Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish it.
See the full recipe here: https://weightloss-tricks.today/recipe/raspberry-cream-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5cc754ea2f70b8929322953d">
Stacking, spreading, slicing...Saffitz-ing? The cake components are ready to roll, but combining them all together is a science in itself. Fortunately, Professor Claire has done the research for us! If you build it, they will succumb to a multi-layer cake.
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Sugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the craftsmanship behind the world’s most luxurious wedding cakes.
Claire teaches us the ins and outs of the sweet stuff spread between cake layers, with tropical twists, creamy caramels, and of course, chocolate. Lot and lots of chocolate. As far as cakes go, it’s what’s on the inside that counts! (Well, that and the frosting.)
Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients. The first test is Genoise cake, an Italian sponge cake. For the creamy filling, Claire uses 7 minute frosting. The second test is yellow cake and buttercream filling. Next comes chiffon cake, a light cake that uses vegetable oil. Finally, with some help from Test Kitchen Manager Brad Leone, Claire decides to "Frankenstein" the recipe.
You'll never buy the boxed version again. And there's no need to worry about multiple tiers and pans when it's all baked on one sheet pan. We made the sprinkles optional, but they're a must-have in our opinion.
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes angel food cake. Remember 1997? So does Claire Saffitz, and that's why she's here to RESCUE angel food cake. Too sweet? Too spongy? Too grandmotherly? Watch as Claire takes on all those negative connotations, and spins together a delicious dish that's sure to make you rethink your tired take on angel food cake.
Check out the recipe here: https://weightloss-tricks.today/recipe/bas-best-angel-food-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-62e14a38690932fb49fc5d8b">
Edan Leshnick, head pastry chef at Breads Bakery in New York, takes us behind the scenes to demonstrate and explain every tool he and the staff use in preparing their supremely popular baked goods. Joined for the tour by Darwin Castillo, head of the bread department, get an in-depth look at a professional high-volume bakery in action - with massive dough mixers and immersion blenders supplying roaring deck ovens.
World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
Chef Lucas Sin tries a variety of expertly steamed buns, from luxurious and silky custard buns to pork and shrimp filled siu mai (and everything in between) at Sun Hing in Hong Kong.
Join Zaynab Issa as she makes a simple preserved-lemon tea cake in the Bon Appétit Test Kitchen, a recipe that put her on the path to joining the BA staff.
See the full recipe here: https://weightloss-tricks.today/recipe/preserved-lemon-tea-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-652ea6e9f203309b3a151674">
“We make about 13 to 14,000 cookies every week. For wholesale it's about 28,000 items weekly. We can get all of these things done with planning, a great team, and really big mixers.” Bon Appetit spends a day on the line with Brianna Fortiz, pastry chef at The Good Batch in Brooklyn, a small bakery that also operates as a mini factory for 200 wholesale clients in New York.
It doesn't have to be your birthday eat this birthday cake. Join Claire Saffitz in the Bon Appétit Test Kitchen as she bakes a birthday sheet cake with a chocolate cream cheese frosting!
Read more: Our Best Birthday Cakes for Celebrating in Style
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
Claire’s favorite subject in Baking School? Art class! There will be sprinkles, there will be pastry tip fails, and for some reason, there will be an actual blow torch toasting some coconut meringue magic.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes molten caramel cake. Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center.
Check out the recipe here: https://weightloss-tricks.today/recipe/molten-caramel-cakes%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5b155e4529ddb64eba3f461b">
