-Before we get to the cake
I want to talk about your show
"Gourmet Makes."
It's a very fun idea.
Can you explain to everyon
what it is?
-Yeah, it's a really fun show.
We tape in the test kitchen of
Bon Appetit.
You can watch it
on our YouTube channel.
And in every episode I attempt
to reverse-engineer
and then re-create
a homemade version
of a classic candy
or snack food.
It takes like
three to four days.
-Like, give me an examples o
what things you've redone.
-We've done Twinkies, Twizzlers,
Sour Patch Kids, Snickers.
It really runs the gamut.
-And also you're usually
trending on Twitter
with the hashtag -- and I just
want to get this right --
I-W-D-F-C-F-T-B-A-T-K.
Which stands for
"I would die for Claire from
the Bon Appetit test kitchen."
[ Laughter and applause ]
That's amazing.
-It's pretty nice.
-Why do you think --
Why did it get so popular?
Why do you think
people are into it?
-Well, I fail a lot on the show.
So I have to always, like,
back up, correct course,
take a different direction
So I think people like tha
kind of behind-the-scenes look
at all the trial and error
-Yeah. You brought us an example
of one of the things you made,
A Pop-Tart.
-Yes.
Yes, that's them right here.
-Tell me about this.
Now, you -- these are -- so this
is the Kellogg's one, right?
-That's original. Uh-huh.
-That's the deal.
-Mm-hmm.
-And this is your jam.
-That's right.
-Look at that guy.
-And it toasts
just like the original.
That's always part of
the challenge.
-I know, but I like them raw
Oh, my God, it's great!
[ Laughter ]
-A lot better.
-What am I gonna say? It's bad
-Right.
[ Applause ]
-It really is great.
-Right.
-Alright.
Now we're talking about --
You're a very talented
pastry chef.
Today we're talking about
layer cakes.
Where do we begin on this?
-Right, so we have everythin
here needed to finish assembling
and decorate our layer cakes
-Yep.
-You have two layers stacked
-Yep.
-Yours is filled with dulce de
leche. Mine has raspberry.
We have a couple different
fillings and frostings here.
So we're going to get started.
-Yeah.
-Pick up this tool.
My favorite kitchen tool,
the offset spatula.
Now, which filling
do you want to use?
You can use a different fillin
than what you have.
I'm probably going to use
raspberry jam.
-Alright, so I'll do this.
-Yeah. Be pretty generous.
-Dulce de leche.
-And then here's a little trick.
This thing turns.
-Oh, my goodness.
-So you're gonna start --
-Alright. Yep.
Okay, good. So I got this.
-This is speed decorating.
-Yeah, so I got that.
-Yep, yep.
Spread it in an even layer
-Yep.
That looks good right there.
-Okay.
-I would serve this.
-Ooh. Pretty good.
Okay.
-Right? Not bad?
-So then take your third layer
-Third layer of cake.
-Now, this layer is going to g
upside down.
So just actually as you have it.
Other way.
-Oh!
-So the flat side is on top.
-Because?
-You have a level,
really flat cake.
-Level playing field. Gotcha
-Okay, now what is
your frosting?
-I got to bring
my other offset spatula.
-Yeah, big guns.
-No. Is that what we bring
What are we doing?
-Yes.
-What is this for?
-I'll show you.
That's for later.
[ Laughter ]
-Okay.
-You want to use chocolate
-Yeah, sure.
-Okay, I'm gonna go
with vanilla.
This is cream cheese frosting,
classic. Can't go wrong.
-Hey, my wife always puts
cream cheese in frosting.
-Okay, put a lot on.
This is how -- I'm going to show
you how to decorate.
-Okay. I'm watching you.
-You start with a lot.
-Yep. Gotcha, gotcha.
-And it's easier
to take frosting away
rather than add on.
-Really?
-So start with a lot.
And then you want to just --
-Usually mine is ice cold.
[ Laughter ]
-That's good, that's good. I
think that's enough, yeah, yeah.
[ Laughter ]
Alright. And now you can
kind of start turning.
-Yeah.
-And then work it
all across the surface.
-Yep.
-Okay, a little freeform.
-It's starting to look lik
Ronald Reagan or something
[ Laughter ]
It's very interesting.
It's a nice head of hair,
my cake.
-Right, right.
-It's so beautiful.
It looks like a person.
It's like a Lego head.
-And then work it across,
down around the sides.
-Yep, work it.
[ Laughter ]
And you said --
-It looks great!
Keep spinning, keep spinning
-Oh, yeah, I forgot.
I don't have a spinner at home
I don't have a spinner at home
-Maybe switch to this --
-What?!
[ Laughter ]
Alright, so am I doing
this right?
-Yes.
-Alright, good.
And you say that homemade cake
should look like
a homemade cake.
-Yes.
-They shouldn't look perfect
-I like when deserts
don't look too perfect.
So maybe go ahead and grab
your French scraper.
-Don't make me grab
another tool.
This is insane.
[ Laughter ]
Alright, what is -- what -
-This guy.
-Alright, so this --
-Yeah, so hold it --
Here's the trick.
Hold it against
the side of the cake.
-Yep.
-And then spin the cake.
-Yep.
-And that'll help smooth it out.
-Yep.
-So you have a nice smooth -
[ Laughter ]
Oh, my God, oh, my God.
It's going to fall off.
Okay.
Alright.
-Okay, good. Sorry.
That looks pretty good.
-So now I challenge you
to a decorating contest.
-How much time on the clock?
-30 seconds.
-30 seconds, alright, go!
I'll do Oreo.
♪♪♪♪
[ Laughter ]
Alright. How much time?
How much time?! Someone tell me!
[ Laughter ]
Well, this is --
-Oh, my God.
-I don't understand
what I'm doing.
[ Audience counting down ]
Thank you.
-Oh, my God.
-8, 7, 6, 5, 4, 3, 2, 1.
Happy new year!
Happy new year!
[ Buzzer ]
Claire Saffitz, everyone,
the clear winner right there
Come on.
[ Cheers and applause ]
You are fantastic.
Check out "Gourmet Makes" on
Bon Appetit's YouTube channel.
