Cookies and cream cake

Cookies and cream cake

This cookies and cream cake is probably may
favorite cake, and it is made by my friend Adrianna Horton. “I feel so odd getting my face so close to
a cake.” She’s the proprietor of the Oh Honey Baking
Company that operates out of the Mill Hill Bakers Collective here in beautiful Macon,
Georgia. She’s gonna show us how she makes it. The
cakes themselves are a little elaborate. You could totally just bake from a box — two
chocolate layers and one white layer. My main goal here was to learn some pro-level decorating
techniques. You could apply all of this at home, or simplify the recipe and just do the
basic frosting. Take whatever you want from it. First the chocolate layers. As you may know
I’m not too big on precision, but Adriana is, so get ready for some very precise quantities.
As always, the recipe is in the description. She starts with 183 grams of flour, 300 grams
of brown sugar, 60 grams of dutch cocoa powder — the dutch process is what makes it taste
like an Oreo — and 3 grams of baking soda. “So now we’re going to put this on the mixer
with a paddle attachment.” You could certainly use a hand mixer for this.
Just get it mixed up. Now she’s warming up 185 grams of water in the microwave — just
warm, it should not be boiling. Then she’ll mix in a standard 2 gram packet of instant
coffee crystals. You could certainly use an equivalent amount of fresh coffee, but we
want to drink our coffee. This really won’t make the cake taste like coffee; it basically
just supports the chocolate flavor. “It mellows it out a little bit, keeps it
from getting too sweet.” Two whole eggs go into the warm water mixture,
along with 60 grams of vegetable oil — yes, she really does weigh everything. Mix that
up and let the natural emulsifiers in the egg yokes bring the oil and water together
there. Mix that in, along with 125 grams of softened butter. She’s using salted butter.
If you’re using unsalted, put in a little pinch of salt. And she doesn’t cream the butter
with the sugar to create bubbles. She wants density, but she will mix the whole batter
a bit until it goes a little but fluffier. Last ingredient: “This is 130 grams of buttermilk.” “That’s pretty” “Mmm hmm.” Batter goes into 8-inch cake pans. To prevent
sticking, Adriana does not use parchment rounds. Instead… “Baker’s Joy.” Nonstick spray with flour in it, and she really
sprays it on. “I feel joy. They don’t stick. They won’t
stick.” Split the batter evenly into two pans, and
there’s the outer chocolate layers. Now for the inner white cake layer that will
look like the cream in the giant Oreo. Adriana’s recipe has a complication, in that it requires
an egg and a half. How do you get half an egg? “You just take the egg, and you’re gonna weigh
it.” Then you beat it, so that when you pour off
half the weight, you’re pouring off equal quantities of white and yoke, which have very
different properties in a cake batter. 185 grams of all-purpose flour. 185 grams
of white sugar. An eighth of teaspoon of baking soda, one and half teaspoons of baking powder,
and a quarter teaspoon of salt. “I did not realize that I have chocolate on
my finger.” Nobody notices! Get all that combined, and now she’s weighing
out two separate quantities of milk. One is 83 grams, the other is 56 grams… “…that I’m going to combine with my 40 grams
of oil.” Set that aside, then add one and a half eggs
to the other quantity of milk, along with a teaspoon and a half of vanilla. I don’t
claim to understand the dark arts at work here. Again, feel free to just bake one white
cake and two chocolate cakes from a box. Into the dry ingredients she’s now putting
in 115 grams — that a whole stick — of softened salted butter, one tablespoon at
a time. “You kinda want it to end up looking like
breadcrumbs.” One thing I notice about Adriana is she’s
very diligent about scraping down the edges frequently. “We’re gonna add our milk and oil mixture.” Then comes the milk, eggs and vanilla mixture,
in three doses. Nice and slow. “One last scrape down.” Baker’s Joy in another pan, and then all of
this goes into that one pan. Note how she thumps her pans to rid of any large air bubbles.
There might be a little less chocolate batter in the chocolate pans, but that batter takes
a little longer to bake, so the result is both flavors should end up being done around
the same time, after about 20 minutes. “You just kinda half to open it and poke it.” Poker comes out clean, you’re good. Then you
have to let those cakes cool all the way down before you decorate them. During which time,
Adriana and I require a lovely beverage, and fortunately I have several boxes that have
arrived from Trade Coffee, the sponsor of this video. Whether you’re a coffee novice or a total
chemist, Trade can help you discover new coffees from the nation’s top roasters. You just fill
out this questionnaire online, and Trade will match you to some coffees and then mail them
right to your door. Free shipping. I don’t drink a ton of coffee, so I opt for pre-ground.
Hmm. Passion House “LSD Blend.” That should go well with cake. Because you watch me, you
can get 30 percent off your first bag when you sign up. The first 100 people who click
my link in the description will get that deal. Mmm. LSD of course actually just stands for
Lake Shore Drive in Chicago, and as promised this delivers a “flavor trip through notes
of juicy candied orange.” Since I like it, I can rate it as such online, and then Trade’s
algorithm will send me more stuff according to my constantly evolving preferences. Thanks
to Trade. Now, time to make the frosting. She’s making
a big batch. The recipe that I have in the description is half this quantity — just
enough to frost one cake. She’s got a whole pound of softened salted butter. “It wasn’t until I started making it with
salted butter that I myself could actually eat the butter ream. Like, I don’t like buttercream.
I’m the kind of person that will, like, take the cupcake, and just take all of the frosting
off and just eat the cupcake. But whenever I started making this frosting I was like,
‘OK, I can handle buttercream.'” In goes one and three quarter cups of shortening.
That’ll get you a more stable, smoother buttercream than if you just used butter. “And then we’re gonna get it going, and then
scrape the sides down, and then we’re gonna let it whip for 10 to 15 minutes.” Gotta get air in there. The air is what transforms
this into frosting. While we’re waiting, we’ll pulverize six Oreos. Some bakers would like
to take the cream filling out… “But it’s my opinion that it doesn’t matter.” You could theoretically do this by hand, but
you want to get it to a very fine crumb, otherwise the frosting won’t spread smoothly. The fat mixture now has plenty of air in it. “And you can kinda see how much lighter it
is now.” Time for the sugar to go in. “Don’t do this any higher than the lowest
setting on your mixer, because you’ll end up with a face full of powdered sugar. Learn
from my mistakes.” Entire two-pound bag of powdered sugar. “As it starts to get all the powdered sugar
incorporated, you just kinda slowly start turning it up.” Again, always scraping down the bowl. Big
pockets of powdered sugar can easily hide at the bottom of the bowl. “I’ve got about two teaspoons of vanilla.” You can put that in at any stage of the process. Now the finished buttercream she’s gonna divide
into two even portions. One will get the Oreos, the other we’ll keep white for decoration.
The non-Oreo bowl will probably have more than we need in it, but… “We can always add more to our Oreo, but we
can’t take away.” Any extra will keep sealed in the fridge for
two weeks. In goes the pulverized Oreos. “Mmmm.” That’s Mount Junk Food right there. Get that
thoroughly mixed in. “So that’s probably good right there.” Alright, time to get the thoroughly-cooled
cakes ready by leveling them. You can use a terrifying cake leveler like our friend
Mary Virginia has there, or you can go free-hand with a big serrated knife. “But just take it kinda slow, and you can
just turn the cake as you’re cutting.” She’ll just clean that up a little bit and
brush off the crumbs, otherwise they’ll all get mixed into the frosting. Same thing on the white cake. “The safest way to do it is just to do a little
bit at a time.” And what do you do with those leftover humps? “It makes me sad to throw them away, but I
don’t like cake pops, and I don’t ever want anyone to ask me for cake pops, so please
don’t ever ask me for cake pops.” They’re usually made by grinding up cake remnants
and mixing them with frosting. “It’s like somebody’s chewing up your cake
for you.” Yeesh. OK, now we get to some secrets of the pros
here. This is a disposable cardboard cake round. You can buy these. You probably don’t
own a plate that’s wide and flat enough to perfectly hold a cake, hence the round. A
little buttercream on the round to glue the cake to it, and under that is a cake turntable.
If you don’t have one, you could try a lazy Susan. “If you don’t have a lazy Susan, I don’t know
what else you could use, other than an actual cake turntable. They do have them at Walmart
for like 25 dollars.” Yeah, if there’s one single difference between
pro cakes and amateur cakes, it’s having some kind of spinny thing, because look at how
it allows her to get an even, and more importantly, thin layer of frosting. Buttercream is intense
stuff — most people don’t want a ton of it, and the turntable allows you to scrape
the buttercream down to less than a quarter inch if you want. White layer goes on. She’s
using an offset spatula, but you really could use any big knife. Lord, I could watch people
using cake spinners and pottery wheels all day. Top chocolate layer goes on, and Adriana always
puts the top cake on upside down. “Because then, if you didn’t cut it perfectly
level with your serrated knife, it doesn’t really matter, because the cake pan has a
nice right angle to it.” Now, a giant pile of frosting goes on the
top, because it needs to start falling down around the edges. “I’m gonna push it down. And sometimes it’ll
kinda pull away from the cake it first, because of the cookie crumbs, but if you just push
it back into it, it’ll sort itself out. See?” Again, she’s using the turntable as much to
remove frosting as to add it. She’s happy when it’s so thin that you start to see the
cake peeking through. “If you see the layers like that, it kinda
adds to it.” Now is when Adriana would normally use a board
scraper to smooth everything out perfectly, but she’s gonna try a home hack of cutting
a square out of a plastic file folder. That works surprisingly well, but she’s going
back to the board scraper. Again, paper-thin layer of buttercream all around. I love that.
I hate too much buttercream. “And then clean up the board, which you can
do with a paper towel.” And before the next stage of decorating, this
has to cool thoroughly. She’s putting it in the freezer to get the outer shell nice and
solid. When it’s cold enough, we’ll make ganache,
which is basically just melted chocolate and cream. That’s a cup of heavy cream. Adriana’s
heating it in a double boiler — that’s a bowl over a pan of boiling water. You can
make ganache in the microwave, but boiling water has the advantage of getting the mixture
as hot as possible without ever making it too hot. “If you’re doing ganache as like a filling,
it doesn’t have to get that hot. But whenever you doing it as a drip, you want it to be
very thin, or it’s not going to fall down the side like you see in all those drip cakes.” She says the temperature is perfect when you
splash some cream up along the side and it fizzes, just like that. In goes an entire
12 oz bag of semi-sweet chocolate chips. Just whisking it in slowly. This makes way more
ganache than you would need. The quantities in the recipe downstairs are smaller. Beautiful
stuff that is. Get the cake out, and real quick, before the
ganache firms up… “You scoop it out, you put it on top, and
then you’re just gonna kinda smear it — just slowly let it kinda fall off of the sides.” And that is what they call a drip cake. Gorgeous.
Smooth out the top, and then back in the refrigerator to set while we put the white frosting into
a piping bag. Adriana is a fan of the reusable ones. “You can get one of these. It’s about the
same price as getting a pack of them and it’ll last you forever.” She’s using a 1M tip for the bag. It fits
automatically into the reusable bag. If you’re using a disposable bag, you have to cut the
tip off the bag yourself. Here’s how you measure that. “It’s like that. Get right in the middle.” Then you can fill up your bag. Now, as you can see, the ganache as not set
enough yet. It’s sticking to her finger when she dabs it. “If you put your buttercream dollops on that,
they could slide off the side, and you don’t want that to happen.” Gotta chill it some more. Now you can see
it’s solid enough. She’s just making little roses with tight circles. The key to getting
them evenly spaced is to do one, then do the one immediately opposite. Then go halfway
around in-between those and repeat. And then the final touch — an Oreo leaning against
each dollop. “You just put it kinda in-between, and then
lean it back.” Then one more in the middle, and we’re done! “There you go!” “How do you feel about that?” “Uh, I think it looks good!” Yeah it does. “I think it’s really fancy and your lover
would surely appreciate it.” “It’s cookies.” “It’s cookies. Yeah, it’s fancy and yet it’s
like a giant Oreo.” “It’s fancy cookies. It’s fancy, with the
love of a store-bought cookie Oreo.” Now note how she makes a slice, and then wipes
her knife before making another cut. It’s all in the little things. Lordie, that is
just glorious. I love how the pulverized Oreo in the buttercream gives the frosting flavor
and texture. It’s not just pillowy fat. “You think that people can achieve this at
home?” “Absolutely, you can absolutely achieve that
at home.” “Give it a shot!” “Do it!” “Or don’t, pay her!” “Or don’t!” “Yeah, you can buy one from her.” “You are welcome to order one from me.” Hey thanks again to Trade Coffee for sponsoring
this video. Remember, the first 100 people who sign up with my link in the description
will get 30% off their first bag of coffee. Take the coffee quiz, and the promotion will
apply automatically. Nothing goes better with cake than coffee.

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  1. Q: The quantities in this recipe are so specific. Aren't you the guy who just likes to eyeball stuff?
    A: Yes I am, but as I said in the video, this is Adrianna's recipe, not mine, and she and I naturally have different approaches. She's a pro; I'm just a dude in his kitchen. She needs her cakes to come out exactly the same every time; I don't. Again, the main goal of this video is to show Adriana's icing techniques for this cake — you could just bake any chocolate and white cake recipe you want, or bake from a box. Here you can see her baking the same cake with boxed mix:

    Q: This recipe calls for brown sugar. Aren't you the guy who just mixes a little molasses in with the white sugar instead of buying brown sugar?
    A: Yes, I am that guy, but again, this is Adrianna's recipe, not mine. Her house, her rules. But it is also true that brown sugar is just white sugar with a little molasses in it.

    Q: Why are most of the quantities in metric?
    A: Again, Adriana's house, Adriana's rules. It's quite common for pro bakers in the U.S. to use grams. Bakers, scientists and doctors in the U.S. pretty much all use metric.

    Q: How do I get in touch with Adriana and see more of her cakes?
    A: Also, she does have a YouTube channel!

    Q: Aren't you on a diet?
    A: Yes, but I make the videos for you, not me. I don't think you want to see videos about fish and cauliflower rice for two months.

  2. She makes pro cakes. They are supposed to taste exactly the same. Which is why she is very precise. Now… I would never do this cake, even you not try to be precise, it's too much stuff, it's annoying.

  3. hey adam are you going to try to cook more asian dish maybe? i think its interesting to see some dish with your take or twist in it. great video btw

  4. "You could apply all of this at home, or simplify the recipe and just do the basic frosting."

    Just like how you could apply changes to a website or simplify it and use the basics with Squarespace-

  5. You could make an impromptu cake stand by getting two circular cake pans, one on top of each other, and place marbles between them. The marbles will act like bearing balls between the pans.

  6. Did she really throw away the tops of those cakes even though there are at least 7 billion other people who would be more than willing to eat them

  7. Hey Adam, I wanted to leave some feedback on your use of depth of field and the camera in general. While I really like your channel, this personally is for me the weakest point right now. I don't know what kind of camera you use, but you seem to usually shoot with a wide-open aperture and fairly long focal lengths (around or above 50mm?) for your handheld shots, which then yields super shallow depth-of-field.

    I'm gonna be frank here: I quite dislike this. I think it doesn't aid the content of your videos. Let me explain:

    One personal reason why I dislike this style is that it reminds me a little of people who get their hands on dslrs the first time: They want all the BOKEH that they can get, because phone cameras can't do that well and they associate it with cool photos they have seen. Also, its a sign of quality: "Look at my camera, it can blur everything beyond 10cm, WOW". I get that excitement (and if you are a newby, go for it!), but I think when using a camera regularly, depth of field should be a tool to improve the images, and in this case I think it doesn't.

    Together with your long focal length it produces an image, where only a small minority of the frame is in focus. This can be useful to highlight things, but you need to be very precise with what is in focus. And this is very hard to do in hand-held shots. I think this leads to a lot of times, where the focus is just confusing. For example:

    0:16, I guess you wanted that focus transition from arm to cake, but the focus pumps back to the arm again. 0:23, this is where I think it is close to working really good, you separate that cake really well, but part of the cake is already out of focus. 2:13, only one pan is in focus, is it more important than the other? (also focus changing heavily) 2:17, Adriana is unwrapping something, but the eggs are in focus. Also: There are other ingredients on the table that I want to look at, but e.g. the butter is already completely blurred. 2:24, I guess the super out-of-focus at the beginning was simply not intended (like probably most of these, I get that making videos is hard!), but with more things in focus, these errors wouldn't be so extreme and in general easier to avoid. 1:12: The focus is so narrow that not even the whole subject is in focus. 2:47 focus is on the ingredients, thats fine, but Adriana is already out of focus. Ideally she shouldn't be, because she is the actor in the frame after all, or alternatively she should be blurred out heavily for separation, but this "kinda blurred a little bit" just looks like an accident (which probably it was, idk).

    I think with a less open aperture, a lot of your shots would look better, because you get some more cm of focus and the auto focus being confused would have less of an impact.

    Then there is your use of the long focal length: I don't really think it fits here. Besides from being harder to operate hand-held due to focus and framing, I don't see how their qualities are useful in your videos (besides showing extreme closeups of ingredients). When shooting people with long lenses, it often makes you feel like spying, instead of being there in the moment (this clip shows this very well: at 1:32). Is this something you want to achieve? I would rather feel like I was with Adriana there in the kitchen, getting a sense of space, instead of watching in secret from the other room. At 0:52, with a wide angle lens you could have had everything in frame, while not having to raise your camera so high and make me feel like I'm standing on the counter (did you stand on the counter? :D). Long focal lengths also exaggerate your stabilization (e.g. 0:54), because every camera movement gets amplified. It feels kind of "floaty" (1:05–1:17), which I personally dislike. I think stabilization is best if you don't notice it.

    Of course, a wide angle lens would also lessen the depth of field, which would be a further advantage (in my book at least).

    I am not saying my opinion here is the only right one, I just wanted to tell you how I think your videos could be improved. If you disagree thats totally fine (I'd really like to know why though!).

    Edit: By using depth of field so heavily everywhere, it also loses its punch. If you held back on using it, it would make the shots with heavy depth of field that much more intense. Imagine the only shot with heavy depth of field would be the reveal of the finished product. To isolate it from the background. You have that shot in your video right now, but my eyes register is as "just another shot where 90% is blurred" and that is sad because on its own, it is a great shot.

  8. I must admit… I hate coffee. I hate cakes even more. I dislike oreos too. And yet, I enjoyed watching this and learning new things.
    Good job Adam, good job Adrianna ^_^

  9. Baking is more of a science than cooking. You can't try what you're baking every step of the way like how you cook where you have full control and can adjust throughout the process. Therefore the specific ratios or amount is ideal for the best baked good possible.

  10. Yo Adam what's the deal with your responses to comments? Most of them are just joking and the rest just plain trying to provocate you.

    I know that it's incredibly hard to keep calm in your position, I have been there myself. I very much appreciate your videos and really hope that your good and charismatic personality will also be in the comments 🙂

  11. I'm having dinner guests in a few weeks, and I think you just convinced me to take my first real step into baking

  12. Q: Why doesn't she use round numbers in the weights? Why 183g, not 180? Will 3 grams really make that much of a difference?

  13. So so interesting to watch this as a cake decorator trainee at a grocery store. Very interesting how the process differ between homemade ingredients, and premade cakes with palm oil based frosting.

  14. 10:05 Why would you call a zuccini a courgette and the sediment a fond, but then fail so horribly and call a bain-marie a double boiler… SMH

  15. If you’re like me and hate American style buttercream (which is this stuff in the video that is a mixture of butter and powdered sugar), you can always make a merengue frosting. Adam has another video where he shows how to make an Italian merengue, and merengue frosting is basically where you just whip and emulsify softened butter with the merengue. It’s impossibly smooth, light, not-too-sweet, and infinitely more delicious than American buttercream. Just crush up some Oreos and mix into the frosting like the video shows and you’ll get your equivalent Italian merengue buttercream with an ever better taste and texture.

  16. If we measure all the ingredients, how come we don't also measure the eggs by grams? A large egg and small egg can differ greatly, so why do we still just state number of eggs?

  17. Happy for the level of success you've experienced despite the fact that you are the one doing the cooking for your family instead of your wife. Well deserved.

  18. Baking requires precise measurements because more chemistry is going on in the baking process, so you need to have the right quantities of ingredients in order for the chemical process to work out right.

  19. I actually recently ordered from her for a friends birthday. Her cakes are seriously delicious and unique HIGHLY RECOMMEND!

  20. Adam please ask her to try and make french buttercream. It is whipped egged and sugar instead of just butter and powered sugar.

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