Beautiful cake! Side note: Do NOT use a blowtorch to heat up a knife, especially not sustained for that long. That discoloration of the steel means that the heat treat has been permanently ruined and the steel will become very soft and in spots where is has discolored and if on the edge, will not allow it to properly hold an edge.
The reason it's easier to cut the cake after you take out the first piece is a matter of physics and space. Wedging into the middle of something gives you equal resistance on either side, as opposed to taking something from the top of a stack compared to the middle. Once you remove that first piece, you get enough space to create extra leverage while cutting the next slice.
Next time you are doing a multi layer cake , this trick my professional cake maker aunt taught me , use dental floss , unflavored , to cut the cake . hold the floss tightly between your hands and slice . She has used this technique for years and years .
So, no joke, I worked at Striphouse for about 7 years. While I wasn't the guy baking or making them, I was serving them at the pastry station. I've lost count of how many times I had to cut this cake. What I would do if we had a small piece from a tasting party, I'd put marshmallow fluff on one side flat, then torch it 🔥 The guy who makes them still works there (not the guy in the video), and he's one of the best bakers i've ever met in my life.
You’re meant to mix the cold milk and the corn starch before adding them to the hot liquids. Corn starch dissolves easily in cold liquids, it clumps up in warm liquids. Once it’s dissolved, it won’t clump.
New Orleans has its own absolutely delicious take on the Dobos Torte called a Doberge cake. It’s made in several traditional flavors like lemon, chocolate and caramel, all with same-flavored custard filling, a layer of buttercream frosting on the exterior and finished with a glossy ganache layer (sort of like a petit fours).
One of my favourite parts of these videos is all the inventive ways Alvin uses up scraps. Its like a secret bonus recipe within the main recipe, and nothing goes to waste!
My mom would make a seven layer chocolate cake every single year for the holidays. She doesn't do it anymore, but watching this video reminded me of that. Thanks for the memories!
I absolutely adore the fact that those glasses are specifically designed to make sure liquid has a hard time running down their sides and Alvin managed to spill it almost every time 😭
I recently learned that if you lightly run butter/margarine/shortening under the lip of the measuring cup spout, it helps prevent the awkward spillover
you can also just angle it slightly more downward so that the side of the cup is not as (relatively) straight up, the liquid will have nowhere to go but through the lip and down into wherever you're pouring it into
With the amount of work that goes into making one of those suckers, I imagine the one you made yourself tastes better from the sense of accomplishment alone.
Reminds me of smith island cake. Its a cake made only on smith island,an island in the Chesapeake bay that has only around 300 inhabitants. I think its also Maryland’s state cake
Sooo, if you ever travel for a 'foodie tour' - these cakes are actually famous in Smith Island, Maryland - "Smith Island Cake" - not 28 layers, but normally 13-14 layers.
I needed to stop the video here in order to say that "Butter Spirit Bomb" is now my favourite new phrase, and thank you for providing it to me a mere 10 days before the end of the year.
A fine piece of piano wire used like a wire saw between two keyrings (or pieces of wood) using pieces of cardboard in the sheet pan is the best slicer. A piece of baking parchment atop the cardboard keeps the cardboard from absorbing moisture too.
When suffering a chilly kitchen soak a tea towel in warm water and wrap the mixing bowl (bottom) with the towel (ring out most of the water 1st). Hands free warmth that lasts. Or place a heating pad on low under the bowl. 😊
As someone who's favourite cake was always chocolate mudcake, I definitely think yours looked better, even if it was a little less than perfectly level. Richer, moister, and hey, it has more layers, which makes it better right?
Well, RIP that knife's temper... I've always been told unflavored dental floss, or garrote wire. Much easier, cleaner cuts, and you can just weigh the ends down and treat it like the ice cube experiment (You know, where you put a piece of fishing line/wire through a cube of ice with just weight.)
This reminds me of a moister version of a prinzregententorte. Prinzregententorte is a German cake that I would definitely recommend trying for anyone interested in a challenging recipe. If you do try it, definitely use the apricot jam: it's pretty common for recipes to suggest spreading apricot jam on your cake before pouring on the chocolate coating, this is just for function as it glues the chocolate to the cake, it won't have a big impact on flavour if you're concerned about that. That said, although I've never tried it, I'm sure other jams could work.
I had a 7 layer chocolate cake on holiday earlier this year and I thought nothing could beat that. Apparently, I was wrong. This looks incredible. I admire your dedication
That’s basically a New Orleans Doberge Cake which is a 12 layer if you count cake can pudding layer.. Debbie Does Doberge in New Orleans is the best place to get them she mails them to you go check out all the flavors she’s makes!
After so many videos that needed to split the recipe into two batches, I'm surprised Andrew doesn't spring for another mixer. As baker, I love that I get to decide who gets to lick the bowl (me, roommate, or share it). Spillage! Necessary in every Alvin video. :D
It’s easier to cut the second slice because you’ve dramatically increased the surface area near the center, changing the thermodynamics of the cake significantly. Now that the center is exposed, it can defrost much faster than when it was fully insulated. That’s why your second slice was easier
You should make all existing United State's state desserts: lane cake, peach pie, blueberry pie, Boston cream pie, kurchen, an ice cream cone, and especially the Maryland Smith Island cake which has 8-15 individually cooked cake layers
I wonder which would taste better: this 28 layer cake that Alvin just made or the 100 hour cake that he made a couple years ago. That would be an awesome "versus" video!
10:55 One reason could be is that you only need too cut into it one time for a second slice. While for the first slice, you need too cut into it 2 time.
Watching this is my self care of the week ❤ (totally not me watching this to view the very beautiful hands of Alvin, whom I respect as a person, nope, not at all)
You know what would have made this project easier? Make the cake much more dense than normal and use a deli slicer. You could make the layers completely uniform, and you'd get a lot of them. The density of the cake won't be an issue either because of all the layers.
I had to comment about the spillage you experienced pouring the coffee into the large bowl from the pyrex pouring/measuring container. I have a similar container made in a similar way that drives me absolutely crazy. I can't stand when an item that is supposed to pour liquids into other containers and has a pour spout is unable to pour without the surface tension pour issue you demonstrated! This happens when you fill the container past a certain point where the surface tension overcomes gravity and pulls the liquid down the side of the dish instead of cleanly out the pour spout. It's an easy fix in the design phase but often gets changed to make the spout less fragile and prone to breakage. Sorry for the rant, love your videos
I would use the method of leveling you all showed to make outer knife indent marks and then use a sewing thread doubled, a long length and then tuck into the knife indents, til the ends meet and then pull the threads evenly so it slices the cake...that's usually how I slice for thicker cake layers...I haven't done thin layers like this but I would love to try... Thanks for making this cake, I always wondered about it.
I just saw someone give the tip of Dental Floss on the replies -- I haven't tried that either... pick a dental floss without the forever chemicals and no flavor too if possible...
Now do Marinette's Giant Birthday Cake from Miraculous Ladybug. Alvin is the "Making It Big" guy after all, so such a cake would be right up his alley.
A better idea for slicing the cake; you could try a piece of cheese wire and pre slice the cake directly through the diameter instead of radial knife slices.
I would love a version of this that is pecan, caramel, and banana. I love that combination of flavors. So, have it be a pecan cake, with banana, cream, filling, and a caramel sauce.
yeah nearly all frosting alternatives are better than frosting.. The layers being so thin reminds me of that old I Love Lucy bit where they made a very flat 'layer cake' and all the layers were 'in there somewhere'
Not only does this cake look... absolutely, decadently delicious, but it also reminds me of a Russian Honey Cake, whose recipe I once read in the New York Times a long time ago. It sounded incredibly labor-intensive, but with to-die-for results.
I know I’m super late to this but I wanna see Babish make more simpsons foods. Mainly the pork chops with Cheetoh breading (I forget which episode), and the big platter of Ethiopian food from The Food Wife (I forget what the food is called). I also wanna see him make the Olive Garden food from that Family Guy episode where they join the coast guard (Spaghetti & meatballs, garlic breadsticks, ravioli, lasagna, & chicken parmesan.)
Ooh, now I wanna try the 24 layer cake! Maybe someday. I sure would like to see a 100 layer cake version even if it turns out to be too big to carry home.
I don't think it takes a cake wizard to guess why the second slice is easier to get. It's one of my favorite terms I like to say for no particular reason lately: Structural integrity. Once the thing is pierced, additional cuts are immensely easier. Or as 007 would say, "Considerably."
Beautiful cake! Side note: Do NOT use a blowtorch to heat up a knife, especially not sustained for that long. That discoloration of the steel means that the heat treat has been permanently ruined and the steel will become very soft and in spots where is has discolored and if on the edge, will not allow it to properly hold an edge.
Came here to say, way to detemper your knife!
I actually yelled at the TV. Holy moly, I've never been upset by anything on this channel till now.
@@justmutantjed same, I suppose I don't expect people to know exactly why you shouldn't do that, but I expected they'd know better.
Let's skip that party.
It can be retempered, polished, and sharpened, but it's just easier to buy a new knife with their budget and all
The reason it's easier to cut the cake after you take out the first piece is a matter of physics and space. Wedging into the middle of something gives you equal resistance on either side, as opposed to taking something from the top of a stack compared to the middle. Once you remove that first piece, you get enough space to create extra leverage while cutting the next slice.
Next time you are doing a multi layer cake , this trick my professional cake maker aunt taught me , use dental floss , unflavored , to cut the cake . hold the floss tightly between your hands and slice . She has used this technique for years and years .
That’s a very popular technique. However, it doesn’t work well with cold day-old cake.
There's also cake cutters, basically a thin metal wire, best for soft cakes though
Like a wire cutter for clay
You mean people *DON'T* do this?
Sounds easier than using a knife
So, no joke, I worked at Striphouse for about 7 years. While I wasn't the guy baking or making them, I was serving them at the pastry station. I've lost count of how many times I had to cut this cake. What I would do if we had a small piece from a tasting party, I'd put marshmallow fluff on one side flat, then torch it 🔥
The guy who makes them still works there (not the guy in the video), and he's one of the best bakers i've ever met in my life.
You’re meant to mix the cold milk and the corn starch before adding them to the hot liquids.
Corn starch dissolves easily in cold liquids, it clumps up in warm liquids. Once it’s dissolved, it won’t clump.
Corn starch also won't reach it's full thickening potential until what you're adding it to comes up to a full boil.
This feels like a sweet fan service throwback to Alvin's old "72 Hour Prime Rib" or "48 Hour Lasagna" videos 😊❤
A real throwback would be when he used to steal the recipes of small creators for Buzzfeed
Or 150 hour chocolate cake
@@Nocturne22more like buzzfeed stole them for all of their staff to use
@@Nocturne22 maybe it's time to get over that just saying...
@@ToyotaKudoFan no
a family friend makes a 18 layer cake, but she bakes really thin slices rather than slicing it thin. It's kalled Dobos torta in Hungarian.
New Orleans has its own absolutely delicious take on the Dobos Torte called a Doberge cake. It’s made in several traditional flavors like lemon, chocolate and caramel, all with same-flavored custard filling, a layer of buttercream frosting on the exterior and finished with a glossy ganache layer (sort of like a petit fours).
One of my favourite parts of these videos is all the inventive ways Alvin uses up scraps. Its like a secret bonus recipe within the main recipe, and nothing goes to waste!
My mom would make a seven layer chocolate cake every single year for the holidays. She doesn't do it anymore, but watching this video reminded me of that. Thanks for the memories!
I absolutely adore the fact that those glasses are specifically designed to make sure liquid has a hard time running down their sides and Alvin managed to spill it almost every time 😭
It wouldn't be a BCU video without some very silly mistakes that just makes the video more charming and realistic.
and all it would take to fix would be to hold the cup at a slightly more downward angle when pouring 😭
I recently learned that if you lightly run butter/margarine/shortening under the lip of the measuring cup spout, it helps prevent the awkward spillover
you can also just angle it slightly more downward so that the side of the cup is not as (relatively) straight up, the liquid will have nowhere to go but through the lip and down into wherever you're pouring it into
With the amount of work that goes into making one of those suckers, I imagine the one you made yourself tastes better from the sense of accomplishment alone.
I have a suggestion. Make Homer Simpsons cloves, Tom Collins mix and frozen pie crust.
*crunch*
...
Let's go see mom.
Reminds me of smith island cake. Its a cake made only on smith island,an island in the Chesapeake bay that has only around 300 inhabitants. I think its also Maryland’s state cake
They’ve moved to Salisbury. We get a couple whenever the family gathers on the Shore.
Sooo, if you ever travel for a 'foodie tour' - these cakes are actually famous in Smith Island, Maryland - "Smith Island Cake" - not 28 layers, but normally 13-14 layers.
My grandmother used to make this cake on every large family occasion!
Can confirm it’s amazing!
I needed to stop the video here in order to say that "Butter Spirit Bomb" is now my favourite new phrase, and thank you for providing it to me a mere 10 days before the end of the year.
Yeah, "Butter Spirit Bomb" is not a phrase I was expecting to hear today.
A fine piece of piano wire used like a wire saw between two keyrings (or pieces of wood) using pieces of cardboard in the sheet pan is the best slicer.
A piece of baking parchment atop the cardboard keeps the cardboard from absorbing moisture too.
When suffering a chilly kitchen soak a tea towel in warm water and wrap the mixing bowl (bottom) with the towel (ring out most of the water 1st). Hands free warmth that lasts. Or place a heating pad on low under the bowl. 😊
As someone who's favourite cake was always chocolate mudcake, I definitely think yours looked better, even if it was a little less than perfectly level. Richer, moister, and hey, it has more layers, which makes it better right?
Smith island cake. Popularized by Smith Island in the Chesapeake.
Well, RIP that knife's temper... I've always been told unflavored dental floss, or garrote wire. Much easier, cleaner cuts, and you can just weigh the ends down and treat it like the ice cube experiment (You know, where you put a piece of fishing line/wire through a cube of ice with just weight.)
This reminds me of a moister version of a prinzregententorte. Prinzregententorte is a German cake that I would definitely recommend trying for anyone interested in a challenging recipe. If you do try it, definitely use the apricot jam: it's pretty common for recipes to suggest spreading apricot jam on your cake before pouring on the chocolate coating, this is just for function as it glues the chocolate to the cake, it won't have a big impact on flavour if you're concerned about that. That said, although I've never tried it, I'm sure other jams could work.
Apricot and chocolate sounds similar to Austria’s sachertorte. Yum.
Smith Island Cake, y'all.
smith island cake is yellow cake with chocolate frosting
You should make the Ramen from Ponyo
That'd be cool!😎👍🏼
Yes!!!
How many times do u people wanna see ramen get made...
Pretty sure that already happened
Broth, ramen, boiled eggs, ham, green onions, done. There you go. Saved you and them from a 12 minute video from making the simplest ramen possible.
Of all the things you guys have made, I think this one is one of the most insane. So decadent and over the top.
At first I thought it's going to be one of those Crêpe-cakes made of like 40+ crepes.
The end of this video was basically "1000 Degree Knife vs 28-Layer Frozen Chocolate Cake."
I had a 7 layer chocolate cake on holiday earlier this year and I thought nothing could beat that. Apparently, I was wrong. This looks incredible. I admire your dedication
Did you get it a a place called, "Claimjumpers"? They were famous during the 90s for having a tall cake like that.
Buttercream isn't usual in Belgium, I'm used to either a jam filling, custard filling or whipped cream and fruits filling. Happy to see this
That’s basically a New Orleans Doberge Cake which is a 12 layer if you count cake can pudding layer..
Debbie Does Doberge in New Orleans is the best place to get them she mails them to you go check out all the flavors she’s makes!
Actually, that is Ms. Truchbull famous cake. She made Bruce eat the whole thing.
After so many videos that needed to split the recipe into two batches, I'm surprised Andrew doesn't spring for another mixer.
As baker, I love that I get to decide who gets to lick the bowl (me, roommate, or share it).
Spillage! Necessary in every Alvin video. :D
It’s easier to cut the second slice because you’ve dramatically increased the surface area near the center, changing the thermodynamics of the cake significantly. Now that the center is exposed, it can defrost much faster than when it was fully insulated.
That’s why your second slice was easier
You should make all existing United State's state desserts: lane cake, peach pie, blueberry pie, Boston cream pie, kurchen, an ice cream cone, and especially the Maryland Smith Island cake which has 8-15 individually cooked cake layers
Multi layer cakes like Smith Island cakes.
i really love in alvin's videos he always shows how he uses the extra food 😊
I wonder which would taste better: this 28 layer cake that Alvin just made or the 100 hour cake that he made a couple years ago. That would be an awesome "versus" video!
They looked so disappointed eating the restaurant cake 😂
10:55 One reason could be is that you only need too cut into it one time for a second slice. While for the first slice, you need too cut into it 2 time.
I don't understand how none of these food professionals have heard of an adjustable cake leveler before
They do know what it is, they likely don't have one ready in the kitchen tho, they don't make cake super often.
I agree. Should have had one of those. Even if they cut the edge of a box of cling wrap (the part with the teeth) and sawed their way across it.
You answered your own question. "Food Professionals" not "Bakers"
First bite: Taste of heaven 😋
Second bite: Going to heaven 😇
I look forward to more videos from Alvin once he starts watching Dungeon Meshi (Delicious in Dungeon)
All this work around leveling the cakes, have you guys considered a wire cake leveler? Seems like exactly the tool for the job.
I tried to buy one for this but couldn’t find one wide enough! I totally agree with you on that.
Idea: a new series called Bangers with Babish where you make the foods from songs like Jimmy Buffet’s Cheeseburger in Paradise or Weird Al’s Bologna
Excellent job! I had no doubts it would turn out. An anything with Alvin full meal would be fun to see what you would put together.
Watching this is my self care of the week ❤
(totally not me watching this to view the very beautiful hands of Alvin, whom I respect as a person, nope, not at all)
I hope you got to enjoy all of the steak and cake! Also, I hope your knife is still able to hold an edge after being heated with a torch.
obligatory "Pyrex glass measuring jugs spill because of poor design and not because of poor handling" comment
This reminds me of Smith Island Cake which is the State Dessert of Maryland
This is absolutely doesn’t look like and easy cake to make.
Phenomenal work!
You know what would have made this project easier? Make the cake much more dense than normal and use a deli slicer. You could make the layers completely uniform, and you'd get a lot of them. The density of the cake won't be an issue either because of all the layers.
Seems like this is an amped up smith island cake
I had to comment about the spillage you experienced pouring the coffee into the large bowl from the pyrex pouring/measuring container. I have a similar container made in a similar way that drives me absolutely crazy. I can't stand when an item that is supposed to pour liquids into other containers and has a pour spout is unable to pour without the surface tension pour issue you demonstrated! This happens when you fill the container past a certain point where the surface tension overcomes gravity and pulls the liquid down the side of the dish instead of cleanly out the pour spout. It's an easy fix in the design phase but often gets changed to make the spout less fragile and prone to breakage. Sorry for the rant, love your videos
You are not alone. If pouring was that difficult, there are ways to overcome that problem instead of the mess he was making.
28 layers of chocolatey heaven. I'd definitely eat it and go to my grave with a smile.
Claim Jumper makes something similar but I think they add walnuts.
This is slowly becoming Alvin's channel.
I cried a bit for that poor knife. Do not heat knives this way.
I speculate that the second slice was easier to cut because it no longer had the circular tension of the full intact cake.
I would use the method of leveling you all showed to make outer knife indent marks and then use a sewing thread doubled, a long length and then tuck into the knife indents, til the ends meet and then pull the threads evenly so it slices the cake...that's usually how I slice for thicker cake layers...I haven't done thin layers like this but I would love to try... Thanks for making this cake, I always wondered about it.
I just saw someone give the tip of Dental Floss on the replies -- I haven't tried that either... pick a dental floss without the forever chemicals and no flavor too if possible...
9:58 That's a beautiful looking cake ❤
We have been buying a cake similar to this for decades, the Smith Island cake. Cool to see this version!
I wish Babish made Banana Bread from Carol & the End of the World.
10:53 because you push the slice you're cutting into the empty space and it leaves more room to cut
I think mousse, stabilized chocolate whipped cream and cream cheese frosting would be excellent.
Looks like a chocolate spekkoek. Which it probably sort of is since spekkoek is also a layered cake.
LOVE chocolate! Thanks For this! 🍫🍫🍫🍫🍫❤️❤️❤️🥹
That's gorgeous. Super well done.
Video 2 of asking for the Ultra Tower Sandwich from Pokémon Scarlet and Violet
If you have no friends to hold your bowl, use a warm damp towel
Now do Marinette's Giant Birthday Cake from Miraculous Ladybug. Alvin is the "Making It Big" guy after all, so such a cake would be right up his alley.
It would be cool to see the sweet bread Pan de Muerto from the animated movie The Book of Life.
Love to see NY Cake showing up - best baking store there is.
A better idea for slicing the cake; you could try a piece of cheese wire and pre slice the cake directly through the diameter instead of radial knife slices.
The second slice is easier to cut because there's room for the cake to shift to as it gets pushed out by the thickness of the blade.
the privilege of having a name starting with letter "A" 😆
RIP the temper on that knife XD
"One and a half cups heavy cream which has been brought to a Skäld."
I hear Viking drums in the distance...
1:37 All I can hear is Sohla saying: "scrape the paddle, scrape the bowl".
Bruce Bogtrotter would LOVE this cake :D
that cake build was some of the highest concentration for nerves.
I would love a version of this that is pecan, caramel, and banana. I love that combination of flavors. So, have it be a pecan cake, with banana, cream, filling, and a caramel sauce.
yeah nearly all frosting alternatives are better than frosting..
The layers being so thin reminds me of that old I Love Lucy bit where they made a very flat 'layer cake' and all the layers were 'in there somewhere'
I want that for my birthday!
Not only does this cake look... absolutely, decadently delicious, but it also reminds me of a Russian Honey Cake, whose recipe I once read in the New York Times a long time ago. It sounded incredibly labor-intensive, but with to-die-for results.
Alvin transcends category and makes anything!
I thought it was spekkoek for a minute. That is my favorite cake and unlike anything else.
I prefer Smith Island cake
To complement the technique Andrew talked, I like to cut my cakes using some sewing threads instead of a knife, this usually makes the cut cleaner
Alvin Culinary Universe
I know I’m super late to this but I wanna see Babish make more simpsons foods. Mainly the pork chops with Cheetoh breading (I forget which episode), and the big platter of Ethiopian food from The Food Wife (I forget what the food is called).
I also wanna see him make the Olive Garden food from that Family Guy episode where they join the coast guard (Spaghetti & meatballs, garlic breadsticks, ravioli, lasagna, & chicken parmesan.)
Ooh, now I wanna try the 24 layer cake! Maybe someday. I sure would like to see a 100 layer cake version even if it turns out to be too big to carry home.
Two dozen layers of chocolate cake. That sounds amazing.
I do have to admit that the one that you did looked far superior to the original!
I don't think it takes a cake wizard to guess why the second slice is easier to get. It's one of my favorite terms I like to say for no particular reason lately: Structural integrity. Once the thing is pierced, additional cuts are immensely easier. Or as 007 would say, "Considerably."
This is cool, but you should tell us how to make your 150-hour chocolate cake instead.
Thank you for NOT making cake pops with the scraps!!!
Cake crumbs are lovely as is that magnificent cake!
There you are Alvin. Nice to see you.
Alvin deserves an "A" for being awesome!
Looks amazing! I like the color of Alvin's better, though I wonder if it's the lighting