@grahams.2313 it's all in the editing. He records tossing the bowl up to the ceiling and then catching it. He edits out the part where he tossed it up and edited in him catching the bowl after saying bowl me.
Mate, we've enjoyed the sirens, the hoovering, the groaning fridge, and many other noisy guest stars. Run the aircon. I think 'jet engine' will be a welcome sound addition.
@@zakarymoninger7845 There are certainly ways to do it. Either with a high end solution like an Izotope RX, or attempt to run a track with just noise out of phase, and anything in between. It's doable.
The fridge?! What about the ***oven*** ??! The fridge is just chillin there watching this fiasco, the oven IS the heat in this kitchen but noooo it’s the **Silver FOX** 🦊 who gets all the glory and glamour
For all the struggles with baking, I think it would be cool to see Jamie do Claire Saffitz' Dessert Person as the next Jamie and Chef. I think she does a really good job at making pretty bulletproof baking recipes- as long as you follow all the directions!
My husband made me this cake for one of my birthdays a couple decades ago. I’ll never forget it. It was a whole ordeal. 😂 It took him 8 hours to make, and used every pan and bowl in the house. Also used my mom’s quilting measuring mat and rotary cutters. I’ll always love him for going to that much trouble for me. 💕
...A sponsor that I know is actually good? Between that and getting a studio with nearly identical proportions to the last kitchen, you truly are doing the lord's work.
Aware as I am of being presumptuous , I'm hoping I am correct that this new studio is in your same building? If so, great commute sit! Love your channel, thanks for your hard work!
@@kdwardellI was thinking/wondering the same thing. However, a few minutes later, he said that he commutes to work now and picks up a coffee on the way.
Put 2, 1 gallon freezer bags, filled with ice, on your cutting board. Then invert your large cookie sheet on top of the ice, chill the chocolate on top. The cake looked beautiful. Well done.
@@charleneknighton It also works well for repetitive frosting decoration. Tape down parchment paper, and do row after row of (for me it's roses,) the decoration. Use a thin ofset spatula to slide under the best ones and place them on your cake. They are easier to handle because the bottom frosting is slightly frozen.
For what it's worth, I don't bother heating the eggs for a génoise. I put the eggs and sugar straight into the KitchenAid mixer, set the mixer to the highest speed, and set the timer for 10 minutes. You absolutely must beat the eggs thicker than you think is possible. When you think the eggs are done, keep beating. I have found that 10 minutes is just right. Another of my own little tricks is to add a yolk to the whole eggs for a boost of richness and a surprising improvement in the fineness of the crumb. I'm glad to see you using the glob-of-batter-in-the-butter trick. That's a game changer compared to the traditional technique. For the buttercream, a paddle is better than the whisk because it doesn't incorporate air bubbles. You want the smoothest possible buttercream for spreading. For the chocolate, you need to google "tempering chocolate". Just melting it doesn't really work. Still, one more time, you produced an impressive cake. I think it's a wonderful housewarming treat.
If I learned anything from watching Claire absolutely *struggle* with tempering chocolate on the BA channel, a sous vide/immersion circulator is probably going to be helpful with tempering
you did SO WELL. I've been baking since I was 4, and when I was 12 I was baking for a cupcake competition that my local lollie shop was hosting. It was December in a town we were living in in northern Queensland Asutralia and It was about 38 degrees celsius with 100% humidity. I had made vanilla cupcakes hundreds of times at this point and so I was HORRIFIED when not one but 2 batches of them melted before I could get them in the oven. I had to literally run to the shop and climb fences to buy more ingredients for my third batch, and was running outa pocket money so my mum gave me $20 to support the cause. I got swooped by a magpie on my way back and arrived bright red crying ready to make my last batch. Refrigerating a lot, they were successful and I didn't have time to do my elaborate decorations but I did win yummiest cupcake. I was there with my mum, and we both noticed that the other kids hadn't actually baked themselves, and we were pretty sure I was one of the only kids that had baked my own damn cupcakes which I'm still mad about apparently. Yeah watching this brought back those memories of my soupy cupcake hell haha
My husband is a sound tech and he said that maybe some drapes on the windows or walls will cut down the echoes! I love watching you. You inspire me to try some of those recipes as well!
I'm not having any issues listening to any echoes. just sayin... plus - I kinda like hearing the NY street sounds on the occasion they float on up to "The Studio". It feels authentic. You Tube is better when it's authentic. (in my opinion)
I TOTALLY agree - just came here to suggest a slight damping down of the sound that for some reason is a bit more echoey in the new place. Comes from a place of lurve. I LOVE your work
Hey, you did a smashing job on this cake!!! I noticed an issue with your "double boiler" method. You got away with it this time, but it may be a problem in future. When you are double boiling, the top vessel should sit within the rim of the lower pot of water so that the base of the upper vessel is not actually touching either the water or the bottom of the lower pan. This allows gentle heating by way of the steam. The way your pan sat directly on the bottom of the other pan totally defeats the purpose of double boiling by allowing too much heat conduction. If you were already well aware of this but were simply making do with what you have on hand, my apologies and carry on! Congrats again on your future sous chef!
Hey Jamie… just a little baking hack… put your mixing bowl in the freezer for at least 20 to 30 minutes before mixing cake batter or cake frosting. I promise you it will always come out thick… no matter the temperature of the room. I always had the problem of my cake mixture or frosting melting or separating because of the heat here in the southwest U.S. until I saw Martha Stewart do this hack. And you’ll never have to use ice water bath. I hope this helps.
very much agreed. I always see RUclipsrs who say this-and I can honestly say I have never watched a video and thought-"geez that air conditioner is so loud! I am so irritated.i must turn this off right now and never watch again!" I have never had this happen. turn on your a/c. be comfortable! we are fine!
@@luckyleprechaun-e7h I agree but then sometimes I read his comments, or really any comments on youtube, and they're so entitled and annoying and nit-picky that I'm like "wow ok I see why this person was so worried". It's unfortunate.
@@KB-vr2ms I see what you are saying. I feel like you can't win either way, in some ways. so he might as well be comfortable. as well, as make the conditions for baking the most comfortable. I am probably really responding to the part of me who is hot all the time, and can't imagine trying to bake with no a/c running in a hot nyc summer. thanks for posting.
A simple, sorry if the AC brothers you, but it's required. It's in my contract😂!!! Background noise has never bothered me, but what does is when the person without a microphone talks & the person filming answers, assuming we heard the statement, question idk what it even was😢!!!
I think that's because it wasn't. He used a voiceover for the scene in which he redid the cake and the AC was on. And then he said it WAS on before he did the icing etc. So we never got a chance to actually hear what it would sound like.
I know this will probably get lost in the comments but I used to be a streamer for a few years, my number one recommendation for the air conditioning problem is to get soundproofing foam inserts to put in the room with the HVAC, and then soundproofing partitions to put by the intake of the air conditioner wherever that is in your apartment, there is also some recording software I don't remember the name that specializes in removing specific sounds, and it works really well but the soundproofing foam padding in the HVAC room and buy the vents will take 99% of the sound out
Maybe things used to be done differently, but safe yourself the pain and freeze the cakes before decorating. Every cake shop chills or freezes cakes. You can even cut it in half while frozen.
Jamie the vanilla extract is as alcoholic as the rum. Consider that its about 1/2 cup of rum spread out over the whole entire cake. If you’re super worried about it you could cook the rum until half the volume and then add back half the water and you should have cooked off all the alcohol. Congratulations on your baby and your new office!
There are vanilla extracts that have no alcohol in them (and no, not talking about vanilla flavour/vanilin, I mean proper vanilla extract)... who knows what Jamie used exactly, but I just assumed it was one of the non-alcoholic options... Also, that amount of alcohol wouldn't hurt anyone even if he added the rum, but I commend the better safe than sorry approach :)
The rum omission is ridiculous. If it was a valid concern, France would be filled with idiots today. That amount of alcohol for a pregnant woman is not an issue.
I fucking love this show. The sirens are one of my favorite parts besides watching you cook of course. It's mostly your reaction to everything...Pure comedy gold! But also the honesty of the cooking...You don't usually see all of the struggle, success or failures in most cooking videos but you show em! And that's what I love! It's like us watchers are also here for the journey. Thank you and keep going!
Same here! You've said it beautifully!!! The honesty, it IS pure gold!! I vote for- Don't turn that studio apartment into something perfect to accommodate the A/C running silently. Just let it run!! We can handle it !!!!!!!!! (I just pictured an A/C unit in the wild, running thru an open field, just as it does in nature.) I might need to get out more...
I thought the layout of the kitchen looked similar to your home. The sirens convinced me your inthe same building. I'm happy you're close. Congratulations on expanding your family & and on your studio.
@spudd86 I agree. I live in the suburbs of NYC so have been there often...less sirens than I expect overall. The kitchen layout & the fact that the sirens are ambulance not police lead me to believe Jamie is in the same building, but I can most certainly be wrong. As you said, lots of sirens in a city.
_Good God_ .. I damn near had a heart attack when the second cake pan slipped out of Jamie's hands... Thankfully crisis averted.. Nice of you to leave the blooper in the video Jamie! We have the same sense of humor! I was also the 700th like for this video!
Silver fox bringing me joy like always, even in the voice over. And we discover that Julia had her own silver fox! Truly a big day for our friend. "Don't make delicate cakes during a heatwave" isn't advice you hear often, but it is good advice all the same. Glad we got to see this eerily pristine kitchen get properly messy haha, now it really IS our home (for a short time today)
Mine is not silver and I did not name her when I got her. White KitchenAid just like the one my Grandma had; back when they were made to last. Now THIRTY-EIGHT years old. I got her when my youngest daughter was 2 years old. I call her 'my old girl' and I'm thankful every day that she perseveres!
I would love to see you tackle the Two Fat Ladies cookbooks. I loved watching them ride around the UK on their motorbike and sidecar, making meatloaf with a dozen rings on their hands…. I have two of their cookbooks.
FYI - when using a double boiler, ensure that the bottom of your bowl does not touch the bottom surface of the pot containing the simmering water. This defeats the purpose of using a double boiler. Unless Julia specifically instructed to do so ( I haven't seen the recipe), I don't think that's what she meant. UPDATE - after watching the video further, congrats on using The Cake Bible, all of her books I highly recommend. Also, don't use a pan, use a pot for a double boiler. I know RLB would not want the bowl touching the bottom of the double boiler, it is meant to be a gentle indirect heat not a direct heat. UPDATE 2 - Please use a double boiler or the microwave to melt chocolate. When using the microwave, heat the chocolate in 5 to 10-second intervals for the easiest method. UPDATE 3 - I just watched the part where you mentioned not having a microwave. I should wait until I finish watching the whole video before commenting. UPDATE 4 - The AC is a serious problem when attempting to work with chocolate and buttercream.
Cake Bible is legit. Made a buche de nole cake for Christmas last year based on her recipe, turned out almost perfectly despite jelly rolls being notoriously tricky to deal with.
That's a fantastic job! The way I wrap a cake with a chocolate strip is I cut the pieces of parchment to the size I need, lay them on a larger sheet of parchment, then spread them with chocolate. Wait until they are just about set, peel them off the larger sheet of parchment, (leaving the excess chocolate behind) line up the bottom of the parchment with the bottom of the cake and wrap the cake. This prevents having to cut the parchment after I have spread the chocolate. I've also put freezer storage bags full of ice under a large cookie sheet to speed up the process. I you attempt something like this again, hope this helps! If I'm not mistaken, on one of her shows (Baking with Julia, maybe, with Martha Stewart making a wedding cake as the guest?) Julia stated that she did not like kosher salt for baking. She said she didn't think it dissolved all the way.
Always a good reason to make a cake and if it falls apart, get some mason jars out and create cake jars ( learned that trick while recovering from a panic over failed birthday cake that was suppose to be a Rubik’s Cube). Happy Christening the studio day!
After you’ve cooked in the kitchen a few times please tell us what you like or dislike about it compared to the old setup. Like is the sink distance much better? Do little changes make a big difference.
Is the new studio in the same location as the original apartment???? Wayyyy too many similarities. Love this. Wish i had a work and home space. U are an inspiration
I'm more than happy to have voiceover segments when you need the AC running. I appreciate you tending to the sound quality! That cake looked absolutely fantastic, and also delicious. Well done! Happy New Kitchen!
I'm here for everything not going the way it's supposed to at any given time on your show. Glad to see that the tradition continues in your new kitchen!
First time i'm seeing a YT sponsorship i can vouch for. Been using one i got for 8€ at home for several years. They're virtually indestructible, and the versatility and quality of coffee you get out of these things is unbelievable for how little they cost.
Your humor and honesty about the baking process are refreshing. The struggles with the air conditioner and the cake batter were relatable. You're a true inspiration for anyone who's ever faced kitchen chaos. And congrats on the baby news. Can't wait to see your future baking adventures with a little one around.
@@MrKeschy I had wondered about this.. vanilla extract has alcohol in it unless you purchase a special kind without alcohol. I'm not sure that it would have mattered between the rum and the extract that he used, but I didn't catch if the vanilla was alcohol free.
Great video Jamie. The cake looked yummy and the new kitchen looks great and oddly similar. I see what you did too with the old school music with the new kitchen, tying everything together. Awesome sponser as well. I love my aeropress.
I did see the other video before seeing this one, but congratulations on both the new kitchen and the upcoming arrival! As someone who does not drink alcohol, thank you for pointing out that it doesn't have to be added. Simple syrup can also be flavored, and that'd be a fun place to add more coffee if you wanted.
Agreed. I don't drink and I don't like the taste of alcohol, so all the comments like "it's barely any rum" and "use rum syrup" are missing the point. It doesn't NEED to be added, especially in a recipe with other very great flavors like chocolate and butter.
It's hard to express just how much joy it brings me to see your collection of Julia Child's books. She's such an icon, admired by many-women and men alike-for her commitment, dedication, and authenticity, qualities that are all too rare in today's world. To see a bright, talented young man like you embrace and celebrate this beauty and greatness is incredibly inspiring. I shared your video with friends and family, and it fills me with hope to know that there are still people like you in the world. Your channel is truly amazing-please keep doing what you're doing
What a story: A Kanuk who can't cook moves to New York City, marries the most gorgeous girl in town, and becomes a cooking phenom on the Interwebs. And we are having a baby! Bravo, Jamie.
I am so thrilled yall are expecting.(as though you need my approval). Love your show, love the new studio, keep up the good work. I’m a huge fan. I know that you must be putting your heart and soul into these posts and they are so appreciated.
Just an FYI, vanilla extract is basically all alcohol. The amount of rum in the cake won't hurt anyone. Did you know that even store packaged juice has alcohol naturally?
But now this is a cooking show and it’s a good idea to be overcautious. Internet "can" be somewhat "annoyed" over alcohol and pregnancy. Also its their life and child.
“A party without cake is really just a meeting.” This is often attributed to Julia, but I have never found a source for it. Nonetheless, I like the sentiment.
This reminded me a lot of all the "Chocolate weeks" on Great British Bake Off. They always have that in the middle of a heat wave, too 😂 I feel your struggle Jamie. I tried making a cake like this in the summer before, and mine didn't turn out as nicely. Congratulations on the baby and the new kitchen. ❤
When double boiling you don’t want the bowl to be touching the water, let alone the pot itself (or in your case a pan). You want the bowl to fit snuggly in a pot with a couple inches of simmering water and the bowl to sit just above the water, not touching it, or the bottom will get too hot
Congrats on your upcoming new sous-chef. So happy for you. I too have a (white) kitchenaid mixer that is 40 years old and it works just as well today as it did fresh out of the box. Best purchase I ever made. You can get so many cool attachments for it, I use the pasta maker one for lasagna noodles and it works great. There are also attachments to cool the bowl while mixing buttercream. Or you could throw a wet kitchen towel in the freezer and just wrap it around the bowl. There are non alcoholic rum extracts or you could boil down the rum until the alcohol evaporates. Another good addition would be a proper double boiler, your pot should sit above the steam, not rest on the bottom of the pan, this is too hot! It’s so fun to see you baking with your giant clumsy man-hands. Keep the videos coming.
Love this new space and such!!! We’ve grown to love all the “accessory noises” in your space, no worries about that!!! Congrats on the new space, and the baby on the way!!! You make me laugh routinely with your commentary, it’s the best!! Great job Jamie!! 🙌🏻🙌🏻🙌🏻
switching the rum with some coffee or orange flavour could have been nice too! Just shows how far we've come that we now offer alternatives to alcohols in recipes as a standard in most places :)
The alcohol wouldn’t exist at the end of the bake, it’s the flavour. It like doing a beef bourguignon without Red wine. Maybe if you had 20+ servings in one sitting you might register 0.0000000000000000001% alcohol , that’s a big maybe.
@@shiraz1736 If baking it yes - but the alcohol in this recipe wasnt cooked in - it was added at the end of the process, (Straight to the buttercream/added to the syrup, not boiled with the syrup) meaning the alcohol still exists
@lanarama5879 There would be lucky to be 00.1% of alcohol in that cake. I'd be more worried about my pregnant wife walking out into the street with all the car exhaust fumes in the air than 2 spoons of rum being added to a cake.
How amazing! Especially given the heat!! You're a brave man-and it looks like you found the recipe that gives your cakes a nice height. It's beautiful. And I like the way you added the rum to the recipe😅 Suggestions: adjust either the condiment shelves or the fridge shelves so they're not impeding each other or scraping across precious real estate chilling. The AC issue? We'll just pretend it's the neighbour vacuuming while you're filming😊 Sometimes you need 100% attention-the voiceover worked great. 🎉Congratulations on a Beautiful Cake in your New Studio and your growing family!
Glad to see Julia making a return to your kitchen! 😊 Those other, more trendy chefs, are just not my personal preference (so sue me 🤷🏻♀️). I know that variety is what the audience craves so I don't expect this to happen often. Congrats again on the baby announcement, too! 👶🏻🥰
8 minutes in and loving the new look and SO happy that "bowl me" and Silver Fox are still here! Laughing along making my Sunday wonderful. And then!!!! Sponsor time and this is the first time in my many years on this planet that I have rewound to watch a commercial again. The product box gently descending to the counter made me say, wait, WHAT happened? 😅 Fantastic. How some big company hasn't snapped you up yet, Jamie, for your creativity, mad editing skills, and wild talent is a wonder to me. ❤
FYI, any alcohol in anything baked will evaporate away (same reason why vodka pasta won't ever get you drunk). Also worth mentioning that vanilla extract is strongly alcoholic
Having always accepted that alcohol evaporates during cooking, I looked into it for confirmation. Turns out to be more myth than reality. Much of the alcohol remains. Whether it's sufficient to affect a developing fetus is conjecture, but why take a chance?
Congratulations on your family expansion. May all go smoothly. I have been watching you since the vanilla seed days when I used to scream at the computer "NOOOOO". You have come so far now that what you are doing is now lessons for me. This would kick my ass but I've always wanted to try making a genoise sponge with a French buttercream. I feel you you have shown me some of the pitfalls. Watching you learn is so helpful because it shows me some of what I need to look out for. Yep, cooking is an art, baking is a science. I'm not much of a baker.
I appreciate that your upstairs bowl supplier moved with you!
How does anti-chef get his bowls, when he says bowl me?
@@grahams.2313~ obviously he’s tight with the chef gods! 😂😂😂
I want that bowl storage system!
@grahams.2313 it's all in the editing. He records tossing the bowl up to the ceiling and then catching it. He edits out the part where he tossed it up and edited in him catching the bowl after saying bowl me.
@@tianamarie989 Thank You, I've been dying to know & that makes perfect sense.
Mate, we've enjoyed the sirens, the hoovering, the groaning fridge, and many other noisy guest stars. Run the aircon. I think 'jet engine' will be a welcome sound addition.
He can wear a mic while running the AC.
Every time a RUclipsr says "sorry for the noise from the AC..." I can never actually hear the AC. 😂 So It's fine by me
I’m still so sad that we didn’t get to say a goodbye to his friendly, rowdy refrigerator 😔
@gagamba9198 it isn't that loud, and it's better than seeing his face all shiny looking from sweat.
I'm with the folks in this thread. I vote AC on!
Can we all collectively agree that Jamie can leave the A/C on regardless of any perceived "noise" it may cause. Please use your A/C!!!
I've heard that these days it's possible to take "room tone" and just remove that kind of background noise in post.
@@zakarymoninger7845 There are certainly ways to do it. Either with a high end solution like an Izotope RX, or attempt to run a track with just noise out of phase, and anything in between. It's doable.
for all the work the fridge is doing I think it deserves a name.
How about _Slim Jim_ ?
Coolio
@@debbiebarnes4688 too soon
The fridge?! What about the ***oven*** ??! The fridge is just chillin there watching this fiasco, the oven IS the heat in this kitchen but noooo it’s the **Silver FOX** 🦊 who gets all the glory and glamour
Frosty
For all the struggles with baking, I think it would be cool to see Jamie do Claire Saffitz' Dessert Person as the next Jamie and Chef. I think she does a really good job at making pretty bulletproof baking recipes- as long as you follow all the directions!
+1 for Desert Person, such an amazing book (with some savoury dishes too!)
That reminds me, I think Jamie could pull off some really awesome cookie cameos.
+1 I've been saying this awhile! I would love to see a Jamie & Chef w/ Claire Saffitz 😍😍
Except for tempering chocolate. That’s Claire’s kryptonite.
Great idea! Claire’s recipe writing is so meticulous and helpful.
My husband made me this cake for one of my birthdays a couple decades ago. I’ll never forget it. It was a whole ordeal. 😂 It took him 8 hours to make, and used every pan and bowl in the house. Also used my mom’s quilting measuring mat and rotary cutters. I’ll always love him for going to that much trouble for me. 💕
Did he use any equipment from the workshop? My brother did. The mess was legendary.
Who did the dishes?
Anti Chef, now with jump scares!! When you dropped that cake all the air left my body 😂
It was just like the old days :D
I literally gasped and all of my family came running to see if I was okay.
I thought that cake was smashed . Wow, I almost had a hart attack 😅
@@theoriginaledi Yes, he may have a shiny new studio but it's the same Jamie we all know and love 🤩
I did a sort of gasp-shriek and my cat left in disgruntlement.
...A sponsor that I know is actually good? Between that and getting a studio with nearly identical proportions to the last kitchen, you truly are doing the lord's work.
Aware as I am of being presumptuous , I'm hoping I am correct that this new studio is in your same building? If so, great commute sit! Love your channel, thanks for your hard work!
@@kdwardellI was thinking/wondering the same thing. However, a few minutes later, he said that he commutes to work now and picks up a coffee on the way.
@@kdwardell I really looks like the same floorplan as his past kitchen, so I thought that too.
I was like "is it in the same building?" Bc it is SO similar.
@@WatchTashi I suspect it was the same apartment (building at least), but they moved to another place because they needed more space.
Nice to see your new kitchen also has a bowl dispenser in the ceiling
I'm happy about that too! 😁😁
Put 2, 1 gallon freezer bags, filled with ice, on your cutting board. Then invert your large cookie sheet on top of the ice, chill the chocolate on top.
The cake looked beautiful. Well done.
That is absolutely genius!!!👍Thank you for that tip!!
Except the ice will melt. Get two large prefilled ice packs...the ones that don't melt immediately.
@@charleneknighton It also works well for repetitive frosting decoration. Tape down parchment paper, and do row after row of (for me it's roses,) the decoration. Use a thin ofset spatula to slide under the best ones and place them on your cake. They are easier to handle because the bottom frosting is slightly frozen.
For what it's worth, I don't bother heating the eggs for a génoise. I put the eggs and sugar straight into the KitchenAid mixer, set the mixer to the highest speed, and set the timer for 10 minutes. You absolutely must beat the eggs thicker than you think is possible. When you think the eggs are done, keep beating. I have found that 10 minutes is just right. Another of my own little tricks is to add a yolk to the whole eggs for a boost of richness and a surprising improvement in the fineness of the crumb. I'm glad to see you using the glob-of-batter-in-the-butter trick. That's a game changer compared to the traditional technique. For the buttercream, a paddle is better than the whisk because it doesn't incorporate air bubbles. You want the smoothest possible buttercream for spreading. For the chocolate, you need to google "tempering chocolate". Just melting it doesn't really work. Still, one more time, you produced an impressive cake. I think it's a wonderful housewarming treat.
My sister is a professional cake baker, she too uses the extra yolk trick
Good tips!
Maybe someday I'll gather my courage and actually try to temper chocolate 😬
I also felt like heating up the eggs was way too complicated for this kind of cake. Never seen anyone do this before. I do it the same way as you.
If I learned anything from watching Claire absolutely *struggle* with tempering chocolate on the BA channel, a sous vide/immersion circulator is probably going to be helpful with tempering
you did SO WELL. I've been baking since I was 4, and when I was 12 I was baking for a cupcake competition that my local lollie shop was hosting. It was December in a town we were living in in northern Queensland Asutralia and It was about 38 degrees celsius with 100% humidity. I had made vanilla cupcakes hundreds of times at this point and so I was HORRIFIED when not one but 2 batches of them melted before I could get them in the oven. I had to literally run to the shop and climb fences to buy more ingredients for my third batch, and was running outa pocket money so my mum gave me $20 to support the cause. I got swooped by a magpie on my way back and arrived bright red crying ready to make my last batch. Refrigerating a lot, they were successful and I didn't have time to do my elaborate decorations but I did win yummiest cupcake. I was there with my mum, and we both noticed that the other kids hadn't actually baked themselves, and we were pretty sure I was one of the only kids that had baked my own damn cupcakes which I'm still mad about apparently. Yeah watching this brought back those memories of my soupy cupcake hell haha
100% humidity is an absolute nightmare to bake in. Amazing skill.
Love the vision of the bird attack … had a similar experience with a mockingbird! What a memory!
Thanks for your story! I can see it all very clearly! Sorry you missed out on showing off your decorating skills, but glad you won "yummiest".🏆!
This is one of the cutest stories I've read on RUclips. Thanks for sharing! ❤😂❤
I feel your pain, I think that is one reason why we all love Jamie so much, he tries sooo hard. His determination is priceless.
My husband is a sound tech and he said that maybe some drapes on the windows or walls will cut down the echoes!
I love watching you. You inspire me to try some of those recipes as well!
I'm not having any issues listening to any echoes.
just sayin...
plus - I kinda like hearing the NY street sounds on the occasion they float on up to "The Studio".
It feels authentic.
You Tube is better when it's authentic.
(in my opinion)
I TOTALLY agree - just came here to suggest a slight damping down of the sound that for some reason is a bit more echoey in the new place. Comes from a place of lurve. I LOVE your work
Hey, you did a smashing job on this cake!!! I noticed an issue with your "double boiler" method. You got away with it this time, but it may be a problem in future. When you are double boiling, the top vessel should sit within the rim of the lower pot of water so that the base of the upper vessel is not actually touching either the water or the bottom of the lower pan. This allows gentle heating by way of the steam. The way your pan sat directly on the bottom of the other pan totally defeats the purpose of double boiling by allowing too much heat conduction. If you were already well aware of this but were simply making do with what you have on hand, my apologies and carry on! Congrats again on your future sous chef!
Hey Jamie… just a little baking hack… put your mixing bowl in the freezer for at least 20 to 30 minutes before mixing cake batter or cake frosting. I promise you it will always come out thick… no matter the temperature of the room. I always had the problem of my cake mixture or frosting melting or separating because of the heat here in the southwest U.S. until I saw Martha Stewart do this hack. And you’ll never have to use ice water bath.
I hope this helps.
The AC wasn't loud when you had it on. I dont think you should worry about that.
very much agreed. I always see RUclipsrs who say this-and I can honestly say I have never watched a video and thought-"geez that air conditioner is so loud! I am so irritated.i must turn this off right now and never watch again!" I have never had this happen. turn on your a/c. be comfortable! we are fine!
@@luckyleprechaun-e7h I agree but then sometimes I read his comments, or really any comments on youtube, and they're so entitled and annoying and nit-picky that I'm like "wow ok I see why this person was so worried". It's unfortunate.
@@KB-vr2ms I see what you are saying. I feel like you can't win either way, in some ways. so he might as well be comfortable. as well, as make the conditions for baking the most comfortable. I am probably really responding to the part of me who is hot all the time, and can't imagine trying to bake with no a/c running in a hot nyc summer. thanks for posting.
A simple, sorry if the AC brothers you, but it's required. It's in my contract😂!!! Background noise has never bothered me, but what does is when the person without a microphone talks & the person filming answers, assuming we heard the statement, question idk what it even was😢!!!
I think that's because it wasn't. He used a voiceover for the scene in which he redid the cake and the AC was on. And then he said it WAS on before he did the icing etc. So we never got a chance to actually hear what it would sound like.
I know this will probably get lost in the comments but I used to be a streamer for a few years, my number one recommendation for the air conditioning problem is to get soundproofing foam inserts to put in the room with the HVAC, and then soundproofing partitions to put by the intake of the air conditioner wherever that is in your apartment, there is also some recording software I don't remember the name that specializes in removing specific sounds, and it works really well but the soundproofing foam padding in the HVAC room and buy the vents will take 99% of the sound out
I have used Audacity to "clean up" audio before. It works decently well for a free program.
The moment Jamie realizes Julia also had a silver fox! Well done on the studio's maiden voyage! Congratulations on the family news. 🤗💕
Adding congrats!
Maybe things used to be done differently, but safe yourself the pain and freeze the cakes before decorating. Every cake shop chills or freezes cakes. You can even cut it in half while frozen.
Yeppers. Frozen cake is a dream to frost. I make a lot of cakes and they're always frozen in the decorating phase.
Jamie the vanilla extract is as alcoholic as the rum. Consider that its about 1/2 cup of rum spread out over the whole entire cake. If you’re super worried about it you could cook the rum until half the volume and then add back half the water and you should have cooked off all the alcohol. Congratulations on your baby and your new office!
The Internet is concerned. It is the only reason to omit it.
Alcohol in a batter gets spirited away in the oven.
@@NiobiumThyme Alcohol in the frosting, or used as a soak after the cake is baked, doesn't go in the oven.
There are vanilla extracts that have no alcohol in them (and no, not talking about vanilla flavour/vanilin, I mean proper vanilla extract)... who knows what Jamie used exactly, but I just assumed it was one of the non-alcoholic options... Also, that amount of alcohol wouldn't hurt anyone even if he added the rum, but I commend the better safe than sorry approach :)
The rum omission is ridiculous. If it was a valid concern, France would be filled with idiots today. That amount of alcohol for a pregnant woman is not an issue.
Love the new kitchen studio! The "order up" wall is screaming for a dark paint color to make it an accent wall and make the light pop.
I came to say the same thing! A medium to dark gray would work. Removable wallpaper if he can’t paint the walls.
I fucking love this show. The sirens are one of my favorite parts besides watching you cook of course. It's mostly your reaction to everything...Pure comedy gold!
But also the honesty of the cooking...You don't usually see all of the struggle, success or failures in most cooking videos but you show em! And that's what I love!
It's like us watchers are also here for the journey. Thank you and keep going!
Same here!
You've said it beautifully!!!
The honesty, it IS pure gold!!
I vote for-
Don't turn that studio apartment into something perfect to accommodate the A/C running silently.
Just let it run!!
We can handle it !!!!!!!!!
(I just pictured an A/C unit in the wild, running thru an open field,
just as it does in nature.)
I might need to get out more...
I thought the layout of the kitchen looked similar to your home. The sirens convinced me your inthe same building. I'm happy you're close. Congratulations on expanding your family & and on your studio.
Sirens are just part of living in a dense city. A friend of mine used to live in downtown Toronto and had sirens pretty frequently too.
@spudd86 I agree. I live in the suburbs of NYC so have been there often...less sirens than I expect overall. The kitchen layout & the fact that the sirens are ambulance not police lead me to believe Jamie is in the same building, but I can most certainly be wrong. As you said, lots of sirens in a city.
oh that might be true. Great observation.
_Good God_ .. I damn near had a heart attack when the second cake pan slipped out of Jamie's hands... Thankfully crisis averted.. Nice of you to leave the blooper in the video Jamie! We have the same sense of humor! I was also the 700th like for this video!
Watching Jamie bake a cake puts me on the edge of my seat, chewing nails. And I keep coming back for more!
Exactly. It's just enough scary movie for me. The cake drop had me laughing hysterically.
Really happy that yout uppstairs bowl supplier is as active as ever! Kuddos❤❤❤❤
Silver fox bringing me joy like always, even in the voice over. And we discover that Julia had her own silver fox! Truly a big day for our friend.
"Don't make delicate cakes during a heatwave" isn't advice you hear often, but it is good advice all the same. Glad we got to see this eerily pristine kitchen get properly messy haha, now it really IS our home (for a short time today)
Mine is not silver and I did not name her when I got her. White KitchenAid just like the one my Grandma had; back when they were made to last. Now THIRTY-EIGHT years old. I got her when my youngest daughter was 2 years old. I call her 'my old girl' and I'm thankful every day that she perseveres!
I would love to see you tackle the Two Fat Ladies cookbooks. I loved watching them ride around the UK on their motorbike and sidecar, making meatloaf with a dozen rings on their hands…. I have two of their cookbooks.
FYI - when using a double boiler, ensure that the bottom of your bowl does not touch the bottom surface of the pot containing the simmering water. This defeats the purpose of using a double boiler. Unless Julia specifically instructed to do so ( I haven't seen the recipe), I don't think that's what she meant.
UPDATE - after watching the video further, congrats on using The Cake Bible, all of her books I highly recommend. Also, don't use a pan, use a pot for a double boiler. I know RLB would not want the bowl touching the bottom of the double boiler, it is meant to be a gentle indirect heat not a direct heat.
UPDATE 2 - Please use a double boiler or the microwave to melt chocolate. When using the microwave, heat the chocolate in 5 to 10-second intervals for the easiest method.
UPDATE 3 - I just watched the part where you mentioned not having a microwave. I should wait until I finish watching the whole video before commenting.
UPDATE 4 - The AC is a serious problem when attempting to work with chocolate and buttercream.
I thought your new kitchen looks like it's in the same building as the old. It's in a different building?
You should probably watch the whole video before writing a book about it or just keep these kind of comments to yourself
Omg I love your multiple updates😂 I'm the same way with commenting before finishing videos!
Have you thought about using the edit feature rather than updates? This seems tedious, complicated and a bit condescending.
I think Jaime has the double boiler concept down. He's been at this a while and has become and amazing cook and a pretty darn good baker.
Of course the first recipe in the new place had to be a soul-destroying JC cake! So here for this!
The Order Up sign is perfect!
Congratulations jamie on your new studio, and like we say in my home country « rabi ywasal bel selem », (may god bring your kid in good health)
I'm happy to see that your new studio has the " bowl me " feature. I'm hoping to get one for my kitchen.
Ooh, I should add that to my Amazon wish list!
@@theoriginalediI got mine from Temu 👎
Cake Bible is legit. Made a buche de nole cake for Christmas last year based on her recipe, turned out almost perfectly despite jelly rolls being notoriously tricky to deal with.
Good thing the upstairs bowl supplier genie moved along with you!
That's a fantastic job!
The way I wrap a cake with a chocolate strip is I cut the pieces of parchment to the size I need, lay them on a larger sheet of parchment, then spread them with chocolate. Wait until they are just about set, peel them off the larger sheet of parchment, (leaving the excess chocolate behind) line up the bottom of the parchment with the bottom of the cake and wrap the cake. This prevents having to cut the parchment after I have spread the chocolate. I've also put freezer storage bags full of ice under a large cookie sheet to speed up the process. I you attempt something like this again, hope this helps!
If I'm not mistaken, on one of her shows (Baking with Julia, maybe, with Martha Stewart making a wedding cake as the guest?) Julia stated that she did not like kosher salt for baking. She said she didn't think it dissolved all the way.
The satisfaction I get when you do the silver fox jump is unmatched
Always a good reason to make a cake and if it falls apart, get some mason jars out and create cake jars ( learned that trick while recovering from a panic over failed birthday cake that was suppose to be a Rubik’s Cube). Happy Christening the studio day!
After you’ve cooked in the kitchen a few times please tell us what you like or dislike about it compared to the old setup. Like is the sink distance much better? Do little changes make a big difference.
Cooking is an art, baking is a science. You're welcome Jaime 🙂
Is the new studio in the same location as the original apartment???? Wayyyy too many similarities. Love this. Wish i had a work and home space. U are an inspiration
I'm more than happy to have voiceover segments when you need the AC running. I appreciate you tending to the sound quality! That cake looked absolutely fantastic, and also delicious. Well done! Happy New Kitchen!
Every time I watch a cake video I'm just so glad I'm satisfied with making brownies.
So happy to see you inaugurate the new kitchen by baking a cake. Feels like the old days. Beautifully done.
I'm here for everything not going the way it's supposed to at any given time on your show. Glad to see that the tradition continues in your new kitchen!
First time i'm seeing a YT sponsorship i can vouch for. Been using one i got for 8€ at home for several years. They're virtually indestructible, and the versatility and quality of coffee you get out of these things is unbelievable for how little they cost.
Happy to see the sirens came along to the new place.
Jamie ! Against so many odds, you completed a delicious cake that looked pretty darned good. Great maiden voyage with a CAKE !! Congrats !
When the cake pan and cake flew out camera range, it scared me to death. I gasped. Glad everything turned out well.
I stopped breathing! 😂
I yelped...!
He missed his chance to really mean "I hope everyone's ok" 😢!!!
Your humor and honesty about the baking process are refreshing. The struggles with the air conditioner and the cake batter were relatable. You're a true inspiration for anyone who's ever faced kitchen chaos. And congrats on the baby news. Can't wait to see your future baking adventures with a little one around.
The paddle attachment won’t whip as much air into the buttercream. It makes it easier to smooth, with less air bubbles.
The christening of the cool new studio kitchen. Yay!
Rum extract would have been a nice sub for rum to provide that unique flavor.
This also doesn't cooking evaporate the actual alcohol?
Rum extract also wouldn’t have contained alcohol compared to vanilla extract
@@MrKeschy I had wondered about this.. vanilla extract has alcohol in it unless you purchase a special kind without alcohol. I'm not sure that it would have mattered between the rum and the extract that he used, but I didn't catch if the vanilla was alcohol free.
Congratulations on your wife's pregnancy, and on your new studio! We love you! Keep cooking! ❤😊
Great video Jamie. The cake looked yummy and the new kitchen looks great and oddly similar. I see what you did too with the old school music with the new kitchen, tying everything together. Awesome sponser as well. I love my aeropress.
Great to see the new kitchen on its maiden voyage! The cake looks amazing!
The new kitchen looks amazing! Love your content ❤❤❤❤
Okay but how does the layout of the kitchen look so similar?! 😮 at first i thought it was a remodel!! Also, congratulations on everything! 🥹
My favorite part of his content is the unintentional humor.
Not Bad At All, Jamie!👏🏻👏🏻👏🏻
Oh, and I feel like the Baby NEEDS a "Scott The Snail" Bib!🐌💞😂
For sure! 😂 🐌
RIP❤
I did see the other video before seeing this one, but congratulations on both the new kitchen and the upcoming arrival! As someone who does not drink alcohol, thank you for pointing out that it doesn't have to be added. Simple syrup can also be flavored, and that'd be a fun place to add more coffee if you wanted.
Agreed. I don't drink and I don't like the taste of alcohol, so all the comments like "it's barely any rum" and "use rum syrup" are missing the point. It doesn't NEED to be added, especially in a recipe with other very great flavors like chocolate and butter.
I usually add a little orange juice.
The confidence you've gained from making so many cakes over the years really showed this time! It came out so well!
Congratulations. You certainly have gotten so much better at cakery.
Looks great 🎉 Congrats on the new kitchen and the baby on the wayyy ❤❤❤ how exciting!
Just in time as always! Your videos always make My day 🎉🎉🎉🎉
Props to you for baking and dressing a cake during a heatwave!!! It looks amazing!
You might want to pre-chill the room to a _lower_ temp than desired first, before shooting, then backing the aircon off when you need it quiet.
It's hard to express just how much joy it brings me to see your collection of Julia Child's books. She's such an icon, admired by many-women and men alike-for her commitment, dedication, and authenticity, qualities that are all too rare in today's world. To see a bright, talented young man like you embrace and celebrate this beauty and greatness is incredibly inspiring. I shared your video with friends and family, and it fills me with hope to know that there are still people like you in the world. Your channel is truly amazing-please keep doing what you're doing
16:05 Congratulations 🎊 on the baby and new kitchen
Awesome! I think that is one of the best cakes you have done so far. Love your show, Jamie.
What a story: A Kanuk who can't cook moves to New York City, marries the most gorgeous girl in town, and becomes a cooking phenom on the Interwebs. And we are having a baby! Bravo, Jamie.
I am so thrilled yall are expecting.(as though you need my approval). Love your show, love the new studio, keep up the good work. I’m a huge fan. I know that you must be putting your heart and soul into these posts and they are so appreciated.
So many congratulations dude!
Congratulations on your new coming addition to your family! That's awesome!
When using the cake leveler/slicer it’s best to use a sawing motion rather than forcing the wire through the cake. ❤
Whenever I'm having a shit day, I can depend on you to make me feel better. Congratulations on the new studio and becoming a dad!
Just an FYI, vanilla extract is basically all alcohol. The amount of rum in the cake won't hurt anyone. Did you know that even store packaged juice has alcohol naturally?
You can also use rum extract for flavor
its about 35%. I know because i drank it as a dumb teenager
I think Ina is the one who always shows off her homemade vanilla made w vodka. ( Maybe it's Martha, could be both actually 😂)
The whole alcoholic content will evaporate in the oven, Jamie could’ve used it
But now this is a cooking show and it’s a good idea to be overcautious. Internet "can" be somewhat "annoyed" over alcohol and pregnancy. Also its their life and child.
Congratulations, Jamie!!! The new place looks great. Looking forward to watching you settle in!!!
“A party without cake is really just a meeting.” This is often attributed to Julia, but I have never found a source for it. Nonetheless, I like the sentiment.
Your program always makes me giggle. Your personality is perfect for baking.
I never get tired of the Silver Fox intro! 🤣😂🤣😂🤣😂 Best vid yet! ❤
This reminded me a lot of all the "Chocolate weeks" on Great British Bake Off. They always have that in the middle of a heat wave, too 😂
I feel your struggle Jamie. I tried making a cake like this in the summer before, and mine didn't turn out as nicely. Congratulations on the baby and the new kitchen. ❤
When double boiling you don’t want the bowl to be touching the water, let alone the pot itself (or in your case a pan). You want the bowl to fit snuggly in a pot with a couple inches of simmering water and the bowl to sit just above the water, not touching it, or the bottom will get too hot
Oh, Jamie is baking! You KNOW its gonna be a good time!!
Editing to add that Jamie is such a cutie and the Silver Fox jump gives me such joy.
I am digging the new studio - BUT - will miss the sirens!
Did you get to the part yet? 😏
Uhhhh they still there.....
Yep, still sirens!
Congratulations on your new home and your new family.
I haven't heard the term "MacGyvering" in a long time. LMAO😂🤣😂
Congrats on your upcoming new sous-chef. So happy for you. I too have a (white) kitchenaid mixer that is 40 years old and it works just as well today as it did fresh out of the box. Best purchase I ever made. You can get so many cool attachments for it, I use the pasta maker one for lasagna noodles and it works great. There are also attachments to cool the bowl while mixing buttercream. Or you could throw a wet kitchen towel in the freezer and just wrap it around the bowl. There are non alcoholic rum extracts or you could boil down the rum until the alcohol evaporates. Another good addition would be a proper double boiler, your pot should sit above the steam, not rest on the bottom of the pan, this is too hot! It’s so fun to see you baking with your giant clumsy man-hands. Keep the videos coming.
The cake drop, I actually laughed out loud!
Love this new space and such!!! We’ve grown to love all the “accessory noises” in your space, no worries about that!!! Congrats on the new space, and the baby on the way!!! You make me laugh routinely with your commentary, it’s the best!! Great job Jamie!! 🙌🏻🙌🏻🙌🏻
"Glad to have you aboard; sorry" might possibly be the most Canadian thing ever spoken by a human. :-)
Absolutely love your videos! Congrats on the new studio ... and the upcoming addition to your family!
Jamie, run the dang AC.
You’ve come a long way Jamie! Congrats! Cake looks divine.
switching the rum with some coffee or orange flavour could have been nice too! Just shows how far we've come that we now offer alternatives to alcohols in recipes as a standard in most places :)
The alcohol wouldn’t exist at the end of the bake, it’s the flavour. It like doing a beef bourguignon without Red wine. Maybe if you had 20+ servings in one sitting you might register 0.0000000000000000001% alcohol , that’s a big maybe.
@@shiraz1736 If baking it yes - but the alcohol in this recipe wasnt cooked in - it was added at the end of the process, (Straight to the buttercream/added to the syrup, not boiled with the syrup) meaning the alcohol still exists
@lanarama5879 There would be lucky to be 00.1% of alcohol in that cake. I'd be more worried about my pregnant wife walking out into the street with all the car exhaust fumes in the air than 2 spoons of rum being added to a cake.
How amazing! Especially given the heat!! You're a brave man-and it looks like you found the recipe that gives your cakes a nice height. It's beautiful. And I like the way you added the rum to the recipe😅
Suggestions: adjust either the condiment shelves or the fridge shelves so they're not impeding each other or scraping across precious real estate chilling.
The AC issue? We'll just pretend it's the neighbour vacuuming while you're filming😊
Sometimes you need 100% attention-the voiceover worked great.
🎉Congratulations on a Beautiful Cake in your New Studio and your growing family!
Glad to see Julia making a return to your kitchen! 😊 Those other, more trendy chefs, are just not my personal preference (so sue me 🤷🏻♀️).
I know that variety is what the audience craves so I don't expect this to happen often.
Congrats again on the baby announcement, too! 👶🏻🥰
8 minutes in and loving the new look and SO happy that "bowl me" and Silver Fox are still here! Laughing along making my Sunday wonderful. And then!!!! Sponsor time and this is the first time in my many years on this planet that I have rewound to watch a commercial again. The product box gently descending to the counter made me say, wait, WHAT happened? 😅 Fantastic.
How some big company hasn't snapped you up yet, Jamie, for your creativity, mad editing skills, and wild talent is a wonder to me. ❤
FYI, any alcohol in anything baked will evaporate away (same reason why vodka pasta won't ever get you drunk). Also worth mentioning that vanilla extract is strongly alcoholic
Having always accepted that alcohol evaporates during cooking, I looked into it for confirmation. Turns out to be more myth than reality. Much of the alcohol remains. Whether it's sufficient to affect a developing fetus is conjecture, but why take a chance?
Congratulations on your family expansion. May all go smoothly. I have been watching you since the vanilla seed days when I used to scream at the computer "NOOOOO". You have come so far now that what you are doing is now lessons for me. This would kick my ass but I've always wanted to try making a genoise sponge with a French buttercream. I feel you you have shown me some of the pitfalls. Watching you learn is so helpful because it shows me some of what I need to look out for. Yep, cooking is an art, baking is a science. I'm not much of a baker.