This episode is sponsored by Saily. The first 5,000 people to use coupon code babish will get 1GB SAILY DATA PLAN FOR FREE! Go to Saily.com/babish and download Saily to test it out for FREE.
Hey guys, if you're going to Japan, please check out Ramen Square in west Tokyo, it's in a city called Tachikawa. The city itself is really neat and has an elevated walkway around the whole city center by the station. There's also a bunch of little food shops in the department stores that make up the floors above the Japan Rail station there, it's located on the Chuo Line which is super easy to get on, and there's an amazing bakery there called Antendo (no relation to NINtendo). Ramen Square is basically designed like Times Square but has 7 award-winning ramen shops. It would be so cool to do a ranking video of them or even just visit your faves. Google Translate works fairly well on their menu and detail pages, and can help you make sense of the "meters" on the store banners that detail soup richness and noodle firmness.
It might just be me but the cream you used looked a lot thinner than the double heavy cream we have in the UK. The stuff you used looked like the consistency of milkshake, the stuff we have over her is around the consistency of yogurt.
it's funny you use that comparison bc an American milkshake is way way thicker, like so thick its barely viable as a drink unless you constantly stir it and wait a little for it to melt
Kendall would get more upset than Andy because the recipe is dogshit and 2 hours isn't enough time (they give people longer in the actual competition but give shorter times to the audience for tv drama)
I once had a job as a baker at a cafe known for their vegan cakes, completely without proffessional training, we worked alone and were supposed to have 5 hour shifts but me and the other bakers usually went a bit over and we were expected to ideally have a cake for each hour at the end of the day and ideally the majority if not all of them would be multi layered. Its in videos like this where I realise just how absolutely INSANE that expectation was
@@dakotareid1566It's definitely not significantly harder in a commercial setting. The key to these things is always scale. Making 10x as much of each part of the cake does not take 10x as long. You can make 10x as much ganache or cakes at once. The part that doesn't scale well though is frosting and placing raspberries.
So I only made it to the final selection stage of our national version of Bake Off, so can't speak for the show experience but we had a technical challenge as part of our audition which was brutal for the following reasons: - "recipe" was just a list of ingredients, and an instruction to "make muffins" with no further methods (I think they may have given us oven temp, but not time?) - recipe was laminated and you can't make notes - we didn't have timers, just a large ominous clock counting down - you're having to do interviews and talk through your processes, sometimes multiple times - its hot af under studio lights - the judges really do walk around looking menacingly at you
@@bondfool Alternatively Andrew could've been channeling a jet lagged James Acaster going "Started making it, had a breakdown, bon appetit" and then turning it into a 20 minute stand up bit
Happy late birthday Andrew! Take care and keep doing what you love :) I'm in university struggling and it's nice to see somebody doing something they're so passionate for and still enjoy life
I've baked a cake or two. To help avoid the cake collapse, ensure your pans are completely ready before you mix your wet & dry ingredients then immediately pour and bake. Your leavener begins reacting right away and will lose some gas while you're messing around with your parchment paper getting your pans ready. This can then impact the ability of the cake to continue rising until set in the oven.
It reminds me of the thing about how they wanted Paul Hollywood to change his name because of Hollywood in LA and trademark nonsense. The response they got back from his management team was "Mr Hollywood can trace his family name back over 600 years. If you can prove that _your_ trademark predates that, we'll get him to change it."
you're close, for mousse you make a ganache then you whip some cream then you fold the two together. then it's REALLY light. this is more of a thicker paste, which is more appropriate for a cake anyway.
When we make ganache we do butter, cream, and sugar, heat it until it just boils, then pour it over normal sized semi-sweet chocolate chips and leave it for exactly 5 minutes and then mix, it's great
I play the British bake-off every night when I’m ready for bed, I find it so relaxing… haha.. which means I’ve seen every season probably 58 million times 🤦🏼♀️
I don't know if it was intentional to showcase that it was 4:20 on your birthday when you were about to dig in to the cake, but regardless that makes for an excellent birthday (and 420) cake!
People pointing out the title change in the US is killing, I didn't even know it was different here. I have literly never heard it called anything but The Great Brittish Bake Off
Made ganache the same way dozens and dozens of times, didn't know you could even break it when you're first making it. Adding the cream JUST when it starts to simmer/bubble really is the key I guess haha Recipe I use is 3600g chocolate, 2724g cream, and 1260g butter. Using less chocolate to cream sounds so weird to me
I usually cheat making ganache by pouring cream over chips and putting it all in the microwave for 30 seconds at a time and stirring with a fork between microwaving. Small amount can be made in just 30 seconds (like for a single serving of ice cream topping) and larger amounts might take a minute or two. Double boilers seem like an awful lot of hassle for ganache.
I really like this concept for future videos. I always find the time constraints in cooking shows sets the contestants up for failure, so I appreciate you re-engineering the recipes and removing the time limit to show the full potential of the recipe
Andrew, you have come so far from your humble beginnings. Love watching you grow and evolve. Congratulations on your continued success, thank you for your awesome content.
Generally I pour a ganache over a chilled/slightly frozen cake, preferably with a crumb coat, and let it flow to finish covering the cake so you want it a little runny but it should still form a nice coating.
You know what I would love to watch after this episode. A Babish version of the great British bake off. The great Babish bake off. featuring RUclips personalities.
Everytime a cooking RUclipsr whips out the Callebaut chocolate callet bag I feel like a citizen of the world… Having grown up in the shadow of their biggest chocolate factory in the world in Wieze, Belgium 🫡🇧🇪
It's not like I'll ever make this, but personally I would have bloomed the instant coffee in with the hot cream just after pouring it over the chocolate for the ganache
You don't need to bloom instant coffee. It's pure "flavor" and will dissolve easily in the liquid. You bloom cocoa powder to help extract flavor from the ground solids. Instant coffee has already been extracted and dehydrated afterwards.
On Halloween or any day in October, can you make any of these dishes?: Scary Godmother: The Revenge of Jimmy- Hannah's S'more Lilo and Stitch 2: Stitch Has a Glitch- Jelly Eyeballs OK KO Let's Be Heroes- Halloween Cake (Monster Party episode) Tom and Jerry- Halloween Cake (Costume Party Smarty episode)
Babish and Bake Off, a collision of 2 things I love. What I don't love is the impossibly short amount of time given for the challenges. But, I still love the show. Also, ganache tip: Place in a bowl of ice water and stir to cool/thicken it faster.
The one time I made chocolate mousse, I used a recipe where egg yolks and sugar were carefully heated in the top of a double boiler until the thermometer stuck into the mixture reached a high enough temperature. (I don't have have the particular recipe on hand to tell you what number that was, though.) No raw eggs, but a frustratingly long time standing there monitoring (and, I believe, stirring) it so the yolk didn't curdle... I was quite pleased with the results, but yeah, chocolate whipped cream with extra chocolate is perfectly fine as mousse. Much easier and also very delicious.
I wonder how cathartic this video is to watch for people who've actually been on a cooking show with a timed challenge. I feel like they'd get a kick out of the struggle getting everything done in 2 hours.
I will when I make this myself see if the bakeoff ganache recipe is bad or not. However, I suspect it's actually the quality of your cream rather than the recipe that made it go too thin. You've got to remember that our dairy quality is Pretty up there. And our double cream is THICC. Your heavy cream is still a little thin in comparison to double cream. However, I shall let you know the result if and when i do make this recipe myself. I literally made a ganache yesterday and it split on me. However, you can save ganache by adding more double cream, warmed. Only adding a little at a time and stirring and you'll eventually get that smooth consistency back.
I have a bake-off recipe book and it has the chocolate cake in it but this recipe is completely different from the book. And I've made the cake its great and my go to chocolate sponge recipe.
Self raising flour generally works really well. I think one of the downfalls of a lot of the technical recipes is they are usually an 'an all in one' and cutting down on the baking process. If you are doing all in one, will always need a teaspoon or two of baking powder to counter not doing the full process... if that makes sense???
I kind of dig the idea of taking on infamous challenges from cooking competition shows, like imagine giving someone some of the most infamous Chopped baskets or cooking without utensils from Cutthroat Kitchen.
@@wallythewondercorncake8657 uh, if you look in the comments, there are genuinely people that didn't know it was different in the US and Canada. There's no way to tell sarcasm or not from this comment.
This episode is sponsored by Saily. The first 5,000 people to use coupon code babish will get 1GB SAILY DATA PLAN FOR FREE! Go to Saily.com/babish and download Saily to test it out for FREE.
Love your content! You're the Best ❤❤❤
@@danielsantiagourtado3430also, Indonesia is available for Saily ESim
sir, what in the name of heaven is the great british baking show.
Have fun in Japan but we need the 2hr unedited version of this video.
Hey guys, if you're going to Japan, please check out Ramen Square in west Tokyo, it's in a city called Tachikawa. The city itself is really neat and has an elevated walkway around the whole city center by the station. There's also a bunch of little food shops in the department stores that make up the floors above the Japan Rail station there, it's located on the Chuo Line which is super easy to get on, and there's an amazing bakery there called Antendo (no relation to NINtendo). Ramen Square is basically designed like Times Square but has 7 award-winning ramen shops. It would be so cool to do a ranking video of them or even just visit your faves. Google Translate works fairly well on their menu and detail pages, and can help you make sense of the "meters" on the store banners that detail soup richness and noodle firmness.
Babish team going to Japan. Y'know what that means... GatorSake
That pure Murican bastardization of a thousands year old culturally celebrated beverage is a pure chef's kiss.
Gatorsake, yes.
Well if I remember correctly, the resident sports drink is pocari sweat, so pocari sake?
@@misamisa5145If I may? Pocari Umeshu.
@@LindseyLouWho where I live sake + Kool-aid is a somewhat common mix.
It might just be me but the cream you used looked a lot thinner than the double heavy cream we have in the UK. The stuff you used looked like the consistency of milkshake, the stuff we have over her is around the consistency of yogurt.
Came here to say this. UK cream is thicker than US cream.
@@rynemenhennick3659 only if you get the extra thick stuff... You can get double cream that is runny. Have you ever been to a shop?
it's funny you use that comparison bc an American milkshake is way way thicker, like so thick its barely viable as a drink unless you constantly stir it and wait a little for it to melt
@@egilbert1884 that's why I said milk shake, not ice-cream milkshake.
@@davidcrofts5246 a non-ice cream milkshake doesn't even exist here. I can't even fathom what that would be like. Is it just flavored milk?
Just let Kendall do it. She'll probably be done, with a winning looking cake, and taking a nap already when 2 hours hit.
EXACTLY!
Kendall would get more upset than Andy because the recipe is dogshit and 2 hours isn't enough time (they give people longer in the actual competition but give shorter times to the audience for tv drama)
@@Draukagrissah You sure about that? In the Swedish version they don't give any extra time at least. Could be different with the British I suppose.
this is not a real recipe ... it's a movie one. Kendall went to culinary school lol :))
@@Draukagrissah No she wouldn't cuz men are more emotional than women
I once had a job as a baker at a cafe known for their vegan cakes, completely without proffessional training, we worked alone and were supposed to have 5 hour shifts but me and the other bakers usually went a bit over and we were expected to ideally have a cake for each hour at the end of the day and ideally the majority if not all of them would be multi layered. Its in videos like this where I realise just how absolutely INSANE that expectation was
To be fair in a commercial environment with the right equipment it could be achieved
I'm thinking maybe bc you don't have the raw eggs maybe?
@@dakotareid1566It's definitely not significantly harder in a commercial setting. The key to these things is always scale. Making 10x as much of each part of the cake does not take 10x as long. You can make 10x as much ganache or cakes at once. The part that doesn't scale well though is frosting and placing raspberries.
Holy-moly, this is absolutely marvelous. 😉
We got a botched by babish & binging w/ babish episode in one.
So I only made it to the final selection stage of our national version of Bake Off, so can't speak for the show experience but we had a technical challenge as part of our audition which was brutal for the following reasons:
- "recipe" was just a list of ingredients, and an instruction to "make muffins" with no further methods (I think they may have given us oven temp, but not time?)
- recipe was laminated and you can't make notes
- we didn't have timers, just a large ominous clock counting down
- you're having to do interviews and talk through your processes, sometimes multiple times
- its hot af under studio lights
- the judges really do walk around looking menacingly at you
Being British myself, seeing the show be called "Baking Show" instead of "Bake-Off" is so jarring to me 😭
Yeah, blame Pillsbury and US Trademark law.
Most of us still call it GBBO, never fear.
@@katydidknits oh, that is so nice to hear
@@katydidknits Came here to confirm.
Most of us call it GBBO, as it should be.
Was literally about to comment the same haha
Almost as jarring as Babish's british impression constantly moving between Bolton and Australia 😅
The judging was missing the part where Paul dismissively flicks the food around the plate with his fork. Loved this video!!!
@@bondfool Alternatively Andrew could've been channeling a jet lagged James Acaster going "Started making it, had a breakdown, bon appetit" and then turning it into a 20 minute stand up bit
don't forget cutting it on a slate or glass 😬
Happy late birthday Andrew! Take care and keep doing what you love :) I'm in university struggling and it's nice to see somebody doing something they're so passionate for and still enjoy life
Kiko
Not enough happy birthday wishes on this video so I’m adding one to the pile as well! Happy birthday!
I've baked a cake or two. To help avoid the cake collapse, ensure your pans are completely ready before you mix your wet & dry ingredients then immediately pour and bake. Your leavener begins reacting right away and will lose some gas while you're messing around with your parchment paper getting your pans ready. This can then impact the ability of the cake to continue rising until set in the oven.
I think British cream is much thicker than American cream. Maybe that's why the ganache was so thin??
100%
What he poured looked like thinned single cream, not double. Do they have double in the US?
@@lizziebooth5397nope, we just have heavy cream aka whipping cream.
Pilsbury can shove their ownership of 'Bake Off' where the sun doesn't shine! It's the Great British Bake Off (GBBO).
Oh is that why what we call the Bake Off here in the UK isn't called that in America?
Yes, Pillsbury owns the US trademark for "bake off".
Plus the mentions of "Prue" got to me as well... as a true GBBO purist, the hosts should be Mel and Sue, and the judges should be Paul and Mary.
@@chlcrk it is
It reminds me of the thing about how they wanted Paul Hollywood to change his name because of Hollywood in LA and trademark nonsense. The response they got back from his management team was "Mr Hollywood can trace his family name back over 600 years. If you can prove that _your_ trademark predates that, we'll get him to change it."
you're close, for mousse you make a ganache then you whip some cream then you fold the two together. then it's REALLY light. this is more of a thicker paste, which is more appropriate for a cake anyway.
What the USA calls Cream, the Brits would call Milk.
Glad to see Babish still fixes things so that we can learn with him!
That signature Noel Fielding Falsetto Tenor "get set" is my love language.
When we make ganache we do butter, cream, and sugar, heat it until it just boils, then pour it over normal sized semi-sweet chocolate chips and leave it for exactly 5 minutes and then mix, it's great
This feels like an episode of botched without the edits
Constant Headache by Joyce Manor is an utterly sublime music choice
10:40 “a little bit of a problem in the back, but this side…is still not great”. You made a mullet cake!
Loved this! Would love to see you and Kendall compete on a GBBO technical challenge.
Really enjoyed the mix of both styles in this vid! Happy Birthday!!
Wow and you even have the missing Raspberry! Bravo!
I didn't realise until today that the original cake is also missing a raspberry 😅😭
This is some "Anti-Chef Cooking Julia's cakes" level chaos, and I am here for it 🤣🤣🤣
I was thinking the same thing! A Jamie and Babish cross over would be SO fun
@@SaraSmiles1213omg yes!
I was today years old when I learned Babish and I share a birthday and he's exactly 7 years older than me. Happy belated!
I wildly enjoyed Andrew's accent trips around the UK in this episode. He sounded like Ringo in the "better get crackin'"
He gets Irish when he says "butter" while making his ganache
My favorite part of bake off is how they take something that the contestants generally do for fun and relaxation and make it as stressful as possible.
The ganache could be weird as UK cream thicknesses are wildly different
Happy 37th birthday, Andrew! Your cake looks scrumptious, well done!
Great cakes, happy birthday!
Also GATORWINE EPISODE IN SATURDAY LET'SGOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
I play the British bake-off every night when I’m ready for bed, I find it so relaxing… haha.. which means I’ve seen every season probably 58 million times 🤦🏼♀️
Same, it is truly a comfort show☺️
Me too hehe .. and the baking competition on Netflix and Food Network!!
CONSTANT HEADACHE JOYCE MANOR??? I LOVE THAT SONG
I don't know if it was intentional to showcase that it was 4:20 on your birthday when you were about to dig in to the cake, but regardless that makes for an excellent birthday (and 420) cake!
he’s not shy about it, that was definitely intentional lol
1:12 Absolutely perfect Noel impression, 10/10
Now we need Babish's Old Greg Impression when he makes Bailey's in a Shoe
Only thing missing is he needs to avoid the sun for a few months to get pale.
Mmm you know what goes great with chocolate cake? A nice glass of GatorWine
“Splooging” definitely sounds more accurate than “splodging”…. 🤣😂🤣
Can't wait for Bake Off!
People pointing out the title change in the US is killing, I didn't even know it was different here. I have literly never heard it called anything but The Great Brittish Bake Off
@@stickperson286 how about The Great British Bake Off?
This format was way better than usual for bab’s videos
Made ganache the same way dozens and dozens of times, didn't know you could even break it when you're first making it. Adding the cream JUST when it starts to simmer/bubble really is the key I guess haha
Recipe I use is 3600g chocolate, 2724g cream, and 1260g butter. Using less chocolate to cream sounds so weird to me
Whoever told Andrew he could do a British accent has a lot to answer for...
Happy 57th birthday, we love you.
All the best❤
Pretty sure he said 37 😂 is this a typo, a mis-hearing, or sass? 😅
Happy Birthday Andy.
Thanks for all you do....
Happy belated birthday! YAY GATORWINE! 🎉
Tough to bake a cake within time constraints, but the final Babish version looks amazing.
was just thinking about the next season of great british bake off ! !
His cakes sunk in the middle because he used self-rising flour, rather than self-raising flour. The former does not exist in our country 🇬🇧
I usually cheat making ganache by pouring cream over chips and putting it all in the microwave for 30 seconds at a time and stirring with a fork between microwaving. Small amount can be made in just 30 seconds (like for a single serving of ice cream topping) and larger amounts might take a minute or two. Double boilers seem like an awful lot of hassle for ganache.
the format of this episode is a chef's kiss
Happy birthday fellow September 2nd! I'm happy to share a birthday and appreciation of Bake-Off with you ☺
I really like this concept for future videos. I always find the time constraints in cooking shows sets the contestants up for failure, so I appreciate you re-engineering the recipes and removing the time limit to show the full potential of the recipe
This is great, but I DON'T SEE ANY GATORWINE like the council was promised. You are on increasingly thin ice, Andrew.
Andrew, you have come so far from your humble beginnings. Love watching you grow and evolve. Congratulations on your continued success, thank you for your awesome content.
Generally I pour a ganache over a chilled/slightly frozen cake, preferably with a crumb coat, and let it flow to finish covering the cake so you want it a little runny but it should still form a nice coating.
“Gently fold in the dry ingredients*
Cut to Andrew stirring vicariously
This was triumph. I’m making a note here. Huge Success!
I was looking for this reference.
It’s hard to overstate my satisfaction.
But there's no sense crying
Over every mistake
You just keep on trying
'Til you run out of cake
How have we not thought of this episode before???
You know what I would love to watch after this episode. A Babish version of the great British bake off. The great Babish bake off. featuring RUclips personalities.
HAPPY (belated) BIRTHDAY, ANDREW! Hope you had a great day and an even better year ahead! We all love you in the Babish Universe!
Petition to change this episode’s title to say ‘The Great British Bake-Off’ as it’s true title is
Everytime a cooking RUclipsr whips out the Callebaut chocolate callet bag I feel like a citizen of the world… Having grown up in the shadow of their biggest chocolate factory in the world in Wieze, Belgium 🫡🇧🇪
They have blast chillers, that makes a massive difference when trying to quickly cool cakes.
It's not like I'll ever make this, but personally I would have bloomed the instant coffee in with the hot cream just after pouring it over the chocolate for the ganache
You don't need to bloom instant coffee. It's pure "flavor" and will dissolve easily in the liquid. You bloom cocoa powder to help extract flavor from the ground solids. Instant coffee has already been extracted and dehydrated afterwards.
He even got the “BAKE!” Down hahaha
On Halloween or any day in October, can you make any of these dishes?:
Scary Godmother: The Revenge of Jimmy- Hannah's S'more
Lilo and Stitch 2: Stitch Has a Glitch- Jelly Eyeballs
OK KO Let's Be Heroes- Halloween Cake (Monster Party episode)
Tom and Jerry- Halloween Cake (Costume Party Smarty episode)
Babish and Bake Off, a collision of 2 things I love. What I don't love is the impossibly short amount of time given for the challenges. But, I still love the show. Also, ganache tip: Place in a bowl of ice water and stir to cool/thicken it faster.
Day 4 of asking for a video called "Botched by fans" where Andrew tries to fix the suggestions the fans made in "Ranking your strange recipes"
Hopefully this will become a thing, don't give up!
Second
Don't give up!!!!
Man. The "Mousse" is giving me so many flashbacks because that is exactly how my mum makes "Mousse au chocolat" because she "doesn't trust raw eggs"
The one time I made chocolate mousse, I used a recipe where egg yolks and sugar were carefully heated in the top of a double boiler until the thermometer stuck into the mixture reached a high enough temperature. (I don't have have the particular recipe on hand to tell you what number that was, though.) No raw eggs, but a frustratingly long time standing there monitoring (and, I believe, stirring) it so the yolk didn't curdle...
I was quite pleased with the results, but yeah, chocolate whipped cream with extra chocolate is perfectly fine as mousse. Much easier and also very delicious.
One of your best episodes in a while! Back to Bashics.
can we get a babish version of bake off with babish vs alvin ahahahah please continue with the self dub I was laughing so hard I cried
I can’t wait for the Japan videos!!! Are there gonna be vlog style ones or just cooking? It’d be really fun to see Japan “with” y’all!!!
It is whipped ganache as opposed to poured or moulded ganache. I love all three. The second cake was really beautiful!
I wonder how cathartic this video is to watch for people who've actually been on a cooking show with a timed challenge. I feel like they'd get a kick out of the struggle getting everything done in 2 hours.
Marcel Desaulniers was my chocolate hero as a kid!
I will when I make this myself see if the bakeoff ganache recipe is bad or not. However, I suspect it's actually the quality of your cream rather than the recipe that made it go too thin. You've got to remember that our dairy quality is
Pretty up there. And our double cream is THICC. Your heavy cream is still a little thin in comparison to double cream.
However, I shall let you know the result if and when i do make this recipe myself.
I literally made a ganache yesterday and it split on me. However, you can save ganache by adding more double cream, warmed. Only adding a little at a time and stirring and you'll eventually get that smooth consistency back.
Yeah, his cream had the consistency of milk.
I wholeheartedly wish you a very happy birthday! May all your years bring you joy. Stay awesome, Andrew. 🎉
We need to get you on The Great British Baking Show. Make us proud. 🥰
37 years old? The wagon ride is long young man. Keep counting those blessings, you’re doing something very right. 😘😘
That show is one of my favorite baking shows
And happy birthday Andrew (babish) x 52 candles for 27 years x
I'm happy I'm not the only one obsessed with the missing raspberry on this glorious cake.
Leaning Tower of Pisa Honeycake from Arthur
I have a bake-off recipe book and it has the chocolate cake in it but this recipe is completely different from the book. And I've made the cake its great and my go to chocolate sponge recipe.
Breaking Ganache?
I loved that show!
Happy birthday my guy. You are a treasure. Thank you for everything 🙏
I would love to see you on great british bake off! I bet you could fake a great british accent ;)
Self raising flour generally works really well. I think one of the downfalls of a lot of the technical recipes is they are usually an 'an all in one' and cutting down on the baking process. If you are doing all in one, will always need a teaspoon or two of baking powder to counter not doing the full process... if that makes sense???
This video has no right being this hilarious
I kind of dig the idea of taking on infamous challenges from cooking competition shows, like imagine giving someone some of the most infamous Chopped baskets or cooking without utensils from Cutthroat Kitchen.
so petition to get Babish on the yearly SU2C charity bake off?
As a brit, yeah, accurate accenting 😂. Best American doing a British accent I've heard
Hope you had an awesome birthday! I can't wait for the Japan videos.
the competitions that run these shows have blast coolers to bring the cake temps down quickly.
Happy birthday! Thanks for another great video 💟
My favorite part of this episode is the barely contained laughter from off camera.
Thank you for sharing your birthday wish with us! The cake looks amazing. Hope it was a great birthday.
Lost just had its 20th anniversary this weekend, but outside of Apollo Bars, I'm not sure what kind of food from the show you could recreate...
It's called The Great British Bake Off!!
Not in the US it's not. Betty Crocker (EDIT: Pillsbury) owns the trademark for "Bake Off"
@@LiqdPT Woosh 🚀
We can't call it that here in the US.
@@wallythewondercorncake8657 uh, if you look in the comments, there are genuinely people that didn't know it was different in the US and Canada. There's no way to tell sarcasm or not from this comment.
@@LiqdPT Liking your own comment is sad
Two words: blast chiller, chef
I'm here for Babish cracking himself up with his British impressions :D