$27 Cake Vs. $1,120 Cake

- So listen to me. We have eaten steak, we have eaten pasta, hot dogs. What better way to end this season than to top it off with

cake

. - What is this jacket? Is it a cut trench coat? - So

cake

or not? What is happening? - How many jackets do you have? - For our season finale, food especially food. - Or that you eat at the end of other foods. - And that's cake. - Mints. - That? - Mints. No, it's cake. - We're going to eat three cakes in three days at three drastically different prices to find out which one is most worth it at that given price.

I love cake. The cake represents celebration, it represents happiness. It is a symbol of joy and union. - I'm not passionate about cake, honestly. I think most cakes are too sweet, they have one note. I'm not saying cake is bad. I want to eat a really good cake today. Can I have that? - For you? We will do it for you. - I wonder which of these will take the cake. - Hey, oh. That was pretty good. (slow indie music) - My name is Betty Porto, one of the owners of Porto's Bakery and Cafe. My sister, Margaret. - And we work together.

Porto's was started by my mother. We come from Cuba as immigrants. She started making cakes at home and selling them to neighbors for whatever they could give her. People would bring other people and tell each other that there's a lady on Silver Lake and Sunset who makes amazing pies and the rest is hard work. -And how many cakes are you making these days? - My God, we make hundreds. You know, we have maybe 15 or 16 cakes that we make regularly every day. - Only types of cakes. - Yes, and the ones we are going to exhibit, which are Milk n' Berry. - So yes, tell us about the recipe. - It's a tres leches, so we take the tres leches cake, which is a sponge cake that is soaked in a milk syrup, and then we fill it with whipped cream and fresh red berries.

We tried all kinds of different fillings and this was the one that everyone liked the most. And since we launched it, it has only grown and grown. It is our number one best-seller. - I think because they have the sweetness of the tres leches, which is the condensed milk, but then the tart berries that we ended up using reduce it a little bit, so - There's a balance. - Yes. - The first time I talked about Porto's, I asked someone where I should go to eat. Did they tell me about the potato balls? - Yes. - And the cheese rolls. - Yes. - I know we won't eat them today. - Well, why not?

We could feed you all day. - Let's get them taken away. - Well. (laughs) - Now we have been introduced to the famous Milk 'n Berries cake. It's a tres leches cake - Filled with red fruits. - It's a beautiful thing. I think we took a sip of the Porto Cortadito first. - Two shots of espresso with condensed milk and milk. And this heart represents the love I have for Adam. Health. (upbeat acoustic music) - Oh, I love the condensed milk in it. If you don't like the bitter taste of coffee, this is perfect for you. - Although it still has a good balance of bitterness. - It's there. - I think this will teach you to like coffee.

I can already tell that I'm going to like this cake. - Of course. - I mean, it's very nice. It's pretty but still very natural, you know? My big complaint is when pastels are like neon yellow. - Oh. (laughs) - This looks like it wants to be in my mouth right now. - So the bottom part that was on the plate is very wet. Wet is a word we'll be saying a lot in this episode. It's the best use of a word that isn't very good. - Health. - Boo. - Bup bup. (upbeat acoustic music) - This cake is very good. - See how it stays on your fork. - Tres leches cake, it's about being saturated with that syrup, dense with moisture.

The creaminess that the cake acquires is different from the creaminess of whipped cream. And then you bite into a berry, and that's actually the hardest texture, but then it explodes with more moisture in your mouth. They should change the name to three humidities. - My favorite part of this cake, how it feels like you're drinking the most satisfying glass of milk. You would think that a milk cake doesn't taste good, you would be wrong. (Andrew sighs) - I mean, the bar has been set very high. Let's get out of here. It's a pretty good cake, right?

Guys, they gave us sandwiches. Hmm. - Milk 'n Berries tres leches cake, $27. - It's a cake you can bring home to your mother. - My mother will accept any cake. She loves me like that. Oh, they also brought us some potato balls. - Cake fact. (symbol drop) I love cake. - We did it. A cake, any old cake. - Hit me with a piece of wet cake. (symbol drop) - Did you know that German chocolate cake was not invented by Germans? - Who invented it? - An Englishman with a German surname. - That's just confusing. - You invent a cake, what would you call it?

Ilnyckýj cake? - I could call it Il-nasty. Alright, see you tomorrow? - Do you want another ball? - Yes please. - Just put it in. Put it in there. (laughs) Where are we going tomorrow? - Test Bakery. (laughs) (upbeat jazz music)) - My name is Darby Aldaco. I'm the pastry chef here at Proof Bakery and today we're serving you an espresso chocolate cake. - So walk us through that process, building that cake. - First of all, we make the devil's cake. They are cut out and divided into three layers. First layer, soak. It's basically some sugar water and espresso.

Cremeux, which is a creamy pudding. We cook ours a little longer than normal. We take it almost to the breaking point, so it's very thick because we actually also use it as a frosting, so it has to be very thick. Next is the espresso buttercream. And then just build again, repeat the whole process. And then we coat it with crumbs, which basically protects the entire cake, so that when you frost it, no crumbs fall out. And then glaze them right before you head out to the store. We save all the scraps we cut from the pies, in fact.

They are baked, dried and crushed to obtain the crumbs that go on the sides of the cake. Pretty much our biggest seller here, besides our croissants. It's not too sweet nor too powerful. Espresso is just balance. And we serve it at room temperature. Otherwise, the flavors are confused with the cold. I think all the flavors need to brighten a little when they are at room temperature. - Do you have a favorite cake? - I mean this espresso cake that I eat on my birthday. - Yes, that is a good measure. - Yes. - Any cake you eat on your birthday. - Chocolate cake, I mean, you can't go wrong. - Yes, you can't go wrong. - Let's start with our cappuccinos. - Cappuccino? - Cup-uccino. - Cappuccino. - Ah, delicious. - Powerful. - You would very easily become addicted to drugs. - Yes.

All of this is very satisfying to see. I also really like when he used the blowtorch knife, it left this little ridge of melted chocolate seemingly on every slice. - It's a perfect cut. - That seems very satisfactory to me. - Oh yeah. - Are you left-handed? - Yes, that's why I sit on the left side. - Small cake. - Boo. (jazz orchestral music) - Here we go. -Ho. - MMM. - Did you just try that with me? Exceptional, incredible. What word am I looking for right now? - Perhaps the best cake I have ever tasted. - It's cake at room temperature.

That's the difference, I think. - It's at room temperature, it's alive in my mouth. - It's not two sweets, but it's perfectly sweet. It doesn't fall apart, it doesn't fall apart too much. Everything is in perfect order. - Has structural integrity. - Go, go, go. - That means the textures are balanced. I can do this, I can make my points with cake. - Well. - It's a tight cake, you know? That's what I like. Not much happens, but everything that is happening is going well. I'm going to say it, this cake wins. - You haven't seen our last cake yet. - It will only have truffles. - Adam, it's your turn. - Give me those croissants. - Oh, what am I driving? - Respect the croissant. -Ah. - But look at those scaly layers.

Look at that, yeah. - So, what do you think of the test? - I mean the proof is in the cream, you know? - Did the cremeux turn you into a cremeux-geon? (laughs) - That was pretty good. Baby cakes should say "I want to be like that cake when I grow up." - Cake made three. - Cake fact. (symbol drop) - Cake Fact: Did you know that FDR's favorite cake was fruitcake, also my favorite? - My favorite cake is carrot cake. - Did you know that Bill Clinton's favorite cake is carrot cake? The cake is a delight.

I saw you smile at Proof. - Yes, I was having a good time. - Three cakes, three days. Down to the last place, Bottega Louie. - Two less cakes, one to go. Guys, I had cake for breakfast. I'm not getting too hot. (classical piano music) - I'm James Rosselle. I am the cake designer here at Bottega Louie and we produce custom cakes. Anything you want, we can certainly create it. - Anything. - Tell us a little more about Bottega Louie. What kind of place is Bottega Louie? - Oh, so Bottega Louie was founded in 2007. We have a restaurant and a market.

The restaurant specializes in Italian cuisine, while at the market you can buy pastries, whether macarons, donuts or chocolates. And we produce more than 14,000 macarons a day. - One day? - One day, yes. Macarons are probably our most popular sweet here. (laughs) - We are getting them. And then, we're going to eat the cake. Tell us a little about your process. - So if you want a cake from Bottega Louie, we'll sit down, eat cake, discuss the details, have a coffee, maybe some champagne. And during the consultation you can taste 10 varieties of fillings, in addition to our chocolate and vanilla cakes. -So Steven already did all this. - Yes. - This already happened. - Yes. - You are already best friends. - Yes, we are. - I'm the one who's out of the loop. - We will then move on to baking the cake once the sketch has been approved by the client.

Then we bake cakes and let them cool. During that process, we will be making all the decoration, whether it be sugar flowers, ribbons, bows, lace. Everything is made from an edible medium. Once all the decorative aspects are completed, the cake is filled, frosted and stacked. Then at that point we just put it all together. I firmly believe that your cake has to taste as good as it looks. Our cakes start at $9 per person and can go up depending on how intricate and detailed the design is. So, the final price of your cake turns out to be $1,120. - That's the most expensive meal we've eaten on this show. - Till the date. -And what does the cake symbolize for you? - The cake simply symbolizes life, celebration.

For me, when I think of cake, it makes me smile and I think that's how it should be for everyone else. - This is a, I have never seen a cake like this. It's very satisfying to see. - In case you were wondering where the cake is, the box is the cake. - The box is the cake. (laughs) - Yes, I assumed so. Let's see what's inside, what mysteries it holds. - This is the best part here. - I love how perfectly square everything is. - For it to be worth it. - So, what kind of cake did you choose for us?

This is partially yours... Yes. - Your ideas. - What I told him was to make it fun, exciting. I told him that you're very hard to please, which is... Compared to you, you're very easy to please. - I'm a happy person. Alright? - Alright. Let's get to the cake. - The gift box cake. It's a funfetti, strawberry buttercream and white chocolate cream, with a burst of flavor at the end. - I can't wait to eat everything in this box. We have cake for 80 people and we are going to share a piece. I love that it's not just an object sitting there.

It's like a still life of a scene. - Boop. (classical orchestral music) - Strawberry galore. - It's like a delicious strawberry cake with sprinkles. - Take me back to my childhood. 10 year old Steven would have gone crazy over this cake. Can you imagine 10-year-old Steven? - I'm just imagining a smaller version of you. - Mm, I'm feeling that sugar rush right now. - Yes, I'm also getting that sugar rush right now. - Strawberry has a very fresh strawberry flavor. It's like he's sucking them out of the field. - Let's eat some of the sweets. - Sure. - No, my sweet. - How delicious, it's like a little chocolate lie.

I want you to break it like a pitchfork. - Oh great. Are you going to wish? - Sure. - Alright. What was your wish? - It didn't come true. - It tastes like decoration. - It's fun to eat something in this shape. It is like a dry pasta noodle that is sweet. - Oh. I'm eating. It tastes like paper. - I call the party hat. - Do you want to put it on? Party time. (classical orchestral music) - This is the most fun. I just eat what I want and there are no consequences except the huge sugar rush I'm having. - Disclaimer: There are no consequences for eating too much cake.

This cake is delicious, but it is clearly a cake inspired by you. - Tell me more. - Two types of cream, eight layers, sprinkles there too, another type of sugar balls everywhere. It's like Steven's lucid dream of cakes. (classical orchestral music) Do you like that? It's a good cake, huh? What am I, Canadian? - The last question: Does it taste as good as it looks? I would say better. I would say I don't think I can eat anymore. Alright, let's get out of here. Pshew. - Oh. My heart is ready. Health. Which one was worth more?shame for its price? - Let me break it down.

Bottega Louie, amazing. I had never seen a cake like that in my life. Overall, though, Proof was the most worthwhile for me. It was a perfect cake, just like you used to eat when you were little. - We spent over a thousand dollars on a cake at Bottega. I really loved Bottega – the experience, James. Having said all that, this is the most difficult. The winner of My Worth It goes to Porto. They make thousands of these cakes and each one has the same amazing quality. We have one more task, and now we must deliver it to Tasty headquarters.

So are you ready? (cheerful orchestral music) - Oh, yes. (slow rock music)