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Baking A Wedding Cake With Every Possible Cake Flavor In It

Feb 27, 2020
Hello friends, and welcome to another video. This week, we will bake a

wedding

cake

with all the

possible

flavor

s. Perfect for the bride who wants it all...literally. Now, as some of you may know, in addition to being engaged, fiancée, and fiancée. I'm also a bit of a fan of mixing, having previously mixed many of my makeup products, hundreds of lipsticks, nail polishes and candles. So naturally, given our nuptials this fall, we wanted to see if we could do a Franken experiment with the

wedding

theme. And a few months ago, one of you sent me a tweet that got the hamster wheels in my mind whirring "A Franken Cake," you say?
baking a wedding cake with every possible cake flavor in it
I was intrigued. Now, a question you may have right now is what does it mean to make a

cake

with all the

possible

flavor

s? Well, the expected answer and how we usually make our Franken videos would be that we would mix each dough into a single mixture and then make a single cake, but following the trajectory of our increasingly crazy and noticeably large pseudoscience videos, and also borrowing Some Inspired by the reality TV classic, Cake Boss, we felt we had to bake something a little grander so we decided that for our Franken wedding cake each flavor should have its own layer and thus the idea came about of a giant multi-tiered cake.
baking a wedding cake with every possible cake flavor in it

More Interesting Facts About,

baking a wedding cake with every possible cake flavor in it...

Zila was born. It's time to do some bad culinary science, y'all! Except this time there will be no lipstick on the cake unless we accidentally add some of our ColourPop Franken Lipsticks, which are now back in stock at colourpop.com. We've got our six colors and our full collection kits back right in. It's time to add a little joy to your Christmas season, perfect for anyone who wants a nightmare out of their Christmas. Yes, it's still October in my heart. Not well! Now, as to how we're going to do this, one thing to keep in mind is that we're not big bakers, let alone bakers of cake monstrosities, so we're not going to bet on this making it to our actual wedding, in fact, I bought a backup pie, but we'll do our best to make this bad boy as legit as possible.
baking a wedding cake with every possible cake flavor in it
So we've enlisted our friend and

baking

expert Rosanna Pansino to help consult us on how to make a giant cake, without it. destroying himself and also us. Okay, so we're here at Ro's house. Ro has been informed, you know, like the vibe idea. Can you help me? I hope so? I thought about it a lot in theory. How would this cake be put together? Therefore, it would be structurally sound and you could get a lot of variety. Both things sound good. I think structurally, sound is something that weighs on my mind a little bit. I feel like it could easily end up like what do you call those ladies the goth fairy?
baking a wedding cake with every possible cake flavor in it
Sleeping Beauty's godmothers and her cake falls down. I see I see that happening to me now. Wedding cakes are traditionally made as a tiered structure where each tier gets smaller as you go up for stability. Now one tier is for the cake. The layers are put together and ice is applied to them and that is a level. Conventionally, if each layer is 1 inch tall with frosting between them. Now. How many levels can you make a cake? - That is the question. - Wow, obviously we want to make a cake with as many layers as possible to fit in as many flavors as possible, but there are a couple of things to keep in mind, one is that they only make circle cake pans so large and so small.
Are you going to be literally limited by what the other person can buy? The limitation is the size of our ovens, the ovens in our house are somewhat small. So we are planning to rent industrial ovens for the big guys, but even they have their limits. It looks like our largest pan size will have to be 18 inches wide and our smallest 4. Technically it goes to three inches, but I'd stop. to four inches because a three-inch cake is... A little baby! - It's basically a cupcake - and if the size of the pans increases two inches at a time, we will have eight tiers in total.
Basically, we can have 32 different flavors. Which obviously isn't

every

flavor imaginable, but when it comes to conventional wedding cake flavors, they are a good portion of them. - I brought you a list of different flavors that you can combine. Thank you. Now, in terms of which flavors we will use, we have two main goals: to have a cake that is as diverse as possible in appearance and flavor, and also to choose. Types of cakes that could support top and bottom layers that they unfortunately discard as mousses, souffles, tiramisus or flans. Great cakes, but not very stackable.
To also highlight the different flavors, we will also make the corresponding glazes to place between the layers. Wow, so you will have the real experience of Frank and the cake and once we decorate it like a wedding cake, we will be Trying the tiered cake and discovering a way to try all 32 flavors at once. Do you think that sounds too crazy? It is definitely a daunting task. Okay, but I think after talking to ro at least we have somewhere to start. Alright, after we've ordered an insane amount of cake pans, grabbed all of our ingredients, and prepped a few things, we're ready for our

baking

marathon, so basically today we're all hands on deck, which means I'm going to be mixing and baking Tyler is going to mix and bake, that's you Tyler.
Oh yeah, and then MaiLinh, a member of our team, who has been helping us plan. This project will also involve baking. So we will mix and bake many cakes at the same time. You sound like a frog. - I'm sorry. We recently went to Las Vegas for our bachelor party, so my voice might be soaring, May? - It's good. There you go. - We have rented ovens. We have rented a refrigerator and freezer. We went to Costco and got more eggs than anyone else. It's a production. - We are an unlicensed bakery. - We are super license-free Preheated ovens.
Now, some of the cakes were going to be made from scratch, but due to the large number of cakes we have to make, there is some cake mix and by some I mean a lot. Also, as we go along, we'll add the extra dough into a sort of scrap cup, I guess for lack of a better term, and make a real Franken cupcake with our extra dough. Yes, to put on top of our giant Franken wedding cake and that's how we'll taste all the flavors at once. Very good. Is it time to start with the main cake flavors?
Obviously we will include some of the most basic ones: cake mixes like the chocolates, vanillas and funfettis of the world. Woohoo! Party! and we have decided to use them mainly on the larger layers at the bottom. We have a great - Man overboard - New plan! Bottom layer, plastic taste. Now these bottom layers will need a lot of ingredients. Open the eggs. We need the eggs, bring them here! Luckily, we have this automatic mixer to do some of the heavy lifting on these big bowls of dough. Very good, once

every

thing is incorporated. I'll make it go quickly. - You don't need to go too fast.
I like to do it quickly. And once the doughs are ready, we will take the big ones like these to the garage where our industrial ovens are (OMG, it's hot in here) and pour them into their corresponding containers, which we have previously greased. and wallpapered with parchment. And then we will put them in the oven. -My hands are really sweaty. So in addition to the chocolate and vanilla category, we have other larger layers. I feel like one of Cinderella's mice trying to build her dress. Also, just a box mix, but they're a little more fun with flavors like lemon, strawberry, pumpkin spice, and all the good spices. - Which Spice Girl are you Ty? - I think I'm baby Spice. - Oh yeah - Which one am I? - I don't know.
It depends on what day it is And these, of course, they will also pour into their giant molds - Oh my God, guys, it's Neapolitan ice cream - and they will also put them in the oven until the oven - Alright, be careful, Saffy - To the club for the oven. Wow, which I think Tyler might be afraid of. He seems like the boiler of being alone at home. He has like a face. "WELCOME TO HELL" We also have some fun simple cake mixes in smaller pans, as well as salted caramel angel food cake. Butter yellow.
Cookies and cream. And red velvet. - Well I'm talking about the red velvet cake flavor - Look how red - this is actually I didn't know it was that red - but Tyler is talking about the k-pop group - that's really a red flavor and the cakes more Small ones will generally be cooked in our upstairs ovens that are not rented. These two cakes side by side give you strong McDonald's vibes. It's like the hamburger and like what's left of Ronald McDonald, that makes me not want to eat it. Now our cake mixes are mainly Betty Crocker, but we do have these two British King Arthur Flour mixes.
This is kind of like the Great British Bake Off from hell. - Yes. Mary Barry wants you to bake a giant cake. A Frankencake! - Fools! - and these are like slightly more difficult mixtures or at least different recipes. -Hello, why are you what this is? This is the recipe! Tyler just put in water and then eggs. Put on the mix, Ty! -He says beat the water, eggs and oil, add the cake mix. Stir until smooth. - Well. Very good. I believe you. It looks very... - It's a British box. - They drive on the other side of the road.
Okay it makes sense. - Editor's Note It turns out that this company is actually based in Vermont. But at the time we really thought they were British besides those. We also have a lot of cake flavors that we make by taking simple mixes and then adding additional ingredients. In them like cinnamon. Peanut butter. -That is definitely not enough. -That's not enough?! - No. - Oh, wow - and peppermint extract - Oh, that smells strong. That smells like the women's locker room at a spa. And we're just adding this to taste. Oh that's good. You don't need more mint in that.
Can you taste it? - Give him another hit. - Yes, that's what I was thinking. - Some of these will need food coloring. While others will simply get their color from additional ingredients. Yes, that looks artistic. Maybe people will have matcha for their wedding cake because then you could say we are the perfect matcha. We will also be making cake flavors by replacing the water in the boxed mix recipe with different liquids like orange juice, coconut cream, hot chocolate, and coffee. Oh, that's what I need right now. Just a little snort. - Oh, that was Folgers in the face - Plus lime juice and champagne. - Are you going to shoot that here? - Totally revealing, I'm not very good at this. - Oh! - Wow, that was actually quite explosive! - That was good! - I'm glad everyone pointed me in the right direction.
And we're hoping for these more unique flavors like pink champagne and matcha. Cosmo and Wanda don't be crafty! - will give us a big visual impact in the cross section and then our last layers will be made from scratch, like caramel almonds and hazelnuts. Pineapple. And Bananas Foster Well, so many hours, boxes and ingredients later. We have mixed 32 separate doughs and put them all in the oven. This is taking the total number of baked pies from about four to about 36. Now the pies have also been coming out of the ovens. We're not just going to leave them there. - Well. - You have it low.
You got it - Booyah! - and the ones coming out of our industrial ovens look quite promising. Oh, and then once they've cooled down enough. We're putting them in the refrigerator. I feel like there's probably someone outside inspecting our house right now and they're like, you know, you understand they have a lot of pies. Now the oven above is a bit of a different story. . - Oh my God. Oh my God, oh my God. It's crazy around here. Oh Lord. It's getting crazy around here - In general? I don't think it's a great oven. - This is real.
This is real This is a real problem But specifically the butter yellow and mint duo tried to bring the house down Well, it smells fresh like mint - It does - something in the butter yellow caused it - It overflowed into the mint causing then the mint to stop overflowing in the oven - the Ring of Fire Now they are baked and the house is still standing, but those on our list Why are you the way you are, cake? So now that all of our cakes are baked, we can move on to our Slop mug. Which we've been adding our extra dough to all day. - It looks like Rachel Green's truffle - The trifle? - Yes, cream of biscuits and then sautéed meat with peas and onions - Another round of biscuits - and in fact we filled three buckets while we were baking. -Oh, it looks strange. -Oh yeah - Looks like bacon - A little meaty - To use in our Franken Cupcake Batter. - Oh!
That was pretty grim. I am not going to lie. Oh, that looks very appetizing actually. Alright, let's mix these biatches. So it actually doesn't look as...unappetizing as I thought. No. I feel like most of our cakes were brown. But thatRed velvet cake really asserted its dominance and turned it red. It smells a little like mint. You dosed it with that mint, Saf. - Yes, I mean I smell mint and I like it... Oddly enough, maybe banana... and then once we've put it all in the cupcake pan. We will take it to the oven. I hope it's the last thing that goes in the oven.
I hope it's the last thing I put in an oven. I'm like that baby. You know, the baby I'm talking about. So it's about 30 minutes later and our cupcakes are ready. They look amazing, it almost looks like a Venus flytrap with a tongue or a bit like a demagorgon. But we'll deal with these guys later for now. They are stored in the refrigerator, but to finish. Our night we have to level all the cakes we bake and cool so that they are exactly one inch tall and also flat. And our plan is to use both cake levelers, which are these kind of cheese wire type situations - Yeah, as well as knives for cakes that are too crumbly or too big for the levelers.
And after we level them out, we'll take the cakes out of their pans and then wrap them, label them, and put them in the freezer so they'll be easier to handle when we're building, which we'll do tomorrow. Alright, here we are on our cake building day. So we'll start by building each tier individually using our corresponding frosting flavors between each layer, which we've previously prepared by mixing the appropriate ingredients into a vanilla or chocolate buttercream base. . And in addition to putting our frosting in piping bags, we'll also use this fancy dancing cake turntable. So I can squeeze that bag and the cake will move under me.
Alright, let's do this. So I'm going to start with these 6 inch layers and the one that's going to be on the bottom is chocolate orange. Rosanna had recommended that we put cake boards at the bottom of all of our tiers for added stability. I'm going to add some vanilla frosting to the bottom of the cake and then just stick it on there. Just like Vanilla Ice, he was a glue for the music industry in the '90s. - What? WHO? -Will vanilla frosting work as glue for this? - And after that, I'm going to put the orange frosting on top of our chocolate orange cake. - Oh, Ty's coming out - and we want the frosting to be pretty thick and uniform - oh, - I'm figuring it out. -Then he can support the layers above.
This actually looks pretty decent. And then we start stacking our layers. Alright, next is the banana. The only dynamic to keep in mind is that with a four-layer tier, there are only three internal locations for the frosting, so one of the layers will fly off on its own, like our banana cake, which will have chocolate cappuccino. frosting on top to accompany the chocolate and cappuccino cake. I'm already interested in this flavor combination. Yes, and then we have matcha cake and frosting to complete the level. So when we specified the cake, we tried to like a kind of spread out the flavors and colors for maximum visual and flavor diversity.
Surprise I guess I would say and I think this level will definitely hit a lot of different taste buds - it's like coffee and fruit in the morning. - Yes, actually, that's right. So we'll see if that strategy backfires when we try it. But for now, let's move on to the 8-inch cake, which is something of a spicy, almost Valentine's Day level. because we have chocolate cinnamon - Unleash the power! - Red velvet, devil's food and pink champagne. - Boo-ya - Rock and roll man. Cake, frosting and rock and roll. Those are my three vices, man.
Alright. So that's the 8 inch level down, now we're going for ten. Now for this level, we have salted caramel, our yellow satanic butter cake, our British but not British eggnog, and a little coconut on top. I feel like this looks like a fish fillet or a crispy chicken sandwich. - Yes - Besides that, we don't really have much in terms of theme for this level. But it looks and sounds - Quite tasty - Looks like the kind of pie you want to bring to a nice seafood dinner. - You don't even like seafood - I want to date this cake because I'm trying to say - That's so rude.
This is our wedding cake. Very good, what is this? Who I am? What's going on? This is the ten inch level, this is the 10 inch level now. We are at level 12. So this level is like a combination of flavors that you can find in a tropical climate because you have coffee beans with mocha cak. . - Oh shit. Yes I'm fine. And that one is thick. - It is thick. Mr. Grinch. Cocoa Beans with Hot Chocolate Cake We're trying to minimize the stabbing in this video. Minimize stabbing and maximize flavor. Followed by a layer of lime and then like a mint mojito on top.
It looks like a lot of toothpaste, but I feel like it might taste good because it smells amazing. Alright, high five. I tricked him into getting into that one. So now we're at our 14 inch level and we're starting with spices. This level is like the Professor Utonium section of The Powerpuff Girls, mainly because there are so many spices. Continuing with Sugar Spice all good. These are the three ingredients to create the perfect girl. We're just missing a little Chemical X. But we have a little vanilla and a little German chocolate to make up for it. How is German chocolate cake different from other chocolate cakes? - It has an umlaut. -Ah, it's chook-let's cook.
Now. I'm not going to pretend I've been killing it with plumbing in general. I'm just not very good at this and I'm exposed, but I think my forearms are getting a little tired. So Tyler has been helping me. with that. - Your hands are crazy right now - High five. I know I got you on that before, but you're not going to get me on that now - We've also gotten into the territory with these cakes. We're just moving them, it's a two person job - The paper is slippery - Okay, watch out for the icing bucket. - Be careful with clothes.
Next we have the 16-inch layers, which I consider flavors you could inject into a donut. With some richer notes like caramel and Nutella and then some fruity notes like lemon glaze, which I guess we've let too much show through. Oh Lord. Keep going. Keep going. Wow, this is a runaway lemon. What the fuck is banana time? It's lemon time. Wow, and we also have lemon cake and strawberry frosting, which isn't as crazy as strawberry lemon cake. She got run over by a giant cake! But with that saved - It's time for the bigger boy, the 18 inch one - Swipe, slide, slide, slide - You sound like Ross - Pivot!
Pivot! Now this tier has a peanut butter cake on the bottom that has started to crumble a little bit so we're going to be very careful and adhere it to the cake board, it will crack and then hopefully if we just keep going forward. as if nothing had happened. We will all be fine. A peanut butter frosting that Tyler is going to squeeze because he's getting pretty good at it; It's like getting into a headspace with this. - Are you entering a zone? - Yes. - Is it Automatic Zone? - Yes And then chocolate, carrot cake, funfetti frosting and cake on top.
It worked? - Uh, it's on - and I'm going to say that the thing about this level is that everyone is just giant. - Up to the top - Up to the top - Will it fit? Will it fit? Yes Yes Yes yes Yes. Yeah! - My hands got buttery Yes! So with all of our other levels built and saved, we'll make it to the top for the four inches. OMG, it's so cute. -Yes, it's a baby shark. At this level, we have cookies and cream, pineapple cake, and frosting. Hazelnut cake, almonds and then cherry glaze.
It's supposed to match our angel food cake layer. We saved it for the top because it's very delicate and weak, so we'll see what happened - Don't breathe on it - Well, sorry - Now that all our levels are built, it's time to freeze the outside of each one individually before stacking them one on top of the other and Basically what we're doing is first applying a crumb coat of our frosting, which is like an initial thin layer, then putting them back in the freezer before adding as a final outer layer of frosting, we have enough vanilla frosting in life.
We have like buckets worth of paint... So I hope that's enough... I don't know how much it is... £35?! - and I think I've been finding out. - Well. Does it seem crazy or does it seem clever? - It has a somewhat rustic appearance. - It's like the atmosphere of a wedding, right? Like barn atmosphere. This is the stucco facade that no one wants among house hunters. They want crown molding though. And then once they're done, they go in the refrigerator to put them away. The only one that seems to present a problem is the Small Cake because I'm afraid that if I use my large metal scraper it will fall off.
So I've been using a piping bag, but unfortunately the frosting is falling off. Who knew it would be the four inch one? That would be my downfall. So my new plan is to just do it with my hands. What would happen if I built her a frosting fortress and then crushed her inside? - We will call it the fortress of solitude. - Yes, I'm going to pat the cake with the frosting. Alright guys, it's time for a rebrand. We no longer sell lipsticks. We sell hand massaged frosting. That's my new merchandising item. And once the frosting is on, we can try to shape it by removing the excess.
Okay, that's not bad, and then use the metal tools to make it look artistic. It looks like a bandage. head. - I was going to say looking at the Invisible Man - Well, with that, we finished building and glazing all of our levels. Then the only thing left to do is put them all on top of each other and build our final cake, which we will do tomorrow because we spent all day doing this, so Good night again and see you in the morning, which is now. Now, how we stack the levels is actually pretty important because, as Ro lets us know, it doesn't matter how good it is.
We've baked what we've made, if we don't have the right support the cake may not survive. Now for the structure, let's talk about structure. As we mentioned, we have a cake board at the bottom of each tier that sneakily has a small circular cutout. in the center So what we're going to do is use a Big Mama peg or a large stick (this is probably the most dangerous part) and essentially thread all the layers into it. We'll also use complementary smaller pegs on each individual tier - we'll measure it up to the cut height of our tiers. - Oh! - I mean business - and then you glue them together - and the reason you do that is because when you stack the other layer on top, the pegs will hold up the cake board so your cakes don't crush each other.
Yes They don't end up like stacking cakes and what we found on the internet is that you should use the diameter of the cake divided by 2 numbers of dowels on each respective tier. I have like a big chunk of frosting right here. How did I get there? - I don't even know it's so early in the day. And now we do this seven more times. - Oh!!! It's a minty surprise. It seems like it should get easier as you go because the cakes get smaller. Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, but handling it like a cake tower is kind of scary, especially when the top layer just won't cooperate. - It doesn't weigh enough.
So gravity is not like doing that much work right now. Oh no, this is your final boss, Saf. I'm like literally screwing the top off. I should have known it would come to this. Okay, I think that's it. He looks like a man He looks like the Michelin Man but a cone and together. It stands at an impressive 47 inches tall, meaning the frosting accounts for a total of 15 inches of height. In fact, that might be the most impressive part. - It looks like the Burj Khalifa. I mean, it's basically the Burj Khalifa of cakes. - So it's the Burj -lifa cake.
Yeah, I nailed it in the corner. - It's not terrible. It's not the worst, we still have our cupcake that needs to go on top and also some decorations we bought, but it's pretty close to its final form. Update: The top three cakes lean quite a bit to the left. So, um, it lives up to your leaning sleeping beauty cake inspiration, we're going to try to make a little wedge out of a cake board and place it here because it's this layer that's like leaning them all over and that is actually doing something. Put a flower there. .
Yes, while stacking them we tried to place the cakes as evenly as possible, but they still want to lean. - Alright. It is this way now. -What if we fit right here? - Just in front? - Yeah, it's like we're feeding a monster - It seems like the shims are helping, but I still think we'd better add our finishing touches quickly - Ty, you're filming all the time in case it falls, we need all the cameras on - So we're going to stick our Franken cupcake on top, as well as a little personalized cat and bat cake topper. - He's resting - Safiya looks pretty good. -We also looted a local Joann's.
So we have some spooky ribbons and flower buttons we can stick on there too. Oh yeah. Oh Lord. It's very cute and with our additional decorations, it gives off a sweet but macabre vibe, which I really like. Even with our wedges continuing to lean in this general direction right now. I think with all these spooky decorations it's like Tim Burton. It hovers above the ground. We are now getting close to trying our Franken Cake and have been coordinating with Rosanna so that she can come from her and we can reveal our Creation to her and she can try it with us.
However, we're all pretty terrified that this cake will fall before she gets there. So I'll hold it just to be safe. I'm literally babysitting this cake right now - 11 minutes - says Ro - I think this cake has turned us into its bitch. - Well guys, Rosanna is here. - Hello Ro - Welcome to our clean house. - Oh my God. I'm very excited - Also nervous - Rosanna, I'm nervous. I'm holding this cake for dear life. -We have done everything we had to do with this. So it's time to see what she thinks as our baking guru.
This is our extreme house renovation. We're... moving that bus. This is amazing, I look at the cake plates and this is: Are you holding it together? - At this point, yes. My hand cramps a lot, but it's here and you're here, so I'm happy. But I think to really cut it. We'll have to take it apart. - Yes, yes, we are a few minutes away from the disaster. Now, people do this with regular tiered cakes. Since you have to take it apart to eat it. So I think it's best for us to deconstruct it now. Look at all the support.
Very friendly, we did the best we could. If they didn't provide support, they wouldn't even do it. I made it this far - And once the cake is completely disassembled safely, we can cut a few slices and taste them - You have to use some muscle to cut these bad boys - I'm shaking, I'm literally shaking - Her hand is shaking. Yeah, don't scare me like that! - But the cross sections of the cuts are coming out looking pretty spectacular dot com - Yes! beautiful - That looks great - Except for the poor angel food cake, which appears to have been squashed, I think the angel food may have absorbed the frosting.
So, with all our slices cut, it's time to taste test. Try the rainbow if you want. Now, Ro doesn't actually know what's in any of these cakes. No. So I'm interested to see what you think. The layers know. So we'll try all of our levels before trying our franken cake. - Look at this. Starting with our hearty traditional 18-inch tier. - Oh Lord. That is incredible. It's really good - That's so good, what the hell?! - Is very good. - What do you taste? - I can see this is like a funfetti. - Don't look - Do you get any taste? - For me the aftertaste is chocolate - I taste the peanut butter, only the carrot - Really - It was peanut butter.
That's a peanut butter pie on the bottom - that's why it's so messy because I put too much peanut butter in there - Regardless of whether this one tastes more like - - Chocolate or peanut butter - It's pretty good and Tyler agrees. - That is awesome. You went peanut butter ham and overall many of the sections of the Franken pie really taste great, particularly the 14 inch spice and whole nice teardrop is a real winner. - My God. Those are amazing. - That's so good. - It's like a cocktail of Christmas delights. - Oh, it just tastes like Christmas - It's like you just shot a gingerbread house. - Oh, yes - And despite all the headaches.
It has caused me that the four inch level is also quite nice. - That was pretty good. -The flavors don't have the same level of 100% potency, but what you can taste, it tastes pretty good. I think what I tried was the cookies and cream and cherry frosting. Now, as for the rest of the levels. - There are a couple that are not bad but in terms of flavor they are a little uneven like our 16-inch teardrop of puff pastry filling. - Wow - Strawberries! Oh lemon, or is it lemon? It's not strawberry. No, it's strawberry. Lemon? - I agree with Ro Whoa, strawberry, then lemon, then nothing.
The appearance level of the 10-inch chicken sandwich is also a little questionable. - Oh God, what is that? - It's okay, it's not terrible - It's weird - The main flavor ends up being the caramel cake and eggnog frosting. Candy, lots of candy. Eggnog! - She's right. -Ro has had a moment of lucidity. - She's right. - That?? - Yes Yes Yes. Yes, star baker What star baker? The other level that is confusing is the six-inch fruit coffee and matcha in the morning cake. Actually, I'm liking it. I actually like the combo. I think it started out pretty good, then it got kind of bad, and now it's okay.
But I'm not sure Ro likes it. - I was like - Orange Oh, what's going on? - But since Tyler is on my side - The matcha isn't bad. In fact, I'd say it's my favorite part. I think we'll vote Ro two to one and put him in the middle category instead of moving him down to our third. category the cacophonous flavor combinations - Unfortunately, our flavors found in a tropical climate level ended up being a little strange - that one - Tastes the most like mashup cake of all of them so far - Okay - You broke Ro - Not now I think it tastes to orange juice and toothpaste, but you may have a high tolerance to mint.
I don't hate him as much as Ro. - I hate it. - Because Tyler hates him too. Maybe that's why I liked it - Now this cake is not alone in this category - Saf is out of order at the moment - Like the lusty 8 inch level is also not great. -Cinnamon is the main cause of Ro's ruin - The aftertaste is so - Cinnamon and so similar, huh? But underrated, I think the champagne flavor is what takes you to Funkytown, so the overall flavor is like a spicy jello shot. - I'm going to call this cake the choker.
But I hope the Frankencake can eliminate that. Now Ro doesn't actually know what a Franken flavor is. So let's see if he can give us an unbiased sample. What does this taste like? Okay, Saf, do you want to tell Ro? - It is impossible to guess - What it really is is that all these masses are mixed. - Be quiet. - Yes - Yes, it's the Franken cupcake - Oh my god, it actually didn't taste bad - After trying it myself I think Ro is right. Definitely not bad. It tasted like vanilla, cinnamon and lemon to me.
But a little deeper, not too sweet. And Tyler is actually a big fan. Some matcha. There is a depth to the flavor. - I think it's matcha. Why do I say that like I know what I'm talking about? - Yes, Ro and I know, he knows - Just as a final test. We also crush pieces of our cake into a single scoop or Franken bite. , which Tyler tried and seemed to like. I'm feeling nutmeg. Mint nutmeg - Maybe a little lemon. - There you have it. It tastes like something and a hint of lemon. So, with a clear sugar crash incoming, that's our Franken wedding cake.
I guess this video won't end up being short, but it won't reflect exactly how anyway. It really took many hours to make this cake. I think all of this probably took about 72 hours of waking hours of breaking eggs and mixing by hand. Frosting and moving things in and out of industrial freezers. Did anyone see that? - But in the end, I think we got a great cake. I'm not sure this will make a cameo at our wedding. Mainly because we have been hands-on. I can't promise you that I haven't touched every part of this cake. So it probably wouldn't be kosher to give it to our guests.
But now we have the frozen Franken cake and, frankly, the ingredients. for years So there will be many sugar drops in the future for us and our hardworking team at the hands of our creation. Once again, huge. Thanks to Ro, our baking sensei, without whom this Franken cake would have turned into a Russian doll, and also a huge thank you to Tyler for agreeing to take out all of our cake-smashing impulses now and not on our wedding day. Very good, we. We won't do that again - right? - Thank you all so much for watching, if you like the video make sure to hit the like button and if you want to see more videos like this make sure to hit the subscribe button.
A big thank you to Rachel for watching. Thanks for watching Rachel. See you next time.

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