Claire Teaches You Cake Filling (Lesson 2) | Baking School | Bon Appétit

Claire Saffitz teaches us the ins and outs of the sweet stuff spread between cake layers, with tropical twists, creamy caramels, and of course, chocolate. Lot and lots of chocolate. As far as cakes go, it’s what’s on the inside that counts! (Well, that and the frosting.) Bon Appétit's Baking School is in session!




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Claire Teaches You Cake Filling (Lesson 2) | Baking School | Bon Appétit

[supahloli]

2:05- Tools You’ll Need
3:15- Chocolate Ganache
5:05- Ganache Recap
5:22- Toasted Coconut Caramel
7:31- What would? Runny filling
9:07- Caramel Recap
9:29 -Vanilla Pineapple Compote
12:37- Compote Recap
13:00- Soaks Intro
14:36- Birthday Cake Vanilla Milk Soak
15:25- Coconut Cake Milk Soak
16:25- Soak Application
17:20- What Would? Oversoak
Here is every single section ( I think) So you can come back and skip around

[NightKrowe]

I love how right after she clarifies why you don't want runny caramel sauce, she says it might look good on a naked cake. Way to encourage creativity Claire!!

[ineedthistodosomethi]

BA could you please add time stamps in the description, it would go a long way to making this more usable as a tutorial rather than just watching it out of love for Claire

[agustinamiranda]

In Argentina we, most likely, use syrup( just water and sugar, maybe a little alcohol, o vainilla, cooked up) to soak the cake, but the rule is, "if your cake is cool, use the syrup warm, and if your cake is warm, use your syrup cold" not both at the same temperature, because, if both things are warm, you're gonna have a desintegrated cake, and if your put both things cold (the soak/syrup and the cake) the cake will absorb the littlest amount, and againg, it will taste like a dry cake (even with the filling)

PS: i love all the staff at Bon appetit ❤️

[sarahpavis]

"How is a hand mixer not a blender?" A blender is like turbo knives & a mixer is like turbo spoons

[sophiarose]

I love these and they're super helpful, but could you please put the ingredient quantities somewhere? As a new baker, I don't really have a sense for how much of everything should be used.

[sirieriksson]

The amount of cakes they have had to bake for these videos... Damn. Great job BA! (Maybeee work on the audio please)

[marcosjaramillo]

As much as I Love Brad and Vince, Molly, and Carla... Claire is why I've subscribed

[rivermuscadine]

Whoever thought to split this up into a five episode series is genius, talk about suspense and keeping the viewers. The coconut one sounds unbelievable, can’t wait to make it.

[findingfionnagan]

i love these videos, but the mastering was TERRIBLE in this one. i couldn't hear claire over the music some times, but then she'd be almost too loud in the non-kitchen scenes.

[paulinaleal]

I don't even have an oven, but you bet I'll watch anything with Claire in it.

[estefaniaflores]

Speaking of soaks. How about tres leches cake?

[richardwillis]

Great class! I have watched so many online classes and read so many recipes and I have rarely seen soaks discussed. Then you wonder why your cake is dry tasting! The best!!! Thank you!

[micaelaroyo]

yesss Brad is here!!! his friendship with Claire ismy lifeee <33

[GiovannaSacche]

About soaks, here in Brazil there is a kind of cake, extremely soaked with condesed milk and coconut milk and it's served in square pieces, wraped in aluminium foil, and cold.
It's super delicious.

[VGJunky]

I started watching BA a day or two ago and Claire's def my favorite! The Gourmet Makes series is top tier

[yeehawrounduptheseherefurr]

claire's hair is glorious as always
also, amiel is wearing something normal, is he ok?

[its_not_yash]

Claire's laugh is so infectious ❤️

[lilanassar]

I wish the amounts for each ingredient were included so you could actually follow the recipe.

[Leandrasjones]

I love that you are showing your errors it makes the process that much more real and gives persons the confidence to try and learn what things can go wrong and how to correct them.