- so hear me out. we've had steak, we've had pasta, hot dog. what better way to end this season than to finish it off with cake. - what is this jacket?
crash diet sticks, is it cutoff trench coat? - so cake or not? what's going on? - how many jackets do you own? - for our season finale,the food above all food.
- or that you eat atthe end of others foods. - and that is cake.- mints. - what? - mints. no, it's cake. - we are going to eatthree cakes in three days at three drasticallydifferent price points to find out which one is the most worth it
at its given price point. i love cake. cake represents celebration,it represents happiness. it's a symbol of joy and coming together. - i'm not crazy about cake, honestly. i think most cake, it's justtoo sweet, it's one note. i'm not saying cake is bad. i wanna have somehonestly good cake today. can i have that?
- for you? we'll do that for you. - wonder which one of these is going to take the cake. - hey-oh. that was pretty good. (slow indie music) - my name is bettyporto, one of the owners of porto's bakery and cafe. my sister,
- margarita. - and we work together. porto's was started by my mother. we came from cuba as immigrants. started making cakes athome and selling them to the neighbors forwhatever they could give her. people would bring otherpeople, telling each other there's a lady on silver lake and sunset that makes incredible cakesand the rest is just hard work.
- and how many cakes areyou doing these days? - oh my god, we do hundreds. you know, we have maybe 15 or 16 cakes that we make on a regular basis everyday. - [andrew] just kinds of cakes. - [betty] yes, and the onesthat we're gonna be showcasing, which is the milk n' berry. - so yeah, tell us about the recipe. - it's a tres leches, so wetake the tres leches sponge,
which is a sponge that'ssoaked in a milk syrup, and then we filled it withwhipped cream and fresh berries. we tried all kinds of different fillings, and this was the one thateverybody liked the most. and ever since we put it out, it's only been growing and growing. it's our number one best-seller. - [margarita] i think because they have the sweetness of the tres lecheswhich is the condensed milk
but then the tart berriesthat we ended up using kinda cut it down so - [betty] there's a balance. - [margarita] yeah. - when i first about porto's, i asked somebody where i should go to eat. they told me about the potato balls? - yes. - [steven] and the cheese rolls.
- [betty] yes. - i know we're not eating those today, - well, why not? we couldfeed you all day long. - we're gonna get those to-go. - okay. (laughter) - we have now been presented with the famous milk 'n berries cake. it is a tres leches cake - stuffed with berries.
- it's a beautiful thing. i think first, we take a sip of the - porto's cortadito. - two shots of espresso withcondensed milk and milk in it. and this heart represents thelove that i have for adam. cheers. (upbeat acoustic music) - oh i love the condensed milk in there. if you don't like thebitter taste of coffee,
this is perfect for you. - it still has a nicebalance of bitterness though. - it's there. - this will teach you howto like coffee, i think. this cake, i can already telli'm gonna like this cake. - [steven] off the bat, - i mean it's very pretty. it's pretty but it's likestill very natural, you know? my big complain is whencakes are like neon yellow.
- [steven and andrew] oh. (laughter) - this looks like it wantsto be in my mouth right now. - so the underside that wason the plate is just so moist. moist is a word we're gonna besaying a lot in this episode. it's the best use of a not great word. - cheers. - boop. - boop boop. - [andrew] this cake is very good.
- look how it stays in your fork. - tres leches cake, it'sall about being saturated with that syrup, dense with moisture. the creaminess that the sponge becomes is different than thecreaminess of the whipped cream. and then you bite into a berry, and that's actually the hardest texture, but then it explodes withmore moisture in your mouth. they should rename it three moistures.
- my favorite part of this cake, how it feels like i'm drinking the most satisfying glass of milk. you would think that a cakemilk doesn't taste good, you'd be wrong. (andrew sighing) - i mean, the bar has been set very high. let's get out of here. it's pretty good cake, right?
guys, they gave us sandwiches. mm. - tres leches milk 'n berries cake, $27. - it's a cake you cantake home to your mother. - my mother will accept any cake. she loves me like that. ooh, they also got us some potato balls. - cake fact. (symbol crash) - we did it.
one cake, any old cake. - hit me with a moist cake fact. - did you know that german chocolate cake was not invented by the germans. - who's it invented by? - an englishman with the last name german. - that's just confusing. - you invent a cake,what would you name it? ilnyckyj cake?
- i could name it il-nasty. alright, so see you tomorrow? - you guys want another ball? - yes please. - just pop it in. shove it in there. (chuckle) where are we going tomorrow? - proof bakery.
(laughter) (upbeat jazz music)) - my name's darby aldaco. i am the pastry chef here at proof bakery, and today we're gonna serveyou an espresso chocolate cake. - so walk us through thatprocess, building that cake. - first off, we makethe devil's food cake. they're trimmed, brokendown into three layers. first layer, soak.
it's basically a littleespresso sugar water. cremeux, which is a creamy pudding. we cook ours a littlebit further than normal. we take it almost to the breaking point, so it's really thickbecause we actually use it as an icing as well, soit's gotta be really thick. next is the espresso buttercream. and then just build again,repeat the whole process. and then we crumb coat it,
which basically protects the whole cake, so when you ice it, noneof the crumbs fall out. and then glaze them right beforethey go out into the store. we save all the scraps that wecut off the cakes, actually. those get baked, driedout, and we grind those for the crumbs that goon the side of the cake. pretty much our biggest sellerhere, besides our croissants. its not overly sweet,it's not overly powerful. the espresso, it's just balance.
and we serve it at room temp. otherwise, the flavorsget muddled in the cold. i think you need to have all the flavors kinda brighten up whenthey're room temperature. - [andrew] do you have a favorite cake? - [darby] i mean this espressocake, i eat for my birthday. - [andrew] yeah, that's a good measure. - [darby] yeah. - [andrew] whatever cakeyou eat for your birthday.
- [darby] chocolate cake,i mean you can't go wrong. - [andrew] yeah, you can't go wrong. - let's start with our cappuccinos. - cappuccino? - cup-uccino. - cappuccino. - ah, delightful. - powerful. - you would become veryeasily addicted to drugs.
this whole thing is sosatisfying to look at. i also really like when sheused the blow torch knife, it left this littleridge of melted chocolate at the seem of every slice. - it's a perfect cut.- i find that very satisfying. - [steven] oh yeah. - are you left handed? - yes, that's why i sit on the left side. - cake boop.
- [steven and andrew] boop. (jazz orchestral music) - here we go. - ho. - yum. - did you just try that with me? outstanding, incredible. what word am i looking for right now? - maybe the best cake i've ever had
in my life. - it's room temperature cake. that's the difference, i think. - it's room temperature,it's alive in my mouth. - it's not two sweet,but it's perfectly sweet. it doesn't fall apart,it's not too crumby. everything is like in perfect order. - has structural integrity. - whoa whoa whoa.
- that means the textures are balanced. i can do this, i can makemy points with the cake. - okay. - it's a tight cake, you know? that's what i like. not to much going on, but everything that is going on's going on good. i'm gonna say it, this cake wins. - you haven't even seen our last cake yet.
- it's just gonna have truffles on it. - adam, you're turn. - give me those croissants. - oh, what the i'm driving. - respect the croissant. - ah. - look at those flaky layers though. look at that, yeah.
- so what do you think about proof? - i mean the proof is inthe cremeux, you know? - did the cremeux turnyou into a cremeux-geon? - that was pretty good. baby cakes should be saying "i wanna be like thatcake when i grow up." - cake fact three. - cake fact: did you knowthat fdr's favorite cake was fruitcake, also my favorite.
- my favorite cake is carrot cake. - did you know bill clinton'sfavorite cake is carrot cake. cake is delightful. isaw you smile at proof. - yeah, i was having a good time. - three cakes, three days. to the last spot, bottega louie. - two cakes down, one to go. guys, i had cake for breakfast. i'm not doing too hot.
(classical piano music) - i'm james rosselle. i'm the cake designerhere at bottega louie, and we produce custom cakes. anything you want, wecan certainly create. - anything. - tell us a little moreabout bottega louie. what kind of place is bottega louie? - ah, so bottega louiewas founded in 2007.
we have a restaurant and marketplace. the restaurant specializesin italian-fare type cuisine, while the marketplaceis where you can come in get some pastries, whether its macarons,beignets, chocolates. and we produce over 14,000 macarons a day. - a day? - a day, yes. macarons are probably ourmost popular sweet item here.
(chuckles) - we're getting those. and so, we're gonna be eating the cake. tell us a little bit about your process. - so if you want a cakefrom bottega louie, we will sit down, eatcake, discuss details, have some coffee, maybe some champagne. and during the consultation, you get to taste 10 varieties of fillings,
along with our chocolateand vanilla cakes. - so steven's already done all this. - this already happened. - you guys are already best friends. - yes, we are. - i'm the one out of the loop. - so then we'll go into baking the cake once the sketch has beenapproved by the client. so we bake cakes, allow them to cool.
during that process, we'llbe making all the decor, whether it's sugar flowers,ribbons, bows, lace. everything is done outof an edible medium. once all of the decorativeaspects are completed, the cake is filled and iced and stacked. then at that point, wejust put it all together. your cake, i firmly believe, has to taste as good as it looked. so our cakes start at $9 per person,
and they can go up depending on how intricate and detailed the design is. so the final price tag for yourcake turns out to be $1,120. - [steven] that is the most expensive food we've eaten on this show. - [james] to date. - [steven] and what doescake symbolize for you? - [james] cake justsymbolizes life, celebration. for me, when i think about cake,it puts a smile on my face,
and i think that's how itshould be for everyone else. - this is a, i've neverseen a cake like this. it is very satisfying to look at. - in case you werewondering where the cake is, the box is the cake. - [james] the box is the cake. - yeah, i guessed that. let's see what's inside,what mysteries it holds. - [james] this is thebest part right here.
- [andrew] i love howperfectly square everything is. - to worth it. - so what kind of cakedid you select for us? this is partially your - your ideas. - what i told him wasmake it fun, exciting. i told him that you are veryhard to please, which is - relative to you, youare very easy to please. - i'm a happy person. is that okay?
- it's fine. let's get to the cake. - [steven] the gift box cake. it's a funfetti, strawberry buttercream and white chocolate buttercream, with a flavor explosion in the end. - i can't wait to eateverything on this box. we've got 80 people worth ofcake and we're sharing a slice. i love that it's not justan object sitting there.
it's like a still life from a scene. (classical orchestral music) - [steven] strawberry galore. - it is like a delicious strawberry shortcake with sprinkles. - take me back to my childhood. 10-year-old steven would'vewent ham on this cake. can you imagine 10-year-old steven though? - i'm just imagining asmaller version of you.
- mm, i'm getting thatsugar rush right now. - yeah, i'm getting thatsugar rush right now too. - the strawberry's a veryfresh strawberry flavor. it's like i'm sucking themright out of the field. - let's eat some of the candies. - sure. - no, my candy. - yummy, it's like alittle chocolate whopper. i want you to break itoff like a wishbone.
- oh cool. you gonna wish? - alright. what was your wish? - didn't come true. - [steven] tastes like decoration. - it's fun to eat somethingthat's shaped like this. it's like a dried pastanoodle that's sweet. - [steven] whoa. i'm eating - [andrew] it tastes like paper.
- i call the party hat. - do you wanna wear it? party time. - this is the most fun. just eating whatever i want to eat, and having no consequences, except for the massivesugar rush i'm having. - disclaimer: thereare not no consequences to eating a lot of cake.
this cake is delicious, but it is very clearlya cake inspired by you. - tell me more. - two kinds of cream, eight layers, sprinkles in there as well, other kind of sugar bobbles everywhere. it's like the lucid dream steven cakes. you like that? it's good cake, eh?
what am i, canadian? - the final question: doesit taste as good as it look? i would say better. i would say, i think i'min-cake-able of eating any more. alright, let's get outta here. pshew. - ooh. my heart is ready. which one was the mostworth it at its price?
- let me break it down. bottega louie, amazing. i've never seen a cakelike that in my life. overall though, proof wasthe most worth it for me. it was a perfect cake in the way that you've actually had cakewhen you were a little kid. - we spent over a thousanddollars on a cake at bottega. i truly loved bottega:the experience, james. all that being said,this is the hardest one.
my worth it winner goes to porto's. they bust out thousands of those cakes and each one is the same amazing quality. we have one more task, and now we must deliver thisto the tasty headquarters. so are you guys ready? (cheerful orchestral music) - [man] oh yes. (slow rock music)
0 komentar