How I Made Vinny's Wedding Cake (Behind The Scenes) | Claire Saffitz

I'm calling back bear Vinnie I have Cal here's Mom and's Dad oh my gosh wonderful do you have time for a a conference call about the cake a conference call about the cake I just mean I just mean everyone here who's on the phone together always so I just want to let you know so far it's going great I just had some question questions about logistics one shayon I just wanted to remind that the only thing that I need from you for the weekend is is the stam mixer yes yours we get in Thursday evening we are coming Delta no we're oh we are flying Delta nice um no wait a minute that's not right I'm looking at a different oh wait a minute sorry we're flying Je blue sorry do you guys have a final head count not that it matters but just for my own I want to say about 160 okay well the cake is getting cut into 158 portions that's perfectly fine okay some people might not have cake that's okay some people don't eat cake okay got it our friend Vinnie is getting married in less than one week it's getting married in 6 days and I'm making the wedding cake so this has been a process of deciding the cake flavors and planning the logistics because he's not getting married in New York he's getting married outside of Austin Texas [Music] and I've used a lot of eggs so far a lot of eggs a lot of butter a lot of sugar a lot of [Music] flour I started the planning process to think of like okay how much cake do I need to make and the plan is to do a few different individual display cakes which will be like a teramis su inspired sponge cake with filling and a mascar Pon frosting and then a confetti sheet cake for slicing so I started with like planning out portions and sizes so I just sort of know like the scale of what I'm doing so I have each cake with the number of portions that I'm cutting I'm going to cut the cake at the wedding so I know what to make and then I have a list this is like logistic of what am I doing at home what am I doing when I get there so that's sort of the the plan and then here I have like all the math of how much cake am I doing what is how much am I filling each pan how many batches um how you know how how many layers of each cake and then I have my recipes as I said I already did the sponge cake and now I'm in the final baking phase which is just doing my three layers of confetti cake 3/4 of a teaspoon of baking soda this is one of those moments where I really do not want to screw up soda versus powder oh oh my [Music] [Music] God I'm going to start first thing Saturday morning I'm going to wake up I'm going to make all of the frosting first thing when I wake up in the morning I'll leave the all the butter and everything out overnight I'm going to pack it up into court containers which I'm going to bring with me and then I'm going to drive the cakes will already be crumb coated covered in acetate and packed into their boxes ready to go to The Venue get to the venue assemble the cakes I don't think it'll take that long and then go back I got to get ready for the wedding and then hopefully show up feeling really ready for glass a wine and like very relaxed I hope what could go wrong ooh it looks really good [Music] okay okay I'm just going to let it cool unmold it repeat that process two more times to get two more layers it's going to be a big cake all right next stop is the wedding oh my God this 70 lb good push why is your foot hurt you've said that like three times I don't know why my foot hurts I don't know I'm opening the FedEx box okay so here's what I put in the Box these are cake boxes for transporting the cakes I really try to think of everything like this has frost on it this is like very Frozen so I'm really really glad about that so this this weighs a ton this is the sheet cake which I packaged between two pans so that it arrives perfectly intact which it has oh thank God so relieved I am so relieved we have the sheet cakes oh sorry the sponge cakes which still frozen which by the way those were not frozen well I can't tell those but when they were in the freezer at the house the ones that didn't have a top on it were soft why are you telling me this now I don't know I whatever I I can't do they just didn't feel Rock Solid so okay well whatever um I'm a little worried that the Pasty cream froze but we'll see oh it did freeze well I'll have to thaw that oh and then I mas theone froze well whatever I guess better than at being warm I will have to let that Tha but at least the cakes arrive Frozen so that's my concern number one so here's all that it's so cold it's really cold in there these are my it's four separate my God it's so cold um masarone if it FS is it going to be grainy the masone probably you just buy some but you I think if you beat it in the mixer with the icing maybe it could bring it back to life here's my past cream which is the filling my mocha P cream which I have didn't really go according to plan oh well yeah okay so then this box this has all of my nonf food material so this has the cake stands some of which I took apart and need to put that together so I brought a a screwdriver C you should keep raw cookie dough on hand all the time do okay in this box thermometer just very organized very good I know small offset spatula more spatulas cake dowels cake server acetate measuring cups of the know if they would have in the thy and be um parchment pastry brush pastry bags also my cake cake rounds and cake boards for transport then in here I have I had to also bring some ingredients so I have my chocolate crunchies my gelatin for the filling kosher salt for the filling cream of tartar for the filling vanilla beans for the milk soap for the Fetti cake then I these are all of my other cake rounds and cake boards for transport and then got a kitchen scale I knew we wouldn't have one of those there's more this is so I can transport the frosting to The Venue a squeeze bottle for applying the olive oil a stapler for stapling the cake boxes plus screwdriver for reassembling the cake stand floral tape just in case double stick tape for the acetate and a bottle of nice olive oil for the soap this concludes the unpacking wait hold on but I also have groceries for finishing the frosting and filling and this is groceries that we picked up yesterday in Austin groceries put on record how type A Claire is these were ordered before we left New York and we went curbside you made and now I got to make the cakes this is better so this is the filling this is a mocha pastry cream this egg whites and sugar but the sugar is cooked into a syrup to a high temp so it is a very like stable mering creative concept is like all different size cakes all different heights on different on three separate cake stands which I have right there so once the sponge is down I got I do that same process of the soak so the espresso just a little Home Oil [Music] Che he's leaning a little bit yes me fix that with [Music] frosting how wly this is oh my my God I just bumped it against the side of the [Music] Shelf this is great we need your help carrying good [Music] morning so I have to figure out I know I supposed to go to the [Music] hall hello hi hi I'm Claire hi Claire nice toie it's okay nice to she need help let me help you it's so beautiful the weather is amazing sunny and cool and it already looks so pretty and I'm so excited I'm just also happy that we made it to this point oh can [Music] [Applause] [Music] oh my oh my god it worked oh my God so now I have to disguise the uh the cakeboard [Music] can't [Music] how do we's the show [Music] where [Music] [Music] is so much [Applause] [Music] wow [Music] [Music] over

Channel: Claire Saffitz x Dessert Person

Views: 275,694

Keywords: Claire Saffitz, Cake, Wedding Cake, BTS, Behind The Scenes, Tiramisu, Dessert, Dessert Person, Wedding, How To Make Wedding Cake, Wedding Cake Inspiration, Layer Cake, Claire Saffitz Wedding, Claire Saffitz Cake, How To Make Cake, Cake Recipe, Vlog, Gourmet Makes, Bon Appetit, Claire Saffitz Makes, Claire Saffitz Dessert Person, Anniversary, Anniversary Cake, Texas, Fredericksburg, Funfetti, Sheet Cake, Sponge Cake

Id: 8mwvVUMTv2o

Length: 14min 49sec (889 seconds)

Published: Thu Jan 04 2024