I Tried Making Homemade Zebra Cakes | Claire Recreates

well here's what the central question if I don't like the cake then why am I trying to recreate it you know what I mean oh wow I didn't know that this was the shape that they were in stuck what do I do going to fall I'm going to go for something where I like the flavor I like the cake because why would I want to recreate the thing I don't really like to begin [Music] with hi everyone we're back today I'm tackling Zebra Cakes not something I've actually ever eaten or really know what it is my God you guys they have stripes on oh thank God this about to be really annoyed I'm really excited because I think I'm going to nail it Without Really knowing what the components are based on the picture and knowing that this is similar to like the Christmas tree cakes is that what they're called mhm I think it's basically like store-bought snack food version of a petaphor like a little layered glazed cake and I love that in theory and I know how to make that so I feel like think I can do this and you never had these growing up you just saw friends eating them I never had these growing up I never saw friends eating them but this apparently is the common thing to have at your house I've been told tell so I definitely was familiar with other Little Debbie Treats but just not not Zebra Cakes in particular but I do like the way that they look on the box right off the bat I love the size and like overall proportions of it I love that it's like a little four bite piece of cake very very pleasing as far as like pick it up and eating it they're like little hexagons which I I didn't know and I wasn't really anticipating so I can obviously see the cake through the white coating a little bit but I'm going to slice through and get a cross-section so I can really see what the components are it's the smell of like a packaged like a Twinkie or any other like packaged cake I guess it's kind of like artificial vanilla smell possibly like preservative smell I mean they look really cute I I do love the size but basically what I have here two layers of a kind of cake separated by a layer of some kind of filling or frosting and then that white waxy looking glaze and then the zebra stripes what's I think notable about the cake and is probably actually good in the case of like this type of application is that the crumb is incredibly tight there's like no thick air pockets in here it's really really tight but also super tender like just crumbs fall off that's something I'm going to have to think about I couldn't if when I recreate this I couldn't make a cake that has like big open crumb wouldn't work I feel like my body's already rejecting it cing is like so waxy so sugary my god do you ever have that feeling when your back teeth literally tingle cuz it's so sugary that's the sensation I just got I took such a small bite that really I mostly got the like glaze all right cake kind of dry very tender almost instant dissolution like it dissolved B almost there wasn't even really anything there to like chew basically flavorless The Filling is this kind of like cream filling which is c r e m cuz like they can't actually call it cream because it's not dairy is very whipped intensely sweet fake vanilla that's about it I do get a little bit of chocolate when I eat it I'm going to try to taste just the zebra stripe extremely subtle cocoa flavor extremely way very very sweet not terribly impressed with the components but like most snack foods that people remember eating it is kind of all that the like combination of the components and I think honestly with anything like this I think it's texture and they kind of like breaking through that glaze with your teeth into that like interior flavor-wise I don't really ever want to eat it again from end to end we're looking at about 6 cm I'll go the other way more like 5 and 1/2 close enough we'll call it 5 and 1/ half or six the sides are about 3 cm each the overall height including the glaze is just under 2 and 1/2 cm and then each layer is around 7 mm I'm going to take a look at the ingredients I think it's going to be great it's kind of a long list sugar corn syrup enrich bleached flour parentheses wheat flour nasin reduced iron fyin mononitrate vitamin B1 riboflavin vitamin B2 folic acid clo parenthesis water palm and palm kernel oil palm and soybean oils with tbhq and citric acid to protect flavor dextrose soybean oil contains 2% or less of each of the following dried egg whites corn starch whey parentheses milk lemoning parentheses baking soda sodium aluminum phosphate cocoa salt mono and diglycerides sorbitan mono sterate soy leian sorbic acid parentheses to preserve freshness titanium dioxide poly sorbate 60 natural and artificial flavors polysorbate 80 anato extract turmeric extract soy flour it's a long list I have to process this so I feel like a lot of times you learn from the like 2% or less list because it kind of tells you like what they're going for so the idea that there's egg white in this tells me that that's like the coating like it's like a royal icing or something there's just so little that's actually in here mostly what I think the Glazer coating is is like those oil the the palm oils basically palm and palm kernel oil palm and soybean oils the anato extract and turmeric extract are definitely there for color in the cake I'm guessing because that's the only part that has any color to it there is Coco so that's partly in the stripe but mostly there's just a lot of stuff in here that I don't want to eat now in terms of the cake I'm thinking that I'm going to go with an oilbased cake so I think I'm going to make a chiffon but I'm going to have to make some adjustments cuz I I want to achieve something with that extremely tight crumb after a the cake I want to make the filling fill and stack cut out hexagons glaze and step six chocolate Stripes all right so I'm going to get the oven on this is going to be such a thin layer of cake that I think I want to bake it a little bit lower than I normally would so I'm going to get on 325 and then I'm going to grab my ingredients for the chiffon cake I got cream of Charter in here somewhere here we go so the cake is yellow usually you would see that at pink butter cake but this but what's great about chiffon cake is it has both yolks and egg whites so the yolks are going to take care of the color I'm going to go with this recipe my Siobhan sponge cake recipe so I'm going to start by mixing my dry ingredients 90 G cake flour this recipe uses baking powder and soda I am going to decrease those amounts slightly the less baking powder the less sort of like you know chemical reaction and gas production as it bakes 3/4 of a teaspoon kosher salt three that's my dry mix set this off to the side so I need three large eggs separated I'm going to do whites in here yolks in the smaller Bowl 1/2 cup of sugar I need 1/4 cup of oil and 1/4 cup buttermilk then a little hit of vanilla call that a teaspoon and an e/ of a teaspoon cream of Tarter so cream of tartter is an acid this is used for stabilizing egg whites so now I'm going to make my yolk mixture so I'm going to mix my yolks about half of the sugar in this bowl until they're pale and thick then I'm going to stream in the oil and buttermilk and vanilla the rest of the sugar is going to go with my egg whites probably could use a bigger bowl but oh well so now I'm going to stream in my oil and buttermilk and [Applause] vanilla that's really my liquid mixture just going to scrape in all of that buttermilk and now I'm going to combine my wet and dry so I'm going to pour in my wet and I'll mix this until it's smooth so this is my batter base and now the next um and kind of final step is beating my egg whites so I want to clean off these beers really well cuz if there's any fat on the beers it won't whip up the egg whites often you'll see instructions for like a sponge cake say when you're beating the egg whites gradually add the sugar and that's great but I'm not going to do that I'm going to actually add all of the sugar at once because if you add the sugar all at once and then whip it you get a finer foam so you get smaller air bubbles and that's what's going to help me get a slightly tighter crumb with fewer like big open air bubbles so all this is going to go in my cream of tartar is going to go in because this is going to help stabilize the foam that I create basically the suspension of air bubbles in with my egg whites so I'm going to continue to whip these until I get nice firm Peaks it'll take a minute or two so you see how it's like holding the the trail I'm almost there I don't really want to overbeat egg whites because it will make it hard to incorporate them but these are nice firm Peaks see the little like beaks off the tip of the beers and how they're standing straight up that's firm so now I'm going to scrape my egg whites into my batter over here and fold them in can you go the other way around yeah I could camera yeah I can do that so I'm actually going to to scrape this yolk mixture into my egg whites the reason I can do that is cuz both of them are very light and texture so they'll incorporate together evenly so you can see it makes this beautiful like super fluffy light batter I'm going to scrape this out onto my sheet tray I need to get this in a really thin layer I think maybe it's enough batter that I can go all the way to all four sides I think I might have to even remove some batter we'll see going for such a thin layer 7 cm SL I guess just 7 mm one thing that's going to happen with sponge cake because I've created this foam you get this kind of like sticky cuz it's kind of like merang like layer on top that gets really Brown and I'm going to peel that off cuz it tastes eggy and it gets sticky and it's just not the best I know it's not as even as it could be but I think it's all right I'm going to grab my cake tester I think it's good no it's not I know testing not the cake dness but the thickness all right so the thickness of the layer is we're already at a centimeter so I might want to take away some batter would you need to remove like half it's going to Puff a little bit right yeah but I'm not sure how much it's going to collapse at the same time I kind of think that what how it goes in is how it's going to be when it comes out but we'll see all right so one thing I want to do before I put it in the oven is I'm going to give it a nice sharp tap on the counter I got to get this into the oven this is going to bake really fast because it's so thin so I'll check it in like I'll literally look at it in 5 minutes and see how it looks I just want it to be I want it to be just barely set like I don't even really want much color on it thanks Archie so the 5 Minute Timer just went off ooh I it's so close I think it just needs one more minute sorry now I really think it's done it is just barely golden on the surface so when I press on it it Springs back lightly so I know it's cooked my feeling from looking at it is that it does seem maybe a little thick in the middle I'm going to grab my kick tester oh yeah much thicker I can try to like trim it basically the very edges where it's much more Brown are going to be a little too done so I'm going to actually just trim the sponge do this while it's hot I mean that crumb looks really good it's really small but nice and really fine even crumb not lots of big air bubbles so that looks good good why am I eating this really want to eat it what's your review tastes good so do you see how there's this like sticky film on the surface I'm going to I'm going to peel it off just like that it's really fun look at it look at how fun it is actually now now it's exposing the crumb you can see larger air bubbles but oh well the bottom is cool to the touch let me get a closer look can see how flexible it is basically Ally the thickness is just really uneven all the way around and part of the reason is that the sheet tray itself is not really perfectly flat and I didn't really spread it very flat this part is extra thin and extra crispy trim that I'm really happy with the crumb I'm just cutting it into small enough sizes that I could really look at it it's like so this is the thickest end this is the thinnest end it's kind of too thin at the thin part and too thick at the thick part so let's see what I want to do here at the thickest part I'm at basically a cenim and a half and at the thinnest I'm at about a half a centimeter can I cut and level the layer I do have these straws these plastic straws which are about 7 mm thick so these can be my guys and I'm making like super super fine sawing motion cuz I just I don't want to just like tear up the whole cake which I kind of am see that I'm trying to use a blade that I know is sharper but not serrated but maybe that's actually good cuz the bigger teeth and the serrated knife are maybe tearing up the cake so kind of seems like this is working so my goal is to get a 12 CM length of cake that is the correct thickness because I can cut two hexagons from each pair that kind of worked this way o I'm right at six here I have a nice even cake layer good whole structure tastes good super light it's going to be good it's going to make such a good zebra cake so I'm going to repeat that leveling process with my remaining pieces of cake and hopefully get eight like equal size equal thickness strips that I can stack into then four stacks and then cut my cakes from there it really does feel like I'm portioning fish because it's like little fillets yeah I'm actually thinking that I'm going to freeze it because the cake is really delicate and now I just trimmed it so now there's like still kind of loose crumb on the surface and the cake is really thin and delicate and I think that when I go to apply the filling to it there's a good chance that it could kind of tear and I might have a hard time spreading it so I'm going to freeze it get it kind of soft solid and that's going to make it easier for me to stack and trim and cut the hexagons so I'm going to do that clean up and then I'm going to make the filling I think I'm overthinking the filling I basically want to make a buttercream I want it to be buttercream like it has to be a fat-based you know some type of filling um and buttercream is light and Airy and it's not going to like disappear or absorb into the cake I know that for a fact so I think that's the way to go so I'm going to make what to me is kind of a go-to buttercream which is a Swiss merang buttercream I'm using a recipe I've used before also a Stella Parks recipe that's on Serious Eats I'm just going to modify it a little bit and cut it in half cuz I don't need such a large quantity so I'm going to start with 10 oz of butter and I want this to this is cold butter I want it to be room temp so I'm going to do my best to soften but not melt it in the fridge it's a lot of butter yeah it is a lot of butter you can't really reduce the quantities that much because like you need a certain volume in the St mixer for it to whip so I will have leftover buttercream and positive and I'll just freeze it for another use I need sugar I need 3 oz of egg whites so I need to save the yolks these are [Music] Big cream of tartar vanilla butter kind of it [Music] all right I think it's good that was successful the kind of like classic step for making Swiss mering buttercream is combining the egg whites and the sugar and whisking them in a double boiler so there with some like basically barely simmering water underneath until that sugar is dissolved and you get this like liquid sticky mess so I'm going to set up my double boiler yes so I can get all that like dissolving I have my sugar in my Mixing Bowl going to add maybe like a/ teaspoon of kosher salt then I'm going to add a little bit of cream of tartar just sort of like a pinch that stabilizing acid and now I'm going to add my egg whites often I used to do this with a whisk but I think Stella Parks talks about like just it's actually somewhat more effective to use a flexible spatula you get more friction against the sides of the bowl and all I want to do here is warm this mixture to the point where the sugar is dissolved so if it's grit-free then you know it's fully dissolved so I'm just going to put it little tiny dab uh no a little gritty so I have to go a little little longer well now it's just it's like super liquid and I can just I can tell like I'm not I'm not getting any sandiness when I rub the spatula against the side so I'm going do little test tiny little dab it's perfectly smooth and now I want to whip this until I have this like beautiful glossy dense super voluminous mering um and I need it to be basically room temperature cool to the touch basically and that's cuz I can't add butter to something hot cuz it'll just melt so I want to create like this light fluffy Emulsion so I'm going to start it on kind of medium and then increase the speed mixer's been going for several minutes you can see I have the mering is like baled up inside the Whisk that's one of the ways you know you have a really stiff mering see how it's all inside the Whisk firm Peaks so now I'm going to start adding the butter and with buttercream you truly have to trust the process it's very common in making buttercream that your butter might be a little cold or your mering might be a little warm and you end up with something that looks soupy or like curdled but just keep beating I promise it will work so I'm going to start by adding the butter a piece at a time just kind of throwing it in there and I still have the Whisk I might switch to the paddle part of the way through so once that first piece is fully Incorporated going to keep adding it's starting to regain that volume more butter okay so I added all the butter I do want to give the bowl a really thorough scrape cuz I'm sure there's lot lot of butter trapped around the sides but you can see the texture it's like incredibly smooth and silky but also light there's white and then yellow so that's mering that didn't really incorporate so I want to get all that mixed together so I'm going to throw this back in the mixer and then of course I have to add the flavoring which is my vanilla swis mering buttercream is incredible texture-wise but if you leave it plain it basically just tastes like butter which to me I don't love it's just like too rich which is why I love adding like coffee or chocolate to it cuz that bitterness helps to temper everything but here we're just going straight vanilla which means I'm going to add a lot so I'm going to add like a full tablespoon of vanilla paste so that's going to go in I'm just going to eyeball it and I already added salt so that kind of Seasons everything all right so back in [Music] this is my finished buttercream I'm going to taste it it would be a lot to eat this like a whole piece of cake but as a thin layer of filling inside the little sandwich pedor that we're making it's going to be so good I was thinking about a plan for getting the filling into the cake because the cake is quite delicate which is why I froze it but I also want to have a way of ensuring not just an even layer but uniform layers between all the pieces that I have so I think I'm going to pipe it with a pastry tip and I have one in particular that I'll show you I have one like this this is actually used for doing a basket weave pattern but it basically lays out like a thin even wide slab of frosting and it's going to be pretty thin but I'm going to if I can do two layers so basically I can like pipe neat even rows of the frosting across the cake make the little sandwiches it'll be really uniform with buttercream you can actually incorporate too much air and then it gives you a texture that is just so filled with air bubbles that you can't really smooth it over a cake and get that like perfect finish but I'm not using it as a frosting I'm using it as a filling and I want it to be really light so I did whip it quite a bit so it is very very fluffy see when I drag my spatula through it that you see little air bubbles that's good as a filling if you want to avoid that while you're making frosting for a cake use the paddle rather than the Whisk when you beat in the butter I want to do a little bit of a test strip to gauge how many layers of frosting I'll need using this pastry tip so maybe I'll do it on my cutting board or I can just do it right on here so I'm going to do it basket weave up I was was basically thinking I would do like a layer basket weave up and then a second layer basket weave down does that get me the thickness that I'm wanting I feel like it kind of does let's measure it I think and I can't be super accurate but I think that's pretty close so I think that double layer and I can apply light pressure with the top layer of cake just to make sure they fuse and I don't have any like air bubbles in it or you know in between like the two basket weave textures but pretty good I'm going to go with that one happy accident is I didn't really take into account like the width of the pastry tip and the width of my cake but it's like three perfect rows would you want to go to the zebra cake factory sure now the really fun part I'm going to put the sandwiches together this one here I want to really be careful about lining up the edges gentle gentle pressure now same thing with this piece ah oh no look what happened ah so the the buttercream got cold ah from the cold cake and then it came off press press press get everything adhered I might have to trim them on all sides meaning if they're 6 cm at the widest they're going to have to be a little bit smaller cuz I do want to shave off a little bit from every side I am going to make a stencil because uniformity is important in this project so I'm going to use my ruler to make I'll make maybe two hexagons and I I got just like a little piece of cardboard off of a package that we got a little bit smaller than the cake itself but that is to account for the knife going on the outside of the stencil plus the coating I'm going to make another one just as a backup this one's going to be nice because I get to have plenty of trim on all six sides so I'm just using my serrated knife really gently before I continue to cut I'm going to get some hot water and a towel so I can clean off the knife in between cuts so I don't get it dirty so I'm at like 2.4 CM no sorry I totally understand why sponge cake is called sponge cake the whole point is it soaks up flavors but like any other word but sponge would really be more appealing what would you name it I don't have like an alternative did you find the zebra pakes at Walmart what about zingers Zing good what about Star Crunch cookies with caramel and crisp rice see how there's like little teeth marks still from the buttercream so if I see any of those little marks on the finished hexagons I'll smooth them shouldn't it all be covered with a glaze though yeah but I think the smoother all the surfaces are going into the glaze the smoother they'll look when they're covered like you think the glaze is going to cover the imperfections and really the glaze just highlights it it's like putting on heavy foundation and bad lighting here you have like little texture in the buttercream from where the two layers didn't totally adhere so I'm just giving it like a super quick smooth but that was really the only little spot I'm really happy with the proportions the layers the dimensions how straight the sides are the they're they look really neat and that's good because the neater they are now the neater they're going to look when they're glazed and before I turn to the glaze I actually want to put these in the fridge because I want the buttercream to actually get a little bit cold so that when I glaze it it's just like they feel a little sturdier now I want to look up a recipe for poured fondant there's a recipe that I've used in the past from King Arthur I'm going to look that one up so I'm grabbing some confectioner sugar some vanilla extract not paste cuz I just I don't want any specks I need white chocolate I need light corn syrup I'll grab salt although it doesn't call for it just a pinch and now I need white chocolate let me get my double boiler back out even though I just put it away and start melting this on the stove white chocolate melts so easily so it'll melt really quickly oh I need light corn syrup this might be exactly the amount that we need my God please have enough please have enough please have enough might be like one tablespoon short which is fine so now I'm going to weigh out my confectioner sugar about a pound 454 G that is a pound so actually my white chocolate is fully melted and I just have the stove on like the lowest setting so it's just staying warm you don't want to overheat so like a lot of glazes por fondant is basically all powdered sugar it's just what it is so it's going to be extremely sweet but the goal is to not put a thick layer now I need 1/4 cup of hot tap water oh I can add to this actually just a little bit of salt pinch not measuring so I have my whisk into the center of my powdered sugar just made like a little well I'm going to add my corn syrup just gives a little landing spot I'm going to add my hot water I do need a spatula for this [Music] I'm going to just whisk this starting in the center until the whole thing is smooth can also add just a dash of vanilla extract this seems kind of thick but we'll see cat I can always thin it with more water okay okay so now the next step in the recipe is I'm going to bring over my white chocolate I'm actually going to bring the whole double boiler over because this is going to help me keep the fondant warm it's more workable when it's warm so now I'm just going to add the white chocolate to my powdered sugar mixture okay so now I'm going to whisk this in seems kind of grainy I'm going to get this over the double boiler it's like did the chocolate Seas this is not what this is supposed to look like add the melted coating to the sugar mixture then add the vanilla and the coloring for using it if the mixture is too thick to pour reheat it briefly over low heat oh and stir in 1 to 3 tablespoons water let me get some warm water just just needed a little water to loosen up to me this is still thick so I'm going to add another little tablespoon of water oh I hope I didn't thin it out too much oh no okay has this nice porable texture I want to check the consistency make sure it's not too thin not too thick let me grab one of those scrap pieces of cake and I'm just going to kind of coat it and see what happens here's a good piece to use as a test oh God was going to fall so this technique is like in chocolate making called in robing where you are totally covering something in a coating I think the coverage actually seems pretty decent what do you think it has to dry obviously I think it looks pretty good pretty coose looks pretty good okay see how the bottoms are coated I want to coat the bottoms first actually before I end up enrobing and like let that part set coated and then bonded side down we'll just let them dry facing up and then flip them over if they have to drain at all like I want them to pull downward rather than dripping down the sides you know what I mean like that will they be stuck no the parchment won't stick I'm going to pop this in the fridge or maybe even the freezer real fast so that that bottom layer hardens because it has the white chocolate in it it should Harden I think let's get into enrobing I'm going to see I think I'm going to leave the pedor in the freezer and take them out one by one and enr them I found this big fork that I can kind of use like an enrobing Fork to suspend the cake and then I'm going to use this to like cover it no it is true that I probably should have let it set more the fun isn't really set in that bottom layer and you know what I don't know if it's really going to work at all it's so stuck to the parchment we'll just let them dry facing up and then flip them over will they be stuck no the parchment stick I think I know what I have to I think I did it backwards I think I have to enrobe them first then do the bot no that doesn't work either do the this is annoying okay really is that how I have to do it let this dry okay fine fine that's what we're going to have to do starting over so it was a mistake to put them fondant side down on the parchment and I need to they're stuck what do I do just really carefully slide them off don't worry the cats are fine I promise they're playing is it really all coming off some of it like absorbed into the cake which I don't think is a Bad Thing some of it is staying on the uh parchment this process does make a lot more sense than the way I was doing it and now that I have them coated side up they do need to dry I'm going to put them in the fridge to dry once they're dry and set then I'm going to turn them over and rope them so I can get the other side that's bare and all six of the hexagon sides and I'm going to place them on this rack they're going to drip down into the tray so any excess can fall off and then I'll have every single side coated going to grab the tray the fondant isn't exactly getting the like hard coating I was hoping for but maybe it just needs more time but let's just see no they're not white they're a little on the yellowish side oh you know I mean it's hard keep it going it's a tiny bit tacky while it's stick to the fork yeah it seems like it will turn on yeah maybe I yeah it's like semi shiny it should be more matte so I just going to let [Music] it just going to let it continue to [Music] dry verdict I can try one and see if it comes off it's so tacky is it the white chocolate I just don't understand why is it not drying faster that one's pretty dry this is truly how most mistakes happen so you just say it'll probably be fine but I'm really getting tired of waiting for these to dry so the fondant layer is dry to the touch but if you were to press it's like a still a little tacky so here's the plan very gently place this so by placing it on the fork this way the fork isn't really in contact with most of the area that bottom layer so time to enrobe can you guys tell me if there's any bare spots on those sides the corners oh yeah corner little bit right [Music] here not bad with the enrobing I'm going to repeat that process and actually before I just do all the rest I'm going to turn the AC back on cuz I want some air circulation so that these actually [Music] dry you think that's how they did it at the factory like like a gravity fed I'm sure there's like a conveyor belt with like a like just a sheet pouring you guys that one fell in yeah not the worst that can happen though G me a head start missing a corner thank you would you consider doing another layer uh no I would not consider doing another layer it doesn't need it would you enjoy designing food factories no I don't think so I think they look great do they look like they came out of a factory definitely not but they didn't so I want to let these dry and while they're drying Actually I don't even they don't have to be 100% dry for when I do the chocolate one more step chocolate Stripes so I'm thinking for the chocolate Stripes I'm not going to do just like I guess I could add cocoa to the fondant but that's going to be really sweet I'm thinking I'm just going to do melted chocolate so I'm melting chocolate I need a small amount and I'm all out of bowls I'm just doing in the microwave so I'm doing it on 22nd bursts on low power so almost done maybe one more burst it's really easy to burn chocolate so you don't want to go full power for very long if at all partly out of a desire for it to look like the original and mostly SL partly out out of a desire to just wrap this up I'm tired I want to see if I can fashion a Piping Bag setup where I can pipe multiple stream simultaneously so that they're parallel and I can just do like one pass across each row and there's all the stripes but the idea is like can this become basically like my pastry chip I'm going to poke some holes ideally I get to five so I'm going to do one in the middle what I think I want to do is Place some tape over this because I don't want it to like immediately start spilling out this is slightly ridiculous the biggest disaster would be if the cup part fell out oh my gosh ah bu a little bit of chocolate I mean basically all of it really I guess the test is If gravity is going to do it for me and I guess the answer is it's not I need more chocolate is what I'm realizing you also are doing huge waves they barely move it's almost like a straight line on the zeer K oh my God you guys what am I supposed to do here just do a straight line that's what a straight line Looks like that's pretty good that looks good no cuz there's not I'm I'm piping them individually I've just decided I'm abandoning this plan oh man you know you think things are going to be easier I'm going to remelt all this chocolate together so if I can salvage all of it so I don't waste it this is actually really good chocolate chocolate I'm scraping all of the test chocolate off back into the bowl going to get the chocolate out of the bag back into the bowl just get everything melted again now I'm going straight one pastry tip one stream just going to do a couple different Stripes I'm just trying to maneuver so that I have some pressure built up going do a practice line minus the part where it broke I feel good about that I'm going to start on this row and I'm going to just go continuously you're going to get the sides ah I'm not making any premises a little nervous it all comes down to this so now I'm just going to go back in each one oh no the line thickness is pretty good some of them got the size but but I feel like that's kind of like this T huh I think they look really pretty similar there we go I'm done biggest difference is the color yeah and the size a little bit here are my finished Zebra Cakes overall I'm really happy got a little nervous with the lines but they turned out pretty well so now I have to let them set particularly just the chocolate the fondant actually is pretty dry so I'm feeling really good about that the chocolate needs to just harden a little bit we'll come back and it'll be time to taste yay very happy about that the chocolate is set I was excited like one second ago but then I got tired again ooh chocolate is set I'm going to get them onto a plate this part actually is kind of tricky you can see that the glaze has sort of like set around the rack so try to lift it off without it cracking or like losing any part of the glaze this is so unnaturally white cuz like the plate is kind of like slightly off-white and mine are yellower than the plate and theirs are so much whiter than the plate it's kind of crazy I'm actually really proud of these that pour technique is not as easy as it looks the enr M yeah it's just can be so messy and like can get out of hand they're a little smaller than the original obviously these are homemade but they look so appealing and I think that they capture the essence of the original zebra cakes and I'm very excited to eat one I'm going to I'm going to not grab one off the plate I'm going to grab one from here okay but you also got to taste the old one to no I'm not Tak going to taste the other one so here is my homemade zebra cake it's a tiny bit tacky like it's not coming off my fingers but if I were to like hold it in my hands for a while I think it would it needs a little longer to dry frankly the bottom has a coat coting but like it did get a little bit it did pick up the impression of the rack but like the bottom of theirs isn't really perfectly smooth either so I feel okay about that I know where my measurement got off I really thought I measured them and measured the sides I don't know what happened but I think the stripes turned out pretty well the stripes have I think the look of the kind of factory Stripes not exactly but close enough I think the layers are the exact same height on both M okay one they're a little cold one thing I forgot to think about is that buttercream is going to be more solid when it's cold if I were to let them hang out a room temp the buttercream would be soft like the cream filling they are very sweet I have to say the fondant is basically all sugar really uniform crumb pretty tight I think very similar looking to the original nice even layers cake filling cake very tender not tender in the way that the original are but this cake has like bounc it's Supple so I'm very happy with this the chocolate is so important because it is the only nons super sweet item here so it does help to cut through some of that fondant but very very pleasant and also good vanilla flavor this challenge tested my stamina a little bit I got very t tired I really wanted to quit basically halfway through not cuz I couldn't do it I was just like oh it's so many steps I did think it was going to be easy but the fondant kind of gets you obviously I'm glad I stuck with it because I'm very proud of the end result if you have special requests of subjects for us to tackle let us know in the comments for anyone that like loved Zebra Cakes totally respect everyone's childhood memories and their preferences but homemade version Pretty into it now I'm rambling cuz I'm so tired let's rrap up thank you so much for watching and don't forget to like And subscribe

Channel: Claire Saffitz x Dessert Person

Views: 1,019,471

Keywords: Claire Saffitz, Claire, Claire Recreates, Gourmet Makes, Zebra Cakes, Zebra Cake, Homemade, Homemade Zebra Cakes, Zebra Cakes Recipe, How To Make Zebra Cakes, Bon Appetit, Cake, Cake Recipe, NYT Cooking, Little Debbie, Little Debbie Zebra Cakes, Claire Makes Zebra Cakes, Cake Recipes, Nostalgia, Drumsticks, Bon Appetit Claire, Food, Mukbang, Birthday Cake, Nestle Drumsticks, Dessert Person, Desserts, Snacks, Homemade Snack, Cake Making, Recipe Development, Zebra, Icing, bake a cake

Id: OtgomG_a0jg

Length: 45min 44sec (2744 seconds)

Published: Tue May 28 2024