Amirah Kassem, FLOUR SHOP founder and food art expert on Disney + “Foodtastic”, answers the internet’s burning questions about baking.
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Baker Answers Baking Questions from Twitter | Tech Support | WIRED
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48 comments
I have a new hero. not all heroes wear capes, some wear happyalls
Baking is fun 😌😊🎉🎉🎉
#treefiddy4lyfe2024letsgo
Did she say you need egg yolks to make meringue? Isnt it egg whites?
i like using my right hand too
She was so awesome! I’m going to go make some cupcakes now…
What's the difference … What are you stupid
“Alright jimmy let’s talk about salt for a second” I love her
I can't take her seriously lol. Why is she wearing a kiddies pink onesie/pyjamas?
I love her so much! ❤
I'm in love. She's so cute!
1:42 my mom's attitude
You just know..
Nothing wrong with the video but you make it sound like baking is only for sweets.
Finally found a baker who hates fondant just as much as I do 🤣.
I love her positivity and that she always turns mistakes into successes 🙂
but doesn’t the salt do some kind of chemical reaction?!! 🤔🤔🤔
… replace water with milk huh… I wonder if that's always a good idea or it is very situational…
Love her energy bring her back for more
They used the most unflattering frame they could find. Lol saw the thumbnail & was like "i bet shes cute but that pic is just awful"
she sounds dead inside
She's so bubbly~ so pleasant to watch~
Haven't tried Green Valley lactose free butter, but at the fancy doughnut shop I was a barista at, they used Earth Balance for the vegan sweet potato doughnuts (which were the BEST doughnuts in the shop they were so good). If anyone needs a good vegan butter replacement, def Earth Balance. It does contain soy, though, if that's an issue for anyone.
Gotta say, I’m not incredibly impressed with some of these answers. My history is as a Pastry chef, wedding cake artist, and then instructor. I taught my students how to ice a cake without doing a crumb coat. I was always paid by the hour and we were very often in the weeds. No way they were going to be ok with me icing a cake two times.
I also trimmed all brown tops and edges. No dry edges in my cakes.
My cakes were generally too tender to handle at room temperature. And except for my chocolate cakes always always use simple syrup.
To get perfectly sharp 90% corners I make a wall of icing taller than the top of the cake then use a small offset pulling toward the center then smooth with scraper or medium offset.
My buttercream will beat anyones cream cheese frosting. Fight me on this.
Basically baking powder is baking soda with an acid.
I feel like she must be given a role in the next season of Euphoria.. weird thought but for real!!🤩💯🔥
Also, a really important thing for new bakers to know is that your oven is probably not operating at the temp it says it is. Invest in an oven thermometer so you can get better results.
How big of a bar of cream cheese for the frosting recipe? They come in different sizes!! And what is meringue powder?
She is amazing, but why does she have to yell.
I would’ve appreciated to know right away in this video how much is a stick of butter or a bar of cream cheese (wtf they come in bars?) in the 1:1:1 method. Not every viewer is American 😐
I started to think WIRED might be getting their guests pumped on cocaine before they shoot 🤨📸
Cream cheese is definitely not the best frosting. Chocolate ganache all the way.
She’s adorable! I actually feel like I can bake better cookies now.
9:01 she is too funny! look at that face haha
i love this woman i wish i knew her so she could bake me things hahaha
I feel like her smile can break easily with a bad comment, i'm scared ._.
There are some muffin recipes that get cooked for the first 5 minutes at a high temperature like 400° f to really give them a nice rise and then it gets turned down to 375 for the rest of the bake.
i love when people talk about something they’re passionate about, she’s amazing !
Dunno who she is. But she definitely got skills!!! Props!!!
Woohee, she's annoying.
This isn't to brag or anything, but while watching this video I was able to actually pause the vid and come up with an answer for all these questions and then unpaused and getting the exact same answer as the baker! I guess watching a crap ton of baking shows really pays off lol.
Omg. I love her energy.
get her on a kids baking show or smth i love her energy!!!
Okay but about replacing butter with "I can't believe it's not butter" or in my case margarine, if you don't/can't eat dairy, it's a perfectly good substitute. Yes, it changes the result some but not dramatically. I've found that margarine makes things a tad bit chewier that the crispier texture butter leaves. I'm Jewish, keep kosher, meaning I can't eat dairy right after meat, there is a waiting period of 1-6 hours depending on your family's traditions, but for desert after a meat meal we always have a dairy free alternative. They taste perfectly delicious despite no butter, milk etc.
With the MERINGUE question, possibly she said YOLKS accidentally? Or she means that you'll have a lot of egg yolks LEFT OVER. (To make mayonnaise, obvs.)
BTW, totally gonna try and make that exploding sprinkle cake!
I love you very very much❤️😘🥰😍💕
this girl has the same vibe as tankgirl.
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