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$27 Cake Vs. $1,120 Cake

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14:31   |   Jan 08, 2017

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$27 Cake Vs. $1,120 Cake
$27 Cake Vs. $1,120 Cake thumb $27 Cake Vs. $1,120 Cake thumb $27 Cake Vs. $1,120 Cake thumb

Transcription

  • - 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?
  • 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 at the end of others foods.
  • - And that is
  • cake. - Mints.
  • - What?
  • - Mints.
  • No, it's cake.
  • - We are going to eat three cakes in three days
  • at three drastically different 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 just too sweet, it's one note.
  • I'm not saying cake is bad.
  • I wanna have some honestly 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 Betty Porto, 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 at home and selling them
  • to the neighbors for whatever they could give her.
  • People would bring other people, telling each other
  • there's a lady on Silver Lake and Sunset
  • that makes incredible cakes and the rest is just hard work.
  • - And how many cakes are you 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 ones that we're gonna be showcasing,
  • which is the Milk n' Berry.
  • - So yeah, tell us about the recipe.
  • - It's a tres leches, so we take the tres leches sponge,
  • which is a sponge that's soaked in a milk syrup,
  • and then we filled it with whipped cream and fresh berries.
  • We tried all kinds of different fillings,
  • and this was the one that everybody 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 leches which is the condensed milk
  • but then the tart berries that 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 could feed 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 with condensed milk and milk in it.
  • And this heart represents the love that I have for Adam.
  • Cheers.
  • (upbeat acoustic music)
  • - Oh I love the condensed milk in there.
  • If you don't like the bitter taste of coffee,
  • this is perfect for you.
  • - It still has a nice balance of bitterness though.
  • - It's there.
  • - This will teach you how to like coffee, I think.
  • This cake, I can already tell I'm gonna like this cake.
  • - [Steven] Off the bat,
  • - I mean it's very pretty.
  • It's pretty but it's like still very natural, you know?
  • My big complain is when cakes are like neon yellow.
  • - [Steven and Andrew] Oh. (laughter)
  • - This looks like it wants to be in my mouth right now.
  • - So the underside that was on the plate is just so moist.
  • Moist is a word we're gonna be saying a lot in this episode.
  • It's the best use of a not great word.
  • - Cheers.
  • - Boop.
  • - Boop boop.
  • (upbeat acoustic music)
  • - [Andrew] This cake is very good.
  • - Look how it stays in your fork.
  • - Tres leches cake, it's all about being saturated
  • with that syrup, dense with moisture.
  • The creaminess that the sponge becomes
  • is different than the creaminess of the whipped cream.
  • And then you bite into a berry,
  • and that's actually the hardest texture,
  • but then it explodes with more 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 cake milk 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 can take 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)
  • I love cake.
  • - We did it.
  • One cake, any old cake.
  • - Hit me with a moist cake fact.
  • (symbol crash)
  • - 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 serve you an espresso chocolate cake.
  • - So walk us through that process, building that cake.
  • - First off, we make the devil's food cake.
  • They're trimmed, broken down into three layers.
  • First layer, soak.
  • It's basically a little espresso sugar water.
  • Cremeux, which is a creamy pudding.
  • We cook ours a little bit further than normal.
  • We take it almost to the breaking point,
  • so it's really thick because we actually use it
  • as an icing as well, so it'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, none of the crumbs fall out.
  • And then glaze them right before they go out into the store.
  • We save all the scraps that we cut off the cakes, actually.
  • Those get baked, dried out, and we grind those
  • for the crumbs that go on the side of the cake.
  • Pretty much our biggest seller here, 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 flavors get muddled in the cold.
  • I think you need to have all the flavors
  • kinda brighten up when they're room temperature.
  • - [Andrew] Do you have a favorite cake?
  • - [Darby] I mean this espresso cake, I eat for my birthday.
  • - [Andrew] Yeah, that's a good measure.
  • - [Darby] Yeah.
  • - [Andrew] Whatever cake you 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 very easily addicted to drugs.
  • - Yes.
  • This whole thing is so satisfying to look at.
  • I also really like when she used the blow torch knife,
  • it left this little ridge 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 make my 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 in the cremeux, you know?
  • - Did the cremeux turn you into a cremeux-geon?
  • (chuckle)
  • - That was pretty good.
  • Baby cakes should be saying
  • "I wanna be like that cake when I grow up."
  • - Cake fact three.
  • - Cake fact.
  • (symbol crash)
  • - Cake fact: Did you know that FDR's favorite cake
  • was fruitcake, also my favorite.
  • - My favorite cake is carrot cake.
  • - Did you know Bill Clinton's favorite cake is carrot cake.
  • Cake is delightful. I saw 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 designer here at Bottega Louie,
  • and we produce custom cakes.
  • Anything you want, we can certainly create.
  • - Anything.
  • - Tell us a little more about Bottega Louie.
  • What kind of place is Bottega Louie?
  • - Ah, so Bottega Louie was founded in 2007.
  • We have a restaurant and marketplace.
  • The restaurant specializes in Italian-fare type cuisine,
  • while the marketplace is 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 our most 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 cake from Bottega Louie,
  • we will sit down, eat cake, discuss details,
  • have some coffee, maybe some champagne.
  • And during the consultation,
  • you get to taste 10 varieties of fillings,
  • along with our chocolate and vanilla cakes.
  • - So Steven's already done all this.
  • - Yes.
  • - This already happened.
  • - Yes.
  • - 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 been approved by the client.
  • So we bake cakes, allow them to cool.
  • During that process, we'll be making all the decor,
  • whether it's sugar flowers, ribbons, bows, lace.
  • Everything is done out of an edible medium.
  • Once all of the decorative aspects are completed,
  • the cake is filled and iced and stacked.
  • Then at that point, we just 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 your cake 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 does cake symbolize for you?
  • - [James] Cake just symbolizes life, celebration.
  • For me, when I think about cake, it puts a smile on my face,
  • and I think that's how it should be for everyone else.
  • - This is a, I've never seen a cake like this.
  • It is very satisfying to look at.
  • - In case you were wondering where the cake is,
  • the box is the cake.
  • - [James] The box is the cake.
  • (chuckles)
  • - Yeah, I guessed that.
  • Let's see what's inside, what mysteries it holds.
  • - [James] This is the best part right here.
  • - [Andrew] I love how perfectly square everything is.
  • - To Worth It.
  • - So what kind of cake did you select for us?
  • This is partially your
  • - Yes.
  • - Your ideas.
  • - What I told him was make it fun, exciting.
  • I told him that you are very hard to please, which is
  • - Relative to you, you are 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 eat everything on this box.
  • We've got 80 people worth of cake and we're sharing a slice.
  • I love that it's not just an object sitting there.
  • It's like a still life from a scene.
  • - Boop.
  • (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've went ham on this cake.
  • Can you imagine 10-year-old Steven though?
  • - I'm just imagining a smaller version of you.
  • - Mm, I'm getting that sugar rush right now.
  • - Yeah, I'm getting that sugar rush right now too.
  • - The strawberry's a very fresh strawberry flavor.
  • It's like I'm sucking them right out of the field.
  • - Let's eat some of the candies.
  • - Sure.
  • - No, my candy.
  • - Yummy, it's like a little chocolate whopper.
  • I want you to break it off like a wishbone.
  • - Oh cool. You gonna wish?
  • - Sure.
  • - Alright. What was your wish?
  • - Didn't come true.
  • - [Steven] Tastes like decoration.
  • - It's fun to eat something that's shaped like this.
  • It's like a dried pasta noodle 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.
  • (classical orchestral music)
  • - This is the most fun.
  • Just eating whatever I want to eat,
  • and having no consequences,
  • except for the massive sugar rush I'm having.
  • - Disclaimer: There are not no consequences
  • to eating a lot of cake.
  • This cake is delicious,
  • but it is very clearly a 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.
  • (classical orchestral music)
  • You like that?
  • It's good cake, eh?
  • What am I, Canadian?
  • - The final question: Does it taste as good as it look?
  • I would say better.
  • I would say, I think I'm in-cake-able of eating any more.
  • Alright, let's get outta here.
  • Pshew.
  • - Ooh.
  • My heart is ready.
  • Cheers.
  • Which one was the most worth it at its price?
  • - Let me break it down.
  • Bottega Louie, amazing.
  • I've never seen a cake like that in my life.
  • Overall though, Proof was the most worth it for me.
  • It was a perfect cake in the way that
  • you've actually had cake when you were a little kid.
  • - We spent over a thousand dollars 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 this to the Tasty headquarters.
  • So are you guys ready?
  • (cheerful orchestral music)
  • - [Man] Oh yes.
  • (slow rock music)

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"It's like the lucid dream of cakes."

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+
James Rosselle
https://www.bottegalouie.com/
+
Margarita Navarro & Betty Porto
http://www.portosbakery.com/
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Darby Aldaco
http://proofbakery.com/