- Hi, I'm Katie and I'm a Tasty producer.
When I started here, I was actually making a lot
of the top-down recipe videos.
And what we do is we cram an entire recipe
that might take 30 minutes or even half a day
into 30 seconds or a minute.
So today I'm gonna watch one of those old Tasty videos
that I don't know which one it's gonna be
and I'm gonna try to make it.
The twist is I can only watch it one time.
I feel like I have a really good memory,
but it's been a long time since it's been put to the test,
so I could be a bit rusty.
I'm still a little afraid 'cause those videos go so fast.
(playful music) Ooh, okay.
A caramel apple upside down cake.
I wonder whose recipe this is.
It's Alvin's recipe, (bell dings)
so we know it's gonna be good,
but we also know it might be a little complicated.
I'm gonna have to really look at these amounts.
Ready, set, go.
Sugar, a third cup, oh god.
Baking powder, okay.
Two eggs, two eggs, two eggs.
A third cup of oil. A third cup of milk.
Okay, we've got, and he's just doing all in one bowl,
so that's good.
Vanilla, didn't see how much, that's okay. (laughs)
Okay, now we are onto making the caramel.
I didn't see how much butter, a cup of caramel.
Oh, so he uses pre-caramel sauce with the butter.
That makes my life easier.
And then he sliced, I think this is a Granny Smith apples.
(laughs) And he's gonna bake that for 25 minutes,
oh, at 325 I think?
And great, and that was 25 minutes?
Was that 25 minutes?
Guys, I already forget.
I'll just keep checking it in the oven.
I feel good, but there's a lot of numbers
in my head right now.
Was it a cup and a quarter of flour,
was it a cup and a half of flour?
(sighs) It's gonna be interesting.
Some things I'm worried about is
if I don't cook it at the right time,
that caramel at the bottom could burn.
Because it's an upside down cake,
they're a little bit spongier and springier.
Getting those ratios right.
Oh my God, was it two eggs or three?
No! I don't remember. (laughs)
All right, I am about to embark on this experiment.
I'm gonna be making the cake first.
I've pretty much forgotten most of the things I watched,
but I do remember the steps.
So the first thing I'm gonna start with is the cake.
Remember at the beginning, I was like, it's a cup and a half
or a cup and a quarter of flour.
A cup and a half of flour, so remember that guys.
I'm gonna go with a cup and a half.
You don't really wanna get the flour wrong though,
because if you put too much flour,
it's gonna be a super dry, dense cake.
A lot of times when you make a cake,
you will do your dry ingredients in one bowl
and your wet ingredients,
but this goes all in one bowl, which is helpful.
So, I'm just gonna build from what I remember.
It's probably not in the order of the video.
I don't, oh!
No one look, nobody look at that. (laughs)
I think a half a cup of sugar sounds good.
I don't remember how much sugar.
I think we're gonna do some baking powder.
I see it here.
This is gonna help the cake rise.
Again, I don't remember, but a lot of times
it's a teaspoon or a half a teaspoon.
Okay, now there was the oil.
I think it was a third cup oil and a third cup milk.
I think it was about the same ratios.
Oh, salt, was there any salt?
Did he not have salt in this recipe?
Alvin, tsk, tsk.
I don't think there was any salt.
So usually I'd add salt, but I'm not going to.
Okay, so the third cup of oil.
It's a little one-to-one ratio there.
And then there was eggs and guys,
I really cannot remember if it was two to three eggs.
Two eggs, two eggs, two eggs.
The eggs are what kind of help bind everything together.
It makes it moist, it makes it spongy.
I'm not a pastry chef, but too many eggs,
I think, can make it too dense.
Just be a rubbery, too rubbery.
And then too few and it can be really delicate.
But I don't think we're gonna go wrong with three eggs.
I'm gonna do... (groans)
Three eggs.
All right, choice is made.
It's like I always make the wrong choice.
I think that's everything that goes into our batter.
I'm gonna kinda make a judgment
if I need to add more of anything
once we see the texture of my batter,
'cause the batter in the video was very smooth
and like almost a little ribbon-y
and mine is looking a little clumpy.
Oh God, I don't think I should have put that other egg.
Or did I put too much flour?
I'm second guessing everything I'm doing here.
I'm gonna add a little more milk.
Guys, I hope this tastes good.
All right, this is looking more of the consistency
of the video.
Okay, so this is like what I'm talking about,
that more ribbon-y texture.
It's a little smoother.
No regrets.
Okay, batter is done, boom.
Now we gotta make that caramel.
So now that we've made the batter,
which I'm very scared of now,
we're gonna be making the caramel
and this part I'm feeling a little less nervous about
because we're not making it from scratch.
We are going to use dulce de leche,
which is the milk-based caramel, it's already made for us.
He cut up the butter, but this also is gonna
have a lot of fat and stuff in it,
so I don't think I'm gonna need to add too much to it.
So maybe I'll start with a half of a half a cup.
So a quarter cup of butter.
And I think he cut it up into pieces
so it melted evenly and quickly.
It was in pieces, right?
Guys, memories, they're crazy.
Did he do a whole stick of butter?
That's a lot of butter if he did a whole stick.
Let's see what this looks like when it melts
You know what, butter makes everything better,
so I don't think it's gonna hurt
if I just add a little more.
I'm gonna just think that he used all of this.
Right now I'm worried I may have done too much butter
just because it's kind of splitting with the caramel.
You can kinda see the fat pulling away from it.
But I think if I stir fast and this melts more,
maybe it will incorporate the butter better.
Oh, okay, okay.
So see, now it's all mixed together.
So I think we're okay.
Our caramel looks good, it's come together,
I'm not feeling as scared as I was.
And while it's still hot, I'm gonna pour this
into our baking pan here.
While it's still pretty warm, I wanna cut these apples
and get them in.
Didn't read how many apples, so I guess
I didn't get any of the numbers.
I only saw steps.
So I'm just gonna cut as many apples
and I'll just start filling up this pan.
And that should be fine.
Were they skinned?
Who likes skin on their apple?
Oh, I don't remember.
(groans) We're gonna commit to this.
So it might be a little thin, but that's all right.
It does remind me of being in finals.
You know when you can see the textbook page
and you can see the photo that's there
and you know the answer's in the third paragraph,
but you just can't read the paragraph from your memory
and if you just could, you would know
that's how I feel right now.
I think this looks pretty with the overlapping.
If he didn't overlap, maybe he should've overlapped
That's what I'm gonna say with so much confidence.
Okay, I'm not sure how he tackled this inner circle,
but I think I'm just gonna overlap them again.
This is it.
Once I put this in, there's no alternating it.
Yeah, his batter was definitely a little bit
runnier than mine.
(pan thuds)
Slam it down, make sure it gets evenly distributed.
(pan thuds)
Okay, I should have been preheating this
while I was making this cake.
I'm gonna get the oven,
I think that it said 325.
350 is pretty standard for baking.
I'm gonna go a little lower and slower to see
so it doesn't over bake.
And I think it said 25 minutes,
so I'm gonna wait for this to heat up
and I'm gonna check it in 15.
Probably.
Moment of truth, big deal.
We'll see how it comes out. (groans)
So now I'm starting to worry that I thought
it was 325 because I saw 25 minutes to bake.
When I looked at it in 15 minutes,
it was still really not cooked.
So I've added 10 more minutes, we're gonna get to the 25.
I think it's gonna be okay,
but I think it's definitely gonna take longer now
than 25 minutes.
I think it should have been 350.
(upbeat music)
So I've taken the cake out of the oven
after extensive checking on it,
but I think I could've maybe over baked it.
I don't know, right now it's giving me pancake vibes.
I feel like it might be a dry cake.
Let's see.
I'm gonna try to do the flip reveal right now.
(inaudible) like this.
Okay.
Well, what I can see is that some
of our caramel burned a little and maybe it's
because I didn't add, maybe I added too much butter.
So we are also missing some apples that got stuck
up in our caramel.
Usually with an upside down cake, this caramel
is just super luscious and runny
and it's just dripping off.
And this caramel is really thick.
I'm gonna take a photo and see (laughs) what Alvin thinks.
Could I zhoosh-- - Is the flash on?
(both laugh) - Guys, what's happening?
I tried making your caramel upside down cake from memory.
I definitely added an ellipsis to that
because you know, it's like. (groans)
I don't want him to think
that I thought this turned out great.
So the cake did not turn out as pretty as one would hope,
but let's see how it tastes now.
The cake is good, it's not great.
It's not as spongy and light as I would've liked it to be.
What I do like about what I did is I like
how thin I cut my apples cause it's a nice little crunch.
Overall, the cake is also not too sweet, which is good
'cause you have this caramel, you have the ice cream.
So I like the sweetness.
Let's look at what the actual recipe is.
So the first line of it says, preheat the oven
at 350 degrees.
Already starting off bad, I did 325.
It was a one and a half cup flour,
so I did that right. (bell dings)
It was a third cup sugar. (negative beep)
So it's a little less sugar in the cake.
I think half a cup was good. (negative beep)
Then you add eggs, which is two eggs.
Then it was a third cup oil and a third cup milk.
So I did that right,
It was a tablespoon of vanilla extract.
Okay, well I completely forgot about vanilla extract.
Maybe that's also why it's feeling
like it's just missing a little something.
And then we move on to making the caramel
where you put the dulce de leche
with two tablespoons of butter.
And then he used three Granny Smith apples. I used one.
If I was to give my cake a rating, I'd give it a 70%.
It's still passing, but it's almost a fail.
It's like if someone gave it to me, I'd be like, "Okay."
My advice to you guys would be just read the recipe.
Don't do this. (laughs)
(upbeat music)