Mirror Glazed Baumkuchen (Tree Cake)

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I can’t believe It’s been almost 3 years since I made this recipe last and about 5 years ago that I first attempted it on my channel. Seems just like yesterday!! With a little help from the team over at Google, I thought it would be fun to revisit the recipe and try a new glaze twist with it and since I’ve been obsessing on “mirror glazing” the two just naturally came together.

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MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356


Boos Walnut Cutting Board:
Boos Maple Cutting Board:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vita-Mix Blender:
Food Processor:
Tweezer Tongs:
Squeeze Bottles:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
Metal Mixing Bowls:
Glass Bowls:
Marble Slab:
Temperature Gun:
Ateco Pastry Bags:
Ateco Pastry Bag Tips:
Sizzle Platter:
Pasta Maker:
Ring Molds:
Hand Grater:
Metal Cannoli Mold:
Waffle Iron:

Cake Batter :
4 whole eggs
1 tbsp vanilla paste or fresh
1/4 cup milk
2 tbsp dark rum (optional)
3/4 cup sugar
3/4 cup brown butter
1/2 cup cake flour

Chocolate Mirror Glaze:
1/4 cup water
1/4 cup sugar
1/4 cup corn syrup (glucose)
1/2 cup sweetened condensed milk
3/4 cup dark chocolate
*2oz gelatin
*2 tbsp water

Nguồn: https://evolution-insights.com

Xem thêm bài viết khác: https://evolution-insights.com/meo-vat/

23 thoughts on “Mirror Glazed Baumkuchen (Tree Cake)

  1. It is pronounced wrong, but with English accent absolutely right 🙂 Though I am afraid I kind of laughed when I heard google's answer. In the end you have to know that also the recipe is not authentic, but the American version of it. Regards

  2. Oi Byron, sou brasileira e assisto muitos vídeos seus.
    Gostaria de saber se eu fizesse essa receia desse vídeos pra vender,
    Como e por quanto eu poderia vender?

  3. When you mispronounce a word and then try to get google to correct you and it’s still absolutely horrible 😂😂 no hate but I just find it funny, great vid though 🙂

  4. hahahah i am not german but I live here and my teacher would kick my ass if I said baukuschen. hahahaha

  5. Could you clarify that you want 2oz of gelatin? Is that by weight? That seems like an awful lot and doesn’t look like the amount you used. Most powdered gelatin come in 0.25 oz packets so your proportions require 8 packets. Is that correct?

  6. Ahhhh your videos always make me so desperate, wanting to eat what you made so badly. And honestly, I am German and I’ve tried like the original cake before of course, but your version of it still looks extremely delicious and really does seem perfect to me with that mirror glaze. Has a nice touch to it and makes it very original.
    Also – don’t worry too much about the right pronunciation. It’s the content that counts and you still did a great job at saying that complicated name. Not even Germans speak their own language perfectly.

  7. lol the very beginning part. well played Byron 🙂 I just noticed also, i think this is your 3rd time making this cake? you really enjoy making it don't you.

  8. Hello. Excuse me but is that a bread knife you used to cut the chocolate? And should we let the chocolate soften a little in room temp before cutting it? I tried it just out of the fridge and it was too hard to cut, or maybe I just have the wrong wrist movement or weak muscles

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