I Tried Making Homemade Zebra Cakes | Claire Recreates
926,719
Published 2024-05-28
In her exciting new YouTube series, "Claire Recreates," Claire Saffitz tries to recreate beloved childhood snacks and popular meals with a unique twist. Today's episode focuses on the Little Debbie Zebra Cakes. Join Claire as she reimagines these beloved classics, serving up delicious recipes tailored for home cooking enthusiasts. If you're longing for a nostalgic foods and fascinated by the intricacies of recipe development, this series is for you! Don't miss out on Claire's creative take on classic dishes.
#clairesaffitz #zebracake #cake
Chapters:
00:00 Intro
00:43 Zebra Cakes
01:20 Taste test (Original)
06:28 Game plan
06:41 Bake cake
16:37 Make the filling
22:23 Fill & stack
25:28 Cut out hexagons
27:56 Fondant & glaze
38:14 Chocolate stripes
42:15 Comparison
45:28 Spud gets brushed!
What's for Dessert by Claire Saffitz is out now: geni.us/WjcIbfp
Dessert Person Online: www.dessertperson.com/
Claire on Instagram: www.instagram.com/csaffitz/?h...
Claire Merchandise: www.dessertperson.com/buystuff
Penguin Random House Books: www.penguinrandomhouse.com/
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
Recipe:
To make zebra cakes, start by whisking ¾ cup cake flour, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, and ¾ teaspoon kosher salt in a medium bowl. In a separate bowl, beat 3 egg yolks and ¼ cup sugar with a hand mixer until ribbony, then stream in ¼ cup neutral oil, ¼ cup buttermilk, and a teaspoon of vanilla extract. Pour the yolk mixture into the flour mixture and whisk until smooth. In a separate bowl, combine three egg whites, ¼ cup sugar, and a pinch of cream of tartar and beat with an electric mixer to stiff peaks. Fold the whites into the batter, then scrape onto a parchment-lined half sheet tray. Bake in a 225-degree oven until springy to the touch and golden, then let cool. Trim the edges then cut the sponge into 6-cm-wide strips and trim them horizontally so they’re about 7mm thick. Freeze the pieces.
To make the filling, combine 3 ounces egg whites, 5.5 ounces of sugar, ½ teaspoon kosher salt, and a pinch of cream of tartar in the bowl of a stand mixer set over a double boiler and stir until the sugar dissolves. Whip the egg whites until firm peaks form and the meringue is room temperature, then gradually beat in 10 ounces of room temperature butter. Scrape down the sides of the bowl and beat in 1 tablespoon of vanilla paste. Pipe a layer of buttercream onto the surfaces of the cake strips using a basketweave tip, then sandwich the cake together. Chill briefly, then cut out hexagons using a serrated knife and template. Chill the cakes.
In a large bowl, whisk together 4 cups powdered sugar, ¼ cup hot water, ¼ cup light corn syrup, and 1 teaspoon vanilla extract until smooth. Whisk in 142g melted white chocolate, then thin with more hot water to the desired consistency. Place over a saucepan of hot water to keep warm. Spread a thin layer over the tops of the cakes, let set at room temperature, then place the cakes one at a time glaze-size down on a large fork and spoon the glaze over the cakes until fully enrobed. Place on a wire rack and let set. Pipe thin lines of melted chocolate over the surfaces of the cakes in a wavy pattern and let set.
All Comments (21)
-
Back with another episode of Claire Recreates! If you enjoy these episodes, be sure to comment and let us know what you'd like to see next!
-
starting the recreating series again was one of the best decisions
-
Babe wake up, Claire Saffitz is receating another iconic snack!
-
So happy to have these revived. The one aspect that would be great to have back is seeing others try the results. Whether it be the crew, husband or random friends with cooking experience. It was always great seeing peoples reactions to Claire's creations in addition to her tasting notes and analysis.
-
I'm so happy that you've managed to find a way to revive this series after the trauma of Gourmet Makes and BA. You seem a lot more comfortable in this environment being able to recreate stuff and much less stressed over it. I hope this series ends up being something you can just let loose and have a lot of fun with 💖
-
When i was a kid it was "How it's made", in my 20's it was "Gourmet makes", thank you for indulging my need to deconstruct things and starting this series once again!
-
These are even better than the BA era. Claire’s more relaxed, and the ratio of education to entertainment is more balanced. Truly loved this episode!
-
claire trying to get the measurements exact will never not make me giggle, like she’s SO serious… i love it
-
Thinking about all the ways Claire could elevate a Star Crunch and am SALIVATING! It's already delicious, but imagine: Better cookie! Better caramel! Better chocolate! Crispy rice cereal! Incredible.
-
I still remember all the Claire videos where she looked like she was always 15 seconds from breaking down. I am here for the Claire that is calmer, more in control of her kitchen. This is the content we need in 2024.
-
I love how chill and not over-produced these videos are. Hard to find content like this in the clickbait / shock value era of youtube 😅
-
hey claire! i’ve been following along your journey on youtube for quite some time but have never commented. first of all i just want to thank you for everything you are- you’ve been a calm, safe place for alone time for many years lol! Not to mention a massive inspiration in my cooking and baking. I missed your recreation videos so so much, so it made me so happy (nearly tearing up no lie.. i feel like i’ve grown up watching you now) to see you bring this concept back with the passion and happiness you seem to have going on with what you have built for yourself. look up to you immensely claire, thank you for making so many of my days l! who knows if you’ll read this but buzzed me rn thinks this is a must do comment lmaoo
-
I remember I used to watch these videos Claire did back in 2019 in my first year of college. At the time, I was majoring in nursing, but I knew that wasn’t what I wanted to do. Now, I’m in my fifth year of college and I’m majoring in food science where I do exactly what she does in my R&D roles. I really enjoy it and hope to do more in my future career!!
-
The pure joy I felt when I discovered Claire had resurrected 'Gourmet Makes' 🥰
-
We are inching closer to Claire recreating cosmic brownies!!! 🤩🤩
-
thank you to every single person involved in bringing back claire recreating snacks for youtube videos
-
Love these - hope they can stabilize the camera or edit to be less shakey in future episodes. 🤞
-
Love when you take a bite of the finished creation but would also really enjoy seeing your crew try them and comment.
-
The happy little hand mixer face when she’s measuring the thickness of the cake is adorable! 13:02
-
I love this era because Claire doesn't look ten seconds away from a breakdown at all times. I love this for her!!
