<keyword id="11684276" type="UNKNOWN" weightage="20" keywordseo="piping-bags">Piping bags</keyword> help you decorate cakes and desserts with the convenience of a hand-held functionality. The piping bags help you squeeze out the batter, doughs or cream with proper consistency to ensure neatness and beautiful decoration. There are various factors like size, shape, nozzle size, reusability you need to consider while choosing the piping bags. To help you select the best piping bags, we have listed some options which should suit your requirement. <bulletContentEmbed name="B071JJXD8Y" columns="1"><bulletContentHeading name="B071JJXD8Y_head"><columnHead col="1"><columnHeadThumb><div type="image" title="Durable Build" msid="84595832" hostid="261"></div></columnHeadThumb><columnHeadTitle>B071JJXD8Y</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B071JJXD8Y_body"><bulletContentRow name="B071JJXD8Y_0595280321537943"><bulletContentRowHeading><bulletContentRowHead col="1">Bulfyss Plastic Icing Piping Bags -100 Pieces</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">Decorate your cakes with these piping bags from Bulfyss. To ensure easy squeezing for perfect consistency, they are said to be smooth from the inside. To ensure durability they claim to be made from food-grade plastic material. Also, the rough texture from the outside should help you maintain a proper grip for easy use.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B071JJXD8Y_0666135706047405"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">Their comfortable grip should make them convenient for use.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B016P34K56" columns="1"><bulletContentHeading name="B016P34K56_head"><columnHead col="1"><columnHeadThumb><div type="image" title="Medium Size" msid="84595920" hostid="261"></div></columnHeadThumb><columnHeadTitle>B016P34K56</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B016P34K56_body"><bulletContentRow name="B016P34K56_8600734158205786"><bulletContentRowHeading><bulletContentRowHead col="1">Happy Chef Polythene Icing Piping Bags, Medium- Pack of 100</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">These polythene piping bags from Happy Chef are said to be suitable for icing. Its medium size should allow it to hold up to 150 grams of weight. They should be easy and convenient to hold for creating beautiful designs. Its affordable price should make it a good option to consider.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B016P34K56_1859708354641606"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">They are said to be suitable to hold up to 150grams of the batter weight.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B079WVKJ3S" columns="1"><bulletContentHeading name="B079WVKJ3S_head"><columnHead col="1"><columnHeadThumb><div type="image" title="Disposable Bags" msid="84595997" hostid="261"></div></columnHeadThumb><columnHeadTitle>B079WVKJ3S</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B079WVKJ3S_body"><bulletContentRow name="B079WVKJ3S_2222666212163921"><bulletContentRowHeading><bulletContentRowHead col="1">Syga Plastic Icing Piping Bags for Cake Decorating - Pack of 50</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">These icing piping bags from Syga come as a pack of 50 pieces. It claims to be made from plastic material. The bags are said to be disposable which should make you stay and eat hygienically. The bags are said to be suitable for decorating cakes, biscuits, cookies, etc.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B079WVKJ3S_5988646411537845"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">They should keep your food material with proper hygiene.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B01A5LR95C" columns="1"><bulletContentHeading name="B01A5LR95C_head"><columnHead col="1"><columnHeadThumb><div type="image" title="Reusable Bags" msid="84596058" hostid="261"></div></columnHeadThumb><columnHeadTitle>B01A5LR95C</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B01A5LR95C_body"><bulletContentRow name="B01A5LR95C_1666441731277172"><bulletContentRowHeading><bulletContentRowHead col="1">Hua You Noor Cake/Muffins Decorating Reusable Cotton Icing/Piping Bag</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This piping bag from Hua You claims to be made from cotton material that should make it reusable and washable. The outer covering is said to be made from thick cotton whereas the inner covering is insulated. This bag should help you decorate cakes, muffins, cupcakes, etc.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B01A5LR95C_5271251173934738"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">They are said to be easy to wash and reuse again.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B086LJQ7MC" columns="1"><bulletContentHeading name="B086LJQ7MC_head"><columnHead col="1"><columnHeadThumb><div type="image" title="Lightweight" msid="84596099" hostid="261"></div></columnHeadThumb><columnHeadTitle>B086LJQ7MC</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B086LJQ7MC_body"><bulletContentRow name="B086LJQ7MC_1453569027211950"><bulletContentRowHeading><bulletContentRowHead col="1">Maks Bakeware Transparent Icing Piping Bags- 100 pieces</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">Decorate cakes and desserts with these light paperweight piping bags from Maks. They claim to be suitable for both hot and cold batter for convenient usage. The 100% food grade and BPA free material should make them safe to use and maintain hygiene level. Their wide opening should make it convenient to pour the batter and its strong material should allow you to hold the batter without bursting. Also, it can hold up to 200g of batter comfortably.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B086LJQ7MC_7037632277295687"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The material used should make them safe and non-toxic to use.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed> <bulletContentEmbed name="B08JV27SMJ" columns="1"><bulletContentHeading name="B08JV27SMJ_head"><columnHead col="1"><columnHeadThumb><div type="image" title="Transparent Bags" msid="84596142" hostid="261"></div></columnHeadThumb><columnHeadTitle>B08JV27SMJ</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B08JV27SMJ_body"><bulletContentRow name="B08JV27SMJ_0088831793994417"><bulletContentRowHeading><bulletContentRowHead col="1">Finedecor Plastic Piping Pastry Bag- 100 Pieces</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">These transparent piping bags from Finedecor claim to be of small size(10 inches). The transparent design should allow you to see the amount of batter left and make it easy to use. The material used should prevent the bag from bursting and help you decorate the cakes, cookies, cupcakes, etc with no discomfort. Its lightweight should also make it convenient to use.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B08JV27SMJ_3402738122267682"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">They are said to be convenient to use and prevent bursting.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed>

Piping bag to decorate cakes and desserts

I tried 40 of Trader Joe's holiday foods, and would buy at least 26 of them again

I tried 27 of Trader Joe's seasonal spring products, and there are only a few I wouldn't buy again

I tried 30 of Trader Joe's seasonal spring products, and there are only a few I wouldn't buy again

<ul class="summary-list"><li>Chocolate covered Oreos can easily be made at home with just a few ingredients.</li><li>Melt some chocolate, dip the Oreos, then decorate as needed.</li></ul>The pure simplicity of Oreos is the key to their appeal; the crunchy, chocolatey cookie and the sweet, smooth cream achieve such a perfect balance that it's hard to think of any way to improve them. That said, there is one ingredient that, when added to Oreos, makes them even more crave-worthy and indulgent: chocolate. Give your Oreos a quick dip in a bath of chocolate, let them harden, and you're left with a flawless dessert that's also a crowd-pleasing DIY gift. To learn how to make chocolate-covered Oreos, follow these tips from chocolate sauce expert Eileen Gannon, founder of <a href="https://sundaynightfoods.com/" target="_blank" rel="nofollow noopener sponsored">Sunday Night Foods</a>.<h2>How to make chocolate-covered Oreos</h2><div type="image" title="Chocolate melting in a heat safe clear bowl." height="1414" width="2121" msid="91192175" hostid="261"></div>To make chocolate-covered Oreos that hold up to the versions sold at candy stores, you'll need just a few ingredients. Gannon says that you can use any chocolate you like to dip your Oreos. However, she advises against using chocolate-flavored candy wafers (also known as melts). You can use these wafers to decorate but stick with chocolate that contains cocoa and cocoa butter, as these products will better cover and set on the Oreos. <h3>What you need </h3><ul><li><a href="https://www.amazon.com/OREO-Chocolate-Sandwich-Cookies-Resealable/dp/B00G4U6QJY" target="_blank" rel="nofollow noopener sponsored">1 package (14.3 ounces) of Oreos</a> (or your chocolate sandwich cookie of choice)</li><li>16 ounces <a href="https://www.insider.com/guides/kitchen/best-chocolate" target="_blank" rel="noopener">bar chocolate</a> (dark, milk, white, or semi-sweet)</li><li>Toppings of choice (like sprinkles, crushed cookies, crushed pretzels, or nuts)</li><li>A small saucepan</li><li>A small heatproof bowl (like a glass bowl, a ceramic bowl, or a metal bowl)</li><li>Rubber spatula </li><li>2 forks</li><li><a href="https://www.insider.com/guides/kitchen/best-cookie-sheet" target="_blank" rel="noopener">A baking sheet</a></li><li><a href="https://www.insider.com/guides/kitchen/best-parchment-paper" target="_blank" rel="noopener">Parchment paper</a></li></ul><h3>Instructions</h3>1. Chop the chocolate. Chopping the chocolate into small pieces allows for quicker and more even melting, says Gannon. 2. Melt the chocolate. For the stovetop method, put 3 inches of water in a small saucepan and bring it to a simmer over medium heat. Add the chopped chocolate to the small bowl, then place it on top of the pot. Continue to stir occasionally with a rubber spatula until the chocolate is melted. If you're using the <a href="https://www.insider.com/guides/kitchen/best-microwave">microwave</a>, place the chocolate in a small heatproof bowl. Heat in the microwave on low for 20 seconds, then give the chocolate a stir. Continue heating in 20-second intervals (stirring after each one) until the chocolate is fully melted. 3. Get the toppings ready. If you're planning to add toppings to your dipped Oreos, do a quick mise en place by putting any dry toppings in small bowls and any wet toppings (like caramel sauce or liquid candy coating) into piping bags.4. Dip the Oreos. Place an Oreo flat on a fork, then lower the entire Oreo into the bowl of melted chocolate until it's fully submerged. Slowly lift the fork and Oreo out of the melted chocolate, using another fork (or a small spoon, or a butter knife) to spread extra chocolate on the top of the Oreo if there are any uncovered spots. Tap the fork holding the Oreo gently on the inside of the bowl, allowing excess chocolate to drip off. This prevents the formation of chocolate drips – or feet – on the bottom of the cookie. 5. Decorate. Line a <keyword id="11896835" type="UNKNOWN" weightage="60" keywordseo="baking" source="Orion">baking</keyword> sheet with parchment paper and place the dipped cookies on top. While the chocolate is still soft, sprinkle or drizzle on any toppings you'd like.6. Let them set. Keep the baking sheet in the fridge to set for at least 30 minutes. You'll know that the setting process is complete when you lightly touch the top of the chocolate to see if it is firm, or when you can touch it without getting chocolate on your hands. Quick Tip: For shinier chocolate with a better snap, try <a href="https://www.insider.com/how-to-temper-chocolate" target="_blank" rel="noopener">tempering</a>. Gannon does it by adding chopped chocolate to melted chocolate, stirring until the room-temp chocolate melts, and setting the bowl over a saucepan of warm water to keep it soft and gooey enough for dipping. <h2>Decoration ideas</h2>Oreos can be decorated with any number of nuts, candies, dried fruits, or other favorite snacks. Try these variations: <ul><li>Oreo crumbs. Crush some additional Oreos and sprinkle the crumbs on top of white chocolate-dipped Oreos.</li><li>Salty crunch. Top a milk chocolate-coated Oreo with crumbled potato chips, pretzels, or flaked sea salt.</li><li>Caramel sauce. Put caramel sauce in a plastic zipper-top bag, cut off a corner, and drizzle it on a dark chocolate-coated Oreo.</li><li>Dried fruits. Finely mince dried cherries or even freeze-dried strawberries and place them on top of Oreos coated in your chocolate of choice.</li><li>Pecan toffee crumble. Top a milk-chocolate- or semisweet chocolate-covered Oreo with crushed toffee bits and toasted chopped pecans. </li><li>Add color. Use pastel-colored candy melts to make pretty designs on white chocolate-dipped Oreos.</li></ul><h2>How to store chocolate-covered Oreos </h2>Chocolate-covered Oreos can be made a few days in advance, or up to five days if the chocolate has been tempered. Gannon recommends storing them in an <a href="https://www.insider.com/guides/kitchen/best-food-storage" target="_blank" rel="noopener">air-tight plastic or glass container</a> with a lid. Keep them at room temperature away from sunlight if you've tempered the chocolate or store them in the fridge if the chocolate is untempered. Quick tip: For a fun twist on dipped Oreos, try making chocolate-filled Oreos. Separate both halves of your Oreos, then, using a dull knife spread up to 2 teaspoons of chocolate fudge on the bottom cookie. Add the cookie top back on, then place the Oreo in the fridge for about 30 minutes to set. These filled cookies will last for up to five days in the refrigerator. <h2>Insider's takeaway </h2>Chocolate-covered Oreos are fun, festive, flavorful, and fairly straightforward to make at home. Just melt and temper some chocolate; use a fork to fully dip your Oreos; decorate with nuts, cookies, sprinkles, or your choice of candies and garnishes; and let them set until the chocolate becomes firm and shiny. From there, you can eat them right away. You can also store them for five days at room temperature if they're tempered, or in the fridge if they're untempered.

How to make and decorate chocolate-covered Oreos for an extra tasty treat

Table of Contents: Masthead Sticky<ul class="summary-list"><li>Only a few simple ingredients are required to make choux pastry at home.</li><li>Choux pastry can be used for éclairs as well as sweet and savory cream puffs like gougères.</li><li>It's important to exercise patience and avoid opening the oven while <keyword id="6360038" type="UNKNOWN" weightage="60" keywordseo="baking">baking</keyword> choux pastry.</li></ul>Though it may seem intimidating, making cream puffs, éclairs, or an impressive croquembouche is possible at home. But it's important to get the building blocks of these desserts down first. Each of these treats starts off with choux pastry as its base, and whipping up this bake is easier than you think.Because choux pastry is a cross between a batter and a dough, it's pipeable to form virtually any shape, from round puffs to elongated éclairs. It's baked in three steps, allowing time to rise, fully bake, and then dry out. Once baked, the result is a delicious pastry with a slightly crisp outer shell and a delightfully airy interior pocket that serves as the ideal vessel for creams, jams, and mousses.<h2>A quick history</h2><div type="image" title="Stacked up choux pastries on a red and white checkered table cloth." height="1414" width="1885" msid="85013071" hostid="261"></div>Also known as pâte à choux, choux pastry has French roots dating back to 1540 and was perfected and popularized in the 1800s. The word choux translates to "cabbage," as it was named for its textured shape when piped into a round. But even with its rich history and elegant nuances, choux pastry can be achieved in any home kitchen. "Just like anything, practice makes perfect," says Tiffany MacIsaac, baker and owner of<a href="https://buttercreamdc.com/" target="_blank" rel="noopener"> Buttercream Bakeshop</a>. "I can't think of a better reward than getting to eat the delicious cream puffs, crullers, or profiteroles made while perfecting technique!"With patience, practice, and the tips and tricks below, you'll be well on your way to biting into a homemade cream puff or éclair in no time.<h2>What can you do with choux?</h2><div type="image" title="Two éclairs on a wooden cutting board." height="1175" width="1567" msid="85013074" hostid="261"></div>Choux pastry is incredibly versatile as it serves as the base for a variety of sweet treats. Most well-known is the classic cream puff filled with a luscious, airy Chantilly cream. Choux pastry can also be filled with ice cream and dunked in chocolate sauce to make profiteroles, or it can be turned into an elongated éclair filled with custard or cream and topped with chocolate. French crullers, churros, and croquembouche are all delicious applications as well.But the versatility doesn't stop there. Because choux pastry isn't made with much sugar, the options for savory appetizers and other treats are plentiful, including making Parisienne style gnocchi or gougères, a savory cream puff. <h2>Ingredients</h2><ul><li>1 cup water and/or milk: Using more milk adds more protein, producing a slightly darker crust. Using all water yields a lighter, slightly crisper exterior. Just be sure you have 1 cup of total liquid.</li><li>½ cup butter, cut into small cubes </li><li>1/4 teaspoon salt</li><li>1 ¼ cups flour: Strong bread flour with a higher protein count will help to promote a golden crust and crisp texture. Pastry flour can be used as well, or all-purpose flour if you're in a pinch.</li><li>3-4 eggs, plus 1 egg yolk</li><li>1 1/2 teaspoons sugar</li></ul><h2> What else you need </h2><ul><li>Medium saucepan</li><li>Mixer with paddle attachment</li><li>Piping bag</li><li>Baking sheet</li></ul><h2>How to make pâte à choux</h2><div type="image" title="Choux pastry dough in a mixing bowl." height="1836" width="2448" msid="85013078" hostid="261"></div> <ol><li>Preheat your oven to 400 degrees Fahrenheit.</li><li>Prepare your baking sheets. Parchment paper, a baking mat, or <keyword id="27178" type="ORGANIZATION" weightage="60" keywordseo="cooking">cooking</keyword> spray will prevent sticking.</li><li>Combine milk/water, butter, sugar, and salt. Mix together in a saucepan and turn the stove on high heat. Bring the mixture to a rolling boil until the butter melts.</li><li>Add the flour. Turn down the heat and stir in the flour. Stir vigorously to prevent lumps until the flour is just incorporated, pulls away from the side of the pan, and resembles mashed potatoes. "The key is to cook the paste of flour and liquid until you've evaporated as much liquid as possible so you can re-hydrate it with eggs," says MacIsaac. Be sure not to over-beat so the dough doesn't form a hard ball. The dough should remain soft and flexible. </li><li>Cool the mixture. Allow the mixture to cool to warm before adding the eggs, so they don't scramble when they hit the mixture. Transfer the hot paste to a mixer with a paddle attachment and mix on low for a few minutes to release steam.</li><li>Add the eggs. With the dough in the mixer, add the eggs one at a time. Allow each egg to be fully incorporated before adding in the next one. You may not need all the eggs, depending on the humidity in your kitchen and the size of your eggs. According to MacIsaac, if you pick up a spoonful of dough and it slowly falls away in one big piece, that's the best way to know when you've added enough egg. Once the eggs are incorporated, your finished paste should be shiny and smooth, with a consistency in between a firm dough and a soft batter. </li><li>Shape the dough. Transfer the dough to a piping bag and use it to form desired shapes on the prepared baking sheet, spacing each slightly apart. They will grow a bit in the oven.</li><li>Brush with egg wash. Mix an egg yolk with one tablespoon of water and brush the tops of each pastry.</li><li>Bake the choux pastry. Bake at 400 degrees Fahrenheit for 10 to 12 minutes to allow the pastry to puff up. Reduce the temperature to 350 degrees and bake for 15 minutes until lightly golden. Turn the oven down to 300 degrees to dry the pastry out for 10 minutes, watching carefully that it doesn't brown too much.</li><li>Cool the pastry. Remove from the oven and poke a toothpick into the top of each to release steam. Allow to fully cool for at least 20 minutes before slicing and filling.</li></ol><h2>Troubleshooting choux pastry</h2><div type="image" title="A pile of chouquettes on a table." height="1414" width="1885" msid="85013082" hostid="261"></div>The choux collapsed. Your pastry may collapse if your oven isn't hot enough. Start off with a very hot oven to create the steam that causes the choux to puff up. Once puffed, turn down the oven after 10 minutes to keep the choux from getting too dark. Be sure to also keep the oven door closed throughout the entire baking process. "All that beautiful steam in the oven is an important part of the baking process," adds MacIsaac. "Don't let it out."The choux isn't rising properly. If the eggs aren't incorporated correctly, it can hinder the rise of your pastry while baking. If the paste is too hot when you add in the eggs, they'll start to cook, which can inhibit their rising power.Too soggy or eggy? If the inside of your choux looks moist or shiny when you crack it open, it may need fewer eggs or a longer bake time. Be sure you're giving the choux time to bake at a lower temperature and dry to create that slightly crispy texture. <h2>How long do choux pastries last?</h2><div type="image" title="A pile of profiteroles on a white plate." height="1409" width="1879" msid="85013087" hostid="261"></div>If you're planning to make choux pastry ahead of time, or you're making extra, it does have a shelf life. Keep raw choux dough in the fridge in an airtight bag for up to three days if you're not baking it right away. Once baked, store choux pastries in an airtight container for two to three days, or in airtight bags or containers in the freezer for two to three weeks.<h2>Insider's takeaway</h2>The applications for choux pastry are plentiful and you can certainly accomplish making it at home. It only requires water, milk, salt, flour, eggs, and sugar. The real trick to pulling off the perfect choux is a bit of finesse and attention. Be patient while the pastry is baking, and remember to have patience if you don't achieve the perfect choux on the first try. Practicing your technique will only allow you to try more tasty treats. <a data-type="60eca8d2f8805a3da1775c65">Why it's important to use cake flour when a recipe calls for it</a><a data-type="60233cf9d67e413ace1af757">How to make buttermilk substitutes with milk, yogurt, and more</a><a data-type="60c3d8e07c964f5dae500a08">7 baking powder substitutes for light and airy baked goods</a><a data-type="6101b24c4ee3502e4f0ad8d2">How to melt chocolate chips on the stovetop or in the microwave</a>

What is choux pastry? How to bake, use, and store pâte à choux

<ul class="summary-list"><li>I tried <a href="https://www.insider.com/best-and-worst-cooking-shows-on-netflix">"Great British Baking Show" technical bakes</a>: pineapple upside-down cakes, rainbow bagels, and Danish cornucopia.</li><li>My pineapple upside-down cakes took more than 90 minutes to complete, but they were delicious.</li><li>My rainbow bagels were far from perfect, but they were pretty tasty despite their odd texture.</li><li>The Danish cornucopia famously tripped up semifinalists - and I struggled to make it, too. </li></ul>One of the best parts of <a href="https://www.insider.com/great-british-baking-show-how-producers-make-series-more-dramatic">"The Great British Baking Show"</a> is the technical challenges, which require every competitor <a href="https://www.insider.com/cool-things-to-know-about-the-great-british-baking-show-trivia">to make a specific recipe with limited instructions</a>.Each challenge should be perfect in the eyes of judges Paul Hollywood and Prue Leith, and there's very little room for error if you want to earn the honor of Star Baker and avoid being sent home.But what is it like to make these recipes off-screen, in a messy home kitchen <a href="https://www.insider.com/why-great-british-bake-off-bakers-wear-same-clothes">sans a crew of professionals who will clean up</a> after you wreak havoc with the flour and sugar?I decided to attempt three technical bakes from season 11 - the <a href="https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-pineapple-upside-down-cakes/">pineapple upside-down cakes</a>, <a href="https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-rainbow-bagels/">rainbow bagels</a>, and the much-feared <a href="https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-danish-cornucopia/">Danish cornucopia</a> - using instructions from Hollywood himself.Read on to see how it went. <h2>The pineapple upside-down cake recipe looked straightforward, but there was a lot going on at once</h2><div type="image" title="pineapple cake great british baking show" height="1005" width="1340" msid="79615417" hostid="261"></div>Announced during Cake Week, this was the first technical challenge of the season. Still, it required timing the steps out perfectly and rushing to finish six beautiful miniature cakes in just 90 minutes.I had to make a simple sponge cake, caramel sauce, and whipped cream, plus cut fresh pineapple slices. As for tools, I swapped the pudding molds for a jumbo muffin tin.<h2>I tried to take a shortcut but ended up making things harder on myself</h2>After quickly reviewing the instructions, I thought I could speed things up by making my sponge-cake batter and prepping my pineapple before trying to make the caramel syrup.<div type="image" title="Pineapple Upside Down Cake 1 batter" height="3024" width="4032" msid="79615420" hostid="261"></div><a href="https://www.insider.com/easy-ways-to-make-boxed-cake-mix-better-2018-7">The cake batter</a> came together quickly and my tiny, round pineapple slices were looking good.Unfortunately, I failed to read that the syrup needed to simmer on low for about 20 minutes, so I had to rush to pull it together. <div type="image" title="Pineapple Upside Down Cake 4 pineapple in muffin tin" height="3024" width="4032" msid="79615427" hostid="261"></div>I lined my pan with fruit and syrup, then added my cake batter. As I waited for these to bake, I became increasingly nervous that the cake would stick to the muffin tin, even though I <a href="https://www.insider.com/easy-baking-hacks-2018-9">generously greased it</a>.When my <keyword id="6360038" type="UNKNOWN" weightage="60" keywordseo="baking">baking</keyword> timer went off, I checked for doneness with a metal toothpick, which came out spotless.<div type="image" title="Pineapple Upside Down Cake 6 after baking" height="3024" width="4032" msid="79615438" hostid="261"></div>I let the tin cool for exactly four minutes, then quickly flipped it over onto a cooling rack. All six cakes came out without any trouble - nothing got stuck to the pan. <div type="image" title="Pineapple Upside Down Cake 7 after flipping" height="3024" width="4032" msid="79615440" hostid="261"></div>Overall, this bake took me an hour and 46 minutes to complete. The contestants had only 90 minutes, so I really blew past the time limit here by 16 minutes.Had I made the syrup first instead of trying to take a shortcut, I think I would've finished my bake in time.<h2>Aside from some melting whipped cream, these cakes looked quite uniform and perfectly golden</h2><div type="image" title="pineapple tv versus real" height="600" width="1200" msid="79615441" hostid="261"></div>My pineapple upside-down cakes looked great. They were evenly golden and pretty uniform in size with slightly crisp edges.In an attempt to speed up the cooling process, I'd popped my cakes in the fridge for 10 minutes before decorating them. This just wasn't long enough to keep the neatly piped whipped cream from sliding off the tops. But <a href="https://www.insider.com/biggest-mistakes-people-make-on-cooking-shows-according-to-judges">nearly all of the contestants on the show</a> also dealt with melting cream. <h2>The taste and texture of these cakes were incredible</h2><div type="image" title="Pineapple Upside Down Cake final 3" height="2428" width="3238" msid="79615443" hostid="261"></div>I was worried about the cake texture here because I had to mix my own self-rising flour (there wasn't any available at the grocery store). But the cake was soft, fluffy, and moist, and the caramel syrup soaked through just enough to add <a href="https://www.insider.com/judges-share-ingredients-they-want-people-to-stop-using-on-cooking-shows">extra sweetness.</a>The bites of caramelized fruit were also delicious, and the whipped cream helped balance out this sugary dessert.Next time I make this recipe, I'll probably swap out the bright-red maraschino cherries for Italian-style maraschinos, <a href="https://www.thespruceeats.com/the-truth-about-maraschino-cherries-759977">which are much darker in color and have a less artificial flavor</a>.<h2>My next task was to make the dough for the rainbow bagels</h2><div type="image" title="rainbow bagel great british baking show" height="1070" width="1430" msid="79615444" hostid="261"></div>This colorful bake took place during Bread Week, and I had to start by swapping out a key ingredient. With instant yeast hard to find these days, I had to stray from the recipe by switching to active yeast.It was hard to find any accurate information on how much active yeast to use instead of the recipe's 5 grams of instant yeast, but I decided to try one packet of active yeast, which I then let prove in warm water mixed with sugar.<div type="image" title="Rainbow Bagels 2 dough before kneading" height="3024" width="4032" msid="79615445" hostid="261"></div>From there, I was easily able to make a rough dough, then knead it until I had a smooth ball.So far, everything looked as it should. But things <a href="https://www.insider.com/best-and-worst-things-about-being-a-judge-on-cooking-shows">quickly took a turn for the worse</a>.<h2>Adding the <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> coloring proved to be incredibly difficult </h2>The next step involved dividing my dough into balls, slowly adding food coloring to each, and kneading them until they looked bright and uniform. <div type="image" title="Rainbow Bagels 6 green dough" height="3024" width="4032" msid="79615447" hostid="261"></div>No matter how much food coloring I added or kneading I did, these dough balls looked marbled. I tried both liquid food-coloring drops and gel food coloring, and neither would incorporate into the dough as they were supposed to.<div type="image" title="Rainbow Bagels 4 orange dough" height="2663" width="3717" msid="79615449" hostid="261"></div>I could imagine Paul Hollywood's icy look of disapproval from across the tent. I did my best, but I felt like I had more food coloring on my hands than I did on the dough.During the episode, competitor Sura Selvarajah talked about how was difficult it was to get the color incorporated into the dough, which made me feel less alone.Next I let the dough prove for 45 minutes. I was nearly an hour in, so I knew I had to pick up the pace if I wanted to have finished bagels within the allotted time. <a href="https://www.insider.com/shows-to-watch-if-you-like-great-british-baking-show">This Bread Week challenge</a> allowed the bakers two hours and 45 minutes, so as long as I could shape my bagels quickly, I would be set on time.<div type="image" title="Rainbow Bagels 8 cut into strips" height="2428" width="3238" msid="79615451" hostid="261"></div>Shaping the dough was easier than I expected, but my bagels looked really thin. I hoped a second prove would make them look more like the fluffy bagels I'm used to.<div type="image" title="Rainbow Bagels 9 roll and twist the strips of dough" height="2815" width="3753" msid="79615452" hostid="261"></div>I didn't have proving bags, so I covered the bagels with plastic wrap and let them sit in my warm kitchen for 20 minutes.<div type="image" title="Rainbow Bagels 10 proving" height="3024" width="4032" msid="79615453" hostid="261"></div>As the proving time neared an end, I started boiling water and preheating the oven so not a minute would be wasted.<div type="image" title="Rainbow Bagels 11 boiling" height="3024" width="4032" msid="79615455" hostid="261"></div>Although my bagels didn't look quite as they should, I was so happy none of them fell apart when boiling.At last, it was time to bake them. <div type="image" title="Rainbow Bagels 12 baking" height="3024" width="4032" msid="79615465" hostid="261"></div>I popped them into the oven at 395 degrees Fahrenheit for 25 minutes.<h2>My bagels didn't look quite right, but I was happy they at least resembled what the judges were looking for</h2><div type="image" title="bagel tv versus reality" height="600" width="1200" msid="79615468" hostid="261"></div>It took me a total of 168 minutes, or two hours and 48 minutes. If I had boiled two or three bagels at a time instead of one - my pot was smaller than the ones used on the show - I think I would've finished just in the nick of time.Since I wasn't able to get my dough as vibrant as it should've been, my bagels started to brown in the oven, which made the exterior colors a bit dull.Although my bagels were too large (very "Hula-Hoop-like," as Hollywood described contestant Peter Sawkins' bagels) and far from uniform, they had a slight puff to them and felt hollow.I definitely think they needed to prove for longer in order to achieve the dome-like rise most bagels have.<h2>They tasted fine, but their texture was too tough</h2><div type="image" title="Rainbow Bagels final 3" height="3024" width="4032" msid="79615469" hostid="261"></div>It was a bit tough to cut into the bagel since the exterior and the bottom were slightly overdone. The inside was slightly soft, but the bagels were so narrow that I didn't get enough of that soft bite to balance out the chewy exterior.Although the texture wasn't quite right, <a href="https://www.insider.com/review-ranking-all-einstein-bros-bagels-worst-to-best">these tasted like bagels</a>. Still, I'd totally be at risk of going home if I served these to the judges. <h2>For my final bake, I tried the challenging Danish cornucopia from Patisserie Week</h2><div type="image" title="danish pastry great british baking show" height="1079" width="1439" msid="79615471" hostid="261"></div>Completed during Patisserie Week, the Danish cornucopia threw the semifinal contestants for a loop. But with a full set of instructions, an idea of <a href="https://www.insider.com/what-the-bake-off-application-is-really-like">what the final product was meant to look like</a>, and my ingredients ready to go, I was feeling optimistic. It took just nine minutes to fully mix the almond-flour dough, then I covered it and let it chill in the fridge for two hours.<div type="image" title="Danish Cornucopia 1 dough" height="2728" width="3638" msid="79615472" hostid="261"></div>From there, things quickly got more difficult.<h2>The cornucopia-assembling process was just as challenging as it looked on the show</h2>I had to weigh and shape 10 segments of dough, then carefully bake them to the point that they are "firm on the outside, but chewy on the inside," according to the guidelines.<div type="image" title="Danish Cornucopia 2 shaping" height="3024" width="4032" msid="79615474" hostid="261"></div>Weighing, shaping, and baking the dough pieces wasn't as tough as it appeared on TV.The steps that came next were more difficult, especially since they each overlapped with one another.<div type="image" title="Danish Cornucopia 3 after baking" height="3024" width="4032" msid="79615475" hostid="261"></div>While my dough cooled, I whipped up a quick icing. I also melted some dark chocolate, put it in a piping bag, and made the decorative scrolls.Unfortunately, I piped my first batch too thin and they all broke when I tried to remove them from my tray. I had to pipe them all over again. <div type="image" title="Danish Cornucopia 5 chocolate scrolls chilling (2nd attempt)" height="3024" width="4032" msid="79615478" hostid="261"></div>When the dough felt just slightly warm, I <a href="https://www.insider.com/review-trying-cinnabon-frosting-pints-and-recipes">piped the icing</a> onto each cookie.I remembered that the judges wanted to see the icing piped further down the rings on contestant Hermine's cornucopia, so I took care to drag my icing down each cookie. My piping was pretty unsteady and ended up looking rushed.<div type="image" title="Danish Cornucopia 4 add icing" height="2872" width="3830" msid="79615479" hostid="261"></div>Next I made the caramel, which I'd be using as a glue to assemble my cornucopia.The recipe says I should not stir the sugar at all while it's on the stove, only swirl the pot. I still swirled the pot too often, which caused my sugar to crystallize. <div type="image" title="Danish Cornucopia 6 making caramel" height="3024" width="4032" msid="79615481" hostid="261"></div>To remedy this hiccup, I added a bit more water and cranked the heat, <a href="https://www.insider.com/baking-hacks-favorite-recipes-from-duff-goldman-2020-8">letting the sugar melt again and caramelize.</a>I then carefully dipped each ring into the caramel and attached my cookies, which was tough because the caramel hardened almost instantly. In my rush, I didn't curve the horn as much as I should have, and it couldn't stand up on its own. I used a metal container to prop it up as I added my chocolate scrolls, which began melting as soon as I removed them from the fridge. It was just too hot in the tent - erm, my apartment.On this episode, <a href="https://www.insider.com/great-british-baking-show-season-eight-baker-bullied-wont-watch">the contestants</a> were given two hours and 15 minutes. This took me an hour and 39 minutes of work, plus the recipe's recommended two hours of chill time in the fridge.The recipe also states that you can chill the dough overnight or for 30 minutes in the freezer. Had I been on the show, I would've chilled the dough in the freezer for 30 minutes, which means I likely would've taken about two hours and nine minutes to complete this technical bake.<h2>My cornucopia didn't look amazing, but I took solace in knowing that many of the semifinalists also had messy results in this challenge</h2><div type="image" title="bakeoff reality" height="600" width="1200" msid="79615482" hostid="261"></div>My Danish cornucopia was a bit of a flop, but at least I didn't set it straight up and down as competitor Dave Friday did (and, spoiler, he was a finalist).<a href="https://www.insider.com/best-air-fryer-desserts-to-make-at-home">My piping work</a> with the icing left much to be desired, and my horn needed to curve inward much more for better balance.<h2>I nailed the texture of the rings, and the flavor was surprisingly good, too</h2><div type="image" title="Danish Cornucopia final 2" height="3024" width="4032" msid="79615484" hostid="261"></div>Although the dessert didn't look the way it should have, I was impressed with my first bite.The cookie ring was slightly crunchy on the outside and soft and chewy on the inside. It wasn't overdone or underbaked.<div type="image" title="Danish Cornucopia final 6" height="3024" width="4032" msid="79615485" hostid="261"></div>The caramel <a href="https://www.insider.com/cookie-baking-mistakes-people-make-2019-3">was a bit too chewy for me</a>, but it definitely held everything together pretty well. Although the chocolate scrolls became a melted mess, the bites with chocolate were so delicious.<h2>Overall, I probably wouldn't make it very far on '<keyword id="9951257" type="UNKNOWN" weightage="60" keywordseo="the-great-british-baking-show">The Great British Baking Show</keyword>'</h2><div type="image" title="Danish Cornucopia final 4" height="2822" width="3763" msid="79615487" hostid="261"></div>Maybe <a href="https://www.insider.com/great-british-baking-show-contestants-on-bad-things-about-series">I don't have what it takes to be a Star Baker</a> or earn a Hollywood Handshake, but it was still fun to <a href="https://www.insider.com/contestants-on-what-its-like-to-be-on-bake-off-secrets">test out the recipes at home</a>.I'm not too skilled in the delicate art of making bakes look beautiful, but for the most part, <a href="https://www.insider.com/how-to-make-cookies-from-a-mix-taste-homemade-hacks">my attempts tasted pretty good</a>.I don't plan to try to create that cornucopia again, but I'd definitely give the bagels one more go. The big winner is those delicious pineapple upside-down cakes, which will become a regular dessert in my home. Read More:<a href="https://www.insider.com/cool-things-to-know-about-the-great-british-baking-show-trivia">18 things you probably didn't know about 'The Great British Baking Show'</a><a href="https://www.insider.com/shows-to-watch-if-you-like-great-british-baking-show">10 shows to watch if you love 'The Great British Baking Show'</a><a href="https://www.insider.com/which-famous-chef-has-the-best-pumpkin-pie-recipe">I made pumpkin pie using 3 celebrity-chef recipes, and the worst was from a baking legend</a>

I tried recreating 3 recipes from 'The Great British Baking Show,' and I don't have what it takes to be Star Baker

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<ul class="summary-list"><li>Herrine Ro is a senior <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword> producer for <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">Food</keyword> Insider.</li><li>Her friend and editor, Emily Christian, made a compilation of six of the best videos Herrine produced.</li><li>Herrine reviews Emily's compilation video and shares behind-the-scenes stories and commentary that never made it into the published stories.</li></ul>Following is a transcription of the video:Herrine Ro: Carl!Carl: What?Herrine: Can you close the door? I can hear you peeing. When this quarantine is over, I am preemptively filing for divorce. Hi, guys, I'm Herrine, and it has been about four years now since I've been a video producer at Insider. A lot of you may know me as just the girl who eats, but I promise you I'm a lot more than that. I have eaten giant foods, viral foods, sometimes strange foods, and legendary foods, but not all of the things that I've eaten were what you would expect. Like, not all of them were, like, delicious. My editor, Emily, is surprising me with a compilation of some of my most memorable moments as a producer here.Emily Christian: Shall we begin?Herrine: We shall begin. I immediately recognize the first clip, and I'm not surprised. I get asked all the time if this tasted good. I mean, it didn't taste bad. I still don't know what it tastes like. I still wouldn't be able to explain it to you. Oh, and the chef, Will, this has haunted him. Like, the <keyword id="9582923" type="UNKNOWN" weightage="60" keywordseo="watermelon-ham">watermelon ham</keyword> truly follows him wherever he goes. [laughs] If somebody gave me a plate of this and I had no idea what it was, I would assume that it's just very, very raw prime rib. Doesn't look like raw prime rib. [laughs] Good try, Herrine. Good try. It didn't taste like a watermelon, but it had the texture of one, and it definitely didn't taste like a ham. I don't know. So, Emily, would you try it?Emily: No. I'm sorry. Absolutely not. How much did it cost?Herrine: It cost, like, $60 for a watermelon.Emily: No.Herrine: And there was, like, a list. There was, like, a waiting list for it, if I remember correctly. After the video went viral, I mean, granted, like, the amount of work that went into making the watermelon ham, like, obviously you're gonna wanna upcharge.Emily: It's really, like, the novelty of it, you know? I think. If you're ready, Herrine, OK, I just wanna preface the next one. It's important to me that I say a few words before we begin. This was a shoot we did together. It was one of my favorite trips we've ever taken, our trip to Seattle, OK?Herrine: Yes!Emily: And I just wanna say sometimes I sit at home and I think to myself about the fact that this video exists on the internet. You should just roll the clip. You should really roll the clip.Herrine: I mean, if that doesn't catch your attention, I don't know what does. Oh, my God, that looks like a [whistle] I can't - sorry.Clip: I just wanna touch some geoducks!Herrine: Oh, she just wants to touch it. This is like one of those things where, like, no matter how many times you're exposed to it, you just, like, you're still very....Emily: It never...it never gets better. I think something that people might now know about you when they watch your videos is, like, you're very honest. Like, you have a hard time masking your emotions. If you feel a certain way about something, you're not, like, you know, I love you, but you're not very good at hiding it.Herrine: I did not like the taste of it at all. OK. It kinda tasted like abalone in the sense where it was, like, kinda crunchy.Emily: Yeah, it had that, like, almost like a cartilage-y kind of consistency.Herrine: Yeah. But it was extremely briny and, like, had a distinct smell that, like, just I feel like is an acquired taste. Like, it really truly was.Herrine: I just hate that you, like, used the word fleshy for it.Emily: Yeah, but, like, I couldn't think of another way. Like, once I was eating it, I was like, "This is fleshy." This video just goes to show that we will really do just about anything for this job. We're locked into this career now.Herrine: All right, next one. How could I forget? One of my favorite videos of all time. I miss my silver hair, though.Emily: Yeah. This was truly a journey for your hairstyles.Herrine: Every afternoon at 5:00 p.m., hopeful diners wait in line anywhere from two to four hours to put their names down on the list for the night. When I went in, I was honestly more excited about trying the <keyword id="6358351" type="UNKNOWN" weightage="60" keywordseo="pizza">pizza</keyword>, because I knew it was so difficult to, like, get in.Mark Iacono: We start taking names at 5.Herrine: I still remember when I saw Mark for the first time. I was so starstruck. [orchestral music]Emily: I remember you telling me about it too. You were, like, in love with this story, and then I started to feel jealous.Herrine: To get a better idea of what makes Lucali pizza so great, I had to step into the kitchen and learn how Mark makes his pizza. He kind of, like, sprung it on me, where he was like, "Do you wanna learn how to do it?" And I was kinda like, "Uh, OK." I'll do whatever you want me to do. And then it became, like, this video that, you know, exceeded my expectations, to say the least. I have the upper-arm strength of a child.Mark: Put some muscle into it.Herrine: I have more muscle now. I've been working out. Dollop it everywhere?Mark: Well, you don't gotta slam-dunk it, basketball.Herrine: The subtle shade. So gingerly place it down?Mark: Yes, just throw it on.Herrine: After that, the pizza goes into the oven and is topped with Parmigiano-Reggiano and fresh basil. I never thought - Oh, this moment, when I was filming here, the restaurant is always so, so packed and, like, constantly is just, like, an influx of people coming in and out, so in order to film this, because the restaurant is so dark, we had to be right next to the window, and it's like a family-style window, so we were occupying, like, a table of five, and all I saw was people staring into the window, cold 'cause it was winter, looking at me, charging a whole table of five, and, like, eating this pizza being like, "Oh, it's so good." I have tried coming into Lucali's so many times. Oh. I did cry eating this pizza. It wasn't for show. [piano music] So I feel like that's the reason why this video did really well, is because he was there at each part, and then he, like, sat down to eat with me, which, again, the family table is just.Mark: I don't eat a lot of Korean food. I don't know where to go.Herrine: OK, that I can share with you.Mark: OK, you gonna take me out for Korean?Herrine: Yes, I can do that. Mark: I may have to name the pie after you.Herrine: He did make that pizza dedicated to me, but he didn't put it on his menu.Emily: Did you actually end up taking Mark to Korean food?Herrine: I did. [laughs]Mark: No, I'm really good with chopsticks, except metal ones. I gotta get some, like, grips or something. [Herrine laughs]Emily: Well, Herrine, I will say the chemistry in that video is, like, it's astounding to watch.Herrine: The comment section was straight wild. The disrespect in some of you. Ah, mustard pizza. You know, this one actually tasted, like, pretty good.Emily: It looks good to me.Herrine: And, like, those little, like, charred cheese bits were delish.Clip: Let's go find out!Herrine: These guys were such characters, oh, my God.Francis Garcia: Who doesn't like a cheese sandwich with mustard?Herrine: I think they're, like, brothers. They're related, if I remember correctly. Wow, OK I have a lot of thoughts.Herrine: She always has a lot of thoughts.Clip: It is growing on me. If you ask me, this deserves a little bit more.Herrine: The amount of cheese that goes onto that pizza, I mean, granted, it is a Detroit-style pizza, alarmed me. And for the video we really wanted to show that it had mustard in it, so we asked them when we were filming to, like, put more mustard on, so when I got the pizza, it had more mustard than, like, the original one on their menu, so it was, like, very sour. I'm gonna have so much heartburn after this. The owners were so funny.Emily: When you guys came back to the office from this shoot, you were like, "You have to see these guys. They were incredible on camera and we have to show this bonus clip that we have." And I think, like, I have the bonus clip if you want, if you want to reveal it.Herrine: Oh, my God, play it.Emily: OK, OK, I have the bonus clip, I have it right here.Francis: Welcome to Lions &amp; Tigers &amp; Squares. We sell Detroit pizza with a <keyword id="6355838" type="LOCATION" weightage="60" keywordseo="new-york">New York</keyword> accent right here in New York City. Detroit pizza, New York accent, Hawaiian - [horn blowing] F---! [beeping] [beeping]Salvatore Basil: We gotta do that s--- again!Francis: [beep] that was you, you [beep]! Look at the Statue of Liberty. Control the crowd. All right, all right. Look at the dogs, the dogs are great!Herrine: Next video now. Benny Tudino's! Why did I do that? Why did I just look surprised or, like, scared in, like, every video in the beginning?Emily: That was an old Insider thing, where you would just be like [gasps]. [intense music]Herrine: Oh! Oh, my God!Emily: 'Cause we didn't used to talk in our videos. This was before we ever spoke.Herrine: Yeah, this is actually when we didn't speak at all in our videos. We have some great moments. All of you are just so astounded about our very stark height difference. I mean, you're 6 feet? Emily: I'm 6 feet, yeah. So we're on either end of the spectrum, truly.Herrine: I mean, I keep her around because she gets me from, like, a high angle so I look skinny. This was honestly one of the best pizza slices I've had. Oh, Carl! Wow, Carl looks so different.Emily: You guys both look like babies, absolute babies.Herrine: So, the guy who's in the video eating the pizza is my now boyfriend. He was the camera person for this shoot. He no longer works at Insider. Ooh! This video made cannoli one of my favorite desserts. We just arrived in Boston.Emily: It's cold.Herrine: It's so cold! Oh! This lady, she was like, this lady, she was like, "Do you want me to do it in a thick Boston accent?" And we were like, "Yeah." And then she just went for it.Kim Ring: Oh, my God, Mike's Pastry. It's the North End, you really can't go wrong. It's homemade, it's rich, it's creamy, it's sweet. Like I said, you know, the character alone is worth it. You just gotta deal with the calories.Herrine: Mike's Pastry was good. They were big and, like, delicate. And then Modern Pastry was just, like, very sweet. I still remember that yellow vanilla custard was just, like, extremely sweet. The underdog was Bova's Bakery, which is my favorite place in Boston now. The Florentine is my favorite dessert I've ever had. I think it was one of the best things I've ever eaten in my four years as a producer at Insider. This is very overwhelming. Oh, this was the part where that girl came over to you and just ate your cannoli. [laughs] You didn't even know her.Emily: It's good, right?Girl: It's so good.Emily: Do you want the rest of it? Herrine, I had no idea how to handle that situation.Herrine: I don't know what a Florentine shell is. I assume that it's from Florence. Maybe. It's French. It's from France. You and I both didn't know what a Florentine cannoli was going in, but they just kind of offered it us, like, kind of toward the end, where they were like, "Oh, you should try this too." And oh, my God. So, basically, like, the shell, instead of, like, those cannoli shells that are, like, fried dough, the Florentine cannoli has, like, a sweet almond brittle. Right? That's the shell?Emily: Yes, I think it's, like, caramel is the binding on that.Herrine: If the people that I know are working there, they will pack me the shells of the Florentine separately and give me, like, one of those piping bags of the cream so that, like, they won't get soggy. I ate too much filling. I'm just, I'm really glad, though, that we ended up featuring Bova's and, like, everything worked out the way that it did. It is now, like, my favorite place in Boston. Oh, is that it?Emily: Yeah, that's the last one. Yeah.Herrine: Oh, that was so much fun. Emily and I, we don't really know how to end conversations, 'cause we're, like, very awkward. So, how do you wanna do this?Emily: I don't know. Um, bye!Herrine: Bye!Emily: Bye!

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