Category
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CreativityTranscript
00:00 (upbeat music)
00:02 - Welcome back to another episode of Ginny Chef TV.
00:19 Today we're gonna be making this beautiful cake,
00:21 so let's get started.
00:22 - Let's get started.
00:23 What we're gonna need for the cake batter
00:25 is two and one fourth cup of plain flour,
00:29 two eggs, one cup of milk, one and one third cups of sugar,
00:32 some vanilla bean paste, I'll talk about that next.
00:36 We're gonna need half a cup of butter or 125 grams,
00:40 20 grams, I don't know,
00:41 three teaspoons of baking powder
00:44 and one fourth of a teaspoon of salt.
00:47 So let me just quickly talk about this.
00:50 We went to Costco only like two days ago
00:53 and I was so excited,
00:55 I was begging my mom to go to Costco.
00:57 I don't know why I'm in love with vanilla bean paste,
01:00 I just feel like a lot of my people
01:02 that I watch on YouTube uses this and I just love it.
01:05 I just feel like it just gives something extra
01:08 but you can definitely use vanilla extract.
01:11 I'm going really crooked with my cooking today.
01:15 We're also gonna need a spatula,
01:18 two cake pans, I'm using 22 inches,
01:21 you can see me, I'm using 22 inches,
01:24 but you can use any.
01:26 We'll put some cooking spray
01:28 and I've got an electric mixer.
01:31 So let's get started.
01:33 We're gonna start off with,
01:34 it's coming, um, come forward.
01:36 We're gonna put all our dry ingredients into the bowl.
01:39 So we've got our flour,
01:40 pop that into the bowl.
01:43 I just had another fourth cup of flour.
01:47 Pop that into the bowl.
01:48 We have our sugars,
01:50 baking powder, salt,
01:55 (tapping)
01:57 now we're just gonna put this on the electric mixer
02:01 just to mix them.
02:02 You can use a hand mixer if you want
02:05 but I've just got my trusty Breville stand mixer.
02:09 So I'm just gonna go on low speed.
02:11 You can just do this part with a whisk.
02:14 You just have to incorporate those
02:16 and then now I'll be back when we're adding in our butter.
02:19 Okay, so what we're gonna do is
02:20 I just cut my butter into cubes
02:23 and softened it, so just get all that butter off
02:27 and just in a thin, nice and thin stream,
02:31 pour it in thinly, thin, thin, thin.
02:35 Okay.
02:39 I think that should be good.
02:44 What we're gonna do is just mix this for about a minute.
02:47 I've been doing it for a minute
02:48 but go like that and then go on high speed
02:50 and then go back down.
02:51 So I've been mixing it for about a minute.
02:54 So now I'm just gonna take it up.
02:58 So what I've done is been mixing this.
03:00 Now I'm just gonna crack my eggs.
03:02 Just 'cause I want to, you don't have to
03:04 and I'm doing that pro egg crack.
03:07 I just like it.
03:08 Okay, so now what I'm gonna do is put it on low.
03:16 Get my two beautiful eggs that I cracked with my hand.
03:21 And now I'm just gonna put them one at a time.
03:23 You really don't need to put them one at a time.
03:26 I'm just doing it because I think they'd be there.
03:29 And the second one.
03:30 Okay, so I have mixed in the eggs
03:33 and it looks like it's kind of curdling.
03:34 I was like panicking but no, it's okay.
03:38 If you just put it on high speed,
03:39 it just goes and makes a beautiful cake batter.
03:41 I just want to show you.
03:43 Look at that, just look at that.
03:44 Look at that beautiful stuff.
03:46 Look at that beautiful stuff.
03:47 Now, okay, so my favorite ingredient, vanilla bean paste.
03:52 I love it so much.
03:55 It was really expensive, so I don't want to waste it.
03:58 So I'm gonna put about like a little,
04:01 like watch, just a little squirt.
04:03 That, about a fourth of a teaspoon.
04:06 You put, with the vanilla extract,
04:08 I would put at least a teaspoon if you were using vanilla.
04:12 And now just give it a little mix.
04:13 And the good thing about vanilla bean paste
04:15 is you get that little specks of vanilla
04:17 and they're so good.
04:18 Cake's ready, batter's ready, sorry.
04:22 I'm just gonna give it a little test.
04:24 Oh, it's so good.
04:27 I just want you to come in.
04:29 This is the good thing about vanilla bean paste.
04:33 You can use extract, but as you can see,
04:35 there's beautiful seeds.
04:36 I love it when I see the seeds.
04:38 Okay, enough talking about batter.
04:42 We need to actually make the batter.
04:44 So what I'm gonna do is get some canola cooking spray.
04:46 You can use any cooking spray.
04:48 Just put it around the sides.
04:53 Yep, we're good, yep, yep, yep, we're good.
04:59 Got my trusty, dusty ice cream scoop.
05:02 The best thing in the world for me.
05:03 Now I'm just gonna get our batter,
05:08 put it in and just keep on distributing it.
05:12 You can just eyeball it, which I would probably do,
05:16 but today I just wanna make a perfect scoop.
05:19 As you can see, I've evenly distributed the batter
05:35 between these two pans with a cookie scoop.
05:38 And now what I'm gonna do is give it a little shake.
05:42 Other sides, just give it nice and even.
05:44 Then fill that air bubbles out.
05:47 And as you can see, I have got something here.
05:52 It's called, I think it's called a cake strip or something.
05:55 I'm not really sure.
05:57 You should come to me, but I'm not sure.
06:00 Leave it in the comments if you know what it's called.
06:02 But these, apparently they protect the cake
06:06 from not going puffy, so you don't have to level it.
06:10 But if you know anything about these,
06:13 please leave in the comments down below.
06:15 Just tell me a little bit more about it 'cause I got it new.
06:18 I'm just gonna put these two into a 170-degree oven
06:22 or 350 Fahrenheit.
06:24 And I'm just gonna bake them until we put a skewer in the middle
06:26 and it comes out nice and clean.
06:30 OK, so our cakes have come out of the oven
06:32 and they are completely cooled.
06:35 And I've just got a drying rack down here.
06:38 And I'm just using the back of a spoon,
06:39 but you can use kind of anything.
06:42 And now what I'm gonna do is this is how I get it out.
06:44 This is how I do it.
06:46 I'm just gonna go like this, go around the sides,
06:50 put your cooling rack like this, and you don't have to do this.
06:53 I'm just doing it.
06:55 And flip.
06:57 Tap.
06:59 Oops.
07:00 And I have tried a lot of recipes,
07:04 and this recipe is the most yummiest, spongiest recipe ever.
07:12 I love this recipe.
07:14 I think I'm gonna use it as my video recipe.
07:16 So as you can see, it's not gonna come out.
07:18 Oh!
07:19 Miracle, it just came.
07:21 And because we didn't use baking paper,
07:23 it's a little bit on the bottom,
07:24 and that's good because I can snack on it.
07:27 Scrape it up.
07:28 Oh, my...
07:31 Yum.
07:33 OK, so I always make buttercream in the middle of my layers,
07:37 but today I'm gonna be putting some cream in the middle,
07:40 then on the top, white chocolate ganache.
07:42 I love making white chocolate ganache.
07:44 I don't know why I just... I do.
07:45 So let's start off with 220g of white chocolate,
07:50 100ml of cream.
07:53 Now get yourself a spoon.
07:54 Just like a spoon.
07:57 And wait for this to boil.
08:00 Oh, not boil. Nearly boil.
08:02 OK, so that looks good.
08:04 So now what I'm gonna do is turn off the heat
08:06 and let's come back here, my favourite part.
08:09 Let it sit.
08:10 And now I'm just gonna give it a nice...
08:12 ..um...
08:14 ..mix-a-roo.
08:15 I put my chocolate in the microwave for 30... 20 seconds.
08:22 You don't want to put it for too long
08:24 because you don't want to burn your chocolate, obviously.
08:27 So as you can see, I have done our chocolate ganache.
08:31 And I used, like, Candy Melts.
08:33 And what Candy Melts are is they set rock hard.
08:36 And, um, if you don't have Candy Melts,
08:38 if you have, like, real chocolate,
08:40 you can put it into your big plastic bag
08:44 and put it in the fridge for an hour
08:46 or leave it just like this overnight.
08:49 But then if I do that, this will set rock hard.
08:51 So if you have Candy Melts,
08:54 put it into your electric mixer or hand mixer.
08:56 And you just want to mix it
08:59 for about five minutes or whenever it kind of contains thick frosting.
09:04 The ganache is actually mixing now.
09:06 And you know what this tastes like?
09:08 It tastes exactly like condensed milk. I love it.
09:10 So now I'm just gonna add a little pinch of salt.
09:13 And... vanilla bean paste.
09:17 Obviously, extract is what I would use if I didn't have this,
09:21 but I'm just in love with it, you know.
09:24 And I'm gonna use a squirt, about like that.
09:28 And let it mix until it contains, like, frosting.
09:31 OK, so our ganache is ready.
09:34 OK, so this is our first cake on the cake board.
09:37 And I'm just gonna... Before I put that, I'm just gonna quickly...
09:40 Um, I'm using Candy Melts, so that's why these set a little bit hard.
09:44 So that's why I'm working a little bit quickly.
09:46 Sorry if I am and you can't follow my steps, but I have to.
09:50 Um, and now what we're gonna do
09:52 is put our white chocolate ganache in the middle.
09:55 (MUSIC PLAYS)
09:58 Now I'm just gonna plop the next layer on
10:04 and give it a little push.
10:06 (MUSIC PLAYS)
10:21 What I'm gonna do now, as you can see, I'm just sprinkling on...
10:26 I'm just gonna plate underneath me,
10:28 just so I don't mess anything up.
10:31 I'm just gonna sprinkle on some sprinkles.
10:34 This is optional.
10:35 I just thought I didn't want to waste any more cream
10:37 putting it on the sides to cover all the little spots.
10:40 So I just thought, get a little bit of sprinkles,
10:43 do a little decorating.
10:45 And, um, we're going for a dinner party tonight,
10:48 and this is the cake, and it's gonna be very festive
10:51 and we'll take some photos
10:53 and show you what it looks like when it's done.
10:55 So I've done the outside sprinkles and it looks pretty nice.
10:59 Now I'm just gonna get some cream
11:00 that I'll put in my 10-inch piping bag
11:03 with a 21 tip
11:06 and just do dots...
11:08 ..all around.
11:12 (PIPES WHIR)
11:14 OK, so our cake is ready now,
11:26 and I've put it on my...just a platter.
11:28 You can do it on the thing.
11:30 And here I've got some strawberries, which I've quartered,
11:34 and I've hulled them and quartered them.
11:37 And I've added a teaspoon of sugar
11:39 just to make them a little bit more nicer.
11:42 My idea is, if you come closer just so you can see,
11:46 I'm gonna put one down.
11:49 This is my idea. You can do whatever you want.
11:53 It's a little bit hard to explain now, but you'll see what I mean.
11:58 So I'm just fanning them out now.
12:02 (PIPES WHIR)
12:04 So there you go, everybody, how to make this beautiful cake.
12:23 Hope you like it. Like and subscribe. Bye.
12:26 (BELL RINGS)
12:31 Oh, no, wait, wait.
12:33 This recipe was actually, um...
12:35 I don't know what to say.
12:38 Were you filming when I just said that?
12:41 Um...I didn't say anything.
12:43 No?
12:45 Mum, can you turn the sound up so I know when you're...
12:48 Welcome, everybody, back to another episode of I Don't Know When I'm...
12:51 So in between our cakes, I always make buttercream,
12:55 but today what I'm gonna do is make white chocolate ganache.
12:59 So I have about...
13:01 How much chocolate do I have? I forgot.
13:04 Oh, yeah.
13:05 OK, so there you go, everybody, how to make this beautiful cake.
13:09 Hope you liked it. Like and subscribe. Bye.
13:13 (UPBEAT MUSIC)
13:15 (upbeat music)
13:18 (upbeat music)