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00:00 I'm going to be making an ice cream cake for you guys.
00:07 So I'm going to make two ice cream cakes instead of one.
00:14 So you can choose what you want to make.
00:17 And I'm making two little ones, but you can choose of course different sizes depending
00:22 on the pans.
00:23 And you can choose any flavor you want.
00:25 And so, yeah, let's get right to it.
00:27 Cut, cut, cut, cut.
00:29 So today you're going to be needing cake mix.
00:32 And so it's hard to make cake from scratch, and if you can do that, great.
00:36 But I just bought Betty Crocker's cake in triple chocolate fudge since I'm going to
00:41 be making a vanilla cake and a chocolate cookies and cream cake.
00:46 So it says on the back you need three eggs.
00:49 So you have three eggs.
00:50 Depending on what kind you buy, you'll need different ingredients.
00:53 And then it says one half cup of vegetable oil.
00:57 And I already have it in a big bowl.
01:02 And then you need one and one third cups of water, which I have here.
01:07 And then something to start with, so I have a rubber spatula.
01:12 And then you need a cake mold, obviously.
01:16 So mine is really small.
01:18 It's about a four inch diameter-ish, I would think.
01:23 And then I have these two little platters that you're going to need to work in the fridge.
01:27 So clear out a space in your fridge.
01:29 And make sure you have a platter or something flat that would be big enough to put your cake in.
01:34 So I'm using two, so I have two that fits nicely.
01:38 And so that's about it.
01:40 So yeah.
01:41 So now we're just going to mix all the ingredients together, and I'll film later.
01:45 Okay, so now that I'm done mixing it, let me show you guys the consistency.
01:49 It's like, I don't know, it's not liquid, but it's like yogurt consistency.
01:56 It looks like this.
01:58 And so you kind of want to get all those little chunks out.
02:02 And yeah, but it's okay if you have a little bit.
02:05 So now I'm just going to take a spoon.
02:09 You can just pour it, but I want to be neat.
02:12 You want to fill it about halfway because it expands and rises.
02:17 And so it will become more.
02:20 Why with a spoon and not just pour it?
02:22 Because it's such a big bowl and I'm going to spill it everywhere.
02:25 Okay, well, you know, just asking the question for the viewers, you know, because they're probably wondering.
02:30 Nobody's wondering but you.
02:32 Hon.
02:33 You're going to get this bit.
02:35 Serious bakers probably have some real questions, hon.
02:40 Okay, just fill half of it, and I'll tell you guys what to do later.
02:44 Bye.
02:45 Okay, so you want to heat your oven to 350 degrees.
02:48 You should preheat it, but for dark and nonstick pans, you can use 325.
02:52 And you can see that there are directions on the box.
02:56 If you look at the bottom, there is instructions.
02:59 Like, if you look at what size pan you have, you cook it for different times.
03:04 So, yeah.
03:05 So let me just show you guys what it's like.
03:08 Hold on.
03:10 Okay, so I'm using, like, an oven.
03:15 Like, I'm using a toaster oven instead of the big oven because it's such a small thing.
03:20 I'm going to make--I think this can make two of these four-inch pans.
03:26 And I've made this with a nine-inch round, and you can make two layers with that, no problem.
03:31 So, yeah, I ended up filling it about two-thirds of the way.
03:35 And I set it for 22 minutes, and we'll check in after it finishes baking.
03:43 Okay, so now that it's out of the oven, I did a toothpick test, and I'll show you guys again.
03:49 I mean, it doesn't really matter, but I'll show you guys again.
03:52 So here, it really expanded, so I'm going to need to shave it flat.
03:55 But I'm just going to take this toothpick.
03:57 As you can see, there's nothing on it.
03:59 You want to stick it down, right down the center, as far as it will let you go.
04:03 Pull it back out, and you guys can see that nothing adhered to it, and it comes out clean.
04:08 That means it's done.
04:09 I'm going to let it sit on the cooling rack, cool off just a little bit,
04:12 and then transfer it onto one of these little plates.
04:17 Remember, this doesn't have to be perfect.
04:19 It doesn't have to be perfect at all because you're going to be cutting--
04:22 I mean, layering it over with ice cream, so it'll cover the cake anyways.
04:26 So you guys need to shave this flat later on, and I'll show you guys from there.
04:30 So bake your other side of the cake, and I'll film later.
04:33 I have my piece of cake here, and I have the ice cream, and I have a frozen pan here.
04:39 So what you want to do is use a spoon and line the bottom and the sides of this pan with ice cream.
04:51 Try to make it as flat as possible.
04:55 So you want a pretty thick layer at the bottom, and just--
05:05 if it starts melting, you can just stick it in the fridge for a couple of minutes, and it should be fine.
05:13 And you just keep--
05:16 it will all, like, come together later when you freeze it, but kind of just, like, work your way.
05:24 [SPLAT]
05:25 Into it.
05:27 And then you want to build it up at the side as much as you can.
05:32 And then after I just do that, I'll film.
05:35 Okay, so I've just lined it, and it's starting to melt, so I'm just going to quickly choose the flatter side,
05:43 which is this side, and then face it downward.
05:46 And you want to place it right on top of that ice cream.
05:52 Try to center it as much as possible.
05:55 And we're going to put this in the fridge and let it freeze for a while.
05:58 So make sure your hands are clean.
06:00 You are going to need to use your fingers because your fingers are the only source of heat,
06:04 and it's just much easier to work with your fingers.
06:07 So, yeah, what I'm doing is just patting more ice cream over that cake layer.
06:13 And, yeah, and then after this, you're just going to repeat by putting the cake onto the top.
06:21 And then I'll show you guys what to do next.
06:24 Okay, so this is hot water, and I'm just going to take it, and I am going to sink it in here.
06:34 Let that hot water really just melt that ice cream.
06:41 A couple seconds.
06:44 Doesn't matter, we'll help it melt it.
06:46 And then once it's melted, grab it, flip it around, pull it out, and stick it in the fridge. Hurry!
06:57 Yeah, and then it should harden, and then you'll have a really nice coat.
07:09 Yeah.
07:11 And I'll put it in.
07:13 So what you want to have is a cup of hot water, a small spoon, and then you want to work with the temperature.
07:20 You have to really play around with the temperature.
07:22 So you can take some, and let's see, I'll just put a little bit over here.
07:29 Take your finger, push it on, and then it should be pretty hard.
07:34 So you want to dip your spoon in the hot water and just play around with the temperature by melting it and just smoothing it out.
07:44 I mean, if you have better ways to make it more smooth, good for you, but I don't, so I'm just using a spoon.
07:51 And you just want to shape it, flatten it, take some more water, and then kind of just flatten it.
07:59 And it should make it nice and smooth.
08:02 So yeah, just play around with the temperature.
08:04 When it starts melting too much, put it back in the freezer, and when it's good enough, you just take it back out.
08:09 And that's it for guys.
08:10 Okay, so, um, okay, here's the thing.
08:14 I never recorded the ending to my ice cream cake video, so I'm recording it now, and it's like on Monday, and I made it on like Friday.
08:23 So, okay, I am going to include a clip from my vlog that I took so you guys get a glimpse of what it looked like.
08:31 Okay, so, um, here's the clip.
08:33 Here's the inside.
08:34 It looks nice, huh? Maybe too much.
08:41 Okay, so now that you watched the clip, um, here's the thing.
08:46 You guys can see that the white one looked really messy, but then the Oreo cookies and cream one looked really nice and smooth.
08:54 So how I got that shape was, you do the method that I told you guys to do, put it in hot water, flip it over.
09:01 But I would suggest you leave the cake stacked in that pan, freeze it with saran wrap over it overnight.
09:09 The next day, take it out, soak it in hot water, flip it over.
09:13 Um, the ice cream has got, like, gets more time to harden, and so it looks much more nicer.
09:19 So that's what I will suggest.
09:21 And, um, I actually didn't have to coat, uh, the, uh, Oreos and cookie, cookies and cream, cookies and cream ice cream cake at all.
09:31 Um, the melting of the ice cream from the top flowed down really nicely and covered the cake perfectly.
09:38 So, um, that's what I suggest.
09:40 But if you guys do need some touch-ups, uh, follow my vanilla ice cream cake one where you guys take a spoon and just touch it up.
09:47 And, um, I mean, it doesn't look bad, it just looks kind of chunky. The other one looks more professional.
09:51 So, yeah. So I hope you guys learned something, I hope you guys try it out.
09:54 And if you guys do try it out, uh, leave a comment and tell me how it went and, um, if you have any tips for people.
10:01 And, uh, yeah, so don't forget to check out our online store, Twitter, blog, or forum stream.
10:05 Thanks for watching. Comment, rate, and subscribe. And I'll see you guys next time. Bye.