Category
🦄
CreativityTranscript
00:00 (upbeat music)
00:02 - Hi, I'm Leigh Hanson here in the Betty Crocker kitchens,
00:12 where great cakes are designed every day.
00:14 Here's a neat trick for your Halloween party.
00:16 Your guests will never believe
00:17 that you made this adorable Jack-o-lantern cake.
00:19 Let me show you how it's done.
00:21 Are you wondering where
00:22 the pumpkin-shaped cake pan is hiding?
00:24 Here's the trick and the treat.
00:26 The cake bakes right in this bowl.
00:28 This is just a regular oven-proof casserole,
00:30 and you're gonna need two of these to make the round shape.
00:33 So to remove it, just flip it over.
00:34 You can flip it onto another pan,
00:36 or if you're comfortable, just use your hand to hold it.
00:39 And then just trim it so that it's level.
00:41 I'm using a serrated knife.
00:42 Place your hand on top and use a gentle sawing action.
00:45 I like to cut all the way around
00:47 and then work my way into the center.
00:50 And then just set aside the extra.
00:51 You can snack on it later.
00:53 So I have another one already cut.
00:56 Now we're gonna get our frosting.
00:57 And I've pre-tinted it orange.
00:59 You're gonna need about 2/3 of a cup for the filling.
01:02 And then use your spatula.
01:03 I'm using an offset spatula.
01:04 The offset angle makes it easy to spread the frosting.
01:07 But if you don't have one,
01:08 you can just use a regular butter knife.
01:10 And the reason we're putting this on
01:11 is just so that the top layer will stick to it.
01:13 So we're gonna invert the top layer.
01:16 And now you have a nice, round shape.
01:19 What I'm gonna do now is called a crumb coat.
01:21 It's basically a thin layer of frosting
01:23 that covers the entire cake.
01:24 And this seals in any crumbs
01:26 that might appear in your final coat.
01:28 And again, it doesn't matter what it looks like right now.
01:30 'Cause we are gonna do a final coat
01:31 where we put the pattern and the texture in.
01:33 So you can smooth it out the rest of the way
01:35 with your spatula if you like.
01:37 And get it as smooth as possible.
01:38 But I'm gonna show you a nice trick.
01:40 I use a little strip of wax paper.
01:43 And what I'm gonna do
01:45 is I'm gonna bring it down to the bottom.
01:46 And it's gonna curve to the side of the cake.
01:48 And then I pull up and over.
01:52 And it makes it nice and smooth.
01:53 And then you can just scrape it off
01:55 on the side of the bowl.
01:57 And go to the next part.
01:59 So just go all the way around the cake in this manner.
02:01 And if you want, you can just take your offset spatula again
02:04 and just clean off that top there.
02:06 So now I'm gonna chill it.
02:08 I'm gonna place it in the freezer for 30 minutes.
02:10 Now this is fully chilled.
02:13 We're gonna do the final coat of frosting.
02:15 Take a nice size scoop and put it right on top.
02:18 And then we're gonna start to spread it.
02:20 Again, you don't have to worry
02:21 about what it looks like right now.
02:22 You just wanna cover the entire cake with the frosting.
02:24 A nice thick layer is good.
02:26 Err on the side of having too much rather than too little.
02:30 At this point, I'm gonna switch to a small offset spatula.
02:32 It'll help to get into those tight spots.
02:34 Now that you have the cake fully coated,
02:38 we're gonna go ahead and make the ridges.
02:40 And to do that, scrape off your spatula.
02:42 Start at the bottom and just pull straight up
02:48 towards the center using the middle of the spatula.
02:51 Rotate a little bit.
02:54 And again, pull up the next one.
02:55 So now that we've finished frosting,
03:01 if you want, you can come back
03:02 and using your offset spatula,
03:04 just scrape off some of the frosting
03:06 that hit the bottom of the plate.
03:08 So now let's decorate.
03:09 That's the fun part.
03:10 I have some fruit snack rolls here.
03:12 And what we're gonna do is we're gonna cut them
03:14 into the shapes of the eyes and the vines.
03:17 And it's a great thing for kids to do if you wanna help.
03:18 They can make their own scary faces
03:20 or you can do it for them, either way.
03:22 And the first thing I'm gonna do
03:23 is cut some little strips.
03:25 And these will be the vines.
03:26 They're about a quarter inch wide.
03:30 And one thing you can do if you want
03:31 to make them really nice is you can wrap them
03:33 around a dowel and then you can slide that off
03:36 and it sort of holds its form.
03:37 And now I'm gonna cut out some leaves.
03:42 Basically, they're just almond shapes.
03:44 Then we're gonna go ahead
03:45 and start applying them to the cake.
03:48 I already have a smile cut out, a little grin.
03:50 Then we're just gonna stick it right to it,
03:53 pressing down lightly to make it adhere.
03:56 And a nose.
03:57 And we're gonna stick on some eyes.
04:00 And for the stalk, we're gonna use a green ice cream cone.
04:02 Just cut off the bottom edge of it so it's not so tall.
04:06 And now we're gonna place the vines
04:08 just randomly around the top.
04:09 And for the leaves, you can just pinch it
04:12 a little bit at the top and it gives it
04:13 a little more curvature and dimension.
04:16 And you can just stick those in as well.
04:20 And there you are.
04:21 Now Jack has a friend.
04:24 See, there's nothing scary about making this cake,
04:26 except for maybe some creepy crawlies.
04:29 Happy Halloween.
04:30 I'm Leigh Hansen here in the Betty Crocker kitchens.
04:32 Look for more great baking tips
04:34 and special occasion ideas at bettycrocker.com.
04:37 (upbeat music)
04:39 [music ends]