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CreativityTranscript
00:00 I'm Lori Gelman for Howdini.com. I'm here at our space shuttle party, complete with
00:08 a NASA worthy cake. This ship has a high wow factor, but a low difficulty factor. So let's
00:13 head over to Mission Control, also known as the kitchen. Liev Hansen for Betty Crocker
00:17 Kitchens will show us how it's done.
00:19 Hey Liev, how are you?
00:20 Hi Lori.
00:21 We're going to blast off with this cake?
00:22 We are.
00:23 Let's see it.
00:24 Okay, well I'm using a 13 by 9 cake. What I'm going to do first is I want this cake
00:28 to be somewhat level, so I'm going to slice off this little dome that's formed. So I'm
00:31 going to use a serrated knife, sort of like cutting bread. It makes it a lot easier to
00:37 cut through.
00:38 You're just going level, you're not digging in at all.
00:40 Yeah, I'm not digging in. So now to get even fewer crumbs, we're going to flip it over
00:45 because we haven't cut on this side. Now I've made a template to help me out. I'm going
00:50 to place it down and I'm going to use a small knife and just cut along. And this will be
00:56 the main body of the space shuttle. So maybe you can pass that board over to me. This is
01:02 going to be our serving platter. And I'm going to place this down right there. And now we're
01:09 going to cut off some extra pieces. The first one, I'm going to use this guideline again.
01:13 I'm just going to cut off this little triangle. I'm going to place this here, just to give
01:23 it a little bit more depth and height. And again, I'm going to use it as a guideline.
01:29 First I'm going to cut this off. And then I'm just going to cut this part off. Then
01:39 cut this extra triangle off and then a little piece. This will be the back of the space
01:43 shuttle right here. And then this will be like the little fin there.
01:48 So now we're going to start to do a crumb coat on the cake and actually stick all the
01:52 pieces together so they don't slide around. So we're going to just use some vanilla frosting.
01:55 I'm going to put a little bit underneath the cake so it doesn't slide. And I'm also
02:01 going to adhere the little back part there. And now I'm going to start the crumb coat.
02:07 I'm going to put a nice big dollop on and start to spread it.
02:10 Can I help you?
02:11 Sure. So I like to get a nice thick coat of frosting on. It doesn't matter what it looks
02:17 like because then I'm going to come back and smooth it all out.
02:19 Right, okay.
02:20 And I have one ready to go in the freezer. I've chilled it for about 30 minutes and
02:24 that sets up the frosting really nice so it's easier to finish.
02:26 Okay, let's switch it out. Great, I'll take this.
02:31 Okay, so this one's ready for the final coat. Just like the crumb coat, you want to
02:39 get a nice layer of frosting all over the cake. Once I have the top covered, I'm going
02:44 to start covering the sides. And I like to use a nice loaded spatula and that will help
02:49 me cover it with fewer strokes.
02:54 So there's one trick to getting your frosting nice and smooth and that's to have a bowl
02:59 or a pot of hot water on hand. You just dip your spatula in and it will melt the frosting.
03:05 Just make sure that you dry it off afterwards. And the heat will actually melt the frosting
03:09 a little bit, making it really smooth and it will get rid of some of the air bubbles.
03:14 Now I have most of my sides done now. And you'll notice that in a lot of places it
03:21 formed a little lip of frosting around it. So now it's time to scrape off the excess.
03:26 So what I recommend is sort of coming in like an airplane landing and then again taking
03:32 off.
03:33 You push it all forward.
03:34 Push it forward and then you can pull back up before you get to the edge there.
03:37 Sometimes when it's a small area, instead of doing the sides first, you can actually
03:41 come over, flatten the top a little bit and then the lip will form over the sides and
03:48 then you just slice it down.
03:50 Beautiful.
03:51 I think we're ready to decorate.
03:53 I think so too.
03:54 I have some little chocolate candies here. Maybe we could do a little pattern running
03:58 around the sides.
03:59 Sure.
04:00 Want to do that?
04:01 You're doing a red, white and blue theme, huh?
04:02 Yes. While you're putting the chocolate on, I'm going to do some piping.
04:04 Okay.
04:05 I have pastry cones filled with vanilla frosting that I've tinted. I have blue and red and
04:10 white. If you don't want to use a pastry cone, you can get a decorator's tube. They have
04:14 those at the grocery store in the baking aisle.
04:16 Okay.
04:17 I'm going to do a little pattern up here.
04:18 So you're just going along the sides?
04:29 Just along the sides, but I'm going to add a little bit more. Okay. And some decorations
04:42 on the side. These are just little jellied rounds. I also have some small red and blue
04:48 stars and I'll put those over here. I also have these candies here which are kind of
04:54 fun. They come in little strips.
04:57 Oh, yeah.
04:58 And you can peel them off. They kind of look like little stars. You can also add like inscriptions
05:10 if you want. There you go. We need a little accent up here. It's more of these little
05:24 blue candies.
05:25 Okay.
05:26 This looks super duper.
05:33 You know, there's one final touch.
05:35 Oh, yeah?
05:36 Which is very fun. We're going to have our rocket blast off. We have candles.
05:41 Oh, my gosh.
05:42 And you can stick them in the back.
05:43 Oh, wow. Can we light those?
05:48 Sure.
05:49 Oh, that's fantastic. There we go. Oh, what a fantastic looking cake.
06:00 That's great.
06:01 I knew this wasn't going to be rocket science. Thanks, Leif, so much. I'm Lori Gellman for
06:06 Howdini.com.
06:08 (jingles)
06:12 (bell ringing)