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00:00 Hi, I'm Lori Gelman. I'm here at our space shuttle party, complete with a NASA-worthy
00:07 cake. This ship has a high wow factor, so let's head over to Mission Control, otherwise
00:16 known as our kitchen. Liev Hansen from Betty Crocker Kitchens will show us how it's done.
00:21 Hey Liev, how are you? Hi Lori.
00:22 We're going to blast off with this cake? We are.
00:25 Let's see it. Okay, well I'm using a 13" x 9" cake. What
00:28 I'm going to do first is I want this cake to be somewhat level, so I'm going to slice
00:31 off this little dome that's formed. So I'm going to use a serrated knife, sort of like
00:35 cutting bread. It makes it a lot easier to cut through.
00:39 You're just going level, you're not digging in at all.
00:42 Yeah, I'm not digging in. So now to get even fewer crumbs, we're going to flip it over
00:47 because we haven't cut on this side. Now I've made a template to help me out. I'm going
00:52 to place it down, and I'm going to use a small knife and just cut along. This will be the
00:58 main body of the space shuttle. So maybe you can pass that board over to me. This is going
01:03 to be our serving platter. Okay.
01:05 And I'm going to place this down right there. And now we're going to cut off some extra
01:11 pieces. The first one, I'm going to use this guideline again. I'm just going to cut off
01:21 this little triangle. I'm going to place this here just to give it a little bit more depth
01:26 and height. And again, I'm going to use it as a guideline. First I'm going to cut this
01:31 off. And then I'm just going to cut this part off, then cut this extra triangle off, and
01:38 then a little piece. This will be the back of the space shuttle right here. And then
01:48 this one will be like the little fin there. So now we're going to start to do a crumb
01:52 coat on the cake and actually stick all the pieces together so they don't slide around.
01:56 So we're going to just use some vanilla frosting. I'm going to put a little bit underneath the
02:00 cake so it doesn't slide. And I'm also going to adhere the little back part there. And
02:07 now I'm going to start the crumb coat. I'm going to put a nice big dollop on and start
02:12 to spread it.
02:13 Can I help you?
02:14 So I like to get a nice thick coat of frosting on. It doesn't matter what it looks like because
02:19 then I'm going to come back and smooth it all out.
02:21 Right, okay.
02:22 I have one ready to go in the freezer. I've chilled it for about 30 minutes, and that
02:26 sets up the frosting really nice so it's easier to finish.
02:28 Okay, let's switch it out. Great, I'll take this.
02:33 Okay, so this one's ready for the final coat. And just like the crumb coat, you want to
02:41 get a nice layer of frosting all over the cake.
02:45 Once I have the top covered, I'm going to start covering the sides. And I like to use
02:48 a nice loaded spatula, and that'll help me cover it with fewer strokes.
02:55 So there's one trick to getting your frosting nice and smooth, and that's to have a bowl
03:01 or a pot of hot water on hand. You just dip your spatula in, and it'll melt the frosting.
03:06 Just make sure that you dry it off afterwards. And the heat will actually melt the frosting
03:11 a little bit, making it really smooth, and it'll get rid of some of the air bubbles.
03:16 Now I have most of my sides done now. And you'll notice that in a lot of places, it
03:23 formed a little lip of frosting around it.
03:25 So now it's time to scrape off the excess. So what I recommend is sort of coming in like
03:30 an airplane landing, and then again taking off.
03:34 And you push it all forward.
03:35 Push it forward, and then you can pull back up before you get to the edge there.
03:40 Sometimes when it's a small area, instead of doing the sides first, you can actually
03:43 come over, flatten the top a little bit, and then the lip will form over the sides.
03:50 And then you just slice it down.
03:52 Beautiful.
03:52 I think we're ready to decorate.
03:55 I think so too.
03:56 I have some little chocolate candies here. Maybe we could do a little pattern running
03:59 around the sides.
04:00 Sure.
04:00 Want to do that?
04:01 You're doing a red, white, and blue theme, huh?
04:03 Yes. While you're putting the chocolate on, I'm going to do some piping.
04:06 I have pastry cones filled with vanilla frosting that I've tinted. I have blue and red and
04:12 white. If you don't want to use a pastry cone, you can get a decorator's tube. They have
04:16 those at the grocery store in the baking aisle.
04:18 I'm going to do a little pattern up here.
04:25 So you're just going along the sides?
04:31 Just along the sides, but I'm going to add a little bit more.
04:38 And some decorations on the side. These are just little jellied rounds. I also have some
04:49 small red and blue stars, and I'll put those over here. I also have these candies here,
04:56 which are kind of fun. They come in little strips.
04:59 Oh, yeah.
05:00 And you can peel them off. They kind of look like little stars.
05:07 You can also add, like, inscriptions if you want.
05:15 There you go. We need a little accent up here. It's more of these little blue candies.
05:27 This looks super duper.
05:34 You know, there's one final touch, which is very fun. We're going to have our rocket
05:39 blast off. We have candles.
05:42 Oh, my gosh.
05:44 You can stick them in the back.
05:46 Oh, wow. Can we light those?
05:50 Sure.
05:51 That's going to be fantastic. There we go.
05:58 What a fantastic looking cake. I knew this cake wasn't going to be rocket science. Thanks,
06:05 Leigh.
06:06 Thank you. I'm Lori Gellman.
06:07 [BLANK_AUDIO]