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CreativityTranscript
00:00 3, 2, 1
00:02 Hi! Today it's a special love edition
00:05 because I hate Valentine's Day but I love you every day
00:09 and for that matter we're gonna make a heart pattern roll cake
00:17 filled with white chocolate whipped ganache
00:20 and strawberries, super lovable and
00:23 super easy to make
00:25 I'm gonna start by my white chocolate ganache
00:40 because it has to be cool so we can whip it to a nice consistency
00:43 nice thick consistency
00:45 and as you must know white chocolate is not real chocolate
00:49 and in fact I don't even like white chocolate very much
00:52 this white ganache is so delicious with strawberries
00:55 it matches so well that there's no way to skip it
00:58 so white ganache for everybody
01:00 pour a hot cream over your chocolate chunks or chocolate chips
01:07 and keep in mind when you're heating this heavy cream
01:10 that you're supposed to bring this to a simmer and not to a boil
01:14 let this mixture stand for a couple of minutes
01:18 and stir it to make sure it's all smooth
01:21 if you need to reheat this just microwave for 30 seconds at a time
01:25 but whisking always helps
01:29 [music]
01:31 now comes the cutest part of it
01:54 the part where we're gonna draw on the bottom of our roll cake
01:58 and then when we turn it upside down
02:01 it's gonna have that beautiful pattern
02:03 like magic on the bottom of it
02:05 and it's so cute
02:07 and this is not super popular right now
02:10 but I know it's gonna be a big hit
02:11 and I want you to be like the first one to make it
02:14 so here I have different templates of like drawings that I wanna make
02:19 so that's the heart shape, heart dotted shape
02:23 there's a little panda, Japanese inspired
02:26 holding a balloon
02:27 there's just like polka dot
02:29 and everything is available
02:31 all these templates are like available on my website
02:35 just click here for amount of ingredients
02:38 and also for these beautiful templates
02:40 you can download it so you can make your roll cake just like mine
02:44 [music]
02:50 so here I have my just regular parchment paper
02:57 I'm gonna place my template under it
03:01 my parchment paper over it
03:03 and now we're gonna draw
03:05 with this little batter we're gonna make
03:07 super simple, very easy
03:10 [music]
03:13 [music]
03:15 separate your egg yolk from your egg white
03:25 now add the sugar and flour
03:30 stir it well
03:32 add the room temperature butter
03:34 and stir again
03:36 now you can dye this in as many colors as you wish
03:39 I'm using raspberry syrup here because I don't use food coloring
03:43 so here I have my pastry bag
03:47 if you don't have one just use a ziplock bag
03:50 and I also have this, oh, oh
03:53 this really tiny tip
03:54 which is, uh, Ateco 5
03:58 it's number 5
03:59 it's tiny, tiny
04:01 and now with your amazing drawing skills
04:04 you're gonna draw each one of these hearts
04:06 the best as you can, as precise as you can
04:09 and if you're a hater, and if you hate hearts
04:11 and if you hate love
04:13 you're pretty much a hater
04:14 you can also write hate
04:16 and make like a hater road cake
04:19 it would still be pretty lovable
04:21 [music]
04:24 [music]
04:27 [music]
04:30 [music]
04:31 [music]
04:34 [music]
04:38 [music]
04:44 [music]
04:49 now I'm gonna freeze this
04:57 and once I pour the cake batter over it
05:00 it won't get messed up
05:01 so the shapes from the pattern is gonna be just neat and clean
05:04 [music]
05:06 my white chocolate ganache is cold
05:13 and I wanna whip this before I start making the road cake
05:16 because, um, I want my filling ready
05:19 because the road cake is super fast to bake
05:22 in 7 minutes it's gonna be ready
05:23 so we need to have our filling ready
05:26 [music]
05:27 you can also whip your cold chocolate ganache by hand
05:32 in less than 2 minutes it becomes a beautiful frosting for your cakes
05:38 and you don't have to use that gross buttercream anymore
05:41 sorry, I know you probably love that shiny buttercream
05:44 as soon as it achieves like a cream cheese texture
05:47 stop whisking it
05:48 so quick
05:51 woof
05:53 um, it was like less than 1 minute and a half I guess
05:58 so you have to watch out when you're doing this
06:01 because if you whip for too long you're gonna make butter
06:04 you're gonna turn your heavy cream into butter
06:06 and then it's gonna taste awful
06:08 and it's gonna have a really really grainy texture
06:11 [music]
06:12 love me
06:20 in love again
06:21 [music]
06:22 now we can finally start making the road cake
06:27 and my road cake recipe is amazing
06:30 because you won't have that cracking problem
06:32 you know when you roll that and it starts to crack
06:34 and it looks awful
06:35 nothing like you saw in the pictures
06:37 this is not gonna happen with mine
06:39 because mine is butter enriched road cake
06:41 so the butter helps with the elasticity of your cake
06:45 and also I'm gonna teach you a trick so you don't over bake it
06:48 because if it dries out too much then it's gonna crack
06:51 so I mean
06:53 the probability
06:54 the probab-
06:55 love me
06:56 the probability that your cake is gonna crack is very little
06:59 unless you're a very awful cook and baker
07:01 then maybe you can do it
07:03 but I doubt
07:04 [music]
07:07 love me
07:17 [music]
07:18 as soon as your whites start to look bubbly
07:32 add your cream of tartar
07:34 this is an acid that will help improve the elasticity of your egg whites
07:38 and when it starts looking like shaving cream
07:41 add half of your sugar
07:43 very little at a time
07:44 so it has time to dissolve the sugar crystals
07:47 my meringue is ready
07:50 I can see that it's shiny
07:52 and this is a hard peak
07:54 when I lift it
07:55 it creates like a peak that doesn't fall over anything
07:59 so look
08:00 little peak
08:02 can you see it?
08:03 and just watch out not to over beat this
08:06 otherwise it's gonna lose its ability to rise in the oven
08:10 that's what's gonna make our cake rise a little bit
08:13 so we cannot
08:14 it's gonna look over beat if it looks like broken
08:17 if it looks like cloudy, like dry
08:19 so that's not what we want
08:22 if it's shiny
08:23 if it has achieved like a hard peak
08:26 that's it
08:27 stop beating it
08:28 no fear
08:29 I was gonna create some sort of like you know
08:33 no pain no gain
08:34 but I guess I wasn't that creative
08:36 so now we're gonna blanch here the egg yolks from those egg whites
08:41 so here I have 4 egg yolks
08:43 and I'm gonna blanch here with
08:47 the rest of my sugar
08:50 little sweaty
09:01 now
09:04 let's combine this meringue
09:07 with this egg yolk and
09:11 egg yolk and what?
09:13 oh and sugar
09:14 sorry
09:15 you know this cake's gonna rise by something called mechanical leavening right?
09:20 just the air trapped between the egg whites we beat there
09:23 so that's what's gonna make it rise when the temperatures get high
09:28 super high
09:29 here I have my melted butter
09:34 I'm gonna add half of the butter
09:36 and then half of this flour
09:39 stir it and then add the other half
09:44 stir it carefully not to break the air trapped in the egg whites
09:49 the cocoa powder was supposed to go with the flour but I forgot
09:52 so don't do the same mistake as I did
09:55 and this is my chocolate butter enriched sponge cake
09:58 remove your pattern from the freezer
10:01 and remove the template under it
10:04 if you forget that's ok I hope it doesn't catch on fire
10:07 pour the cake batter over your pattern and try to work quickly
10:11 cause we don't want the hearts to start melting
10:14 spread it evenly and flat
10:17 just like my belly
10:18 no nothing like my belly
10:21 this pan is 17 by 11 inches
10:24 run your finger around the edges just to leave like a nice clean channel around your cake
10:31 now I'm gonna bake this on my oven preheated at 400 F
10:35 and it has to be high so it bakes before it dries out
10:39 preheat your oven for 15 minutes before you place your cake
10:43 sprinkle confectionary sugar over your parchment paper
10:47 so you can flip the sheet cake over it
10:49 [music]
11:11 remove the parchment paper right away
11:14 [music]
11:22 so now we need to flip it
11:24 flip back to the other side so we can fill the cake
11:30 oh this is gonna be weird
11:33 ok
11:34 whoop
11:35 [music]
11:40 if I haven't proved you how delicate I am in this episode I don't know when I will
11:44 remove the edges of your cake and spread your ganache
11:47 [music]
11:57 quarter your strawberries and align them in two rolls in the opposite side of your pattern
12:02 this way the strawberries will be centered
12:07 carefully roll your cake with the help of the parchment paper
12:11 and just tighten everything up
12:14 this cake is super flexible and it won't crack unless you over bake it
12:18 in fact that is not a precise time in the oven, mine took 7 minutes but it could take longer
12:23 I touch the middle of it and if it feels set it's ready
12:27 if it starts to look brown around the edges you're starting to over bake it
12:31 we're almost there
12:35 tchadam
12:37 wo wo wo it's magic
12:39 [music]
12:48 well I don't think I need to describe this precious little thing because it is what it is
12:52 and look at this
12:54 it is amazing
12:56 [music]
13:15 mmmm so good
13:20 definitely the best cake roll I've ever done
13:25 and the combination of white chocolate with the strawberries
13:29 it's like heaven, it's like they were supposed to be together forever
13:34 just like me and chocolate
13:39 [music]
13:44 well this is my patterned roll cake
13:47 and it's gonna be hard to beat this one because it looks amazing and it tastes even better
13:51 I hope you make it and see you next week
13:55 click
13:56 oh if you like this video I'm sure you're gonna like this one here
14:01 or that one
14:03 and if you want to subscribe just click up here or on my nose
14:07 yeah my nose is a button
14:09 [BLANK_AUDIO]