00:00So today we're going to make this super moist cake. Okay, first thing, get that oven going. 350. Then a couple of these pans here. These are the best, these older ones, because the non-stick surface doesn't flake off.
00:24You've got to be over 20 or 20 years old. So a napkin and paper towel. Just put some water around the sides. Next, get that. This calls for one and a quarter cups of water, half a cup of oil, three eggs.
00:54I like this plastic pour, pour pitcher, pour spout pitcher. Pitcher would have pour spout. It says half a cup of vegetable oil. All we got here is olive oil. That'll do.
01:13Three eggs.
01:17One and a quarter cups of water. Now I like to use this so nothing sticks to the side.
01:45A whisk is the best, as long as you don't have any clumps of powder on the bottom and everything's mixed equally.
01:59Oops.
02:00So you do that. Mix it up until the consistency is about like so.
02:11Now we'll pour it into our two cake pans.
02:15I ran out of the holiday candy, so you have to make some new sweets.
02:39Oh yeah, what are you doing there?
02:41You can't have chocolate.
02:45I don't know why you're interested.
02:50Okay, I've got to scrape this bowl.
02:52One second.
02:54All right.
02:56There's just a little more to go.
02:58But just so the dog isn't left out,
03:01we'll give you some treats.
03:05There you go.
03:07Yummy.
03:08Yummy.
03:08Yummy.
03:11Okay, now just about now the beeper should go off for our preheated oven.
03:25Chomping away.
03:28One more to go.
03:30So now we just wait until 25, 30 minutes is up, whatever it calls for.
03:36But here's the real magic.
03:41Frosting.
03:43Now you don't want to open this up until it starts to get tough.
03:49You don't want it to drop.
03:50So the saying goes.
03:54So we'll check back when it's just about done.
03:58Okay, so time's almost up.
04:00What we're looking here is for a bounce.
04:05Bounce back up on the cake.
04:07And if it stays in, then let it go a little longer.
04:20But I have a feeling that this is done.
04:22I'm going to shut it off.
04:25Turn the oven light off.
04:27Try not to burn the potholders.
04:41Oh, now it's all about cool.
04:46I'm going to bring it over here.
04:48Maybe I'll set one right there for now.
04:57We got the...
05:03Now usually, if you have patience, you'll wait, you know, probably half an hour to let that cool down.
05:11But I don't think I want to wait.
05:12So I'm going to get a cake dish.
05:18That should do.
05:21Try to find some plastic gizmo to just go around the sides.
05:28I'd probably be more careful if this was actually a birthday cake for somebody.
05:53Okay.
05:54Now I have to let it cool just a little.
05:56Be right back.
05:59Then I tip it upside down.
06:01Place my hand on the bottom.
06:06Or that.
06:08With the camera one-handed.
06:11Now that might split.
06:12You can see the steam coming off of that.
06:14If there's a low end, which seems to be about here, I'll take the high end from this and place it right there.
06:28Oh, done.
06:37Oops, I forgot to put the frosting on the middle.
06:40No, I just wanted to see if it...
06:41Hold on.
06:42So what I'm going to start here, because I can't wait.
06:45Sometimes this frosting's thick.
06:48Or sometimes it's mixed thin.
06:51So what I like to do is put little dabs on the side.
06:58Now the cake's warm, so it'll heat that up.
07:16But I'm just going to go ahead and start this carefully.
07:18You can see.
07:22You know, you might as well just wait.
07:24But as I said, since this isn't for any birthday, I'm not being picky right now.
07:32You go back to the first one here.
07:35Now you can see how...
07:37That's if you're in a rush.
07:40You can see how that's starting to spread because of the heat of the cake.
07:45Of course, another way is to add a bit of hot water just on the utensil you're using.
07:55So it's like a hot knife through butter.
07:59This part here is going very well.
08:03Just want to get the...
08:13Very carefully.
08:15Now this is where I would...
08:19Start more on the sides.
08:25See that?
08:28You don't want to be ripping big clumps of cake off.
08:33See the motion I'm using here?
08:36I'm even going upright for now because I want to be able to start that top right away.
08:41Don't want to run out of frosting.
08:46I'm sure there's more than enough frosting here.
08:49There's always usually some left over.
08:52Now should we write something on it?
08:54Let's see.
08:55Can't think of anything to write.
08:57So I'll just maybe do a design here.
09:00We got some red.
09:02And we got some green.
09:20I'm terrible at this.
09:37Okay.
09:40Let's use some more red.
09:42Let's do this.
09:43Let's see.
10:03oh no winners all right it's all done
10:27now since it's so close to a holiday what am i thinking groundhog day
10:40i'd like to
10:44reenact the bill murray scene where he eats the cake and here we go
10:53what
11:14later
11:16you
