- 5 hours ago
Category
📺
TVTranscript
00:04what are you doing oh right well I'm just getting all my stuff ready got the paint got the roller
00:10because apparently we've got one of Britain's best decorators come on I think he did stop paying more
00:17attention to the script she's a cake decorator a cake decorator would you say she's a cake
00:24decorator come on let's go welcome to the show the weekends were made for feeling like I'm on
00:33holiday we've got food oh I love that we've got countryside hey look at that we've got crafts
00:39I'm happy with that and we've got lots of wildlife oh here they come so if you're looking for some
00:44weekend cooking inspiration that's fantastic you have inspired me you fancy a bit of DIY or a cheeky
00:51tipple or if you just want to hang out with some famous friends forget the singing go on tour with
00:58your sausage and some furry ones too why the long face you're in the right place I cannot wait
01:04settle back for Jimmy and Chevy's farmhouse breakfast
01:18welcome to Jimmy and Chevy's farmhouse breakfast yesterday we're joined by Bakerton stars and cake
01:24decorator extraordinaire that's right if you're Tom Daly Prince Harry or Fern Cotton and you fancy a
01:30drop-dead gorgeous cake who you're going to call I tell you who you're going to call it's Juliet Steve
01:37lovely introduction lovely Steve should we have a look what else is coming up on today's show first
01:41yeah I visit an historic restaurant in Florida you just tell me when to stop that's good so you tell
01:48me
01:49when to stop we give an old classic a new spin and Chevy gets a buzz from a city garden
01:56hey look at that I'm buzzing with
01:59excitement we release out inner sculptors these are probably easier chickens to keep that's for sure and
02:06Juliet takes the helm for her own delicious bake so now it's time for some breakfast we're going Korean inspired
02:14with
02:14kimchi pancakes nice does that sound up your street oh that sounds right up my street does it have sweet
02:19corn in it no it doesn't oh I'm going then no I can't wait for this that sounds completely my
02:25bag I'm all about savoury
02:27interesting Jimmy can you chop these spring onions for me so what's going in very simple pancake batter but
02:34we've got kimchi which is our start ingredient a lot of carrots cabbage mooli in gochujang which is fermented red
02:40pepper paste and then we're going to make a very simple dipping sauce easy so why savoury over sweet
02:46because I thought as a baker you'd be all about the sweet it's funny isn't it because um all right
02:50yeah no I don't have a sweet tooth never had cheese crisps salty fatty food is my jam yeah um
02:56not
02:56literally jam well yeah but I'm saying I'm a I'm savoury all day long over sweet yeah I only got
03:01into doing
03:02cakes because I love throwing parties I love getting people together so I did that kind of like just just
03:06for
03:07but I just love savoury food oh I can dip my head in cakes and I've had I've been very
03:11lucky I've had
03:12a fair few of juliettes and honestly not only do they look beautiful but they taste fantastic so where
03:18does this skill come from because it's decorating as well isn't it exactly I mean I've always loved
03:22sort of like um arty things and my my auntie carol used to make me incredible novelty cakes every birthday
03:28all sorts like one time when I was 13 she did me like these record decks um but yeah so
03:33I just kind of
03:34when I had my first child I did a massive party for like 150 people which I did all the
03:39catering
03:39when did you do that after a first well he was about 10 months it's kind of like a welcome
03:43to
03:43world sports yes birthday so I thought oh well I've got a you know better do a cake you know
03:48we've got
03:48these people celebration cakes um and I just got the bug for it right cake decorating and because I had
03:53three kids under three I just would like be at home there was no youtube there's no internet so you
03:57couldn't like learn so I just sort of got cake books and just practiced and just just muddled along and
04:02I just enjoyed it the whole cake decorating is is blown up isn't it because whole shows just about
04:09um decorating cakes but there's lots of instagram feeds where you've got to guess is it real or is
04:14it a cake is it cake yeah exactly because back in the day when I first started I mean there
04:18was none
04:18of that like it was seen to be like really old-fashioned yeah so I used to go to a
04:22south end um cake
04:23decorating guild and learn all these cake decorating skills so I'd learn all the sugar craft skills and
04:28stuff but what actually sparked the trend for baking to get cool was sex in the city so that's
04:34what yes so when that came out you had the magnolia bakery there started to be an interesting cupcakes
04:39and then you've got a couple of shows out of america like about cupcake shops yeah and then you got
04:45like
04:46ace of cakes um cake boss and then like a few years later then I think many well then bake
04:51off came much
04:52later so by this time I was kind of really really into it you know what though juliet you've taken
04:56it to another level because when I look for cakes they're basic cakes but when you see yours it is
05:01that situation where you're thinking is that a burger or is that cake so what I've done here
05:05with the basic pancake batter I've got flour corn flour baking powder and it lightens up that
05:11batter I've also put some of the kimchi juice so in the jar using some of that juice and it
05:16just adds
05:16that little tang all the way help it to sort of like puff up as well it helps it puff
05:19up because
05:20you've got the fermented element but also that lovely savory tang the kimchi's gone in so it's
05:24quite a nice chunky pancake we've also got a little bit of rice wine vinegar in there and water to
05:28loosen
05:28it and I'm going to leave that to cook you want it to get round and then we're going to
05:31flip it over
05:31and we can make a quick dipping sauce so as a cake maker and when you do something in such
05:35detail
05:35is it is it a curse in the fact that people constantly ask you relatives oh by the way last
05:42minute
05:42it's my daughter's wedding or it's the so-and-so it's a birthday can you make me a cake well
05:47not
05:47really I think they I love to do it for my family and friends anyway like so I if I
05:51can I will but
05:52um I always make it work but yeah what's the best cake you've ever made the best cake I ever
05:58made was
05:58a giant treasure chest wow huge it was so big my dad had to build a stretcher um to kind
06:04of to lift
06:05it was like a four-man lift wow yeah um I say that one because it was like yeah it
06:10looked really like
06:11top-notch from my perspective as a fan of juliette sear my favorite cake that I've seen you make is
06:15the bruce brogchotta yeah matilda that movie did you see that massive yeah how many times did you
06:20have to make that it was a lot right so yeah the whole job took about six weeks from start
06:24to finish
06:24there was like loads of prototypes like closing rehearsals but the actual job we took about a week
06:29to bake loads of layers and then I had people off-site baking more so we baked about 200 my
06:33goodness yeah
06:35it was brilliant though it was that was a dream for me because ever since I was a child I've
06:39loved
06:39I love Roald Dahls my favorite yeah I love Matilda it's my favorite story and that's my daughter and
06:43I's favorite musical and I love Emma Thompson so getting that job was like dream and it was just
06:48like oh my god this is incredible and to do the iconic bog trotter cake I was like it was
06:53brilliant
06:53I loved it and I really we developed it so I could ice it really really quickly because they'd be
06:58like
06:58right next one next one so it had to be like a ganache it was really stable that would you
07:02know
07:03have different temperatures yeah it looks so mouth-watering so this pancake we're gonna have
07:08a dipping sauce with it which is fairly standard not syrup but we're making it out of sesame seeds
07:12chili we've got some sugar rice wine vinegar and soy sauce and that as soon as it starts browning and
07:19crisping around the edge we'll flip it over lovely easy sounds delicious get back in there what's your
07:24favorite breakfast oh easy eggs bacon black pudding classic classic you can't beat it i i think you
07:32know it's lovely and i but i do like uh if i if i go abroad i do like having
07:38what everyone else has
07:39the breakfast i go to shrank a lot so i do like egg hoppers oh nice super delicious little bit
07:44of spice
07:45something like that but i you just can't beat bacon and eggs yeah i love a sweet i love pancakes
07:50with bacon blueberry syrup do you yeah that's i'm thrilled juliet's like the sweet things i love
07:56pancakes and i'm like no no i've got a massive sweet tooth okay let's have a look i think myself
08:01right let's flip that over i think that's ready all right now this is where things can go
08:12oh lovely oh this is the pressure the pressure okay and then i'm gonna turn that off because we
08:19don't want it to be too rubbery and then we're gonna pop the dipping sauce in here oh it smells
08:24really good smells good hey yes thank you yes with that bruce bog trotter cake were you eating cake
08:31relentlessly i taste all the cakes i have a bite of it i just never crave to eat a lot
08:36fine but i've got
08:37a mustache of my crisps and my cheese yeah yeah i'm terrible with that like what about inspiration
08:43what if you're out and about do you see things oh my god that's gonna be amazing okay i get
08:48so much
08:48inspiration from obviously nature like architecture fashion like prints yeah um woke up in the night
08:56the other day um thought about making some bread and i had this genius idea about using carrot juice
09:01instead of water to make a bread orange so i just kind of get random things that come i just
09:05i'm
09:06obsessed with food yeah like me and my daughters like we all we do is plan about what we're next
09:10gonna eat yeah i'm like that as well i'm very happy to do that oh great so i'm just gonna
09:15slice it up
09:16in a little diamond format and it's got a lovely crispy exterior oh lovely
09:22would you add cheese for something like that i mean you could do
09:25i just love them see i'm trying to eat cheese every day you're cheese mad aren't you i am
09:31here we go great look at that that looks and it is like a cross between an omelet and a
09:36pancake
09:38there we go and then very substantial very good for you gut health is such a big thing at the
09:42moment
09:43so this kind of gives you that element of gut health savory and also a little bit exotic right
09:49beautiful look at that breakfast is served wonderful there we go korean inspired kimchi pancakes and a
09:57dipping sauce yes who's ready for some kimchi pancakes yes please 100 okay there we go right yeah
10:12it's crap do you want to help me do me do you want me to pop some on your plate
10:16is that what you're asking
10:16there we go and here's some dipping on here one in the middle drizzle of that wonderful the smell
10:23of it is like it smells so good thank you there we go thank you and have a bit of
10:27that dipping sauce
10:28as well thank you have a look have a little try of this i want some of that sauce as
10:35well
10:36um i love the color it's really nice yeah it's a lovely color isn't it yeah and it feels very
10:40wholesome like you're doing good for yourself oh that is lovely isn't it mm-hmm great dipping sauce
10:50what do you think julia really good really nice fantastic you can have a bit of bacon with that
10:56as well it's just really lovely the texture as well with the kimchi inside where you've got that kind
10:59of crunch on the inside too it's wonderful lots of textural appeal here yeah yeah lovely so i think we're
11:05going to have a little break while we polish these off and when we return i'll be off to florida
11:09to
11:09visit what is claimed to be the u.s's largest spanish restaurant wow yes you'll love it so stick
11:15around and we'll see you after the break this is so good isn't it great really good
11:38welcome back we still have with us the brilliant juliet sear yes and we've already served up a
11:46fantastic kimchi pancake breakfast yes a delicious start to the show but there's plenty more to come
11:51we reinvent a classic there's home produced honey oh that is fantastic and we're playing chicken
12:01but before all that i pop off to florida to visit what might be the usa's largest spanish restaurant
12:11i've come to ybor city and tampa bay's bustling latin quarter
12:18in the 19th century this place became a cultural melting pot
12:22as migrants flocked here to work in the factories which earned it the name cigar city
12:29i'm meeting andrea gonsmart williams at the gastronomic landmark her family have owned for over
12:35a hundred years oh you must be andrea i'm jimmy nice to meet you jimmy it's such a pleasure to
12:41meet
12:42you welcome to the columbia restaurant it's absolutely amazing tell me the history of this place my great
12:47great grandfather came to ybor city in 1905 and opened this small corner cafe back then from there
12:53we grew room by room we're now 15 dining rooms 1700 seats and we encompass a whole city block wow
12:58so
12:59this is quite a big restaurant in terms of spanish restaurants how big is it well we're the largest
13:04spanish restaurant in the world i believe we're the oldest spanish restaurant in the united states
13:07and it all began with your my great great grandfather he came when so many other people
13:12came when the cigar factories were opening up there was a there was obviously a lot of spanish heritage
13:16here a lot of people from cuba yeah my great great grandfather came from cuba he originated in spain
13:22but he had a small cafe in havana so he already kind of knew what he was doing when he
13:26got here
13:26yeah and his restaurants enjoyed a pretty colorful history ever since we were open through the great
13:33depression the prohibition and we managed to just power through keep going we actually have a
13:40couple rooms that are called the hideaways that sadly enough are not open but there are tales of
13:46alcohol being served there during prohibition really so like little speakeas you had secret
13:51doors and you went in you walked to the top of the stairs and there were three mirrors
13:54so it looked like you were at a dead end the straight one went to my grandmother's that was
13:58called adela's hideaway the right one took you to a storage room that then led you to caesar's
14:03hideaway wow super neat so you can go in there and have a little secret drink
14:10luckily these days i can enjoy a tipple without a brush with the law
14:15i think it's time to get you a drink what should we have i think you're in ybor city you've
14:19got to
14:19make sangria another sangria okay let's see it's our red wine that we're going to start with in with
14:26red and with the red so that's a half a bottle of red is there was a quarter bottle yeah
14:30it's a 375
14:31so yes a half bottle do you want to squeeze the juice or do you want to yeah i'm just
14:36gonna do
14:36my hand is that all right when i get it all out of that do you make mine pips in
14:39there do you so
14:40we've got a half of an orange half of the lime juice sangria is always one of those party drinks
14:46isn't it absolutely well the great thing about sangria is you can make it in a big bulk yeah and
14:50it
14:50serves everybody yeah so we've got a little bit of simple syrup okay is that guava syrup what's that that's
14:55um
14:55that is actually it is sugar syrup okay pretty simple half and half half sugar half water
15:01boil it so it's going in brandy take you just tell me when to stop that's good so you tell
15:08me when to
15:09stop okay let me add some ice to this yeah i think better
15:19would you like to do the honors perfect i'll stir it like this you can start however you want you're
15:23my guess thank you very much okay and of course we need glasses unless we just want a couple of
15:29large straws oh look at this so i'm going to pour that in i want it flopping everywhere ladies first
15:36thank you so much jimmy wow beautiful it's a thing of beauty isn't it wow salute cheers
15:48very well balanced you can taste the red wine not too much simple syrup no and the brandy gives it
15:54a
15:54little bit of a kick the brandy does its work all right and i think i put a little bit
15:58too much in
15:58there but yeah so refreshing so delicious and how popular is the sangria in the restaurant it is probably
16:05our most popular item to drink wise as a restaurant epic yes it's incredible steeped in history it really
16:17is an institution and inspired by that restaurant i think we're going to have a little go with a
16:23sangria with a bit of a twist yeah i mean sangria we all think red sangria red wine sangria but
16:29actually
16:29it can come in lots of different wine bases you can have carver you can have white wine but we're
16:34going a bit of rosé a bit yes i've never seen this with rosé before so well do you know
16:38i think a
16:38sangria it's one that's when you go to spain i think typical us brits we always have sangria it's
16:44just a bit of one but actually it's such a lovely refreshing drink i always think of it is like
16:50the
16:50the pims of spain you know it's just wonderful and this one we have rosé going in we've also got
16:57some
16:57brandy we've got orange juice we've got some soda water and some orange liqueur so we're pieing it
17:02full of all the good stuff a lot of alcohol there and some lovely fresh fruit we've got strawberry and
17:07slices of orange is this your kind of holiday tipple juliet um i will say i haven't had sangria for
17:14a really long time i used to drink it when my mum and dad used to take me on holiday
17:18when i was a child
17:19yes but it is i did that's when i remember drinking it mostly no i think my holiday i love
17:25a mojito
17:26i like yeah yeah i think mojito is probably my favorite i love mojito but the thing about sangria
17:32all these drinks is you put a big jug on the table you know and it's a real celebration
17:38yeah get a straw put it in a bucket it's lovely does this not inspire a bake i have made
17:46bakes um
17:47with like uh sort of like a sparkling wine syrup before so i think this would definitely work
17:52have you always worked in food what did you do before the telly stuff well yeah i mean i always
17:57wanted to have my own bars and restaurants so i kind of like i used to like i basically um
18:01left school
18:01at 16 and i went and worked abroad and was just like running pubs cooking and that's what i thought
18:06i
18:06was going to do um and then i met my husband um after our second date we never spent a
18:12day apart
18:12and then literally yeah and then i just ended up like so we we had kids and i had three
18:17kids under
18:17three and just kind of like oh my gosh so i had a little bit of a break there and
18:20then i came back
18:21and started to do cakes professionally so i was doing it for my kids lots of the um people could
18:25you do one for me and it just sort of happened organically like that yeah there was a lot of
18:29behind the scene tv work before you were actually on screen wasn't there yes yes there was there was i
18:34mean i i used to do like amazing event cakes and things and i got kind of spotted by lots
18:39of like
18:39people in tv but um yeah i did loads and loads of cakes behind the scenes like on this morning
18:45for
18:45like years and years before they'd allow me on camera okay we're almost ready that looks really
18:50pretty using rosé like it looks different doesn't it yeah yeah we've got to bring out all the big
18:54stops for you juliet all the things inside it's red wine you can't quite see what's hidden in the
18:59of course your career you know but being a lot of work behind the camera and then coming in front
19:04of the camera was that a difficult transition no i think i was really passionate about cake decorating
19:10like demystifying like thinking you know it's not difficult like people say and i just want to like
19:14encourage people so and i do like to kind of teach people i've always loved teaching so i just really
19:19enjoy doing it yeah and nobody else was doing that really before you like showing you all the tips
19:23and the tricks and the secrets well yeah exactly i mean but you can see the real enthusiasm comes
19:29across it's infectious you get so many people that message me as well on um on socials and stuff and
19:33they're sending me pictures of the cakes they've made and they're like i really didn't i think i'd be
19:36able to make this but so i do really like it's when people are really happy or they're you know
19:40they've
19:41done something they've had a lovely party for their kids or it's really nice and varied work as well
19:46and what do you prefer most is it is it the the tv or is it the books i love
19:51doing tv yeah it's just
19:53fun like getting to work with all sorts of you know meeting lovely guys like you and all the
19:56crew it's just the fun it's like one of the best jobs isn't it it's just a fun job that
20:00comes across
20:01on yeah i love writing books i think that's so lovely when you get you put all the work into
20:06it you're
20:06also with a team and then you get that physical copy yeah it's really tangible that you hold it and
20:10you go look at that or you see it in a bookshop or someone's reading it i often see my
20:15books in the
20:15charity shop but i do also love doing like um like consultancy and being behind the scenes like
20:24doing like tv and film because then that's kind of yeah it's really exciting it's different so
20:28different facets yeah it's nice to be able to do different things my most recent book i love doing
20:33that because at last i was allowed to do something savory because bread is like my favorite thing to
20:38bake what's your last book called um air fryer baking magic oh which is bang on trend now as
20:44well isn't it we're all discovering our air fryers yeah well we are ready with our rose sangria lovely look
20:50at that
21:00oh look at that what a beautiful picture in the glass it is holiday in a city isn't it tell
21:06me if we've
21:07converted you to a rose sangria now oh that's really good isn't it it's lovely like fruity and it's not
21:15overly sweet either you just want that element of sharpness that is delicious that is so delicious
21:22and it's a good little alternative isn't it absolutely well it's time for a break now so
21:26either pop on the kettle or make yourself a sangria we'll see you in a little bit and when you're
21:31back
21:31i'm going to show you when i experience the taste of the good life yes see you in a sec
21:35right should
21:35we finish this jug off let's yes
21:56welcome back it's been a lovely show so far with our brilliant guest juliette sear yes
22:04we've had a pancake breakfast had a taste of spain in florida and put a new twist on an old
22:09classic
22:13now i'm off to meet a city dweller living a rather unique country life
22:22from the outside it may look just like an ordinary house but step through the gate and
22:26you're in a little slice of countryside an urban small holding full of chickens bees and lots of fresh
22:31natural produce
22:39good morning sarah oh hi shivy how you doing i'm very well you're being very proactive this morning
22:44already absolutely do you want to come and see the back i would love to
22:52come back to the garden shivy this how magical
23:08sarah this is unbelievable i mean you're completely self-sustainable really aren't you how did this
23:13all begin well it all began when i had my children and they were small and it was the high
23:17-term moment
23:18of feeding them those first few spoons of baby mush and i just thought where has this food come from
23:23i
23:23how can i choose the best for my children for my family for the farmers the food producers for the
23:28environment for the future and started trying to produce as much of our own food as possible you're
23:33not in the countryside you are in london and you're managing to do this it's incredibly encouraging
23:37so what did you start off with first we started off with sowing some seeds and growing some tomatoes
23:43which is nice and easy and and helping the children watch plants grow and and i'd seen these
23:48groovy chicken coops i said we can keep chickens in london my husband said no we can't no we can't
23:53but pestered a while and then for my birthday i had my first two chickens along with the chicken
23:58coop were delivered as a surprise it has been i know and and it's grown from that and you have
24:03bees now as well so when did the bees come into play so the bees came into play oh my
24:07goodness about
24:0812 years ago okay and so obviously you benefit from this on a personal level but it's also your
24:13business isn't it yes yes so what's been great is whilst we have been championing this as a way of
24:20life for our own family we just want to share what we know with others and encourage them
24:25to do the same and see what is possible it seems there'd be a lot to do here and i'd
24:30love to get
24:30involved what can i help with well you've come on the right day because we're going to be harvesting
24:34honey oh beehive
24:49you've got your bee suit here it's the height of fashion so it's a smock you put it on like
24:54a
24:54jacket okay and then the veil comes over your head and we just need to make sure that every single
25:00zip is done oh absolutely i do not want any sting hey look at that look at that i'm buzzing
25:08with
25:08excitement there we go one small step for man one giant leap for mankind
25:18keeping on trend with the color as well yellow absolutely super right let's go to the hides
25:34so we always start with a bit of smoke okay and that lets them know that we're coming stay back
25:41a
25:41bit here no worries and then take the roof off the roof is just to keep it dry okay this
25:46is the crown
25:47board and in here is the honey so again a little bit of smoke i'm going to lift this up
25:54really don't
25:56think there should be any bees in here very very few okay and this is where they're making honey so
26:03let
26:03me find a frame of honey for you to see
26:11here we go look at this wonderful so if you want to hold it by the handles there
26:24so if the cells are open it's still nectar but once they've evaporated the nectar down to honey
26:30which is less than 20 percent water content then they cap it and it's good forever it doesn't go off
26:36fantastic so let's take this back to the house and you can have a taste oh it's heavy
26:45so sorry this is what people have come for this is the honey shot absolutely well i mean this is
26:50just standing here watching us can we give it a little taste you can very very special there we
26:56go rule is no double dipping though oh well come on it's gonna be a really big spoonful so absolutely
27:01take a spoon go in through the wax okay and then you get the honey oh my goodness and you
27:07can eat
27:07the wax as well look at that now is there something specific about this honey is it going to taste
27:13different because it's made in the city so you'll have a real like the bees got a real diverse forage
27:18so you'll have all kinds of flavors and you'll taste the different flavors all the way through so
27:23taste it and tell me what you think i got a big spoon because i know i can't double it
27:38it's mellow i can taste sweet flowers such a lavender orange that's so this sounds ridiculous
27:45but that's so sweet that is beautiful i love that it's fantastic i think you've got a lot of work
27:50to
27:51do right you've got a lot of honey to get in those jars i'm going to make your work a
27:53little less
27:55onerous i'm going to take this one with me if you do the bees will follow you but what will
27:59be will be
28:00sarah well in special stuff i bet you love the outfit been a country life in london what's not
28:08to love yes well now from bees to chickens she had chickens too excellent well we're here with a
28:14wonderful jade berry and she's going to show us how to have some fun with these lovely clay chickens
28:19we are right what do we do so um first of all we're going to grab our largest lump of
28:24clay right oh yes
28:26sorry god i'll do the big hang on a minute there's a big there's a big difference there's a reason
28:31i'll give you the for the body and then the rest is going to make all of the decorations right
28:35at home here right what clay is this this is an earthenware clay okay it's a low fire clay
28:40and we're going to stick it in the count get the big one play we're going to stick our thumb
28:43right all the way in almost all the way to the top all the way in that's it i can
28:49feel an egg
28:51yeah and we're just going to pinch all the way around and we're just going to hollow it out a
28:56little bit oh i've got you you don't want it to how wide you want the aperture it's getting all
29:00fancy now juliet's here that all right that's great how long is this going to take from start
29:05to finish jade well we're going to do it in a lot quicker than we normally would in the studio
29:08tv
29:09magic have you got somewhere to be yeah i have actually come on let's get going let's get going
29:13and we're just going to roll the top so we end up with a cone shape of our chicken you
29:18hold my
29:18thing still all right this is the thing we this roly-poly cake decorating i mean juliet's smart
29:24she's not actually even using it here's the cloth that's me get the texture juliet's and mate you're
29:29showing me as well juliet is on a rampage she's like it's going to be amazing it's going to be
29:32brilliant it's going to be beautiful now what do we do jade what's the next you're going to leave
29:36that to one side and that makes the base of the body okay the next thing we're going to make
29:40all of the
29:41pieces that go around your chicken so we've got the lovely tail yeah we've got the comb and we've
29:46got the wattle which i find is such an unusual name wattle the bit that hangs on the bottom of
29:52the chin what do you want to do which bit the easiest the easiest bit the easiest bit is probably
29:56going to be the tail so with the tail you're going to grab some of your extra clay i've let's
30:01rolled some out for you and you're just going to make some coils nice and then i shall i do
30:06the i'll
30:07do the wattle so you're going to do a bit at the bottom and then you want to do your
30:10beak as well
30:11obviously the wattle and the wings so with the tail you're just going to roll it into sausages
30:15and then when we join our bits of clay together oh this is the tricky bit yeah the joining yeah
30:21that's the important bit you're going to use your spiky tool oh yeah and you're going to scratch the
30:25surface do you do stuff like that with the cakes this is really reminding me because we use a lot
30:30of
30:30these tools in cake decorating for modeling chocolate and martypan icing home from home
30:35do you sometimes do it with a bit of icing yourself you know what baking is not my thing but
30:39you could
30:39do just cakes modeling when you join it you're just going to scratch the surface up and then
30:52join them together with a little bit of water as well let me cut this up a bit this is
30:56so lovely to do
30:57with kids as well it's great yeah and you don't need a cone you can use a scratchy bit so
31:02you want
31:02to use the one with lots of pointers put the comb on do we just make a little ridge you
31:06do yeah so
31:07you again with the tail like you're joining it with the scratches it's just making the shape
31:11scratching it in adding a little bit of water
31:15are we doing the hair bit first that's really good jimmy
31:21i see a another career in animation i think it's good
31:29that's really good jim because have you seen my tail and how do we do we have to hatch it
31:36before
31:36we stick it so you want to use the one with lots of spikes on the end i remember that
31:39scratch both
31:40sides why does that help adhere the two bits of clay it just increases the surface area as well and
31:46the water to sit in between it right i've got a beak it's made it look a bit sort of
31:50scary i think
31:51you haven't got a scary beak jimmy a little bit like a pterodactyl and if you haven't got all these
31:57fancy tools i mean can you use anything to make all the sort of shapes and textures you can i
32:02mean
32:02most people i mean you could use teaspoons anything out your cutlery drawer that you want anything with
32:07the texture so with the spots and the wings on here we just use a straw or just the scraper
32:12tool but
32:13you could use bubble wrap to roll it into if you wanted to so it would be handy if you
32:17were a cake
32:17decorator extraordinaire absolutely i think you've got an unfair advantage if you're a cake decorator
32:22i've made these two where do these go on the chicken so there was he gonna go where the eyes
32:26go
32:26ah right come on jimmy just above the beak there use your clucker here we go look at that
32:38oh there we go it's coming to life i mean it's particularly fun to sculpt
32:41chickens they're quite cute right funky chickens right i love them they're really really popular
32:46and really fun yeah i'd yeah i i think all it needs a bit of texture now shiv and i
32:50think we've won
32:51yeah i mean i think we've done really well absolutely oh my gosh look at her face
32:55i'm talking about your chicken juliette oh no let's have a look at
32:58look at her face oh my lord look at it
33:03i'm sorry the um do we do wings i don't know i'm scared now yeah you can do wings
33:09just gonna make like a little patty just a little flat bit
33:13and then scratch and score it on great so if people want to have a go yeah where can they
33:18get
33:18all this stuff from so with the clay obviously you would need a kiln if you want to use the
33:22proper
33:23stuff yeah but you can use air dry clay from any craft shop or online if you wanted to and
33:28you just
33:28let it dry naturally are you happy with that tail or is that looks it looks a bit like an
33:32alien actually
33:33from behind it's like a punk star that one oh the front is brilliant jimmy though look at that
33:39really really it's really cute it's great the front is great here we go let's do a little bit of
33:45the
33:45oh so you've got to do a little bit of texturing haven't you absolutely and when you come to paint
33:50it or like on this one here you can see where the scrapes have made the color go darker i
33:55love the
33:55dalmatian chicken i think that is a it's got to be spotty isn't it is that something you can
34:00pioneer jimmy yeah these are probably easier chickens to keep that's for sure right a little
34:08bit of this now what do we do so now what we would do is we would leave them to
34:13dry should i join
34:14these on then or is that bad give him a spin yeah look at that look how cute amazing it's
34:22like a
34:23couple of insane people have done this oh there we go so juliet what do you reckon swapping pots and
34:31pans for some clay definitely because i'm so much less stress than making you know i'm gonna stick with
34:37real chickens i think it's time for a break so go grab yourself a cuppa yes or make yourself a
34:42chicken because after the break we have got a great cake coming up i can't wait for this
34:46it's very exciting yeah but i do know what that is going straight in the coop
35:10welcome back we've been having such a fabulous morning with our wonderful guest baker extraordinaire
35:15juliette cia yes it's been a packed morning so far from breakfast pancakes with a korean kick to
35:24spanish traditions in the sunshine state and our own take on a classic shivvy got a buzz from beekeeping
35:31and of course we all produced clay masterpieces well it's time for us to hand over the hobs to
35:38our special guest juliette what have you got for us this is my kind of ingredient so i am making
35:42my favorite carrot cake recipe so it's my favorite and i did so i didn't eat a lot of sweet
35:46things but
35:46this really i do like to eat this one because it's not too it's not too sweet it's a health
35:50food
35:51really carrots orange exactly and it's really punchy with loads of orange and like the glassy ginger
35:56and yeah it's got a really nice texture as well delicious how can we help out juliette so obviously
36:01we need some grated carrots if you can start going and i'll start with the the base ask me those
36:07big
36:07juicy oranges we're starting off with some light muscovado sugar okay i like to use that it's really
36:13got a nice fudgy caramel i can smell that aroma carrot cake because i remember as a kid i'd never
36:18really heard of it and then it was everywhere um but now it's our go-to when we have a
36:23cup of tea
36:23yeah exactly it's not too sweet that's a thing you know it's not sickly and i think yeah with the
36:28carrot and it just does something to the texture it's so lovely into that i'm adding some vegetable
36:32oil i'm using sunflower oil you could use light olive oil um you could use melted coconut if you want
36:37to
36:38oh very nice like oil-based cakes because they're just a bit lighter you know how if you bake a
36:43cake with butter yeah and butter sets cold at room temperature so this doesn't it still stays
36:48really nice and sort of squishy i'm very excited coming a baker um how did your folks take to that
36:54um well i mean my my mum's really into food um but my dad's always worked with me like he's
37:01an
37:01engineer and like he's always been there helping me in the kitchen since i started out didn't he
37:05help you sort of devise a lot of sort of the the tools and the kits exactly so we'd always
37:10sort of
37:10like be in the bakery using whatever tools we could get but so together we've like come up with
37:15loads of really cool like tools for yeah cake decorating like finishing like rolling guides
37:19can you tell us a little bit about your online videos because you've relaunched an online video
37:24site now as well haven't you yes because i think especially with things like this it's quite visual
37:28and you can read a recipe book yeah to actually watch it watch along i just love to sort of
37:32show people
37:33how to do it tips and tricks where you all started on the social media channels yeah i guess i
37:37as soon
37:38as it came out i did used to start posting yeah and i and i do love it because again
37:42because it's so
37:42visual but also isn't it it's it's a it's a place everyone goes to for the um geekiness for specific
37:49things because you can follow along and cook and pause it and absolutely exactly exactly i just love
37:55it i love it what have we done so far julia give us an update so we've got all of
37:59our eggs sugar and
38:00oil in there so now um it's so simple like just one bowl we're going to chuck in all of
38:05our goodness
38:05so we're going to chuck in our carrot into there and our orange zest okay here we go carrots in
38:11in it
38:11goes i love the colors in this beautiful and you want the zest in as well yeah zesting i'm going
38:18to
38:18i'm going to chuck in the sultanas lovely what is this this is the secret weapon in this recipe
38:25so it's um glacé ginger so in that goes this is your secret weapon this makes it this elevates it
38:32i think but i do love a cake mix almost almost better than the cake itself are you one of
38:41the people
38:41but the whole thing of growing up and licking the ball yeah it's the best thing about it yeah
38:48and then the smell of a baking cake oh it's lovely oh yeah what spices are you putting in actually
38:52talking about smells yes so that's all of our wet mix and then into the flour we've got some ground
38:58ginger some ground cinnamon bit of sea salt bit of baking powder that's just going into the into the
39:05flour there and fold it through and you've got look at these as well some beautiful colors on oh yeah
39:10that's so we're going to finish it up so i love i love to make things that really pretty like
39:14i think
39:15if you're going to make something just like give it a bit of wow factor so we're going to decorate
39:18it with some lovely chopped pistachios and i love to use edible flowers yeah it just adds so much to
39:25it doesn't it and of course you've baked cakes for lots of different people but who's been your most
39:30interesting client do you think i loved baking for ian mckellen actually oh that's what did you bake for him
39:36i used to do a lot of like this is your life cakes where i would just take um pictures
39:41from
39:42someone's entire life i did one for jamie oliver as well actually yeah you basically just um chat to
39:46the family or you do online research and they had loads and loads of pictures from his whole life his
39:50mum all the things he'd done and he like he was and i was lucky enough to be there when
39:54he he received
39:55it and he was he was rather tearful special didn't you also do one for king charles yes that i
40:01mean
40:01that is pretty special yeah i've done yeah what did you make for him well um i've done three cakes
40:06for
40:06king charles oh no just stand and bake a regular baker for him i just i did one for his
40:11birthday so um
40:13i wanted to um they i had a free brief for that so i thought well i've got to do
40:17i've got to do
40:18something fun so a hedgehog cake because everyone's got to have one hedgehog cake for their birthday
40:22everyone's got to have a hedgehog yeah and i thought that's also a sign of like the sustainability
40:27the you know what nature and wildlife so that was really fun and then i also did one more recently
40:32for the king's foundation which was all covered in edible flowers yeah yeah i do i do so i'm just
40:39kind of roughly dividing that into two and then you don't even need to level it off because it's
40:44quite a liquid batter as you can see okay and how long is that going to go into the oven
40:49for the
40:49the oven for about 30 to 35 minutes okay on about 160 170 subject subject to your oven because all
40:56ovens vary those in until it's lovely i'll take one for you through shrinking away from the sides going
41:02nice and golden now what so we've baked our cakes and they are all um cooled down so that's really
41:09important when you're doing cake decorating patience or putting cakes together don't don't do it when it's
41:13slightly warm because it will slip and slide all over the place so we've got two layers here um so
41:19let's get layer one shall start chopping your nuts yes please do so let's just bring this over so
41:26first cake going down i'm going to be using cream cheese frosting for this because i think that's a
41:31really nice combo with carrot cake yeah and um so thank you and so what's gone into that so you
41:36want
41:36through the ingredients so it's really important to have everything at room temperature okay so you
41:40want to just beat your softened butter so it's really really soft and fluffy then beating the
41:45cream cheese slowly once that's fully incorporated just add in your sieved icing sugar in increments of
41:51three right just so it's really lovely and soft and creamy and then of course a nice big slosh of
41:56vanilla beautiful and what i love about cream cheese frosting is it's not too sugary sweet oh yeah that is
42:02the
42:02thing yeah i have so much cream cheese just look at that look at that consistency it's just so gorgeous
42:06so i put a nice big clunk of frosting on there really generous i like to use like a crank
42:12handle
42:12palette knife when you're doing this right just because it gets it nice and movement and so just
42:17kind of like backwards and forwards like that just smooth it over beautiful and you'll see that i'm
42:21letting it come over the edge because what i'm going to do today is a really nice way of decorating
42:25cake
42:25it's just a naked style cake so it's not really perfection anybody can do it and it just looks lovely
42:31because you can see the sponge like yeah it looks so artistic so that's that layer two look how
42:37perfectly smooth that top is it's beautiful class to my house yeah i'm not for that so i'm putting the
42:43smooth side uppermost that was in the cake tin so that it's going to be a bit neater just make
42:49sure
42:49it's all sort of level so beautiful look at that then i'm going to pile another load on the top
42:56so just pile it up look at that oh i love just watching it it's really cathartic it's mesmerizing
43:04also knowing we're going to have a massive chunk of that yeah then just the same thing again like
43:08again so sometimes when you do cake decorating you can kind of like put do a crumb coat and then
43:12put
43:12it in the fridge and then ice it again to get it really neat this one we're not we're just
43:15gonna have
43:16it really casual like kind of like a you know like a coffee shop cake so i'm just gonna kind
43:21of
43:21like go around just kind of cover the edge not sort of not really neatly just kind of get it
43:26completely covered so it sort of covers the joins and you're still seeing peekaboo bits of the cake
43:31which is really nice you can see i'm leaving it very thick on top and i'm going to show you
43:35my what
43:36what's my favorite way to decorate a cake and in actual fact this is how i did the matilda cake
43:40on the top because it just looks really luscious so we just go around roughly with a um palette knife
43:46so you just basically hold your scraper and just kind of go around like this yeah oh that's so
43:51satisfying yeah just kind of like to watch just to do that so just use a small palette knife or
43:57you
43:58could use the end of a spoon just go around the edge like that and then just kind of sweep
44:02it in
44:03it just looks inviting a spiral doesn't it it's really inviting i love how actually your hand is still
44:08in it it's your other hand is the thumb that's doing the movement look at that perfect do you
44:12want to have i feel like you want to have a go i don't i don't want to touch it
44:14i don't want it i'm
44:15going to ruin it now it's time for your nuts right my nuts are all over the top and i'll
44:18sprinkle the
44:19flowers there you go look at that okay and can i sprinkle the flowers just on the top yeah wherever
44:25you like okay let's just go in with this here you go oh they're kind of being flown away by
44:31the
44:31color doesn't it blown away by the wind beautiful oh yeah julia tell us what you've made for us
44:38so there you have it my classic ultimate carrot cake this looks so good come on should we dive in
44:54yes please this is my favorite bit to smash up a cake oh smash it up quickly yeah demolish it
45:00that looks gorgeous when you see that texture right when it just dips and then it pops back up oh
45:07i'm
45:07so excited about this oh jimmy we're going to be fighting for this so that's jimmy's slice and i'll
45:12take the rest of the cake here we go come on oh look at that look at that lovely side
45:18profile that is
45:19beautiful i hope you're gonna love it this is my favorite thing to um feed people do you know what
45:26the biggest compliment i ever got once i did a wedding cake consultation for this really funny
45:30couple and they were like rock like rocky dudes and i um gave him the chocolate cake and he ate
45:36it and said
45:37it's like an angel's bastard in my mouth he loved it how would he know that's why i did love
45:43it
45:43actually this is heavenly nice that is wonderful a truly delicious way to end the show and sadly
45:51that's it for today but haven't we had a jam-packed morning and before we go a massive thank you
45:57to
45:57juliette sear everyone thank you so much thank you bye for now and we'll see you all next week bye
46:32you
Comments