00:00So Hello! magazine is celebrating its 30th birthday this year and we have the
00:04lovely talented Eric Lanlard who is a master pâtissier. Yes! Making our birthday
00:10cake! I know, very very exciting time, 30 years and if it's a celebration then you
00:15need a cake really. So I'm really looking forward to create this spectacular cake
00:21and it will look good I promise you. What can you tell us about the cake? Just give
00:26us some ideas about what it looks like, the flavors involved. Well I mean it's
00:30going to be a big party so you need to stand up so I definitely went for
00:34heights and Hello! magazine is known for its glamour as well you know so we're
00:40going to involve some glamour. The base of each year which is going to be a big
00:45square cake stacked on top of each other and we'll have like an edible gemstone
00:50so if you think of colourful gemstone like Bulgari for example this is the
00:55inspiration behind so you will have this row of beautiful edible gemstone so if
01:01someone feel a bit peckish they can pick them up and eat them and then on the
01:05top we will have a huge giant Hello magazine all made of sugar icing open
01:11with some of the favorite covers which I'm sure will be very difficult to pick
01:16I will let the editor and the team to pick which cover they want to do and then
01:20a beautiful number 30 just to remind everybody and 30 happy years all in gold
01:26glitter as well. The very thought of it is making my mouth water just listening and
01:31the flavors involved I believe you've used those in these cupcakes here as well
01:35and yeah so we're gonna go for a nice mixture because again it's a big party so
01:39we want everybody to have a bit of a taste of or some of the most popular
01:43flavors we do and so lemon cake lemon drizzle red velvet you can't go wrong with a
01:48red velvet cake everybody love it chocolate again another big classic and
01:54we're just gonna do a plain vanilla bean paste sponge as well just to to please
01:59the people who don't fancy anything too fancy so it should be good it should look
02:04great when it's been cut as well and pass around the 300 guests I think there's a
02:09lot of people coming to this party hundreds yes so it's gonna be yeah it
02:12should be good it sounds like a work of art and a delicious one at that but can you
02:16tell us some tips on if you know how if we're going to make a cake what we should
02:20do well yeah of course yeah the thing to remember first of all is baking is not
02:25like cooking you know it's a science us pastry chef we think we're more
02:28alchemists than chefs so it's all about following the recipe sticking to the
02:34recipe so not swapping the ingredients just because you don't fancy them or
02:38because you don't have them and of course taking your time you know you can't rush it
02:43be ready a bit like I just done here you know I just got all my ingredients
02:47ready and I'm just ready to go through the process and really enjoy it you know
02:50it should be it should be enjoyable you should not get stressed because you know
02:54if you get stressed about starting making a cake the result will definitely be
02:58affected so get everything ready and mostly if you're a beginner don't raise the
03:03bar too high you know start with something simple and then when you start to get the
03:08grip of it when you start to understand your oven or the ingredients how they work
03:12together you can gradually launch the thing so maybe don't try to make an
03:18arrow magazine 30th birthday cake the first time you make a cake do something
03:22on a smaller scale brimies biscuit cookies plain Victoria sponge and then you can
03:29start to challenge yourself a little bit more as you become a bit more confident
03:33but yeah it's all about the precision and obviously ingredients as well you know
03:37any recipe start with good quality ingredients my mentor who is always used
03:44to say rubbish in rubbish out so even if you make a beautiful cake but if you're
03:49using horrible chocolate or some cheap ingredients it will still taste horrible
03:54at the end so make sure you invest in good quality ingredients take your time
03:58enjoy the process and if it does go wrong because it does go wrong you know it goes
04:03wrong all the time in our kitchen every week ways and mini disasters happening
04:07sometimes some big ones but don't this this is bad just do it again keep
04:13practicing and then it will end up you know doing something amazing
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