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Martha Stewart's 8 Best Cake Recipes | Martha Stewart

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[Music]

[Music] foreign

foreign

foreign [Music]

is the word to describe the gradation of

is the word to describe the gradation of color from light to dark and I'm using

color from light to dark and I'm using

color from light to dark and I'm using this idea for my pink hued strawberry

this idea for my pink hued strawberry

this idea for my pink hued strawberry ombre cake it may look ruffled on the

ombre cake it may look ruffled on the

ombre cake it may look ruffled on the outside but it's bursting with color on

outside but it's bursting with color on

outside but it's bursting with color on the inside we're using the reverse

the inside we're using the reverse

the inside we're using the reverse creaming method the butter is put in

creaming method the butter is put in

creaming method the butter is put in after the dry ingredients are all mixed

after the dry ingredients are all mixed

after the dry ingredients are all mixed and you get a really nicely textured

and you get a really nicely textured

and you get a really nicely textured cake

cake

cake so in a glass measuring cup put one and

so in a glass measuring cup put one and

so in a glass measuring cup put one and a quarter cups of milk and four large

a quarter cups of milk and four large

a quarter cups of milk and four large eggs just crack the eggs right into the

eggs just crack the eggs right into the

eggs just crack the eggs right into the cup

and of course use the best eggs whole

and of course use the best eggs whole organic milk

organic milk

organic milk very important

very important

very important and whisk the eggs right into the milk

and whisk the eggs right into the milk

and whisk the eggs right into the milk and you can add one teaspoon of vanilla

and you can add one teaspoon of vanilla

and you can add one teaspoon of vanilla extract but make sure the vanilla

extract but make sure the vanilla

extract but make sure the vanilla extract is really really fine quality

extract is really really fine quality

extract is really really fine quality when we were testing this cake I used

when we were testing this cake I used

when we were testing this cake I used vanilla bean but vanilla bean is very

vanilla bean but vanilla bean is very

vanilla bean but vanilla bean is very expensive and if you use a really good

expensive and if you use a really good

expensive and if you use a really good vanilla extract you can get almost as

vanilla extract you can get almost as

vanilla extract you can get almost as good a taste

that's good

that's good so now the dry ingredients into the bowl

so now the dry ingredients into the bowl

so now the dry ingredients into the bowl of your mixer that's fitted with the

of your mixer that's fitted with the

of your mixer that's fitted with the paddle three cups of cake flour one and

paddle three cups of cake flour one and

paddle three cups of cake flour one and three quarters cups of sugar one

three quarters cups of sugar one

three quarters cups of sugar one tablespoon of baking powder and one

tablespoon of baking powder and one

tablespoon of baking powder and one teaspoon of salt mix this together

teaspoon of salt mix this together

teaspoon of salt mix this together now two sticks of butter at room

now two sticks of butter at room

now two sticks of butter at room temperature and just add the wet

temperature and just add the wet

temperature and just add the wet ingredients add about a half first to

ingredients add about a half first to

ingredients add about a half first to moisten the dry

moisten the dry

moisten the dry and then add the rest slowly

and then add the rest slowly

and then add the rest slowly [Applause]

[Applause]

[Applause] and now I'm going to mix it just a

and now I'm going to mix it just a

and now I'm going to mix it just a little bit more before I start to add

little bit more before I start to add

little bit more before I start to add the color it's going to make this an

the color it's going to make this an

the color it's going to make this an ombre cake

ombre cake

ombre cake so once your batter is finished divide

so once your batter is finished divide

so once your batter is finished divide it amongst five bowls

it amongst five bowls

it amongst five bowls you want to get even amounts because

you want to get even amounts because

you want to get even amounts because we're making eight inch layers and all

we're making eight inch layers and all

we're making eight inch layers and all the cake pans they're eight inch by two

the cake pans they're eight inch by two

the cake pans they're eight inch by two inches they are buttered floured and

inches they are buttered floured and

inches they are buttered floured and lined with a parchment bottom

lined with a parchment bottom

lined with a parchment bottom we're going to make one layer natural

we're going to make one layer natural

we're going to make one layer natural then we're using a deep pink gel food

then we're using a deep pink gel food

then we're using a deep pink gel food coloring we're going to make our batter

coloring we're going to make our batter

coloring we're going to make our batter different shades of pink

different shades of pink

different shades of pink so I'm adding like a third of a

so I'm adding like a third of a

so I'm adding like a third of a toothpick

toothpick

toothpick I'll use a half of a toothpick

I'll use a half of a toothpick

I'll use a half of a toothpick a little goes a long way I'll use

a little goes a long way I'll use

a little goes a long way I'll use three quarters of a toothpick

three quarters of a toothpick

three quarters of a toothpick and a whole toothpick

and a whole toothpick

and a whole toothpick just to see if I'm gonna get the right

just to see if I'm gonna get the right

just to see if I'm gonna get the right colors

colors

colors so

so swirl that around we want to get

swirl that around we want to get

swirl that around we want to get coloring off the stick

coloring off the stick

coloring off the stick and stir that the cakes bake slightly

and stir that the cakes bake slightly

and stir that the cakes bake slightly darker in color than the batter itself

darker in color than the batter itself

darker in color than the batter itself so there's a very nice

so there's a very nice

so there's a very nice color right there now let's see this one

color right there now let's see this one

color right there now let's see this one quite a bit more color in this one

quite a bit more color in this one

quite a bit more color in this one definitely ombre already

definitely ombre already

definitely ombre already um braiding down the line

um braiding down the line

um braiding down the line you know here we had three quarters of a

you know here we had three quarters of a

you know here we had three quarters of a stick

stick

stick very good

very good

very good and our strongest color of all so now

and our strongest color of all so now

and our strongest color of all so now put your colors

put your colors

put your colors in the appropriate pan

in the appropriate pan

in the appropriate pan preheat your oven to 350 degrees these

preheat your oven to 350 degrees these

preheat your oven to 350 degrees these cakes will bake about 15 minutes cool

cakes will bake about 15 minutes cool

cakes will bake about 15 minutes cool the cakes thoroughly before you decorate

the cakes thoroughly before you decorate

the cakes thoroughly before you decorate the cake

the cake

the cake and so now assembling the cake start

and so now assembling the cake start

and so now assembling the cake start with the darkest pink

with the darkest pink

with the darkest pink and I like to use a cake round make sure

and I like to use a cake round make sure

and I like to use a cake round make sure the cake round has a little something

the cake round has a little something

the cake round has a little something underneath just to hold it in place you

underneath just to hold it in place you

underneath just to hold it in place you can use a little frosting or you could

can use a little frosting or you could

can use a little frosting or you could use tape

use tape

use tape and now first step warm a half a cup of

and now first step warm a half a cup of

and now first step warm a half a cup of strawberry jam

strawberry jam

strawberry jam and we want a thin flavoring of the jam

and we want a thin flavoring of the jam

and we want a thin flavoring of the jam on the surface of the cake

on the surface of the cake

on the surface of the cake I didn't strain it it didn't do anything

I didn't strain it it didn't do anything

I didn't strain it it didn't do anything and then a cup of buttercream

and then a cup of buttercream

and then a cup of buttercream this is a half cup

this is a half cup

this is a half cup half cup

half cup

half cup and spread this

and spread this

and spread this you want the nice even layer all the way

you want the nice even layer all the way

you want the nice even layer all the way to the edge

to the edge

to the edge now the next

now the next

now the next deepest pink this one

deepest pink this one

deepest pink this one another brushing of jam

another brushing of jam

another brushing of jam and if you're wondering what kind of

and if you're wondering what kind of

and if you're wondering what kind of frosting this is It's a pink hued Swiss

frosting this is It's a pink hued Swiss

frosting this is It's a pink hued Swiss meringue buttercream with a vanilla

meringue buttercream with a vanilla

meringue buttercream with a vanilla flavor

flavor

flavor and layer number five

and layer number five

and layer number five the last little brush we're using a

the last little brush we're using a

the last little brush we're using a local Farm made Jam very flavorful and

local Farm made Jam very flavorful and

local Farm made Jam very flavorful and keeps the moisture of the actual cake

keeps the moisture of the actual cake

keeps the moisture of the actual cake in

in spread this and we want to do a light

spread this and we want to do a light

spread this and we want to do a light coating of icing all over the cake

coating of icing all over the cake

coating of icing all over the cake it will serve as what we call a crumb

it will serve as what we call a crumb

it will serve as what we call a crumb coat covering all parts of the cake so

coat covering all parts of the cake so

coat covering all parts of the cake so that there won't be any cake showing

that there won't be any cake showing

that there won't be any cake showing through

through

through you could chill the cake at this point

you could chill the cake at this point

you could chill the cake at this point it would be very good to refrigerate for

it would be very good to refrigerate for

it would be very good to refrigerate for 20 minutes and then you're ready to

20 minutes and then you're ready to

20 minutes and then you're ready to completely decorate the cake in a very

completely decorate the cake in a very

completely decorate the cake in a very beautiful and usual way

beautiful and usual way

beautiful and usual way the pastry bag should be fitted with a

the pastry bag should be fitted with a

the pastry bag should be fitted with a large petal tip and you can see it's

large petal tip and you can see it's

large petal tip and you can see it's wider at the bottom than at the Top This

wider at the bottom than at the Top This

wider at the bottom than at the Top This is a number 127 and it's filled with the

is a number 127 and it's filled with the

is a number 127 and it's filled with the same buttercream frosting start in the

same buttercream frosting start in the

same buttercream frosting start in the very center of the cake

very center of the cake

very center of the cake and make your Center tight and a

and make your Center tight and a

and make your Center tight and a turntable really helps

turntable really helps

turntable really helps just go round and around and don't be

just go round and around and don't be

just go round and around and don't be afraid to

afraid to

afraid to push that tip down in the top of the

push that tip down in the top of the

push that tip down in the top of the frosting

and have a damp rag right next to you so

and have a damp rag right next to you so you can wipe the tip

you can wipe the tip

you can wipe the tip and you can stop and then add

and you can stop and then add

and you can stop and then add petal

petal

petal another petal

another petal

another petal and what it looks like when you're done

and what it looks like when you're done

and what it looks like when you're done is a great big ruffled flower

is a great big ruffled flower

is a great big ruffled flower very cute

very cute

very cute and you just keep going and going and

and you just keep going and going and

and you just keep going and going and going

going

going and it uses up a lot of frosting

and it uses up a lot of frosting

and it uses up a lot of frosting did I mention

did I mention

did I mention that the frosting for this cake is 18

that the frosting for this cake is 18

that the frosting for this cake is 18 egg whites and three pounds of butter

egg whites and three pounds of butter

egg whites and three pounds of butter the ultimate result is certainly worth

the ultimate result is certainly worth

the ultimate result is certainly worth it I think

it I think

it I think now this is the Moment of Truth he's a

now this is the Moment of Truth he's a

now this is the Moment of Truth he's a very long narrow sharp knife

very long narrow sharp knife

very long narrow sharp knife and cut straight down

and cut straight down

and cut straight down now with

now with

now with an offset spatula

an offset spatula

an offset spatula so beautiful

that is a thing of beauty

that is a thing of beauty all right

Baked Alaska is essentially Kate talked

Baked Alaska is essentially Kate talked with ice cream and blanketed in meringue

with ice cream and blanketed in meringue

with ice cream and blanketed in meringue these miniature versions take this

these miniature versions take this

these miniature versions take this iconic American dessert to new heights

iconic American dessert to new heights

iconic American dessert to new heights three layers of rich chocolate cake

three layers of rich chocolate cake

three layers of rich chocolate cake which is very easy to make and chocolate

which is very easy to make and chocolate

which is very easy to make and chocolate ice cream so for the cake part we need

ice cream so for the cake part we need

ice cream so for the cake part we need one and a third cups of all-purpose

one and a third cups of all-purpose

one and a third cups of all-purpose flour one and a third cups of granulated

flour one and a third cups of granulated

flour one and a third cups of granulated sugar put that right into and one cup of

sugar put that right into and one cup of

sugar put that right into and one cup of Dutch processed cocoa this is a very

Dutch processed cocoa this is a very

Dutch processed cocoa this is a very rich unsweetened cocoa powder one

rich unsweetened cocoa powder one

rich unsweetened cocoa powder one teaspoon of salt

teaspoon of salt

teaspoon of salt two teaspoons of baking powder

two teaspoons of baking powder

two teaspoons of baking powder and two teaspoons of baking soda

and two teaspoons of baking soda

and two teaspoons of baking soda now sift all this together

now sift all this together

now sift all this together I just want to show all of you why you

I just want to show all of you why you

I just want to show all of you why you sift

sift

sift it does make little lumps but those

it does make little lumps but those

it does make little lumps but those lumps are easily dispersed through the

lumps are easily dispersed through the

lumps are easily dispersed through the strainer

strainer

strainer so here we have our dry ingredients

so here we have our dry ingredients

so here we have our dry ingredients now we have six egg yolks

with one cup of safflower oil

with one cup of safflower oil that flour is a tasteless clear oil

that flour is a tasteless clear oil

that flour is a tasteless clear oil vegetable oil

vegetable oil

vegetable oil that works very very well in cakes

that works very very well in cakes

that works very very well in cakes they're called for oil two teaspoons of

they're called for oil two teaspoons of

they're called for oil two teaspoons of vanilla

vanilla

vanilla foreign

of a cup of warm water an odd

of a cup of warm water an odd combination of ingredients for sheet

combination of ingredients for sheet

combination of ingredients for sheet cakes

cakes

cakes and this will give very very moist

and this will give very very moist

and this will give very very moist chocolate cake

so now just add your

so now just add your chocolatey ingredients the dry

chocolatey ingredients the dry

chocolatey ingredients the dry ingredients

ingredients

ingredients you can see how nice and shiny the

you can see how nice and shiny the

you can see how nice and shiny the batter is

and now it's time to

and now it's time to beat the egg whites which are folded

beat the egg whites which are folded

beat the egg whites which are folded into this chocolate using the same mixer

into this chocolate using the same mixer

into this chocolate using the same mixer we have six egg whites

we have six egg whites

we have six egg whites a wire whisk

and we're also going to add two-thirds

and we're also going to add two-thirds of a cup of granulated sugar

of a cup of granulated sugar

of a cup of granulated sugar I'm adding the sugar little by little

I'm adding the sugar little by little

I'm adding the sugar little by little into the egg whites to get them the soft

into the egg whites to get them the soft

into the egg whites to get them the soft cakes that are glossy and smooth

cakes that are glossy and smooth

cakes that are glossy and smooth our baking trays have been sprayed with

our baking trays have been sprayed with

our baking trays have been sprayed with a vegetable spray and lined with a sheet

a vegetable spray and lined with a sheet

a vegetable spray and lined with a sheet of parchment paper spray under the paper

of parchment paper spray under the paper

of parchment paper spray under the paper and on the paper

I think that's good

I think that's good yes glossy Peaks

now these get folded right into the

now these get folded right into the chocolate mixture

chocolate mixture

chocolate mixture lighten the chocolate a little bit if

lighten the chocolate a little bit if

lighten the chocolate a little bit if you can with a dollop of the egg whites

you can with a dollop of the egg whites

you can with a dollop of the egg whites if you've been wondering about Baked

if you've been wondering about Baked

if you've been wondering about Baked Alaska and wondering how it got its name

Alaska and wondering how it got its name

Alaska and wondering how it got its name it was made to commemorate the United

it was made to commemorate the United

it was made to commemorate the United States purchase of Alaska in 1867.

States purchase of Alaska in 1867.

States purchase of Alaska in 1867. so here we have beautiful chocolate cake

so here we have beautiful chocolate cake

so here we have beautiful chocolate cake mixture now we want half in this tray

mixture now we want half in this tray

mixture now we want half in this tray and half in the other tray

and half in the other tray

and half in the other tray spread it all out this does rise so you

spread it all out this does rise so you

spread it all out this does rise so you will have a thin sheet cake from which

will have a thin sheet cake from which

will have a thin sheet cake from which we will cut our discs that will be the

we will cut our discs that will be the

we will cut our discs that will be the basis for our baked Alaska's chocolatey

basis for our baked Alaska's chocolatey

basis for our baked Alaska's chocolatey chocolate baked Alaska's

chocolate baked Alaska's

chocolate baked Alaska's spread this I'm using a big offset

spread this I'm using a big offset

spread this I'm using a big offset spatula to level the batter in the pan

spatula to level the batter in the pan

spatula to level the batter in the pan now your oven should be preheated to 350

now your oven should be preheated to 350

now your oven should be preheated to 350 degrees bake the cakes 18 to 20 minutes

degrees bake the cakes 18 to 20 minutes

degrees bake the cakes 18 to 20 minutes not too long

not too long

not too long after the cake is completely cooled run

after the cake is completely cooled run

after the cake is completely cooled run a knife around the perimeter and try to

a knife around the perimeter and try to

a knife around the perimeter and try to lift up a piece of the parchment it

lift up a piece of the parchment it

lift up a piece of the parchment it looks like it's going to release and

looks like it's going to release and

looks like it's going to release and then just turn this over very quickly

then just turn this over very quickly

then just turn this over very quickly onto a piece of parchment paper

when you do things like this

when you do things like this and there came out perfectly remove the

and there came out perfectly remove the

and there came out perfectly remove the parchment and now we're going to cut

parchment and now we're going to cut

parchment and now we're going to cut these into rounds we are using a two and

these into rounds we are using a two and

these into rounds we are using a two and a half inch round biscuit cutter

a half inch round biscuit cutter

a half inch round biscuit cutter a three and a half inch round and a four

a three and a half inch round and a four

a three and a half inch round and a four inch round we need six of each size for

inch round we need six of each size for

inch round we need six of each size for this particular dessert

this particular dessert

this particular dessert so all together you could probably get

so all together you could probably get

so all together you could probably get out of the two layers of 12 of these

out of the two layers of 12 of these

out of the two layers of 12 of these wonderful chocolate baked Alaska's now

wonderful chocolate baked Alaska's now

wonderful chocolate baked Alaska's now spray a small glass bowl with vegetable

spray a small glass bowl with vegetable

spray a small glass bowl with vegetable spray and lined with plastic wrap and

spray and lined with plastic wrap and

spray and lined with plastic wrap and then spray the plastic wrap

and you start with the smallest rounds

and you start with the smallest rounds these go in the bottom of the bowl it

these go in the bottom of the bowl it

these go in the bottom of the bowl it doesn't matter which side is up or down

doesn't matter which side is up or down

doesn't matter which side is up or down because everything's going to be covered

because everything's going to be covered

because everything's going to be covered with meringue

with meringue

with meringue the snow of Alaska and now a scoop of

the snow of Alaska and now a scoop of

the snow of Alaska and now a scoop of ice cream

ice cream

ice cream on top of the small disc

so now the three and a half inch squares

so now the three and a half inch squares this dough is like a very moist almost

this dough is like a very moist almost

this dough is like a very moist almost brownie dough

brownie dough

brownie dough and now a big scoop of ice cream

and now a big scoop of ice cream

and now a big scoop of ice cream on top of this layer

on top of this layer

on top of this layer approximately four cups of ice cream for

approximately four cups of ice cream for

approximately four cups of ice cream for six of these baked Alaska's

six of these baked Alaska's

six of these baked Alaska's and now the top layer

and now the top layer

and now the top layer and just press down

and just press down

and just press down don't be afraid

don't be afraid

don't be afraid and you see how nicely they fit into

and you see how nicely they fit into

and you see how nicely they fit into these bowls

these bowls

these bowls absolutely perfectly

absolutely perfectly

absolutely perfectly and then cover

and then cover

and then cover with your plastic wrap so that the cakes

with your plastic wrap so that the cakes

with your plastic wrap so that the cakes are well sealed and get this right back

are well sealed and get this right back

are well sealed and get this right back into the freezer until the cakes and the

into the freezer until the cakes and the

into the freezer until the cakes and the ice cream are rock hard

so now for the meringue 12 egg whites

so now for the meringue 12 egg whites three cups of granulated sugar stir in

three cups of granulated sugar stir in

three cups of granulated sugar stir in well

well

well we're gonna make a Swiss meringue and I

we're gonna make a Swiss meringue and I

we're gonna make a Swiss meringue and I always add in my meringue a little cream

always add in my meringue a little cream

always add in my meringue a little cream of tartar

a pinch sort of like that

a pinch sort of like that that helps keep the meringues dry

and a pinch of salt I'm going to put

and a pinch of salt I'm going to put into my meringues also

into my meringues also

into my meringues also this is a Swiss meringue which is egg

this is a Swiss meringue which is egg

this is a Swiss meringue which is egg whites and sugar

whites and sugar

whites and sugar cream of tartar heated over a Ben Marie

cream of tartar heated over a Ben Marie

cream of tartar heated over a Ben Marie and then whipped to a smooth glossy

and then whipped to a smooth glossy

and then whipped to a smooth glossy frothy texture and just keep stirring

frothy texture and just keep stirring

frothy texture and just keep stirring until the egg whites are warm almost too

until the egg whites are warm almost too

until the egg whites are warm almost too warm to stick your finger into

put this right on our stand mixer turn

put this right on our stand mixer turn this on high and beat until it's exactly

this on high and beat until it's exactly

this on high and beat until it's exactly the consistency you want for a piping

the consistency you want for a piping

the consistency you want for a piping over our beautiful chocolate Alaska's

so now the meringue is done it took

so now the meringue is done it took about 12 minutes here's our

about 12 minutes here's our

about 12 minutes here's our chocolate Alaskan I can't wait to unwrap

chocolate Alaskan I can't wait to unwrap

chocolate Alaskan I can't wait to unwrap one for you

one for you

one for you gently release from the bowl

gently release from the bowl

gently release from the bowl and here you have

and here you have

and here you have your little chocolate cake now you can

your little chocolate cake now you can

your little chocolate cake now you can just spoon and swoop

just spoon and swoop

just spoon and swoop now look at that it is like snow

now look at that it is like snow

now look at that it is like snow it's like Alaska snow then cover

it's like Alaska snow then cover

it's like Alaska snow then cover all the chocolate

all the chocolate

all the chocolate oh so beautiful

oh so beautiful

oh so beautiful and so easy

and so easy

and so easy so

so just proceed and do all of them like

just proceed and do all of them like

just proceed and do all of them like this and right before serving take one

this and right before serving take one

this and right before serving take one of these little torches

of these little torches

of these little torches and brown the meringue

and brown the meringue

and brown the meringue and that

and that

and that my dear friends

my dear friends

my dear friends is a baked Alaska really cute enjoy

is a baked Alaska really cute enjoy

is a baked Alaska really cute enjoy we have a wonderful coconut cloud cake

we have a wonderful coconut cloud cake

we have a wonderful coconut cloud cake here and not only is it coated with

here and not only is it coated with

here and not only is it coated with seven minute frosting and lots of big

seven minute frosting and lots of big

seven minute frosting and lots of big flakes of fresh coconut but it's also

flakes of fresh coconut but it's also

flakes of fresh coconut but it's also filled with the same mix

filled with the same mix

filled with the same mix we've sift one cup of cake flour

we've sift one cup of cake flour

we've sift one cup of cake flour I'm gonna sift this first and re-measure

I'm gonna sift this first and re-measure

I'm gonna sift this first and re-measure just to make sure that I have a cup this

just to make sure that I have a cup this

just to make sure that I have a cup this is a very fine sieve and I decided for

is a very fine sieve and I decided for

is a very fine sieve and I decided for angel food cake I would only use a very

angel food cake I would only use a very

angel food cake I would only use a very fine

yeah that's a nice cup of cake flour

yeah that's a nice cup of cake flour that goes in here

that goes in here

that goes in here okay and here three quarters of a cup of

okay and here three quarters of a cup of

okay and here three quarters of a cup of super fine sugar it can also be called

super fine sugar it can also be called

super fine sugar it can also be called caster sugar

caster sugar

caster sugar this is a half a cup

this is a half a cup

this is a half a cup and a quarter of a cup

and make sure you sift that and we're

and make sure you sift that and we're going to sift this mixture

going to sift this mixture

going to sift this mixture four times

four times

four times now we need one and three quarters cups

now we need one and three quarters cups

now we need one and three quarters cups of egg whites and that's basically 14

of egg whites and that's basically 14

of egg whites and that's basically 14 eggs at room temperature

eggs at room temperature

eggs at room temperature start beating on low

start beating on low

start beating on low and add one tablespoon of warm water

and add one tablespoon of warm water

and add one tablespoon of warm water this kind of helps break up the albumin

this kind of helps break up the albumin

this kind of helps break up the albumin a little bit which is the protein found

a little bit which is the protein found

a little bit which is the protein found in egg whites

in egg whites

in egg whites as soon as this gets foamy you're going

as soon as this gets foamy you're going

as soon as this gets foamy you're going to add a half a teaspoon of salt

one and a half teaspoons of cream of

one and a half teaspoons of cream of tartar

this will help keep the mixture dry the

this will help keep the mixture dry the cream of tartar

and you're going to add two teaspoons of

and you're going to add two teaspoons of good vanilla extract and when I say good

good vanilla extract and when I say good

good vanilla extract and when I say good I mean pure

I mean pure

I mean pure and you can see the volume is getting up

and you can see the volume is getting up

and you can see the volume is getting up there

there

there this will be a very very high weight a

this will be a very very high weight a

this will be a very very high weight a white mixture

white mixture

white mixture and then start adding your the remaining

and then start adding your the remaining

and then start adding your the remaining sugar the three quarters of a cup

sugar the three quarters of a cup

sugar the three quarters of a cup your half

your half

your half just a spoon at a time let it beat in

just a spoon at a time let it beat in

just a spoon at a time let it beat in and you want to keep beating the whites

and you want to keep beating the whites

and you want to keep beating the whites until they are glossy

until they are glossy

until they are glossy shiny and certainly not dry

shiny and certainly not dry

shiny and certainly not dry this is a very very easy cake to make

this is a very very easy cake to make

this is a very very easy cake to make and what's nice about it is that it

and what's nice about it is that it

and what's nice about it is that it really doesn't have any cholesterol no

really doesn't have any cholesterol no

really doesn't have any cholesterol no yolks

so see how nice this looks really good

so see how nice this looks really good you must have a 10 inch tube pan this is

you must have a 10 inch tube pan this is

you must have a 10 inch tube pan this is what a two pan looks like

what a two pan looks like

what a two pan looks like and I prefer the spun aluminum and you

and I prefer the spun aluminum and you

and I prefer the spun aluminum and you can tell it's fun you can see the marks

can tell it's fun you can see the marks

can tell it's fun you can see the marks in it here those little tiny almost

in it here those little tiny almost

in it here those little tiny almost imperceptible marks in the pan help the

imperceptible marks in the pan help the

imperceptible marks in the pan help the Asian food cake to rise up the size and

Asian food cake to rise up the size and

Asian food cake to rise up the size and you do not butter this you're going to

you do not butter this you're going to

you do not butter this you're going to put it into a dry untreated pan

put it into a dry untreated pan

put it into a dry untreated pan and I think we're okay here

they are so beautiful and I'm going to

they are so beautiful and I'm going to transfer the egg whites to a large bowl

transfer the egg whites to a large bowl

transfer the egg whites to a large bowl it'll make folding in easier

it'll make folding in easier

it'll make folding in easier I don't remember

I don't remember

I don't remember my mom ever transferring out of her

my mom ever transferring out of her

my mom ever transferring out of her stand mixer

stand mixer

stand mixer she loved that machine

I still have the original down in my

I still have the original down in my basement

basement

basement when we got that machine things changed

when we got that machine things changed

when we got that machine things changed this is pretty exhausting whipping up

this is pretty exhausting whipping up

this is pretty exhausting whipping up meringues and whipping up angel food

meringues and whipping up angel food

meringues and whipping up angel food cakes by hand

so where is that now you're going to

so where is that now you're going to sprinkle

sprinkle

sprinkle your dry ingredients

your dry ingredients

your dry ingredients right over the top

in six editions a little bit

in six editions a little bit hold

hold

hold and you go to the bottom and around

and you go to the bottom and around

and you go to the bottom and around turning your bowl

turning your bowl

turning your bowl trying to incorporate all those dry

trying to incorporate all those dry

trying to incorporate all those dry ingredients

ingredients

ingredients in as short a time as possible

so you see it's very easy and look how

so you see it's very easy and look how white it is

and so with very little musks and very

and so with very little musks and very little fuss

little fuss

little fuss we've made the batter for the angel food

we've made the batter for the angel food

we've made the batter for the angel food cake

cake

cake and you're going to

and you're going to

and you're going to get this now into the cake pan I like

get this now into the cake pan I like

get this now into the cake pan I like this one because it has these little

this one because it has these little

this one because it has these little feet so that when you invert it it can

feet so that when you invert it it can

feet so that when you invert it it can sit to cool on those little feet

gently plop the cake

gently plop the cake into your pan

into your pan

into your pan try to not get any air bubbles in your

try to not get any air bubbles in your

try to not get any air bubbles in your cake

cake

cake there

there

there Now

Now

Now using your spatula

using your spatula

using your spatula gently press

gently press

gently press going all the way around

going all the way around

going all the way around scrape off your excess

oh and you can use the point of a sharp

oh and you can use the point of a sharp knife

knife

knife to cut through the batter just to make

to cut through the batter just to make

to cut through the batter just to make sure there are no air bubbles

sure there are no air bubbles

sure there are no air bubbles that should prevent the problem

that should prevent the problem

that should prevent the problem preheat your oven to 350 degrees and

preheat your oven to 350 degrees and

preheat your oven to 350 degrees and this goes into the oven for 35 to 40

this goes into the oven for 35 to 40

this goes into the oven for 35 to 40 minutes

which looks absolutely gorgeous put it

which looks absolutely gorgeous put it on a tray and now this is very important

on a tray and now this is very important

on a tray and now this is very important you must invert the angel food cake pan

you must invert the angel food cake pan

you must invert the angel food cake pan so that it stands up off the counter

so that it stands up off the counter

so that it stands up off the counter this has little feet so I don't need to

this has little feet so I don't need to

this has little feet so I don't need to put it on the bottle but uh in the olden

put it on the bottle but uh in the olden

put it on the bottle but uh in the olden days when it didn't have feet we would

days when it didn't have feet we would

days when it didn't have feet we would invert this right

onto a bottle like this and let it just

onto a bottle like this and let it just cool

cool

cool isn't that great

isn't that great

isn't that great don't fall it won't fall either because

don't fall it won't fall either because

don't fall it won't fall either because it's stuck to the edges of that aluminum

it's stuck to the edges of that aluminum

it's stuck to the edges of that aluminum pan has to stay like this for at least

pan has to stay like this for at least

pan has to stay like this for at least one hour and then I'll show you how to

one hour and then I'll show you how to

one hour and then I'll show you how to extricate the cake from the pan

extricate the cake from the pan

extricate the cake from the pan here we have the three egg whites

here we have the three egg whites

here we have the three egg whites already in the bowl and we need one and

already in the bowl and we need one and

already in the bowl and we need one and a quarter cups of sugar

a quarter cups of sugar

a quarter cups of sugar and you're going to heat this before you

and you're going to heat this before you

and you're going to heat this before you beat it

beat it

beat it five tablespoons of cold water

and

and one teaspoon of vanilla extract

one teaspoon of vanilla extract

one teaspoon of vanilla extract and a fourth of a teaspoon of cream of

and a fourth of a teaspoon of cream of

and a fourth of a teaspoon of cream of tartar

now use a whisk

now use a whisk stir this up and heat it up over

stir this up and heat it up over

stir this up and heat it up over simmering water

simmering water

simmering water until it starts to really get some

until it starts to really get some

until it starts to really get some volume and the sugar dissolves

volume and the sugar dissolves

volume and the sugar dissolves so this is light it is Fluffy

so this is light it is Fluffy

so this is light it is Fluffy all the sugar is dissolved and it is hot

all the sugar is dissolved and it is hot

all the sugar is dissolved and it is hot and now you beat this

with your electric mixer for guess how

with your electric mixer for guess how long

long

long seven minutes

seven minutes

seven minutes [Music]

[Music]

[Music] I made this frosting so many times it is

I made this frosting so many times it is

I made this frosting so many times it is one of my favorites and today we're not

one of my favorites and today we're not

one of my favorites and today we're not just putting seven minute frosting on

just putting seven minute frosting on

just putting seven minute frosting on the angel food cake we are actually

the angel food cake we are actually

the angel food cake we are actually encrusting the seven minutes with

encrusting the seven minutes with

encrusting the seven minutes with freshly grated coconut and now I'll show

freshly grated coconut and now I'll show

freshly grated coconut and now I'll show you how to prepare the cake

you how to prepare the cake

you how to prepare the cake off the bottle

off the bottle

off the bottle cake looks very good

cake looks very good

cake looks very good you take a sharp spatula

and go all the way around

and go all the way around the outside of your cake

I'm using a very gentle up and down

I'm using a very gentle up and down motion

and now this should release oh it does

and now this should release oh it does isn't that beautiful and release the

isn't that beautiful and release the

isn't that beautiful and release the cake

cake

cake right onto the center

right onto the center

right onto the center [Music]

[Music]

[Music] really pretty now use a super slicer or

really pretty now use a super slicer or

really pretty now use a super slicer or some sort of serrated knife to take off

some sort of serrated knife to take off

some sort of serrated knife to take off the top inch of your cake

kind of room temperature this will work

kind of room temperature this will work [Music]

[Music]

[Music] that's nice

that's nice

that's nice [Music]

[Music]

[Music] just lift this off

and we want a cuddled a little channel

and we want a cuddled a little channel in here we're going to get rid of some

in here we're going to get rid of some

in here we're going to get rid of some of the cake just so that we can fill it

of the cake just so that we can fill it

of the cake just so that we can fill it with that seven minute frosting which is

with that seven minute frosting which is

with that seven minute frosting which is looking very good

looking very good

looking very good so cut just a little channel here

so cut just a little channel here

so cut just a little channel here about one inch deep and one inch wide

about one inch deep and one inch wide

about one inch deep and one inch wide just take this out with your fingers

just take this out with your fingers

just take this out with your fingers this gives you the opportunity to test

this gives you the opportunity to test

this gives you the opportunity to test your angel food cake

check it oh it's very stiff and very

check it oh it's very stiff and very beautiful

beautiful

beautiful so now add a little bit of this to the

so now add a little bit of this to the

so now add a little bit of this to the channel in your cake

boy does that look good

boy does that look good so you see seven minute frosting isn't

so you see seven minute frosting isn't

so you see seven minute frosting isn't hard so spread this filling around

spread some coconut on this

spread some coconut on this oh this coconut is so good

so here we have the cake that goes right

so here we have the cake that goes right back on

back on

back on and continue making your cloud

take it down the sides

take it down the sides and this cake is going to be eaten today

and this cake is going to be eaten today

and this cake is going to be eaten today seven minute frosting doesn't hold up

seven minute frosting doesn't hold up

seven minute frosting doesn't hold up overnight

pretty just like this but indeed to make

pretty just like this but indeed to make it into that coconut Cloud you have to

it into that coconut Cloud you have to

it into that coconut Cloud you have to add the coconut

add the coconut

add the coconut sprinkle the coconut all over

sort of can Pat it into the sides and

sort of can Pat it into the sides and you'll need anywhere between three and

you'll need anywhere between three and

you'll need anywhere between three and four cups of coconut

four cups of coconut

four cups of coconut there you have it coconut cloud angel

there you have it coconut cloud angel

there you have it coconut cloud angel food cake spectacular and good

food cake spectacular and good

food cake spectacular and good joining me today are three students from

joining me today are three students from

joining me today are three students from the natural gourmet Institute in New

the natural gourmet Institute in New

the natural gourmet Institute in New York City

York City

York City this was my mom's favorite cake to make

this was my mom's favorite cake to make

this was my mom's favorite cake to make she could whip up a jelly roll in no

she could whip up a jelly roll in no

she could whip up a jelly roll in no time for the family of eight so we

time for the family of eight so we

time for the family of eight so we always had a dessert even if there were

always had a dessert even if there were

always had a dessert even if there were hardly any ingredients in the house it's

hardly any ingredients in the house it's

hardly any ingredients in the house it's not difficult to make there's just a few

not difficult to make there's just a few

not difficult to make there's just a few little secrets that you have to know

little secrets that you have to know

little secrets that you have to know we're gonna get right into it on its six

we're gonna get right into it on its six

we're gonna get right into it on its six egg yolks

egg yolks

egg yolks and six egg whites you have to separate

and six egg whites you have to separate

and six egg whites you have to separate the eggs it's very important put it

the eggs it's very important put it

the eggs it's very important put it right into the mixing bowl and now

right into the mixing bowl and now

right into the mixing bowl and now notice the mixer is fitted with a wire

notice the mixer is fitted with a wire

notice the mixer is fitted with a wire whisk break up the

whisk break up the

whisk break up the egg yolks a little bit add three

egg yolks a little bit add three

egg yolks a little bit add three quarters of a cup of granulated sugar

quarters of a cup of granulated sugar

quarters of a cup of granulated sugar and just add the sugar slowly you don't

and just add the sugar slowly you don't

and just add the sugar slowly you don't have to do it too quickly

have to do it too quickly

have to do it too quickly and one and a half teaspoons of just the

and one and a half teaspoons of just the

and one and a half teaspoons of just the best quality vanilla that you can find

best quality vanilla that you can find

best quality vanilla that you can find and a quarter of a teaspoon of salt

and a quarter of a teaspoon of salt

and a quarter of a teaspoon of salt now I wanted to also point out this is

now I wanted to also point out this is

now I wanted to also point out this is the cookie sheet the cookie sheet is

the cookie sheet the cookie sheet is

the cookie sheet the cookie sheet is buttered completely then a piece of

buttered completely then a piece of

buttered completely then a piece of parchment is fitted exactly in the

parchment is fitted exactly in the

parchment is fitted exactly in the bottom then buttered again and then

bottom then buttered again and then

bottom then buttered again and then lightly floured and shake out make sure

lightly floured and shake out make sure

lightly floured and shake out make sure you bang out any excess flour like that

you bang out any excess flour like that

you bang out any excess flour like that so that is ready to go so now we need

so that is ready to go so now we need

so that is ready to go so now we need three quarters of a cup of all-purpose

three quarters of a cup of all-purpose

three quarters of a cup of all-purpose flour do you ever use cake flour for

flour do you ever use cake flour for

flour do you ever use cake flour for this recipe uh oh my mom always used

this recipe uh oh my mom always used

this recipe uh oh my mom always used cake flour but instead of using cake

cake flour but instead of using cake

cake flour but instead of using cake flour we're going to use half

flour we're going to use half

flour we're going to use half all-purpose unbleached and half corn

all-purpose unbleached and half corn

all-purpose unbleached and half corn starch which makes even a lighter flour

starch which makes even a lighter flour

starch which makes even a lighter flour than the cake flour and here we're going

than the cake flour and here we're going

than the cake flour and here we're going to do the three quarters of a cup of

to do the three quarters of a cup of

to do the three quarters of a cup of corn starch I use any kind of strainer

corn starch I use any kind of strainer

corn starch I use any kind of strainer see this has a few the cornstarch has

see this has a few the cornstarch has

see this has a few the cornstarch has lumps see those lumps so you want to

lumps see those lumps so you want to

lumps see those lumps so you want to make sure you don't get those lumps oh

make sure you don't get those lumps oh

make sure you don't get those lumps oh that look how nice this has gotten

that look how nice this has gotten

that look how nice this has gotten so there's your six egg whites now six

so there's your six egg whites now six

so there's your six egg whites now six tablespoons of your same granulated

tablespoons of your same granulated

tablespoons of your same granulated sugar into the egg whites

sugar into the egg whites

sugar into the egg whites keep mixing this until it's nice and

keep mixing this until it's nice and

keep mixing this until it's nice and glossy so the egg whites act as the

glossy so the egg whites act as the

glossy so the egg whites act as the leavening for the cake itself instead of

leavening for the cake itself instead of

leavening for the cake itself instead of using a baking powder we're using egg

using a baking powder we're using egg

using a baking powder we're using egg whites to lighten and uh and also cause

whites to lighten and uh and also cause

whites to lighten and uh and also cause the cake to rise in the pan so look how

the cake to rise in the pan so look how

the cake to rise in the pan so look how pretty beautiful not dry and it looks

pretty beautiful not dry and it looks

pretty beautiful not dry and it looks like whipped cream yeah yeah now we're

like whipped cream yeah yeah now we're

like whipped cream yeah yeah now we're going to fold the egg whites into the

going to fold the egg whites into the

going to fold the egg whites into the egg yolks so do some and I'll just use

egg yolks so do some and I'll just use

egg yolks so do some and I'll just use this to

this to

this to start to lighten the mixture that's a

start to lighten the mixture that's a

start to lighten the mixture that's a great trick now you can do the flour

great trick now you can do the flour

great trick now you can do the flour this way too

this way too

this way too and I find that but I always like to

and I find that but I always like to

and I find that but I always like to sift the flour over so that's how you

sift the flour over so that's how you

sift the flour over so that's how you get your double sift yeah

get your double sift yeah

get your double sift yeah and you also are just doing a little

and you also are just doing a little

and you also are just doing a little flour at a time so you just sift this

flour at a time so you just sift this

flour at a time so you just sift this over

over

over and I think now we've kept it very light

and I think now we've kept it very light

and I think now we've kept it very light and I will just use the rubber spatula

and I will just use the rubber spatula

and I will just use the rubber spatula to make sure every little bit is

to make sure every little bit is

to make sure every little bit is incorporated

go to the bottom and then lightly

go to the bottom and then lightly lightly lift

lightly lift

lightly lift so now carefully

so now carefully

so now carefully distribute look how much batter I mean

distribute look how much batter I mean

distribute look how much batter I mean this is those that's from those

this is those that's from those

this is those that's from those well-beaten eggs beautifully

well-beaten eggs beautifully

well-beaten eggs beautifully Incorporated with the flour with the dry

Incorporated with the flour with the dry

Incorporated with the flour with the dry ingredients and it's light and Airy and

ingredients and it's light and Airy and

ingredients and it's light and Airy and it's going to be filled with whipped

it's going to be filled with whipped

it's going to be filled with whipped cream and homemade raspberry jam what

cream and homemade raspberry jam what

cream and homemade raspberry jam what could be bad

could be bad

could be bad do you ever use this one for like a

do you ever use this one for like a

do you ever use this one for like a boost in oil like this is this is

boost in oil like this is this is

boost in oil like this is this is exactly the cake that I use for my

exactly the cake that I use for my

exactly the cake that I use for my booster Noel

booster Noel

booster Noel so see how nice and even this is and

so see how nice and even this is and

so see how nice and even this is and this goes into a preheated 350 degree

this goes into a preheated 350 degree

this goes into a preheated 350 degree oven

oven

oven uh for just about 20 minutes until a

uh for just about 20 minutes until a

uh for just about 20 minutes until a cake Chester comes out clean

cake Chester comes out clean

cake Chester comes out clean so now the exciting part very important

so now the exciting part very important

so now the exciting part very important flower sack towels like this you can buy

flower sack towels like this you can buy

flower sack towels like this you can buy these in cooking supply stores sprinkle

these in cooking supply stores sprinkle

these in cooking supply stores sprinkle through a sieve with 10x sugar

through a sieve with 10x sugar

through a sieve with 10x sugar confectioners sugar is also known as 10x

confectioners sugar is also known as 10x

confectioners sugar is also known as 10x and I think oh yes beautiful now don't

and I think oh yes beautiful now don't

and I think oh yes beautiful now don't over bake the cake you want to make sure

over bake the cake you want to make sure

over bake the cake you want to make sure that the cake is no darker than that

that the cake is no darker than that

that the cake is no darker than that and oh this is coming away nicely from

and oh this is coming away nicely from

and oh this is coming away nicely from the edges I think this is going to be a

the edges I think this is going to be a

the edges I think this is going to be a great jelly roll

great jelly roll

great jelly roll and I also put a little bit of sugar

and I also put a little bit of sugar

and I also put a little bit of sugar right on the top of the cake before I

right on the top of the cake before I

right on the top of the cake before I before I roll it

before I roll it

before I roll it does that also help with rolling or is

does that also help with rolling or is

does that also help with rolling or is that no but it helps with the flavor it

that no but it helps with the flavor it

that no but it helps with the flavor it it gives her a little bit of a sugary

it gives her a little bit of a sugary

it gives her a little bit of a sugary crunch to the cake itself top and bottom

crunch to the cake itself top and bottom

crunch to the cake itself top and bottom of the cake you'll see now

of the cake you'll see now

of the cake you'll see now it's hot so you want to just turn it

it's hot so you want to just turn it

it's hot so you want to just turn it over like this bang oh I think it came

over like this bang oh I think it came

over like this bang oh I think it came out oh it did yeah right it looks

out oh it did yeah right it looks

out oh it did yeah right it looks perfect and look the parchment stayed in

perfect and look the parchment stayed in

perfect and look the parchment stayed in the pan and now sugar it again

the pan and now sugar it again

the pan and now sugar it again feels good it feels soft spongy

feels good it feels soft spongy

feels good it feels soft spongy so now you roll and does the heat help

so now you roll and does the heat help

so now you roll and does the heat help it roll is that why you do it right when

it roll is that why you do it right when

it roll is that why you do it right when it comes out of the oven yes

it comes out of the oven yes

it comes out of the oven yes and hopefully without cracking

and hopefully without cracking

and hopefully without cracking and uh there and keep the seam

and uh there and keep the seam

and uh there and keep the seam on the bottom there let that cool we

on the bottom there let that cool we

on the bottom there let that cool we have one that came out of the oven a

have one that came out of the oven a

have one that came out of the oven a little while ago and it is already cool

little while ago and it is already cool

little while ago and it is already cool now watch

now watch

now watch and the sugar also helps prevent the

and the sugar also helps prevent the

and the sugar also helps prevent the sticking look at this look how fluffy

sticking look at this look how fluffy

sticking look at this look how fluffy and beautiful

and beautiful

and beautiful yummy so for the filling use about one

yummy so for the filling use about one

yummy so for the filling use about one and a half cups of heavy cream and this

and a half cups of heavy cream and this

and a half cups of heavy cream and this is going to be a whipped cream flavored

is going to be a whipped cream flavored

is going to be a whipped cream flavored with homemade raspberry jam look at this

with homemade raspberry jam look at this

with homemade raspberry jam look at this raspberry jam it's about

raspberry jam it's about

raspberry jam it's about maybe a third of a cup

maybe a third of a cup

maybe a third of a cup or so

or so

or so and this will be very tasty look how

and this will be very tasty look how

and this will be very tasty look how pretty and again buy really good cream

pretty and again buy really good cream

pretty and again buy really good cream I'm always looking for the organic of

I'm always looking for the organic of

I'm always looking for the organic of course I think we have to do that for

course I think we have to do that for

course I think we have to do that for our kids or our own health okay so here

our kids or our own health okay so here

our kids or our own health okay so here we have our whipped cream on our cooled

we have our whipped cream on our cooled

we have our whipped cream on our cooled cake

cake

cake and go pretty much to the edges now roll

and go pretty much to the edges now roll

and go pretty much to the edges now roll this back up see how nicely it rolls

this back up see how nicely it rolls

this back up see how nicely it rolls yeah look how pretty and that this crust

yeah look how pretty and that this crust

yeah look how pretty and that this crust is this nice crackled crust is sugary

is this nice crackled crust is sugary

is this nice crackled crust is sugary and that really helps with the taste now

and that really helps with the taste now

and that really helps with the taste now a little trim would be good sometimes

a little trim would be good sometimes

a little trim would be good sometimes people do it on an angle but I don't

people do it on an angle but I don't

people do it on an angle but I don't want to waste so much cake so

want to waste so much cake so

want to waste so much cake so and I'm not going to waste this anyway

and I'm not going to waste this anyway

and I'm not going to waste this anyway because guess what we're going to eat

because guess what we're going to eat

because guess what we're going to eat this oh yeah there oh it looks very

this oh yeah there oh it looks very

this oh yeah there oh it looks very pretty with a serrated knife yeah use a

pretty with a serrated knife yeah use a

pretty with a serrated knife yeah use a serrated knife use a

serrated knife use a

serrated knife use a large spatula to lift this

large spatula to lift this

large spatula to lift this onto

onto

onto my serving plate look how nice

my serving plate look how nice

my serving plate look how nice it's been chilled for 30 minutes or so

it's been chilled for 30 minutes or so

it's been chilled for 30 minutes or so it's it's good to just let the filling

it's it's good to just let the filling

it's it's good to just let the filling set if you want to keep your pretty

set if you want to keep your pretty

set if you want to keep your pretty serving platter clean you just insert a

serving platter clean you just insert a

serving platter clean you just insert a little piece of wax paper

little piece of wax paper

little piece of wax paper all around the cake

all around the cake

all around the cake and then now you can sprinkle to your

and then now you can sprinkle to your

and then now you can sprinkle to your heart's content

heart's content

heart's content I'll cut one slice

use a cake server

use a cake server oh

oh my mother would be so proud

my mother would be so proud

my mother would be so proud look at that fabulous nice little dollop

look at that fabulous nice little dollop

look at that fabulous nice little dollop of whipped cream on the side

of whipped cream on the side

of whipped cream on the side and some pretty berries

and some pretty berries

and some pretty berries so here's Three Forks

so here's Three Forks

so here's Three Forks let me know if it meets your expectation

let me know if it meets your expectation

let me know if it meets your expectation okay thank you you want to turn it go

okay thank you you want to turn it go

okay thank you you want to turn it go ahead

ahead

ahead and the sugar on the outside it kind of

and the sugar on the outside it kind of

and the sugar on the outside it kind of reminds you of a crinkle cookie I know

reminds you of a crinkle cookie I know

reminds you of a crinkle cookie I know that's what I like about it exactly

that's what I like about it exactly

that's what I like about it exactly that's exactly what I like about that

that's exactly what I like about that

that's exactly what I like about that sugar

sugar

sugar so jelly rolls can be filled with all

so jelly rolls can be filled with all

so jelly rolls can be filled with all sorts of things believe me that you were

sorts of things believe me that you were

sorts of things believe me that you were going to enjoy and love this particular

going to enjoy and love this particular

going to enjoy and love this particular version raspberries and cream

version raspberries and cream

version raspberries and cream there are many theories about the origin

there are many theories about the origin

there are many theories about the origin of red velvet cake but one thing is for

of red velvet cake but one thing is for

of red velvet cake but one thing is for certain this Southern Specialty has

certain this Southern Specialty has

certain this Southern Specialty has become a favorite all across America

become a favorite all across America

become a favorite all across America it's hard to resist it's deep red

it's hard to resist it's deep red

it's hard to resist it's deep red chocolate color and tangy cream cheese

chocolate color and tangy cream cheese

chocolate color and tangy cream cheese frosting especially when made into

frosting especially when made into

frosting especially when made into cupcakes let me show you how to make

cupcakes let me show you how to make

cupcakes let me show you how to make them two and a half cups of cake flour

them two and a half cups of cake flour

them two and a half cups of cake flour level your cake flour after you dip two

level your cake flour after you dip two

level your cake flour after you dip two and a half cups into a sieve

and a half cups into a sieve

and a half cups into a sieve Pig flower tends to even though it's a

Pig flower tends to even though it's a

Pig flower tends to even though it's a very light flower tends to get a little

very light flower tends to get a little

very light flower tends to get a little lumpy so you want to really sift it

lumpy so you want to really sift it

lumpy so you want to really sift it through a fine sieve and a half cup

through a fine sieve and a half cup

through a fine sieve and a half cup two tablespoons of Dutch processed cocoa

and just

and just put that through the sieve the cocoa

put that through the sieve the cocoa

put that through the sieve the cocoa just two tablespoons make it a nice dark

just two tablespoons make it a nice dark

just two tablespoons make it a nice dark color and rub out any

color and rub out any

color and rub out any lumps that you may have

and

and one and a half cups of butter melted

one and a half cups of butter melted

one and a half cups of butter melted right into the bowl of your stand mixer

right into the bowl of your stand mixer

right into the bowl of your stand mixer and beat this with one and a half cups

and beat this with one and a half cups

and beat this with one and a half cups of granulated sugar

add your red food coloring and it's a

add your red food coloring and it's a half of a teaspoon oh wow isn't that

half of a teaspoon oh wow isn't that

half of a teaspoon oh wow isn't that pretty

pretty

pretty and one teaspoon of vanilla good quality

and one teaspoon of vanilla good quality

and one teaspoon of vanilla good quality vanilla extract we now add two large

vanilla extract we now add two large

vanilla extract we now add two large eggs

now you can add your dry ingredients

now you can add your dry ingredients with one cup of buttermilk here's our

with one cup of buttermilk here's our

with one cup of buttermilk here's our buttermilk

again the addition of the buttermilk so

again the addition of the buttermilk so good with the

good with the

good with the cocoa

cocoa

cocoa making a very nice tender cupcake that's

making a very nice tender cupcake that's

making a very nice tender cupcake that's what we're after here and there's one

what we're after here and there's one

what we're after here and there's one other ingredient and that is baking soda

other ingredient and that is baking soda

other ingredient and that is baking soda mixed with two teaspoons

mixed with two teaspoons

mixed with two teaspoons the vinegar and one and a half teaspoons

the vinegar and one and a half teaspoons

the vinegar and one and a half teaspoons of baking soda oh now watch the froth

of baking soda oh now watch the froth

of baking soda oh now watch the froth do you see what happens

do you see what happens

do you see what happens it just froths up like that

it just froths up like that

it just froths up like that get it all in there

get it all in there

get it all in there with that little tiny bit of

with that little tiny bit of

with that little tiny bit of vinegar

vinegar

vinegar [Music]

[Music]

[Music] now that's a very pretty color batter

now that's a very pretty color batter

now that's a very pretty color batter put one scoop in each paper

put one scoop in each paper

put one scoop in each paper as neatly as you can and this recipe it

as neatly as you can and this recipe it

as neatly as you can and this recipe it makes 20.

makes 20.

makes 20. beautiful cupcakes transfer these to a

beautiful cupcakes transfer these to a

beautiful cupcakes transfer these to a 350 degree preheated oven and bake

350 degree preheated oven and bake

350 degree preheated oven and bake rotating halfway through your baking

rotating halfway through your baking

rotating halfway through your baking time of about 25 minutes now these

time of about 25 minutes now these

time of about 25 minutes now these beautiful red velvet cupcakes can be

beautiful red velvet cupcakes can be

beautiful red velvet cupcakes can be topped with just powdered sugar but

topped with just powdered sugar but

topped with just powdered sugar but infinitely bitter is a really luscious

infinitely bitter is a really luscious

infinitely bitter is a really luscious fluffy cream cheese frosting to make it

fluffy cream cheese frosting to make it

fluffy cream cheese frosting to make it a little bit pink I'm incorporating just

a little bit pink I'm incorporating just

a little bit pink I'm incorporating just about two or three tablespoons of

about two or three tablespoons of

about two or three tablespoons of strained raspberry jam it'll make it a

strained raspberry jam it'll make it a

strained raspberry jam it'll make it a little bit Pink Give a little different

little bit Pink Give a little different

little bit Pink Give a little different flavor to the cream cheese frosting

flavor to the cream cheese frosting

flavor to the cream cheese frosting pretty right and you can mix it all in

pretty right and you can mix it all in

pretty right and you can mix it all in or you can have it swirl but I like it

or you can have it swirl but I like it

or you can have it swirl but I like it all mixed in so it's really a pale pale

all mixed in so it's really a pale pale

all mixed in so it's really a pale pale pink with a slightly raspberry flavor

pink with a slightly raspberry flavor

pink with a slightly raspberry flavor and smells so good and then just with an

and smells so good and then just with an

and smells so good and then just with an offset spatula

offset spatula

offset spatula decide how much frosting to put on each

decide how much frosting to put on each

decide how much frosting to put on each of the cupcakes and chill them well

of the cupcakes and chill them well

of the cupcakes and chill them well before you serve them so this is pretty

before you serve them so this is pretty

before you serve them so this is pretty and because it has a little raspberry

and because it has a little raspberry

and because it has a little raspberry flavoring you could even put for a

flavoring you could even put for a

flavoring you could even put for a dinner party a little raspberry right on

dinner party a little raspberry right on

dinner party a little raspberry right on top this is the perfect cupcake for

top this is the perfect cupcake for

top this is the perfect cupcake for pretty much any occasion enjoy

pretty much any occasion enjoy

pretty much any occasion enjoy some people say tiramisu has been around

some people say tiramisu has been around

some people say tiramisu has been around since the days of Michelangelo that's

since the days of Michelangelo that's

since the days of Michelangelo that's the 16th century and its name means pick

the 16th century and its name means pick

the 16th century and its name means pick me up and it's been made with

me up and it's been made with

me up and it's been made with ladyfingers biscotti flecked mascarpone

ladyfingers biscotti flecked mascarpone

ladyfingers biscotti flecked mascarpone espresso whipped cream and last but not

espresso whipped cream and last but not

espresso whipped cream and last but not least coffee flavored liqueur to make

least coffee flavored liqueur to make

least coffee flavored liqueur to make the ladyfingers not too difficult to

the ladyfingers not too difficult to

the ladyfingers not too difficult to make your own and they're so much better

make your own and they're so much better

make your own and they're so much better than anything you can buy so six egg

than anything you can buy so six egg

than anything you can buy so six egg yolks

yolks

yolks with 11 tablespoons of sugar we'll let

with 11 tablespoons of sugar we'll let

with 11 tablespoons of sugar we'll let this beat up until it's light and fluffy

this beat up until it's light and fluffy

this beat up until it's light and fluffy we also are going to use one and a

we also are going to use one and a

we also are going to use one and a quarter cup of flour always level

and in another mixing bowl we have the

and in another mixing bowl we have the six egg whites and you can prepare your

six egg whites and you can prepare your

six egg whites and you can prepare your baking sheets if you like we have drawn

baking sheets if you like we have drawn

baking sheets if you like we have drawn the width of the ladyfingers that we

the width of the ladyfingers that we

the width of the ladyfingers that we want to create and you'll need two

want to create and you'll need two

want to create and you'll need two baking sheets lined with parchment so

baking sheets lined with parchment so

baking sheets lined with parchment so that's feeding very nicely and we have

that's feeding very nicely and we have

that's feeding very nicely and we have to fold the flour into the egg yolk

to fold the flour into the egg yolk

to fold the flour into the egg yolk mixture

mixture

mixture you can use the machine for folding if

you can use the machine for folding if

you can use the machine for folding if you do it quickly otherwise use a rubber

you do it quickly otherwise use a rubber

you do it quickly otherwise use a rubber spatula and fold in the flour by hand so

spatula and fold in the flour by hand so

spatula and fold in the flour by hand so I'm going to sprinkle

that's it so it's a little faster than

that's it so it's a little faster than with the rubber spatula so now finish

with the rubber spatula so now finish

with the rubber spatula so now finish off the folding process with your beater

off the folding process with your beater

off the folding process with your beater just go around a few times

just go around a few times

just go around a few times and into this you're going to fold

and into this you're going to fold

and into this you're going to fold softly beaten egg whites

they get nice and fluffy the egg whites

they get nice and fluffy the egg whites go from translucent to White and fluffy

go from translucent to White and fluffy

go from translucent to White and fluffy so this looks just about the right

so this looks just about the right

so this looks just about the right consistency you don't want to over beat

consistency you don't want to over beat

consistency you don't want to over beat and now lighten your mixture with a

and now lighten your mixture with a

and now lighten your mixture with a dollop of this

dollop of this

dollop of this and amazingly this does lighten

and amazingly this does lighten

and amazingly this does lighten so now add some more of your egg white

so now add some more of your egg white

so now add some more of your egg white homemade ladyfingers tend to be softer

homemade ladyfingers tend to be softer

homemade ladyfingers tend to be softer than the commercially available

than the commercially available

than the commercially available ladyfingers and I think they're just so

ladyfingers and I think they're just so

ladyfingers and I think they're just so much better so that looks good now the

much better so that looks good now the

much better so that looks good now the easy way to pipe this is of course with

easy way to pipe this is of course with

easy way to pipe this is of course with a pastry bag and half inch round pastry

a pastry bag and half inch round pastry

a pastry bag and half inch round pastry tip fold down the top of your bag

tip fold down the top of your bag

tip fold down the top of your bag and fill with the batter by folding down

and fill with the batter by folding down

and fill with the batter by folding down the top it enables you to not get batter

the top it enables you to not get batter

the top it enables you to not get batter dripping out of the top of the bag you

dripping out of the top of the bag you

dripping out of the top of the bag you can fold over the collar

and gather it

and gather it and

and

and pipe now these are all going to be

pipe now these are all going to be

pipe now these are all going to be buried in the tiramisu so you're not

buried in the tiramisu so you're not

buried in the tiramisu so you're not even going to see them so if they're not

even going to see them so if they're not

even going to see them so if they're not absolutely perfect don't worry about it

absolutely perfect don't worry about it

absolutely perfect don't worry about it make sure you preheat your oven to 350

make sure you preheat your oven to 350

make sure you preheat your oven to 350 degrees now before these go into the

degrees now before these go into the

degrees now before these go into the oven you must sprinkle them with

oven you must sprinkle them with

oven you must sprinkle them with powdered sugar this forms a kind of

powdered sugar this forms a kind of

powdered sugar this forms a kind of crunchy crust on top of the spongy

crunchy crust on top of the spongy

crunchy crust on top of the spongy ladyfingers now if you're not familiar

ladyfingers now if you're not familiar

ladyfingers now if you're not familiar with ladyfingers they're a classic cake

with ladyfingers they're a classic cake

with ladyfingers they're a classic cake like cookie uses in a company minute for

like cookie uses in a company minute for

like cookie uses in a company minute for ice cream mousses puddings Charlotte

ice cream mousses puddings Charlotte

ice cream mousses puddings Charlotte Russe and other desserts they're also

Russe and other desserts they're also

Russe and other desserts they're also known as the biscuit of Savoie which is

known as the biscuit of Savoie which is

known as the biscuit of Savoie which is the Savoy biscuit that's the ladyfingers

the Savoy biscuit that's the ladyfingers

the Savoy biscuit that's the ladyfingers sit out for about three or four minutes

sit out for about three or four minutes

sit out for about three or four minutes and into the 350 degree oven for about

and into the 350 degree oven for about

and into the 350 degree oven for about 15 minutes and now for the final

15 minutes and now for the final

15 minutes and now for the final assembling of the lovely tiramisu you'll

assembling of the lovely tiramisu you'll

assembling of the lovely tiramisu you'll need some biscotti or some Amaretti

need some biscotti or some Amaretti

need some biscotti or some Amaretti grind them up in a food processor

grind them up in a food processor

grind them up in a food processor [Applause]

that's good gives that little crunch in

that's good gives that little crunch in the Tiramisu and then to a pound of

the Tiramisu and then to a pound of

the Tiramisu and then to a pound of mascarpone you will add one cup of sugar

mascarpone you will add one cup of sugar

mascarpone you will add one cup of sugar and eight large egg yolks broken up

and eight large egg yolks broken up

and eight large egg yolks broken up so stir this up

so stir this up

so stir this up and then sprinkle in your cookie crumbs

and then sprinkle in your cookie crumbs

and then sprinkle in your cookie crumbs ground up

ground up

ground up and now your egg whites just make sure

and now your egg whites just make sure

and now your egg whites just make sure that they are

fluffy and fold those in

fluffy and fold those in these are the eight egg whites from the

these are the eight egg whites from the

these are the eight egg whites from the eight egg yolks and finish folding

eight egg yolks and finish folding

eight egg yolks and finish folding the remaining egg whites

the remaining egg whites

the remaining egg whites so this is ready our ladyfingers are

so this is ready our ladyfingers are

so this is ready our ladyfingers are ready this is freshly made cooled

ready this is freshly made cooled

ready this is freshly made cooled espresso and two this espresso add two

espresso and two this espresso add two

espresso and two this espresso add two tablespoons

tablespoons

tablespoons of a coffee liqueur and you're going to

of a coffee liqueur and you're going to

of a coffee liqueur and you're going to be soaking these quickly in the coffee

be soaking these quickly in the coffee

be soaking these quickly in the coffee liqueur

liqueur

liqueur what you want

what you want

what you want is this whole surface covered with your

is this whole surface covered with your

is this whole surface covered with your delicious ladyfingers

delicious ladyfingers

delicious ladyfingers now spread a layer of the muscarpone

now spread a layer of the muscarpone

now spread a layer of the muscarpone spread it carefully in an even layer and

spread it carefully in an even layer and

spread it carefully in an even layer and it has that lovely color from the

it has that lovely color from the

it has that lovely color from the biscotti now another layer of the

biscotti now another layer of the

biscotti now another layer of the ladyfingers

ladyfingers

ladyfingers and if you love coffee you're going to

and if you love coffee you're going to

and if you love coffee you're going to love this dessert

love this dessert

love this dessert so spread this

so spread this

so spread this all over the second layer

all over the second layer

all over the second layer and when did you say you were having

and when did you say you were having

and when did you say you were having that dinner party

that dinner party

that dinner party this is the dessert

this is the dessert

this is the dessert to serve you're going to top it next

to serve you're going to top it next

to serve you're going to top it next with a layer of beautiful fluffy whipped

with a layer of beautiful fluffy whipped

with a layer of beautiful fluffy whipped cream flavor your whipped cream with a

cream flavor your whipped cream with a

cream flavor your whipped cream with a tiny bit of confectioners sugar and

tiny bit of confectioners sugar and

tiny bit of confectioners sugar and about a teaspoon of vanilla tastes very

about a teaspoon of vanilla tastes very

about a teaspoon of vanilla tastes very good and then just Swirl It On Top

good and then just Swirl It On Top

good and then just Swirl It On Top and this must get right into the

and this must get right into the

and this must get right into the refrigerator to be chilled for oh

refrigerator to be chilled for oh

refrigerator to be chilled for oh several hours and preferably overnight

several hours and preferably overnight

several hours and preferably overnight now the last gilding of this beautiful

now the last gilding of this beautiful

now the last gilding of this beautiful Italian Lily is a fine grating of milk

Italian Lily is a fine grating of milk

Italian Lily is a fine grating of milk chocolate

chocolate

chocolate would you like to see what it looks like

would you like to see what it looks like

would you like to see what it looks like generally you can actually

generally you can actually

generally you can actually see the layers of the filling and the

see the layers of the filling and the

see the layers of the filling and the ladyfingers this might just be

ladyfingers this might just be

ladyfingers this might just be everyone's favorite Italian dessert give

everyone's favorite Italian dessert give

everyone's favorite Italian dessert give it a try

it a try

it a try layer cakes took the South by storm

layer cakes took the South by storm

layer cakes took the South by storm shortly after the Civil War when they

shortly after the Civil War when they

shortly after the Civil War when they first published recipes began appearing

first published recipes began appearing

first published recipes began appearing in books and newspapers this caramel

in books and newspapers this caramel

in books and newspapers this caramel cake with its irresistible combination

cake with its irresistible combination

cake with its irresistible combination of tender vanilla cake layers and Rich

of tender vanilla cake layers and Rich

of tender vanilla cake layers and Rich frosting soon became a southern favorite

frosting soon became a southern favorite

frosting soon became a southern favorite in the bowl of a stand mixer put two

in the bowl of a stand mixer put two

in the bowl of a stand mixer put two sticks of unsalted butter

sticks of unsalted butter

sticks of unsalted butter room temperature butter look how easily

room temperature butter look how easily

room temperature butter look how easily it beats add one cup of granulated sugar

it beats add one cup of granulated sugar

it beats add one cup of granulated sugar this is a sweet cake as you will see

this is a sweet cake as you will see

this is a sweet cake as you will see and two cups of dark brown sugar pack

and two cups of dark brown sugar pack

and two cups of dark brown sugar pack the sugar

one

one get that going

there

there and let that get nice and creamy and

and let that get nice and creamy and

and let that get nice and creamy and we're going to add six eggs one at a

we're going to add six eggs one at a

we're going to add six eggs one at a time

time

time and there goes the sixth

and there goes the sixth

and there goes the sixth add to this mixture one tablespoon

add to this mixture one tablespoon

add to this mixture one tablespoon of the best vanilla you can find

of the best vanilla you can find

of the best vanilla you can find well this beats three cups cake flour

well this beats three cups cake flour

well this beats three cups cake flour not the self-rising kind we're adding

not the self-rising kind we're adding

not the self-rising kind we're adding our own leavening agents a half a

our own leavening agents a half a

our own leavening agents a half a teaspoon of baking soda

teaspoon of baking soda

teaspoon of baking soda and a quarter of a teaspoon of salt

and a quarter of a teaspoon of salt

and a quarter of a teaspoon of salt turn the mixer on low

and we have a cup of sour cream already

and we have a cup of sour cream already measured alternate the addition of flour

measured alternate the addition of flour

measured alternate the addition of flour and green

so add every little bit of your sour

so add every little bit of your sour cream

so this makes two eight inch layers the

so this makes two eight inch layers the pans have been buttered lined with

pans have been buttered lined with

pans have been buttered lined with parchment in the bottom and then

parchment in the bottom and then

parchment in the bottom and then buttered again and floured try to divide

buttered again and floured try to divide

buttered again and floured try to divide as evenly as possible quickly

as evenly as possible quickly

as evenly as possible quickly press the batter

press the batter

press the batter with an offset spatula like this

with an offset spatula like this

with an offset spatula like this and now we can put these right into a

and now we can put these right into a

and now we can put these right into a 325 degree oven preheated until a

325 degree oven preheated until a

325 degree oven preheated until a toothpick comes out clean that'll take

toothpick comes out clean that'll take

toothpick comes out clean that'll take 50 minutes and I'm baking right in the

50 minutes and I'm baking right in the

50 minutes and I'm baking right in the middle

middle

middle thank you

thank you

thank you of the oven

of the oven

of the oven and now for the filling that makes this

and now for the filling that makes this

and now for the filling that makes this caramel cake a caramel cake and a small

caramel cake a caramel cake and a small

caramel cake a caramel cake and a small saucepan I've put a half a cup of sugar

saucepan I've put a half a cup of sugar

saucepan I've put a half a cup of sugar and I am heating it over a low flame so

and I am heating it over a low flame so

and I am heating it over a low flame so that it just starts to get a little bit

that it just starts to get a little bit

that it just starts to get a little bit of an amber color and in this saucepan

of an amber color and in this saucepan

of an amber color and in this saucepan two cups of granular sugar

two cups of granular sugar

two cups of granular sugar and one cup of heavy cream

and two tablespoons of unsalted butter

and two tablespoons of unsalted butter and you can add the butter here too and

and you can add the butter here too and

and you can add the butter here too and turn your heat on to kind of medium

turn your heat on to kind of medium

turn your heat on to kind of medium oh look how this sugar is melting ah

oh look how this sugar is melting ah

oh look how this sugar is melting ah and what I'm going to do is add this

and what I'm going to do is add this

and what I'm going to do is add this cream mixture

cream mixture

cream mixture to our

to our

to our simple sugar mixture

simple sugar mixture

simple sugar mixture stirring all the time just add this to

stirring all the time just add this to

stirring all the time just add this to this

this

this and that is going to be our beautiful

and that is going to be our beautiful

and that is going to be our beautiful caramel mixture

caramel mixture

caramel mixture stir all together see that lovely

stir all together see that lovely

stir all together see that lovely caramel color get this on medium high

caramel color get this on medium high

caramel color get this on medium high heat

heat

heat watching so that it does not over boil

watching so that it does not over boil

watching so that it does not over boil the mixture is now at softball stage

the mixture is now at softball stage

the mixture is now at softball stage 238 degrees remove your

238 degrees remove your

238 degrees remove your candy thermometer

candy thermometer

candy thermometer this thermometer is going to go down the

this thermometer is going to go down the

this thermometer is going to go down the side

side

side of the bowl

of the bowl

of the bowl and this mixture is going to be poured

and this mixture is going to be poured

and this mixture is going to be poured right into

right into

right into the bowl

the bowl

the bowl what we really want to do is cool this

what we really want to do is cool this

what we really want to do is cool this mixture to 200 degrees that's going to

mixture to 200 degrees that's going to

mixture to 200 degrees that's going to take approximately 20 minutes

take approximately 20 minutes

take approximately 20 minutes at 200 degrees and use the flat eater

at 200 degrees and use the flat eater

at 200 degrees and use the flat eater and while beading add one teaspoon

and while beading add one teaspoon

and while beading add one teaspoon of the very best vanilla

of the very best vanilla

of the very best vanilla it's going to take about six minutes to

it's going to take about six minutes to

it's going to take about six minutes to get thickened

get thickened

get thickened and so this looks exactly right turn it

and so this looks exactly right turn it

and so this looks exactly right turn it off and just leave it in this bowl until

off and just leave it in this bowl until

off and just leave it in this bowl until it really cools

it really cools

it really cools so now for the caramel whipped cream

so now for the caramel whipped cream

so now for the caramel whipped cream frosting in the saucepan add a half a

frosting in the saucepan add a half a

frosting in the saucepan add a half a cup of sugar and two tablespoons of

cup of sugar and two tablespoons of

cup of sugar and two tablespoons of water

add a pinch of salt

add a pinch of salt now over medium-high heat

now over medium-high heat

now over medium-high heat melt the sugar in that little bit of

melt the sugar in that little bit of

melt the sugar in that little bit of water and cook until a beautiful amber

water and cook until a beautiful amber

water and cook until a beautiful amber color is achieved that'll take a few

color is achieved that'll take a few

color is achieved that'll take a few minutes

minutes

minutes ah beautiful what a lovely Amber I'm

ah beautiful what a lovely Amber I'm

ah beautiful what a lovely Amber I'm going to turn the heat off while I add

going to turn the heat off while I add

going to turn the heat off while I add my heavy cream

my heavy cream

my heavy cream and just add the cream very slowly

and just add the cream very slowly

and just add the cream very slowly it has a tendency to Bubble Up you can

it has a tendency to Bubble Up you can

it has a tendency to Bubble Up you can see it bubbling up

see it bubbling up

see it bubbling up and once it cools the

and once it cools the

and once it cools the caramel

stir

stir so now we have

so now we have

so now we have a lovely caramel colored

a lovely caramel colored

a lovely caramel colored cream

cream

cream turn the heat back on and cook until all

turn the heat back on and cook until all

turn the heat back on and cook until all the caramel is melted into the cream

the caramel is melted into the cream

the caramel is melted into the cream and now the cream has to be chilled very

and now the cream has to be chilled very

and now the cream has to be chilled very cold before you can whip it

cold before you can whip it

cold before you can whip it and what I like to do is just

and what I like to do is just

and what I like to do is just cool it right in a ice bath like this

cool it right in a ice bath like this

cool it right in a ice bath like this let it sit just string it occasionally

let it sit just string it occasionally

let it sit just string it occasionally now our filling is cool and we have to

now our filling is cool and we have to

now our filling is cool and we have to cut this into thirds

cut this into thirds

cut this into thirds and once you've apportioned your filling

and once you've apportioned your filling

and once you've apportioned your filling you can just roll it into

each piece into an eight inch circle

each piece into an eight inch circle these are actually getting very soft you

these are actually getting very soft you

these are actually getting very soft you could put this in the refrigerator just

could put this in the refrigerator just

could put this in the refrigerator just for a moment to firm up a little bit but

for a moment to firm up a little bit but

for a moment to firm up a little bit but there's one eight inch and proceed to

there's one eight inch and proceed to

there's one eight inch and proceed to get all three done

get all three done

get all three done and now the cake itself

and now the cake itself

and now the cake itself as it baked

as it baked

as it baked it kind of

it kind of

it kind of went over the edge a little bit

went over the edge a little bit

went over the edge a little bit cut these edges off

cut these edges off

cut these edges off they're too crispy

it's one layer

it's one layer and trim the second layer

and you take off this

and you take off this rough top layer which is almost like a

rough top layer which is almost like a

rough top layer which is almost like a cookie so

cookie so

cookie so Dole it out

now cut this layer

now cut this layer into two rounds and it's really best to

into two rounds and it's really best to

into two rounds and it's really best to turn the cake and make sure your knife

turn the cake and make sure your knife

turn the cake and make sure your knife that's cutting is halfway

that's cutting is halfway

that's cutting is halfway through the layer

through the layer

through the layer very nice

very nice

very nice and then you lift this layer

and then you lift this layer

and then you lift this layer to the rack

to the rack

to the rack and now repeat

and now repeat

and now repeat and do the same thing

and do the same thing

and do the same thing and now we're ready to apply our caramel

and now we're ready to apply our caramel

and now we're ready to apply our caramel filling take this over and lay it on

filling take this over and lay it on

filling take this over and lay it on and release the parchment paper

and release the parchment paper

and release the parchment paper and I would just fold under the edge

and the last layer of caramel

and the last layer of caramel and the caramel whipped cream is whipped

and the caramel whipped cream is whipped

and the caramel whipped cream is whipped and staying chilled in

and staying chilled in

and staying chilled in the refrigerator

the refrigerator

the refrigerator top this with the last layer

top this with the last layer

top this with the last layer ready to frost

ready to frost

ready to frost so that's the color of the whipped cream

so that's the color of the whipped cream

so that's the color of the whipped cream I love the texture I love the taste

I love the texture I love the taste

I love the texture I love the taste we want to make sure the sides get

we want to make sure the sides get

we want to make sure the sides get covered

this spreads beautifully

this spreads beautifully and

and

and when this is put into the refrigerator

when this is put into the refrigerator

when this is put into the refrigerator don't fret because it does get a little

don't fret because it does get a little

don't fret because it does get a little darker in color the caramel looks more

darker in color the caramel looks more

darker in color the caramel looks more like caramel

now just release the

now just release the papers

and all the mess that's on the paper

and all the mess that's on the paper would have been on the cake stand

would have been on the cake stand

would have been on the cake stand and there you have the caramel cake most

and there you have the caramel cake most

and there you have the caramel cake most refrigerate it at least 30 minutes

refrigerate it at least 30 minutes

refrigerate it at least 30 minutes before serving or you can keep it in the

before serving or you can keep it in the

before serving or you can keep it in the refrigerator for up to two days once you

refrigerator for up to two days once you

refrigerator for up to two days once you chase this amazing cake you'll know why

chase this amazing cake you'll know why

chase this amazing cake you'll know why it has stood the test of time

Meyer lemons with their mellow

Meyer lemons with their mellow complexity take classic coffee cake to

complexity take classic coffee cake to

complexity take classic coffee cake to an entirely new level let's begin with

an entirely new level let's begin with

an entirely new level let's begin with the streusel topping which of course is

the streusel topping which of course is

the streusel topping which of course is very important on any coffee cake in a

very important on any coffee cake in a

very important on any coffee cake in a medium bowl mixed together one and three

medium bowl mixed together one and three

medium bowl mixed together one and three quarters cups of all-purpose flour one

quarters cups of all-purpose flour one

quarters cups of all-purpose flour one teaspoon of coarse salt and three

teaspoon of coarse salt and three

teaspoon of coarse salt and three quarters of a cup of light brown sugar

quarters of a cup of light brown sugar

quarters of a cup of light brown sugar densely packed

densely packed

densely packed make sure there are no lumps mix this

make sure there are no lumps mix this

make sure there are no lumps mix this all together and cut in one and a half

all together and cut in one and a half

all together and cut in one and a half sticks of unsalted icy cold butter cut

sticks of unsalted icy cold butter cut

sticks of unsalted icy cold butter cut into small cubes and cut that in as if

into small cubes and cut that in as if

into small cubes and cut that in as if you were making a pastry dough you want

you were making a pastry dough you want

you were making a pastry dough you want this streusel to form a nice big fat

this streusel to form a nice big fat

this streusel to form a nice big fat lumps

lumps

lumps so you see as the butter softens it kind

so you see as the butter softens it kind

so you see as the butter softens it kind of melts the sugar a little bit and even

of melts the sugar a little bit and even

of melts the sugar a little bit and even the color changes for the streusel if

the color changes for the streusel if

the color changes for the streusel if you have a warm kitchen get the streusel

you have a warm kitchen get the streusel

you have a warm kitchen get the streusel right into a refrigerator to keep it

right into a refrigerator to keep it

right into a refrigerator to keep it cold so now the lemons how do we prepare

cold so now the lemons how do we prepare

cold so now the lemons how do we prepare them we were using five lemons we've cut

them we were using five lemons we've cut

them we were using five lemons we've cut off the stem end and the tip end and you

off the stem end and the tip end and you

off the stem end and the tip end and you just put them into simmering water we're

just put them into simmering water we're

just put them into simmering water we're going to boil any of the bitterness out

going to boil any of the bitterness out

going to boil any of the bitterness out of the lemons

of the lemons

of the lemons and they're sliced into oh maybe 10 or

and they're sliced into oh maybe 10 or

and they're sliced into oh maybe 10 or 12 slices each

12 slices each

12 slices each do this once remove to a parchment lined

do this once remove to a parchment lined

do this once remove to a parchment lined baking sheet change the water

baking sheet change the water

baking sheet change the water and then simmer them again

and then simmer them again

and then simmer them again so in a large bowl this is the batter

so in a large bowl this is the batter

so in a large bowl this is the batter for our coffee cake two cups of

for our coffee cake two cups of

for our coffee cake two cups of all-purpose flour one teaspoon of baking

all-purpose flour one teaspoon of baking

all-purpose flour one teaspoon of baking powder

powder

powder one teaspoon of baking soda

one teaspoon of baking soda

one teaspoon of baking soda and one and a half teaspoons of salt

and one and a half teaspoons of salt

and one and a half teaspoons of salt whisk that together and you should have

whisk that together and you should have

whisk that together and you should have by now

by now

by now while your lemons were poaching and

while your lemons were poaching and

while your lemons were poaching and coming more mellow buttered very

coming more mellow buttered very

coming more mellow buttered very generously a tube pan like this which is

generously a tube pan like this which is

generously a tube pan like this which is like an angel food cake pan with a

like an angel food cake pan with a

like an angel food cake pan with a removable Center and now to mix the rest

removable Center and now to mix the rest

removable Center and now to mix the rest of the batter

of the batter

of the batter cream one stick of butter and that

cream one stick of butter and that

cream one stick of butter and that should be pretty much at room

should be pretty much at room

should be pretty much at room temperature so it's nice and soft

temperature so it's nice and soft

temperature so it's nice and soft one cup of granulated sugar this is a

one cup of granulated sugar this is a

one cup of granulated sugar this is a very nice simple sour cream coffee cake

very nice simple sour cream coffee cake

very nice simple sour cream coffee cake batter

batter

batter cream batch

cream batch

cream batch we have three tablespoons of Meyer linen

we have three tablespoons of Meyer linen

we have three tablespoons of Meyer linen zest grated from about four or five

zest grated from about four or five

zest grated from about four or five Meyer lemons and add that right into

Meyer lemons and add that right into

Meyer lemons and add that right into your sugar and butter

your sugar and butter

your sugar and butter and you can add

and you can add

and you can add two eggs one at a time

and one teaspoon of vanilla extract

and one teaspoon of vanilla extract [Music]

[Music]

[Music] and then add your

and then add your

and then add your sour cream you have one cup of good

sour cream you have one cup of good

sour cream you have one cup of good quality sour cream

quality sour cream

quality sour cream and add flour sour cream

flour

flour end with sour cream

end with sour cream

end with sour cream and don't beat it too much just enough

and don't beat it too much just enough

and don't beat it too much just enough to make sure everything is incorporated

to make sure everything is incorporated

to make sure everything is incorporated now spoon half the batter into the

now spoon half the batter into the

now spoon half the batter into the bottom of your tube pan

bottom of your tube pan

bottom of your tube pan and now

and now

and now put lemons all the way

put lemons all the way

put lemons all the way around on top of the batter

around on top of the batter

around on top of the batter you really want to cut through a layer

you really want to cut through a layer

you really want to cut through a layer of

of gorgeous flavor

gorgeous flavor

gorgeous flavor there

there

there very good and another layer of batter

very good and another layer of batter

very good and another layer of batter so now the next layer of lemons

so now the next layer of lemons

so now the next layer of lemons lovely and now it's streusel and you can

lovely and now it's streusel and you can

lovely and now it's streusel and you can do this with your hands if you like get

do this with your hands if you like get

do this with your hands if you like get that right into your 350 degree

that right into your 350 degree

that right into your 350 degree preheated oven bake for about 55 minutes

preheated oven bake for about 55 minutes

preheated oven bake for about 55 minutes until the cake is golden brown and when

until the cake is golden brown and when

until the cake is golden brown and when you insert a toothpick or a cake tester

you insert a toothpick or a cake tester

you insert a toothpick or a cake tester into the center it comes out clean

into the center it comes out clean

into the center it comes out clean so cool the cake in the pan for 10 or 12

so cool the cake in the pan for 10 or 12

so cool the cake in the pan for 10 or 12 minutes release it onto a rack and let

minutes release it onto a rack and let

minutes release it onto a rack and let it cool completely and just before

it cool completely and just before

it cool completely and just before serving

serving

serving sift one cup of confectioners sugar and

sift one cup of confectioners sugar and

sift one cup of confectioners sugar and mix in three to four tablespoons of

mix in three to four tablespoons of

mix in three to four tablespoons of Meyer lemon juice you want a nice

Meyer lemon juice you want a nice

Meyer lemon juice you want a nice opaque white glaze

opaque white glaze

opaque white glaze and that looks good

and that looks good

and that looks good no lumps

no lumps

no lumps and with a spoon just drizzled back and

and with a spoon just drizzled back and

and with a spoon just drizzled back and forth

forth

forth over the cake

over the cake

over the cake you could put this on a pastry bag if

you could put this on a pastry bag if

you could put this on a pastry bag if you wish but a spoon works perfectly

you wish but a spoon works perfectly

you wish but a spoon works perfectly well transfer the cake to a beautiful

well transfer the cake to a beautiful

well transfer the cake to a beautiful cake stand make yourself a big cup of

cake stand make yourself a big cup of

cake stand make yourself a big cup of coffee enjoy a big piece of cake

coffee enjoy a big piece of cake

coffee enjoy a big piece of cake [Music]

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YouTube Transcript:Martha Stewart's 8 Best Cake Recipes | Martha Stewart

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Martha Stewart's 8 Best Cake Recipes | Martha Stewart