I Made My Friend’s Birthday Cake (i didn’t even cry once!!)
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- Опубліковано 28 вер 2024
- Making this cake was such a rollercoaster! So many things went well and so so many things went sideways. But at least there is a happy ending to this story!!
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Recipes:
I doubled this recipe from Bon Appetite:
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I also split it into 4 and baked each layer in a xx cm/9 inch springform cake pan.
The base Swiss Meringue Buttercream recipe comes from @ibakemistakes on instagram:
ibakemistakes....
I added two heaping tablespoons of cocoa powder to make chocolate SMBC (for the one that worked at least)
Raspberry Filling:
200g defrosted raspberries (smashed or imperfect)
200g sugar
½ tsp citric acid (or the juice of half a lemon)
150g defrosted raspberries (whole and intact)
Set aside 150g of the whole frozen raspberries as the "pretty" ones for later. Use the smashed or imperfect raspberries for the jelly.
Combine the sugar and the "ugly" raspberries in a small saucepan. Cook over medium-high heat, stirring continuously for 5-10 minutes, until the mixture thickens slightly.
Mix in the citric acid or lemon juice, then strain the mixture through a fine-mesh strainer to remove seeds.
Chill the jelly until completely cold.
Once the jelly is cold, stir it to ensure it’s smooth. Then, gently fold in the "pretty" raspberries, along with their juice.
Instagram Cake Makers:
@crybaby.cakes
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@trosewilde
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@bayousaintcake
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@yip.studio_
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@gallzprovisions
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Website: ceciliatolone.com
You have the patience and perseverance of a saint! I sure hope your friend was grateful!! By the way, it was a beautiful cake!
Thank you so much! She really liked it and that’s all the matters at the end of the day!
The final result was truly lovely - fresh cut flowers a great solution and I am sure it was delicious! It's the struggles that "teach" the most! Don't let this discourage your cake journey.
This is the most relatable UA-cam video I have ever seen. You did such a great job - loved the end result!
Thank you!
Oh Cecilia, what a nightmare! As the Green Cake Story progressed I remembered that awful feeling I had a couple times, when you need things to work and show up somewhere with an awsome cake but they just don't. When the piping flowers didn't work I though you would decorate the cake with your pink, blue and green just piping with some normal tips. It'd have looked good, I think. Oh woman, respect, you got a cake on that table at the end.
BOY did this episode bring flashbacks of all my cake disasters and meltdowns. Some cakes just have bad luck and literally every step is a challenge. It is especially hard once you get to the decorating stage and your plan turns out nothing like you thought and then try your absolute best to make it *at least* presentable. I have a hard time explaining to people that no matter how many times you’ve done something, you still need a bit of luck to come out successful in the kitchen.
Yes exactly! Like you can be an expert and things will still go wrong sometimes.
Once upon a time I went to a wedding, the cake was gorgeous, they cut the cake, they served the cake, it was awful. I was disappointed. How the cake tastes, in my opinion, is as or more important than how it looks. Honestly.
Congrats!!! Another cake with a little story that made it even more special and also visually beautiful at the end! It's the imperfections and the unexpected routes in life🥳
The cake is beautiful! But Boyohboy do I know your pain! Problems only seem to happen when it needs to be extra special. And every once in a while something you’ve done a thousand times…Just. Won’t. Work. Kudos to your expertise and experience to keep going & come up with a beautiful cake! Thanks for showing us your process.
the best baking video EVER! thank you for keeping it real. for allowing things to be 'good enough' and staying optimistic. great cake 🥰
I’m so glad you liked it!! I’m trying to show the good bad and ugly haha
What I always do is weigh the bowl and the batter first, then I take the weight of the bowl off and divide what's left into the amount of pans or layers I need. I feel like it can always be off by a few grams even if you are making the same recipe.
I learn a lot more when someone who knows what they are doing also have a set back and share that with us! I learn so much from your thought process and what do you end up doing. Fantastic video. Thank you so much for sharing!! And lovely cake at the end ❤
Thank you! I also like to share my thought process because I feel like when things go wrong a lot of people freeze and you gotta just pivot! I mean you have to freak out first, but then pivot hahah
When coloring the buttercream, take a spoonful out and into a different bowl, heat it in the microwave, add color to that, then back to the overall batter.
It’s something to do with the fat not allowing the color to attach… but melting it fixes the pale color issue.
That won’t break the small bit of buttercream? I’m afraid of it breaking and then that like “seeding” breakage in the rest of the batch?
Oh, how I feel your pain. I've been in this exact situation, the anxiety is real. Gorgeous cake 😍
Wow! Skönt att se att flera än jag kan krångla med bakning! 😂❤🎉
What an adventure! Cecilia, I'm not saying this to cheer you up, but you've made buttercream so many times that I've learned how to make Swiss Buttercream without even thinking about learning it, haahah! I'm sure it's also incredibly delicious!
Loved the results and I bet you learnt a lot here 😊
Haha definitely did!
I'm glad you pulled through! What did you do with the botched buttercream? I'm reckoning it could have been salvaged and turned into some sort of cake batter by adding whipped egg yolks, flour, and a raising agent.
Raspberries are very expensive here in Australia, but they are at their best and cheapest Christmas week. Could you use French Meringue Buttercream using a pate a bombs mixture base rather than egg whites, the egg yolks have the emulsifiers you want? Can you get hold of cake decorators gel colours where you live, you use much less as they are much more concentrated. To remove air from buttercream or royal icing, once mixed, take the mix out of the mixer, and put on a flat surface covered in parchment paper, then use a palette knife to paddle the mix, there sould be able to find videos on UA-cam to show you, look for ones on royal icing as it’s more common with that medium. The finished cake looks great.
Thank you for all the tips! I really really need to get professional grade food coloring, not the grocery store stuff, but it’s so expensive here I’ve been hesitant.
@@ceciliatolone you’re welcome BTY I’m not a pastry chef just a hobby cake decorator for the past 17 years. The UK has been cheap for me to get stuff, until the postage went ridiculous. Seeing as Sweden is so much closer to the UK than Australia, I’d research getting stuff from there. If Royal Mail still has the small packets rate, find a supplier that uses it. I found that it was cheaper to get something sent from the UK, than the postal rates to send the same stuff to the next suburb in my city. I forgot to add to my original post if ganache looks like it’s about to seize throw in a knob of butter. Most cake decorators here use ganache under fondant rather than buttercream. It enables you to get a smooth crisp finish to your work, and gives structural integrity to novelty cakes. I just love your channel, it was a lucky find in my UA-cam feed.
gel food coloring!
I refuse to weigh. I KNOW. I KNOW!!! BUTTTTT when I get all fancy and start doing all my baking by weighing everything................is the average person gonna want to watch my baking? cause they don't want to buy a scale and get all complicated! ANNNDDDD when I go home to the Bahamas........I be lucky to guy ingredients I need...and if they have a cup that is actually a measuring cup...I'm happy.
Basically I cant get all fancy. My tribe is not fancy. And I'm not that organized to be real.
Well food products have been adulterated
So many flashbacks with that frosting. The fun/frustrating part is when you do the exact same thing next time and it works. PS the cake looks amazing.
I haaaate that! Like why couldn’t you just work the first time?? Hahah
I think you put too much pressure on yourself to begin with but the caked ended up looking fab anyway 🙂Next time, if you are desperate, do a choc ganache (white/brown or any other color you desired) and simply pour it over the cake to do a dripped effect down the sides: covers all sins and looks like you have put in lots of efforts. Then dot the top (and bottom if desired) rim with Hershey's kisses for that final flourish.
I'm so sorry you had a challenging time. Reminds me of a butter tart completion I wanted to enter. The day I had to make the butter tarts (only needed 6 to enter), I ended up making 3 dozen tarts! I suddenly couldn't make pastry!! I was stunned and almost hysterical. It's almost like 'The Universe' knows this is important.
Yes!! The universe does know. Like I have myself extra extra time to make this cake “so I wouldn’t be stressed” and literally needed every single minute. It was so frustrating haha
Well food products have been adulterated,
Wow! Your cake ended up beautifully decorated! 😊
Great job!
That was a lot of work but good job
Cakes are a beast. I am always appreciative when other bakers share their mishaps. While disheartening in the moment, it is helpful to remember that it happens to us all. Hugs!
They truly are a beast!