Kay theres a very important step you miss and it will increase the taste of alllll of your food. Whenever you're adding a veggie, onion garlic or meat to a dish, sautee it before adding any wet ingredients that will absorb the flavour (sautee the meat and onions first) basically almost never add in non sautéed veggies to a dish. Love you Kay ever since I saw your smile and your love for your doggo!
Learning any skill involves a whole lot of being bad at something. She's very good at UA-cam, though. My mother made really bad food half the time, but she still cooked for us every day. And we ate it. Now, she's an amazing cook. Even I zig when I should have zagged every once in a while, and end up with something less good than normal. No matter what, Kay is pretty great to watch.
Myth. I never learned. Worked as a chef for 15+ yrs. Only ever got nicked a couple times. She should use the knife which ever way she's most comfortable. The "proper" way is for folks that want to show off. Period. heh
Someone in the cookware business needs to collaborate with Kay, pronto. I can already see limited edition 'oofer-doofer's flying off the shelves, lads.
Okay, it's been a bit since I've been able to keep up with Kay's uploads, but I'm so happy - Kay got a brand new pan & she's improved her knife skills five fold. Good work Kay!
@@KaysCooking When cooking with oil and you want to check if it's hot enough: turn on your tap and get a tiiiiiny bit of water on your hand and flick the water into the pan. If it sizzles/crackles that means it's hot enough and ready for cooking. I also recommend using a lot more salt and pepper than you did, and add the tomato pure and such after the meat is cooked. When the meet is cooked, turn down the heat to a medium and add the sauces and then let the meat simmer in it for a few minutes (it should be steaming a bit but not have big bubbles). If you're adding it while the meat is not cooked then you are essentially boiling the meat, rather than frying it. And if you're cooking on a high temperature then you will be frying the sauce. So cook the meat on high heat first, then turn down the heat, then add your tomatos, pure and seasoning and let the meat simmer in it for a few minutes. :)
You should let the mince and onions fry for a bit first, until they start to brown. Will taste much better. You can watch some good tutorials here on youtube. Lasagne also usually has a white/cheese sauce layer too.
Evening Kay. Been watching your videos on and off for a year now and just wanted to say it's great viewing. Love the natural and raw video, bit like myself. Anyway, keep up the good work and a thumbs up from me. 👍😁😉
@@kevinferguson7477 if her amazing cooking wouldn’t be welcome in hell I don’t think there is somewhere deep enough for your shit cooking, infact i doubt you can even cook, you probably order for the cheapest place you can every night.
I found Kay's cooking from watching Ken and Buff. So glad I did! Kay is improving, its great to see! I also love how Kay is getting more compliments now!! Looking forward to the next dish Kay!
@@KaysCooking You are so welcome Kay. I honestly love your videos. I have subscribed to both of your channels, I just love your personality and your cooking style! "my way" should be your next T-Shirt! slogan!!!
I also found Kay through Ken & Buff! Love Kay & Lee. Love her personality & her cooking. I feel at home while cooking in my kitchen with Kay... especially when I'm chopping up ingredients.
Coming over from Cinnamon Toast Ken's channel (I'm sure you're aware of him at this point 😅 ) but just wanted to say love your positivity and enthusiasm. I've been struggling to cook and no joke you've inspired me to try new things to eat 😁 hope you're doing well in these times!! All the best!
I SUBSCRIBED BECAUSE PENGUINZ0 BROUGHT ME TO YOU! I miss his entertaining reviews as I have tried some of your recipes and could never be as bold as you in posting them!
Kate Ramsay is actually Gordon Ramsay's mom. His strong drive in life was to become the best chef in the world. This was because he read a cook book as a child that his mother had forbid in the house, and was forced to cut chunks of onions as punishment. Thank you Kate for inspiring your son!
Wait what did you call the spatuler?..a oofer doofer? Omg kay I'm gonna use that term from now on! Lol love it, and love your channel and how wholesome you are, keep bringing us videos please, seeing your smiling face and having fun in the kitchen is what brings my day so much better! We need to have more ppl like yourself on UA-cam!
looks good!! 1: brown the meat with the onion before you add liquid, it helps add flavour 2: boil the pasta before you layer the casserole :) 3: if you use a marinara sauce instead of a tomato sauce it won't be overpowered by tomato flavour THANK YOU for the merch link
You don’t need to cook the pasta sheets beforehand, if there is enough sauce in the lasagna the moisture will be enough. Been doing it that way in restaurants for years. Also, marinara is tomato sauce lol.
I've never heard of anyone pre cooking the pasta...would it not go all soggy and gross? Also, marinara isn't really a thing here- at least I've never seen it :)
OMG Kay, I'm watching some of your past videos. I'm going to add "Meet and hang out with Kay." To my bucket list. I'm not sure what it is about you, but you bring joy to my life. Thank you for being you Kay. You are just wonderful.
I always wonder where does she gets recipes from?Is she looking on some from a cook book or through the Internet or does she just creates in her mind with a recipe and goes with the flow?
A tip, if you brown the mince( fry it with no oil) until it is crispy then add the sauce and things it brings out a lot of flavour ( add in some dried basil for a nice flavour).
Hi Kay I know I asked for this ages ago, thought I'd send you recipe for a battenberg, hope you can do it 🤞 Ingredients For almond sponge 175g very soft butter 175g golden caster sugar 140g self-raising flour 50g ground almonds ½ tsp baking powder 3 medium eggs ½ tsp vanilla extract ¼ tsp almond extract For pink sponge 1 x ingredients for almond sponge pink food colouring, we used ½ tsp Squires rose food paste To assemble 200g apricot jam 2 x blocks white marzipan little icing sugar, for dusting Method STEP 1 Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins - when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge. STEP 2 For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool. STEP 3 To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake. STEP 4 Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes. STEP 5 Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
Hello Kay! You might have seen my family’s message to ask you to make macrons but I don’t know how to work this UA-cam very well sorry! Love ur videos as always, make my day! xx
The "hi people, i'm back cooking again" will never get old.
And the "I've got ma pan" was amazing
Oh no i didnt say that did i
@@KaysCookingyou did it’s iconic darling
Kay's stove has 2 settings:
-room temperature
-hellfire
Bless you
😂😂
😂😂
@Rory Spoonswell at least a stove isint a little ungrateful cheeky rat like you mate !
@Rory Spoons you're gay as hell
Kay. Stop cooking with a cold pan...
Kay theres a very important step you miss and it will increase the taste of alllll of your food. Whenever you're adding a veggie, onion garlic or meat to a dish, sautee it before adding any wet ingredients that will absorb the flavour (sautee the meat and onions first) basically almost never add in non sautéed veggies to a dish. Love you Kay ever since I saw your smile and your love for your doggo!
She took the paper off the meat, I'm impressed at the rate of culinary improvement Kay's getting!
Thanks so much
@@rebel4466 mine’s that color sometimes 😅. As long as it smells good, you’re okay 👍
@@rebel4466 it's just oxidation
@@KaysCooking we love you
@@rebel4466 i would guess its the camera and lighting
I am so glad she didn't boil the mince this time
Lmao
The pan wasn't even hot enough lol
she did, just in the sauce this time...
I am very disappointed that she didn't boil it. I sooo wanted her to boil it.
She kinda did though, just in a small amount of ketchup lol.
Kay has improved a whole bunch, very proud of her
Thanks so much
@@KaysCooking heartwarming
@@faith_bb_1272 Hey, it's better than being boiled
Doing anything is an improvement, but great to see she has some new cooking gizmos!
Learning any skill involves a whole lot of being bad at something. She's very good at UA-cam, though. My mother made really bad food half the time, but she still cooked for us every day. And we ate it. Now, she's an amazing cook. Even I zig when I should have zagged every once in a while, and end up with something less good than normal. No matter what, Kay is pretty great to watch.
When she’s doing stuff off camera and you keep hearing shit every time something goes wrong. 😂😂
No I dont
yes you do
@@KaysCooking don’t worry. We love you! One of my favorite channels on UA-cam. Keep up the great work!
I'm glad you are trying to learn proper cutting technique. It will spare you a lot of cuts.
It sure will!
yea my cutting technique save me a lot of time
@@lilfleggers8595 yeah me to
Huge Improvement Kay!
Myth. I never learned. Worked as a chef for 15+ yrs. Only ever got nicked a couple times. She should use the knife which ever way she's most comfortable. The "proper" way is for folks that want to show off. Period. heh
Thumbnail has got me drooling Kay
Fucking smashed it yet again
Thanks so much
@@kevinferguson7477 don't be an asshole for the sake of being an asshole
👊🏻👍
@@kevinferguson7477 same
@@Slicknewt learn how to not be a cheeky rat
I ain't no chef, but this isn't right
Yes it is
Esta es la mejor receta de cocina que eh visto en mi vida. Ojala mi madre cocinara como usted
Love that Kay is spending that UA-cam money on some new oofer doofers and a holographic knife.
Yes
Holographic knife 😭
@@lek0mania they look good but they usually don’t hold an edge very long and you usually can’t sharpen them. Shame because they do look nice.
@knifesee kill me if I ever use that many emojis pls.
@@hellohuman2357 🐵🐱🐵🐱🐵🐱🐵🐱🐱🐵🐱🐵🐱🐵🐱🐵🐱🐱🐵🐽🐽🦄😋😁😀😃😄😄🥰🙂🤨🤨🤨🥵🥵🥵🥵🥶🤪😵😵😵😠🤬😷🤕🥳😇🤠🤠🤠🥳🤧🥴😰🍒🍅🍑🍑🍑🍑🍑🍑
Someone in the cookware business needs to collaborate with Kay, pronto. I can already see limited edition 'oofer-doofer's flying off the shelves, lads.
who are the 'lads'?
@@nathanbrown8647 More importantly, where are the lads? Haven't seen them around lately.
@@sentienttapioca5409 I have a group of lads who watch kay
Was thinking the same, would definitely buy a Kay branded oofer- doofer 👍
@@_jack_ryan_9764 Oh, thank god, the lads have been found.
Okay, it's been a bit since I've been able to keep up with Kay's uploads, but I'm so happy - Kay got a brand new pan & she's improved her knife skills five fold. Good work Kay!
Monke!😄
Girl if you wait for the pan to be hot before you put the meat and you avoid stirring it too much it would get brown and would be more flavorful.
Ok thanks
@@KaysCooking When cooking with oil and you want to check if it's hot enough: turn on your tap and get a tiiiiiny bit of water on your hand and flick the water into the pan. If it sizzles/crackles that means it's hot enough and ready for cooking. I also recommend using a lot more salt and pepper than you did, and add the tomato pure and such after the meat is cooked. When the meet is cooked, turn down the heat to a medium and add the sauces and then let the meat simmer in it for a few minutes (it should be steaming a bit but not have big bubbles). If you're adding it while the meat is not cooked then you are essentially boiling the meat, rather than frying it. And if you're cooking on a high temperature then you will be frying the sauce.
So cook the meat on high heat first, then turn down the heat, then add your tomatos, pure and seasoning and let the meat simmer in it for a few minutes. :)
i would LOVE to see kay get a hello fresh sponsorship and show her cooking a meal!
Be nice
Yo that would be awesome. How can we make that happen
@@KaysCooking He meant it nicely, they'd be lucky to have you sponsored kay!
@@snipars She means 'it'd be nice' bro it's her sheffield dialect
@@snipars never thought I'd see a montage parody legend on this video! Love your old work bro
10 minutes! Time to sit back and enjoy this recipe :)
lol
‘Me oofferr doofer’
Yeah
I love that name for it!
I want to cry
Go on then
@@KaysCooking be nice
I like the knife Kay! Great job on chopping!!! Good for you trying something new!!
You should let the mince and onions fry for a bit first, until they start to brown. Will taste much better. You can watch some good tutorials here on youtube. Lasagne also usually has a white/cheese sauce layer too.
Mate she's a national treasure she doesn't need tips.
@@connorfane203 ikr
Check at 7:51 there she says it isn't a classic lasagne...
Bechamel sauce
I believe her son can't have cheese (milk products?) So she tends to not use it most of the time :)
Evening Kay. Been watching your videos on and off for a year now and just wanted to say it's great viewing. Love the natural and raw video, bit like myself. Anyway, keep up the good work and a thumbs up from me. 👍😁😉
BVM Kays Cooking collab??!?
The cross-over we need but we don't deserve
blm 🥰🥰
BLUE VAN MAN????
@@damelillardfan Hi
Here we Get to See Character Development in the Kays Cooking Arc
you should get a cooking show on tv ur too good for youtube
Bless you
@@kevinferguson7477 Hi Kevin, how many Michelin stars do you have? Zero, eh? Then please shut your hole.
@@kevinferguson7477 if her amazing cooking wouldn’t be welcome in hell I don’t think there is somewhere deep enough for your shit cooking, infact i doubt you can even cook, you probably order for the cheapest place you can every night.
Don’t be silly there’s real proper cooks out there.. 🙈🙈🙈
It should be called OOFAH DOOFAH
Was at work the other day ordering carrots for the kitchen and i said carriots lol 😂😂😂🥕
Thats the funniest story i have heard in my entire life😂😂😂😂🤣🤣🤣🤣🤣😂🤣🤣🤣🤣🤣🤣🤣😂🤣🤣😂🤣🤣😂😂🤣🤣🤣
lol I've started saying honion at work!
I do the same thing at the supermarket. “Should we get some mushirooms?”
Honion
Love it
My closed captioning reads “honey on” every time you say onion. It’s adorable so don’t ever change your ways Kay! 👩🍳
This has made my day thank you kind sir!
😂
amazing work kay!!! really made my day this week, keep up the good work!!!!
I found Kay's cooking from watching Ken and Buff. So glad I did! Kay is improving, its great to see! I also love how Kay is getting more compliments now!! Looking forward to the next dish Kay!
Thanks so much
@@KaysCooking You are so welcome Kay. I honestly love your videos. I have subscribed to both of your channels, I just love your personality and your cooking style! "my way" should be your next T-Shirt! slogan!!!
I also found Kay through Ken & Buff! Love Kay & Lee. Love her personality & her cooking. I feel at home while cooking in my kitchen with Kay... especially when I'm chopping up ingredients.
How could I miss your merchandise? From now on I am going to be cooking in “Key’s cooking” T-shirt, solely.
Kay's twist on an old classic. Beautiful.
It is Great to see you cooking again ! I love your videos ! 🥰❤️. Thank you Kay !
You can just tell you know what you're doing by the way you peel that paper off the mince.
*chef's kiss*
Thanks
This is already my highlight of the day and I haven’t even seen the full video yet!
Each time she says "Juice" always gets me. I too enjoy juice on my pasta Kay.
Thanks
kay honestly seems like such a good person to be around and her cooking improves every new video its so wholesome
Thanks so much
Yeah
You know her cooking has improved because she actually eats her own cooking now 🤣 good job kay
Thanks
her son died from lack of nutrition
@@danzanskates1 XD
she didnt even cook the mince properly. i wonder how she got to her age without knowing how to do any cooking
@@Besiktas1903cArsi take away.
Hi Kay hope you, Lee & curly are well x
Yes thanks hope you are well
Coming over from Cinnamon Toast Ken's channel (I'm sure you're aware of him at this point 😅 ) but just wanted to say love your positivity and enthusiasm. I've been struggling to cook and no joke you've inspired me to try new things to eat 😁 hope you're doing well in these times!! All the best!
Your knife cuts and technique have got so much better, well done!
Thanks so much
I see Kay flexing those knife skills 👀
Yes
Love watching you kay. You and lee brighten my day. Keep up the good work
Thanks so much
wheres lee
@@KaysCooking
@@cocoabeans1158 Sometimes he's busy
Ken & Buff are gonna be sooo happy when they see you're learning better cutting techniques! This one looks pretty good, I'd eat it!
Thanks so much
Y'know what? This is a character arc, her cooking's genuinely improved.
Thanks
this is a clear training arc before the time skip. Give her 2 years and she's gonna be dominating the Grand Lin- i mean masterchef
That little salt and pepper and nothing else she out in their you mean?
cap
Im literally too high to handle this
😂 my thoughts exactly dude
Love it Kay! you're one of my favorite cooking channels by far! if you'd ever like some intro or outro music. let me know, I'd be happy to hook you up
I'm fine but thanks
you've come a long way kay, proud of ya
This is sucha great character arc for Kay, she is genuinely improving her cooking. I cant wait for Augusttheduck to say its her worst cooking yet🤣
Absolutely lovely, reminds me of how my nonna used to make it back when she was alive in bari.
Thanks
Ive just checked out your merch and it is fabulous! My family is a big fan of your channel and I’m getting your merch for my nieces birthday!! xx
No problem thanks
What float is your classic knife fade?
You are an absolute treasure Kay, love your videos :D
I SUBSCRIBED BECAUSE PENGUINZ0 BROUGHT ME TO YOU! I miss his entertaining reviews as I have tried some of your recipes and could never be as bold as you in posting them!
Thanks
Looks amazing Kay! :D
Thanks so much
@@KaysCooking You're so welcome!
Kate Ramsay is actually Gordon Ramsay's mom. His strong drive in life was to become the best chef in the world. This was because he read a cook book as a child that his mother had forbid in the house, and was forced to cut chunks of onions as punishment.
Thank you Kate for inspiring your son!
UK CITIZENS UNITE
Keep being awesome Kay! So heartwarming and sweet. Love your cooking.
Thanks so much
Really, what the hell was the point of the 1 spray of oil in the pan? Completely pointless
looks amazing Kay! Can't wait to try this out with my children, not my husband though he left me. :)
Hope you children like it
@@KaysCooking your*
Mae don't be rude to Kay. Obviously she knows the word, you tool.
THANK YOU KAY FOR BRINGING SO MUCH JOY.
WANT TO SHOW THIS TO MY ITALIAN HOUSEMATES BUT NOT SURE THEY WILL GET IT. XD
Wait what did you call the spatuler?..a oofer doofer? Omg kay I'm gonna use that term from now on! Lol love it, and love your channel and how wholesome you are, keep bringing us videos please, seeing your smiling face and having fun in the kitchen is what brings my day so much better! We need to have more ppl like yourself on UA-cam!
Thanks so very much
looks good!!
1: brown the meat with the onion before you add liquid, it helps add flavour
2: boil the pasta before you layer the casserole :)
3: if you use a marinara sauce instead of a tomato sauce it won't be overpowered by tomato flavour
THANK YOU for the merch link
You don’t need to cook the pasta sheets beforehand, if there is enough sauce in the lasagna the moisture will be enough. Been doing it that way in restaurants for years.
Also, marinara is tomato sauce lol.
I've never heard of anyone pre cooking the pasta...would it not go all soggy and gross?
Also, marinara isn't really a thing here- at least I've never seen it :)
You should never boil the pasta sheets first - they cook just fine using the moisture from the other ingredients!
Not cooking the noodles first makes lasagna less messy to serve. Just don’t do it with whole wheat noodles
What u chatting this is fucking great
omg kay the lasagne looks amazing!!!!! wish i could have som 😆😆
Sorry all gone
Followed along to the recipe, best lasagna I've ever had. Keep up the good work!
the only time i actually want a bite of kay's cooking
Kay is a not only a national treasure, but someone people from all over the world enjoys. I freakin love this woman.
Love you to thanks
I strongly disagree. She's a world treasure, hands down.
The onion was the star of the show
Hronion
😂😂😂 when she held it up infront of camera I thought the onion was taking over the cooking show and kay was off to have a lay down
Every time I see a new Kay post it makes my day so much better- your cooking is looking fantastic mama!
Thanks so much
@@KaysCooking will you be my mom or my grandma
This isn’t a lasagna sorry lady but this is a alien
*~chef’s kiss~* Seasoned to perfection!
Thanks
An Italian is crying somewhere
love your cooking!!!!!! thanks for the great recipe's!
Holy shit, as an Italian I feel personally offended
Loving this, also, a review from Cinnamon Toast Ken and Buff Pro : ) We love you Kay !!!!!! 🔥🔥🔥🔥🔥🔥🔥♥️♥️♥️
Garfield approves thumbs up Kay have a happy Easter
Thanks happy Easter
Love ya kay, much love from the penguinz0 fans
Thanks
OMG Kay, I'm watching some of your past videos. I'm going to add "Meet and hang out with Kay." To my bucket list. I'm not sure what it is about you, but you bring joy to my life. Thank you for being you Kay. You are just wonderful.
Thanks so much
ABSOLUTÉ ICON
I always wonder where does she gets recipes from?Is she looking on some from a cook book or through the Internet or does she just creates in her mind with a recipe and goes with the flow?
Keep up the great videos!
Never change Kay, never change
Love you Kay ! I call my spatula an ooofa dooffa now … lol
Hi Kay, hope you're well. Good job on the Lasange
I am dying here so funny, where is the bechemal sauce
Why do you put the stuff in the pan before its properly hot? Just to be clear i am curious so i can follow the recipe
I often come back to these older videos simply to marvel at the crown jewel that is British cuisine.
A tip, if you brown the mince( fry it with no oil) until it is crispy then add the sauce and things it brings out a lot of flavour ( add in some dried basil for a nice flavour).
I agree mmmm 😂
I agree with the first part but dried basil is unholy
@@user-du3tr7ps5l Fair. I prefer fresh but dried is cheaper lol
A bonus tip: add cheese add the end.....
@@user-du3tr7ps5l I like my basil deep fat fried
you're almost as obsessed with JUICE as i am :0
Yes
Kay if the Mob ever finds out you made lasagna like this, they're gonna dig a hole for ya and the lasagna with it
Such an improvement to that first lasagne :) maybe after a year or two you are making gourmet foods. Just really nice watching your journey.
Loved it goin to try and follow it step by step
i totally agree gonna have this tonight
Hi Kay I know I asked for this ages ago, thought I'd send you recipe for a battenberg, hope you can do it 🤞
Ingredients
For almond sponge
175g very soft butter
175g golden caster sugar
140g self-raising flour
50g ground almonds
½ tsp baking powder
3 medium eggs
½ tsp vanilla extract
¼ tsp almond extract
For pink sponge
1 x ingredients for almond sponge
pink food colouring, we used ½ tsp Squires rose food paste
To assemble
200g apricot jam
2 x blocks white marzipan
little icing sugar, for dusting
Method
STEP 1
Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins - when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.
STEP 2
For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.
STEP 3
To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.
STEP 4
Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
STEP 5
Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
Yes I will
Wow you really want her to do a battenberg eh?! That must have taken a while to type out!
@@finlaymackenzie6678 cut and paste 😉 and yes I thought it best Kay know in advance
Pleeeeeeeeeease do a Battenberg!!!!!
@@randomistmechanic it on my list I will honest
God bless you Kay. I’m so proud of how much you’ve improved 😸😸❤️❤️
Thanks so much
So proud of u! Ur knife cutting skill is improving
This has to be satire...
It's been years for me and I still can't tell. I mean, it has to be right? But she never breaks character.
Hello Kay! You might have seen my family’s message to ask you to make macrons but I don’t know how to work this UA-cam very well sorry! Love ur videos as always, make my day! xx
I'm amazed, I've never seen a Lasagna made to resemble Eddie from Iron Maidens face before! Well done!
I'm a bad ass chef. Why am I watching this LMFAO
hey kay!! i was wondering if you could do macaroons?? they r my favourite dessert 😁😁
Honestly watch every video I am hooked
Glad to hear it
Teaching me alot about cooking kay, Thank u.
I just came back after like months of not watching and I’m so happy she’s still uploading 😂🙏
I wonder if Gordon Ramsey ever watched any of her videos