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00:00 - We're going to be making guinea pig cakes.
00:02 (laughing)
00:02 - Oh, let's cook you a little.
00:04 - No.
00:05 - Hey everyone, so today I'm here with my friend Zoe.
00:08 - Hello.
00:09 - And when we're together, all we do is bake.
00:11 We just absolutely love it, don't we?
00:12 - Love it.
00:13 So we're gonna be making a lemon--
00:15 - Lemon drizzle cake.
00:16 - That's the one. - That's what we're doing
00:17 here today.
00:18 And we're also going to make something
00:18 over on Zoe's channel as well.
00:20 We're gonna be doing some really cute little macaroons.
00:23 So hers is going to be kind of a technical,
00:25 if this was Great British Bake Off,
00:27 and sorry, the guinea pig's in charge of me.
00:29 (laughing)
00:30 And mine is literally so simple and easy.
00:33 Guinea pigs.
00:34 (laughing)
00:35 So try to make it at home.
00:37 And this is a recipe that I've used
00:39 for years and years and years.
00:40 I used to make it with my mum when I was little.
00:41 - Be a man.
00:42 - That does not count.
00:43 Get back there and wash them properly.
00:44 - Zoe didn't use soap.
00:45 - I saw what you did, Tarn.
00:47 You put your hand, you dipped your hands in the water there.
00:50 - You didn't use soap.
00:51 (laughing)
00:51 I saw.
00:52 I'm just going to tell you quickly what you need,
00:54 because if you're following this at home,
00:55 it's going to be really annoying
00:57 if I don't say what you need.
00:57 So you need three large eggs,
01:00 self-raising flour,
01:02 caster sugar,
01:04 butter,
01:05 the zest of two lemons,
01:07 one teaspoon of baking powder,
01:09 the juice of two lemons,
01:11 the ones you got the zest from,
01:13 and icing sugar.
01:14 - Why are you laughing?
01:14 - Because I couldn't keep up.
01:17 - You went so far.
01:18 - You went egg, and she was going, "Put eggs, eggs."
01:20 - Eggs.
01:21 (laughing)
01:22 - And then.
01:22 - I leave out the caster sugar, baking powder.
01:25 (laughing)
01:28 - Zoe, did you just crack an egg?
01:30 - Which egg was it?
01:30 - You know, if you squeeze an egg really hard,
01:32 top to bottom, it won't smash.
01:34 - Don't do it.
01:35 - See?
01:36 I'm squeezing it so hard, it won't.
01:38 - So hard.
01:39 - Don't, because I did it, and it slipped,
01:40 and then it exploded.
01:42 - So we're going to crack in three eggs.
01:44 We have our beautiful kitchen aid here,
01:45 which Zoe got for Christmas, can't you?
01:47 (egg cracking)
01:50 So I'm just cracking that in.
01:52 Did you get any?
01:54 No, no, of course not.
01:55 Are you sure, Tom?
01:57 - I didn't.
01:58 - What's this?
01:58 - Okay, it's not on there.
02:00 (laughing)
02:01 Don't tell them.
02:03 - No, I think that's just, you know,
02:04 sometimes you get a little like--
02:06 - Poop, it's the chick's poop.
02:07 (laughing)
02:09 - Tom, I don't think chicken poop is inside an egg.
02:12 - You've got a line on your nose,
02:13 I might have a bit back of my head.
02:15 (laughing)
02:17 Will you do it for the next one as well?
02:19 I'll be quite good at that.
02:20 (laughing)
02:21 - Thanks, Tom.
02:22 Okay, so you need three large eggs,
02:24 crack them into your bowl.
02:26 If you don't have a KitchenAid, it's fine.
02:28 You can just use a big mixing bowl like this.
02:30 And a wooden spoon.
02:31 So next you need some self-raising flour
02:34 and you need 170 grams of this.
02:36 If you are in one of those countries
02:39 where they use cup measurements, not grams.
02:44 - What?
02:45 No one's gonna hear what you're saying.
02:47 You're going.
02:48 (laughing)
02:48 - What are you doing?
02:49 - You're backing it.
02:50 - If you're in one of those countries.
02:52 I will leave all the ingredients and measurements
02:54 that I've used down in the description box.
02:55 But also leave, if you use cup measurements or something,
02:59 I'll try and convert it online somehow.
03:01 (laughing)
03:02 - No, no, let them do that.
03:04 Leave the, right, just say, start from the beginning.
03:07 You go, right, I need 175 grams of self-raising flour.
03:09 I'm gonna leave all the ingredients and measurements
03:12 in the description box if you wanna convert it
03:13 into whatever method you use.
03:15 - I can't look at Jim.
03:16 I'm not gonna look at Jim.
03:17 Is it rolling?
03:19 (laughing)
03:21 Ow.
03:22 (laughing)
03:24 - You sounded like a guinea pig.
03:27 - I can't swallow if you make me laugh.
03:29 Right, I feel like all I've done so far is laugh.
03:31 Have I even said anything in this video?
03:33 Okay, so after the eggs,
03:34 you will need 170 grams of self-raising flour.
03:38 We've got some scales here.
03:41 - If you want the measurement.
03:43 - Mate.
03:46 I thought you were gonna do the whole.
03:47 - I can't do the measurement bit.
03:48 (laughing)
03:49 - I thought you were gonna do the whole chat
03:50 about getting in the description box.
03:53 - Since we are using grams
03:54 and not everyone will use grams as a measurement,
03:56 we will put the list of ingredients in the description box
03:59 and you can convert it as you would use it yourself.
04:01 - Yeah, some people use cups, some people use ounces.
04:04 (laughing)
04:06 - Kilograms.
04:11 - That was the exact point Zoe just said.
04:17 And then you have to just add more.
04:20 - Chuck it in there.
04:22 - The joy of this lemon loaf is it's so easy to make.
04:25 Literally all the ingredients,
04:26 just chuck them into a bowl and mix them together basically.
04:29 So next.
04:30 - Caster sugar.
04:31 - How many grams Zoe?
04:32 - We need 170 grams.
04:35 - So exactly the same as the SR flour.
04:37 - SR flour.
04:39 So we pour this in.
04:42 - Butter.
04:43 You want some unsalted butter.
04:46 - 170 grams.
04:48 - Yeah.
04:50 You might want to cut it into tiny little bits.
04:53 - That looks so much better, thanks Zoe.
04:55 - It's okay.
04:56 This is why it's great to bake in a team,
04:57 this is a great activity to do with your girlfriends
04:59 and stuff because no one has all the same qualities.
05:03 But I have.
05:04 - You're getting a bit deep now, Jon.
05:05 - No, I know, but.
05:06 - No human has all the same qualities.
05:08 - But I wouldn't have thought to do that.
05:10 - Tom would have just been like, what?
05:11 - Hang on, so, so you do the measure butter
05:14 and then cut it into smaller chunks.
05:16 - So I'm the measurer in the team.
05:18 - Well I'm the cutter.
05:19 - Chunker.
05:20 - Chunker.
05:21 - We need the zest of two lemons,
05:24 so why don't you get the zest thing away, Zoe.
05:25 - All right, I'll zest away.
05:26 - Wait, wait, wait, wait, wait, wait, wait.
05:30 - An eye drop.
05:31 (laughing)
05:32 - I've got an eye drop.
05:33 - Do you want an eye drop?
05:34 Tom, that's not right.
05:35 If you can, get hold of one of these
05:38 because they are amazing
05:40 and it means you don't have to try and guess
05:42 with another spoon.
05:43 - Like I was.
05:44 - One teaspoon of baking powder.
05:46 - Tom, it's not an ancient bone that you're digging up.
05:50 You look like an archeologist.
05:53 - I don't know how you did this, Zoe.
05:54 (laughing)
05:55 Well done.
05:57 Zoe is now going to just zest this lemon
06:00 because I can't do it.
06:01 (laughing)
06:03 - Tom, how do you normally make this then?
06:05 - I don't use one of those, I use the grater thing.
06:08 - Should we just use the cheese grate?
06:10 Or do you quite like the zester?
06:11 - I quite like you just doing it.
06:13 (laughing)
06:15 - I'll just do it.
06:15 - You two are just taking ages.
06:17 - It's not coming off, see?
06:19 - I think you should edit the whole other lemon out
06:20 because it's a bad lemon.
06:22 - Just have.
06:23 - Oh, I've got it, I've got it.
06:25 - Let's get started with the next step of the lemon trism.
06:29 So now you have all of your ingredients in your bowl.
06:31 It's time to whisk it all up together
06:33 and make a nice smooth batter.
06:35 So turn on the kitchen aid, Zoe.
06:37 (whirring)
06:39 I'm so excited.
06:44 So now you can either line your baking tin
06:47 with a little bit of butter just so that it doesn't stick
06:50 or you can also put baking sheet in there
06:53 if you have that alternatively.
06:55 I also think this is a non-stick pan,
06:56 but Tom's just being safe.
06:59 In fact, it is a non-stick pan.
07:00 (laughing)
07:01 - Can I look out the window?
07:02 (screaming)
07:04 - Oh my God!
07:05 Oh my God!
07:11 - Is the camera rolling?
07:12 - Yeah, it's just probably.
07:14 - I just dribbled a bit.
07:15 (laughing)
07:17 What did I look like when I looked at you?
07:20 Did I look in total horror?
07:21 - Yes.
07:22 (whirring)
07:24 - Now just pour all of your batter into your tin.
07:29 Ooh, it looks so good.
07:32 Now pop this in the oven at 180 degrees Celsius.
07:36 Right, so we have just popped that in the oven
07:38 for 35 to 45 minutes.
07:40 It depends on how deep the loaf is.
07:42 You can check by sticking a skewer in
07:44 to make sure no cake batter comes out on the skewer.
07:47 And that should be it.
07:49 - Yeah, plain and simple.
07:50 - Plain and simple gonna be there.
07:53 - That's pure and simple.
07:55 ♪ You go ♪
07:56 ♪ I'm gonna be there ♪
07:57 ♪ Whatever you do ♪
07:59 ♪ You know I'm gonna be there ♪
08:01 ♪ It's pure and simple ♪
08:03 ♪ I'll be there for you ♪
08:04 ♪ Pure and simple gonna be there ♪
08:08 - Oh yeah.
08:09 (laughing)
08:10 - Like the drizzle.
08:12 And that's when we can make the drizzle.
08:13 Okay, now whilst your loaf is in the oven,
08:15 you need to do your drizzle,
08:17 which is what you drizzle on top
08:19 and it kind of seeps into the loaf
08:20 and makes it all like, (imitates drizzling)
08:22 We're going to use icing sugar for this,
08:24 which is a different type of sugar.
08:26 110 grams of icing sugar.
08:28 Pop that into a mixing bowl.
08:30 And you just need the juice of the two lemons
08:32 that you got the zest from.
08:33 - This is my favorite bit.
08:35 - Okay, cut the lemon.
08:36 - You know what I think we should do
08:37 once we squeeze the lemon in?
08:38 I think me and Jim should have a
08:41 let's see who cannot make a face
08:42 whilst sucking the rest of the lemon out.
08:44 I love lemon juice.
08:47 - So much.
08:48 (laughing)
08:49 - So much.
08:50 Three, two, one, go.
08:53 (imitates slurping)
08:58 (laughing)
08:59 So now we just need to stir together
09:01 our lemon juice and the icing sugar.
09:03 - I thought you meant us together like this.
09:05 (laughing)
09:07 - And it should be really, really watery, guys.
09:09 It's not supposed to look like icing
09:10 because this is a drizzle
09:12 that we're going to put inside the loaf.
09:13 Okay, so our loaf is now out of the oven
09:15 and we have transferred it from the black tin we cooked in
09:18 into this lovely white china thing
09:20 because that's what we want to keep in.
09:23 Now you need to take a sharp knife or a skewer,
09:25 preferably we don't have one,
09:26 and you just need to poke holes right the way through it.
09:31 - And what is this term?
09:34 - This is, so we're going to pour our drizzle on
09:36 and it's going to go through the loaf.
09:40 - And soak it in.
09:41 - Ooh, it's going to be lovely.
09:43 - Lovely.
09:44 - It's going to be delightful.
09:46 - Drizzle that shizzle.
09:50 - I like to decorate it.
09:51 If I'm having friends over for afternoon tea or something,
09:54 I would put a few little raspberries around it,
09:56 maybe some fresh flowers.
09:58 So I'm going to do that now and show you what it looks like.
10:00 - Okay, so of course we need to try some on camera
10:02 so that you guys know that it's actually tasty.
10:04 - And also Tom has given it a flower crown.
10:06 - I think it looks cute.
10:07 - It does look cute, yeah.
10:09 I'm going to cut the end off.
10:10 - This is a tumbler cake.
10:11 - Oh my God, it's perfect.
10:13 It's gone so well, guys.
10:15 I'm just going to cut this piece like that.
10:19 Oh my God.
10:23 That is so good.
10:28 - It's like the best cake ever, isn't it?
10:31 And it was so easy to make.
10:35 I know it took us a while because we kept getting the giggles
10:36 but we were in the whole room.
10:39 - It's that good, guys.
10:44 We love it.
10:46 - So that is going to be it for this video, guys.
10:48 We really hope that you guys enjoyed it.
10:49 If you did, please give it a thumbs up
10:51 so that we know that you like this kind of video
10:53 and we might do it again.
10:55 - With some of your suggestions.
10:56 - Yeah, you guys can suggest what you'd like us to bake next.
11:00 If you do recreate this gorgeous lemon loaf at home,
11:03 seriously, it's so tasty, guys,
11:05 then what hashtags should I use?
11:06 - They should use #BakingWithTaniaAndZoe.
11:10 - Yes.
11:10 - And then we can go and see your creations.
11:12 - Yeah, and we can like on your Instagram,
11:13 like your photos.
11:14 We also filmed a video over on Zoe's channel
11:16 so make sure that you click on her right now.
11:18 We used the link down below to go and watch that
11:21 as we baked something else.
11:22 And also make sure you subscribe to her when you're there
11:24 because she's great.
11:25 - Thanks, guys.
11:26 - And we will see you next time.
11:28 - We're going to go eat all of this now, guys.
11:29 - All of it.
11:30 - Bye. - Bye.
11:31 (blender whirring)
11:36 - Wow!
11:37 (laughing)
11:38 - How long do we mix it?
11:40 - I can't reach it, it's too far away.
11:42 [MUSIC PLAYING]