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CreativityTranscript
00:00 Hey everyone, it's Elise and welcome back to My Cupcake Addiction.
00:14 On today's episode, I'm super excited to be showing you guys how to make a rainbow zebra
00:18 surprise inside cake.
00:19 On the outside, black and white zebra.
00:21 On the inside, it is a rainbow of color.
00:24 The things you're going to need.
00:25 Today, I'm going to go with a packet mix and I'll often use the packet mix when I know
00:28 that I'm going to add a lot of color, so lots of my rainbow cakes, just because you have
00:32 to mix them so much.
00:33 And if you're using a homemade recipe, all that mixing can sometimes knock the air out
00:37 of them.
00:38 To make up my cakes today, I just need eggs, butter and milk so of course I've got those.
00:41 I've got some bowls so we're going to be doing a lot of coloring today so we've got a lot
00:45 of little bowls.
00:46 I've got a bunch of colors so I'm using red, orange, yellow, green, blue and pink.
00:51 And I've also got black to make our zebra stripes.
00:54 I've got some spoons, some cornflour, a batch of our perfectly pipeable buttercream frosting.
00:59 I will leave a link to that one down below.
01:01 For my tools and utensils, I've got a ruler, I've got an offset spatula, a rolling pin,
01:05 I've got a pizza cutter and I've got a bit of black fondant.
01:08 And I've got 2 springform trays.
01:10 So you can make this any size and any shape you like.
01:13 I'm just going with one that I've got 2 trays the same size of because it means I can cook
01:16 both cakes together.
01:18 I've got those lined and also really really well greased.
01:21 And I'm going to be beating today in my electric mixer.
01:23 Alright, now I'm just going to make up my packet mix as per the manufacturer's instructions.
01:28 And that's literally as easy as chucking the ingredients in and getting it mixing.
01:31 And I'm making both batches of mine at the same time because I've got both of those trays
01:36 ready to go.
01:37 If you've only got one tray, make this one batch at a time because you don't want to
01:40 color all that batter and have it sitting for a long time while you wait for that first
01:43 cake to bake.
01:44 Alright, so my mix is all done.
01:50 Now we want to divide that batter up between all of our bowls.
01:53 You want to put like half of the batter into your black mix because every second stripe
01:57 is going to be black.
01:59 And then I'm going to evenly divide between the other bowls, almost evenly.
02:02 So for my colors that are going to be on the outside which for me is going to be red, orange
02:06 and yellow, I want more in those bowls and a bit less batter for the inside colors.
02:10 So now you want to add in your color.
02:12 I love the paste colors for this because they're really nice and bright.
02:15 And don't be shy on your color here.
02:17 The more color, the better when it comes to your rainbow cakes.
02:21 Alright, now mix all of your colors through and they should be really nice and vibrant.
02:40 Now here's the fun part.
02:41 Here's where you get to make your rainbow zebra cake really come alive.
02:44 So you want to start off with a nice big spoonful of the black straight in the middle of the
02:49 pan and try and keep this as close to the middle of the pan as you can.
02:53 Try to keep them as round as you can.
02:55 Now you want to divide these bowls pretty much evenly because we need to make 2 cakes
02:59 that are roughly the same.
03:01 So I'm going to take half of my red and place it in the middle of that black circle.
03:05 So as you place this cake batter in the middle, it should actually push the black circle out
03:10 a little bit.
03:11 Once your first color is in, then you can put in another tablespoon of the black.
03:15 Each color that we put on top is going to continue to push that black circle out.
03:18 So eventually this red is going to be kind of right up around the outside of our outside
03:21 edges.
03:23 Then in goes our orange.
03:25 Once again, dividing that batter in half, straight down on top of the black.
03:29 And I'm just really using my spoon.
03:30 I'm certainly not going all the way to the bottom of the pan.
03:33 I'm just sort of dabbing that orange down because as I'm dabbing it down, it's forcing
03:37 out those other colors.
03:39 Another spoonful of black.
03:42 And then on to yellow.
03:47 Now don't be afraid here.
03:48 Take your pans and give them a couple of good taps on the bench to help distribute that
03:51 mix.
03:52 Perfect.
03:53 And then we'll keep going with our black.
04:00 Our final color for me in the middle is going to be pink followed by one last blob of black.
04:11 Now don't be afraid to really give these a couple of good hard bangs down.
04:14 You sort of want to bring that black that's in the middle roughly in line with the red
04:18 that's all the way around those outside edges so that your cake rises relatively evenly.
04:23 Take a piece of baking paper and you want to cut it relatively to size.
04:26 It doesn't have to be the exact same size but it's got to be able to fit inside that
04:28 pan.
04:29 Perfect.
04:30 Now I'm going to push that down and as I push it down, I'm just going to use it to
04:33 gently even out that cake batter so it's all a little bit more sort of even in the bottom
04:38 of that pan, sort of pushing these inner colors out a little bit so that we're forcing the
04:43 batter out to the sides of the tray.
04:45 We're going to trim these cakes down so it's not a big deal if they're not exactly even
04:48 but you don't want to be trimming away too much of that rainbow zebra pattern and you
04:51 want it to rise as evenly as possible.
04:53 Alright, so those are now looking really really nice and flat on top.
04:56 We're going to pop those off into a moderate oven for about 40 minutes and you'll know
05:00 they're done when you poke a skewer in the middle and it pops out clean or when you touch
05:03 the top of the cake.
05:04 Be careful, it's going to be hot and it springs back in the middle.
05:10 Once they're finished baking, I always like to let my cakes completely cool in the tins
05:13 that I've baked them in.
05:14 Okay, so you want to carve your cakes.
05:16 Now we're just going to take off just the very tops.
05:18 You want to sort of level them off but you don't want to take too much height off those
05:21 layers.
05:22 And I'm just going to, by eye, slice across and just get rid of that top layer to reveal
05:26 those beautiful vibrant colors underneath.
05:29 I'm just going to trim away until I'm happy that I've got a relatively kind of a flat
05:34 and level surface.
05:35 When I'm happy that I've got around the same height of my cakes, I'm going to take a little
05:38 bit of buttercream frosting and I'm just using a cake plate today.
05:41 I've got it on a little turntable with a bit of cloth under it so it won't slip around.
05:45 So now I'm just going to put a thin layer of buttercream frosting in between my 2 cake
05:49 layers and try and bring your frosting all the way out to the outside edges.
05:53 Perfect, on goes my next layer of cake.
05:58 Now I'm going to just trim around the outside edges a little bit just to get any kind of
06:02 brownish edges away.
06:04 So while everything's still pretty messy, I'm going to give a really thin crumb coat
06:08 all the way around the outside.
06:09 And I am being really careful not to get crumbs back into my frosting.
06:12 So you'll see I still am making a decent effort just to try and neaten it up.
06:18 And it's kind of your opportunity to fill in any gaps, even your cake off if you need
06:22 to.
06:23 But I try and keep my edges relatively sharp.
06:25 We'll pop that one in the freezer and then I'm going to show you how to make some zebra
06:28 stripes.
06:30 Now while your cake's freezing, it only needs about 15 minutes in there, it's the perfect
06:34 time to roll out all of your stripes.
06:36 Sprinkle in a little bit of cornflour and then I'm going to roll out that black fondant
06:39 as thin as I can possibly get it.
06:42 Keep your fondant moving as much as possible.
06:44 Give it one roll and then shift it around a bit.
06:48 I've gone about the thickness of a credit card, maybe a credit card and a half.
06:52 Now I'm going to use the pizza cutter here.
06:54 Going to just trim up the side edge so I've got no ratty edges.
06:57 And you're literally just going to make some little haphazard stripes.
07:01 And you want to make plenty that have got those little kind of flat edges because the
07:04 flat edge ones are going to be fabulous for going where the cake starts and finishes and
07:08 along those edges.
07:10 But running through the middle, you kind of want some that are pointed on both sides.
07:14 And when you're done, you just want to cover them up with another piece of baking paper.
07:18 That is just going to protect them a little bit from the air so they're not starting to
07:21 crack when you stick them onto your cake.
07:23 Coming back from the freezer, your cake shouldn't be frozen but that buttercream should definitely
07:26 be a little bit firm.
07:28 So now I know that all my crumbs are trapped, I'm going to put on kind of copious amounts
07:32 of this buttercream frosting.
07:34 Because I haven't completely frozen that buttercream frosting on the cake, this top coat of frosting
07:38 is not going to set super super fast.
07:43 Perfect.
07:45 Now that I'm happy I've got enough frosting on the cake, I'm going to start scraping it
07:51 back a little bit.
07:52 So with my offset spatula, on a slight angle, I'm just scraping back the tops.
07:56 And you'll see that I'm scraping them into the center of the cake.
07:59 That's going to help them kind of draw a nice neat corner or a nice neat edge.
08:03 But it's also going to help me level out the cake and spread the frosting around where
08:06 it needs to go.
08:07 The ruler.
08:08 I always have a ruler ready for cake decorating.
08:10 And this is my specific cake ruler.
08:12 But I use this to get a really nice flat edge.
08:15 So I'm just going to bring it around the outside, scraping a little bit off and getting a beautiful
08:19 flat edge.
08:20 But be careful not to scrape too far here because you don't want to go and expose that
08:23 crumb coat that we've just covered up.
08:28 After one last go around the side, with a very clean palette knife or offset spatula,
08:33 I'm going to do a very final drag of those little outside edges.
08:37 And I'm really not applying any pressure at all.
08:39 I'm just really carefully just dragging.
08:43 Alright, before that starts to set, we're going to start getting our stripes on.
08:46 I like to start with some that kind of go over the middle of the cake.
08:49 So some of my larger, longer, whole stripes with the 2 pointy ends.
08:54 Gentle pressure because we're working with buttercream here.
08:57 And as many or as few stripes as you like.
09:00 One thing you might notice is as I place my stripes, I'm putting all of my little flat
09:04 edges down towards the bottom of the cake board so they're kind of like starting at
09:08 the cake board.
09:09 I don't mind if they go off on sort of angles but I'm trying to run them roughly the same
09:13 way across the top of the cake.
09:18 So that's it.
09:19 That's your gorgeous and rather unassuming surprise inside zebra cake.
09:23 On the outside, black and white zebra.
09:26 On the inside, an absolute rainbow of crazy colors.
09:29 I hope you guys have enjoyed today's video.
09:31 If you like what you see, make sure you subscribe to My Cupcake Addiction.
09:34 I upload 2 new videos every week.
09:36 As always guys, thanks very much for watching.
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