• last year
Transcript
00:00 Hey Canada, it's me, Buddy Velastro, the Cake Boss. I'm going to show you how to make the
00:06 ultimate Canadian cake with my new Cake Boss products, only at Canadian Tire. So the first
00:12 thing we're going to do here is we're going to start, mix it from scratch. At the end
00:18 of the day, if you're baking at home with your family, I don't care if you make it from
00:22 scratch, you buy a mix, as long as you're baking and having fun, I'm a happy guy. When
00:27 you're making a cake batter from scratch, your cake batter temperature should always
00:31 be between 68 and 71 degrees. So I'm going to start with the sugar and the oil. I'm going
00:39 to put a little bit of vanilla, and then I start. I think it's a great tip to pre-measure
00:45 all your ingredients so you have everything ready, and kind of line them up in order of
00:50 how they're going to go in. So bada bing, bada boom, bada bing, bada boom. That's how
00:53 we do it Hoboken style, baby. So I'm going to add one of the two eggs, and the second
00:59 egg. So now that we've got that mixing, I'm going to add a little bit of our dry ingredients.
01:06 So I'm going to slow it down, because you don't want your mom to kill you in the kitchen
01:09 and get a mess in, but you're going to get this. So you're going to go nice and easy.
01:13 So we're going to add the dry ingredients, and I'm doing it nice and slow, a little bit
01:19 at a time, so that it all incorporates well. Whenever you're making a fresh cake batter
01:23 at home, it's important to stop it every once in a while, and scrape the bowl down. Because
01:29 you don't want to have any little bits of sugar from the bottom. And just use a nice
01:33 rubber spatula like that. Bada bing, bada boom. For cake batter, the dough consistency,
01:40 it's got to be nice and smooth. It's a little thinner than a pudding would be. This cake
01:45 batter is actually a little bit thinner than normal, but we have fresh coffee inside. So
01:51 whenever you're doing a fresh coffee, it's always going to be a little thinner. So we
01:57 take our batter off here. This is going to be the moistest chocolate cake you ever, ever
02:06 ate. Now that I'm sharing my chocolate cake recipe with you, we're like familiar. So let's
02:12 keep it between us and all of Canada. Don't tell anybody else. So now that we've got our
02:18 cake batter all set, now it's time to put our batter in our forms. These are the cake
02:22 forms that I designed. And I got to tell you, you see them, they're the real deal. This
02:28 baby's got some weight to it. It's like the professional use. What we did is it's got
02:33 a little quilted bottom here, so you get even air flow underneath. And it's got a beautiful
02:39 non-stick. Now, I did put a little bit of grease in here, because even if it's non-stick,
02:45 any cake batter, I always love to put a little bit of spray on it, just so you don't have
02:49 any problems, okay? So let's pour in our cake batter here. And you always fill a cake form
02:58 about halfway. You don't want to go too high, because at the end of the day, it's going
03:02 to overflow the cake form. And if you don't put enough in, then you're going to get a
03:08 chintzy looking layer. Come on, we don't make no cheap cakes in Canada, right? So whenever
03:14 I finish, I always tap it, just in case there's a little air pocket with the cake batter.
03:23 Now let's put this in the oven.
03:24 [music]
03:32 [BLANK_AUDIO]