Category
🦄
CreativityTranscript
00:00 Hey everybody, welcome back to Woodland Bakery. Yes, you've seen that wonderful cake before.
00:07 And me, Woodland Bakery Gretchen Price, thanks for tuning in. Best recipes on the internet.
00:13 I showed you how to make the German Chocolate Filling and Icing Recipe, so go check out
00:17 that video. Get your recipes on woodlandbakeryblog.com. And now we're going to do what I call "Building
00:23 on Recipes." Guys, if you've been sticking with me from the beginning, in just four short
00:28 weeks, we've got a lot of base recipes covered. We've got chocolate cake, I just showed you
00:34 how to make the German Chocolate Filling/Icing, we've already done chocolate buttercream,
00:39 and we've already done ganache. Those are four recipes that you guys are going to need
00:43 to finish this cake as I show you right here. That's what I mean when I say we're building
00:48 on recipes. So building on recipes means, you know, it is quite a lot of work, but trust
00:54 me, it's worth it when you go ahead and get a cake that looks like that. So, yeah, gather
01:00 all your recipes. What we're going to need is my chocolate cake like I have here. I've
01:05 made the German Chocolate right here, that's the filling and the icing. We've already done
01:11 chocolate buttercream a while back, so I will link to all of these videos, guys, here in
01:16 the video, but you've got to be sure to go to woodlandbakeryblog.com to get your recipe
01:22 ingredients list. It is wise to go ahead and prepare all of these recipes, even days ahead
01:27 of time would be a good idea because then that way, like right now, we're going to go
01:31 ahead and build this cake in it's literally five minutes. All right, so I'm going to show
01:35 you how I do that. I like to, my recipe for chocolate cake is going to make two thick
01:42 chocolate layers. Now a lot of times when you guys see me build cakes here at Woodland
01:48 Bakery, I'll then take each one of those thick layers and slice them in half. I'm not going
01:54 to do that here for this German Chocolate Cake because classically, if you're familiar
02:00 with the German Chocolate Cake, it really is thick layers of cake. It's about two thick
02:06 layers of cake and then the filling and then, you know, actually the way they do it, or
02:14 the classical way I should say to do this cake is to even have it stay open sided like
02:20 this with just the filling showing and then some more icing filling on top. As you see,
02:26 I've decorated mine a little bit differently to, you know, that's how I sell it in the
02:30 bakery. I like the covered sides with the addition of the chocolate buttercream and
02:35 the ganache. I think it really does make a nice addition. But feel free to decorate however
02:40 you want, but I'm going to show you how I do it. Whenever I do a soft filling when I'm
02:44 building a cake, I like to have a good strong foundation with a ring of buttercream to hold
02:51 that filling in. Alright, so you're going to go ahead and do that with, I believe that's
02:57 an 824 star tip, don't quote me on that. I buy tips from so many different companies
03:02 and they all have different numbers. I don't know why they do that. But anyway, there's
03:07 my German chocolate filling and I'm going to put my other layer right on top of that.
03:14 Now what I like to do, especially when I have a soft filling like this, I'll like to pop
03:21 it in the fridge or freezer at this point for even like, you know, just about 10 minutes,
03:26 just to kind of get it all solidified so that now when I'm icing the rest of the icing,
03:30 it's not slipping and sliding around. But I think if I go pretty careful here, I won't
03:35 have slippage. So I am going to ice it a little bit differently than you guys are familiar
03:41 with how I do. I'm going to start with the sides this time, whereas normally I start
03:46 with the top and I just let it fall over to the sides. But because this filling is soft
03:53 and I have maybe some tendency to have these layers slide from one another, I did the sides
04:00 first.
04:00 This reminds me of the Oreo.
04:03 The Oreo cookies and cream cake, yeah.
04:05 So made similar?
04:07 Similar ingredients, whereas we used the chocolate cake, we used chocolate mousse, we used chocolate
04:14 whipped cream.
04:14 I mean it's kind of thick though, is what I'm saying.
04:18 Yeah, oh yeah, right.
04:19 Yeah.
04:20 Right. The way the layers were.
04:21 Yes, that's what I meant. I'm sorry. I didn't clarify that for you.
04:25 So there is my cake that's been built. Now I went ahead and I combed the sides with my
04:32 decorator's comb, because that's what we do here in the bakery to make it a little bit
04:39 fancy. And don't forget guys, all of these tools are available for you now on woodlandbakeryblog.com.
04:46 It's all of my Woodland Bakery cake kits. It's all you'll need, honestly. If you got
04:52 both of them, you really wouldn't need to buy much more in the way of tools ever again,
04:58 really. I'm telling you the truth. Everything that I sell in those kits are the same things
05:03 that I use every day here at the bakery. So it really is a good investment. My pastry
05:08 bags are the sturdiest. They really are. These are made in Germany, appropriate German chocolate
05:14 cake pastry bags made in Germany. They're the Aero Thermo bags, the best bags out there.
05:19 And you had a tip that you do for the insiders?
05:23 I do, yeah. So if you're a Woody insider, be sure to sign up for that email subscription
05:28 list on woodlandbakeryblog.com and you'll get some special secret tips directly from
05:33 me. And one of them recently was about a pastry bag.
05:37 All right, so I've transferred it to the board that I'm going to serve my cake. And what
05:44 I'm going to do now, I have some, remember I mentioned to you that we need some ganache
05:50 to finish this recipe. Not this recipe, this cake. All right, I've got my ganache melted
05:57 down in the microwave and my disposable bag, which you'll also get with the extra large
06:04 kit guys. I'll give you a couple of disposable bags too to play around with. So you only
06:09 need a little bit of that ganache. Never have too much chocolate.
06:16 All right.
06:17 Tip, not too big because you don't want it spilling all over the place. You want to have
06:22 a little bit of control there. So what I did was just right along the border, just kind
06:28 of want to do this because that's what's going to give you the effect of that little drizzly,
06:33 you know, I don't want to cover this cake with ganache like I do in some, like my chocolate
06:38 mousse cake, for example, I'll cover the whole thing. But when I just want this little dripping
06:42 effect, I'm just going to do it a little bit down the sides like that.
06:47 And why are you using a disposable bag? Is there like a reason?
06:51 I just think that it's...
06:53 Is it better for chocolate?
06:54 Well, if you notice how I was able to cut the tip here, that's a good question. A disposable
07:02 bag has no hole in the end until after you've cut it. So when I'm filling liquid chocolate,
07:08 if I was filling that bag, it would all be pouring out the bottom, right? I mean, you
07:12 could use like a clothespin or a little binder clip to do it if you didn't want to use your
07:17 disposable, but I think sometimes it just makes easier work for certain applications
07:21 in the bakery to use a disposable bag. So yeah, good question. It's not necessary. You
07:27 can use a regular pastry bag and just clip the bottom so that when you're pouring in
07:31 your ganache, it's not all falling out the bottom.
07:34 Excellent question, cameraman. You've got great questions. People are commenting that
07:38 you really do.
07:40 That's just because I don't know what the hell you're doing and I'm trying to figure
07:43 it out.
07:43 You know what? I'm getting ahead of myself. Before I pour the filling in, I want to then
07:47 go ahead with my chocolate buttercream in my pastry bag and just do a bit of a border
07:54 here to make it decorative. All right? And that's going to be sort of like now the ring
08:00 that holds the rest of the filling in. All right? So there you have it.
08:07 Now again, guys, this is how I do it. It doesn't mean you have to do it this way, but I like
08:14 to show you the way I do things. And as you notice on my finished one on the table there,
08:17 I've gone ahead and put some pecan halves to decorate the whole bottom rim of my cake.
08:24 But you don't even have to do that. It looks kind of cool just like this. So be sure you
08:27 go get your recipes, guys, on woodlandbakeryblog.com. Sign up for our email subscription list to
08:33 become an insider with me. And share with us on Facebook.
08:37 [BLANK_AUDIO]