Sarah Chisholm from Wild Rye Baking Co. is here to show us some baking tips and tricks. Watch how easy it is to make this cooling summer masterpiece fit for every summer occasion. Learn more at https://wildryebaking.com
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LifestyleTranscript
00:00 Well, I always knew that it was one of the best products around and that is Wild Ride Baking
00:07 Company and Sarah Chisholm is here with us because you have been named one of the best products in
00:13 the best of Phoenix, right? Yeah, we're number one. Okay, it's hot out. Yeah. Last thing some
00:18 people want to do is get in there and cook a lot in the kitchen. So we're gonna be having some fun
00:22 here. Yeah. By making an easy layered cake, right? Yeah, I mean, I think especially when it's so hot,
00:28 like ditch the buttercream and let's make an ice cream cake. I love it. Like, let's have some fun
00:33 and make ice cream cake. Okay, what do we, let's start. Let's get going. So I went for like classic
00:38 vanilla for this, but know that you could use any of our cake mixes. If you're a chocolate person,
00:42 use the chocolate cake, but we're gonna do a summer berry ice cream cake. Okay. So what I did,
00:48 if you, can you hand me that? I can hand you this right here. This is a, this is one that's a round
00:52 cake and this pan is very important to use when you do that. So you're right, it's a spring form
00:56 pan. It's going to make the assembly and like taking everything out a lot easier. So I've lined
01:01 this pan with plastic wrap. So after I baked it, I took the cake out and just let it, you know,
01:06 chill. And now we're ready to assemble our ice cream cake. How long do you let it chill for?
01:10 So I let this chill for a couple hours, but you want to make sure it's not warm to your touch.
01:14 Like it's room temperature, especially if you're gonna put cool ice cream in it. Okay. And now,
01:18 and then we got that done. And this is the hardest part that I don't know how to do. And that's
01:21 cutting it in half. Cutting it in half. Okay. So it's really not that hard. Um, but the trick is
01:26 to keep your knife, um, parallel to the counter. So it gets crooked when your knife gets crooked.
01:32 Exactly. Right? So if you have your knife parallel to the counter and you just keep it that way and
01:39 start rotating. I got one of those rotating things. You could use a turntable. You can use like a
01:45 totally standard, like whatever. And that's it. And so, and that's the way it goes. And then you're
01:49 just going to cut all the way through. Uh huh. And then it's going to be really delicious. And
01:54 we're gonna eat it. There it is. That's it. So now we cut through. Okay. And so what I get kind
01:58 of frustrated is that, well, no, let's keep continuing on as we take that part. And where
02:03 are we going to put that part? It's going to go into the bottom of the pan. Oh, see, I never thought
02:07 about this, of actually doing it that way. I usually do it here on the, which you can, but
02:11 especially for ice cream cakes, we need it to like settle up. It's going to go in the freezer
02:15 overnight. So like use the pan. It's your tool. All right. And so my other problem is too, is that
02:19 sometimes my cake looks a little offside, but you said you're going to show me how to fix that.
02:23 Cause it's not what I thought it was. I thought it was cutting it across. I would, I go cutting
02:27 and all of a sudden I have all these pieces over here and I would have no cake. I mean,
02:30 those are great snacks, right? But that's not really what we're going to do here. All right.
02:34 Here we go. So I like to do an assortment, especially when you're like slicing this cake.
02:39 Okay. You get to see all of the really beautiful things. All right. Will you take the top off?
02:43 Yes. I'll do that one. This one right here. So I chose vanilla, strawberry and raspberry sorbet.
02:49 Get what you're into. You know what I mean? And you can see that these are a little melted,
02:53 but I like that. It's going to make it easier to handle and easier to spread out.
02:58 So we're putting them there. We're spreading. We put them all in there. Is that what we do?
03:01 Yeah. But do you see how I'm kind of doing like, um, like a patchwork. So it's like
03:06 strawberry and then vanilla and then the sorbet will go in. So when you slice this cake,
03:12 you got all the different. It's going to look really cool. And so the object is to pretty
03:16 much let it melt a little bit. You don't want hard ice cream. Yeah. These have been out for
03:19 about 10 minutes or, you know, in this Arizona heat, it probably goes a lot faster. 30 seconds
03:24 outside as you're doing that. Right. But we're just assembling it. One of my favorite things
03:29 to do is just take the top of that. Okay. Let you do that. Grab it. And I'm going to,
03:35 you can just leave it, but I'm going to flip it. Okay. And I'm going to use the pressure of the
03:41 cake to, to set everything in. Okay. All right. So now how long do we let that set? What goes on
03:47 there? At least a couple of hours, like two to three hours. But I have one that I made yesterday
03:52 and through magic of TV, we bring it out. Do I still need this stuff or no? We're done. We're
03:57 done with that. All right. So let's put this down here. Okay, great. Let's get to our next thing.
04:01 Okay. So this is what's so nice about a springform pan. It takes everything out quite easily.
04:07 All right. They're giving us a minute. You don't understand. This is Sarah.
04:11 So it's nice and frozen. So it's easy to pick up. All right. I'm going to take all that plastic wrap
04:16 I used off so we can just have a beautiful display. Oh, I'm making this this weekend.
04:21 Right. I got to make this. This is awesome. Okay. Then we'll get this some whipped cream on top.
04:26 All right. And this is whipped cream. Yeah. Go to town. Just go crazy. Just put it on. How much
04:29 do we put on there? I mean, I know you, you like a lot. I do just throw it on that or do I want to,
04:34 what am I going to do? No, I love it. Okay. All right. I'm going to come in with a spatula.
04:39 So as you're spooning, I got to mention to people that you do have to follow her on social media
04:45 because she gives all these great tips in this amazing, just like calm and cool voice.
04:51 And she's not yelling at you or anything like that, which is so important. So yeah, I mean,
04:56 I share all of like my, my experience and like my favorite tips online and also on our Instagram.
05:03 And is that it? That's all we had to do right there. Yeah. Are we going to get to eat? Oh my
05:06 gosh. I thought, I thought there was a lot more. Wait, wait, we forgot the sprinkles. Didn't we
05:09 forget about the sprinkles? Do the sprinkles. You don't understand. Like she has these
05:13 own sprinkles there. And so let me just, right. We got to sprinkle it up. Oh, Brad, it looks better.
05:21 You're so right. We needed the sprinkles. See now look how colorful that is. And look how,
05:25 listen, I'm driving her crazy right now. Cause they're going everywhere. You have to understand
05:28 she keeps a nice clean kitchen. All right. We're wrapping it up here. I can't wait. I'm going to
05:31 taste this. As I'm tasting this, where can they find about of course, wild rye and all the different
05:36 things that you have going on. So go to wildryebaking.com and you can find us on Instagram
05:40 at wild rye baking. Oh my goodness. Again. Awesome. Love it. Love it. And perfect for summer, right?
05:48 Oh my goodness. So delicious. Okay. Oh yeah. You gotta get yourself some. I'll help you out.
05:53 Thanks Brad.
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