(bright, happy and bouncy xylophone music) – Greetings my beautifullovelies, it's Emmy.
Welcome back to anotherepisode of Pantry Eats, where I'm gonna be cooking a recipe using ingredients in my pantry.
It seems appropriate now.
If you're watching this in the future, this video's being made duringthe turmoil that is COVID-19.
So presently, most ofus are hunkered down, remaining sociallydistanced from each other while this virus passes.
We are gonna get throughthis, and in the meanwhile, I need a birthday cake.
My husband's birthday's coming up, and I need a birthday cake that I can make from ingredients thatI have in my kitchen.
So today I'm gonna be makingmy Pantry Eats version of the 15 minute birthday cake, which was requested byboth Brandy and Nadeige.
Thank you both so much forbringing this to my attention.
So in a nutshell this recipecreates a layered cake out of sliced white bread, whipped cream, and a juice reduction.
So, this video I have tosay right off the bat, I suspect takes muchlonger than 15 minutes, especially if you want it to look as neat and tidy as theymake it in the video.
It uses some juice toflavor the cake itself, and then it has this kind ofreduction with cornstarch, like a jelly mixture you put on top, so you get this kind ofdecorative thing on top.
So just making that sauce initself would take some time.
And I think it would take abig chunk of your 15 minutes.
Not to mention if you whippedup whipped cream yourself, that's another five minutes.
At any rate I'm gonna be making my Pantry Eats version of this.
I don't have any whippedtopping in the freezer.
I don't have any whippedcream in the fridge.
But I do have(plastic rustles) a large bag of dried milk powder.
This was from when Imade mozzarella cheese out of dry milk powder, so I've got a lot of it left, so perfect.
So the recipe that I'm gonna be using for the whipped topping comes from a website called The Gourmandise.
And I will put a link inthe description to that in case you're interested.
Okay, let's go ahead and get started.
(plastic rustles) Oh, this stuff is dusty, good grief! A half a cup of dry milk powder.
(breathe rushing) (plastic rustles) Why am I saying dry milk powder? Isn't powder just assumed that it's dry, that's a bit redundant.
Why do they call it non-fat dry milk? Oh they call it dry milk, they don't call it dry milk powder, okay.
So I'm being redundant, thepackage is not.
(laughs) Do you think this is gonnabe enough for a cake? (bowl thuds) Let's double this recipe, one cup.
One cup cold water.
(water lightly sloshes) And, we're supposed to beatthis on high for five minutes.
Alrighty, here we go.
(bowl clinks) (motor whirs) Let's kick this up a notch.
(motor whirs) Oh my gosh.
(motor whirs) I'm immediately thinking, would this work in a blender? Seems like it would be a lotmore contained in a blender.
(motor whirs)All right.
So it's been about three minutes and things are definitely frothing up.
But at the same time I'm making a complete mess of my kitchen.
There's milk spattered everywhere.
And since I doubled thevolume of this recipe, I'm gonna use my stand mixer.
Yup, bringing out the big guns, because I don't want milk everywhere.
I have to beat this for anadditional seven more minutes, and this place is gonnalook like a disaster.
So, let's just you know, (metal clinks) save ourself some trouble, and use the big machine.
Some people have asked me about this, and like, “Wow, that's a big machine, “where did you get that?” I bought this years, andyears and years ago at Costco.
And it was a pretty big investment.
(metal clunks)It was $200, and I think $60 at the time, but this is somethingthat I plan on having for the rest of my life.
I have droplets of, okay.
(metal clinks) This motor, of course, is much more powerful than a hand mixer.
(metal clunks) Because the bowl is deeper, I'm hoping that it will bemore contained, as well.
So we're gonna continuemixing this on high for another two or three minutes.
All right here we go.
Let's try plugging in the machine.
(bowl clatters) Okay, the machine is plugged in.
Is there something that I'm missing here? (motor whirs) It's been about five minutes.
(metal squeaks) It's still very drippy though.
But we still have aboutseven minutes left.
So I'm gonna put a littlesplash of vanilla in there.
Here we go.
(motor whirs loudly) It's not supposed to make that sound.
(bowl clicks) There we go.
(motor whirs) Yes, we are getting whipped topping.
(metal clinks) Oh yes, we still have aboutthree more minutes left.
(motor whirs) Whip it, whip it, whip it, whip it.
Whip it, whip it, ha.
(metal clicks) Look at that, look at that! I think we actually got ourselves some whipped topping right there.
Now we're gonna sweeten this, I'm gonna add four tablespoonsof granulated sugar.
(motor whirs) So get this, as I'm pickingthings up in the kitchen, on the back of this bag, there's a recipe for creamy whipped topping right here! The recipe is almost identical, except it uses confectioner'ssugar, powdered sugar, which seems smart, 'causeit would blend better in the whipped topping.
And then it says threetablespoons of lemon juice.
So I'm gonna go ahead andadd some lemon juice to this, because it says to add it at the end.
And when I made my cremora tart, I'll put the link down belowin case you missed that video, there seemed to be a chemical reaction between the milk and the lemon juice that created this thickening.
So I'm getting pretty close here, but I want it to be even thicker, so.
Plus the lemon juice willadd a little bit of flavor.
So, I'm gonna add onegood lemon right here, I think should do it for us.
Lemons, of course, are acidic.
And we're adding it to this milk, which tends to curdle whenreacted with something acidic.
(metal clunks)So, let's do this.
(motor whirs) That's pretty amazing, I love that.
Look how thick it is.
So while that was whipping Itook some of my strawberry jam and I just watered it down with a little bit of hot water, just so it can be spreadable.
(glass clinks) So for the cake part, we'regonna use slices of white bread.
(plastic rustles)Now in the video they use (plastic crinkling) scissors to cut the crust off, like this.
(light upbeat music) Which is satisfying in its own right.
But I think, what isfaster is just to stack these layers of bread andcut it with a serrated knife.
And that way they'll all be the same size, so that's what I'm gonna do.
(easy going light bassand synthesizer music) So now we have all of our components.
I've got a plate here, and I'm going to use some waxpaper to keep things tidy.
(paper crinkles)All the way around (paper crinkles)the plate.
And then I'm gonna put one layer (paper crinkles)of bread.
So in the Yummy video they use four slices of bread per layer, but I don't have quiteenough bread for that.
So, we're gonna do half, PantryEats, right, Pantry Eats.
And then we're gonna use some of our jam, and spread that on to the bread.
And not only will thatgive this cake some flavor, but it will also add a (bowl thuds) colorful layer to it, as well.
(bowl thuds) We're gonna add a layer ofour beautiful whipped topping that we just made.
(paper crinkles) Oops, that's why we putwax paper down.
(laughs) (easy going music) All right, now we're gonnatake our offset spatula.
(easy going music) Okay, let's taste this.
I have to say it doesn'ttaste all that great.
It takes like milk powder.
It has the consistency of whipped cream, a little bit looser, thebubbles are tight, but it's not as solid as a whipped topping.
And the flavor is a little bit strange.
It has a very cooked kindof milk flavor to it.
But, Pantry Eats, right, Pantry Eats.
Okay, next we're gonna addanother layer of bread.
And of course use whatever you've got.
If you don't have jam, youcould certainly use juice.
If you don't like strawberry jam, use whatever jam or preserves, or jelly you've got in your pantry.
Another layer of whipped topping.
It is pretty incrediblehow this just whips up.
But after I've done my Dalgona coffee, and my magic whip coffee, I'mactually not as surprised.
So, another layer of cake.
(spoon clinks) (spoon clinks) Another layer of this.
If you have whipped cream I imagine this would taste better with whipped cream.
Okay, this is ship shaping upinto a nice little cake here.
(paper crinkles) Look at that! Now, we're just gonnacover this whole thing with the whipped creamy stuff.
(easy going music) So while this does have the look, and somewhat the consistencyof whipped cream, it's a little bit looser.
It's not quite as stiff.
There is no fat in this, right, this is non-fat milk powder.
So, it doesn't seem tohave the kind of stability as say just a regular whipped cream.
(plate clinks) And then I'm gonna take theremaining part of this jelly, (bowl clinks) and put it in a zippy bag.
(plastic pops) And see if I can get myselfa cute little drizzle on top of this.
(spoon clinks) So the last bit of mystrawberry jam in there.
And I'm gonna cut the corner, the tiniest, littlest hole.
And I'm gonna do little diagonal strips right away across here.
Just little diagonal lines.
(easy going music) I'm going to take a toothpick and drag it in the opposite direction, this way one direction.
And then dragging it in this direction.
And then in this direction.
And then this direction, (chuckles) it's kind of working.
Yeah! That's pretty satisfying.
(laughs) (light acoustic and piano music) Cool! (light acoustic and happy piano music) So now let's remove our wax paper.
(paper crinkles) (vinyl record scratches) Oh boy, that was not good.
That shifted everything, okay.
Make your wax paper pieces smaller than I made mine.
(paper crinkles) (upbeat happy piano music) So there you have it, myversion of the 15 minute cake Pantry Eats style.
Let's go ahead and givethis a taste.
(laughs) Oh I don't know how to cut this.
No, no it's too wobbly.
(knife clinks) No, that is not the slice that I wanted.
(upbeat jazzy piano music) All righty, Itadakimasu! (plate lightly thuds) Mm!(fork clinks) I didn't really like the flavorof the whipped cream alone.
It had a bit of a vanilla-y flavor, but the predominant flavoris the dry milk powder.
It has a very cooked milk flavor that I don't associate with whipped cream.
It's really missingthat kind of deep, rich, almost buttery flavor of whipped cream, but the texture is nice.
It's fluffy, and it kind ofmagically whips together.
It's white, it lookscelebratory, so I think it works.
But I think what reallyworks to make this taste and feel more like a cake isactually the strawberry jam.
It adds a ton of flavor, adds some sweetness.
It makes it taste like a cake.
The bread, of course justabsorbs the whipped topping, and the flavor of the jam.
So this does not tastelike a birthday cake.
This is a cake in a pinch.
The bread has the texture of bread.
It's a little bit squishy, because it's absorbed some of that whipped topping, it's got that jelly in there.
But, all the flavors combined it does taste cake-likeand reminiscent of a cake.
But I think the point of this recipe is to go through theprocess of making a cake for someone that you love, to mark yet another year on this planet.
A day to celebrate indeed.
And it's less about the cake, and more just about the process, and the celebration of life.
So, there you have (laughs) it, a Pantry Eats versionof the one minute cake.
I am highly skeptical thateven the original recipe comes together in 15 minutes, but I do like the novelty of using things that you have around.
Namely, white bread, tomake something celebratory for someone that you care about.
Alrighty, I hope you guys enjoy that one, I hope you guys learned something, and I really do hopethat you are all right.
Know that I am thinking of you, and that we're gonna get throughthis really difficult time.
We're gonna be okay.
Thanks again for watching.
And please share thisvideo with your friends.
Follow me on social media.
I've been posting more, because I've been feelingthis need to reach out, and to connect with you guys.
And yeah, know that I'mthinking of you again.
Yeah, don't forget to likethis video, subscribe, and I shall see you in the next one.
Toodaloo! Take care! Byeee!!! (gentle violin and cello music) (easy going, light beats music) I didn't have to make that full batch, a half a cup would have been fine! (easy going, light beats music).