Attempting CAKE Trends- BUTTERCREAM Origami Cake!
TLDRIn this video, the host shares their passion for origami cakes, known for their modern, bold, and edgy designs. They challenge the traditional use of white chocolate ganache by creating an origami cake with buttercream, which allows for more flavor customization. The host has made a creamy buttercream that stiffens in the fridge and dyed it yellow to match the flowers on the cake. They also experimented with freeze-dried blueberry fruit powder for a unique purple color and flavor. The video demonstrates the process of making the cake, including the folding technique, and the use of a paper mold to achieve the desired shape. Despite some challenges, the final cake is praised for its height, modern elegance, and the successful combination of chocolate and blueberry flavors. The host also promotes their new cake decorating course, offering to teach viewers how to make beautiful and delicious cakes.
Takeaways
- π The presenter loves origami cakes for their modern, bold, and edgy appearance with a unique texture.
- π« Traditional origami cakes are made with white chocolate ganache, which can be expensive and not to everyone's taste.
- π The challenge is to create an origami cake using buttercream instead of ganache for a different flavor experience.
- π§ The buttercream used is creamy, stiffens in the fridge, and is dyed yellow to match the flowers and given a blueberry flavor using freeze-dried fruit powder.
- π The cake's design features a dark purple and yellow color scheme, aiming for a moody look on the outside with a bright interior.
- π The presenter prefers tall cakes now for their modern and elegant look, having overcome fears of making short and unstable cakes.
- π Attention to detail is paid to the cake's surface, ensuring it's smooth before adding decorations.
- π The process was spread over two days due to filming and baking additional layers for height.
- π The origami effect is achieved by cutting paper patterns and folding them to fit the cake's height, then using them as a guide to apply the buttercream.
- π° The final cake is a combination of chocolate and blueberry flavors, with the buttercream providing a creamy and silky texture.
- π©βπ³ The presenter offers a course for learning cake decorating techniques, which includes recipes, tools, and step-by-step instructions for creating beautiful cakes.
Q & A
What is the main appeal of origami cakes according to the speaker?
-The speaker finds origami cakes appealing because they are modern, bold, edgy, and have a unique texture.
What is the challenge the speaker set for themselves in this video?
-The speaker challenged themselves to create an origami cake using buttercream instead of the traditional white chocolate ganache.
What color did the speaker dye the buttercream for the cake?
-The speaker dyed the buttercream yellow to match the flowers and used blueberry freeze-dried fruit powder for a purpley-blue color.
Why did the speaker previously avoid making tall cakes?
-The speaker avoided tall cakes because they were terrified of them, didn't have the right recipes, and didn't know how to structure them properly.
What is the significance of the buttercream recipe used in this video?
-The buttercream recipe is significant because it is creamy, stiffens up in the fridge, and is not too sweet, allowing for a good flavor balance and the ability to mimic ganache in texture.
How does the speaker describe the process of folding the origami cake?
-The process involves cutting paper to the height of the cake plus a quarter inch, marking lines spaced about an inch apart, connecting these lines diagonally, and carefully folding the paper to create a pattern that can be applied to the cake.
What does the speaker suggest using for a better mold next time?
-The speaker suggests considering using butcher's paper or developing their own mold using clear plastic, similar to the material used for packaging.
Why does the speaker prefer buttercream for this cake over ganache?
-The speaker prefers buttercream because it allows for more flavor customization and is easier to work with, providing a silky and creamy texture.
What is the name of the new course the speaker is promoting?
-The new course the speaker is promoting is called 'From Basic to Buttercream Queen'.
How does the speaker describe their journey in learning cake decorating?
-The speaker describes their journey as one filled with struggle, making many mistakes such as brown edges, no structure, sloppy piping, and poor buttercream texture, but eventually mastering the skills and techniques through years of trial and error.
What is the speaker's final verdict on the taste of the origami cake made with buttercream?
-The speaker is very pleased with the taste, mentioning that the chocolate cake is amazing and the subtle blueberry flavor is fresh, working really well with the chocolate.
Outlines
π Exploring Origami Cake in Buttercream
The speaker expresses their fondness for origami cakes but notes the challenges of using white chocolate ganache. They introduce a new idea of creating an origami cake using buttercream instead and discuss the preparation, including dyeing the buttercream and choosing flavors. The speaker reflects on their preference for tall cakes over short ones and the evolution of their cake decorating skills.
π Folding Paper for Origami Cake Design
The speaker and Kevin demonstrate the process of folding paper for the origami cake design. They discuss the method of marking and connecting lines on the paper, using a ruler, and folding it accordion-style. The conversation includes light-hearted banter and references to their surroundings, such as their pets.
π° Decorating the Cake with Buttercream
The speaker shares their approach to decorating the cake with buttercream, emphasizing the importance of using the right consistency. They discuss filling grooves with icing, trimming excess paper, and wrapping the cake with precision. The process involves some challenges and humorous moments, such as getting icing on their arm.
π¨ Reflecting on Cake Decorating Journey
The speaker reflects on their journey in cake decorating, acknowledging past struggles and mistakes. They highlight the evolution of their skills and the development of a comprehensive cake decorating course. The paragraph ends with a promotional message for the course and a return to discussing the cake's progress.
Mindmap
Keywords
π‘Origami Cake
π‘Buttercream
π‘Silicone Mold
π‘Ganache
π‘Texture
π‘Freezing
π‘Cake Structure
π‘Decorating Techniques
π‘Flavor Customization
π‘Cake Course
π‘Icing Artistry
Highlights
The baker loves origami cakes for their modern, bold, and edgy appearance with a unique texture.
Traditional origami cakes are made with white chocolate ganache, which can be expensive and difficult to work with.
The challenge is to create an origami cake using buttercream instead of ganache.
A creamy, stiff buttercream is prepared and dyed yellow to match the flowers.
The use of blueberry freeze-dried fruit powder adds a unique flavor to the buttercream.
The baker emphasizes the importance of flavor in cakes, a departure from the usual ganache-only origami cakes.
Crumb coating the cake with the same color to maintain a consistent appearance.
The cake has a 'moody' theme with bright and cheery colors on the outside and a dark soul on the inside.
The baker has overcome a fear of tall cakes and now prefers them for their modern and elegant look.
The process of making tall cakes involves careful structure to prevent them from falling over.
Smoothness of the cake's surface is achieved with careful technique and attention to detail.
The origami pattern is created by cutting paper to the cake's height and folding it into a decorative pattern.
The baker discusses the use of butcher's paper and the possibility of developing a custom mold for origami cakes.
A special buttercream recipe is used that hardens in the fridge, allowing for a design only possible with buttercream.
The baker shares a personal anecdote about struggling with cake decorating and the evolution of their skills.
A new course is announced for learning cake decorating skills, from basic to advanced levels.
The final cake is admired for its height, colors, and the successful use of buttercream instead of ganache.
The baker is excited about the customizable flavors made possible with buttercream, such as the blueberry and chocolate combination.
The cake is praised for its taste, with the chocolate cake complemented by the subtle freshness of blueberry.