Make A Cake Learn English Speaking Everyday

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cooking

sophie and anna are going to make cakes

on their own to celebrate their parents

25-year

wedding anniversary watch the video

about the conversation

between bakery teacher john and two

girls about making cakes

sister our parents 25-year wedding

anniversary is coming soon

do you have any bright ideas to

celebrate the anniversary anna

not yet i just think that we will buy

cake in the gift for them

what do you think i want

something surprising for them because

it’s their silver anniversary

i agree with you but i didn’t come up

with any ideas

anna an idea springs to mind make a cake

by ourselves

is that fine that’s good but we don’t

know how to make a cake

uh search google everything is on it

did you forget that last time you over

baked chiffon cake over time so it was

burned come on why do you always sound

like a broken record

i was a little bit careless at the time

i have another great option

do you want to hear it of course

we will take part in a baking class how

do you feel

why do you think of such bright ideas

like that i couldn’t agree more

when right now is that fine

it’s up to you i’m free so let’s go

right now

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hi welcome to mr john’s baking

class may i help you we need to join a

baking class this afternoon

where can i apply for the class

this way please

do you register for a long term course

or one day class

does your center have a 1-1 class

because we

intend to make a cake for my parents

wedding anniversary

certainly we have that here is the place

you can register

after completing the procedure you can

participate

right now thank you so much

you’re welcome

good afternoon to girls

so now i’ll introduce myself first my

name is

john beckham you can call me teacher

john during the class

hello teacher john i’m sophie

this is my younger sister anna hi

teacher

john it’s great to study making cake

with you

it’s my pleasure so let’s get started

with cupcakes

they are often called in special events

like a grand opening

party anniversary and so on

yes i really like it so excited to make

it

so now let’s guess which ingredients you

need

anna and sophie for sure

we must have flour eggs and vanilla or

chocolate which depends on the taste of

cupcakes

what about sophie’s idea well

actually i just know only three

ingredients above

that’s fine what kind of flour do we use

girls

do you know i don’t

neither do i we have to use self-raising

flour because you will see that your

cakes always rise perfectly

and more importantly that you get a

consistent rise

every time what ingredients else sophie

i don’t know both of you forgot

the most important things which are milk

and butter

oh exactly it completely slipped my mind

okay so now i’ll list all ingredients we

need to make this cake

first of all as you mentioned they are

eggs

self-raising flour and vanilla extract

we also need milk softened butter icing

sugar

and golden castor sugar

teacher john why don’t you use refined

sugar instead of icing one

simply icing sugar dissolves quickly in

cold water

sometimes people keep it on hand just to

add to juices

milkshakes and other cold beverages

so what is the quantity of all the

elements teacher john

i’ll tell you now 110 grams

softened butter 110 grams golden caster

sugar

2 large eggs a half teaspoon vanilla

extract

and 110 grams self-raising flour that’s

all for the crust

and these are ingredients for

buttercream

150 grams softened butter 300 grams

icing sugar

1 teaspoon vanilla extract 3 tablespoons

of milk

you can add food coloring if you want

but today i’m just

going to teach you the traditional

cupcake with buttercream on it

yes i saw those elements on my table and

we have to determine them

absolutely are you ready yes

we are ready to make cakes so let’s set

to work

teacher john do we have to heat the oven

first right that’s right at 180 degrees

celsius

and then you fill a 12 cupcake tray with

cases

i’m done teacher okay

next use an electric whisk be 110 gram

softened butter

and 110 grams golden caster sugar

together

until pale and fluffy

and then whisk in two large eggs one at

a time

scraping down the sides of the bowl

after each addition

softened butter teacher i forgot how to

take it out of the refrigerator

so did i is it possible to use cold

butter teacher john

no we cannot we must use softened butter

for this type of cake

why because such butter is capable of

holding air

and the creaming process is then butter

traps that air

while baking that trapped air expands

from the heat

and produces a fluffy baked good

wow i can gain one more new knowledge

about making cakes

teacher drawn does it have the

difference between room temperature

and softened butter actually no

it depends on your room’s degree they

can be interchangeable

but in the recipe we use softened butter

right

certainly

what do we do next teacher

after that add half a teaspoon vanilla

extract 110 grams self-raising flour

and a pinch of salt whisk until just

combined

then spoon the mixture into the cupcake

cases

teacher john at this stage can i replace

hot chocolate instead of vanilla

of course as i mentioned above vanilla

or chocolate depends on your taste

even if you want the strawberry taste

you can add it

oh thanks teacher

sophie you still want to keep the

vanilla taste

that’s right i prefer vanilla to

chocolate

okay it’s time to bake oh my gosh

i’m really excited about this step i

like seeing cupcakes hatching during the

baking process

yes most bakeries like this step

okay so bake for 15 minutes until golden

brown

and a skewer inserted into the middle of

each cake comes out clean

leave to cool completely on a wire rack

exactly 15 minutes teacher john

right if cupcakes are over baked they’ll

be burnt

therefore we should set an alarm

i got it while we’re waiting for baking

we are making buttercream firstly

whisk 150 grams softened butter until

super soft

then add 300 grams icing sugar 1

teaspoon vanilla extract

and a pinch of salt

the next step is whisking together until

smooth

then beat in three tablespoons of milk

sophie and anna we should start off

slowly to avoid the icing sugar cloud

remember that i got it

almost i whisk a mess away

jumping the gun all right

we’re almost finished

the final step 15 minutes is over so

let’s take those cupcakes out of the

oven

if wanting to color stir the food

coloring now spoon or pipe onto the

cooled cupcakes

fancy that their colors are so beautiful

so is mine and now we will make second

cakes

guess what red velvet cake

or biscuits no we don’t make

biscuits anna because we did a little

creamy cake

what you said is a clue for me to guess

what next we will make

so what celebration cake

is that right t-shirt john totally

correct

so which taste of celebration cake do

you like

many tastes to choose from teacher john

which taste do you suggest for the

wedding anniversary

i suggest honey and almond layer cake

simple elegant wedding cake or chocolate

cake

sophie doesn’t like chocolate so i

inclined towards honey and almond layer

cake

what about you sophie same idea as anna

teacher john

well we decide to make almond and honey

layer cake then

yes let’s cut to the chase

i’ll list all ingredients that we need

280 grams unsalted butter softened

225 grams light muscovado

140 grams clear honey plus 2 tablespoons

3 medium eggs plus 4 medium egg yolks

280 grams plain flour

100 grams ground almonds 1 teaspoon

baking powder

1 teaspoon vanilla extract 125

milliliters of milk

oh really so many that’s all the

ingredients we need teacher john

lots of ingredients that’s just for the

crust

and these are for the swiss meringue

buttercream

300 grams unsalted butter softened four

medium egg whites

250 grams golden caster sugar two

tablespoons of clear honey

candied almond is available so we don’t

have to make it

its stage takes a lot of time we are all

ready teacher john

the first step is also the longest step

we heat the oven at 180 degrees celsius

first

now let’s make the honey and almond

sponges

grease cake tin and line the bases with

baking parchment

you can use an electric hand mixer to

beat the butter muscovado sugar

and 140 grams honey until pale and

fluffy

teacher john i know the next step what

do you do next

add the eggs and yolks one at a time

beating after each addition

until well incorporated that’s correct

well done

after that whisk together the flour

almonds

baking powder and a quarter teaspoon of

salt

add half of the flour mixture to the

butter mixture and beat until just

combined

add the vanilla and milk continuing to

beat

then add the remaining flour mixture

beating until just

combined i want to cry

celebrating cake has many steps

fight we have almost done the first step

next divide the mixture evenly between

the tins and bake for 45 to 55 minutes

or until a skewer inserted into the

center of each cake comes out clean

allow the cakes to cool for 10 minutes

in their tins

then turn out onto a wire rack to cool

completely

leave the oven on for the candied

almonds

notice the time my students when do we

move to the next

step teacher making cakes requires

patience and meticulous characteristics

i’m not this kind of person

neither am i even so we just made

cupcakes

not celebration cakes no

in spite of being tired i still want to

make a celebration cake

by myself i do too

come on girls you can do it the second

step

is making honey syrup put two

tablespoons honey and two tablespoons

water in a small saucepan

and heat for one to two minutes or until

the honey has dissolved

then set it aside done

then make the swiss meringue butter

cream

using an electric hand mixer beat the

butter until pale and fluffy

put the egg whites and sugar in a clean

heatproof bowl over a pan of simmering

water

heat the mixture until the sugar has

dissolved remove the bowl from the heat

and

using an electric hand mixer whisk for

10 minutes

or until the mixture forms stiff peaks

and has cold to room temperature

next add the butter one to two

tablespoons at a time

and beat until the mixture is smooth and

creamy

beat in the honey and transfer to a

piping bag filling with a one centimeter

nozzle

when do we finish teacher john making

this cake takes much more time than i

thought

almost done girls don’t give up only one

more step

oh my god eventually i almost finished

this cake

next assembling the cake step is also

simple for you

level the sponges by cutting off the

domed tops and split each sponge in half

to create

four layers fix the bottom layer to a

cake board or stand with a splotch of

buttercream

brush with the honey syrup and pipe a

layer of buttercream on top

gently press the second layer on top and

repeat with the remaining layers

cover the cake with a thin layer of

buttercream then use a palette knife to

scrape the sides clean

pipe a ring of buttercream blobs around

the top or spread a thick layer with a

palette knife

decorate with candied almonds

we finish how pretty the cake is

you helped us make two kinds of cake i’m

so thankful for

you teaching us teacher john

thanks a million teacher it’s my

pleasure

and give my love to your parents and

tell them happy silver wedding

anniversary

thank you so much teacher john thanks

teacher

i’m going home bye bye goodbye

see you soon bye girls see you

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