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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