Wintertime Carrot Cake | Nadine Thomas | Skillshare

Wintertime Carrot Cake

Nadine Thomas

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15 Lessons (1h 11m)
    • 1. 01 Introduction Video

    • 2. 02 Beginning Steps

    • 3. 03 Measuring Out The Ingredients

    • 4. 04 Batter UP

    • 5. 05 We have Cake

    • 6. 06 Making Modeling Chocolate

    • 7. 07 Making the Pinecone Petals

    • 8. 08 Making the Pinecones

    • 9. 09 Making The Pine Twigs

    • 10. 10 Making the Cream Cheese Frosting

    • 11. 11 Leveling, Filling, and Stacking the Cake

    • 12. 12 Crumb Coat

    • 13. 13 Frosting The Cake

    • 14. 14 Adding the Decorations

    • 15. 15 Final Thoughts


About This Class

Here is your chance to impress your friends and family with a moist and delicious carrot cake. I will teach you how to make it from scratch in a way that is more stable then most carrot cakes.  Your cake won’t collapse in the middle. 

Besides tasting good we want our cakes to look great also.  I will teach you how to use buttercream and modeling chocolate to decorate your cake.

In this class we will go over all the steps to making our Wintertime Carrot Cake

  • We will start by making a carrot cake from scratch.
  • We will make Chocolate modeling chocolate
  • We will make Chocolate pinecones
  • We will make chocolate pine twigs
  • We will make Cream Cheese butter cream
  • We will learn how to level and assemble the cake
  • We will learn how to frost the cake to make it look like a tree stump
  • We will talk about how to add the decorations we made to finish the cake and how to display the cake

This class is for students that want to make a carrot cake from scratch, learn how to make and use modeling chocolate, and use buttercream frosting to add texture to the cake.. You should know basic kitchen skills like how to use a mixer and measure ingredients properly.  You should know how to use an oven.  

Items that will help you in this class (see attachment in class projects for pictures of items)

Piping bags

off set spatula

Clay extruder 

cake scraper

Cake Turntable

Gumpaste/ modeling clay tools

Soft Gel food coloring (tones of brown)

Cake Leveler

Parchment paper rounds


1. 01 Introduction Video: welcome to this class on our winter time. Throughout this class, I will be teaching you how to make a care and decorated for the winter. We will begin by showing you how to measure out the ingredients and then mix up the battle with the cake bait. We will show you how to make a buttercream crossed that will be used for the feeling the crumb coat and frosty. After the cake is baked, I will show you how to level and layered with feeling Once a cake has failed and later I will show you how to come coat the cake with the croc Oates sets and firm. We will then frosted cake showing you a technique to make the case look like wood or a tree stump with the cake frosted. We will then move on to making modeling chocolate with the modeling chocolate May, we will use that for the inside of the pine coats. The rest of the pine cone will be done by hype. Chocolate sets up. We then put on that court way, will also use modeling chocolate to make some hind twigs to have decorate our cake with all the components of the cake made the cake frosted and the pine cone and twigs May I will show you how to decorate the cake and display it for serving. I am south topped. I have loved baking most of my life. Many years ago, I decided I wanted to open up a home bakery. To do that, I needed to improve my skills. So I yet looks, watch videos, check classes and did lots and lots and lots of I improved my skills to the plate that I felt like I was ready to open. And so I did. When I had this home bakery, I make cakes and desserts for many occasions. I made cakes for weddings for days, anniversaries. When people retired, I fix that and many other special locations. My husband got a job offer in New York City. We decided to take it, and I close down my home baby, and we moved across the country. Now settled in New York City. I decided I don't want to go through all the steps to open up another, but I still love baking. So I decided to share my skills with few on skills ship. This class is aimed at the whole baker that has a basic knowledge of and would like to make a cake from scratch. This is also for anyone who would like to learn different technique for frosting and decorating cakes. This classes for anyone who wants to learn about modeling chocolate and how to use it to make decorations. The skills that you learn in this class. Well, how to learn after frost. Other kicks Using the techniques I showed you will be able to use modeling chocolate to make other types of decoration. By the end of this class, you will have learned how to make their case from scratch. How to level it and stack goddammit cream cheese decorated buttercream and use it to fill crumb coat. And you will also learn how to make modeling chocolate and to use it. I am excited to teach you this class. Let's move on to lesson number one and start 2. 02 Beginning Steps: already Jew. Make the cake the first thing we need to do in making the cake. ISS to prepare our pans and preheat our oven to prepare the pan. I start by using a spray that has flour and I just take it and I say along and on the bottom, and I do it both my hands. I'm using an eight inch pound. You could use a six cent or you could even do a rectangle pan. You decide the next Immunex tuition in tow. Line the bottom of the pan with parchment paper. You can use roles where you take it out, put in the pan, measure it and covet. Or you could buy pretty made parchment. What's the pre made partner paper? All you do is you take the part, you paper late in the bottom like that. I'm going to do the same. The last thing I need to do before I start making the batter is I need to preheat the oven to 350 degrees. I absolutely, to make sure that the other Iraq is in the middle position, so I'm gonna now turn on the oven to 350 degrees there. Well, they're ready to start measuring out the ingredients 3. 03 Measuring Out The Ingredients: we'll start with the pureed carrot. You need to choose how you want to kick the care. You don't need to add salt or anything. You're just gonna pick them and then mass them or puree them in a blender. What you've done that you're ready to measure out the two cups of pureed carrots. I have my carrots and I have my poll. I'm going to put them in. I am going to spoon the carrots into the cup until I get two cups of carrots. There is my first cup. Now I am going to measure out my second cup, and I will probably have some carrots left over. Those ones are probably want to see, isn't it? There's my two cups carrots. The recipe calls for half lemon. I'm gonna sleep some lemons to get that happen. And I used this Levin press like this there, several of them out there on ways to squeeze you figure out the best screams yours. But if he used this kind of drilling easy, you just take the lemon in there and squeeze, and I need todo 1/2 a cup. So I'm anticipating that I will need to squeeze more than one lemon. Now, before I squeeze more Lenin, let's just take a second. See how close we are to that half a cup? Half a cup line is right there. So I'm gonna pour this in. And when I look at that, I can see it is nowhere close to 1/2 a cup. I've got two more lemons. I hope I could get close to 1/2 a cup with. If you don't want to squeeze lemons, you could use bottled lemon juice and that works Also, it's looking like probably will not get ah, half a cup with these fresh lemons. So I'm probably gonna have to supplement it with the juice that I have in the fridge, and I'm gonna pour it until we get to half a cup. Now the juice just gets pretty in with the care, So I'm gonna go ahead and put them together. Next, our recipe calls for four cups sifted flour on. Sift in the flour in the sifter way. Need to make sure that we're using cake flour and I need for cut. The reason why it's so important. Foods that we sift the flour and not just take the right out of the canister is because flower becomes compacted and then we don't get a true measurement. We want to get a true it measurements. We want airy and light. So I'm using this. This is actually a strainer. I like these strangers with the wild mess better than I do a sifter. Sifters to me. Just don't work that well. I like to use the spin to stir and the hit like that. And as you noticed, you can see it coming out quite nicely. I really want to have, if possible, more than the four cups of flour that I'm going to need so that it's easy to measure it out . Just about have that sifted with that sifted we're now gonna measure out flour and we don't want to scoop it. We want a lightly spoon it into the cup till it is overflowing. Once it's overflowing, I start in the middle and I take it back and then I slide it forward. So that is one cup. I need three more cups. This is our fourth cup. So we're done with the flower. We're ready to move that out of the way. The next thing I'm gonna major is the salt, the bacon powder, bacon, salt and cinnamon. They all get added to the batter at the same time. So I'm going to pick them all in this cup right here. That way I could just have it all there ready to dump the recipe calls for one teaspoon of salt that I just pour in, level it and put it in the book. It then calls for won t spearing a baking powder. So with that, I stick it in a container and it's got a lip right there. And I'm just gonna level this on that list. It calls for two teaspoons of baking soda. This one. I just need to go down in there and then with my fingers, I'm bringing it out. Level it my new tier teaspoons of that. And finally I need two teaspoons of cinnamon. This one. I just put it down there just like I did the baking powder. And using that lip, I scrape it out. I need two of those. The next thing that calls for is the eggs, and with those, I do want to crack them in a bowl ahead of time I have had the animal fridge since before I started preparing the pants and creating so that they could come to room temperature. So with the ace, I'm just gonna crack up. I put him in the boat. By doing this, I can double check and make sure that no eggshells get into that. It calls for butter, and one stick of butter is 1/2 a cup and afford. The cup is half of a stick of butter. So here I have 3/4 cut better. I need one and 1/4 cups. So if I had kiss half a cup to it, I will have one and affords cooks. And I like to just keep one rapper with all of them on so that they're ready. The last thing we're gonna add is the honey. There's just the sugar for our cake. The recipe calls for 1/2 cup +18 cup. So this measuring cup that I have, it's got right there. The 1/2 right there is three force. So that line right in between this my eighth cup. So I want to feel it right to them. Take that little so I can pour slow, right? That is how much money we want. That's all the major and we need to do. We are now ready to make the back. 4. 04 Batter UP: we're ready to make the battle. The first thing that we need to do is at the dry ingredients to our mixing bowls. I'm just gonna dump the flower and the salt baking soda baking powder. I want to attach the beater, close this down, and so that everything doesn't fly out. I'm gonna pick that cover on now. I wanna have this lower speed. It can go. Because I'm trying to do is mix the salt, baking powder, the bacon soda and similar in with With that all mixed in. Now I want to add I'm gonna have this unload speed, silver, three eggs the better. Take this off. Teoh Care had the Limoges. I want to the home now. We're just gonna mix this on low speed. Tell everything is mixed in. Now that you can see everything is pretty much mixed in. I'm gonna moving up to a medium speed. Right. We're gonna beat it to 3rd 2nd That is beat for 30 30 seconds. You can see it's mixed in really well and I want a straight No, listen now and we're ready to put our better into the pants 5. 05 We have Cake: We are ready now to put the batter into the pounds, get them ready, and then make them in the Remember. We already prepared to pan and have the parchment paper in the model. So I want to try to make an even distribution of the batter in both pants, scraping the bowl to get all of the batter out. Now these pans are deep pounds. They are three inch pants. It doesn't look like we have a lot of cake. If I was two years, the two in its normal Pam's that people how it would be a lot closer to the top being full , I want to spread these out. I want to look at him and see if they're equal and they look pretty equal before I could have in the oven. I want to try to get some air bubble steps from pound him like that. You'll notice that Level two K and they have get rid of air bubbles, and I did the same with that. We're now ready to pretties into the oven. We're gonna bake him for 30 minutes at the 350 degrees. At that point, we'll check them to see if they're ready before we take them out. There's our You'll notice the rackets in the middle position. We want to stick the case. We want to get them room so that their consult. So we've got room between the sides and between the cake so that the air conflict Now we're gonna set the timer for 30 minutes. We will check them when the timer goes off that time, or it has just gone off. You can see the cakes there before we take them out. We need to check to see if they are done. We are going to be be very careful as we pull the shelf out and then put our cake tester into the tallest part of the cake. When I pulled that tester out of the cake, you can see there is no batter sticking to the tester. I did check both of them. Now we are ready to take the cakes out. We have put the cakes on a cooling rack to cool. We want to pull the cakes in the Pam for about 10 minutes. Then we will take them out of the pant to cool the rest the way our cakes have been calling for about 10 minutes. I want to quickly run the spatula around the edge to cake. If it is picked properly, it will come out, but we still want to run it around the edge. Then we are going to take a cooling rack and stick it on top of the cape. We next turn the pan upside down and remove the cake. Interesting. The parchment paper stuck to the pan instead of cake. If it sticks to the cake, you want to remove it from the cake at this time. With that done, we now want to flip that over onto the cooling rack to cool. We're going to do the same with the other cake. These cakes are going to now cool completely after they cool. We're going to wrap them and put them in the fridge or the freezer so that they have become very firm. Our cakes have cooled. What we want to do now is we're going to wrap takes up so that no air get at the then I'm going to put them in the fridge. You can freeze it or put it in the fridge, but that helps the butter become firm so that you can layer it and it also helps the cake stay moist. I want to make sure that the cakes are airtight. To do this, I am going to put the wrap onto the cake. Then I turned the king over and picked the wrap all the way around the king, making sure I sell it in all the way around the king. Then to really keep the cake fresh. I am going to take some war grab and lay it the opposite way. Then the first trap whistling so that there is no way for air to get into the cake. I am going to do the same with the other cape. They need to chill for at least an hour. I am actually going to let them chill overnight. And then tomorrow morning I will pull them out. I will show you how to level the cakes, stack them and how to frost and decorate our kicks. 6. 06 Making Modeling Chocolate: we're going to make modeling chocolate. I am actually gonna make to batches of mom and chocolate the 1st 1 I'm gonna use a green melting chocolate. That is a white chocolate flavor. The second batch will be a regular chocolate. Both batches are going to be fairly small because we're not doing a lot of stuff with the modeling chocolate. I'm gonna show you how to may the modeling chocolate with our green chocolate for this cake . You'll want to do the same with the regular for that court, sir. All we want ISS 1/4 cup, which is this mark right here. I'm gonna dio is poor in to get my 1/4 cup. You will notice that my scale reads zero. We want 1/2 a pound of chocolate, so I'm just going to pour this in there and Tele breeds half test. Whoops. Got a little bit more than half a pound, so I will just take it out Tiny bit at a time until I get back to have account. Well, when under there, we have 1/2 a pound of chocolate. That's all we need to do for the chocolate. Dogs are the only two ingredients in chocolate modeling, Clay. Now what we're gonna do is we're gonna take this chocolate and we're gonna put in the microwave, and we're gonna melt it on 50% power for two minutes. This is melted for the two minutes on now going to stir it. It's not going to new kissed, totally mixed. What I want to dio is I now wanted for that coarser into the chocolate, and I'm gonna stir it. We're trying to get the chop it to seize up. So we want to start til it seizes up. You can see it started to see some. Now, what we're gonna do is that got this piece of plastic and I'm gonna pit my modeling chocolate onto the plastic and I'm going to wrap it. Then I'm gonna take another piece of plastic and rapid that way. I know no air is getting enough with the chocolate wrapped. I'm gonna leave it like this for 24 hours. I don't want to do anything with it till it's totally set back up. But when I unwrap it tomorrow, it will be ready to work with. This also can last for quite a while. if you keep it wrapped up, it doesn't need to be refrigerated. Distance be kept in a cool, dark place wrapped up. And I usually also store this in a bad a Ziploc bag to help keep it fresh. All right, you've seen how easy this to make modern chucker. Go ahead and make both of your mom and chocolate, and then tomorrow we'll start making the chocolate pine cones and pine Twix. 7. 07 Making the Pinecone Petals: we're going to may the outer part of the pine comb with chocolate. Not modeling chocolate, that melted chocolate. We start by making each of the individual scales pedals, whatever you wanna call those things stick out. So to do that, we need to melt some chocolate going to it. Chocolate. Thank you. A decorating. We're not cutting the whole yet. We're going to stick this in the mike away on 50% power. We're going to start my chicken it for one minute, and then I'll show you what we do after it. ISS correct at 50% power for one minute. This is kicked for one minute. If you look at it, you can see it starting to mount. I'm gonna squeeze it, help melt. But it has not cooked enough, so I'm gonna put it in for another minutes. It's very important that you don't kick it on the high power because that can totally ruin the chocolate. You want to make sure that you are kicking it at 50% so that the chocolate doesn't get too hot and doesn't season. This is done. Another. We're gonna just come squeeze it because we want to get to chocolate to melt, and it looks like it's mounted right here. But I'm feeling it. I still feel chunks again, kids squeezing it to see if I could get all those checks to disappear. If I could get all the chance to disappear, I want me to heat it anymore. But if I still have some chunks in it, then I'll need to hear it. And that's squeezing that. I'm squeezing it. I do not feel anymore chunks. So this is now ready to a stat site. We're gonna take the bottom of this bad, and we're just gonna snippet with the back. Smith, We're ready to pipe out the pedals or the outer part of the pine cone. I'm not really sure what their cup We have the parchment paper on. It could be that way. We're able to move this around now. What we're gonna dio is we're gonna have to make a lot of these pits. I'm gonna just start right here and I'm gonna squeeze and then bring it down. Squeeze damp. So we have a big ball of the top and then it gets dinner. Squeeze on death watch. We're gonna squeeze em. Bring down Squeeze Dream death. You don't want to bring it down. Quiets much. Just asked Squeeze and I didn't make ah lot of these. I need to continue making these pedals scales. What if you want to call them for the pine cone? I need to have something bigger and some that are smaller because at the bottom they are bigger than at the top. I must be this maybe as 100 Abdus for one pine cone, especially if it's a bigger pine cope. So I'm gonna make a lot of these more than one trace work. You can see that I've made quite a few. I want to make a couple more because I don't think I quite mentioned exactly how you're squeezing back as you're making this. You are squeezing and you stop squeezing when you come down So you're squeezing and then stop squeezing. Stop squeezing stuck. That's how you get to be less down there. So continue doing yours. I'll continue doing mind until we have several 100. As you work with this because you did not let it get really hot, you're gonna find it starts becomes solid and hard to squeeze out when that happens to stick it back in the microwave. You don't need to do the 50% because you're just gonna do 10 seconds just enoughto warming back up so you can keep working with it with the four ounces of chocolate that I mount it down. I was able to make this many Pikom pedals I have here over 400 of the pedals, so I'm gonna get at least three kind comes out of this impossibly more. Now we're gonna do is we're gonna let this set until it totally sets up. Because I made the modeling chocolate today, and that's not gonna be ready till tomorrow. I'm gonna let this set like this, and then I can work with both of them. So we'll be back to pit the pine cones together when they're both ready. 8. 08 Making the Pinecones: we are ready to make the pine cone to make the pine cones. We're gonna use this modeling chocolate that we made. We're gonna use melt chocolate as our glue and we're going to use these pedals or skills that we made. First thing we need to dio if make our core or the centers. When you first learn that your modeling chocolate it's going to look like this, you don't want a break a piece off and this piece of paprika you're gonna want to need it. It's not a very big piece, so I'm able to just do it in my hand, very pliable. Once I get it where it's smooth, you can see now it's very smooth and it's very pliable. I'm ready to form the inside. I like to use a mat like this one to work on. I like this map because it is big and I like to use this size. I have softened up the modeling chocolate. I don't need this much, so I will take just a small amount here and roll it into a ball. Our ball doesn't need to be perfect because now we're going to take the ball and make it into a cone. I haven't down on the mat and I have my hand slanted so that there is more pressure. I hear a top down at the bottom. I'm going to keep rolling my clay until I haven't. As long as I want my pine cone to be there. That is how long I want my I am going to start at the bottom and work my way up. If you have looked at a pine cone before you will notice at the bottom the pedal stick down like this. That is what we're going to do with our bottom. This will not stick by just putting it in. We're going to use this chocolate outs, The glue you will notice. As we look at the pedal, there is a smooth side and a not so smooth side with a pump in it. We want the bump to be on the outside. I want to put just a little bit of chocolate on my core. Then I will start pretty my chocolate in like this. Now that I have that in, I am going to take another chocolate panel and I am going to stick it in my chocolate clue . Right now, I am making sure that I use the bigger pedals, not the smaller ones. We are only doing half of the pine cone right now. Once I have this road done, I am going to come and do the next room, and I want to put the pedals in between the pedals on the first row. As I picked this one in between, you noticed it is not facing down as much as the last room. It is coming a little bit more straight up. I will continue doing this until I am all the way to the top of my court. Remember, I don't want to put too much chocolate on here just a little bit at a time. Them we continue to hope the pedals into the core with the melted chocolate working as a glue. By using this map, I'm able to turn it to view my cone, and I don't have to touch the comb as much because chocolate melts when it gets warm and your hand has heat in it. So you really want to touch the chocolate as little as possible. You'll notice as I'm getting to the top I'm dead and much more pointed out instead of out here at the top of my cone. It doesn't take this meeting pedals to go around. That is because the comb is nearer at the top. Sometimes it helps also to put some chocolate on the pedal. And then you competed in the court. I have all my pedals on the core for this site. I want to look to see if I need to adjust any before the chocolate hardens. Make sure they are in between each other and not in parallel lines after checking the punk . Oh, I want to let this sit until it since I want to make several pine coats. So while this side is set it up, I'm gonna go ahead and make the other pine cones and have them all resting setting up when I have all of them done and they've all set will be back. I can. I'll show you how to do the other side. I have left the first half of the pine cones set up. In fact, I picked this in the refrigerator because that way it becomes very hard with that dumb a now going to carefully term easel had one fall out. So I have to put that back in, and you may have a few come off and then you'll have to just put them back. So I turned them over so that we can start pretty the rest of pine cones on. So I'm going to start with my big one. You can see there's an area. There were one fell out. I'm gonna go ahead and feel in there where that one fill out, and then I'm gonna turn this over and we're gonna do the same thing here that we did on the other side. We're gonna put some chocolate here and start putting some more of these on. Remember the first row? We want to point down. So I'm gonna continue to move up and feel, and the pine cone takes a while to dio, but it's pretty easy. It's just a little time consuming what I'm putting into that melt to chocolate. I am trying to give it even more of a push to let it go into the modeling chocolate, cause that's what will make it really stiff. I'm just going to continue to go up the pine cone until I'm done. - We have my pine come pretty much done. Now. We're just gonna set that off to the side and let it cool. We're gonna do the same for the other two pine cones. As I finished my last one up, you go ahead and finish yours. You might want to do more than three. You might want to do five or six. Depends on how many penalty piped. But go ahead and finish yours. We'll meet back. 9. 09 Making The Pine Twigs: with the pine cones made I'm now gonna move on to make the pine Twix or small branches that I also want to use to decorate my cake So I'm starting by softening my modeling chocolate to make the twig part Are you gonna dio? You know, roll this You have to decide how fat you want your twitter to be and how long you want it to be. I don't want mind to be that long. I'm just rolling it right Fitness. In fact, with this one, I can cut several twigs, one that is long and one that is short. And then you kind of want to bring want and to a point do a few little cuts in it because that's kind of held, the pine branch goes, Then we're ready to add our pine needles for the prime needles. I've stuck the green clay into my crate place culture, and I'm sticking the tip into the cat and I got a screw it on. And then I'm just going Teoh, twist this and you'll see that Clay is coming out and I'm gonna cut this clothes meagles about the length I wanted and I'm gonna take them and just stickem on my twitter. I am just going to cut these and stick them on. I still have pine needles sticking to my fingers, so I want to put some corn start on my fingers so the clay won't stick. I am sticking all of these needles on one at a time. You want to keep doing this until you have it filled in most of the way to the bottom of the twig. I don't worry about the backside because it will be against the cake. You will notice how I am going down the twig. I am getting some on top and some on the sites. If you don't have a clay extractor, you could do the same as we did for the trig rolling it between your fingers. But you will have to go very, very sin. It is going to be hard to get that thin, but as you can see, you can do it and then you can stick it on. So whichever way you want to do it, go ahead and do it. If you've got a clay extrude er, I would suggest you do that because it is easier way to go. You do it whichever way you're able to do it. Druids more out. Uh, my hands covered in this according to start, so I can pick it up, work with it on break it off. This warms up really fast, so just do the best you can keep corn starch in your hand. The less you handle it, the better. I just want to cut it so that I have all the little needles this way. I can only handle it a little bit at a time. Use your hands of the enemy because they are working. You just quickly take it and put it on quickly. Ticket. Pin it on that one. My hand got a little bit warmer so it stretched. Take it and put it on. And your hand getting warm is gonna probably be enough to heat it up next to that. So it'll stick. You're gonna have to decide how much the, uh, brown you want showing and how much you want covered with green. So go ahead and cover up your branch. However many tricks you're going to do and we'll be back here when we're done. I'm getting close to finishing this up, so I just wanted Sure. Yeah, how I do this. The heat in your hand makes it really hard to do that. So I try to touch this little It's possible. I just touched that end. I place it on, and with my fingers, I push it into the modeling chocolate again. I just barely touching the edge, placing it onto the modeling chocolate. Sometimes it works really good. Sometimes it doesn't. So the night years have to keep going til I have it all done. So this one's not quite working this well, I use my little knife to help guide it. Sometimes this decorating work could be very, very tedious. But it's what makes the cake look really nice. So you just have to keep working with it. Look, that one sticking. So I used to life to get off my hand. Listen truly thin. I'm also using a lot of corn starch. Corn starts, makes it not stick a much. And remember, pine branches, they're not all perfect. So you want it kind of random. I never take it all the way down to the bottom cause I'm gonna be having some pine comes there so I just have to decide how far down I want to take it. That's Poppy as far as I'm gonna go. So now I have made one to three pine bells. That's really all the decorations I plan on putting on the cake. Besides the texture that I do with better cream Now we're ready to finish up cake. 10. 10 Making the Cream Cheese Frosting: We're ready now to make the cream cheese butter cream frosting. And I've already made you doubt the ingredients. The powdered sugar I needed to Pam back, so I didn't need to be measured out. The bottom was once took about her. The cream cheese was 18 ounce package. I didn't measure out the vanilla at the salt and the shortening milk. We don't measure because we just add what's needed to get the right consistency. What when we're done. So let's start making our trust. I'm added to my bowl, the cream cheese, the butter, the shortening and assault on. Ready to close this down and we're gonna cream this. We had that friend. Now what? We're going to add that sugar. The recipe says to add it slowly. So I'm getting for something because I have the cover. I am poured Warren than I probably would if I didn't have this cover. No, I wanna do this on a low speed. Just mix omitted. Once I see that it's mixed in. I just open this up and I dumped the market. I'm probably gonna dump to dust The bag, as I said, were discovered. I can dump more in because I know it's not going to come out. Then I turned it up. If you don't have a cover like this, what you probably don't you will not want to add it this fast. Design What again? It's still a little speed until we get all that sugar coverage starts in a totally prevent that is coming. As you look in that, you can see that it's mixed in, really, take that off and now we want to have the vanilla and some we need to pin that down to the right consistency. So I just had a time bit of milk and I'm getting mixed that up less. Check it. So I want to keep all of this off of there and I want to skip this down. I want to check the consistency. If it's too, then I want to add more milk. If it's too thin, then I would want to add more sugar and that's a little bit thicker than I want it. It is almost there, so I'm gonna add a tiny bit more milk and mixed. Let's see how this one this that down, so scraping it that next to the beater looks quite nice. That looks pretty good. Well done. Making the frosting 11. 11 Leveling, Filling, and Stacking the Cake: with the frosting made. We're now ready to level and staff are cakes. First thing we need to do is unwrap archaic. And I get a picture cake on that acrylic case board you definitely don't need to use in the report cake board. But you do need the cake board of some type. Now. I used this toe level it because I want to make sure that both the same height, what I'm gonna do is this a set to the height I want to kick. So I'm just going to go back and forth and level this kid. My cake is very cold, cause I just took it out of the fridge. Okay, Once you've gotten through cake, you just lift off the part you cut off if you don't have a case of love, or you could use a pledge and let me show you how did your with the bread knife? You're not guaranteed that it's gonna be level issue from cut straight with the bad night. You start out the side, I'm cut it straight across the cake. And you take that just like that. Now I can see when I cut it, though that I did not really have a straight started going up, so you have to kind of eyeball it when it's that way. So that's how you could do it with the knife. I'm gonna go back with this one. No, and use my cake leveller so that I could make sure is all level, and most of it is right where it should be. There's some parts of it that we're not to talk. And that's why I like using the cake leveller. I have my two layers ready. We're now ready to stack the cakes and print the feeling which in this case, is going to be that same buttercream frosting that we may in between the layers cancer using the better Crim. We don't need to do any fancy building up of a dam. We just need to put the buttercream frosting in there. So I'm gonna just my offset spatula and I'm just going to spread that on there, taking it all the way to the itch and you want some thickness to this. You do not want it paper thin. You want to spread this on the cake so that you have some thickness to the feeling once you have it spread to the edge. You want to go over it and make sure it is smooth and all the same thickness. You want your kid to be level. So if you see any areas that are not at the same level, this is the time to fix it. We are ready to add the top layer. I am going to turn this layer upside down so that the bottom of this layer is actually the top of the cake. With this layer on, I could see I need a little bit more frosting right here so that it is level. 12. 12 Crumb Coat: Our next step is to Crumb. Coat the cake. This is very easy to do. First of all, I want to put it. It's impressed in in a separable that crumbs get into this frosting. And I don't want crumbs in my final frosting with the Boston in a separate bowl. I'm gonna start by spreading as thin of a layer as I can on the top. I want this very thin. And because I am doing a textured finish on this, I don't have to worry so much about being perfectly smooth. A lot of times with Trump, could you get a really smooth. But with this one, I don't need it that smooth on the truck coat, different places. You'll actually be able to see a little bit of the case, but that's OK, because we're gonna be adding more frosting on top with that, we're gonna now do the sense. When I do this side, I just stick it on there and bring it event open. You can see that I'm kind of doing a blind. I'm just spreading it around the side of the cake. As I said, the crumb coat is very thin. We want to make sure it completely covers the cake. This coating is going to catch all the crumbs so that we don't have crumbs in our final cake. As you look at this, you can see that crumbs have gotten into the frosting. That is why I said You need a different bowl for the crumb coat frosting. Just bringing this around, spreading that very thing. As you can see, I have frosted all the way around. Now what I want to do is I want to take this and it's It's got smooth a hedge there, and I'm just gonna could it at an angle on the cake and spend the cake. And it's going to smooth that Friday on the top. I am going to go from the edge of the cake to the center all the way around. As I mentioned earlier. This doesn't have to be that smooth because of the texture. I am adding with the frosting. So this is good enough for the crumb coat with Crumb. Come on. We now want a prick this in the fridge for at least 1/2 on hour so that that crumb coat can become very firm and we can work with the cake without getting crumbs into our frosting, so we'll be back in about 1/2 an hour once R crumb coat has set up. 13. 13 Frosting The Cake: Theo. Cake is chilled for about 1/2 an hour to an hour. So now we're going to start doing the texture frosting of the cake First, I need to color some ice. I have three bowls here. I want to stick a little bit of icing in each ball because I'm gonna be using three colors for the top one of the I seems I'm going to keep white. This one I'm going to make at Dark Brown. I don't have a lot of icing Discomfort, One little squirt in there and this one's gonna get kind of a light ground to an ivory. I need to stir the color him so that we have the dark gum Can I need to stir for the ivory or the life ground with those three done, we're now ready to decorate that. We're gonna start by putting some blobs of the dark on them blobs of the light on there and somewhat. Now, what we're gonna do is we're just going to kind of blend these together. We're gonna go in a circular motion and blend them together. We want them to go all the way out to the edge now that we have that all way out to the edge. We want to add somewhere texture. To do that, I'm going to push my palate, my fan, and just swirl it. And I'm going to move this around as I do that Kristen palette knife in and I swirled and I want some ridges because what is not smooth? I want to get more wood texture in. Then I'm gonna experiment here. This has kind of a claw right there. So when I use that one big gifts, a nice texture kind of like that. But I'm not positive. It's given me the total width texture I want. So I'm doing Morse worlds with this one because it's giving me an overall texture. But then I want to get a little bit more defined, so I'm gonna actually bring in some deeper grooves on a couple of spots to give it more texture. And you have to decide how much you wanted to. As you look closely at it, you can see it's got some nice texture, and now I'm just doing random textures, and one thing that want to do is I want to give it some dark lines So I'm dipping my Clinton to the darker one and doing some lines, definitive them into the diaper one and given it some lines, given that some lights and you just work with it until you have it the way you want it, I kind of want those rings. That's what I'm going for, trying to get a little bit dark for color to show some of those for growth rings. And I think that looks pretty good. What I don't want to do now for decided the cake is I want to do it all in the doctor brown and then maybe do some accents of the lighter color where my frosting that's left in the fall I'm gonna put quite a bit. Is that dark color? And I'm gonna use my spatula and mix it all in. I could get the beta back out if I wanted Teoh, but I'm just gonna mix it this way because if I get a little bit of swirl, I'm not really get a complaint, is what? It's not all one color and I'm also going to dump the Dark Brown that I had bathroom today that the color I am covering this frosting. I just want to mix that pretty well. It's OK. Has a few streaks. We want to get most of that White God. Now for May. It's easier to work with a small role for this technique. So now I have this mixed. I'm gonna feel my smile. Bold backup. I have my cake and I have the frosting. We're gonna treat this frosting as if it were spackle. So I want to pick some frosting on the back of this. I just started the bottom and bring it up, start at the bottom and bring it up. Bring it up, bring it up again. Let me show you start at the bottom and bring it up. And that doesn't go all the way. I just add some more. We want to go around the cake with our spackle type technical going. If you have a bunch sits up like this, just do another one like that. And here we go a little bit more. Remember, we're starting at the bottom and it may be that you just want to pick some along the bottom there and then bring it up and bring it up. I'm going to start a midpoint and bring it up. And I'm going to continue around the cake until I have a totally brought up. Then we can go back and find two. Right now, we're just getting kind of the beginning of the bar. Click. We're getting close to the end. At the moment, it looks kind of. I mean, it looks like bark, but it looks kind of uniformed. That's just not enough detail. We're gonna go back and at that in a few minutes, sinister gets this initial lifting up. If you concede I've got that initial bar click. Now I need to add detail. Now, if I have this around, I'm going to use this little spatula, and I kind of want to pick this around at the top because I don't really want that white showing right at the top. Once I get that, they're at the top. I'm gonna do some fine tuning and get this toe look more like the wood. And I can take some of that extra off now if I want. But I don't have that white showing. You notice how it's really now getting that would lick. I can take some of that excess officer, It's not way up higher. This is where we do the fine tuning. Put a little bit more right there with this white showing. Not a whole lot. Just a little bit. May have stepped too much take summer and then I just find to mount, Bring that up and down lines that around and then it's kind of a lying around the top. But we wanted to be more the dark. So we're bringing that line around as we're doing this. I'm just gonna keep slowly adding and fixing that top room, going up and adding a little bit of frosting where this white. Until I have it the way I want it, I'm gonna do this, fix mine the way I want you go ahead and do the same technique and tweak yours. Important thing is to add those lines and to take off. If you have a whole bunch of extra take some off, you're gonna eyeball it to see what looks good. I'm going to keep doing that around like I showed you. And then when I have that all done, I'll show you the finish project and we'll add our decorations that we made 14. 14 Adding the Decorations: we're ready to do the final touches and decorating of the cake. The first thing we need to do this, we're gonna move this cake from our turntable that we've been working on to the display plate. You could use a spatula like this. You have to get under that acrylic plate. But I actually have this big one that really gets under way. We're gonna move this here now so they doesn't move on there. I want to stay. This is small. That right there in the middle, then I'm gonna bring us and slide it on. Display this and I need to move it over more, and I can fix these little things that are there. But I do want to make sure right now that this is centered on the kid plate, Move it with that centered on a cake plate. I now want to clean up that little bit of butter cream that got onto the plate. Tree trunks do grow out of the ground, so I want to stick a little bit down here on the ground, not a whole lot. Just a couple spots, and then I'm gonna bring that up so that you can see it's coming out. It's on to the Okay. I can clean the bed. I don't want This is a little bit more than I wanted there. And you can see that's actually connecting it to the cake plate. My goodness, kind of going around a little bit. See if I can get more of it connected, actually to the plate, Not be anything. I feel like I need to clean up. At this point. We're ready to decorate with our pine cones and twigs, and I want to just kind of rest this on top like that, a little bit under here to give support. And then I'm going to stick this one more like this. Next, I want to stick mine. Twigs coming out from the pine cone. I'm going to place one here. The next one I will place right here and my final one here. There is no right way to decorate. You decide how to do your cake. Remember, this is modeling chocolate, so the twigs will. Then I think I want to stick my last pint. Calm down here at the base. To do that, I need to slide the cake over just a little bit. Now I can stick this last one resting down at the bottom of the And there I have my tree stump pine cone wintertime case. 15. 15 Final Thoughts: thank you for taking this class on wintertime Carrick. You learn how to make a carrot cake to level it, Phil, and stack it crumb coated and crossed it with a texture. You learn how to make a carrot cake. Buttercream frosting on mani chocolate with buttercream frosting way failed the case after we stopped it. Yeah, way then went on to use the buttercream frosting to proxy Kate, using a texture technique to make the cake look like a true stuff. We learned how to use modeling chocolate and melted chocolate to make pine comes. We also use modeling chocolate to me Pine tree Twix, using the decorations that we make. We then decorated are and set it up for displaying for our friends. I hope your case turned out the way he your project for this class ISS to make a carrot cake and decorated for winter. Please make sure you post your project in our class so that we can all see your great work from my kitchen to your kitchen. Happy