Cake Baking 103: Fresh Fruit Cakes Masterclass | Lilly IN | Skillshare
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Cake Baking 103: Fresh Fruit Cakes Masterclass

teacher avatar Lilly IN, Pastry Chef - Le Cordon Bleu

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Introduction

      2:30

    • 2.

      Class Outline & Project

      0:52

    • 3.

      Simple Preparation

      4:54

    • 4.

      Making Dacquoise

      8:15

    • 5.

      Making The Easiest Pastry Cream

      7:17

    • 6.

      Assembleing The Cake

      8:00

    • 7.

      Making Sweet Potato Filling

      5:28

    • 8.

      Making Golden Chiffon Cake

      7:05

    • 9.

      Milk Honey Syrup And Cream For Icing

      2:20

    • 10.

      Assemble The Sweet Potato Cake

      12:28

    • 11.

      Ingredients For The Genoise

      5:58

    • 12.

      Making Geonoise Sponge

      10:51

    • 13.

      Vanilla Syrup And Simple Preparation

      8:32

    • 14.

      Assembling The Cake

      6:21

    • 15.

      Decorating The Cake

      12:01

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About This Class

Fresh fruit cakes are the perfect cake to highlight sweet, seasonal fruit and are great for birthdays, Easter, Christmas, and any other special days.

It's made with fluffy whipped cream, layers of soft genoise sponge, and fresh ingredients such as watermelon, sweet potatoes and juicy green grapes.

In This class, we will be learning all the steps required to make cakes in your home kitchen and I’m sure I can help you by guiding you throughout this class. We will be using different ingredients and techniques throughout these recipes.

This course is suitable for students just starting out in their cake baking adventure or who have experience and want to improve their Baking Skills.

In this course, I have put together all aspects and steps in baking a Watermelon cake, Sweet potato cake and Grape cake.

We will make all the recipes from scratch and follow the step-by-step directions for the whole process together. I will also explain everything about the ingredients we are using.

The course will help everyone from complete BEGINNERs who have never baked before to PROFESSIONALS who bake in professional bakeries.

The class comes with online recipe notes which cover all the ingredients and methods we will cover in class. This class covers all the steps in detail to make the recipes easy to understand for home bakers and beginners.

I cannot wait to guide you to learn how to improve your cake baking and decoration skills at home!

Some skills you will learn:

  • Essential tools to help you with Cake Baking, layering, and Decorating.

  • Understand the Ingredients used in Making Cake.

  • Understanding the temperature of Ingredients.

  • Techniques used in Making Different Cakes.

  • How to Make a Watermelon Cake
  • How to Make a Sweet Potato Cake
  • How to Make a Grape Cake

Meet Your Teacher

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Lilly IN

Pastry Chef - Le Cordon Bleu

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Level: All Levels

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Transcripts

1. Introduction: Having fresh fruit with soft Genoa sponge cakes is the perfect pairing. And using fruit is a great way to lighten up any deserts. In this class, we will learn how to incorporate fresh fruits with light sponges and cream. Hi, my name is Stephanie. I'm going to go down blow drying shaft from Korea. In this class, I will be sharing with you not just the recipes, but all the different techniques and skills I've acquired over more than a decade. Looking at the pastry chef, the first recipe is watermelon k. This is one of the most famous cakes in Australia, and it's been my favorite kids since I had my first bite. You would experience the amazing freshness, lightness. By pasting this K. The K consists of two layers of almond dot class, pastry cream rows Sarah and fresh watermelon is topped with scoop watermelon, edible flowers, and green garnish. The second list needs a sweet potato. Okay? This is a Korean style cake with a really light texture with a creamy sweet potato fillings in between three layers of generalists bunch. The cake is finished with gently whipped cream and generalists K crumbs. And I will share with you how to make petals with a whip cream on the k as a garnish. The third lesson is grape yogurt k. This k gets super refreshing and perfect in summer. This K consists of a soft cream yogurt and likely whip cream. In this lesson, I would guide you on how to use setting agent such as gelatin leaves. Knowing how to use the correct amount of gelatin could really improve your skills to make good textured cakes. This class covers all the steps in detail to make it easy to understand For homemakers and beginners. 2. Class Outline & Project: Welcome to this class. In this lesson, we're going to simply bring forward a class outline and project is covering watermelon, grape yogurt K, and sweet potato, kay. A class project for the class is to share a picture of anyone recipe so that I can help you to improve your cake baking skills. Let's have a look how to download a recipe, not the recipe notes sat down in the fourth tab. Just click on the attachment PDF file and let it download. Open the download file. Then you will see all the recipes and mass hoods for the class. 3. Simple Preparation: Let's prepare the watermelon slice. This recipe is based on a 16-inch green. So it'll be better to check the size of your K Green and buy a watermelon according to the size of your cake ring. I'm gonna show you the easiest way of cutting whole watermelon. Prepare a clean chopping board and a bread knife. Instead, the chef's knife also works well, but I prefer to use a bread knife when I cut a hole, watermelon or pineapple. So I'm going to cut off the top and the bottom parts of the watermelon. Then I will remove the rind on the side. Let's start it. Clean up the chopping board. Now I'm going to trim the edges so they can look more clean and round. Like a ball on a creaming will help to make a better shape of the cake. I need one slice watermelon took place in the center of the k and 300 g of chunk parts. So I can use that as a garnish. At the end of the lesson. I'm gonna use the ruler and measuring the size by two centimeter. So basically I'm going to mark on the watermelon. Now I'm gonna try to slice the watermelon. But tickle, make sure that the slice watermelon is evenly cut. In this book, I have a 3 g of sugar and sold each. I'm going to sprinkle the mixture on both sides of watermelon. So it did help to release the water from the watermelon. So the K doesn't become soggy. Massage it gently, flip it over, sprinkle or the rest of the shoe guy. And so prepare a clean towel and I'm going to cover it. I'm gonna keep it in the fridge for about six to 8 h. 4. Making Dacquoise: Now we're going to make meringue. Before that, I can on my oven to 150. So the oven can be preheated nicely prepared, a slick unmet or baking paper or on your open tray. Actually, I prefer to use a silicone mat because it's more sustainable than using baking paper. And we cannot use the cake ring as a stencil. I'm gonna use a 16 " cake ring for this recipe. Get a pestle baking paper for our icing sugar on the top of the baking paper as product widely. And I'm going to simply press the cake ring. Please make sure the stem cell line is visible. So you can draw the line easily. To make that class, we need egg. Why? Lemon juice? Cost is UGA, icing, sugar, almond meal, and cake flour. Now we're going to make meringue. To make nice shiny moraine. We need a very clean bull without moisture. Where does prepare a clean bowl and the egg? Why? I'm going to repeat for 30 s without sugar. Now I'm going to add sugar because the shovel and a few drops of lemon juice add one-third part of cost issue girl. And we've paid for another 30 s. Now I'm going to add the second parts of the sugar for the rest of the issue. So this is the perfect consistency of the medium pink boring. Let's save the Amazon meal, I think Shiva and cake flour. Now I'm going to use a silicone spatula and be gentle to cooperate the powder and marring mixture together. Please look carefully at how I mix the moraine. This is one of them mixing technique. And it helps to not collapse the air inside the moraine. So the ones the powders not showing start mixing and we are ready to transfer the mixture into the piping bag. I have my piping bag here. And I'm gonna use this small size around noses. But inside a piping bag. Remove the bubbles and clean the piping bag. You just circle scraper. Now I'm going to cut off the tip scissors. Before I start piping, I'm gonna spray a bit of water on the mat as plain water makes it easy to take off after baking. I started from the center and I made sure that the pipe, the mixture smaller than the stands in line. Because once the dot class is bake, it will be spreading and become bigger. So I would say leave the gap from here for about 0.5 centimeter less, sprinkle some icing sugar on the top of the dot class. So now we're ready to bake that our class. I'm gonna bake it at 150 degree for about 22 to 25 min. It's nicely bake. When you touch this surface is crispy outside. So now I'm gonna pull it down for about 1 h. It's been about half an hour. Nicely cool down. So now I'm going to transfer these on the plate and I'm going to use these small curves bachelor. 5. Making The Easiest Pastry Cream: To make pastry cream, milk, egg yolks, butter. Because touch and Sheila, beta pinch of salt. Pre-biotic limbo at milk and egg yolks together. Mix it with a wave, caused the sugar and corn starch. I'm going to save the image and add one teaspoon or vanilla paste Florida mixture into Klimt port. I'm gonna use the lower hit with a whisk until it gets thicker, like a custom texture. Please make sure that you are staring through the bottom part, the bottom part of the stick and get burned very easily. I'm going to turn off. I'm going to transfer that clustered into the bowl. And I'm going to add the room temperature butter, mix it together. I wanted to show you the texture of the cost. As you can see, it's very silky and creamy. As clean up the side of the bowl. I'm going to color it with a plastic wrap. Lets keep it in the fridge until it gets completely chill. I'm gonna send cream with a tablespoon of sugar. Check the consistency of the cream. So this is the perfect consistency. Listen me, whipped cream is not ready. I'm gonna mix it with the pastry cream. The pastry cream is completely killed after 2 h though being in the fridge. That's limb of this plastic wrap. And I'm gonna use a whisk. And we stayed until it becomes smooth and add the cream with cream. So I have 3 g, so gelatin leads. I'm gonna say, okay, it in this cold water bath and let it soak about 1 min. Let's take them out from the microwave Dan for 20 s. To prevent getting born of the gelatin late. I left one tablespoon of water and I microwave. So it's nicely melted. I'm gonna put it over to the cream and gently follow through. So now I'm going to transfer the pastry cream into this piping bag. I'm gonna use this small round Nozick. Place them also into the piping bag. And use this more scraper, silicon scraper. Make it clean and remove the bubbles inside a cream. 6. Assembleing The Cake: For assembling prepared cake board or clean plate. And place that on the tectum table. Let's place the dark was on the bottom part of the cake. And I'm going to brush lightly with the rows. Sarah. I'm gonna start pipe the cream starting from the center. Place this myself, watermelon in the center of the k and brush lightly with the rows, Sarah. And I'm gonna start pipe the cream starting from the center. I'm not going to cover the cream until the end because I'm gonna cover it with another piece of that class and press it gently. Then again, brush it with row syrup. So the assembling is nicely done. We're gonna keep it in the fridge for about three to 4 h. To finish the k, we need fresh watermelon, edible flowers, and some green leaves. Today, I'm gonna be using Cosmos flower, but you can also use any edible flowers, like rose petals or frenzies. Made sure to put the flowers right before serving. And please don't put it in the fridge. Otherwise they tend to build. I'm going to scoop out watermelon with this small scooper. If you don't have a scooper, cut the watermelon into the small cube size, scoop it out. With the rest of this watermelon. I'm going to make juice out of it. Let's remove the plastic rep. Now I'm gonna carefully arrange it on the power of the k. Let's put these Google watermelon. Then decorate with flowers and green leaves. Now we're ready. Let's remove the green and the acetate sheet. Adding freshwater Milan the top, keeps another layer of texture complementing the silky pastry cream and self-doubt class bunch. It also keeps amazing visa appeal and makes the cake looks extremely beautiful. I'm very excited to see all the layers inside of the cake. I prepare hot water and the shaft knife and a clean towel. Remote access water. Make sure your knife is hot enough. Slide. Again, cleaned and I get true palette knife. Now I'm going to transfer the slice of k one to seven plate. Learning how to make this k will really help you to improve your pastry skills. It's K is a really refreshing and it's perfect for a summer picnic. Thank you for watching. 7. Making Sweet Potato Filling: To make separate or filling, we need white sweet potato. It has wide choline side. There are many different variety of C potatoes, but I prefer to use white one instead of using orange or a pop-up sweet potatoes. So the white one has more crumbly and dry texture than the orange sweet potato. So it helps to get better texture for the cake. Then we need to concrete beam. We're going to send me with this cream later. I'm going to mix with Cook and smashed sweet potato. And to give us sweetness, we need honey. Let's begin to make the sweet potato filling first. I washed off the dirt with water. And I'm gonna appeal this sweet potato with this pillar. Once you peel the potato, cut into about two inch size. So it can be cook faster. Then I'm going to transfer the sweet potato into my bamboo steamer. I'm gonna stem this potato with this bamboo steamer. You can use any kind of steamer that you have at home. There a reason that I seemed a potato instead of pulling in is because I don't want to make my secret aid or two lottery. We can group these potatoes about 20 to 25 min until it's completely cool. So let's check it with the skewer cell if this cure slide easily all the way to the center. Your potatoes, I cooked. Let's do that. So these potatoes or cook pretty nicely, I'm going to transfer these cooked potatoes into the bowl and I'm going to mesh it. I like a bit of chunky texture, so I will live on a little bit of chunky part. Some trying to spread it wisely so it can be cool down faster. So now I'm going to place potato in the fridge for 10 min. Why we're cooling down the sweet potatoes were gonna whipped cream until it's semi whipped. So I have my taken cream in this bowl and unawareness sprinkler some sugar. You should be ready. Let's make sure that the sweet potato is completely cool down. If it is not, the filling. Filling can be split after mixing with cream. So now I'm going to add some honey and mix well with the sweet potato. I tried to smash all these chunky part because I like the texture. And I'm going to add the whip cream. So we show the texture of this sweet potato. You can still see this small, smaller, chunky packed, right? And we really like this texture. So now our sweet potato filling is ready. The next video, I'm going to explain you how to make the golden fun, kay? 8. Making Golden Chiffon Cake: Should point k is so wonderfully light and airy K, it belongs in the same category as the sponge cakes, but it contains a liquid fat as the rest of loyal and French marring. These two main ingredients are the key points to make the most lives. In this recipe, we need x bar, vegetable oil, milk, vanilla pace. I put surprising flour and baking powder and little bit of sold in the same boat. Prepare a deep round bow, then we can save all the dry ingredients. If another rule we're going to put eggs and milk, vegetable oil, and the dry ingredients. Florida French moraine, we need egg whites. The sugar. That's shove lemon juice or vinegar. If you have a cream of tartar, you can use that instead of using lemon or vinegar, sugar and some acid. My case, I'm using a dash of lemon juice and I'm going to skip. So once you're moraine, give structure and show this point its shape, it means it's ready. I'm going to add half of the moraine, the cake mixture. I'm trying to immerse fight together. So this K mixture is ready. I'm gonna spread is always play on the baking tray. And I'm gonna put a little bit of a spread in the top. So the cake batter doesn't stay on the baking paper for this cake better on the baking tray. And spread it evenly. Palette knife. So now I'm going to place it in the oven at 180 degree and it's nicely cool down. So we're going to cut this pines with this round shape ring cutter. Oh, this one is about 12 centimeter. Before we cut this bond, I'm going to remove the baking pet PayPal from this. Because while we're baking this punch, it tends to stick together. It tends to stay on the baking sheet. So it's better to remove before you start to cutting this punch. Let's talk about three pieces. And we can use the off guard as a crumble. Put the link or toned Golden ship on K, and then press it. To make crumble. We have a few options. One is using a cheese grater. You can also use a food processor if you have at home that I'm gonna use the cheese grater. 9. Milk Honey Syrup And Cream For Icing: To make Milliken is Sarah began to warm up the milk, but it shouldn't be Boyle, just need to be warm. So the honey could be measured easily. So I'm going to turn on the head. I'm adding milk. Once the milk is simmering, I'm going to turn off the head and I will add the honey and mix it well together. I can't see the bubbles coming out. I start simmering it. I'm going to turn off the head. And I'll add one tablespoon of honey and just mix it well, let it cool down on the bench to make whipped cream, Cream, sugar, and vanilla paste. So I'm going to place all the ingredients in Nepal. I'm gonna whisk it until it becomes medium whipped cream. Soda cream is ready. Since we are using the thickened cream, the Fed is legally separate from the cream. And it's usually happen when the cream is not cold enough. So make sure your cream is placed in the fridge. Also putting out bid up sugar could prevent separation. 10. Assemble The Sweet Potato Cake: It's time to assembling the k. So get your subbing play and place one cake layer corners having play. And apply the mix here up that you made. I tried to soak in the sponge completely. And then piping the sweet potato feeling. I'm gonna start from the center. As always, I'm going to leave a little bit of gap. Decide. Okay, I'm going to spend a little bit to make it even. Then I'm going to add the second layer of cake. So King with a sheila sera, sera. Again, five sweet potato feeling. Flatten the survey. Then place the last piece of cake layer on the top of the k and soak the sponge at the sirrah. Let's cover the k with whipped cream. So put the whipped cream on the top of the k. Gradually spread the cream on the side as well. So for the side, I'm kind of holding my palette knife like a particle. And again, one side will be touching the K. And my left hand is just turning the table. And my right hand is not moving. Just telling the table. I'm going to add more cream on the side to prevent this transparent. Let's place this k in the fridge upon for 1 h. Let's clean the serving plate. F. To clean your plate, we can add crumble the side of the k. So let's do that. So we are ready to decorate the top of the k. I would like to show you how to decorate the type of k as a flower shape. For this, I'm gonna use this kind of shape of nozzle and small piping bag. So let's put the nozzle inside. So make sure that your nose is perfectly fit inside. And let's put the cream inside a piping bag. Let's flatten the piping bag with this scraper. Do it one more time. Let's cut off the tip. So we're going to pipe this flower shape from the side. Let's start it. I'm trying to layer this flower shape. We're flower. Don't press too hard. Just naturally press it. So the cream comes out nicely. You can ask just amount of green. If you're not a big fan of reading a lot of green, you can add a little bit less. To finish this equation, I'm going to use this edible flowers, which I just got from my garden. You can use any different type of flower that you prefer. Let's do that. To give more contrasting color. I'll use this mentally. This is our finite k. As you can see, it has a beautiful flower pattern. I use very simple and easy piping technique. But at the same time it looked pretty elegant and beautiful. I'm gonna keep this Gag inside the fridge for half an hour. So the cream will be sad in the fridge. And then I will show you how it looks like from the inside. From the center, we're going to slide one cake. I'm gonna transfer k one disturbing plate. To finish the k, sprinkle some icing she learned the top. This is our final K. As you can see, all the layers turn out very evenly. And actually this is one of my favorite K. I'm gonna show you the texture of the cake, but amazingly tasty. I hope you enjoyed your recipe and I hope you'll try it as well. 11. Ingredients For The Genoise: In general, there are three different food to make a general as pij k. Each meso makes different texture of the k. This time, we're going to separate the yoke and the egg white so we could make the most structure and then sponge cake. I personally like it the most because of the texture of the sponge. So let's begin to introduce the ingredients for the genuineness punch. In this recipe itself, raising flour cause damage costs. Ashuka egg, white egg, yolk, butter, milk, and baking powder. I'm going to save the dry ingredients. Self-rating flour, corn flour, and baking powder. I wanted to give a lot of air inside. So I'll let this dry ingredients. I'm going to bang married and butter and milk. So in this bowl, I pour hot water already. Placed the marine side. I'm going to put a miracle in it. So basically I'm just trying to melt the butter with milk. It can simply microwave it. Instead of doing been married has melted with milk almost. I'm going to set it aside. Let's prepare a cake tin with baking paper. I'm using a cake tin, which is this ten centimeter size. And I'm going to cover it with begging PayPal bought them and on the side as well. So basically, just for the baking paper and make the cone shape very simple. Just measure, decide, lovely, and make a mark. So you will be able to cut it off its leash and prepare Caesar. I have a scissors here and I'm gonna just cut it off. Followed a mark. I make this status by listening. I'm bigger than it's supposed to be. But actually it looks better because after you bake, it is much easier to take off this baking paper. Okay? I'm gonna spray oil on the side. I haven't two strips or baking paper. They're going through it. It's perfectly ready. And please don't forget to print your oven for 180 degree. So the K could be erased beautifully. 12. Making Geonoise Sponge: Prepare a clean bowl and made sure that the bowl is clean without moisture or dust in it with the British sugar until it becomes stiff stage for that ad they should bind to three times. Let's start whipping the egg whites without sugar first. Before putting the show girl, I'm gonna put a little bit of lemon, lemon juice, just food drops. So when it's get wide bubble foam, we can add one-third of Sheila and now I can make a mark on the top of the moraine so I can add more Sheila into it. I can feel the mores structure and heavier. So I will add the rest of the sugar into it. So as you can see, the pig is not straight, but it's class structure. I don't want to over with the moraine. This is perfect consistency. So this is about medium, stiff peak stage. So this is perfect consistency for the k tau and the below table. And add the egg yolk into it. Just give it a mix. It's okay to be not make it fully, but we should avoid over mixing. I will add the half of the dry ingredients and mixing it all the way through. Be gentle and tried to walk fast to prevent full marble lamp. I'm going to start mixing from here. Since all the powder back makes with marring. So we can add the left dry ingredients. Just gently falling through. Okay, I'm gonna stop mixing it in milk mixture. We're going to just put it over. And I'll add a beta of cake batter into it. And just mix it, well, put it all over the cake better for the true class as much as you can, but be gentle. Okay, I'm gonna stem mixing it. So let's put it over the cake tin. I'm going to bake it for 165. I beg, did beautiful, gentle as well, about half an hour. So I'm going to let it cool down another half an hour. And I will remove the cake tin. Let's remove the cake tin. I'm going to let it cool down for an hour. We can slice the jealous into two pieces. Let's cut off the table. But we do not really need to cut the bottom part of the K because the bottom part is also very soft and fluffy. Since we're not using the cake leveler, always better to make a cutting line on the side of the K class smoothly. I'm using a bread knife, slice vertically. Now, if M I make small size of genderless punch. If you have a ring cutter which is about 14 to 15 centimeter, you can use that either. We can make an outline paper like this. So this paper is all bond for ten centimeter size is very straightforward to make. This make a cliche and check the length. So it's about seven centimeter. Knife cut off the paper with scissors. I'm going to draw the line with this small knife. We have two different size of Genoa sponge is all nicely prepared. Let's set on the side. 13. Vanilla Syrup And Simple Preparation: To make vanilla sugar syrup, prepares sauce pan and the water. She'll get a nice mix. Once they start Boyle, I'm gonna let it for three to 5 min until it gets thicker like the same texture. I'm going to get thicker like a therapist. It's been about 5 min. I'm going to turn off the heat. Transferred into a glass. Smells so good. I'm going to let it cool down on the bench for the gray, wash it nicely with water, and remove the water with a towel. Then we can add color into how I pick a grade that is big and constant, Shay, I'm just going to cut into half. Not many of grades, just 15 of them. We're gonna start with the cream. I prepared a cold water bath with these ice cubes in it. So these things really help them prevent separation of the cream. The prepare a clean bowl and put them all in there. I'm gonna put a thick cream and sugar in it. I'm going to start from the lowest paid was all the ingredients I combine. I will increase this bit. I can see that the cream is ready now. Saying the texture of the cream. I love to show you the texture of the cream. So this is a medium. Whipped cream. Cream is ready. I prepared cold water in a bowl and I put one ice cube in it to cool down the water temperature is always better. I put one-by-one. So it doesn't stick together to prepare a sauce pan. And we're going to add 50 g. Yogurt in it and turn on the head, make sure that the heat is slower. So Toyota is Guam up very nicely. I just turn off the heat. This is the gelatin lift. Squeeze out all this clutter. Put into the sauce pan. So that gelatin leaf cut makes yogurt. Now I'm going to transfer. In trouble. We have whipped cream gelatin live with little bit of yogurt. And this is low temperature yogurt and paste, and then lemon. Now, I'm going to add the gelatin if mixture into the yogurt. Give it a nice mix. So it's mixed nicely without any lung. Now I'm going to add it into the cream. So it's all mixed together. Now, I'm going to add lemon zest and the cream is ready. Now, in the next video, I'm gonna show you how to assemble the cake. 14. Assembling The Cake: Okay. We need a K Green and I'm after they shift. If you don't have an answer that ****, Don't worry. Instance prey on the keg ban that you're going to use. Put one slice generous on the bottom. So this generalizes the bigger one. So can we serve is very important to make a soft moist k. So give enough time for sulking. Once they finish this. Okay. We can arrange the grades. Make sure that the grave is take on the effect that the shade or your cake ring. Make sure that there is no gap between the cake ring and the grades. Okay. I'm going to Florida cream until I can see the half of the gray on the side of the ring. Put the green grades on Done cream one-by-one. I'm gonna apply more cream onto the grapes and completely covered. Place the smaller size of degenerate. Press into the bed. Something like the Bonilla Silva Sarah. The sponge is completely submerged. Sugar syrup. I'm going to add more green on the top of the cake. Spread a little bit. It can use a small size of COPD palette knife to make the surface clean and smooth late. Let's place the k in the fridge for four to 6 h. It's been about 6 h is nicely. So we're going to remove this cleaning red and the foil on the bottom that's removed by rain and the acetate ****. Look at this beautiful patterns of grades. Oh, is it Gregson? Nicely organized? 15. Decorating The Cake: We cannot make whip cream for the decoration. Measure that the cream is cold enough so we could get really shiny, smooth, textured cream. For that, I've prepared a cold water bath, and I already put a minute. I'm gonna add 20 g of sugar and then paste. I'm gonna whip cream until they become nice. Medium stage. We didn't pick stage. Somehow medium whipped cream. I wanted to show the texture of the dream. So is hold the shape is still soft. This is perfect consistency. So our cream is ready. Let's put the cream into the piping bag. For that, we need a piping bag and smallest size. No. I want to show you what I share with nozzle. I'm going to use this j. So basically it's curved and narrow opening number. So either you can use this trait one. So let's put a nozzle into the piping bag. I'm gonna use these Craig Berg. Get rid of all the bubble inside. Ready, we're ready for like curation. Before you start by pink, make sure that this part of nozzle goes to the boardroom. So it should be inverted S shape. Let's start it. They can see all the pedal has different shapes. Some of them are B and some of them are smaller. So it always looks better if you give different variety of the size. Let's make one more layer. So it looks more like a beautiful flower. Let's decorate the cake with grades and flower. So I just got the grades into half size. And I'm going to squeeze out a little bit of lemon juice on it to prevent oxidizing of the grapes. If you're selling the CAG in the show, It's better to keep the grape in a whole shape. But if you're selling the car immediately, it's better to cut into half because it looks much fresher. Just keep in mind, the brown part of the grade goes to the bottom. So it doesn't really shows when you're putting the next layer of grades, put it in between two grades. Just like this. To finish the center of the cake, make sure that you are using the smallest size of grades. It looks much better. Another great decay with some edible flowers and leaves. Let's slice the k. So I prepared hot water and a sharp knife, small tau. So put the knife into the hot water. Just wait for few seconds. Okay, then I face warm enough. Remote access border. Again. Let's travel further K on the plate. This is our finite k. The reason we got the smallest size of sponge is because of that. I wanted a cream fill up the side. So you can see this pond when you cut it through. This is our final kick. I'm really happy with this. Gay. As you can see, all the layers nicely organized and it's very evenly. It's very delicious. And it's one of my favorite cake to make him summer. Thank you for watching. Acidity of the yogurt, balanced the sponge and cream really well, and degrades, give a very fresh texture and paste is very delicious and is one of my favorite cake to make in summer. Thank you for watching.