Heath Candy Bar Parfait

1. 01 introduction: Thank you for taking this class. In this class, I will teach you how to make heat candy bar. I will first teach you how to make the chocolate cake batter. Next, I'll teach you how to bake the cake. Then I will teach you how to make the chocolate. Next, I will show you how to make the width Tukey. When all of the ingredients are ready, I will show you how to assemble your parfait. A self taught Baker. Many years ago, I decided I wanted to make cakes and other deserts for special occasions, using online classes, books, videotapes, and live classes, I honed my kick decorated skills until I felt like I was at the level that I could make professional-looking cakes for other people. I then opened up my own home bakery. I had this business for several years and tell my husband got a job offer in New York City. We decided this was a good move for us and so I close down my bakery and we moved across the country to New York. Now here in New York City, I do not want to go through the steps to open up another homepage, but I still love baking. As retired teacher, I loved teaching. I decided to share my skills with you on Skillshare Class is from a video that I made several years ago when I had my home business. I had a blog that went with this obviousness. I no longer have to home business nor the blog. But this is still a fun t-shirt recipe and I felt like I wanted to share with you, this class is aimed at the bakery that would like to learn how to make parfait, making the printing from scratch, the cake from scratch, and the whip topping from scratch. I'm excited to teach you the skills in this class. Let's move on to lesson number one, making the cake. Yeah. 2. 02 Making The Cake: Today I'm gonna show you how to make a candy bar parfait or trifle. It's fairly easy. The first thing you need to do though, is you need to make the chocolate cake. To make the chocolate cake, the first thing we're gonna do, we're gonna dump our four eggs into here. Then we're going to 1 fourth of our chocolate mixture here. Now, all this chocolate mixture is the water, water that's been brought to boiling, and then the cocoa together stirred, and then it is brought back down to room temperature. Now what we're gonna do is just mix this. Now ready for when we put it in with the cake, We are now ready to start mixing up. We're ready to now add our dry ingredients. We are then going to just turn this on, just slow The love to mix it up. Once we have that mixed up, we're going to go chocolate. The button. We want to incorporate, mix this up. Well, we want to turn this onto just a very, very low. We do that until we see all the dry ingredients are mixed. I just want to scrape this down. The next thing I'm gonna do is I'm going to turn this up to medium speed. That's now mixed for a minute and a half. What we're going to do now, we're gonna scrape down the bowl. We're ready now, if you add that in chocolate mixture to this, but one thing I forgot to do, this mixture is add the vanilla. So I'm just gonna stir that. We actually have all the ingredients. We're going to take this chocolate and egg mixture and added to the batter that we have in our stand mixer. What we want to do it in three equal parts, having a mixed for about 20 seconds in-between each part for a total of a minute at mixing time to incorporate, I'm going to pour about 1 third, just eyeballing it into their lift this up. And then I don't want to start telling me mine my 20 seconds until I see that that is fixed. If I wanted to be a medium speed, perhaps 27. Alright, now if I turn that off and I lower this back down because I find it's easier to add my stuff. That's right. I'm gonna raise this up. I'm just gonna do it all. So I see that it's pretty much fixed. It, it's gonna go back up. In trying to do that one more time. This time we want to make sure we get all of the stuff off the sides into the delicious chocolate. I'm just going to quickly scrape down the sides again. Just try everything. We are now just going to definitely need it for 20 more seconds. We're now ready to pick this in our cake pan. Because we're going to be breaking this cake up. I chose to click my cake in a Jelly Roll pen. 3. 03 Baking The Cake: You'll notice my Gelly Roll pen has a silicone mat in the bottom. I also spray down the sides. I'm gonna do is just dump my cake batter into. I just want to make sure the whole cake pan is evenly distributed with the cake batter. Because this is an a Jelly Roll pen. It's probably only going to take 20 to 30 minutes, somewhere in-between there. So I don't want to start checking this at 20 minutes. This is radical in the oven. We will come back and check it when the timer goes off in 20 minutes? Yes, Justin, I'm gonna pull this out. You'll notice it comes out three. Pull this out of the quote, will be ready for our department. 4. 04 Making The Pudding: Now to start making the printing part of art, let's go to the stove and make it to this pan. We're going to add sugar, cocoa, the cornstarch, the salt. We're just going to stir it up together. We're now going to turn the heat on immediate temperature and milk. We want to get this mixed air and we wanted to come to a boil. Stern at the whole time. Heats up. You'll notice there's less and less specks in it because the chocolate and the cornstarch in the sugar are dissolving into the liquid. I'm switching to a width because I'm hoping I have a hug to dissolve better. Notice, most of that chocolate is now dissolved in. Now we're just waiting for it too. It to a boil. When it does come to a boil, we're going to want to boil if two minutes. Starting. Now we're gonna look well Stern, for two minutes. We want us to do it because we don't want it to go lumpy. I can feel that it's thickening up. The timer is about ready to go off, meaning it's boiled for two minutes. I got to turn that heat off. We're now going to put the butter and vanilla extract. We will then stir it until it is mixed in and the butter has melted. We're going to let this cool before we put in the parfait. We're now ready to make the homemade. 5. 05 Making The Whipped Topping: We're going to start the homemaker whip topping on the stove. We're going to pour this 1 fourth cup of cold water into this pond. We want one teaspoon flavored gelatin, which is less than one package. And I'm just going to sprinkle this over the water. We're gonna love this for two to three minutes. This has been sitting for two to three minutes. We're now going to turn the heat on medium-low until that is the result that is completely dissolved and clear. Now we're gonna turn the heat off. We're going to let this cool. We're going to place one tablespoon of our whip cream into this bag. We're going to also put cream of tartar 1.5 teaspoon into this bag. We're going to fill up the bag. Then we're going to mesh this around until that is completely dissolved within. When I can't fill anymore cream of tartar. I know it's ready. Now we're gonna take this cream of tartar whipping cream mixture. We want to get it into that vote. You notice it's kind of sticking to the bag. I turned inside out. I'm just going to scrape it all off into that boat. Then I also want to pour the rest of this whip cream and over that to help clean anymore cream of tartar that might be on or off. I'm going to put sugar in my hand mixer. As you can see this, this started. We want to add gelatin water. You can see it starting to thicken up. I do want it to be. Now. I'm gonna take my friend Nala, gonna dump it in there. I'm going to mix it just enough to mix that. You have your homemade with topping. Ready to go into heart failure. 6. 06 Assembling The Parfait: I have all the ingredients now made and ready for printing the perfect together. My K expect I have my substitute in the fridge. I made the chocolate pudding. I also ground up my six heath bars. Next thing I need to do is I need to crumble up the cake. I have my fall and I have my k. I'm going to do is grab from here. It doesn't have to be neat and crumble. It. Maypole. I don't need really small, fine like when you make cake pops, but you do want it to be crossed. If you abolish not big enough to hold it all that, sorry, I just fill up the bowl. And then you need more. You can come and more. We are ready now to start putting together. Parfait are trifle made and one big container that college trifle. When it's made an individual cops to call it apart fate. I'm gonna show you how to do both today. You can use many different types. This is the one I'm gonna use for the tri-fold. I'm gonna use this one for the parfait. You can use round ones, you can use champagne caps, you can use wine goblet, whatever you want to use. Visa, what I chose. I like these and I get him there. The disposable you can watch movies began because they are hard plastic. One reason I like these where I do the individuals because I can find a whole lot of really unique shapes to have my do certain. If I'm having a big part in, I don't really want to clean up the mess afterward by washing all of these, I can just toss them because they're not that expensive. I want to I can clean them up. Either way. They look really great when there'll be insert. So let's get started. The secret to make them polar phase or trifles is to layer them. With this one. We're gonna start with a layer of chocolate cake. I'm just going to pick in the bottom of my co, about a one inch layer, 1.5, one-inch layer of chocolate cake. On top of this layer, I'm just going to sprinkle a layer of the heat candy bars. I'm gonna put my hand. Now what I'm gonna do, it, just boom it in their next layer we do is the talking. Like to keep this pretty clean. I don't want to see white or whatever I don't have there, so I keep that wiped off. Get a paper towel. I keep this wiped off because I want showing through the glass B what that layers we're ready to do our second layers. I just want to add more K12. That cake layer again, I'm gonna a candy bar. I want to get some more, some more cooler. Just to help make that look a little bit prettier. I am gonna spirit on just a little bit at the more air you have a trifle. Let's move on to the parfait. Usually set up about four to six at a time to do several at a time. Then I just picked a handful of Crohn's. Notice I'm just using my hands on this because it's that spoon actually gives more than I wanted to know because I just want it about an inch like that. Just put in Hansel. And then on top of that, I'm gonna speak with just a little bit of the heat candy. Then we're ready to do small spoonful. You may need to wipe that down. If you're trying to get it to look just perfect. Remember we need to put a lot of layers so we don't want to reinforce, unlike the trifle like I showed you, is great if you're just having five or six or whatever people, not a whole lot of people. But if you're having a big crowd, you're probably going to want to do the individual just because the individual ones, you can make a whole lot of little bit more. If you're not able to pick the full two layers on. If it's only big enough to put like one layer, then only put the one layer. I'm gonna try to get as much of the two waves. These ones are a little bit small, so I may not be able to get before two layers. Gonna try. I want to ask someone what the kick. I'm going to kind of push that down. I want to try to at least get a modified to layers. That way I can push down that whip cream. We want to add some more with that last slide with whipped cream is over at the top. It's gonna be okay. You just don't want the rest of it. The caps, I'm going to fill up the perfect with the chocolate. All we're gonna do now is the whip cream. I've got this ice cream scoop. I'm gonna pit. I could gap what she'd done a little bit, but that curse me. More decorative on top. And then just push it down a little bit. That gives me more that rounded look on top. Then of course, I want to finish up with sprinkles. We want to make sure they know this is a heap candy bar. What does, does not gonna enjoy? A delicious personalized heath kind of par or Fe for their dinner. Desert. The scratches, heat candy bar, chocolate truffle, which you pick, your guests are going to enjoy. 7. 07 Final Thoughts: Thank you for taking this class. We had fun making our heat candy, chocolate parfait. You learned how to make the chocolate cake, chocolate pudding, the whip topping. After making all these components, we crumbled our cake and crushed the heath candy. We started to build into layers. Our first layer was sick, crumbled cake. It was sprinkled with the heat can be pretty whip topping. We then repeated each layer, ending with an extra layer of sprinkled candy. As I showed you in this video, this desert also works great as a trifle if you want to do family style where everyone's scoops up their own, I hope you're parfait or try faux. Turned out the way that you planted to your project for this class is to make it there are multiple hard phase, at least 61 large trifle. Makes sure to take a picture of what you made and posted on our project page. Tell us how it went. Look forward to seeing your work and hearing from you. From my kitchen to your kitchen. Happy painting.