Transcripts
1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make this pumpkin grower. First, I will teach you how
to make the cake batter. We'll teach you how to bake the cake and roll
it for cooling. Next, I will show you how to make the cream
cheese failing. Then I will show
you how to spread the feeling on the cake and
then rebuilds the cake. The cake rolled. I will
teach you how to finish it up and prepare it for serving. Am a self taught. Many years ago, I decided
that I wanted to open up my own home to make cakes
for special occasions. So I took some classes, watch some videos,
read some books, of course did a lot of practice until I felt like my
skills were at the level that I can open up
my own homepage and deliver cakes to people
for special occasions. I had this bakery
for many years until my husband got a job
offer in New York City. We felt like this was
a good move for us. And so I closed
down my bakery and we moved across the
country to New York City. Now here in New York City, I do not want to go through the steps to
open up another big, but I still love baking. As a retired
teacher, I loved it. I have decided to share my
skills with you on Skillshare. This class is aimed at the baker that would
like to learn how to make a rolled sponge cake. I'm excited to teach you
the skills in this class. Let's move on to
lesson number one, making the cake batter.
2. 02 Making The Batter: Start making our sponge cake. The first thing we
need to do is to get our what we want to do. First. Sprays is Pam down. Then we're going to take
this parchment paper, lay it on, and we run it all the way to the
edges, all the way around. Now going to take that
same spray spray down. And then we're going to
set this aside while we make the medium bowl. We're going to work together
all the dry ingredients. We're going to need. One cup of flour, one teaspoon of cinnamon, one teaspoon baking powder. Three-fourths, teaspoon
of baking soda. So I'm going to do the fourth. One half teaspoons
assaults one-fourth, and one-fourth to
spoon, I'll spice. And then we want to just
whisk this together and make sure it's
all blended together. In our larger bowl, we're going to whisk
together sugar, which is one-and-a-half cups and one-half cup. Confectioner's sugar. Three-fourths cup of
the pumpkin puree, one teaspoon vanilla extract. And before. And then I'm going to
whisk this together. Break those extra parts. List this all together. Once this is all
works together well. We're going to add the dry
ingredients and whisk that in. Make sure all of
it gets whisked in the snow dry ingredients.
All liquidity. We're now going to take our cake mix and just
dump it in the panel. And we want to spread it around. It's not going to be good. Because we're going to
be rolling this cake. I want to make sure it comes out to the edges
on all the sides. Just to level it out. We're now going to fake this in a 375 degree oven
for about 15 min. So we'll be back when
this is fake for 15.
3. 03 Baking And Cooling The Cake: Oven is about ready to be. So we're going to check
it and see if it's ready. We check this by
just tapping down. And if it springs back, like you can see it's doing, then we know what trend going
to move this off the towel because we need to sprinkle some powdered
sugar on the cow. So we're just sprinkle it on, make sure it's laying flat. And then we're going
to take our kid and we're going to dump
it out onto that tau. Now, we need to pill
that parchment paper up. And we want to start at this
narrow end of the cake. And we're just going to
roll our cake in the towel. And then let this now
come to room temperature. Probably about four,
four-and-a-half hours. And then we'll make the
feeling that goes in.
4. 04 Making The Filling: We're ready to make the
feeling for our pumpkin. In our bowl. We're going to add our
butter, cream cheese. I have loved both
of them soften. Come to room temperature. Now we're going to just mix
these up till they're creamy. We're now going to add
our powdered sugar, which is two-and-a-half cups. And we're going to
add one teaspoon of vanilla and one-fourth
teaspoon of salt. And we're going to kind of
mix this in a little bit. Because my B, they're just
not really have a low. Then turn it on Monday. Can you just ever so
slightly the powdered sugar. And that way I don't
have that sugar. And there you have the feeling.
5. 05 Spreading Filling And Rolling Cake: We're now going to put the feeling on the
cake and finish it up. I've let my cake cool. Now I'm going to unroll it. And with it unrolled, I'm just going to stick
this feeling on the cake. Once I have the
feeling on the cake, I want to spread it. I want to get it to
cover the whole cake. And it is very thick
and some spots. So we're going to thin it out because we don't want a
really thick in one spot. Because as we roll it back up, you'll get plenty in the roles. We want to make sure we get
this all the way to the edge, all the way spread out
to be see any that's really thick, thin it out. And there you have
it all spread out. Now we're going to take
the same edge that was the center. And
we're gonna roll it. But this time we do not
want to bring the Tao. It's going to be rolled a
lot slower as we separate the cake from the towel. Get rid of that tau. We're now going to take our cling wrap and
lay it down here. I don't think this is
quite wide enough. So I'm going to bring
another piece down here. Then I want to
bring my role cake. I'm going to lay it out
there because I want the same side at the bottom. So I want to roll this
up and turn it over. Now I'm going to stick this in the fridge overnight
so it can set up. So I want to put this seem so down on this for sure itself. And then put this in
the fruit to set up. We'll be back tomorrow to show you how to finish
this up and get it ready.
6. 06 Finishing Touches: We have let our cake row sit overnight in the
fridge and set up. We're now ready to do the last little bit
of finishing touches. We want to start by
unrolling the cable. Once we have that unrolled, you want to pick this back on our board because
we're going to use this board as our serving board. I'm going to add Could a
little bit at an angle. Just so that it looks
a little bit nicer. Or Yemen, take our
soup and I'm going to pick just a little bit of
powdered sugar in there. Then I just wanted to
test the top of our kit, grow without powdered sugar. And then I want this to look like it's going to take my knife and I wanted
to just cut a tiny bit off. So the frosting on
the cake are equal. So now you can see how that's
equal and it's not in, I'm gonna do the
same with this one. Just cutting a little bit
off to meet the equal. And here you have your cake row. When you serve this, you can slice it up for you
guess and serve it on plates. I'm gonna be serving this
out of big club tonight. And so I'm going
to have my knife sitting on this board and that's why I wanted to display
it on the board. And I'm going to let my guess cut to the size that they want. So I will not pre-cut.
7. 07 Final thoughts: Thank you for taking this class. We have fun making
our pumpkin role. You learn how to make a rolled sponge cake that
has a feeling inside. First, we learned how
to make the batter, then we put it in the
pan and picked it. After the cake was baked
out of the pan and rolled it up into a towel that had been
sprinkled with powdered sugar. We let it cool in this town. While the cake was cooling, we made our cream cheese feeling with the feeling
made and the cake cool. We unrolled the cake and then spread the
feeling onto the cake. With the feeling spread all the way to the edges on the cake. We then again rolled the cake. We then placed it on some
plastic wrap and wrapped it up, put it in the fridge and
let it set up overnight. Once it was set up, we unwrapped it and we sprinkle
it with powdered sugar. It is now ready to serve
tonight at my book club. I hope your cake turned out the way
that she wanted it to. Your project for this
class is to make this, the recipe for the cake is
in the project section. Please make sure you take a
picture of it and posted on our project page and
tell us how it did. I look forward to seeing your cakes from my
kitchen to your kitchen. Happy.
Nadine Thomas
