Vanilla BIRTHDAY CAKE Recipe w Buttercream Frosting 2nd Birthday! Gemma's Bigger Bolder Baking 113

Hi Bold Bakers! Its kind of hard to believe
but Bigger Bolder Baking is 2 years old today and we are going to celebrate by making the
most impressive vanilla birthday cake with buttercream frosting. So lets get baking.
Over the last two years, weve built up a really good repertoire of recipes but today
I want to show you a master recipe for vanilla cake and for buttercream frosting. They are
two recipes that every bold baker must have to hand. Were going to start out by mixing
together our wet ingredients.

In a jug, add in your egg whites, a whole egg, milk, and
vanilla extract. And then just whisk them all together until theyre combined. Ok
thats our wet ingredients. Were going to set these guys aside and get started on
our dry ingredients.

For our next step, Im going to mix my cake on my stand mixer, but
dont worry, you can also mix this cake easily by hand. Into my bowl, Im going
to add in my flour, sugar, baking powder, and salt, and then just give them a quick
mix up with a spatula. Into our dry ingredients, were going to add in our cold, cubed butter.
So now were going to turn on our machine to medium low speed and were going to let
the paddle actually work the butter into the flour and youre going to end up with fine
bread crumbs. Now I know this technique is a little different from what weve done
before, but adding in the butter this way, it makes it nice and small and gives your
cake a different crumb and makes it nice and buttery.

And remember you can also rub in
the butter by hand no problem. And this is what it should look like. There are some little
lumps of butter, there are some finer pieces. This is perfect, this is what were looking
for.

So now were going to turn our machine back on to medium speed and were going
to add in our liquid. All were doing here is mixing until our batter forms and theres
no more lumps. It only takes a minute or two. And there you have it, thats our cake batter.
You want to run a spatula underneath to make sure theres no dry bits, but thats what
were going for.

Ok great, now were going to take this batter and get it into our cake
tins. So Im baking our cake in three, six inch tins because I want to get it nice and
high. But dont worry, you can also bake it in an 8 or 9 inch tin and also, it can
be baked in cupcake tins. Into a buttered and lined tin, divide your cake batter evenly.
You also dont have to use three tins like I am.

You can always bake it in one and just
slice your layers. I can already tell these cakes are going to be big and bold, I cant
wait to see them. Were going to pop this guy into the oven now at 350 degrees Fahrenheit
or 180 degrees Celsius until theyre firm on top and lovely and golden brown.
While the cakes are baking, were going to get started on our buttercream frosting.
Now I know a lot of you find buttercream frosting hard, and I found it hard when I first started
baking. But if you just follow my tips and techniques, I guarantee you will have a fool-proof
buttercream frosting every time.

Im going to put this recipe with instructions and the
recipe for the cake on biggerbolderbaking.Com. Into your stand mixer, add in your room temperature
butter. A really important tip is that your butter is room and soft but not melting. You
want to get a nice texture.

Were going to turn on our machine to medium high speed
and cream up your butter. You want it to get nice and fluffy before you add in your sugar.
You can also make this frosting using an electric hand mixer, but its very difficult to do
by hand. This is what you want your butter to look like. Its pale, its grown in
volume, it is the perfect texture to start adding in the icing sugar.

So now were
going to turn back on the machine to medium high speed and were slowly going to add
in the sifted icing sugar spoonful by spoonful until its all gone. If I can give you one
bit of advice about adding the icing sugar, dont let the spoon get too close to the
paddle because Ive done that many times. Ok great its looking good. All of our sugar
is in there.

Its kind of grown in volume. Its nice and soft. So were just going
to go in with a spatula and scrape down all of that icing sugar. Perfect.

So to flavor
this, were going to add in some vanilla extract, some salt, a little bit of milk,
and also I have some vanilla seed so Im going to add them in there too. Itll make
it look really nice. Now that weve got our flavor in there, Im going to turn the
machine back on to high speed for around 3-4 minutes and let it all whip up and then were
ready to go. This buttercream recipe can be made in advance and be kept in your fridge
for up to two weeks so its really great.

Ok I can tell that this is done. Look at this.
This is how your buttercream should look. Light and fluffy, white, full of air, and
thats the reason we beat it up so much. Some people say to me that their buttercream
frosting tastes like butter, it absolutely should not.

It should taste like air. And
thats the reason we keep on beating it. If it still tastes like that, then keep it
going on that machine. This is perfect, it tastes like a fluffy vanilla cloud.

Its
going to great with our cake. I just heard our timer go off there so were going to
set this aside and go check on our cakes. These cakes look great, theyre a lovely
golden brown on top and theyre nice and firm in the middle which says that theyre
done. And you can also tell because its pulled away from the edge of the tin.

So this
is my favorite part, the decorating. When everything comes together. Now I made this
cake yesterday because its always best to decorate maybe day old cake because it
doesnt get as crumby and it looks much better. Also, you can make this cake in advance
and freeze it, have it in the freezer for maybe three weeks and then pull it out whenever
you need it.

Before we start frosting our cake, were going to even out the layers
to make sure that everything is level and smooth and it frosts much better. So if you
have a little bump on top like I do, take a knife and just cut as straight across as
possible. And then just remove that lump and then you end up with a nice level top. Now
that we have our cakes leveled off, were going to start to decorate.

I actually like
to decorate mine on a little bit of a turntable because it makes it really easy to frost.
If you dont have one, dont worry about it. Put a nice dollop of buttercream in the
center of your cake. And then with your spatula, were just going to move it all the way
around to the edges. I like my buttercream to be nice and thick.

And try to get it as
even as you can, I know its not easy but you know what? The less you think about it,
the better of a job youre going to do. Now go on with your next layer and just continue
frosting as before. Ok now on with our last layer. Now what I like to do is use his bottom
as his top, so you get a lovely even layer when it comes to decorating.

Just look at
that, it looks fantastic. So our next layer is our crumb layer. Now this a really important
step because it catches all of the loose crumbs so it wont make its way into your final
decorating of your cake. So all you want to do is put your frosting on top and work it
around the top of your cake all the way down the sides.

Were just doing a thin layer
all over trying to catch any loose crumbs. This is just a rough layer. What this also
does is make your cake nice and straight and even, which is something I had trouble with
cakes in the past until I started doing this method. As you can see, its catching up
all the crumbs because we dont want those in our finished product.

And that is our crumb
layer. It actually looks pretty good right now. But what were going to do is take
this cake and pop it in the fridge and let this icing go cold and set. Itll take around
20 minutes to half an hour.

Itll make it much easier to decorate on this once its
cold. Our cake has been in the fridge for half an
hour and our crumb layer has set. You can tell because its nice and firm underneath
your finger. Now were going to go ahead and put on our last coat of buttercream frosting
and then were going to cover it with sprinkles.

I always like to start at the top of the cake
decorating so I can work it down the sides. And like I said before, the faster you move,
the better your result. Continue around the cake with a nice thick layer of buttercream
frosting. We have every patch, every little space of cake covered in frosting.

It doesnt
look perfect but dont worry about it, our next is to cover it in sprinkles and as we
know, sprinkles cover a multitude of sins. To decorate your cake with sprinkles, start
by pouring them all over the top and then for the sides, youre just going to have
to take handfuls of sprinkles and pretty much just throw them at the side of the cake and
make them stick. One important tip is to put a baking tray down underneath the cake so
it catches all of the sprinkles so you can just reuse them and throw them back on. Now
Im pretty sure you can already see why I love this method, of decorating.

Number
one, because its super easy. Number two, because you dont have to be a perfect cake
decorater to be able to do this. It is a great way to decorate an impressive cake. And there
you have it, in just minutes you have a big and bold birthday cake.

It looks insane. The
thing about this cake is that it doesnt need a whole lot so Im just going to pipe
some rosettes of buttercream on the top. And then look at this. How fantastic, what a great
celebration cake.

Perfect for bigger bolder bakings birthday, perfect for your birthday.
This technique for decorating with sprinkles is so fast and easy, I know youll be able
to recreate it. Now Im going to cut out a big slice. With a serrated knife, cut yourself
a generous slice of this beautiful cake. Look at all those layers and those sprinkles.

I
love the colors and the contrast. It looks fantastic. This cake is soft and moist and
the taste of vanilla is just gorgeous. It reminds me of birthday cakes I used to have
when I was growing up.

Thank you so much for the great support over the last two years
and being part of the bold baking community. I couldnt have done it without you. 2Nd
Birthday! Yay!.

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Tia Mowrys 3 Easy Microwave Mug Cake Recipes Quick Fix

- Sometimes you just get that
urge to want something sweet and there is nothing
easier than mug cakes. (Upbeat music) The first one is my brownie caramel swirl. Alright. So what I have right
here is a mug of course.

And I'm telling you guys,
this is so incredibly easy. I don't know about you, but I have a lot of late night cravings,
you know, cause I am pregnant. But sometimes you don't have to be pregnant to have a late night craving. You want that sweet craving now and you don't have the
time to bake a cake.

So I have the solution for you. In my mug I'm gonna add hot chocolate mix. Flour. These are like all of my dry ingredients.

Sugar. Baking powder. And salt. I'm gonna mix this all together so that everything is
incorporated and combined and I'm gonna move on
to my wet ingredients.

Okay. I'm gonna add some milk. And this is just regular milk. For another option you
can use almond milk.

Add vegetable oil and vanilla extract. All of these measurements
are in the description below. A lot of my late night cravings as of late have been chocolate, so this
brownie is just like perfect. (Laughter) I just have to be really honest with you.

Sometimes I've been giving
myself little excuses because whenever I eat
something sweet the baby kicks. And you know, I want to feel
like she's doing okay in there and I want to like, you
know, hear from her. So whenever I eat something sweet I'm like oh hey, there you are. So that's my little excuse.

I'm gonna add some
bittersweet chocolate chips. And these are bittersweet because there's a lot of sweetness
going on already. But what's really cool about
this is once this melts down, you'll just get some really nice bites of some ooey, gooey, chocolate-e-ness. If that's a word.

How do you spell that? Chocolate-e-ness. I'll let you guys figure it out. (Laughter)
I can't have my brownie caramel swirl
without my caramel. This is like my favorite part.

I just kind of put it
right there in the middle. I'm just gonna push it down. Deet, deet, deet until
I can't see you no more. (Laughter)
Bye bye, caramel.

See you later. One thing I love about this brownie is when I kind of dive into
it I'm gonna have this really nice kind of caramel ooey goodness. And guys guess what? That is it. It is microwave time.

You're going in there, buddy. For 90 seconds. (Clock ticking) (ding)
Look at that. I mean, it looks exactly like a brownie.

But it's really hot, so you want to let it cool for a minute or two. You can also add your favorite toppings like whipped cream, icecream. I'm gonna go diving for that caramel. Oh my gosh.

This looks so good. (Laughter) See, if I'm singing or dancing with food or around food, you know that it's bomb. (Clinking) Oh. Oh my goodness.

Oh my gosh. Mm. This is so good. Can you tell that I'm spazzing? (Laughter) This is so good and so easy.

And I have more for you. Yes. Today is a good day. Hello? Yeah.

You would like a banana mug muffin? Okay. Yes. Coming right up and I swear
in only like 90 seconds. Okay? Alright, I'll talk to you later.

Bye. Now onto my banana mug muffin. I don't know about you,
but I love bananas. Bananas, bananas.

Who doesn't love bananas? I love bananas. (Laughter) Okay. So it's really important
that you use a ripe banana. You know how you always kind
of have the lonely banana that's just like all by themselves? Well guess what? You're not gonna be lonely anymore.

We're gonna use you. Okay, so I'm just gonna
use half of a banana. Just gonna mash it with my fork. Don't be afraid to just get in there.

And that's why you want a ripe banana, because you want it to be soft
so that you can mash it up. I'm gonna move on to my wet ingredients. Add some milk, some butter, melted butter. Awesome sauce.

Egg. Lovely. And vanilla extract. Give this a stir and mix it all together.

This banana mug muffin,
it's perfect for like those mornings that you want something and you kind of have to get out
of the house rather quickly. Or again for a midnight snack. Now on to my dry ingredients. Add flour, baking powder, and sugar.

Make it nice and sweet. Give it a little stir. There we go. I'm gonna add some
semisweet chocolate chips and some walnuts.

Give it a little stir. Ooh, yes. Pop it into the microwave for 90 seconds. Oh.

It smells so good. Again, you can add whatever toppings you want on top of this. You can add some more slices of banana, some more walnuts, or some butter. You know what I mean? Butter, butter, butter.

Look at that. You look fantastic. Oh my gosh. Mm.

(Laughter) Uh. The chocolate and the banana
is like a perfect combination. And then you get that
crunch from the walnuts. I will be ready to tackle
on my day with this.

Next up, my gluten free lemon mug cake. I'm gonna start with my
dry ingredients first. I'm gonna add some almond flour,
baking powder, salt, sugar. Give it a little stir so that everything is mixed together nicely.

Now on to my wet ingredients. Add some egg, coconut oil. You can't have a lemon
mug cake without lemon. Lemon zest and juice from half of a lemon.

It's so refreshing. Lemon cakes are like perfect
for spring in my opinion. They're so light and fresh. I think we all know
what time it is by now.

It's microwave time. (Laughter) (clock ticking)
And we wait. (Ding)
Amazing. The finishing touch to my lemon mug cake.

I'm gonna add some whipped cream. I love me some whipped cream. Top it off with a slice of lemon. Ah.

Oh my goodness. This looks so good. Mm. Mm.

Oh my gosh. This is so delicious. Mm. I love cake.
(Laughter) So guys, these are some
of my favorite cakes.

Let me know what your favorite cakes are in the comments below and who knows? Maybe it'll be showcased
on one of my videos. Tia Mowry's Quick Fix. Make sure you guys subscribe
and I'll see you next week. (Upbeat music).

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Yalanji Recipe - Look and Cook step by step recipesHow to cook Yalanji Recipe

Finely chop the onions, parsley into small pieces. Chop the tomatoes & keep it aside. In a large mixing bowl, add
the washed egyptian rice & chopped tomato. Combine together chopped onion, parsley, tomato paste, pomegranate syrup,
olive oil, dry mint leaves, cinnamon power & white pepper powder.

Add both lemon salt & sea salt & mix
them well till all the ingredients are combined. Peel the potato skin & cut them into slices. Peel the carrot skin & cut into slices. Take a vine leaves & place in the board.

Stuff the rice mixture & roll it firmly. Take a heavy bottom saucepan & arrange the base
layer with sliced potato & follow by carrot slices. Add the mint leaves now arrange the vine leaves & roll closely &
cover with plain vine leaves. Add water & place the lemon slice & add salt on the top.

Cover the lid. Cook for 2 hours or until the water is evaporated. Now place the cooked rolls on the serving plate. Garnish with lemon slices & serve.

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Mirror Glaze RecipeHow to Make a Mirror Cake Recipe

HI everyone and welcome back to my channel.
Today Im sharing with you how to make a Mirror Cake. A mirror cake is a cake covered
with a glaze that sets with a reflection, hence the term mirror. There are a tonne of
different designs, Im going to show you how to create a marble like effect. You dont
need any special equipment to make this cake, and its not too difficult either so let
me show you how to make it.

The first thing you need to make a mirror
cake is a cake. You can really use any type you would like, chocolate cake, cheesecake,
Ive chosen to make a strawberry and white chocolate mousse cake, you can find the recipe
in the information box as well as on my website. Make it the day before and place it into the
freezer to freeze overnight. The frozen cake is going to help to set the glaze.

When you are ready to make the glaze measure
out the white sugar and place into a medium sized saucepan. To the sugar we are going
to add sweetened condensed milk as well as water. The sweetened condensed milk is the
most important ingredient in the glaze, its what going to create the reflection. If you would like to make this mirror cake
you can find a printable recipe as on my website, just click the link on the screen.

Place the saucepan over medium low heat stirring
occasionally to dissolve the sugar. While the sugar, condensed milk and water
is heating up, in a small bowl measure out 2 tablespoons of powdered gelatin and pour
over half a cup of cold water. This will swell the gelatine, allowing it to dissolve in the
glaze much easier. If you are vegetarian and would like a substitute for gelatin try using
agar agar.

Mix the the water and gelatin together with a spoon and leave for a few minutes. Stir the sugar, condensed milk and water until
it just begins to simmer and turn off the heat. You will notice that the sugar has dissolved
and the liquid has become a lot thinner. Spoon in the swelled gelatin, it should have soaked
up the water by now, becoming quite solid.

Stir it into the liquid until it has completely
dissolved. Into a medium sized mixing bowl, pour in two
cups of white chocolate chips. Make sure to use chocolate chips or cut the chocolate small
so it will melt a lot easier. Pour the hot liquid over the white chocolate and leave
to sit for about 5 minutes to allow the chocolate to melt.

After 5 minutes use a whisk to gently mix
the glaze until the chocolate chips have completely melted, this will take a few minutes. Be very
gentle to not put any air into the glaze as this will create air bubbles on the finished
cake. If there is the odd bit of chocolate left over, dont worry well put it through
a sieve. Now you can add your colouring.

Im using
a red gel food colouring as my cake is strawberry and white chocolate flavoured but its completely
up to you what colour you use. Well create the marble effect when we pour the glaze over
the cake so just choose your main colour at the moment. Stir the colour into the glaze. If you can
still see chocolate chips in the glaze at this point now is a great time to pour the
glaze through a sieve to remove any lumps.

Before we pour the glaze it needs to cool.
The ideal pouring temperature is around 35-37 degrees celsius or about 90 degrees fahrenheit,
basically body temperature. So how to do you know its at this temperature?
You just use your hands to feel the outside of the bowl. It shouldnt feel hot, or warm,
but also not cold. Just a very very cold lukewarm.

Remove your cake from the freezer and place
onto a cup that is sitting in a tray to catch the drips from the glaze. Begin to pour the glaze over the cake, it
will run down covering the sides. A lot of the glaze will drip off, but you should get
a good coverage. To create the marble effect use gel food colouring and add a few drops
to the top of the cake.

Use a small off set spatula to smooth over the cake, spreading
the gel colouring. The glaze will still spread down the cake, making the effect look more
authentic. Leave the glaze to set for 3-4 hours before
cutting into the cake. I hope you enjoyed this recipe.

If you make
this mirror cake please send me a photo, I. Would love to see your design as no two will
ever look the same. Thank you for watching and I will see you in my next video. Bye..

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LEMON LAVA CAKE RECIPE

- Don' be scared. Don't be mean. Today you're gonna need a ramekin. Hello, everybody.

It's Barry here. Welcome to My Virgin Kitchen, the YouTube channel that
inspires people apparently. Welcome. I hope you're well.

Today, we're making a lava cake, and not just any lava cake, no. You see the chocolate
lava cake very often, but no, we aren't doing that. No. No.

Insisting, no. We're doing a lemon lava cake. That's a combination of lemon curd and it's got some white chocolate in it. So you're still getting
that chocolatey goodness, but mm, with a citrus burst.

You're gonna love it. If you're not on the My Virgin
Kitchen website right now, head on over for the full method writeup, ingredients, all that stuff. Without further ado, let's do it. Okay, first thing you need is a ramekin, and we've all been there before, right? It's Christmas day.

You go around to relatives
for Christmas dinner, you have to take a chair around. But generally when it comes to cutlery, sometimes they're running out too, yeah? So, you know, you go
and have a nice glass. You've got three glasses, and some of you end up
drinking out of like a jug or, I don't know, a kettle or something. This is my example in ramekins.

So I used to have four of
these, but I've still got two. So that's cool, all right? I've also got this ramekin and this one. So I'm kind of creating Christmas Day in the form of ramekins right now. I guess my point is, it doesn't matter.

And now I sort of wanna like play music. (Barry vocally imitates a beat) Meanwhile, back to reality. All I'm going to do
here is get some butter and just grease the insides
of all of me ramekins. Ramekin.

They're all like different
depths and sizes, so they might bake
differently to the other ones, but that's all good. These ones are actually quite dainty, but they have a nice curve on them. Those of you that are
concerned about the aesthetics of your fondant, this one's
for you, but there we go. Lubricated, greased, good.

So all I've done is put these
ramekins on a baking tray, and we'll just put it to
one side for a minute. All right, out appliance of choice is going to be the microwave right now. Cha-ching! Just bring you down. So in this bowl right here is some butter and some broken up white chocolate, okay? We're just going to shove
it in the microwave together and do this on very,
very short blasts, okay? We don't wanna burn the chocolate or make it all bubble away.

Just maybe 10 to 15 second blasts, stirry, stirry, stirry. All right, 15 seconds, and I can just start to hear
the butter starting to sizzle. So what we can do is use the residual heat in the bowl or the butter, and of course be careful not to spill out. So I'm trying to show you
just to mix it through, let the butter break down that
chocolate a little bit more.

It's amazing how even though
this isn't in the microwave, it can still melt the chocolate. So this is really important. It keeps it moving as well. Otherwise if the chocolate's
settled at the bottom, you'll just like, burn it.

I've one that before, trust me. Not good. (Microwave beeps) Another 15. Wow, I shut that microwave
aggressively there.

Cook! Just gonna top it off with another 30 seconds,
just in case I need it. Little bit more. See, it's starting to break down. It's getting a bit more creamy now.

You get the idea. I'm going to keep doing
this until it's melted, and I'll let you know how long it took. Okay, so there we go. Love how Michael Jackson's slipper is just casually hanging
out in the background.

Using him today. I love how this is actually
starting to look a teeny bit lemony, even though there's
no lemon in it whatsoever. But as you can see, this will taste very,
very nice, by the way. Basically butter and white chocolate.

But it's nice and smooth now. So that's good. So let's take this smaller bowl out of the way and come
to this bigger one. We've got some icing sugar here.

So I'm gonna get that in first so the cloud, you can see that there,
whoo, is not as bad as it would be if I chucked
it in towards the end. We'll then pour our white
chocolate butter mixture on top of it so it sort
of grabs that icing sugar almost straightaway. When I say icing sugar, for those of you in other countries, that's
also confectioner's sugar. Some of you guys, my gosh,
what's this icing sugar? That's crazy.

Actually in that voice. That's my thing. I think that all of you
have that voice, okay? We're also going to add
in some plain flour. As it's a lemon lava cake, we're going to add in a good
tablespoon of lemon curd.

I'd actually quite like to do a recipe on how to do your own homemade lemon curd. This is just one from a store. Little drop of vanilla extract. The zest of half a lemon.

We might save a little bit at
the end, just to garnish it. Push that in. Nice. One egg, two egg.

One extra yolks, and two extra yolk. I feel like I should make
an egg pun right now, so we'll just go for the
simple one, cracking. Or eggs-cellent. All-righty.

We're just going to whisk
this all together now. We're going to break down
the kind of jellyness of the lemon curd, whisk
together those eggs, the wetness of all of that, with the dryness of the
powdered sugar and the flour. Get it all combined. Of course we've got that
butter and chocolate in there.

So we really wanna
whisk this through well. At first, just let it mingle like that, but then really... See that? Give it some elbow grease, baby. Try and get all the lumps out.

Feeling that burn. It's doing well, and the dogs all right just
chilling out down there. Playing the floor is lava
with a cardboard cutout is just a bit boring, really. You just carry it.

I'm not sure why I've had
a chopping board there for the whole video, but
we'll just go with it now. And also I'm not sure why I've
added it to a measuring jug. You don't have to, but why not, just to make it easy to pour. So remember these I
lubricated with the butter? Why do I use that word, lubricated? So we just pour that into the ramekin.

Ooh, I might not have
enough for all of 'em. No, I'm not. I made a bit of a mess. Okay, this one isn't going to get to go to the Christmas party.

He can come back in New Year's Eve. If you're interested, that
made just under half a pint of the mix, so you can
quite easily double this up if you wanna make more. But three's good. I mean, I'm may eat these for myself.

I'm hungry. In they go for 15 minutes. What we're looking to do is
just get the tops nice and firm. You can see my foot.

All-righty then, just while that is in the oven, thank you so, so much to
everyone that has ordered my book so far on Amazon
and left a nice review. It means so, so much. If you have got the book
and not left a review, if you do go on Amazon, just
leave me a quick review. It would mean the absolute world to me.

More people could discover the book too. Also don't forget every Sunday, I upload a new My Virgin Kitchen podcast. Lots of fun and banter
there with Mrs. Barry, friends, and family.

You guys are loving it and listening to it on your commute and stuff. Third of all, if you're not
subscribed to the channel, which some of you are. You watch the videos are
aren't actually subscribed or following me on social media for loads of behind-the-scenes
bits and bobs, please consider doing so. Fourth of all, check out my other channel, The Barrys Behind the
Scenes, so you can find out about recipes before anyone
else and get to know my life.

It's kind of like a budget Truman Show. And fifth, whether I do this
on the Barrys or another channel, I was thinking of
starting My Virgin Life, where basically, I'm not
very good at anything, and obviously cooking is quite good now. For example, I've just ordered a ukulele. I don't even know how to read music.

So I was thinking of picking up a camera and me showing you guys like, my first challenge is learning
to play a song on a ukulele. Then it might be a Rubik's cube. It might be whatever. I quite like that idea.

Wiring a plug. Being a good dad. (Barry gasps) I don't know, I just wanna
keep this channel very foodie with lots of other new characters
coming onto it as well. So, it's just an idea.

All right, I've just taken
them out of the oven, and I'm just going to show
you the one we have got. Slightly lightly golden
brown top on there, like so. It hasn't spilled out, which is all good. Just leave it to cool for
like, three or four minutes.

And what I will just do
is get a pallet knife and just loosen it from the sides, just working my way down. So I've got my little plate here that I intend to serve it on, and I'm gonna just stick it down on top, turn it over, whoa, like so. All right, twisting it a little bit, tappy tappy tap, sandcastle style. And hopefully, hey, it's popped out.

Little coat in icing sugar. That's actually quite a lot. Little extra lemon zest. And why the heck not? Now, I can see there was a
little hole on the top there where it was trying to burst out.

So if I just do a little nick down here, hopefully, there you go. There's our lava cake. See? That's pretty awesome. I'll just try with another one.

This time, I'll use the board. Ooh, oh, look at that. (Barry laughs) I didn't even need to do that one. Well, maybe this one's
slightly more well-done, 'cause of the metal.

Either way, again, icing sugar on top. Let it snow, let it snow, let it snow. Lemon zest. I'll get some on this side as well.

There you go. I love it now. And for this one, let's go for a bit more of an aggressive cut. I'm going to go right in, and then go right through it, okay? So hopefully...

Ah, you see that? Look. There's that lava filling in that lemon lava cake. Here we go. Oh, my word.

That is like, citrus heaven. Oh my gosh. That is so smooth, and just enough citrus. It's not too over-apparent, and then you get that white chocolate...

It's kind of like a creamy hit. I love it. So there we go, that was
the one off the board, and this one's still completely untouched. We've got that gooey lemon
filling wanting to pour out.

I would say, keep in mind
whichever type of ramekin you use. Obviously the metal ones can make the outside a little browner, but either way, it tastes good, and that lemon does just ooze out. So play around with the recipe, and let me know how you get on. But that is it.

If you try it, send me a picture @MyVirginKitchen on any social media. I love to see your pics, and I'll like and retweet
them, all that stuff. Don't forget to subscribe
for regular recipes and food fun and let me know down below any recipe you wanna see next, and I'll see you again next time..

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VEGETARIAN QUINOA CHILLI RECIPE

Howdy folks how's it going welcome to my virgin
kitchen today i'm showing you how to make a vegetarian quinoa chilli good times.
Looks amazing right and i've had so many recipe requests come through at the moment I decided
to merge a couple together so i've got Craig Wigmore, Skitzyskitzo, Sina Mandarina, SpiritHolly
amongst others who have asked me to make recipes with quinoa vegetarian recipes and a healthy
chilli so i've merged these together and it's bloomin good. It's cheap. It's filling, it's
quick, it's easy, it's delicious, it's so customisable you can add meat in it you can
make it vegan by not adding the sour cream at the end all that stuff it's cute to look
at, it's pretty, it's cute actually it's not as cute as Chloe trying to sing vanilla ice,
Chloe can you say ice ice baby, ice ice baby yeah!
But it is really good I hope i've sold it to you my kids absolutely loved it at the
end hence the reason I made mine kind of mild if you wanna have a go at making this hit
pause on the video now write all these ingredients down lets do it.
First up we're gonna work on our quinoa now I don't know if it's just me whenever I see
the word quinoa I don't wanna say quinoa I. Wanna say key knower it's like mentally i'm
like key knower key knower key knower not someone who knows loads of stuff about keys
hi would you like to know something about keys, no just quinoa just I dunno....
Plonk your water into a saucepan and then add on top your rinsed quinoa you want to
put this onto a low flame on your hob and then cover just simmer it for a good 15 minutes
until it's all fully absorbed.

So while that is happening grab yourself a large pan add
in your oil to get it nice and hot before adding in the chopped red onion you wanna
let that soften for a good 5 minutes before tipping in your chopped garlic, cumin and
chilli powder mixing it together until it's nice and coated.
And just to re-iterate I made this nice and super mild you might wanna ramp up those flavours
it's all about customising it and making it the way you want it to taste good times. So
give the onions, garlic and spices around about 1 or 2 minutes together to get it nice
and coated before adding in your tomatoes your mixed beans with a little extra water
from the tin, your peppers and courgettes, oregano and a good grinding of black pepper.
Give it a darn good stir together and let it simmer away for a good 15-20 minutes for
all those flavours to mingle together. I went quite leniant with my peppers too I went for
some sweet bell peppers along with some standard ones these are really sweet with a nice crunch
to them but if you really want to ramp it up you could use scotch bonnets anything like
that make this dish your own that's what it's all about. Once you are happy with the texture
of your chilli pour in you quinoa and sweetcorn stir it all through so it's nice and combined
and then warm it through for around about 5 minutes so it's all nice and combined under
a low flame.

All I did was grab myself a funky little bowl,
a darn good spoonful right in there, sprinkled on a little bit of grated cheese, some sour
cream and a little sprinkling of fresh chopped coriander so so good I loved it it was stonkingly
good those little beads of quinoa so so good just working their way down there, the kids
loved it too. Chloe is that nice? Hmmmm oh my goodness look
at that mouthful boom. Phoebe do you like it? Yeah. How much do you like it out of 1
and 400 100 million thousand 80 thousand.

Ooooh my goodness guys this is bum smackingly
good the quinoa is sort of filling all the gaps it's holding and bringing together all
those flavours it's got an amazing texture on it too. I'm loving it and you know what
the next day it's probably gonna taste even better I don't know why it does that it's
probably the flavours mingling together even more but i'm loving it and I really hope you
give it a try if you do send me a picture on instagram and twitter and facebook all
that stuff @myvirginkitchen and if you enjoyed this video don't forget to give it a thumbs
up share subscribe comment all tha stuff helps the channel grow and i'll see you again next
time..

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