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  • Hi Bold Bakers! As you know I'm somewhat of an expert when it comes to making a cake in

  • the microwave. And with it being spring I thought it was the perfect time to share with

  • you a really moist three-layered cake made in the microwave in just 10 minutes. You are

  • not going to believe it when it's done. As always the recipe can be found on my website

  • BiggerBolderBaking.com. Okay, let's get started in a nice large bowl. So add in your

  • flour, baking soda, some baking powder. This cake needs both raising agents to make it

  • nice and fluffy. A little bit of cinnamon because carrot cake has that lovely warmth

  • to it. And then of course, a little bit of salt because all your baking needs salt to

  • bring out all the other flavors. And then what you want to do is just whisk all these

  • ingredients together to make sure that they're really well combined. Okay, perfect, now we're

  • going to set this aside and get started with our wet ingredients. So you want to do this

  • next step in a nice large bowl because we're going to end up mixing our whole cake in here.

  • So into this we're going to crack in some eggs. Now make sure your eggs are at room

  • temperature because they whip up so much better. Now our next ingredient is really common in

  • carrot cakes and I personally love to use it, it is a flavorless oil. So you can use

  • a canola oil, vegetable oil, even coconut actually would work really well, just do not

  • use olive oil because the flavor is too strong. Then into this mix we're going to add in

  • our sugar. And then follow this with a little bit of vanilla extract. I love vanilla extract

  • in my baking, if you watch a lot of Bigger Bolder Baking you will know that. Invest in

  • some good vanilla extract, or remember, you can always make your own, and I have a recipe

  • on my website of how you can do that. So now the next step is to whisk up our eggs really

  • nice and thick. Now I find it best to use an electric hand mixer, if you don't have

  • one, don't worry, you can always just use a hand whisk and a lot of elbow grease. So

  • now whisk this up on high speed for around 4-5 minutes until you see the eggs and the

  • mix get really nice and thick. And then we are done. Look at that. Okay so this is looking

  • great, now we're going to take our dry ingredients that we mixed up, put them into here, and

  • fold them all together. So I said fold but this is more like a whisk, just to make sure

  • that there's no lumps in your flour. And when it's just incorporated, like this,

  • now we're going to add in the rest of our ingredients, what really makes this cake stand

  • out. So into here I'm going to add some grated carrots. Next is one of my secret ingredients

  • and it's crushed pineapple, so go ahead and add that in there. You want to just chop

  • up your pineapple or even purée it really smooth. So here I have some grated coconut,

  • now if you've ever tried my best ever carrot cake, I don't have pineapple or coconut in

  • that recipe. I love to add it into here because it kind of gives your cake almost a tropical

  • feel to it. Now if you don't like pineapple or coconut feel free to leave it out and just

  • make up that weight with some carrots. And then last but not least, one of my favorite

  • things to find in a carrot cake, is raisins! Because when you bake them, they get really

  • plump in the cake. Okay so all of our lovely goodies are in our cake, now with a spatula

  • just go ahead and fold these ingredients in. So just imagine the elements in this cake,

  • there's the oil, there's the moist pineapple, all the moisture that comes from those is

  • going to plump up the carrots, plump up the raisins and just make this an incredible cake.

  • There we go, perfect. So now let's talk molds. We obviously can't use tins in the

  • microwave, but here I have these really handy molds, and I have a link on my website of

  • where you can buy these, they're really inexpensive and I find that they're really handy, they're

  • 8 inches and I'm going to use three. So now if you don't want to buy these, you can use

  • any dish that's safe for your microwave. A casserole dish, anything like that will

  • work perfectly. So now we have our mix, so all you want to do is just evenly as you can

  • divide it in between your three molds. You don't have to line these molds but I find

  • it really useful if you actually butter them to make sure that your cake is going to come

  • out clean. You can probably tell by now that this is actually going to make a really big

  • cake. Which is perfect, because when a cake is really good, you just want more of it.

  • Now in case you're wondering, if you don't have a microwave this cake bakes perfectly

  • in the oven at 350º Fahrenheit or 180º Celsius for roughly 40-45 minutes. Okay, these are

  • looking perfect, they are ready to go into the microwave. So you want to cook each layer

  • off one at a time, for roughly three to four minutes. This timing is based on my microwave

  • which is 1200 watts, so check the wattage of your microwave because you might need a

  • little bit more time or even a little bit less. Once your first layer is cooked, go

  • ahead and pop in your second layer. So now if you haven't tried one of my microwave cakes

  • before, you are not going to believe the results. Unlike a cake from the oven, the microwave

  • actually steams, so you end up with this really soft cake. And best of all it only takes roughly

  • around 10 minutes to cook. So now if you are new to cakes made in the microwave then prepare

  • to have your mind blown, I have so many recipes on my website including large three layered

  • cakes and even some single-serving cakes make in a mug so make sure you go check those out.

  • So just like magic our cakes are done. They look fantastic, now come here to me, I want

  • to show you how you can tell when they're cooked. As you can see, they're not wet on

  • top of you cake, and if you push down, they're firm underneath your finger which means that

  • they are lovely and done. Okay great, the best thing about this cake is it gets better

  • with age so if you want to make this for a celebration and make it a day or even two

  • days in advance, that is totally fine. Right now I'm going to set these aside until they

  • go totally cold and then they'll be ready to decorate. So now my cake has cooled so

  • it's time to decorate. Now you cannot have carrot cake without cream cheese frosting.

  • Now I have this recipe on my website, it's super, super easy to make, now here I have

  • my first layer of carrot cake, as you can see I've flipped this layer over so at the

  • end your cake will be nice and level. So first off I'm going to take a nice dollop of cream

  • cheese frosting, and just spread it on this layer. Now you know me and my cake decorating

  • style, I'm rustic, I like things easy, so just do it nice and swiftly, and then we're

  • going to move on to the next layer. Pop the other one on, as you decorate, take a little

  • bit of a step back and just make sure that you're cake is nice and straight because I

  • am no stranger to cakes going like this, then you gotta shimmy them back into shape. Okay

  • gorgeous, now another nice big dollop on the top of this layer. When it comes to cakes

  • I'm not shy with frosting, I like to get a good bit of frosting and cake at the same

  • time. So don't be shy with this. Okay lovely, now for our last layer. Now the trick here

  • is you definitely want to make sure you flip it over, so you get a nice smooth top, make

  • it easy to decorate, and then pop it on top. Look at that. So now for the outside of this

  • cake, for those of you who don't think you're the best cake decorator in the world, do not

  • worry, I've got you covered, we're going to put a nice big dollop on the top, and then

  • smear it all the way down the sides. And the look that we're going for is called a naked

  • cake, so all we're doing is pretty much a crumb layer and then we're stopping. It's

  • really rustic, it's super, super easy. Anybody can do it. All we're doing is just hilly

  • covering over all of the cake, just making sure that frosting is all around it, and that

  • is going to be how the outside of our cake is decorated. I do it kind of fast, I don't

  • go over it too many times, and that's when I get the best results. Okay, I've covered

  • all my cake, this is the look that I'm going for, now you see the sides here, the way that

  • the cake is kind of peeking out? This is the cake look that we're going for. A naked

  • cake, rustic, perfects. Now all I want to do is just finish off the top of this cake

  • and then we're done. So here I have my cream cheese in a piping bag, with no nozzle, because

  • I want to get it nice and round. And all I'm going to do is just do boop, a nice big dollop.

  • I start at 12, three, six, nine, it just helps me space out the cake, and then just go ahead

  • and do two nice big dollops in between those. You have to have cream cheese frosting when

  • it comes to carrot, it's like the law. And the tanginess of it, just really balances

  • well with the cake. Okay gorgeous, now let me show you the beautiful little decorations

  • I have for on top of here. So here I have some lovely little chocolate carrots that

  • I made. Al it is is melted white chocolate that I colored with a little bit of orange

  • food dye, and green food dye, and then I just piped them in to make these lovely little

  • carrots. Just go ahead and pop them on the top of your cream cheese dollops. Just look

  • at that, considering that I decorated so quickly, just look at how pretty it looks, and those

  • little carrots definitely send it over the top. Okay, now, I was telling you how moist

  • and delicious this cake is, now I'm going to stop talking and cut into it just so you

  • can see how amazing this is. Check that out, not only is it a really thick cake, but the

  • coconut, the pineapple, the oil in here, makes it so incredibly soft. Now my favorite part

  • of the job, the chief taster. Mm-mm-mm. See, for me, carrot cake reminds me of Ireland,

  • it reminds me of when I was young, we used to eat it a lot, my mum made it incredibly.

  • I absolutely love this cake. You have to try this cake and put it on your spring baking

  • list, you will not regret it. I'll see you back here really soon for more Bigger Bolder

  • Baking.

Hi Bold Bakers! As you know I'm somewhat of an expert when it comes to making a cake in

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