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- ♪ I see you're ready to party down ♪ ♪ You're gonna have some fun tonight ♪ ♪ You know the best place to go in town ♪ ♪ And everything will be all right ♪ ♪ You're in the party mood ♪ ♪ With a little attitude ♪ ♪ And you love that feeling ♪ ♪ You've heard this song before ♪ ♪ It's time to hit the floor and dance ♪ ♪ You can be the queen tonight ♪ ♪ Dressed in white ♪ ♪ Feel the golden lights ♪ ♪ the music and dance tonight ♪ ♪ Looking bright, turning heads around ♪ ♪ Yes you'll be queen for a night ♪ - So today I'm gonna show you how to add a pop of color to your normal puff pastry, with this, and I'm gonna show you how to make this too. So let's get started. So I have here four different colors of chocolate already melted for me. So the first step, we are going to put all of our melted chocolate into this loaf pan to make one big chocolate bar. And I've already pre-greased the loaf pan, so that later we can just pop out our chocolate bar. All right, so, we have our rainbow chocolate bar. So to expedite the process we're gonna pop it in the fridge for a little bit to cool, so then we can move onto the next step. So we popped it into the fridge for about an hour, and now we have a chocolate bar, solid chocolate bar. So I'm gonna put this aside so we can move onto our puff pastry, so, a frozen puff pastry, make sure it's completely defrosted. Flour our area, because we don't want it to stick. Gonna roll this guy out. Because I want to maximize the puff pastry, around our chocolate bar. I'm just gonna trim up the sides, a little bit. Great, this is looking pretty good. And as you guys can see we have enough surface area of puff pastry, to work around this bad boy chocolate bar. So I'm just gonna loosen it up... So, I have my chocolate, it looks really great, and now I'm just going to shape my puff pastry around it. So we're doing a braided pattern. So you're gonna want to cut two tabs on the top part and on the bottom part, to kind of cradle the ends of your pastry, so that your chocolate doesn't ooze everywhere. So, I have two tabs and now it's time to cut the strips in the side, so that we can braid it. I think the braided look looks better if you cut more strips, but make sure you cut the same amount of strips on each side, otherwise you're gonna have one extra strip that doesn't go with the braid. If you like, you can use egg wash as like a glue to seal your strips if you need it. So I might use a little just to be on the safe side. I'm just gonna egg wash all these strips, so that they are sticky. Okay, so I egg washed, and now I'm just gonna braid. Oh my gosh it's starting to look so pretty! The perfect little braided pouch, for our beautiful rainbow chocolate bar. So now, what's left to do before we pop it in the oven, is egg wash it so we get a really cool golden color, in the baking process. I'm just gonna transfer this to my baking sheet. That is parchment lined. And then pop it in the oven for 15 minutes at 400 degrees. Okay guys, I pulled our braided pastry out from the oven. I let it cool for a little but, but now it's time to cut into it, because I'm really excited to see what it looks like on the inside. Okay, moment of truth. All right, would you look at that! Guys this is just a really fun activity, I mean it's super simple to do, all this stuff is really obtainable, and look, it's got this , rainbow chocolate coming out of it, that's so neat! I hope you guys liked this recipe, I hope you get in the kitchen and make it! And more than anything I hope that we've inspired you today, that food is art! - I've got the perfect thing for you to take to your next party. These rainbow fruit tartlets have the right balance of sweetness, tartness, and fruitiness and they look so beautiful on the tray. Let's get started. I'm going to start things off with the tartlet crust first. So you can use store-bought premade pie crust or your favorite recipe, and we want to make sure this is nice and chilled, and now it's time to roll it out. And dust a little bit of flour over my work surface, and my rolling pin, and then just roll this out into a thin sheet of dough. You want this dough to be fairly thin, a little bit thinner than your average pie crust. Now it's time to grab a little circle cookie cutter, and we're gonna cut out little circles for the tartlet crust. For this recipe I'm gonna be using a mini-cupcake pan, and for each little tartlet I'm just gonna drop a little disc of dough into the bottom. You can use your hands or you can use a little kitchen utensil like this to press the dough down into the bottom of the tin. I'm going to continue shaping the little crusts until I've used up all of my dough and filled up the pan. The last step before we place these little tart shells into the oven, we're going to grab a fork, and just pierce the bottom, of each shell, and this will ensure the bottom doesn't puff up in the oven. The tart shells are all done and now I'm going to place them in my preheated oven, and bake them until they're golden brown around the edges. While my tart shells are in the oven I'm going to get started on my favorite filling, the lemon curd. So the first thing thing I'm going to do is squeeze some fresh lemons for my lemon juice. Last little drop, all done. So I'm gonna grab my mixing bowl, pour the lemon juice into my bowl. Gonna set that aside for now, and now we need to get our eggs. I'm going to drop two eggs into my mixing bowl. And now we just need the egg yolks. I'm just gonna separate the egg whites. If you're gonna be doing any other baking you can actually save these egg whites in the refrigerator, just cover them with some plastic wrap. And now for some great flavor I'm gonna add a little splash of vanilla extract. Finally, my sugar. Grab a whisk and whisk this all together until it's nice and smooth. All right, that looks perfect. Now it's time to strain it into our sauce pan. I have a fine mesh strainer. And now it's time to cook our lemon curd. I'm gonna bring it over to the stove top. This needs to be cooked over a low heat, and you want to stir this constantly so the bottom of the pan doesn't burn. And this looks just about done. So I'm gonna take it off the heat, bring it back over to my work surface. And now for the final ingredient, I'm going to add in some butter. Drop it in, grab my whisk, and whisk the butter into the lemon curd until that butter is completely melted. I'm gonna set this aside and just let it cool, and we're gonna get started on our next filling, the cheesecake filling. Into our mixer bowl I'm going to pour in some cold heavy cream and you want to make sure it's cold so that it whips up really nicely. To the cream I'm going to add in my sugar. And just a little splash of vanilla for some flavor. I'm going to turn this on and whisk it on low speed at first and then turn it up to high speed until it gets soft peaks. All right, that looks perfect. Now it's time to add in our whipped cream cheese, turn this back on, and whisk this on a medium speed until that whipped cream and the cream cheese come together nicely. And this looks perfect. My tart shells have cooled so I took 'em out of the oven, just let them cool completely in the pan, they're kind of fragile so you don't want to lift them out of the pan right away. Now there's a little trick to taking them out of the pan. Just grab a spoon, slide it underneath, and the little shells pop right out. All right, let's grab the lemon curd, and it's cooled nicely, and you don't need anything fancy to fill these little tarts with, just grab a spoon, and add just a little dollop of the lemon curd into the center of each shell. And now onto that cheesecake filling. My favorite way to add it to these tartlets is actually transferring it into a pastry bag. And now just pipe a little dollop of the filling on top. These look so cute and elegant. And now it's time to transform these tarts from ordinary to extraordinary rainbow tartlet! I'm using a variety of different fruit and berries, you can use any type that you like, and this rainbow effect of adding all the different colored fruits is just a really fun way to present these tarts. These little tartlets are amazing and I love the combination, of all the different fruits on there as well. - It's Priscila, today I'm gonna show you, how to make, this bad boy ! It's a rainbow grilled cheese. Let's go ahead and get started. We're gonna start off with grated cheese in four separate bowls, and we're gonna color the cheese with food coloring. You can use whatever colors you want, as many colors as you want. Using blue, purple, green, and red. And now we're gonna mix it all up. If you need more food coloring you can add more. These are so fun to make and to eat and to show people, take pictures of them and send them to like my mom and she's like, "What the heck are you eating?" This, I think is perfect. Basically, the same, with all the other colors. You can do this with any cheese, but the color won't show up as much if it's yellow, so just keep that in mind. Okay. We're gonna turn on the stove. And we're gonna butter one side of our slice of bread. I like mine with a lot of butter. It's not healthy at all, I know, but, I like it. Place this on the pan, butter side down. Quickly, we're gonna place the cheese, in rows. The last color. Now we're gonna butter another slice of bread, and we're gonna place that butter side up, on the cheese. Once you see that the bottom is turning like a golden brown, I like mine more brown than golden, because I like mine very crunchy, but I mean, whatever you want, whatever floats your boat. So now we're gonna flip it. We're gonna add a tiny but more butter, to the top. Oh my god it smells so good! And we're gonna add some sprinkles. Just because it looks fun, it looks colorful, it looks all rainbowy. Now we're just gonna wait for the other side to get the same golden brownish, and for the cheese to completely melt, which I think, it almost is. Okay, now we can go ahead and turn the stove off, and, oh my god, for the best part, we're gonna slice it. Don't slice it just straight like this, because you're only gonna see one color, and that's not the point of this . We're gonna slice it diagonally, like this. And, bam! Oh my god, every time, it gets me every time, I feel so excited every time I see it! Oh yes! Get in my belly! It's so, so so so good! And these are perfect, for like taking pictures, and like surprising your family, or making them for your family, so I hope you make them, and I hope you love them! You can take pictures, and if you do, make sure you tag me in them! - If you can't decide if you want a chocolate cake or a red velvet cake or a matcha cake, just make a mini cake with all three. Let's get started. So the first batter that we're going to mix is going to be our chocolate cake. So we've got our flour in here, our cocoa powder, our baking soda and baking powder, some salt, and some sugar, and we'll just whisk that up. And then I'm my separate bowl here, I'm gonna whisk up all the wet ingredients. So we have a large egg, some milk, some flavorless oil, some canola oil or vegetable oil, and some vanilla extract. We'll give that a nice little whisk. And then we'll pour this into our dry ingredients. And then once we have this mostly combined we're gonna add some boiling water, which is going to help the cocoa powder dissolve into the batter. The reason that we don't add this with all the other wet ingredients is because we don't want to cook those eggs. And once I have my batter mixed, just until combined, I'm gonna pour this into my pan. And it's gonna seem like not enough batter to cover the bottom of the pan, these are gonna be really thin cakes so it's okay you can just spread it out with your spatula, to smooth it out, and then when these bake it'll rise a little bit in the oven, and then it'll be perfect for three layer baking. Okay, now moving onto my red velvet layer. I'm just gonna quickly combine our dry ingredients. We have our flour and salt and baking soda. I'll just set it aside right here. In the big bowl that I just used to mix my chocolate batter, I'm gonna add some coconut oil, and some sugar, and I'm just gonna give this a stir, with my whisk. All right, once my coconut oil and sugar are combined, I will crack in my egg, one large egg, give that a little stir. And then we'll add our vanilla bean paste here. And then some vinegar. And then we're gonna add one tablespoon of red food coloring. And then our dry ingredients, we have some cocoa powder, and our flour, salt, baking soda mixture. And our milk. Okay and this quite a thick batter. So again we're gonna use our spatula to smooth it out in our sheet pan. And you don't need to play favorites with these, but I think this might be my favorite layer, I love red velvet cake. Okay, now for the matcha layer we'll first combine our dry ingredients, we have some flour, some baking soda and baking powder, and some salt, and some sugar, and I'll give that a whisk. Okay and lastly we'll add our matcha powder, which is gonna turn our cake a really pretty green color. I can smell that matcha now. I'm like ready for a little hint of caffeine in my cake. All right, I'll set aside the dry ingredients and I'm gonna whisk up my wet ingredients. Egg, vanilla extract, some flavorless oil, and our buttermilk, Give that a little whisk. And then I have some boiling water which I'm gonna add. All right we'll give this a good stir, then we'll pour it into our pans, and then we'll be ready to bake. Okay good, I have my three batters ready to get put in the oven, and they're gonna bake at about 350 until a toothpick inserted into the center comes out clean. So we're gonna start checking for done-ness with these in about 20 minutes. Okay so my cake layers are baked and they're cool, I let them cool in the pan just to make things easier. And I have my circle cutter here. Stick them right onto our cake stand. Okay so now that I have my first layer down, I'm going to put some frosting on top of them. I have just a basic vanilla butter cream frosting. If you don't have a piping bag you can use a Ziploc bag with the corner snipped off. And you don't have to use a piping bag either if you don't want too, you can certainly just spread it on for a more rustic look. Okay and the last thing that these need are obviously sprinkles. And there you go! Beautiful little, cute rainbow mini cakes, ready for a party! - So, galaxy-themed anything is not necessarily about the details as it is the aku-tre-mon, the aesthetic appeal, so I'm not gonna show you how to make cake batter, I have some boxed cake down here that's split between two different bowls, and I'm gonna dye the one Navy Blue and one a nice violet. Now I'm gonna pour it into my container, I've got this great little cake tin that's been greased and lined with a bit of parchment paper. I'm gonna pour each color in a little bit at a time, and every now and then I'm gonna take a skewer and do a bit of swirling. I want to fill it until it's 3/4s of the way full, and then it's gotta go in the oven and bake for 25, 30 minutes at 350. Okay, we are back, this thing looks awesome! So, now that I've got it out of my tin and it's cooled, I'm just gonna shave off the top so we get a nice, square cake. And I'm just gonna ice it. I can't get over how good this looks! I'm so impressed with myself! Next step is, I want to prepare the fondant, so I've got a little bit of black fondant here, some blue and I'm gonna make some purple really quick, out of white and just my violet food coloring. Just knead that together, if anything starts to stick use a little bit of cornstarch, and you'll find it comes together right away. All right so now to create the fondant to cover our cake, I'm gonna take a little bit of black, a little bit of blue, a little bit of purple and kind of mish 'em all together like this, then, I'm gonna roll them out. Now, during this process you can knead it if you want the colors more integrated or you can just roll it out the way it is. Beautiful, I like it just like that, I think that's perfect, so I'm gonna roll that up nice and flat. Want it to be about half a centimeter thick, preferably a quarter of an inch. Great and I'm gonna drape that over my cake. And I want to smooth up the sides, I'm gonna use scissors to trim the corners. And you just press them together with your fingers. And viola, we've got it covered but we're not done yet. A bit of luster dust, I don't really know what this is going to do, I found it at Micheal's and thought it was cute, it might make our galaxy cake awesome, so I've got a couple food-safe paint brushes, and I think I'm just gonna like, put it on. That's what bakers do right, they just like kind of like figure it out. Yeah, good enough! And that's it, thank you so much for watching! I hope you enjoyed my galaxy cake which was out of this world! - These aren't your average lollipops. These meringue swirl lollipops filled with a delicious raspberry butter cream, are super fun to make and they're not gonna break your teeth either! So let's get started! We're gonna start with the egg whites going into the mixer bowl. And the sugar, and I'm going to mix that together. I'm gonna put it on a pan of hot water, it's gonna heat up. I'm gonna keep stirring it every now and then, to make sure the temperature's really even. So the mix really loosens up, and the temperature you want, is if you stick your finger in, and it feels like that temperature, when you run yourself a bath, and it's a bit too hot. That's the exact temperature we're after, and it's reached it, so off it comes. And whisk it up. Now I'm gonna fill the piping bag. But before I fill it I'm gonna turn it inside out. And I'm going to paint colored stripes on the outside. I've got a variation of gel food coloring here. Just gonna paint a line down the piping bag. Yellow, and green. Now carefully, turn the bag back the right way around, pulling that through. So I'm going to put half the meringue mixture into the piping bag, and I'm gonna leave the other half in the mixer bowl 'cause we're gonna need it in a second. So you can now really see the colors coming through, because of the white meringue underneath. So now we can pipe our lollipops. I'm gonna go in a circular motion, and you need to do two of the same size. I'm gonna do some different sizes, so there's some small ones. The meringues are ready for the oven, they're gonna go in at 100 degrees Celsius for 30 minutes. So while the meringues are cooking, I'm gonna use the leftover meringue mix to make the filling. So I'm gong to put this back onto the mixer, and while it's whisking, I'm going to slowly add the softened butter. So you can see that the buttercream has really come together. You can flavor this however you want, sometimes I put vanilla in, or some pistachio paste. I'm gonna flavor mine with fresh raspberries, put them in a sieve, and just with the back of a spoon push them through the sieve and all the lovely juices will come out of it. I'm going to add it to my buttercream. Good thing with raspberry as well, is that it's going to add a really nice pink color to it. So we're gonna fill a piping bag, and now I can fill our meringue lollipops. So the meringues have been cooked and cooled, I'm just gonna take them off. And they're completely hard and they're a really solid shape, and take one of the sides, flip it upside down, and pipe the buttercream in the middle, and that circular motion really helps fill it really evenly. And get your lollipop stick, I'm actually using these really solid paper straws, they'll do fine, and press in the middle, inwards. Now you can get your other half of meringue, and sandwich it on the top. So there you are, my meringue lollipops! They're great fun to make, really simple, you can choose your own flavors, colors, shapes, take them wherever you go, they last for ages, so enjoy making them! - All right, so for my birthday this year and for your birthday or your friend's birthday who are born in the summertime I wanted to do something a little bit different. So we're going with some birthday, whoopie pies. Because they are individual cakes with the perfect portion of icing, nobody's fighting over that corner piece, everyone's just got a primo slice, that is hand-held. What more could you ask for? First thing you want to do is make some homemade buttermilk. Now of course you can go out and buy buttermilk, I find this process easy enough that it saves, buying way too much buttermilk and having it go bad in the fridge. I've got my skim milk here, I want to add a tablespoon of vinegar to it, give that a stir, and just set that side. And now, I want to cream together my butter and sugar. And then I'm gonna mix in the egg and vanilla. All right, this is well combined. Now let's get started on the dry ingredients. So in my bowl of flour here, I want to add a 1/4 teaspoon of baking soda, and a pinch of salt, and just give that a mix. Now I'm gonna add half the flour to our wet ingredients, then half the buttermilk, the rest of the flour, the rest of the buttermilk, and then our sprinkles, and mix to combine. All right, our batter is done, now over here I've got two baking sheets that I've covered with parchment paper. I want to get this batter into a Ziploc bag or a freezer bag or piping bag whatever you've got, And I'm gonna twist the end and we're gonna trim off the corner. Now I do this because I want each whoopie pie to be the exact same size so I like piping them on, but you could totally scoop them. And now pipe on your whoopie pies. Perfect, okay, these are ready to go in the oven, I've got it preheating at 350 degrees and we're gonna bake 'em up! Look at those babies! They're all nice and cooked, I'm letting them cool on the drying rack, and now I want to get started on the two different icings that we're using. This first one is for the filling inside. I'm gonna mix together my butter, my icing sugar and almond extract. Divide into two bowls and then color each of them. For my top filling I want to mix a little bit water and icing sugar together, divide that into two bowls and then dye that two colors. So to assemble, just grab yourself a top, dip it in that thin icing, dip it in sprinkles, and let that set, then we'll fill it, make the sandwiches, and we will celebrate the birthdays, of all the children. Inferno! Happy birthday to me, yay! I deserve every last bit of this! All right! That was the most fun I've had all day. I like it, thank you so much for watching, I hope you get a chance to try this recipe and I will see you next time. Bye, and happy birthday to all the summer babies, I love you! - Why go to Starbucks when you can make your very own cotton candy Frappuccino at home? Today we're de-mystifying the secrets behind this beautiful drink, and I'm showing you how to make it. All right let's go ahead and get started by making our raspberry syrup. So here I have some raspberries. Put some equal parts sugar to water. I'm gonna go ahead and bring this up to like medium heat, and I'm gonna let that break down, and that's gonna make our syrup. This is a simple, basic fruit compote that you can literally use for anything. So my raspberries are breaking down, you can see they're letting out this beautiful red color. And when we mix that with our ice cream it's gonna give us that beautiful pink hue of the cotton candy Frappuccino. I'm gonna go ahead and let this reduce a little bit more. Now Starbucks doesn't use a simple syrup like this, they use the canned one which, it's all right but I prefer to use natural and fresh ingredients whenever possible. All right that looks great, I'm gonna go ahead and shut off my heat, so I'm gonna go ahead and strain off my raspberry sauce, my raspberry simple syrup. It's good to get all those big pieces out of the way. Then use your spatula to get all that syrup out of there. Yeah how gorgeous is that sauce huh? All right my raspberry syrup is all set, it looks absolutely gorgeous, I'm gonna go ahead and set this aside until it cools. Let's go ahead and get started with our Frappuccino. So what you'll need is some milk, I'm gonna add this to the blender. Some vanilla extract, and then we're gonna add two scoops of ice cream, vanilla ice cream. Nice big scoops in there. And then to give it that beautiful cotton candy color I'm gonna add a little bit of food coloring, just a few drops, and then we're gonna add about three tablespoons of our raspberry syrup. And then simply blend. There we go, that's the color we're looking for. Now we're gonna top it off with some whipped cream. There we have it, our cotton candy Frappuccino. It's so delicious! No need to go to Starbucks when you can make it at home.

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