(upbeat music)
- Oh hello, everyone.
It's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Today is a bit of an interesting video
in that it's a microwave cake.
I'm doing two videos like that in a row
just while we finish off the kitchen.
Hopefully this is actually the first time
you're properly seeing it like that.
We're nearly there.
You can see the plints down there, nearly done.
We just need to cut them a little bit
'cause we put the flooring.
And I need to get tiles.
But once it's done, I'll do a big reveal.
So I'm keeping it simple
and doing two microwave videos
the next two recipes, alright?
I don't want to be standing on any workmen's toes.
But I hope you'll agree, it is looking phenomenal.
So today, we are doing something pretty funky indeed.
We are doing a birthday cake for one person.
So whether it's for yourself.
You want to make yourself
your very own little birthday cake in minutes,
or if I wanted to surprise Missus Barry.
If it was her birthday, I could just whip this up
and go there you go, birthday cake for one.
That is, of course, if it works
'cause microwave recipes can be quite temperamental.
Remember, I do have a mug recipe playlist.
I'll put a link to this up here and down below.
But there's not much to it
other than a little bit of patience letting it cool down.
Then we get to decorate it, so it's gonna look great.
Oh and for reference, my microwave is an 800 watt microwave.
If yours is lower than that, it will take a little longer.
If it's higher, it will be faster.
So this is the mug that I'm going for
'cause we're actually gonna invert it like that
so it's gonna give us a nice
kind of like round, cakey shape,
and then we're gonna hopefully ice it.
And it came with a saucer, which is ideal
in case you get any spillages
which is sometimes half the fun
and the mess with a microwave cake.
Let's do it.
I'll make this a nice little place to store it
while you put your ingredients in,
so leave it on the plate for now
and we'll get our butter in.
Butter up.
I'm gonna go for one, two tablespoons of butter.
That's at room temperature already, but we're gonna melt it.
Over here, here.
(microwave beeping)
It's gonna need about 15 seconds
or until you can hear gentle bubbles,
which I can right now.
You see that?
That is 15 seconds.
Oh my gosh, I just spilled it on the floor.
(laughing) Brilliant.
Great start.
Great.
I'm just basically using the residual heat in there
just to melt the rest through 'til you get this smooth.
There you go.
A smooth lake of butter.
That's one large egg going in there.
Excellent.
One tablespoon of milk.
Drink the rest or give it to your cat
if you've got a cat, or a pug.
Oh, they're both having a bit of a go at it.
Alright, so this is some vanilla extract.
About a tablespoon or just a good dash of that.
I mean, you can add more in.
In fact, let's go for it.
Add a bit more.
Really ramp that vanilla flavour up.
So we're just mixing this together with a fork
just making sure we do break up the egg yolk.
But that's all good, nice and combined.
Now, the dry stuff.
Alright, castor sugar.
One, two, three tablespoons.
See?
It's not healthy, but most birthday cakes aren't.
One, two, three, four tablespoons of self raising flour.
That's gonna make it rise.
Maybe too much as well, but that's all good.
So now, we're just gonna use our fork again
and just combine it.
Let's not overmix it too much.
I find if you overmix mug cakes,
sometimes it can make them way too bubbly.
But we just want to make sure
that all the flour is dissolved
and it's relatively lump free.
It's actually quite a soothing thing,
although it looks right now more like an omelette.
And remember to check your bottom, ladies and gentlemen,
because there could be some flour hiding down there too.
Alright.
I'm relatively happy with that.
Well, I'm happy with that.
I don't know why I said relatively.
It's good.
Now, this is a recipe that has been sent to me actually,
so I am trying it out as I go.
But this is some sprinkles I've now been told to add in.
But of course, you could add in chocolate chips,
peanut butter chips, anything you want,
like currents, raisins, into the cake mix itself.
But this should hopefully scatter around.
Oh, that's quite fun.
I quite like that.
You know, I thought the colours might run a little bit,
but it seems to be holding it pretty well.
Maybe a bit of a marble effect.
It was Susan that sent this to me via my website,
so thanks for that.
Now, we can make our cake.
800 watt microwave.
90 seconds, as I say, approximately.
We'll know when it's done.
Let's do it.
(microwave beeping)
Watch it like a hawk.
Or your animal of choice.
(quacking)
Like a pigeon, watch it like a pigeon.
If it starts to spill over too much, just open the door.
But so far, so good.
It's going up.
Come here.
Alright.
You see, it was just starting to.
Can you see that?
There you go, yeah.
It's like the 40 second mark.
Oh my gosh.
That's better.
It was just starting to spill over a little bit.
Oh, that's getting massive.
Oh my gosh!
It's like an omelette.
You need to see this.
Hang on.
There you go, that's a better angle.
Well Susan, maybe this birthday cake is more of an omelette,
but we're gonna push on.
Only 30 seconds more, but I'm gonna keep watching it.
I don't want it to go too big.
And that is enormous right now.
Look at this, look at this.
Oh my.
Look.
Let's push on.
(microwave beeping)
Look at that.
(laughing)
Right.
The cool thing is not much of it spilled out.
We'll let it cool down as well.
Give it a feel
because if it doesn't feel completely cooked through,
we can just cook it for a little bit longer.
But as I say, it will raise down a little bit,
lower down a little bit, not raise down.
Okay, that doesn't make sense.
And then we get to decorate it.
It's got like bubbles in the top of it.
So for me, that will do.
I now have a roller shutter cupboard
in my kitchen right there.
I'm not gonna show it today.
I'm gonna do a proper kitchen walk through video by the way.
A lot of you guys were saying, "Can we see it?"
Yes.
Once we've got the tiles done, it's all fully done,
we'll do that
'cause you guys hopefully will love it as much as I do.
But look.
We're gonna parquet count on that.
I'm thinking that we might have needed to line it
with cling film or something first.
I'm praying that my sand castle making experience
from living by the sea all these years will help us.
Oh, that mug is hot, but it is fairly loose.
I think the most important bit
is to break this sort of sticky seal at the top
and then work your way around it.
But I think it probably would be a good idea
to either grease it or line it with cling film.
Don't line it with foil, alright?
(laughing) 'Cause you'll get quite a firework display
in your microwave.
Alright, here we go.
(laughing)
Ah, that's hot!
Damn it! Whoa!
Yes.
So if you look at it like that,
you could probably make so many variations out of that.
It's like a sponge, really.
It reminds me of that classic British dessert spotted dick.
But that right there is a nice, solid sponge.
So we're gonna leave it to cool down fully
before decorating it.
So here's a little pugterlude.
You guys like the milk?
Was that good?
Cheers, guys.
So that's gonna need
about five more minutes cooling down time,
but whilst it's doing that,
you might notice it has still got a few holes
and things in it.
We can plug that with some jam,
which on birthday cakes, typically here in the UK,
you tend to give it a light layer anyway.
And boom.
That is some ready rolled icing, so I'm gonna roll it.
A little bit of icing sugar.
Oh, and there's my jam.
Get it out of the way for a minute
(humming)
(laughing) It looks like a tongue.
I look like Boston.
Although he's not sticking out his tongue today.
Sometimes he doesn't do it.
I'm gonna use the icing sugar
to make it so it doesn't stick.
Rolling it out pretty thin
'cause I actually find icing quite sickly.
It's a random fact for you.
Barry finds icing sickly.
So let's keep that to one side.
Getting some raspberry jam.
Strawberry is fine.
And just a thin coat 'cause it's kinda gonna act as a glue.
But as I said, there's a couple of holes here.
Just spread that on and it's gonna be a filler as well.
Something I've been used to doing on my walls
in the house recently.
Though not really tempted to use sandpaper today.
So I'm now gonna drape this over.
Way too much.
And I'm just gonna like use my fingers
to lift it around.
We can trim off the excess,
but we just want to kind of get a nice shape on it
first of all.
Don't do it too tight.
Let it just kind of just fall and settle.
I guess you could leave it like that
and just turn it into a ghost cake.
You can start to cut off some of the excess now.
So I'm just gonna make this look a little nicer.
Yeah, that'll do nicely.
I hope you're enjoying this, mate.
We gotta do yours next.
So icing sugar and just a smidgen of water so it's thick,
but it will still run on the cake.
So I've got this quite thick now,
and what I'm gonna do is put like a puddle of it on the top,
and just kind of round it off,
and just maybe encourage a few little drops to fall down.
This is a good way of just testing how sort of firm it is
because if it's not firm enough,
it will just run all the way down the cake.
Which to be honest,
if you do it on a wire rack, that's cool.
So we can sort of start one
going here now a little bit like this.
So that should hopefully droop down.
We're kinda letting gravity do the work for us, you know?
I think that looks pretty neat.
And this one might make it to the bottom.
It's drying.
It doesn't matter.
But whilst it is still a little tacky like that
and it doesn't completely firm up,
put some of those sprinkles on there so it sticks.
If you chuck it at it as well, it might actually stick.
There we go.
To those bits there.
There you go.
That looks bloomin' awesome.
And I've just actually focused the camera again.
Sorry. (laughing)
It's been my first time filming for ages.
I'm a bit rusty.
I don't know where we've put the matches
in our new kitchen layout, so give me a minute.
We'll have to improvise
by using a bamboo skewer and the hob.
There you go.
Alright, alright, alright.
Here we go, here we go, here we go.
Yes, yes, yes, yes, yes, yes, yes, yes, yes.
No, no, come on!
(laughing)
There we go.
I'm lighting another candle.
And there is our emergency birthday cake for one person
with a candle glaring between Homer's eyes.
There it is, mate.
Okay, so I've just posted a load of previews
on my social media, @MyVirginKitchen,
if you're not following me already.
You'll get to see sneaky previews of what's coming up
including this very thing.
So if I'm allowed to put the Happy Birthday song in.
I don't think I am.
I think it's copyright.
We'll just do this.
(humming)
Yeah!
Happy birthday.
In fact, there's a one in 365,
slash 366 if there's a leap year chance.
Is that right? Maybe.
That it's one of your birthdays.
So from me to you, happy birthday.
Aw yes.
Oh my word.
That is phenomenal.
That is so good.
If you hate your life, quit your job,
and make your own cake business
specialising in just microwave cakes.
That is insanely tasty.
I have made cakes that take hours longer
that taste far worse than that.
Trust me.
I've done it on the channel.
But honestly, that has blown my mind.
But that is one of two recipes
that Susan has sent me that I'm gonna be doing this week.
So the next one, I think, is an iced cream cone
or something like that.
But yeah, I'm gonna get straight on
and do that right away.
Give it a go.
If you do try it, I'd love to see your pictures.
Send me a photo.
Don't forget to subscribe
and press the bell button to be notified of new uploads.
And just like Susan, let me know
what you would like to see next
and maybe I will do it, or maybe not.