- Hello, and welcome to a video
that I hope will lift your spirits and bring you some joy,
but also do a little wider good.
This video is sponsored by Skillshare, who'll be helping us
to decorate some delightful carrot cakes,
if I do say so myself.
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you may have noticed
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that is sponsorship money and AdSense,
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Now, on with the video.
Hello, lovely people,
and welcome to another episode of Baking Bad.
- I've got my...
- Very large whisk.
- It's not that large. (whisk whirs)
Jessica's got her KitchenAid,
I'm going for the handheld whisk,
we're both going for different,
pre-prepared carrot cake gluten-free mixes
'cause we just thought we'd do a bake off Baking Bad.
- So if you don't know, Baking Bad is a show in which I,
Jessica, girl who loves to bake, tries
to convince my wife, Claudia--
- That baking's not that bad.
- And it usually goes a bit wrong.
- Yeah, so last time, we were up past midnight.
- [Claudia] Were we, oh my God, what did we bake last time?
- [Jessica] Pandan cake.
- Yeah, but it was good. - So good though.
- [Claudia] And then we ate it all within about...
- A Day, 12 hours.
- Rupert loved it as well. - 'Cause we woke up
the next morning.
Click the card up in this corner here to watch us, yeah.
We thought, no,
we're gonna not spend six hours making a cake,
we're gonna do it really fast with a cake mix
because we have a baby.
- Are we gonna have like a race element?
That'd be quite fun. - I will lose
if there's a race element.
- Mine is, I'm dairy-free at the moment
because Rupert's got a cow's milk protein allergy,
so it upsets his digestive system,
and I'm still breastfeeding so I've cut all dairy out,
so I'm having oat milk.
I do still have egg and I still do eat meat,
so I'm not really a vegan,
but I am making a vegan cake.
So I'm using this particular mix.
It is apparently called Creative Nature,
vegan, gluten, dairy, nut safe carrot cake loaf mix.
- Okay, and mine is not vegan
because it's got an egg and some milk in it.
However, it is dairy-free, gluten-free, wheat-free,
nut-free, has no refined sugar, and is soya-free.
- It's got soft brown sugar in it,
whereas I think yours is
- Boom. - a low sugar one.
- Well, the sugar in this is actually
from a coconut blossom sugar.
Okay, we're ready.
- We're having a race. - Yep.
- You've got the advantage of the KitchenAid, okay?
- Yeah.
- I should probably do it.
- I am disabled, so it's only fair.
- Ready, steady, cook.
- Oh. - Oh, it should be like,
bake.
- God. (chuckles)
Don't scare me, I'll scream, and then the baby will wake up.
- Yeah, all right.
Rip open this packet like you mean it,
lovingly pour into the bowl.
(packet crinkles) (Jessica laughs)
Yeah, I really meant it.
Add water and oil.
I have pre-prepared my measurement of oil.
- Wait, I'm still bloody ripping open.
Oh, there was more stuff.
Into the bowl. - Blend for five minutes.
It then tells me to sing my favorite song to pass the time.
Bonus points, try and change the lyrics to be about carrots.
Oh, I love this kind of thing.
We're quite good at this. - What's your favorite song?
- We're quite good with this kind of thing with Rupert.
♪ Brush your teeth, brush your teeth ♪
♪ Brush them nice and clean ♪
All I can think of right now is nursery rhymes.
- Right, right, right.
Right, right, right, right, right.
How exactly are you supposed to know
what's going on here at all?
There's vague measurements, I guess.
(upbeat cheerful music)
- Oh my God, you even get pre-grated carrots in yours.
I've gotta actually grate my carrots, right.
(egg cracks)
Wow, you cracked an egg.
(stand mixer whirs)
(carrot scrapes)
- This is so wet.
- Come with this really easy recipe,
'cause I hate scales and things.
Why do you have to weigh everything?
- I'm so confused. (laughs)
- I need five more grams of carrot.
It's really hard to know how much grated carrot weighs.
- Does this go-?
But it doesn't even say whether this goes in.
So close. - 166.
- [Both] Oh.
- Yeah.
(Jessica laughs)
- The magic number. (Claudia laughs)
Yes, add it in.
Right, so with mine, it just says empty the contents
of your free and easy carrot cake mix into a bowl,
but it doesn't explain whether this,
carrot cake bits, are part of that stage.
- So much for the free and easy, simple recipe.
- Maybe I--
- Maybe it's just too simple for your complex brain.
- Thanks, darling.
That's very kind of you.
So, that's my carrot cake.
- [Claudia] Yeah, and then in contrast, that's mine.
- Yeah, okay, maybe if I add in this dried carrot,
it suddenly all makes sense.
- Look, I'm using this, how ingenious?
It's one of Rupert's.
Is it silicone? - Spoon.
- Silicone spoon things, - Yeah, yeah.
- but it works really well as a greasing.
Spoon it all on. - Brilliant.
My God, having children, who knew,
so many exciting, useful instruments
would come into your life?
I think we're quite minimalist-ish.
- We think that, but we're not.
Our house is full of things. (Jessica laughs)
When people come round, - No, no, with
- they're always like, whoa. - the amount of baby stuff.
- Shh, don't shout, you're always shouting.
- It's like you're deaf - I'm deaf.
- or something, God. (Jessica laughs)
(stand mixer whirs) (spoon bangs)
- I don't get it.
Now, Claudia and myself are both really creative people.
We love learning new skills
and doing fun activities in our spare time,
which there isn't much of these days.
I mean, we're currently filming during Rupert's nap,
but we also try to do so when he's playing on his floor mat
with his current favorite toys, which is farm animals.
As you all know, we love Skillshare,
and in preparation for this Baking Bad video,
I watched the online class Cookie Decorating for Beginners:
Create Incredible, Edible Art, by Laurie Shannon,
who is a YouTuber, icing artist and baker.
So, as you can imagine, some
of the lessons I learned here are more relevant
to cookies specifically,
although other information has given me transferable skills
which I know will benefit us today
in not baking quite so bad, hopefully.
Not icing quite so bad.
Skillshare is an online learning community
with thousands of inspiring classes
for creative and curious people.
You can explore new skills,
develop existing interests,
and kind of just get lost in your creativity.
So, you can sign up today by clicking the link
at the top of my description, and, freebie alert,
the first 1000 of my subscribers
to click the link in the description
will get a one month free trial of Skillshare,
so you can start exploring your creativity today.
And after that, it's only around $10 a month.
- Okay, mine's done, mine's good to go.
The only thing I didn't have
for this super simple carrot cake mix was a loaf tin,
so I hope it still works out okay,
because it's in just a normal cake tin.
But it is a deep cake tin.
All right, 30 minutes.
That was so cheesy.
All right, mine's in the oven.
Jessica is still perfecting her greasing of her thing.
I apparently didn't grease, (Jessica laughs)
the circle bit, what do you call that bit?
Anyway, I greased the side, but I didn't grease the bottom,
I don't know that you had to, 'cause I was like,
well then that comes out though, doesn't it?
And then Jessica was like, yeah,
but then how do you get that off?
So that will be exciting to find that bit out,
but Jessica is meticulously greasing it
to the point of perfectionism as always,
and now she's critiqued the fact
that this has not been cut to a perfect circle.
- Anyway (laughs).
- I'm making my vegan frosting.
It's a coconut oil.
I like this, look, it says make sure
your coconut oil is room temperature, nice and soft.
Room temperature for where?
(Jessica laughs)
Malaysia room temperature-
I bought coconut oil before, like massage oil and stuff,
like natural coconut oil,
and it's like a liquid and it's like, oh so lovely,
and then you bring it home in your suitcase
and you open your suitcase up,
and you're like what the hell is that white block in there?
You're like, it's the the coconut oil.
'Cause that's what happens to our coconut oil,
it just becomes this white block.
- Forgot about that massage oil.
It was a really good massage oil.
- Yeah.
- In Malaysia. - It had frangipane extract
and jasmine in oil, but then it just turned.
And I think we did try and use it for a bit,
didn't we, on our hands?
But then it's really hard to gather how much you need
to get the same amount of oil in your hands,
so you get a lump of it, and then you're like,
whoa, this is too much. - Oh my God. (laughs)
- Oh, 56 grams.
Right, can I get it bang on?
Right, you ready?
Oh.
- (laughs) 62. - How anti-climatic.
I really thought it would become 60, but it's 62 grams.
- [Jessica] I think it's anticlimactic,
(laughs) otherwise you're against the climate.
- Anti-climatic.
It is at room temperature but...
- [Jessica] I don't think that's...
I'm going to put my incredibly liquid cake mixture,
oh God, it's so bad.
I really actively dislike mess, and yet somehow,
surround myself with it. - Yeah, you are
a pretty messy person.
- Wow, what happened to that lavender?
- How've you made so much - Is it dead?
- mess over here?
- Did you kill it?
- You're distracting me from the race, right.
- Oh my God.
- [Claudia] I didn't know you could whisk.
- I'm doing my own cutaways,
because you didn't even help,
even though I filmed your cutaways.
- Oh no.
I haven't finished it yet. (laughs)
It looks like dodgy snow, doesn't it?
- [Jessica] Like really dodgy snow.
- I put my whisk in without remembering
that I'd already whisked up the carrot cake mix
and I hadn't cleaned it.
- That's dirty.
Can we focus on my cake?
It's not even in the oven.
- What do you mean focus on it?
It's a race, what do you want me do to about it?
I'm on my part, you're on yours.
- I stopped to do your cutaways.
- Oh, you mean you just want me to film it,
right. - Yeah.
- [Claudia] Yeah, this looks pretty gross.
What are all the bits?
- [Jessica] I don't know.
- There's the wonder of heat in an oven.
It can transform the most weird looking,
gross, sloppy stuff to quite amazing.
- Okay, in it goes.
I feel like this box has left a lot up to me.
(both laugh)
- And now I'm going to add my dairy alternative of choice,
which is oat milk, which I must say, I'm a convert now.
Once you get used to it,
it's actually nicer than milk, I think.
Milk tastes so, so creamy now.
Like oat milk, and it's better
for the environment, isn't it?
- I've decided to use Claudia's dairy-free cream cheese
for my topping.
(whisk whirs)
- You added time on, didn't you?
To the oven? - Yeah, don't worry.
It will beep.
Yeah, no, because I changed the timer.
- Mine's been in way longer than 11 minutes, darling.
- [Jessica] So, I set that as your time,
- Oh, okay, good, yeah. - So it'll beep on your time.
- Okay, you're all right, you're off the hook.
- (laughs) All good, so pleased.
- I might have made it a bit too runny.
(Jessica chuckles)
I mean, how was I meant to get it smoother?
I sieved it and everything.
Can I tell you something I used to eat as a treat?
A treat for myself,
and I think my mom knew about it cause it's really bad
and I don't recommend this at home,
but I used to eat- yes, I am holding this for a reason.
(Jessica laughs)
I used to cut a lime in half.
- Yeah? - Fill a little bowl
with icing sugar, pure icing sugar,
and then basically squeeze a bit of the lime juice
into the bowl to make like a lime icing.
- Yeah? - And then I would eat
the icing sugar off the lime.
This must be the worst thing for your teeth ever.
- Oh, god.
- Like, acidic, sugary.
I mean, that's not a snack.
- How do you still have teeth?
(laughs) That's so bad. - I know.
Add 30 mils of your favorite milk,
and add more if you want it a bit runnier,
so I put in like 60 mils (laughs).
(Jessica laughs)
So no wonder it's really bad. - I think when it says more,
it doesn't mean double.
- Ooh.
- Oh, delightful.
(relaxing jazz music)
So generally, you turn the cake upside down.
- Oh, do you?
(tin clatters)
Very professional.
Yeah, I think you're right,
I think I need to turn this upside down.
(Jessica laughs)
- [Jessica] Oh, oh, oh, oh.
- [Claudia] Oh, where's my thumb gone?
- [Jessica] Oh no.
- Don't film that unglorious side, damn you,
I'll turn it around.
- Don't put icing on it.
- I know, I used to always do that with fairy cakes.
Whoo, and it'd be like, (blows raspberry).
So, Rupert woke up and was proper screaming, crying,
so I went in and soothed him,
and I think he was probably having a bit of a nightmare
'cause it was so sudden, it was just out of nowhere.
"The Wonder Weeks" does say
that they might have more increased nightmares
around this age. - Yeah.
- What do you think their nightmares are about?
- I maybe think it's the kind of things that--
- Like being left at the supermarket.
- No, no, I don't think it's that concrete.
I think it's more abstract.
Oh, he's the sweetest little thing.
He's so chill.
- You think this lumpy icing - Ruddy terrifying.
- is even gonna be able to come out of my piping bag?
You have to cut like half the piping bag
to make a hole big enough for it to come out.
- You know you could put that in a glass.
- I don't know all these tricks and tips.
(stand mixer whirs)
- So what are you going to design?
- Well, mine, this tip I've put on my piping bag,
- Yep. - does petals.
- Yeah. - So I'm going to,
'cause it's got a thin end and a bigger end,
so I'm going to do pedals radiating out,
- Oh, wow.
- of the center of the cake. - Okay.
My cake.
Da-dah.
Okay, from a sloppy mess.
Bad, not bad.
Hello, cake.
Mm, mm-hmm-hmm-hmm.
Hello, as you may be able to tell, some time has passed.
- So then I fed and nursed him
and then he went back to sleep,
and then he didn't wake up til five.
And then, five o'clock, and then it's dinner time,
and then it's bath time, and then it's bedtime,
and then before you know, it's like eight o'clock.
- Yeah, and here we are.
- I think how a cake is decorated makes all the difference.
You can suddenly make something look quite unappetizing
to really appetizing.
- I'm so excited for this, I'm so ready.
- [Claudia] It's just all coming out the same.
(Jessica chuckles)
- [Jessica] There's a petal.
Wow, that is lumpy.
Actually decided not to go for a piping bag though.
I'm going for more of a smooth look,
and then I'm gonna use some stencils.
- No.
You're not allowed. - It's like rustic.
Mine's rustic, it's a loaf with a rustic kind of icing.
(utensils clatter)
We're getting the grater out.
(carrot scrapes)
I'm a very much like (blows raspberry),
shove it on a plate thing when it comes to baking and stuff,
but I wish I had more finesse and motivation.
- Rustic. - I shall try both of them,
'cause obviously you can't
eat them. - No, I can only eat mine.
- I will decide which is best.
I think that's completely fair.
(Jessica laughs)
Some orange in it.
How nice? - Oh yeah.
Isn't that just adding something?
And then a real central one.
Carrot stencil, not that you can tell,
but I even did the little bumpy bits.
- I was just gonna-- (light clatters)
(Jessica screams)
(light clatters) (Jessica screams)
Shh, don't wake the baby.
- That was the lowest level of screaming I have ever done
in one of these videos.
Dying inside.
- I reckon (laughs),
I would've gone half the width of that,
like that, you know? - Oh no.
Fine, I'll make another bloody stencil.
Did you get your-
Did you get your fleece in my bloody cake?
- No, just a tiny bit (Jessica growls)
of carrot went on it in the wrong place.
(Jessica sighs)
(relaxing jazz music)
Very thick carrot.
- [Jessica] Better not have stuck that stencil to the cake.
Hey, look at that, that's a carrot.
- Yeah.
I'll have one of those green bits actually,
for my-- - It's my idea.
- I rolled it out.
(both laugh)
- What happened to yours?
- Oi, don't be rude.
(relaxing jazz music)
- Would like to decorate mine more,
- Yeah. - but I feel that
would irritate you.
- Yes, do you really care?
- Yeah.
That's really silly question to ask me.
- Okay, well you can stay up.
- "Do you care, Jessica?"
Yes. - All right, well, whilst I go
watch Netflix - Always.
- and have dinner, you can stay in here
and decorate your cake if you like.
(crickets chirp)
- Very dense. - It's quite heavy.
That looks quite. - I think--
- It's not a soggy bottom because that's actually the top.
(Jessica laughs)
It's got a soggy top.
- It's not a soggy bottom because it's got a soggy top.
- Oh yes. - Cooked all the way through.
- Very light.
I mean, you could knock someone out with slice of mine.
- Mine (laughs) has an even crumb.
- Mm.
It did say cook at 160 and you cooked it at 180.
- Because your cake cooked at 180.
- Yeah, but that did you some favors
'cause yours is cooked all the way through.
Mine's actually very tasty.
- Good.
- It is more of a loaf than a cake.
- Yours is meant to be a cake.
- Yeah. - Mine is meant to be more
like a carrot loaf.
I'm very glad we've got these.
I've got two massive-
Carrot cakes are one of my favorite cakes.
I'm sorted for like two days.
- Good.
- If you're gonna be like "Bake Off"
where you're just judging from how it looks,
'cause you can't taste it,
but I'm telling you mine's actually really, really tasty,
and I'm the only one who's tried both of them.
- I'm telling you mine is tasty, and it's my channel.
Thank you so much for watching this delightful episode
of Baking Bad.
I'd say we're both pretty happy with how this turned out.
- We both baked something edible.
- I think I'll go back to making carrot cake from scratch.
- I think for me, following a mix is good,
'cause I didn't have to do anything
other than open a sachet and put in some oil and water.
It was like, perfect.
- Thanks so much for watching.
I hope you've learned that anyone can make a carrot cake
and ice it to the best of your ability.
And thank you to Skillshare for sponsoring today's video.
Remember that the first 1000 of my subscribers
to click the link in my description
will get a one month free Skillshare trial,
so you can start exploring your creativity today.
If you're new here, you can subscribe to the channel
by hitting that big red button.
Subscribes just to my channel, I baked this cake.
This is just my wife, she's in some videos.
- Bye.
- Bye-bye, now.
(upbeat cheerful music)