(upbeat music)
- Hi everyone, it's Barry here,
welcome to My Virgin Kitchen.
Let's get rid of the wig.
Anyhow, the other day Susan sent in a recipe request
for a birthday cake made in the microwave.
And actually, I haven't eaten it all,
it's there on the side.
Because I'm making this video on the exact same day
because a tradesman is coming any minute now to start
tiling my kitchen.
So I'm in a little bit of a hurry,
but I'm also gonna take my time.
If he arrives, he can be in the video
and we can make a cake together,
which might be quite weird for him.
But as I mentioned in that video, I've actually
got a playlist of some mug recipes, and that birthday cake
was phenomenal, the recipe that we're using here
that Susan's given me is actually very very similar as well,
so the cake base I know will look good,
we're just finishing it in an ice cream cone
to look like an ice cream cake.
Yes.
I've had a little look at the recipe she sent me,
and you probably could get away with making it in the cone,
like the whole cone itself, or any cone you like,
these ones are good though 'cause they got a flat-bottom
base, she did suggest that so that it will stand upright.
But we'll do the first part just to make sure
in an actual mug.
And today's mug of choice is my I don't need Google,
my wife knows everything mug, which of course isn't true.
Nah, Mrs. Barry does let me get away with murder
but she's a legend, as you guys know.
Right down there right now, we're gonna bring this
ice cream cake mug cake thing together.
And yet the pugs are just down there.
I walked them good earlier, they're like pretty pooped.
So we'll do the steps initially exactly as before
because that sponge was phenomenal and I can't believe
I've got the willpower not to eat it right now.
So one tablespoon of butter.
Two tablespoons of butter in there, that is it.
Melt it in your microwave.
It took 15 seconds before.
Lovely jubbly.
Just like before then, an egg.
Oh yeah, that's from a great height.
No shell.
But I mean, if you want the shell in there,
you can, for crunch.
So another tablespoon, I put a teeny bit more milk in,
and the dogs had this milk last time,
but they're sleeping now, it's all good.
And a generous splash of vanilla extract,
that's probably about a tablespoon, aye.
Part of me feels like we should put even more vanilla in
there as well, with it being the whole ice cream thing,
but that's up to you.
Mix it round again, just to break up the egg yolk
into a one consistent mixture, all right, beautiful.
And again, like before, one, two,
three tablespoons of sugar.
Wow.
Fruit for the rest of the day.
One thing we're not gonna do is load sprinkles in there,
I think that was a bit overkill on the last one.
One, two, three, four tablespoons of self-raising flour.
(singing)
Right, mix it through.
For those of you that didn't catch the birthday cake video,
this combination is insanely good, it tastes so good.
But we're adding some extra texture by putting it into
the ice cream cone, it's gonna be awesome.
I mean you could have done this step in the cone,
but there's that likelihood that it'll damage,
or you could've like, put it in there,
shook it up with some cling film wrapped
round the top of it, and it could have potentially
exploded and gone all over your kitchen,
yeah, don't do that.
The mug is ready, my microwave is 800 watts,
I've said this before, if it's a lower amount, 600 watts,
it'll say on the front, you'll need to cook it a little bit
longer, if it's a higher amount, it'll be a bit faster.
That said, when I cooked mine last time, I did open the door
a couple of times.
We're gonna use these cones 'cause they had a flat base,
I did mull over, they do these ones called Oyster Shells
where they have a coconut topping as well and I could have
done two halves and fused it together, ooh.
But they didn't have any in the shops.
These will be good though, because they'll have a nice
stable bottom, and that is a good thing to have in life,
ladies and gents.
I'm sure these have got smaller, though.
Isn't all food getting smaller?
Little tip for you, next time you have a tub of ice cream,
Ken and Jenny's, Häagen-Dazs, most of them,
imagine this is the tub of ice cream and you've got
the bottom bit, but then there's like a shelf above it,
have a little look, all right?
That has gone up slightly in the last few years,
and keep your eye on it, see if it keeps going.
Maybe you'll just get to one bit where you open the lid
and the bottom's there and you'll just be like,
hmm, a tub.
And then you eat the tub.
Oh my god, what's that?
There you go.
Sorry guys, get back to sleep.
Look, Delia Smith's book.
And Ashen's book.
And a Ken and Jenny's book.
That's an amazing book, by the way.
That was close,
never done any recipes from it though, maybe I will.
Okay, so, we're just gonna pour our semi-lumpy mixture in,
I'm gonna go about two-thirds of the way up,
because last time that worked an absolute charm,
and I've still got-- I've got enough for probably two more
just about left there, so we'll do this one
and see how we get on.
800 watts, 90 seconds, stop and starting a little bit,
if it gets a bit too hot and you get scared.
I do that a lot.
(beeps)
So it starts off okay, and then boom, see?
It's rising up already, that's about just gone
the one minute mark, and I think I stopped it around
about this time before, just to let it settle a little bit.
(sniffs)
Smells like custard, mmm.
So just let it sink down a teeny bit.
But give it the full 90 seconds, okay?
Let it rise up like that.
(laughs) Oh no!
Oh my gosh.
Okay, okay.
(beeps)
That's almost perfect, 'cause we're gonna top it with icing,
and yes, it is gonna be icing that I bought in the shop
that's ready-made, 'cause I'm lazy,
and you've seen me make icing loads of times.
Ow!
(whimpers)
Gee, that's hot.
Please remember to let it stand.
You can actually make cupcakes in ice cream,
just while that is cooling down,
Phoebe and I did a video on that years ago.
So just for reference, I'm putting two more on the plate
and there's enough for two more that I've filled up slightly
more than before, so probably about three-quarters
of the way up rather than two-thirds,
But this one's still quite warm, I'm quite happy with that,
but we'll see if we can get a bit more height
on the other ones.
Keep your eye on it, don't put on a wig.
Yeah.
So far, so good.
Remember not to take out straightaway,
because the plate will be very hot.
I wouldn't do anything like that.
Oh yeah, now 'cause the plate is quite slanted,
both of them are sort of taking a Leaning Tower of Pisa
effect, but that'll do.
So I've got some buttercream here,
this is some ready-made stuff, I'm just gonna stack it
up quite high, oh yeah.
Oh yeah. (laughs)
That looks like an ice cream.
Amazing.
It's quite a British thing, gonna stick a Flake in it.
All right, there we go.
I love it.
And then this is some-- oh my gosh, that comes out quick.
Is it ruining it?
No, it's not.
That looks pretty cool, actually.
This is some raspberry sauce.
I really like that, that looks cool.
I might just rub it a little bit off the cone,
but other than that, that looks brilliant.
And the crazy thing now to me, is that looks more like
an ice cream than actual cake.
There's cake in that.
I think they look bloomin' awesome.
Little behind the scenes, I totally just did a video
on my Instagram stories, didn't tell anyone,
you guys know this.
Knocked one over, didn't I.
Yeah.
Remember, there is a playlist full of mug recipes
that is ever growing, including the stir-fry,
which was phenomenal in a mug, amazing.
This is gonna be very naughty.
Oh, wow, the sponge again.
Can't really comment on the buttercream since I didn't
make it myself, that's naughty, but you guys know
how to make that, icing sugar, butter, milk,
little bit of vanilla.
That would be amazing for a party,
only thing I would say,
if you're gonna put a Flake in it as well,
maybe use a knife and core into it a little bit
so you can get even more Flake right in there,
but gorgeous.
All right, so there we go, don't forget to press subscribe
and hit that bell button to be notified of new uploads.
If you try this out, send me a picture @myvirginkitchen,
I love to see your attempts.
And of course, like Susan, who sent me this flurry
of like six different recipes on an email and I picked
two out, send me a recipe, and it might become a video.
I might finish every video now with a dad joke
if you make it right to the end, so thank you
if you've made it to the end, I love you from my head
tomatoes.
Goodbye.