"Oh what's this? ah this is London. it's wonderful
Aunt Lucy always dreamed of coming to London
If she saw this it would be like She were finally here"
Hi a huge welcome to
Steve's kitchen. This week is all about Paddington Bear, I've got Paddington here
I'm surrounded by marmalade, the movie is coming out and I hope to get this up in
time for the launch. I know it'll be coming out different times in the world.
It's a fantastic movie by the way, come down have a look at the cake we're going to
be making. This is just half the cake, this is Paddingtons suitcase. We've got
his little initials on there, from darkest Peru to London, England
Paddington Station, with the handle, a little leather, leather patches on the
corner. This was a fun cake to make but on top of that, we are going to be making
this Paddington Bear who will go and sit down here on top of the suitcase and
this was fun to make this. Will be a separate video, I'll pop this up next
week so you can see, otherwise it's a little bit too much for one. So let's get
on and make this fantastic, fun Paddington Bear cake.
Now the layers of cake and the
frosting, I'm going to make with a Nutella frosting because I think it goes
great with the orange of the marmalade. Now come down here and have a quick look,
we're going to be using about half a pound of softened butter.
Now that's lightly salted butter and I've got about a pound of icing sugar
I'm going to add a cup of Nutella in with that as well, now it doesn't matter
exactly the amount we, if we use half a pound of butter, 250 grams, then we're
going to use double that of icing sugar or powdered sugar. So come back down here,
so start by creaming together about half of the icing sugar with the butter until
you get a creamy consistency and just add that icing sugar in a little bit at
a time. Now if it appears a little bit dry you can add a tablespoon of milk, I
usually like to put one or two tablespoons of milk in with this and now
we're just going to add a cup of Nutella and cream that in and all that beautiful
chocolate flavors going in and now this is going to taste just great.
Let's get on and bake the cakes. Now I use the tried and tested pound cake
recipe from my channel I'm using a 12 inch by 8 inch baking tray and I've gone
for a 200 gram, that's a 7 ounce mix so we basically take 200 grams, 7 ounces of
butter and sugar and mix those or cream them together. I've added 4 eggs into it
and then some flour. We pour that then into our baking tray, which I've lined
with some baking paper and pop that in the oven, 180 degrees Celsius 350
Fahrenheit, for 25 minutes until it's golden brown or you can stick a skewer
into it and it comes out clean. Okay so I baked off two cakes, this one
down here is a vanilla and over here I baked one that I put chocolate into, the
combination of the chocolate, the vanilla and the orange from the marmalade,
because Paddington wants me to use marmalade between the two. Now we've got
to move this on to a finished surface and it won't be able to be moved I've
got a couple of crank handled spatulas here I'm just going to lift the base and
once you get it down there literally you're not going to want to move it
again once we start icing this cake. Now once I pop my marmalade in here I'm
going to be putting Nutella frosting as well before I sandwich this together and
I'm probably going to trim a little bit off the side of the cakes. So let's start
with this beautiful orange marmalade which is basically an orange jam, you
could use something different if you want but orange and chocolate go well
together. Come down here you've got to get your marmalade just get it a little
bit give it a little stir through and then get marmalade, pop it on top of the
first layer of our cake and start to spread it across the cake using a
spatula and I want the flavor of the marmalade to come through so don't under
do it. So when you've got a nice even layer of marmalade on there we are now
going to take this Nutella frosting we made earlier, so get a nice big dollop of
frosting on there and yes dollop is a technical term for cake icing and then
we are just going to spread this over the top of the marmalade. Now with the
Nutella frosting we don't need to get right to the edge because when we build
the walls up on the side we'll get that all nice and tidy. The next thing I want
to do is take our chocolate layer of cake and just line it up on top of the
previous one and just pull those blades out of there. Now I just want to pop this
in the fridge for maybe about 20 minutes, half an hour, let it firm up a little bit.
Now I let my cake cool down for about 20 minutes or so and what I'm just going to do
now is trim a little salvage edge off. Now the only reason I'm doing that is so
you can see the side but also when I put my Nutella frosting on it's going to be,
make a little easier for me to frost the side.
Now once you've tidied up the edges, we can start putting our Nutella frosting
on. Now I'm just going to get some of this frosting and a palette knife, so
we're just going to spread this on the top and on the sides and really we're just
sealing the crumbs, so when we work the fondant on it doesn't have to be
perfectly smooth but get it as smooth as you can. Now the side is particularly
important just get a cranked handled spatula like this one and just spread it
along like so. Now all we're looking to do is get as flat as possible. Now you
can pop this in the fridge for a little while, let it chill, get a warm knife and
warm water and just smooth over the surface if you absolutely need to but
let's just chill this down. Now whilst that chills we're going to prepare some
fondant, just come down here I've got about a pound, 450 grams of brown fondant.
I've covered with a damp cloth, when you're not using it cover it, pop a lid
on there, stop it from drying out. Now what I've done here is taken white
fondant, I've added a little americolor chocolate brown and a little bit of egg
yellow, the chocolate brown made a really nice brown but I wanted to get a more
leathery effect. Now just come back down here we're going to square this out. Now
I like to put a little bit of cornstarch, I've got a pastry mat here, a little bit
of cornstarch to help this stop it from sticking, a little bit over the top as
well. We're going to have to roll this out fairly thinly now, little tip if
you've got nails like I have for classical guitar or if you're ladies,
you've got nails, get some of these silicon gloves and just pop them on
it'll stop you from catching the fondant and messing it up while you're working
with it. Now the first thing I'm going to do is roll this out a little bit, close
to the width that I'm going to need to cover my entire suitcase or cake and you
just want to make sure that also it doesn't stick to the counter while
you're working with it. Now when you're close to the width that you want you can
then start rolling this out and getting some length onto it, again
the dusting of corn flour on the counter so that it doesn't stick.
It also helps it just ease as you roll it out as well. Now I've rolled that out
until it's a little bit bigger than the size of my cake and what we need to do
now, if you just watch this end we're going to lift this up, gently lift it on
to your rolling pin, try not to get too many snags or tears and I'm just going
to roll that around the pin like so. Then I can lift it out of the way, now I've brought
my cake out of the fridge, I'm not going to flatten it anymore, I'm
quite happy with the way it is but what I can do now is just lay the rolling pin
up against the side of the cake and then I'm just going to lift it and unroll
this fondant over the top of my cake. Now be careful on these corners they might
crack a little bit but we are actually going to be covering those corners so
don't worry too much. Now when you're icing a cake and the patient gets a
little bit cranky, get the old cake smoothers out and just use them to ease
the edge of the cake as smooth as possible. So you can see what I'm doing
here is I'm just putting some little leather patches, I've cut these little
circles of darker Brown, just added some black to the brown that I already had.
I'm just going to wet these corners with a paintbrush and then I'm just going to
place my circle, now I want it a little higher on the top but it is very easy to
shape this fondant around that corner like so. Now the last thing we're just
going to do is take one of these little seamstress tool, it looks a bit like a spur
and we're just going to run it around the edge to create a little stitching
effect and then I'm just going to take the same effect just around the edge. Now
the next thing we're going to do is make a handle, so I just want to roll a piece
of fondant out now into a little strip like so and then what we're going to do
is just, do it towards you so you can see but I'm just going to make a little
u-shape and then I'm just going to flatten it down and I'm just going to
nip off the excess. Now that's going to be the handle I'm going to make some
little leather squares where the handle will sit, so I'll get on
and show you how it comes out. Okay there Paddington what do you think, there is
Paddington's case. Now if you have a look at that now I've done the corners, I made
that little handle, just glued it on with a bit of water, the initials for
Paddington are loose at the moment, I'll put those on later because I've got to
make Paddington Bear to sit on top of this cake and it's going to be made out
of cake and fondant again, that video is coming very shortly. You saw at the
beginning what this cakes going to look like when it's finished, it's going to look fantastic, so
please share the love, give this one the thumbs up and I'd love to hear your
comments. Now as for my friend here Paddington Bear, he's been in the family
for many years. I actually bought this for my wife many years ago and in in his
pocket here is the little card that I wrote when I gave it to her and of
course Paddington's letter darkest of Peru. So we're going to make a little
replica of that out of fondant as well I hope you're going to enjoy joining me
for this and if you haven't seen the movie, the new Paddington movie that's
just come out, get and watch it because it really is a lot of fun. He's got a
soft spot in my heart, I hope you and the youngsters out there are going to enjoy
Paddington Bear, be good see you next time.