Add Initials Attempt with airSlate SignNow

Add initials attempt

the expectations for this video should be very very low i made claire saffid's rhubarb cake that messed it up so here's the story i obviously want to do more recipes from this book and i thought the one thing that i've never tried in my life is rhubarb my husband has he keeps raving about it so this recipe seemed like a natural way to try something new experimental recipe from claire sofie's book and then it didn't go as planned you will see through see across the video where things go wrong um it's currently baking and i've actually never done this format where i've actually cooked something before i've done my intro but you know what i wanted to cook as soon as i came back from my walk with my dog and i did and honestly it's been quite a mess so if you want to see me mess up more recipes you can feel free to like and subscribe and yeah follow me through this journey of trying claire saffits's book and failing [Music] [Music] [Music] do [Music] [Music] you've just probably seen the clip of me doing the rhubarb so that's still going i am just putting together my drawing ingredients which includes some flour and i'm going to add some baking powder and salt that's about right yeah so this is what the mush looks like i think i'm going to leave it here and let it cool down on the stove i'm just going to move it off the heat so you can just sit and cool and once it's cool i'm supposed to add some baking soda in this to make it turn gray sorry about the sound from the oven so i'm just going to get back here and continue mixing the dry ingredients um we're using 113 grams of butter unsalted so let me just do that that's 63 i think this the remainder of the tub might be about 113. let's see if we get lucky i think we have 115 okay so we're just going to do it what am i going to do with three extra grams of butter really so that's going in the oven and let me take my big pan in here and i need to get two large eggs [Music] so one egg is about 51 grams so i think yeah two eggs will be more than enough this is my rhubarb mixture it looks if i'm going to be honest it looks like dog vomit and i'm just going to i'm just going to let it do its thing on the side all right i'm not very organized as other days but hey ho that's going to be fine i need to bring back my eggs here let's start doing that so i'm gonna mix in the melted butter see if that's gonna be all right just to make sure it doesn't scramble the eggs think that's fine but also i think when you uh make sure you sprinkle the butter slowly you're ensuring that things are emulsified which makes a big difference in cakes now one more thing that we're supposed to do is add orange zest again it says hundred and one and a half tea spoon i'm just going to take an orange and whatever zest i can get off it is going in here full disclosure i think i did mention in the intro that i have never tried rhubarb before but have tried oranges so i'm i'm not sure about the scent of rhubarb but just doing the process i've done so far so i am glad that it's going to have a bit of an orangey kick because i'm not sure if i'm going to like this cake but i wanted to try it because it's something new um okay that's nearly all of the orange zested out i'm using i'm going a bit heavy-handed because like i said i want to make sure i like the cake and finish it okay so that's the zest of an orange going in to be honest smells fantastic so far and then i've got to add some yogurt do you know what because i'm lazy i'm gonna put my scales under it and i'm just gonna dump it in here i need to add yogurt vanilla and the rhubarb mush so the amount of yogurt i need is about 80 grams so i'm just it says greek yogurt we're not that fancy i use normal yogurt but just uh take a bit so it could emulate greek yogurt um that's 80 grams and that goes in there to be honest this cake is a bit different because it obviously doesn't start with um you know whisking your butter and eggs and then doing its thing it starts with melted butter or eggs currently it looks like mayonnaise so i think the last thing i need to add is some vanilla and the rhubarb mix so oh this dog warm going in i'm pretty sure everybody else doesn't feel the same way as i do but so far as i've smelled rhubarb i don't have high hopes that i'm gonna like it but we're gonna see and also again i just wanna make sure everybody knows this is my preconceived notion about rhubarb has nothing to do with the recipe that claire's put together i've just never tried it in my life and i decided to do it with her recipes so it's not her fault i'm never gonna be the kind of person who measures vanilla so i'm just going to use one cap full what oh okay now all of it looks like dog warm anyways i'm gonna move past it it smells good the orange rhubarb and honestly the vanilla works better than it was working on its own now hold on so you've got demerara sugar baking powder kosher salt unsalted butter two large eggs the thing is with most of claire's recipe i have to go back in and check for the ingredients because there are just so many and there are such niche ingredients i've never tried before much like rhubarb now it says to mix wet into dry oh oh excuse my husband there um wet into dry why did it ask me to use a large bowl for the wet one that's a bit okay because it's set to use a medium bowl for the dry which i have done that's the dry ingredients right there and this is the medium angle this is the large bowl i'm not sure if this is all gonna fit in that one okay we're gonna have to see this is just a bit pointless okay ignore that recipe make a smaller bowl for your wet ingredients and a larger bowl for your dry ingredients so just ignore what that says because this just doesn't work okay i'm gonna just do the initial whisking with my voice and i'm gonna have to bring back my spatula because again there's so many bits of flour that haven't been mixed in there [Music] so i've just realized something and i'm not proud of it i forgot to put sugar it's just one of those days so i am going to remove the batter wash off the stalks add the sugar in and do it all over again like i said i forgot the damn sugar so i am just adding 250 grams of sugar this is fine sugar so that should help me out a little bit more we're gonna have to say to be fair after about at the sugar the batter looks about all right and i'm just going to add it back in [Music] i'm going to pause sort of whatever i was doing in the video and say that i have been going through claire's book for a long time trying to figure out what recipe i want to do next and it's a hard one because a lot of the ingredients that she uses are so niche and they're so ugh they're tricky to find they're tricky to always have on hand so it's a hard book to love especially during the time we're in um however this video this cake was fairly easy except i didn't have a standard loaf pan it's still in my freezer so i couldn't didn't have enough time to defrost it which is fine so i did it in a square pan which has actually made the cooking time down from 80 to 90 minutes to about 60 minutes which is amazing but i have to say that some of the bits and pieces of this particular recipe i noticed were a bit off so when they said two large eggs i know the eggs i usually get are small eggs or like medium eggs but they were plenty so don't go by with the book it just it does give you a weighted measurement and even though mine were two medium small medium sized eggs they were still about five grams over the second thing that i noticed in this recipe is that claire asks to have a medium bowl for the dry ingredients large or for the wet ingredients but the process isn't dry to wet it's wet ingredients into the dry i would i would swap that i would make though the wet ingredients bowl smaller and the dryer ingredients bigger so when you do actually get to the recipe you can just focus on you know being able to whisk it properly because i'm not sure about you i've got a really nice big balloon whisk and i want to make sure i get every little bit of the of the cake so yeah i hope you like this particular cake i hope i like this particular cake and yeah let's get into the tasting now [Music] it smells more like orange isn't it a little bit i wouldn't say it tastes like rhubarb i still don't know what rhubarb tastes like hold on you can taste the rhubarb it's pretty tart yeah even in the cake you can taste it yeah kind of blended with the orange so the orange overpowers it but it's definitely there okay i think the cake's a bit soft though that might be because of the sugar yeah but you'd see the rhubarb there so it's blended into the mix it is nice don't get me wrong i thought it was going to be like some unusual alien flavor that i've never tried before i wish it isn't i'm i don't want to eat it i do sort of see what i've done wrong because the texture of this cake reminds me when i first ever tried to make pound cake and i messed up and the sugar was grainy while i was um i was sort of blending ingredients together and this has done the same thing and that might be my fault not the cakes but at the same time in the recipe they don't actually show you what the cake's supposed to look like so i'm gonna say this it's all right not my favorite recipe honestly oh well i mean i'm not a baker or anything but i can't tell yeah it doesn't show what it looks like on the inside so there is that so if you both try the cake and i wanted to just give you my final thoughts i do think for this cake i was the one who made an error because it has a really lovely flavor profile i'm still getting used to the fact that it's got some rhubarb in it and i'm probably not the right person to judge my husband really liked it so i would say it is a good cake um just read the ingredients carefully read the recipe carefully and just follow it where it's supposed to be and i think you'll be all right it is a tasty cake and i would say even if you're not a rhubarb lover the fragrance from the orange zest is so potent and it is so lovely in this cake and the vanilla that it is a much more rounded flavor than just rhubarb the the one thing i would do um instead of that is if you really don't like rhubarb you're trying to try this cake is maybe omit the stalks that you're supposed to add on top of the recipe just because those are the most tart bits that on their own can feel very overwhelming but apart from that it's a very soft and moist cake i felt it was a bit dense now i haven't let it completely cool off because i do like warm cake by two things with a little bit of custard this cake would be really really really lovely so i hope you enjoyed this video and this review of this particular recipe from claire's book yeah and i'll come back with more next week bye