- It's created, like,
a brain or something. (triumphant music) Hello, everybody. Pleased tomat-ya. Get it, tomat-ya? Sorry, it's not gonna get any better. Boston has been looking after
me for the last few days. I'm sorry there was no upload,
I got back from America and I basically turned into Gollum. Ah, my precious! Ah, the ring, ah! So I've been on the sofa
and the dogs have been looking after me, I got some
kind of, like, lurgy thing. Cooties, I think they call it in America. We actually do have
something to celebrate. We have passed 800,000
subscribers here on YouTube. ("Hallelujah Chorus") I don't ever care about
how many subscribers I get, but 800 just feels like a
nice wholesome round number. ("Hallelujah Chorus") I like it. I like the number eight,
it reminds me of a snowman. It just feels, mmm. So I kind of do really
want to hit a million now. I do want to do it. I hope we get there, but
like I've always said, it doesn't matter, like, you
can check the old videos, I used to say it when we
hit, like, 10,000, 1000,000. I really don't care. Like, honestly I would
still do this because I love what I do, and if it was just
my mum watching the videos. ("Hallelujah Chorus") But we need to celebrate,
so let's make a cake. We're gonna go to the shops right now and get two very interesting ingredients. All right, guys, let's do this. This is the mild one,
but they do a honey one, but we'll go for the mild. Okay, good to ketchup with you now, we're back here in the kitchen. We are going to make a ketchup
cake with a mustard frosting. I know that sounds odd, so
many of you sent me this a couple of months ago, actually,
and I'm gonna do it today. We have a reason to
celebrate, why not make a cake and maybe see what the
family think at the end? So I'm gonna test this recipe
out to make sure it's okay, 'cause I don't want to harm you. Because I love you from
my head, is it mustard? No. Tomatoes. I don't know what role the
mustard and the ketchup is gonna play, is it flavouring,
colouring, like, nyah? Is it gonna replace eggs
or some crazy stuff? It's not, spoiler alert. Let's look at the anatomy
build up of a cake, right? You guys better be
paying attention to this, this is important for your education. So, a cake, in my opinion,
for the main things, of course, you get salt, some flavour enhancers, and
all that other stuff. Eggs, which give you colour,
protein, and structure. Flour, which gives you structure as well, and also that crumbly
texture, depending on the flour that you're using. Butter, which gives you
that fat and that moistness. And sugar, which of course
gives you sweetness, actually helps to brown
the cake and gives you that sort of soft, that tender vibe. And what I'm struggling
to find out is where the ketchup sits within that. It's a bit weird. First thing you need is
to grease and line two nine inch baking tins,
cake tins, standard ones. Yeah. (upbeat music) Woo hoo! (upbeat music) Cut just inside the line
of the pen, all right? You don't want pen on
your baking parchment. (upbeat music) Bingo. I've just weighed out my ingredients, and the actual cake's gonna
have quite an autumnal vibe. We've got some mixed
spice here, so nutmeg, cinnamon, cloves, all stuff like that. If my nose was not blocked, that would probably smell quite good. All right, so, first thing we're gonna do is get our dry ingredients in a bowl. So we got some bicarb
of soda, baking powder, and our plain flour, woo hoo. Mixed spice goes in
there, oh, I got a sudden waft of autumn then, my
nose is clearing, guys! Starting to man up. All right, now let's do something weird. All right, so, in this bowl is 125 mils of cold water, aka about half a cup. I don't know why I'm holding this bowl, you don't need to do that, it's, no. So this is where the
colour is gonna come in. We got some red food dye and the ketchup. So this is 460 grammes, I'm
just gonna wing it, ketchup. All right, that is enough, it's actually roughly what I need anyway,
so I've just done it by eye. Okay, we'll just give this a mix together. That absolutely stinks. That is getting through
my nose, I can smell it. Yeah, that is major tomato-y
now, but it's nice and smooth, we broke down the ketchup, merged it with the water and the food colouring. I mean, I guess if you're
doing a ketchup cake you want it to look like ketchup, right? This is some butter that I've just blasted in the microwave about 15
seconds to make it kind of fake room temperature, and
some light brown sugar. So I'm gonna end our
wooden spoon and probably need a larger bowl, to be
honest, but in the words of Michael Jackson I'm just gonna beat it. (upbeat music) All right. Eggs-ellent. Oh no, there's shell! Oh my gosh. Oh no. Oh, I think I've got it. Yeah, that'll do, normally egg shell, a bigger piece helps get
out bits of egg shell. Or you can leave it for some extra crunch. Ta da. So we've got our beaten egg
with a little extra crack. The weird tomato thing
and the floury stuff, let's bring it all together. So we're gonna pour that mixture in, and that doesn't smell good at all. But hopefully our sugary,
buttery egg mixture will kind of blow that out of the way. Let's give this all a big mix to get, wow, that is so red still, I didn't think it was gonna still be that dominant, wow. Look at this thing. Like a plamonge. This is really weird, like, it does to say to add more food dye, but I don't want to. I quite like it being this colour. Fan oven, 160 C or 180 C non fan. All right, so here we go, then. I'm kinda hoping it's gonna
have quite a bit of rise with the amount of bicarbonate of baking powder that we put in there. It does feel more like a blended up Krang from the Ninja Turtles. So we'll just smooth it out. I'll see that in half an hour, see ya. Did I drop some ketchup? Huh? This is what you've been
doing while I've been ill. You just been sort of mothering me. (laughs) All right, we're about 20 minutes to go, I genuinely haven't looked at it yet. Oh my gosh, they have risen! Well, particularly that one. Wow. Shabadaba ding dong. Another 10 minutes or until a toothpick inserted in will come out clean, but I'm gonna go for the full 30 minutes. (timer beeps) Oh! All right, let's turn you off. Oh my god, it smells of
ketchup really badly. No. I gotta be honest with
you, that is a red cake. (laughs) Boom. Oh, it's kind of a waft
between ketchup and cake. Cake-chup. So these are gonna cool
in the tins, then I'll transfer 'em onto the
wire rack to cool fully. Meanwhile, mustard frosting? Now, see, the ketchup for me, you know, there's a sweetness in
tomatoes and ketchup is quite sweet, anyway,
it's tangy, but the mustard, the mustard frosting,
it's gonna have a kink. A kick, not a kink, but you
know what I'm say, it's strong. This is the mild stuff as well, but imagine if you went Dijon. Let's just do it. All right, so here is a big
ol' bowl of icing sugar. It's just some room temperature butter. Okay, so, we've got our
icing, but we haven't got in the mustard in, have we? It's the mustard going in,
this is the full bottle, the 240 grammes. Oh my gosh, I feel like I'm
ruining butter cream here. (dramatic music) Ooh, wow, I want hot dog now. I don't know, I might strangely like it. I don't think Mrs. Barry
and the kids will, though. Very nice. Ooh hoo hoo! So this is good, our bright red tomato sponge cakes are there. They're still a little
warm, so we're gonna let them cool down fully,
otherwise if you ice it it will just, like, droop
off, we've all been there. And also the icing,
because the butter is still softened, if we leave it
a little bit, you can even put it in the fridge if
you want, if you firm it up it will just cling a little better. (light music) Wa wa wa. (light music) (laughs) I love it. Gotta be honest, that
looks blooming amazing. Just finishing it off
with a little celebration of our latest milestone, 800 K, baby. ("Hallelujah Chorus") Thank you, guys. All right, so it's been about an hour, and I've been thinking, I don't know if I can put my kids
and Mrs. Barry through tasting that until I have tried it. Here's my new catchphrase:
need to slice a cake? There's a gadget for that. I'm gonna use this thing, remember this? Yup, you put in the middle, you take your slice. Oh, no, it's way too much to know one. Look at that. Okay, all right, I wanna try a little bit of the sponge first,
just because I wanna know what it's like on its own. Ooh, it's very light. Ooh, it's not very, mmm, is it sweet? Wow, it does taste autumnal and a little bit dirty, okay? A little bit dirty, but
there is not a massive overriding sweetness or tomato-yness, it's just kind of like a nice cake. That's all right! The kids will be fine with that. The mustard frosting. Yeah. Ooh, that is almost like acidic. There's a really weird twang to it, there's sweetness, and then you get this sort of, like, yeah, the mustardy but it's a twang of acidity, I can't explain it. All right, let's try the two together. Wow. It's the mustard, it just goes whoof. But then there's no heat with it. There's a tang, and it's not bad. Okay, I'm totally gonna put the kids and Mrs. Barry through this. - That icing's digusting. It's mustard, how dare you? - Revolting. - It's really nice. - [Dad] Yeah, good girl, Chloe. (laughter) Just like daddy, yeah, big fan, all right. Mustard. - Mustard, isn't it? - [Dad] It is mustard, yeah. - I asked you earlier and you tricked me. - Can I just say if
you're a big mustard fan and ketchup fan you're gonna try this. - I don't like it, sorry. (laughs) - Mum, yeah, it's really good. That's really nice to say. (laughter) - The aftertaste is like I've just eaten a spoonful of ketchup. - It was 100 out of something, I would give it a 100 our of 100. - [Dad] Brilliant. - I'd give it a 20. - 20, Mrs. B? I think she gives it a 100.
- One. - All right, guys, good bye. ♪ Check your level player ♪ ♪ No matter what you stall ♪ ♪ The kitchen's for me ♪ ♪ Simon's moustache,
goatee, maybe all three ♪ You don't even look like a real person. - Oh, don't I?
(laughter)
