Re-Creating A Squishy in Real Life | Bake With ME #5

[Music] wait stop stop right there you know what i've had the same intro for two years and i think it's time to change that roll the new intro [Music] don't freak out i know new hair new intro new merch i'll talk about that later it doesn't mean that everything is changing i'm not going to spend too much time on this because there are going to be people who literally don't care and want me to shut up about it i get that i do want to say it's not that i didn't love the old intro i'm the one who made the old intro drew and animated it from scratch but i've seen and heard it so many times that the love is just starting to turn into something that feels more like hate it's still love i've heard it too many times it rings in my head it rings in my head it rings in my head so i made a whole new intro i've actually been wanting to change my intro for like six months and i've just been avoiding it because i'm scared that everyone's just gonna complain which they will and i'm prepared for that but it's fine it is just an intro so now i'm gonna shut up about it i'm so sorry for those of you who are new who just had to sit through that long intro about the intro you're probably not still here for those of you who are still here no one okay i'll just go home wait i am home today i'm going to bake i'm going to try to bake i'm baking a real life version of one of the squishies that i have created in my squishy makeover series the last time i did this i was less than pleased with the results but do i have high hopes today no actually i really don't it should be fun and interesting nonetheless this is the squishy that i'm going to try to recreate with baking who remembers this it is a pink cake roll with white filling and little yellow and red chunks in the filling then it has a yellow and red drippy topping with sprinkles and a lemon slice and a strawberry right on top it is meant to be a strawberry lemonade flavored cake roll but i'm not gonna worry about the flavor the only thing i am focused on is recreating it visually when it comes to baking i'm pretty clueless i am not a baker a baitress i'm going to do my best with my very limited knowledge why is this hair like longer oh i get nervous before these videos failure scares me but let's not be negative let's be positive it could be all right also i am a little bit sick excuse me if i'm a little i guess it's time to get started we're not gonna need to use this as reference for a little while so i'm gonna put it back here so first things first we are creating wrong side the cake okey dokey shoot i forgot the eggs the eggs have to be at room temperature i forgot to set them out i've already failed they are very cold right now so i'm gonna put them in some warm water how many eggs answer my question oh four okay and it's bath time for my eggs scrub a dub dub dub while the eggs are bathing let's move on to step step one okay time for flour why is my paper all wet already oh lovely we have to weigh everything all right what am i even looking for here's a scale 140 grams oh my gosh math so 592 plus 140 is oh 593 did you just gain weight i'm an idiot no this is what we do you just set the scale to zero while the ball is on it and then you don't have to do math so we need 140 grams a little bit more that's 144 grams 143 grams 142 grams 141 grams 140 grams so do you think it's enough to just measure this out no of course not we gotta sift it five times of course at least five times so it's not insane to sift this more than five times okay where is the sippy thingy we have one with bigger holes and one with smaller holes not this one right wait this seems like a really small amount of flour so just pour it in here and sift [Music] it looks beautiful and back again oh this bowl is a little not big enough this is not gonna work you can't lose any of this flour very precise sifting makes your cake lighter and fluffier i'm teaching now that's just what the instructions say so i don't know wow this takes forever another this is the third time i'm sifting this now i'm spilling flour everywhere am i gonna have to like re-weigh it to make sure that i haven't lost enough that it's gonna make a difference and we're sifting we're sifting we're sifting sifting sifting sifting sifting shifting it's always this last bit at the very end that just it doesn't want to go no don't force us why did everyone else go through so easily but y'all are just being difficult cat hair yummy and again this is what they mean by sifting it five times right does it really make a difference to do it more once you've done it once isn't it done i don't know i don't have the answers why are you being like this i just ask the questions this feels so extra like they're just trolling you like yeah sift it five times at least waste their time i mean they could say anything in this recipe and i would just do it because i don't know any better is it pathetic that my arms are burning a little okay that was five times so this is what five times sifted flour looks like exactly what it looked like before great doing great things for the world what's next set aside then what so we are going to need the mixer and the eggs are you guys ready yet the eggs are ready the eggs are ready the eggs are ready the eggs are ready and this is what a room temperature egg looks like same as it did before always shocks me how heavy you are so what do we put in the mixer eggs why do these eggs feel really watery did i already do something wrong are they too warm powdered sugar i'm surprised we don't have to sift the powdered sugar 120 grams of powdered sugar out of the way so this weighing thing is happening again 120 grams looks like that wonderful ah i'm gonna pour in my sugar it doesn't say gradually does it no okay good because it's too late two and a half teaspoons of vanilla extract one two i'm aware you shouldn't measure over the bowl but i'm a risk taker look at that nobody died hook that prank this it wants us to [Music] it wants us like it's some sort of being it wants us to beat the eggs for eight to ten minutes so let's get started with this [Music] yes i'm an idiot i know that feels nice to not have that sound so here's a question not part of the recipe but i have to color this at what point do i add the color is that a stupid question i'm sorry my instinct is to add it right now so i'm gonna go with that so i have my gel food coloring from our last adventure so i'm gonna take some of the pink [Music] is it gonna go ready to see a pretty magical color show that's not a very pretty magical color maybe a little bit more would help that was a lot more it's always really hard to get food to be like the right color okay i'm wondering how that did not change the color whatsoever more i don't i don't know this is probably a mistake oh i got it all on the side of the bowl [Music] still not getting quite the vibrant color that i'm looking for but we're gonna have to settle for that okay remember this guy i'm on step three of 13. oh two teaspoons of baking powder two teaspoons of what did i just do one two now guess what sift in we go we've done this before i'm gonna be sifting in my nightmares tonight okay that better be the last time i don't know if i can handle much more now we bring this buddy and that buddy together fold gently with a rubber spatula you see my little mistake here i want to get that color in there it's art this is fun this is where i always mess things up i either mix too much or too aggressively let me just be gentle and add this was that too aggressive i probably just ruined it and then we gently fold in should this be taking in eternity it's not mixing together this doesn't feel right i screwed it up i just know it what did i do this time oh the color has gotten really dark i think what happened is the food coloring all sunk to the bottom in the mixer and now it's just now coming out i think that is mixed oh okay so let me get the oven heated this color is so far from being correct oh man i knew i shouldn't have added that extra food coloring this is probably a mistake what can you do right parchment paper and baking sheet got my baking sheets what have i done here okay line it with parchment paper and grease it i thought the paper was so that you didn't have to grease it it says don't over grease it just grease it so that's helpful i don't know what that means oh my gosh it's even better than before so we pour this in here okay you gotta pop all the bubbles i'm very good at that i am debating about throwing together another batch fixing the color and just having it as a backup in case oh should i do that that's a lot of work i'll make a cup of coffee and i'm gonna do it just cleaned all the dishes and made a cup of coffee and now the oven is ready so i'm going to slide that in now let's see how far i can get on the backup cake killed off the eggs ah while i'm sifting i noticed you looking at my shirt i know you were so this is some new merch of mine um it is a mash-up of a bunch of different characters that i've designed honestly pretty obsessed with this if you're not brave enough to wear this i also have it in backpack form isn't that astonishing and if that's not enough oh look at this front pocket what do we have here phone cases if you're interested in any of this the link will be in the description that's my commercial for today thank you oh are you kidding i didn't even get through the sifting but um i gotta check on the cake okay it's actually done what the heck everyone out here it is it honestly smells kind of bad it doesn't smell like cake it smells like like an omelette so you're supposed to let it cool a little bit but not too much and this is where things get really weird i need my sifter but it's currently busy here's the other one use this one cornstarch oh gosh the holes are too big oh i guess it doesn't matter if a little flower gets in corn starch up the towel very very interesting technique that we're doing here why does this cake not smell like cake it smells really bad ah don't this is making an enormous mess i don't know if you can do too much probably now we flip it onto the towel oh gosh oh my gosh okay okay [Music] that was not smooth and then we peel off the paper i seem to have greased it just the right amount ha i did something right i think now what no no blah blah blah blah blah blah blah blah blah blah okay so roll it in the towel [Music] now what now i have to keep it in this roll for 20 to 30 minutes perfect okay that'll give us some time to do the backup cake go that wasn't too bad was it oh while we're waiting for that i'm gonna finish making my backup cake ready set go we used to have a sifter and i decided you know what let's get rid of the freaking sifter because who needs that life is full of regrets [Music] [Music] having the whisk on there would be ideal i can taste the flour [Music] chill out hold on wait stop putting that into the oven i did it i made the second cake in just over 30 minutes we have our very awkward looking burrito all we have to do is fill it so they're telling you how to make the filling from scratch but boy i've had enough i have some whipped cream and i'll just use that here's what we do carefully and gently unroll this fill this puppy with the cream oh no am i really out of whipped cream yes you're in luck maybe this wasn't the best idea it's like sinking into the cake a lot now we roll it again we have an oozing problem me this looks like a carpet now we take some cling wrap wrap it around and we put this in the refrigerator for a couple hours sorry for that okay hold on a second i'm being interrupted this is urgent hold that thought oh it just burned my face okay it's done oh i did not spread that very evenly so as i was saying we put this in the refrigerator for a few hours with annoying emphasis yes i don't know what it does in there but it does something now let's go hey this one smells a lot better this one actually smells like cake set the timer for 30 minutes to let it sit like that oh i can breathe now i'm tired so i'm gonna go off the record for a little while i'm gonna take this 30 minutes to collect myself clean up some of this mess and i'll be back okay it's been 30 minutes let's check our little slug gentle gentle oh wow it's still pretty warm that's remarkable let's do this thing oh no shoot that's all i've got okay that's definitely not enough so i mean i could try to make it from scratch but it takes minimum 30 minutes because you have to freeze your utensils first what is this nonsense i've been scrambling for a few minutes i checked on the other one and this was a bad idea the cream is just like doing that it's just like disintegrating so that's a problem i'm gonna have to make it from scratch should have done that in the first place all right these feel pretty cold it worked that actually wasn't that hard i don't know why i didn't just do this in the first place life is full of regrets let's see if we can salvage this this is our only hope at this point [Music] i don't know if there's a better tool to spread this but it's just like ripping the cake i'm so terrible at this using my whole hand here really appetizing let's finally see if this thing still rolls properly that's a big boy right there well that was a thing those have to sit in the refrigerator for at least two hours i just threw that paper in my mixing bowl full of water i'm gonna clean up again and then i will see you in two hours it's been two hours more or less and i just can't wait anymore i just want to get this show on the road okay so here's what we're looking at this is the first one that i made as you can see it appears that most of the cream inside has just poofed just gone it just left this is the second one that i made with the homemade cream neither color is accurate at all but last time i tried to make something light pink like that same thing it comes out like orangey i don't know how to get like a true pink let's cut into it and see what it looks like there's no cream in there there's like nothing this is our only shot wait a second that actually looks pretty good i'm actually happy with that i mean that's crap but this this actually doesn't look bad we got this we got this so next i'm going to work on the topping these little drips dessert sauce i don't know what you call it i can use pre-made icing for this i've made a lot of stuff today and i just don't feel like making something else to be honest although last time i tried to take a shortcut it was a bad idea this was a bad idea but i'm gonna try it i have two ramekins actually this sauce isn't really pink is it it's more red food coloring and i'm going to add that to the pink [Music] close enough i'm going to try to thin this stuff out a little bit so that it's more like paint consistency because that's what i'm used to using so i'm going to use heavy whipping cream yeah that's more of the consistency that i'm looking for obi hey what you doing we're still working on his language skills i have my two colors of dessert sauce that's what i'm calling it now i'm gonna put those aside and prepare everything else i need a half a slice of a lemon and a big old strawberry the lemon is like really brown why is the lemon so brown i don't know that's kind of gross okay yes i did paint the lemon incorrectly on the squishy so that's now more obvious thank you let me see if i can find a massive strawberry oh the strawberries are molded what the heck i've only had this stuff for like a day i'm gonna go with this one it's not as big as we need it but it'll work anyway moldy strawberry rotten lemon cute ah sprinkles yes y'all made fun of me for buying every color individually but this is when it comes in handy now we have everything on top prepared and ready to go i'm not that nervous about this because i have an entire roll so if i mess this up i i just cut another slice and do it again so here we go [Music] so the red turned out really good the yellow i think is a little too liquidy how neurotic am i going to be about this am i going to try it again got another slice [Music] okay that's good i like attempt number two better side note why did i not use this for my drip cake it could have been so much better oh i have another lemon i have another lemon where did this come from it just like fell from the sky let's get a new slice of lemon that's a little bit less frightening i'm gonna put on the strawberry now is it gonna be able to hold it oh shoot problem okay wait i have an idea what if we take some toothpicks put them in the strawberry maybe that will be enough to hold it in place all right that works and the lemon slice this is gonna be a little trickier crap on a stick crap on a toothpick now for the sprinkles did my camera really just die in the middle of placing sprinkles okay let's try this again [Music] all right we're looking pretty good no no no no no final final thing you may notice the little colorful chunks in the filling they look a little nerdy so i'm gonna do nerds [Music] it is finally finished whoa you know what i think it looks really what the heck i mean does it look exactly like the squishy i say this every time no it doesn't but it's not a squishy it's real food and i don't know what else i could have done to make it look more similar i mean the nerds are a little too pink the dessert sauce is a little too pink but other than that i mean there's really nothing else i could have done to make this closer to the actual squishy so i am really happy with these results i didn't think that it was gonna come together the filling dissolving just threw me for a loop i started filming this at noon it is now eight o'clock so this has taken me eight hours to film this video but it was worth it i think there's really only one thing left to do [Music] okay it's not bad it's not great though there's just not that much flavor kind of tastes like slightly sweet cornbread that's it i hope you guys enjoyed this video it's been a day and i'm ready for it to end thank you so much for watching and i will see you guys next friday bye [Music]

Channel: Moriah Elizabeth

Views: 18,534,137

Keywords: bake with me, funny baking video, how to bake a cake roll beginner, squishy versus food, squishies in real life

Id: TwppJE_wa08

Length: 24min 1sec (1441 seconds)

Published: Fri Oct 11 2019