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  • Welcome to howtocookthat, I'm Ann Reardon.

  • Today we are making a surprise Facebook logo dessert.

  • You have put in so many requests for this in the comments section over the last few

  • weeks since the instagram cake went up that it has hit the top of the request list already.

  • This one is made from a tropical flavoured cheesecake with coconut gel for the 'F' and

  • blue tropical flavoured glaze and is finished off with white chocolate butterflies that

  • I showed you how to make a few weeks ago.

  • For our container today we are using a tissue box because I thought it would be something

  • most of you could get your hands on. You need to cut the top off the box so it just leaves

  • us with a nice rectangle.

  • And then because tissue boxes are quite flimsy we are going to support it by adding other

  • boxes around it, but we will line it first. Grab two sheets of non-stick baking paper

  • and put one covering the inside then an extra one going across one way to cover any joins

  • of the first. Staple them into place making sure your staples are going in from the outside

  • so if any did happen to fall out they would be falling out of the dessert, not into it.

  • Now add your support boxes (I'm just using other tissue boxes) and tie them firmly into

  • place with string. So it's supporting the box once the cheesecake mixture goes into

  • it. It's quite heavy so it's going to push out on the edges so you want to keep them

  • nice and straight.

  • Print out the Facebook logo in the correct size for your box. We are going to make this

  • logo on its side and tip it up once it's finished. Now I'm not doing this to make it confusing,

  • it just makes it easier to make the cake this way. So picture it on the side like this and

  • that's what we are going for.

  • To start with we are going to make our cheesecake mixture. Sprinkle your gelatin over cold water

  • and stir it in and then set it aside to one side to absorb the water. For all of the recipe

  • quantities that you need and for the Facebook logo head over to the website www.howtocookthat.net

  • there is a link in the description below this video and all the recipe amounts are there

  • in grams and ounces and cups and everything that you need.

  • Place your cream cheese into the bowl of a mixer. I am using block cream cheese, not

  • the soft tub cream cheese for this. If you can only get the soft one then you may need

  • to increase the gelatin slightly.

  • Chop it up with a knife and then mix it on high speed for a few minutes until it is smooth,

  • this will be easier if your cream cheese is at room temperature when you start.

  • Add in your sugar and beat that in, scraping down the sides of the bowl a few times as

  • you go. Then add in your blue colour. Now, you always ask what colour I use exactly,

  • for this one I am using 1/4 teaspoon of royal blue gel colour.

  • Next take your white chocolate and melt it in the microwave or over a double boiler.

  • When melting in the microwave make sure that you do 30 seconds, then stir really well,

  • 20 seconds, stir and then 10 seconds, stir until it is melted. Repeat the 10 seconds

  • until it's melted.

  • Then pour it into your cream cheese mixture and whip it through thoroughly.

  • For our fruity tropical flavour, I am using a mixture of juice from a tin of mango, pineapple

  • and passionfruit. You can just buy tropical juice but it tends to be coloured and that's

  • going to affect our blue colour and turn it a bit green.

  • So I'm just using a mixture from each of the tins, you can use the rest of the mango, freeze

  • it and make a mango smoothie, use the pineapple on a pizza and we are basically going to use

  • all the passionfruit.

  • Mix that in until it looks glossy and smooth like this.

  • At this point we are going to split the mixture in half so use a measuring jug and measure

  • out 750ml or 3 cups of mixture and put that in a separate bowl. Cover it in plastic wrap

  • and leave it at room temperature, don't put it in the fridge.

  • Have a look at your Facebook logo and in the tissue box we want to fill it up to the level

  • of the plain base of blue, so just up to the bottom of the letter So measure that with

  • a ruler and mark it on your tissue box so you know where to fill to.

  • Take your 150ml of cream, the cream that I am using is 35% fat and whip it until you

  • get nice soft peaks.

  • Split your gelatin into two halves and heat the one half in the microwave until it is

  • liquid, keep an eye on it so it doesn't bubble over.

  • Pour this gelatin over the cream cheese mixture and quickly mix it through. And then fold

  • in your whipped cream, we are trying to keep the air and lightness from the whipped cream

  • so instead of stirring it, fold it through from the bottom around and over the top.

  • Pour this into the tissue box up to the mark you've just made.

  • Pour this into the tissue box up to the mark that you've just made. So this is giving a

  • base layer of plain blue that's on the logo.

  • Next we want to set some cheesecake mixture to the height of the blue that is in between

  • the base layer that we've just done and the white of the 'F'. For that, line a container

  • with foil and fill it to the height that you've just measured, you can use another tissue

  • box for this if you don't have a dish. I will put the measurements of the dish on the blog

  • as well. Place both of those int he fridge for at least 3 hours.

  • You will have a small amount of the blue cheesecake mixture left, I want you to just cover the

  • bowl with plastic wrap and leave at room temperature, don't put it in the fridge.

  • Now to make the coconut gel for our F. Sprinkle gelatin over cold water just like we did before

  • and set that to one side. In a saucepan heat your cream, coconut milk and sugar. Remember

  • all of these recipe quantities are on the blog howtocookthat.net

  • Now these quantities that I'm using give quite a strong coconut flavour. If you want it more

  • subtle, then increase the cream and decrease the coconut milk but keep the same proportion

  • of liquid in your recipe. Continue to stir until it is hot and then remove from the heat

  • and add in the gelatin, this will melt into the mixture as you stir it.

  • Take a brownie tin, line it with foil and pour the coconut gel mixture into that. If

  • you allow the foil to overlap the edges it will make it easier when it comes to getting

  • it out. Place that in the fridge to set. That will take about 3 hours.

  • Once it is set take it out of the tin, straighten up the edges because the brownie tin curves

  • under the bottom and we want it nice and straight. Then use the template to measure the width

  • that you want to cut your long rectangle. This is the main body of the F. If you warm

  • up your knife this will give a cleaner cut, you can do that in hot water or using a brûlée

  • torch.

  • Next we need the two bits for either side of F (I don't know if letters have names for

  • the little bits) anyway, use your template to measure this. And now for the tricky part,

  • the new Facebook logo has a slope on the end of the one of the arms of the F, so again

  • using a hot knife slice off a tiny bit on an angle, just like a corner off the whole

  • way along of one side of your square.

  • Take your cheesecake out of the second dish and again using a hot knife cut two long strips

  • in the size shown on the template. And then smooth off the top of the smaller one on one

  • side so it's rounded.

  • Now we are putting in place this blue part here. Again using a spatula lift it up and

  • put it into place. Then use a knife to push it right up against the edge.

  • Trim the white to the right length and now add some of the spare cheesecake mixture that

  • you left at room temperature along the base, this helps to glue it into place but it also

  • fills the gap in the letter that we sloped. Check that your slope is going the right way,

  • if not just flip it over the other way, you want it this way the way I am showing you

  • now with the wider bit towards the right.

  • Then add your final strip of blue and then push that into place. Squashing that right

  • down so that it is not too close to the top.

  • Trim your large piece of white to the width of the tissue box.

  • Take some of your the scraps and melt it in the microwave, drop some of that liquid along

  • the white to make it stick, I would suggest that you also put some of the unset cheeescake

  • mixture on the blue section here too to help that all stick together as well.

  • Put the coconut gel into place starting by wrapping it around the blue square and making

  • sure that the base sits snug to the edge of the tissue box. If it is a little bit too

  • big then just trim a tiny slither off the edge push it back into place you want it to

  • sit flat and so that it is connecting with the cheesecake underneath.

  • Then I want you to sacrifice the very end slice of this dessert and cut yourself a little

  • hole so you can see exactly where to put the top white strip, so that it lines up int he

  • right place with the bottom one.

  • Put some more of your coconut gel in a line along and then put your final thin strip on

  • top in line with that bottom one so that it makes the second sticky out bit of your f.

  • Whip your remaining 150ml of cream to soft peaks

  • Add the spare unset cheesecake mixture to the other half we have of our blue mixture

  • and stir that in well. Melt the second half of your gelatin that

  • we made earlier, pour that in stirring really well.

  • I recently created a page for howtocookthat on Facebook so you can follow me there too

  • if you like, you will find all my social media links in the description below this video

  • Then fold in your cream just like we did with the first half of the cheesecake.

  • Pour that over the top of your F and so that you can fill it right up to the top. And then

  • put that in the fridge to set for at least 3 hours.

  • Optionally while it is in the fridge you can make a glaze to go over the top to make it

  • look shiny and smooth. For that you will need some white chocolate, some tropical juice

  • like we used in the cheesecake, sweetened condensed milk, sugar and glucose syrup and

  • then you can also use some white colouring or blue or whatever colour you want your glaze

  • to be.

  • Sprinkle the gelatin over the water and set it aside

  • It is nearly my 100th youtube video if you have any suggestions of what I should do on

  • the 100th video to celebrate let me know in the comments below.

  • And put your sugar, sweetened condensed milk juices and glucose syrup into a pan, you can

  • use light corn syrup instead of the glucose syrup if you don't have glucose syrup where

  • you are and then just stir that around until it is hot.

  • Break your chocolate into pieces and add your gelatin and chocolate into the mixture take

  • it off the heat and then just continue to stir it until it's melted. What colour glaze

  • you make as I said is optional I added 1/4 teaspoon of the white and 1/4 teaspoon of

  • blue. You can leave it white, you can make it pink whatever you would like the outside

  • of yours to look like.

  • Take your cheesecake out of the fridge and open up the box, this should come apart fairly

  • easily. Remove the box and the paper from the base side of the logo, this side should

  • have a stripe of white down it so you should be able to identify it from the other sides

  • you need to look for it because you want our f to be the right way up.

  • Make yourself a base out of thick card just covered in foil and put it on the base of

  • your cheesecake and tip it the right way up. Next to glaze it place it on a couple of cups

  • sitting inside a baking dish or a tray. This is so that it can catch all the drips of glaze

  • that drip down and you can remelt and use that another time on another dessert. And

  • peel of the baking paper from all around the edges and the use a soup ladle to spoon the

  • mixture over the cheesecake allowing the excess just to drip off. For a smoother coat place

  • it in the fridge and repeat the glazing a second time. Put the whole thing in the fridge

  • and then once it has stopped dripping use a hot knife to clean around the base.

  • Then very carefully transfer it to your serving platter, a palette knife make this job much

  • easier for you because you can put it down flat and then slide it out.