**The Art of Cake Making: A Journey to Perfection**

As I sat at my kitchen table, surrounded by the ingredients and tools necessary for creating a masterpiece, I couldn't help but feel a sense of excitement and nervousness. My goal was to create a stunning red strawberry cake with a crumb-coated exterior, a delicate Italian meringue buttercream, and a signature coating that would make it truly unique. The journey began with the preparation of the cake mix, which I carefully measured out and mixed together. The result was a light and fluffy batter that was both easy to work with and surprisingly delicate.

**The Importance of Crumb Coating**

One of the most crucial steps in creating a beautiful cake is the crumb coating process. This involves applying a thin layer of buttercream or ganache to the cake, allowing it to set, and then dusting the surface with confectioner's sugar. In my case, I used Italian meringue buttercream to coat the cake, which provided not only a smooth finish but also helped to stabilize the structure of the cake. However, I soon realized that the cake was too soft and crumbly, making it difficult to achieve a clean, even coating.

**The Solution: Freeze-Dried Strawberries**

To overcome this challenge, I turned to an unconventional ingredient - freeze-dried strawberries. I collected leftover vanilla cake from my freezer and sliced it thin, baking it at 200 degrees for several hours until it reached a dry, crumbly texture. Next, I purchased freeze-dried strawberries from Trader Joe's and Target, which I used to create the signature coating. By crumbling the strawberry slices into fine dust and sifting out any lumps, I was able to achieve a uniform mixture that would adhere perfectly to my cake.

**The Assembly Process**

With my crumb-coated cake finally complete, it was time to assemble the entire structure. I carefully picked up one of the white cakes with the chamber and placed it inside the red strawberry cake, filling any gaps with Italian meringue buttercream. To ensure a secure bond between the two cakes, I piped a tube of buttercream around the edges of both cakes. Next, I spread the buttercream all the way around to create a smooth surface.

**The Tricky Part: Flipping the Cake**

One of the most daunting tasks in cake making is flipping the cake over without it collapsing or falling apart. To achieve this feat, I used a specialized cake board with its own gravity - essentially, a non-stick surface that would allow me to flip the cake without worrying about it sticking. With a gentle touch and careful maneuvering, I was able to transfer the cake to the second white cake, securing it in place.

**The Final Touches**

With my cake assembled and coated, it was time to add the finishing touches. I used my hands to crumble the freeze-dried strawberries into fine dust, sifting out any lumps or uneven particles. This mixture would be applied to both sides of the cake, creating a uniform coating that would enhance its appearance and texture.

**The Verdict: A Cake Fit for Royalty**

After several hours of careful preparation and assembly, my cake was finally complete. I took a deep breath, sliced into it with a circular cutter, and sampled a bite. The result was nothing short of spectacular - the flavors were rich and intense, the texture was smooth and creamy, and the presentation was nothing short of stunning.

**The Legacy: A Cake That Will Be Remembered**

As I sat back in my chair, admiring my handiwork, I couldn't help but feel a sense of pride and accomplishment. This cake was not just a creation - it was a work of art that would be remembered for years to come. Whether it's the intricate details or the sheer complexity of its design, this cake had something special that set it apart from the rest.

**The Popsicle Connection**

As I packed up my cake and prepared to leave, I couldn't help but think about my next adventure - a trip to New York City, where I would meet with the Paris Baguette winners and sample their creations. But before I left, I took one final bite of my cake, savoring the flavors and textures that had come together so beautifully. And as I walked out the door, I couldn't help but wonder what other culinary adventures lay ahead.

"WEBVTTKind: captionsLanguage: enwhen I Revisited my rocket popsicle cake we asked you guys what popsicle you'd want me to make and you all voted for this baby which is not sold in Canada so Helena and I flew to New York City just to try these popsicles okay fine I had to do some crime scene kitchen press stuff but that was secondary I promise I did some appearances so I was on the Sherry show and I had to make a cake to present to Sherry so we actually went to make the cake at Paris Baguette they helped me out gas has been called the Beyonce of cakes she's also a judge on crime scene kitchen and she's here with the special cake for me please welcome Yolanda gamp Yolanda to figure out what was baked presented to myself Curtis Stone and Joel McHale in order to win a hundred thousand dollars so Crimson kitchen is on Fox every Monday right now it's at 9 8 central it's a really fun show and I suggest you watch we're gonna do a giveaway if you want to win a how to kick it prize pack then you need to go check out my Instagram at Yolanda underscore Camp because we're doing a mystery dessert giveaway okay so first of all let me tell you it's delicious I eat the whole thing I ate every single bite it was so good I wish we could have brought them here but okay so let's start the message to Justin Trudeau yeah cause no one's bothering him about any other Canadian problems right now okay so here was my first concern and I have something to share with you I did something on the Channel that I really haven't done before for the white part which is cake I know that my vanilla cake because it's so buttery is not this white so I made this cake out of cake mix I called up my friend Betty she's not really my friend she's my Nemesis I told her in my yearbook that I was coming for her so I came for her and I was like Betty we need to collab it's not a real club we just bought cake mix baby has no idea Betty has no idea Betty isn't even real then I cut out the shape and I just carefully removed the caramelization on the top of the cake then I flipped it over carefully removed the caramelization on the bottom and then I did the exact same thing using the template to the second white cake then I baked two boxes of white cake mix also but dyed it red for the center and the reason I decided to do that is because my cakes are engineered to be much more sturdy because of what I do with them and I was worried that if I laid sort of my denser heavier cake into the cake mix it would flatten the cake below it and then I also thought the truth is it does sort of have that slightly artificial flavor and that's what cake mix tastes like the next thing I need to do is cut out the opening for the red cake to go inside you understand no you know what Helena said to me she will allow me to say that this in fact is a beginner cake so for this I cut out a smaller template I laid that template on top of the flatter side of my white cake and then I used a small serrated knife to cut down now I don't want to cut all the ways down through so I'm just trying to cut sort of halfway down now here's where it gets tricky normally you would see me sort of scoop out cake but I need the bottom to be flat because if I scoop out too much first of all the cake is not that deep and secondly the red cake that lies inside is a layer of itself you know what I'm saying that cake again so what I did is I made a cut into one side of the cake and carefully cut across I don't want to layer the cake because then I'll never be able to lay that thin cake ring back down especially because it's cake mix it's even more tender and light you'll see footage or Han orhan looks super confused today and he's he has heard me talk about a lot of cake foreign the two white cakes with plain simple syrup and I'm simple syrup being into the chamber and then I'm going to Simply zip the red cake with my strawberry simple syrup I tried to find strawberry juice okay but as we all know strawberry juice is really hard to find so what we did is we bought fresh strawberries pureed them then I strained that but strawberries the seeds or the ovaries as we learned when I caked a giant strawberry if you weren't here then you can check that out they're so small that they went through the sieve so I tried to strain it as best I could and then I made a simple syrup with the strawberry juice sugar and water boiled it once it was boiled I strained it again and in fact off camera I strained it again through a cheese cloth and that's the only way I could get the tiny seeds out and even then a few of them were like here and there so now all the cakes are syruped and what I need to do is crumb coat the red strawberry cake I crumb cut the sides and the top I put it in the fridge to chill and then when it was chilled I laid a silicone baking mat on top flipped the cake over and crumb coated the other side dry cake won't just stick to cake so I need something in between as glue and I also wanted to lock in the crumbs which is the purpose of a crumb coat and the strawberry syrup and flavor just to the red cake alone now I can start to assemble this cake so the first thing I do is take one of the white cakes with the chamber then I carefully pick up the red cake and lay it inside then I filled a Piping Bag with some Italian meringue buttercream and I just piped a tube of buttercream around that white border because I need the top cake to stick to it piped it to get the buttercream on and then I spread that buttercream all the way around now here's the tricky part I'm scared of this because I need to flip that second white cake you mentioned that I was a cake board that has its own gravity so I could flip a cake and it wouldn't fall off and there's a button yeah and then you release it we're gonna get NASA on this I I once again I'm sure they're not doing anything so between the Canadian Prime Minister and Nassau they don't have anything else to do they are going to um and help me invent cake boards with their own gravity so you know when they say Never Say Never I'm saying never I need to crumb coat the entire thing how was it to work with cake mix it's very light like thank goodness this is the cake I'm making even crumb coating it I could tell how soft the cake was it's super light super fluffy really crumbly it doesn't hold structure well Betsy Betty work on your structure okay so now I need to work on this coating this signature cake coating if you notice the cake coating is the color of my vanilla cake we have a freezer with like leftover cake because sometimes you know we have like a little bit of batter and so we always just bake Little Cakes which we use for different videos so Helena and I collected all the little vanilla cakes that we had in the freezer and then I sliced them all really thin and then I laid them all on different trays baked them really low at 200 degrees for about an hour then I took the oven off and left them in the oven overnight so I'm essentially dehydrating it you'd be shocked at how dry it becomes and what I'm going to do is just use my hands to crumble it all up and then something else we picked up in New York we went to Trader Joe's and Target we got freeze-dried strawberries so I took those strawberry slices and crumpled them up in my hands same way I'm just gonna sift out the dust with my and lay it all on a tray now I need to get my cake and ice it again with Italian wearing buttercream and then coat it in this mixture but I do need to coat both sides so I'm going to first ice the sides on the top coat it in the crumbs then I have to flip the cake over ice that what was the bottom which is now the top and just coat the entire cake in crumbs and there's one last thing it's not a popsicle right now it needs a stick I just used a handle of a spatula to like pilot the hole but even that I could tell Betty's cake was so soft it just went in like nothing but wait we're not done I gotta do one more thing before I present this Kalina was like you're taking the bite out before Beauties I said yeah because that's how it's presented so I used just a big circle cutter I got out this perfect bite okay buddy it tasted good it tasted the way this tastes would I build Lloyd out of your cake no you could do like your deleted void this I also have good humor just ask them guys do you think I have good humor leave it in the comments if your answer is no don't bother commenting I actually can't wait to go back to New York because I get to go with the Paris Baguette winners and I'm gonna eat another popsicle that's right so guys what's the next popsicle you wrote it in the comments I answered is there another popsicle I don't know about how come I always walk out that way why do I have a preference because there's a wall right beside you over there I'm gonna jump out the window bye guys I'll see you next weekwhen I Revisited my rocket popsicle cake we asked you guys what popsicle you'd want me to make and you all voted for this baby which is not sold in Canada so Helena and I flew to New York City just to try these popsicles okay fine I had to do some crime scene kitchen press stuff but that was secondary I promise I did some appearances so I was on the Sherry show and I had to make a cake to present to Sherry so we actually went to make the cake at Paris Baguette they helped me out gas has been called the Beyonce of cakes she's also a judge on crime scene kitchen and she's here with the special cake for me please welcome Yolanda gamp Yolanda to figure out what was baked presented to myself Curtis Stone and Joel McHale in order to win a hundred thousand dollars so Crimson kitchen is on Fox every Monday right now it's at 9 8 central it's a really fun show and I suggest you watch we're gonna do a giveaway if you want to win a how to kick it prize pack then you need to go check out my Instagram at Yolanda underscore Camp because we're doing a mystery dessert giveaway okay so first of all let me tell you it's delicious I eat the whole thing I ate every single bite it was so good I wish we could have brought them here but okay so let's start the message to Justin Trudeau yeah cause no one's bothering him about any other Canadian problems right now okay so here was my first concern and I have something to share with you I did something on the Channel that I really haven't done before for the white part which is cake I know that my vanilla cake because it's so buttery is not this white so I made this cake out of cake mix I called up my friend Betty she's not really my friend she's my Nemesis I told her in my yearbook that I was coming for her so I came for her and I was like Betty we need to collab it's not a real club we just bought cake mix baby has no idea Betty has no idea Betty isn't even real then I cut out the shape and I just carefully removed the caramelization on the top of the cake then I flipped it over carefully removed the caramelization on the bottom and then I did the exact same thing using the template to the second white cake then I baked two boxes of white cake mix also but dyed it red for the center and the reason I decided to do that is because my cakes are engineered to be much more sturdy because of what I do with them and I was worried that if I laid sort of my denser heavier cake into the cake mix it would flatten the cake below it and then I also thought the truth is it does sort of have that slightly artificial flavor and that's what cake mix tastes like the next thing I need to do is cut out the opening for the red cake to go inside you understand no you know what Helena said to me she will allow me to say that this in fact is a beginner cake so for this I cut out a smaller template I laid that template on top of the flatter side of my white cake and then I used a small serrated knife to cut down now I don't want to cut all the ways down through so I'm just trying to cut sort of halfway down now here's where it gets tricky normally you would see me sort of scoop out cake but I need the bottom to be flat because if I scoop out too much first of all the cake is not that deep and secondly the red cake that lies inside is a layer of itself you know what I'm saying that cake again so what I did is I made a cut into one side of the cake and carefully cut across I don't want to layer the cake because then I'll never be able to lay that thin cake ring back down especially because it's cake mix it's even more tender and light you'll see footage or Han orhan looks super confused today and he's he has heard me talk about a lot of cake foreign the two white cakes with plain simple syrup and I'm simple syrup being into the chamber and then I'm going to Simply zip the red cake with my strawberry simple syrup I tried to find strawberry juice okay but as we all know strawberry juice is really hard to find so what we did is we bought fresh strawberries pureed them then I strained that but strawberries the seeds or the ovaries as we learned when I caked a giant strawberry if you weren't here then you can check that out they're so small that they went through the sieve so I tried to strain it as best I could and then I made a simple syrup with the strawberry juice sugar and water boiled it once it was boiled I strained it again and in fact off camera I strained it again through a cheese cloth and that's the only way I could get the tiny seeds out and even then a few of them were like here and there so now all the cakes are syruped and what I need to do is crumb coat the red strawberry cake I crumb cut the sides and the top I put it in the fridge to chill and then when it was chilled I laid a silicone baking mat on top flipped the cake over and crumb coated the other side dry cake won't just stick to cake so I need something in between as glue and I also wanted to lock in the crumbs which is the purpose of a crumb coat and the strawberry syrup and flavor just to the red cake alone now I can start to assemble this cake so the first thing I do is take one of the white cakes with the chamber then I carefully pick up the red cake and lay it inside then I filled a Piping Bag with some Italian meringue buttercream and I just piped a tube of buttercream around that white border because I need the top cake to stick to it piped it to get the buttercream on and then I spread that buttercream all the way around now here's the tricky part I'm scared of this because I need to flip that second white cake you mentioned that I was a cake board that has its own gravity so I could flip a cake and it wouldn't fall off and there's a button yeah and then you release it we're gonna get NASA on this I I once again I'm sure they're not doing anything so between the Canadian Prime Minister and Nassau they don't have anything else to do they are going to um and help me invent cake boards with their own gravity so you know when they say Never Say Never I'm saying never I need to crumb coat the entire thing how was it to work with cake mix it's very light like thank goodness this is the cake I'm making even crumb coating it I could tell how soft the cake was it's super light super fluffy really crumbly it doesn't hold structure well Betsy Betty work on your structure okay so now I need to work on this coating this signature cake coating if you notice the cake coating is the color of my vanilla cake we have a freezer with like leftover cake because sometimes you know we have like a little bit of batter and so we always just bake Little Cakes which we use for different videos so Helena and I collected all the little vanilla cakes that we had in the freezer and then I sliced them all really thin and then I laid them all on different trays baked them really low at 200 degrees for about an hour then I took the oven off and left them in the oven overnight so I'm essentially dehydrating it you'd be shocked at how dry it becomes and what I'm going to do is just use my hands to crumble it all up and then something else we picked up in New York we went to Trader Joe's and Target we got freeze-dried strawberries so I took those strawberry slices and crumpled them up in my hands same way I'm just gonna sift out the dust with my and lay it all on a tray now I need to get my cake and ice it again with Italian wearing buttercream and then coat it in this mixture but I do need to coat both sides so I'm going to first ice the sides on the top coat it in the crumbs then I have to flip the cake over ice that what was the bottom which is now the top and just coat the entire cake in crumbs and there's one last thing it's not a popsicle right now it needs a stick I just used a handle of a spatula to like pilot the hole but even that I could tell Betty's cake was so soft it just went in like nothing but wait we're not done I gotta do one more thing before I present this Kalina was like you're taking the bite out before Beauties I said yeah because that's how it's presented so I used just a big circle cutter I got out this perfect bite okay buddy it tasted good it tasted the way this tastes would I build Lloyd out of your cake no you could do like your deleted void this I also have good humor just ask them guys do you think I have good humor leave it in the comments if your answer is no don't bother commenting I actually can't wait to go back to New York because I get to go with the Paris Baguette winners and I'm gonna eat another popsicle that's right so guys what's the next popsicle you wrote it in the comments I answered is there another popsicle I don't know about how come I always walk out that way why do I have a preference because there's a wall right beside you over there I'm gonna jump out the window bye guys I'll see you next week\n"