Today after an overwhelming number of requests we are making a youtube play button dessert.

One of the biggest questions I had from the twitter dessert was can I use cake for the

logo instead of cremeux. So we will use cake in the middle of this one, which as you can

see doesn't give as sharp a line as you'd get with using the cremeux but is easier to

do.

Firstly bake a sponge cake you can use a packet mix, you can use a recipe that's on the website

howtocookthat.net or you can buy a cake it's up to you. Then print out the youtube play

button in a size that fits your container. Cut out the arrow and use it as a guide and

to cut lots of triangles of cake from the sponge cake.

Once you've cut them you need to trim them to make them straight on the top and the bottom

and to take off the darker coloured cake.

I am making more triangles than I need here, we only have a few people coming over for

dessert so I am not going to fill the container all the way to the top with the mousse, but

I am putting the cake to the top so I don't have to guess exactly where the mousse will

come up to.

Line up your triangles of cake and then push a skewer into the centre to hold them together.

Place that cake down the centre of the your container. Use a knife to push the base of

it into the right position.

Take some tape and put it over the skewer and down on each side of the container. Turn

the container and repeat that going over in the opposite direction. That will hold the

triangles in the centre of the container where you need it.

I might make another youtube cake later that is a normal cake but with fondant decorations

on the outside representing some of the different channels. What youtube channels do you think

should be on it? big channels small channels what are your favorites, let me know in the

comments.

Now you need to put this cake triangles in the freezer and in the freezer and the reason

for that is so when we pour the mousse over the top it wont soak into the cake.

To make our mousse take the frozen or fresh raspberries and 1/4 cup of water and stew

them until the fruit falls apart.

Pour all of that through a sieve. And use the back of your spoon to push through all

of that juice. This will take a little while to do this, just keep going until you are

left with a slurry of seeds in the sieve and all the juice in the bowl.

Take two jugs and measure out 300ml in one and 150 ml in the other. All of the recipe

quantities that you need for this are on the website howtocookthat.net in grams and ounces

and cups and everything, i'll put a link to that recipe in the description below the video.

We will use the 300ml for the mousse and the 150 in the glaze.

To make the mousse you will need gelatin, water, egg yolks and sugar, cornstarch, cream,

the raspberry puree that we made earlier, white chocolate and more cream.

Add the cold water to the gelatin and stir that through until it is smooth and then leave

it to absorb the water. Whisk together the sugar and egg yolks, then

add the cornflour into that and mix it in really well.

Place the raspberry puree and cream into a saucepan and heat that over high heat. Until

it starts to boil. Then whisk in the egg yolk mixture.

Then return it to the heat and bring it back up to the boil. Stir that constantly while

it is boiling for at least a minute to allow it to thicken and it also lets all the starch

granules burst so it doesn't have a floury flavour to it and so it is clear.

Remove it from the heat and stir through the gelatin. The heat of the raspberry mixture

will melt the gelatin.

Now pour that through a sieve onto the white chocolate. The sieve will get out any raspberry

seeds that we missed and also any little lumps. If you had any egg whites in with your yolks

the whites cook faster and that would give you lumps there. You'll get all of those out

because we want our mousse to be completely smooth in your mouth while you are eating

it you don't want to get a lump of something. Stir through the melted white chocolate until

it is well combined.

Now we need to make it a brighter youtube red. To do that I am adding some liquid red

food colouring you can use gel colour if you have that. Once you are happy with the colour

leave that at room temperature to cool down. We don't want to put it in the fridge because

it will set the gelatin, we just want it to cool to room temperature so we can fold in

the cream without it melting.

Once it is cooled. Whip the remaining cream to soft peaks and then fold it through.

Take the cake out of the freezer and pour the mousse straight into the container. Now

the reason we froze the cake is so the mousse will set on the cake straight away and not

soak into it. Put the whole container back into the freezer and leave it overnight to

set.

To make the glaze you will need white chocolate, cream, gelatin, cornflour, sugar, raspberry

puree that we made earlier and glucose syrup.

Add three tablespoons of puree to the gelatin and stir it through until smooth.

Set that aside and then add three tablespoons of the puree to the cornflour and mix mix

mix that until it has not lumps, then pour it into the rest of the puree and stir it

through.

Heat the glucose syrup and sugar with a quarter of a cup of water until all the sugar is dissolved

and it is bubbling and hot like this.

Pour in the cream and then you want to bring that back up to a boil. Now add the cornflour

mixture and like I said before you want to boil that and keep it boiling for a least

a minute so that all those starch granules can burst and it thickens slightly.

Remove it from the heat and add the gelatin and stir until it is dissolved. Pour that

through a sieve over the white chocolate. Stir that white chocolate through and then

add some red colouring to brighten it up.

That glaze is quite hot if you pour it over the dessert like that it will just melt the

top of the dessert and slide off, that's not what you want obviously so we want to cool

it to room temperature.

For the base of the dessert crush some chocolate biscuits or cookies, depending where you are

in the world. the recipe that I used for this is on the website but you can use store bought

ones if you prefer. Melt the chocolate, we don't need it to be

tempered just melted is fine for this.

Mix your crumbs into the melted chocolate.

Then spread it out on some baking paper roughly making it into a rectangle shape big enough

for the dessert to sit on. Top it with another sheet of baking paper and then use a rolling

pin to make it smooth and flat.

Check your dessert will fit on top. And then place it in the fridge to set.

Take your frozen dessert and place it in a sink of hot water. This will melt the outside

layer of gelatin on the dessert and make it easy to get out of the container.

Remove the tape and excess cake. Then use the skewer to pull the dessert out of your

container. If it is not coming out easily then just pop it back in the hot water for

a little bit longer and then try again.

Use a knife to cut off the excess bit of cake and then pull the skewer out of the centre.

Place some glasses upside down in a container and rest the dessert on top.

The end of the dessert that was at the bottom of the container is rounded here so we want

to trim the other end to match. You might need to do the same with yours it just depends

on the shape of your container.

Spoon generous amounts of the glaze over the top and let it a ll drip down on all the sides.

Anything that drips down into the container can be used again, just scoop it up and store

in a ziplock bag in the freezer until you need it.

Leave the glaze to firm up a little and while you are doing that trim chocolate base to

about the right size, we can trim more off later so make it slightly bigger than you

think you need. And then cut it off once you've got the dessert on top. Flip the baking paper

over so that you are putting the base onto the serving platter and peel it off.

Using a spatula and a knife to very carefully lift up the dessert and transfer it onto the

base. I suggest you have them very close together when you are doing that so there is less chance

of you dropping it. Then use another knife to help you ease those out form underneath.

Use your knife to trim up the base to just the right size.

Decorate the top of the dessert using chocolate and push it down into the glaze so it stays

in place.

To cut your dessert use a large hot knife and slice all the way through to the base.

And you can see the youtube play button in the middle of each slice. It is not as sharp

as I'd like to to be, if I was making it again I'd probably suggest adding a thin layer plain

buttercream around the cake before adding it into the container, that way you'd get

a sharper edge to the logo. Or just use cremeux like I did in the twitter cake recipe and

that would give you a nice smooth finish in the middle instead of the cake which has a

holey texture to it.

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video every Friday.

Have a great week