Birthday Party

Hey y'all, I'm Paula Deen and I sure hope y'all can keep a secret because I'm throwing a birthday party and boy do I have some good stuff up my sleeve

But first I want y'all to follow me to one of the sweetest shops I know for some cake decorating tips that's gonna knock your socks off

And then we'll head back home and I'll show you the cake that keeps my son Jamie coming back to Mama's for his birthday every year

And don't blink, because this finger-licking, frosting, and filling is seven minutes from start to finish

And last but not least, a backyard carnival, complete with my famous cake-filled frosted ice cream cones

So y'all put on your party shoes and leave your diet at the door, because today, we're celebrating

Today is a very special day

We're celebrating someone's birthday, and I want everything to be perfect. I heard about this girl named Lisa that supposedly makes spectacular cakes

And I'm going to go see her and just see if she will share with us a few of her trade secrets

And I really would like for you all to come along with me. So let's go. Let's get going

Hey. Hi there. How are you? I'm looking for Lisa. I am. I'm Paula Deen. It's very nice

to meet you. Very nice to meet you, Paula. I'm glad you found us. I'm just popping in

unexpectedly on you. We love unexpected visitors. I'm having a birthday party at my house and

I just wanted to come by and see if you could give me a few tips on cake making. I would

I'd love to. We'll do a nice little cake for you for today. What are you making here

This is Italian meringue buttercream icing that I'm going to apply to the base of this

cake and I'll show you how easy this is done. This is a little cake turntable that I'm using and I'm spreading the icing as I'm turning

the cake on the turntable. And it's kind of a nifty little thing to use to make sure I get a nice smooth outer coating

on the cake itself. So it looks a little bit rough now, you can see that, but I'm going to show you a secret

That's what I want to know. This is very, very hot water

And I'm going to run my spatula under that hot water. And being that we've got our icing that's made with butter

if you take a look here, it's going to melt the icing just enough. Ever so slightly

As I run the spatula around to make it perfectly, perfectly smooth

I wondered how y'all were so smooth. Now you know my secret

Now that looks much better than when we first started. Lisa then went on to show me a few of her other decorating secrets

like these adorable little sugar dough dots and stripes that really spruce up any cake

But, you know, hands down, my favorite was Lisa's beautiful edible roses

One of the most popular types of flowers is an icing flower, which is made with icing, of course, buttercream icing

You can use royal icing as well. And it's made with the pastry bag

And this is called a rose tip. And you can do different types of flowers with this rose tip

Most importantly, of course, is a rose. And you make a little base with your icing, and then you twirl it around

And then you put on, of course, consecutive petals. Let's just make like a nice little rose bud

And then we have this other nifty little tool that removes it from the cake

And you can adhere it right to the edge of the cake. Lisa also showed me how to put on a fancy icing border

that's not only beautiful, but it also helps to hide the cracks

And finally, Lisa gave me some of these real pretty little flower sprinkles

to use at home. But, you know, I really couldn't get over the beauty of Lisa's cakes

You're truly an artist, Lisa. Thank you. I'm so glad you came today

It's just amazing. We'll put it right in a box for you

Lisa, I can't thank you enough. You've just made a special day even more special

Well, you enjoy it. Thanks so much. You're very welcome. Enjoy the rest of your day

Oh, you too. Bye-bye now. Bye-bye. Wasn that just amazing what we found at Sweet Lisa

I couldn't believe it. I've got the cake here, and I'm going to just tuck it away in the refrigerator

And we'll open this up a little bit later. I'm going to show you my son Jamie's favorite birthday cake

Every time he has a birthday, he says, Mama, please make me my coconut cake

And this is so easy. It's a basic 1, 2, 3, 4 cake

The reason it's called a 1, 2, 3, 4 cake is because it calls for one cup of butter

two cups of sugar, three cups of flour, and four eggs. So there's your 1, 2, 3, 4

So we're going to start by creaming one cup of butter. We're going to add two cups of sugar

And we're going to add four eggs to this, but we're going to add them one at a time

One more. And the other. And there goes the last one

All right, now we're going to start by adding our self-rising flour and our coconut milk

So here we go. And last, I'm going to add one teaspoon of vanilla

And you're ready to load your batter into your cake pans. Now I like to use a little container with a handle on it, like this, and I'll start with

one cup, one cup for your next one, and so on and so on until you've got them all filled

And I'm going to take the spatula and just work the batter out to the edges

I'm going to pick them up and drop them. And it's going to bring the air from the cake to the surface

And you can see the air bubbles coming up. And it'll just give us a little bit more level cake

These are ready to go in the 350 degree oven. All right, those are safely in the oven

I'm going to cook them for about 25 minutes. But in the other oven, I have some that should be about ready

And they are. You can see that they've started pulling away from the pan

which lets me know that they're ready. They look just delicious

When we come back, I'm going to show you how to turn those cake layers into a mouth-watering coconut cake

We're back, and I've just cut a few strips of wax paper right here

and in a few minutes I'm going to show you what I'm going to do with them. But in the meantime, I'm going to show you how to make the most delectable filling for this cake

We're going to start with sugar, sour cream, coconut, and a little milk

All right, we're ready to start stacking now. So we're just going to flip that out like that

Thank goodness it came out nice. and we're going to take our wax paper now

and just slip it a little under the edge of our cake

and this will help keep our plate clean. Now we're going to take that cake layer

and I like using a wooden spoon. I like about this size

I like for my holes to be really big so it can seep down in there

You can use a fork or a toothpick, but I found the bigger the hole, the better the cake

Then we going to take our filling and just spoon it Look at it You can see it running down into those holes moistening that layer from top to bottom There we go And on this layer

we're going to start with our toothpicks. So you'll have to alert your guest to be on the

lookout for toothpicks because you don't want your cake to look like the leaning tower

We're going to do the same thing all over again. And another layer of filling

All right, we're ready for the final layer now

Now the secret to this cake is letting that cake marinate in the refrigerator for three days

and hope nobody's gonna touch it. And you know I was prepared

So I have one right here that's been in there just drinking up that filling

You can see by this, it's not a beauty, but we're going to fix that because we're fixing to make a divinity icing that we're going to cover this cake in

And you won't believe the transformation. It's going to be like putting on our makeup

And this is so simple to make. We're going to start with egg whites, sugar, a pinch of salt

about a fourth of a teaspoon of cream of tarda, plain old water

So we're going to beat this for one minute. So that's been about a minute

And at this point, we're going to use the double boiler method, and we're going to sit this bowl on top of rapidly boiling water

And I'm going to set my timer for seven minutes. And we're going to beat this

Okay, our seven minutes is up. I heard our timer go off

And now I'm just going to add a little bit of vanilla to it. And I'm just going to gently stir that in with a spatula

And we're going to start by putting some up on the edge

And then we're going to bring it, slowly bring it down. We're going to make sure that frosting goes all the way to the bottom

and covers up every crumb of our cake. Kind of looks like marshmallow heaven

All right, now we're just going to bring that icing on up to the top

There's only one thing left to do, and that's to put the coconut on the top

Kind of just press it in against your cake, so when you get through, you'll have a little

frosting probably to lick off. Looks like a big snowball, doesn't it

This cake is ready. So now we're just ever so gently going to slip our wax paper out from underneath that

layer and we have a clean plate. What a great trick that is

You know, it's just great having two of everything. That means I can taste this one

Here we go. I'm in heaven

So yummy. The adults really love this cake, I can't have a party without making the kids something extra special too

So we're fixing to make ice cream cone cakes. So I'm going to need y'all's help. See you in a minute

Okay, we're ready to get those ice cream cone cakes ready for the kids

And you know, I'm really not going to hold much of trouble because they're going to be

eating them so fast and running and laughing and playing they not going to know that I didn make them from scratch So all we going to do is start with our favorite cake mix

Three eggs. Now you can jazz these cake mixes up a little bit. Usually when I use a cake mix

I'll add four eggs to just give it a little bit more fluff. But for these ice cream cake cones

it's going to be just perfect this way. But I am substituting the water for milk

Now there goes our oil. And I do like to add about a teaspoon of vanilla

Okay, I think it's been about four minutes now. That should be ready. So all we're going to do at this point

is fill up our little cones. I'm going to fill those not quite full about two-thirds to three-quarters of the way full

And these are ready to go in the oven. And we'll start checking them in about ten minutes

Oh. And I've got another batch right over here that should be about ready

Oh, and those look good. The batter kind of came out on some of them. That's great

And I've got some sitting right over here. It's already cool. They're cool enough for us to go ahead and frost

And I'm going to use a very quick icing today. Actually, I've gone to a canned icing

So I've got my pastry bag loaded with chocolate icing, and I'm using a star tip

So we're just going to pick these up and just start rolling our icing on

And then when we get around here, we're going to move on up top

cone around just like this. until we get a nice little curly top on it

Some kids like chocolate and some kids like vanilla, so we're going to do some of each

We're going to try to please the whole gang. Okay, I've got two of these frosted

And I'm gonna put some of these wonderful little sugared flowers that Lisa gave me

And I'm gonna want to put them on there before the frosting hardens

It won't take me any time to decorate these, and when I get through, I'm gonna come back and share a few more baking tips with you

and then we're gonna have a party. We'll be right back

Christmas it works great to tote your cones in. I think I finally got everything ready for the

birthday party. This magnificent cake that Lisa gave me is out of this world and Jamie's favorite

coconut cake and these adorable little ice cream cones for the kids. In fact speaking of kids

I hear them now so I'm gonna have to run. Hey, kids

Kids! Y'all ready? Who's ready for ice cream cone cakes? Come on

All right, now listen, I want you to do something for me, though, okay? I want y'all to remember your manners and just line up in an orderly fashion, okay

Everybody get in line because everybody's going to get one, okay? So until next time, America, best dishes from my kitchen to yours

Okay, darling, what you want? Chocolate or vanilla? There you go. Please, may I have chocolate

Yes, you may, but you know what? You have to pay me for this. Do you know how you have to pay me

Yeah, like, do you, darling? No, darling. You have to give me a kiss

I knew that. I knew it was that