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The Katana was a Good Idea!

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14:59   |   May 14, 2019 at 07:00

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The Katana was a Good Idea!
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  • in today's video we are going to try and
  • make a perfect replica of our diamond
  • play button but here's the catch we're
  • going to make it edible
  • [Music]
  • [Applause]
  • guys in the past you have seen us do
  • some very weird things with our diamond
  • play button mold and today we're going
  • to try something a little bit different
  • now we have made filament molds we have
  • made candy molds we have made an ice
  • mold and I want to try and make a mold
  • that looks as close to the real one as
  • possible and I'm gonna do that with cake
  • here's the basic idea you might be
  • familiar with the internet phenomenon
  • that is mirror glazed cakes we're gonna
  • go ahead and try this with our diamond
  • play mold button and see if we can make
  • it look as close to the real one as
  • possible so if you have heard of or seen
  • mirror glaze cakes you might be a little
  • bit daunted if you've taken a look at
  • the recipe however it's actually
  • deceptively simple so what we're gonna
  • start out with is the mousse and then
  • the cake and then we'll go ahead and get
  • started on that glaze so for now let's
  • get our mousse melting so to begin with
  • the main base we are using mousse now
  • the reason that you don't just use a
  • regular cake is you need a smoother
  • surface as possible if you want to get
  • that beautiful mirror glaze for a cake
  • like this so you coat it most now a
  • normal mousse actually has eggs in it
  • you bake it and it can be a very long
  • drawn-out process however I have found
  • an amazing recipe that calls for using
  • international delight coffee creamer now
  • I found an Oreo flavor one because the
  • boys here like that flavor so we're
  • gonna go ahead and go with that gelatin
  • and a heavy cream it's pretty simple to
  • make now I am gonna be beefing it up a
  • little bit I'm gonna be using more
  • gelatin and more chocolate than the
  • recipe normally calls for to make sure
  • that it is very very solid very very
  • rich but also is going to hold the
  • structure and that beautiful geometrical
  • pattern that we have in our diamond play
  • button we are gonna go ahead and start
  • our soxhlet and our creamer melting
  • we're gonna get our gelatin blooming and
  • then this is actually kind of a critical
  • step we're gonna make sure that our
  • heavy cream and our bowl for whisking is
  • as chilled as possible this will
  • actually help to make sure that the
  • mousse forms correctly so we toss this
  • in the freezer this in the fridge and
  • the rest of it on the stove go ahead and
  • use really really cold water as cold as
  • you can get it stir in your gelatin and
  • then let it sit and below while you're
  • melting your chocolate
  • [Music]
  • yep that's about what it's gonna do now
  • I wasn't sure if I wanted to use
  • semi-sweet or dark chocolate but given
  • the fact that we're gonna have such a
  • sweet creamer base I'm gonna go ahead
  • and stick with the dark chocolate today
  • normally this recipe would have almost
  • equal parts cream and chocolate chip so
  • I'm going to be using a cup of creamer
  • and we're gonna be using two cups of
  • chocolate chips I don't need this really
  • high we don't even need this to get hot
  • we just need everything to sort of melt
  • together because before we can even mix
  • them the other ingredients we'll need
  • this back down to room temperature all
  • right so our chocolate hasn't fully
  • finished melting in yet but that's just
  • fine again we don't want this to get
  • overheated so I've already turned off
  • the heat I'm gonna remove it and I'm
  • gonna keep stirring it until it's fully
  • melted but I'm also gonna go ahead and
  • get started on the cream some of the
  • chocolate is still being incorporated in
  • there yep that's gold instead of just
  • one cup of cream we're going to be doing
  • about a cup and a half
  • much do it alright go ahead and whisk
  • your cream until you get very very heavy
  • stiff peaks and then you should be good
  • to go let's see yep that's exactly where
  • you want it so this cream is heavy
  • enough to hold its form even when you
  • stop whipping it that's what we're
  • looking for so now we just need to wait
  • for our chocolate to cool a little bit
  • more add the gelatin and the cream and
  • our mousse will be done now to do that
  • if anybody has ever bloomed this thick
  • of an amount of gelatin before it does
  • solidify so you toss it back to the
  • microwave for a few minutes to make it a
  • liquid again pour it back in so we've
  • got our chocolate our gelatin and our
  • creamer all mixed together now we're
  • gonna fold in the heavy cream then it'll
  • be ready to pour into our mold it's this
  • you just want to do about half at a time
  • [Music]
  • all right now just like if you've ever
  • made a cake before and you need to make
  • sure to tamp out as many bubbles as you
  • can
  • we're gonna tap this before we've
  • important to the mold to make sure we
  • can get all of those bubbles to rise to
  • the surface because we don't want them
  • in the mold we need that as smooth as
  • possible make sure your mold is clean
  • and dry silicone molds usually work best
  • for this which is thankfully what we
  • have to go ahead and pour the first
  • layer so here's my goal I'm gonna pour a
  • very thin layer of mousse I'm gonna let
  • that super chill I have a piece of cake
  • that's actually been freezing in our
  • freezer with everything else I'm gonna
  • try and cut that to the right size of
  • the diamond plate mold itself put that
  • in and then pour the rest of the mousse
  • over it all right it's a very simple way
  • to make sure that that we cut this to
  • the right size and the good news is we
  • have a lot of examples that is about the
  • correct size of the diamond play now I'm
  • going to cut it in just a little bit
  • more to make sure the mousse can fill in
  • around the edges
  • all right and then height-wise I think
  • we're actually pretty close I'll
  • probably cut off just a little bit here
  • off of the top just to make sure that
  • it's not too high up out of the moose
  • but if it is it's probably not going to
  • be that big of a problem I'm more
  • concerned about it being too small than
  • being too big here all right definitely
  • shorter definitely smaller see if we can
  • get that into our mold perfect
  • alright let's put this in the freezer
  • and let's let it set overnight then
  • we'll glaze it so it has been 24 hours
  • we have let our cake and mousse set in
  • our diamond play button mold so now
  • we're going to go ahead and get started
  • on our mirror glaze to start that out
  • we're going to be using yet more gelatin
  • we've got 3/4 cups cold water we're
  • gonna three tablespoons of gelatin mix
  • it all let it bloom and then get cooking
  • so then you're going to need a tall
  • heat-resistant Bowl and you're gonna get
  • one in 3/4 cups white chocolate chips
  • pour them in and add 2/3 cup sweet
  • condensed milk now even though we're
  • using sweetened condensed milk and white
  • chocolate when you pour on a glaze and
  • you don't add any white food coloring
  • surprisingly enough it's actually very
  • very transparent so something else that
  • we're going to be adding is titanium
  • dioxide now what a lot of people don't
  • know is most titanium that is used in
  • the world has actually turned white and
  • is used for coloring things so it's
  • completely edible this is food grade
  • it's even pure organic so we're gonna be
  • adding about a tablespoon of this to our
  • mix to help make sure it's very opaque
  • so that we're gonna go ahead and leave
  • this in the heat-resistant container
  • we're gonna simmer some water some sugar
  • and some corn syrup on the stove and
  • then we'll combine it all together so
  • for the stove you're gonna be using 200
  • milliliters of water 200 milliliters of
  • corn syrup and then your sugar now 200
  • milliliters basically goes out to about
  • 4/5 of a cup but if you have one of
  • these really nice measuring cups for the
  • kitchen it'll actually show you where
  • the milliliters are
  • [Music]
  • all right so once your sugar your water
  • and your corn syrup comes to a simmer
  • you're gonna leave it there for about
  • two minutes and then you're gonna add
  • your bloomed gelatin and you're gonna
  • stir until it dissolves and simmers once
  • again and then take it off the heat all
  • right we're gonna let that sit for just
  • a couple of minutes and then we're gonna
  • stir while that chocolates melting and
  • before we want to stir it there's
  • another part about the diamond play
  • button that we need to address the
  • diamond itself so obviously I don't just
  • have an extra giant diamond laying
  • around but I do have some extra isomalt
  • so not too long ago Nate made this
  • vacuum form mold of the diamond play
  • button it's not going to have exactly
  • the same ridges and edges that the
  • diamond itself has but it should be
  • pretty close we'll see what it looks
  • like when it comes out possibly one
  • candy diamond play button coming right
  • up all right so one really important
  • thing to note about making any sort of
  • mirror glaze for any dessert is that you
  • don't want to use a regular blender
  • because that's gonna put bubbles into
  • your mix so you want to use an immersion
  • blender which goes down into the liquid
  • itself and blends from the bottom up so
  • hopefully this has been sitting long
  • enough that our chocolates melted let's
  • see if we can get a nice smooth
  • consistency
  • so that's the consistency that we want
  • that is exactly how white we want it
  • we're gonna let it cool down to about 95
  • degrees Fahrenheit and then we're gonna
  • add in our silver so now we're gonna go
  • ahead and mix in the colors see if we
  • can get a nice silver shine usually you
  • use like half a teaspoon I'm just gonna
  • start with half a container yep seems
  • right all right so we've got a very
  • shiny bowl of mirror glaze and we have a
  • frozen mousse cake let's see how it
  • turned out it's already come out so
  • that's a good sign when you're making a
  • mirror glaze you don't want to have
  • actually sitting on any surface because
  • then you're gonna have a really hard
  • time lifting it out of any of the excess
  • glaze so we're actually going to elevate
  • it up onto some cups and then we'll be
  • able to flip it over pour the glaze and
  • take it off not too bad
  • so here's going to be one of the more
  • difficult parts we don't actually want
  • to keep the diamond silver we want that
  • part to be clear so let's see if our
  • isomalt diamond works well that's about
  • the right shape we did lose some detail
  • but we do have an isomalt diamond play
  • first pour and it usually goes on pretty
  • thin that's okay we're going to do a few
  • coats
  • so the mirror glaze didn't set quite as
  • hard as I want it to so I'm gonna toss
  • it in the freezer for a few minutes so
  • we can pull it out and make it a little
  • bit more shiny and kind of fill in these
  • sides a little bit - all right so I
  • pulled this out of the freezer it did
  • set better so now I'm gonna do one more
  • layer I reheated this added a little bit
  • more luster dust do it see if we can
  • make it shiny look at that settle so you
  • can see that we've actually put the
  • luster dust into the glaze itself
  • unfortunately there was just so much
  • glaze and not enough dust normally when
  • you're using this sort of dust you're
  • putting it in in big chunks and then it
  • swirls throughout the glaze trying to
  • make a solid mirror glaze not sure
  • that's gonna happen so we're going to
  • try something else
  • this one solid moose it's much softer
  • than our last one haha
  • all right so our chocolate mousse is
  • pretty much done in the form of the
  • diamond play button itself but the
  • diamond didn't come out great last time
  • so we are going to try our silicone mold
  • and our ice mold again silicone has a
  • tendency of making nice small bubbles so
  • we're gonna try and add a very thin
  • coating of like degreasing oil see if
  • that helped at all
  • [Music]
  • there are a few bubbles that are
  • starting to form there but a lot less
  • than usual we're just not going to
  • breathe and we're just going to hope
  • all right this one does have more
  • bubbles than I wanted it to but I still
  • think it's going to be okay
  • [Music]
  • here's the plan for round two I've got
  • an airbrusher and I have got edible
  • silver Sheen we're gonna see if we can
  • make this work
  • okay there are absolutely bubbles but
  • given that it's isomalt in a silicone
  • mold I'm super thrilled we're going to
  • separate it a little bit now because
  • this is a food grade and not a permanent
  • spray paint and then go ahead and just
  • spray the back of it now while it's
  • still in the silicone and I can wipe the
  • silicone out after so it's not entirely
  • flawless but to be honest this is
  • basically what our diamond play button
  • look like right before we put it in the
  • foundry I turned our diamond play button
  • into food I see that I see you have a
  • soul what I slaved away like at least 10
  • minutes of my life were spent on this
  • you're gonna cut it with a sword but
  • it's for eating right yes go go go I
  • don't trust my aim this is a solid moose
  • diamond play button
  • wow that moose cuts really clean thank
  • you
  • yeah most of the time you cut the
  • surface of a cake and it gets all messed
  • up that's like oh no no let's have to
  • tell me how does our diamond play button
  • taste very rich yeah no I don't thing
  • I'd want to eat a whole button and then
  • the whole isomalt diamond which was
  • decent worked better than we've ever had
  • a nice small in a silicone molds round
  • before but then we did hit it with a
  • blowtorch so now you see that
  • discoloration with the silver so if you
  • do need to try and pour ice malt into a
  • silicone mold a very thin layer of
  • cooking oil will work it's not gonna be
  • perfect but it's gonna be a lot better
  • than what you would get otherwise it's
  • not here you got a little bit of
  • something on you I don't I don't I don't
  • judge here uh yeah you got it hey guys
  • we have a bunch of new stuff in our shop
  • including kits that you can build click
  • down there if you want to see them and
  • we'll talk to you the next one see you
  • then

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In this video we're seeing if we can make a perfect cake replica of our Diamond Play Button.

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