Birthday Cake NEW YORK COOKIES with White Chocolate & Rainbow Sprinkles | #NYCookies | Cupcake Jemma

published on July 20, 2020

hi guys welcome to crumbs and doilies in Soho now you must be familiar with our new product this delicious cookie we've actually done a few flavors now this one included the double chocolate which you can see from a few weeks back with Dane

And Sally and they have been very very busy developing more flavors and my new favorite one is the birthday cake cookie which has been flying off the counter we bake them all throughout the day oh yeah goodbye Madame reprobates as well they

Smell warm still so these get baked throughout the day and people are loving them so we thought it was too good a recipe not to share with you so sad he's going to show you how to do it the owner I'm going to eat these okay so we are

Here upstairs in Soho with the wonderful Dane Dane works here he went all day every day looking after the bakery making sure the shop is fully stocked with cakes and cookies and our brand new cookie which we just took downstairs

It's the birthday cake cookies and which is basically the same as other ones yeah we and we've tweaked it a little bit so and when we go along with the recipe we'll tell you what we've treats and why and yeah yeah we'll just get started I

Think so so we've got our first layer like last time it's nice and cold from the fridge I've cut it up into kind of large cubes and that will go straight into the mixer you're gonna crank this up and get it

Moving just until the butter starts to break up a little bit omit oh yeah so it's not like in the other videos but we'll just explain that again come on I've seen those we're not

Looking to sort of cream this or whip it because the butters cold you just want to break it down a little bit and you're noticed as we go through the recipe that we're really not mixing this at all we're just kind of combining it yes so

Next we go in with the sugars yes she types of sugars the castor sugar and stuff like brown sugar and in this recipe the last recipe we had equal amounts of sugar but this time we've got a little bit less castor sugar yes and

That is because we were talking earlier about how we've kind of adapted a little bit basically we've got different inclusions so different things going in it which isn't it's not as simple as just kind of replacing those which we

Kind of thought it was yeah and so we did that and actually they bake totally differently so we've tweaked things along the way and we'll talk about our chocolate in a minute but it's a different quantity we've got sprinkles

As well and that has an overall effect on the kind of sweetness so that's why we have reduced the sugar yes that's going into the bowl and we're just got that mixing on low speed we combine them cool and in the meantime we're gonna

Chop this up and you may be wondering what this this is the best thing ever it is caramelized white chocolate and it started off looking like this and now it looks like this this was done in the microwave here but he did it in the oven

And we showed you how to do that a few weeks ago in the caramelized chocolate Swiss meringue buttercream recipe so we will pop that in the description box and this is 200 grams of pure gold and we've got 300 grams of regular chocolate chips

And so I'm gonna pass you those and I'm just gonna roughly chop this up even the drunk is quite big so that you get those nice kind of pockets of melty easy deliciousness

What do you think think that's about right it's good nice big chunks mmm dee-licious it's very hard not to eat this as it is yeah so those are all going in at this stage so we've got

Butter sugar and no chocolate in there and we're gonna put that back on to just kind of like a low-speed just to combine them so chocolate is nicely combining the

Bowl with butter and sugar next ingredient I'm going to add is the flour so I've got 400 grams of plain flour and 100 grams of self-raising flour yep and into that we're gonna add baking powder and salt we've added it

Separately I'm just gonna give it a whisk through like we said earlier we don't want to let over whip this or anything so we're just gonna mix these salt and baking powder in now right that's nicely mixed through so ready for

You so that was all in and we're just gonna mix up on a low speed just until it gets to a kind of dry sandy consistency I'm gonna add our sprinkles straight in but never mix them with the wet dough because then it will break the

Sprinkles like a little bit too much you don't want them to kind of bleed into the batter at all all right so that looks pretty good it's kind of a bread crumb me I guess notice I'm kind of dry yeah it just sounds wrong but it's right

So in with the sprinkles okay wrinkles are n and then we've got our next ingredient is eggs we've got three eggs here I'm gonna use two whole eggs and one

Thank You yolk I've got the addition of the egg yolk just because this mix is a little bit drier with the addition of sprinkles just let's bind it all together this week and then we're still a whisper I was

Getting in there and it's all wet and this will just help some not overmix the yeah a little bit like why we kind of mixed the flowers together and the raising agents so I'm just gonna put in a half teaspoon of vanilla extract and

Remember to use a good quality one because it makes all the differences so that excellent I'm just gonna mix it until it's come together every day and it's not kind funding anymore

It doesn't take long it kind of looks like it's getting to that stage already is about 30 seconds to a minute the most I'd say that probably is their hair yeah so kind of come away from the sides and come into like one big lump basically

And that's me you know it's pretty cool so I'm just gonna clear the decks of it because now we need to roll them into balls so we're gonna get our scales because we want them all to be perfect okay we're gonna weigh them out to be

What silent 125 grams this one's cool perfect and we'll put them in a tray right here we go hello these new clothes I know but like that a scientist glove yeah very fine smart smart right okay let's do this

Let's say where's balls yeah oh my gosh doing this you see any time so we're not kind of rolling these into kind of perfect balls and very gently just squishing them together and popping them into the tray you don't want to

Overwork it because we want needs to be kind of chunky and a bit kind of terror party so we have got 14 cookies all nice and even and they are not quite ready to

Bake I'm afraid we need to freeze these for about what we'd say minimum 19 minutes yeah overnight it's perfect and that's what we have done so we will just get our ones that we made earlier actually Dane made them earlier like I

Said he's here all the time and they've been frozen and we are gonna put them in the oven now just so oven is set to 80 degrees centigrade and that's with a fan and also in the oven we've got a baking tray heating up so it's nice and hot so

You get the bottom of these cookies nice and crispy so let's do this together cool and we are baking them for 14

Minutes and check them after about kind of 13 to 14 we're going to get them till they're nice and kind of golden on the outside if they don't look golden just pop them in for another minute

it's like okay and they smell amazing to you yeah they've been calling over about ten minutes but they're still warm and we are gonna take them downstairs but each time when you do need to try

Them the effect that is not and you need to see what they look like when you say just in time around the back of the table oh here you go here is your birthday cake cookie oh my goodness these smell so good I mean there's some

Weights of these bad boys you put I don't have like a lot of them because they're a massive tree they look amazing yeah oh right back house I took it look easy now mmm yummy birthday cake vibes as well no it's a

Lot because I'm birthday cakes put a thing in America too isn't it yeah no I could popular flavor so we'll have these install all week come down and try them try out other ones to the double choc flip we've got the milk chocolate walnut

One as well unlike Gemma's have le we bake them all day every day so they'll always be fresh I'm in a little bit on a little bit gooey yummers yeah and we'll put with the recipes to the other ones in the

Description box as well yeah right and if there's a combination of flavors that you think we should could be fine let us know in the comments box because feels like we should just take over the cookie well yeah 100%

I mean we love cupcakes but kind of lovin cookin yay awesome cool thanks guys well make sure you tune in next week for another video and make sure you tune in these other gloves and the hash tag

Cupcake Gemma on in oh yeah you make these because these are obviously very very Instagram aboard make sure you know them yeah we'll put all about Instagram and handles is that Andale some what we're calling them in the description

Box so you can check out what we're all up to as well because we're always making yummy scrummy

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