Kernen Duhhh You guys are so funny!!! We always feel like we're so boring when we do cooking episodes. We do love making them though. Or rather we really love food.
Almost forgot to tell a tale. My grandma used to make ice cream rolls (same process, just ice cream instead of jam) and the first time she let me help the cake cracked all to hell as I rolled it up. I was pretty mad at myself and this was the conversation: Grandma: How do you think that is going to effect the taste? Me: Well, I guess not at all. Grandma: Then shut up. :)
Natalie and Tara, you ladies did great on your first Swiss Roll. Oh, - wait...I just got a call. It was my stomach, it said, Natalie and Tara's Swiss Roll has made it HUNGRY! FEED ME NOW!!!! Gotta go, - BYE, LADIES!!!
@@NatalieandTara Just wished that I had a Star Trek transporter beam, and you two ladies did too. So you could beam that, -"stinkin delicious Swiss Roll, " to me!!!😃
The only rolls I got are around my midsection! Ha! Get it! Rimshot? Yeah? no? But seriously, my dear internet acquaintances, congratulations on hitting the two year mark! I doubt I will be able to see the live extravaganza tomorrow so I thought I should send my best while I have the opportunity. Here is to many more years, more success, more great projects, and more fun. You guys rock. Thank you.
A good bit of effort in this video - and I appreciate it! Might be that the sponge was a bit too thick, and too cool, but still and all, you two have the satisfaction of having made your own Swiss roll, and enjoyed the consumption of same. A bit of all right!
I’m probably late to the party here and you probably already figured it out, but the reason you grease the pan and then put in parchment paper is the grease helps the parchment stick to the pan so it doesn’t slide around when you pour batter in. Parchment works better than just a greased pan because it helps you lift the cake out in one piece instead of it breaking if you just flipped a greased pan over. Also I recommend taking the extra step to then grease your parchment because it will then peel off easier. Boom baking facts! 😄
PS you’d want to use a spatula for folding because the main point of a whisk is to introduce air. When folding, you’re trying to not knock out or introduce more air.
Hi ladies! You both are looking lovely today. I enjoyed your baking segment. Those Swiss Rolls look delicious. Have a lovely weekend, lovely ladies. 😊😎
Where did you find the caster sugar? It's really hard to find in American stores. OK. Here's how you deal with the cake breaking -- come up with a topping made with whipped cream and raspberry. The topping will hide the cracks. It's probably not 100% kosher to do that, but it will work.
How about that, I learned something , I thought a roulade was some type of jam. Nice job on this one, I think I may try this next time I have jam around. Looks great.
Next time I go to a tea party I'm totally dressing up as the Mad Hatter. Love the video. Also if it were me I'd put more jam in the roll because I'm a maniac. Looks delicious tho.
Good job of the swiss roll. love the cucumber sandwiches. I miss Mary Berry and Mel & Sue on the Great British Bake Off. Next make your own teas and roast your own coffee.
I miss the OGs of GBBO too! (this is Tara). The new guys are great too but Sue is kinda one of my favorite people. We’ve talked about making our own tea from colonial tea bricks! Saw it while we were at Riley’s Farm and we’re fascinated by the idea. We’ll take a look at roasting coffee though, that could be fun!
Nice first attempt!!! I saw that your roll was hard to roll, thats because you didnt whisk th eggs and sugar long enough, hence there wasnt enough air in the sponge...When whisked its usually verrryy pale in colour and doubled in volume, thats how you know its ready!!! xxx
You did a pretty good job! I think the sponge was a little thick which made it difficult to roll, especially as it cooled. Great job nonetheless! You probably know this now but self raising flour, is just all purpose flour with the raising agents already added before packaging and caster sugar is super fine sugar. You can make your own by putting regular granulated sugar in a food processor or blender and blitzing it for a couple of minutes.
Brissy Girl THANK YOU! We’re pretty proud of ourselves and considered trying again. I was kinda thinking, what if I just left the better for an long time to settle itself, maybe it would be more even. (this is Tara, by the way). Yeah! Natalie was telling me about self rising flour, she did a little rabbit hole on it. Cut it from the video for time but I had no idea you could make your own. Or that it was even a thing.
@@NatalieandTara if you try making another one, use the parchment to help you roll the cake up so you can have more control and keep your fingers out of it. 😘
Hi Tara and Natalie!! I thought this was a smashing success! Personally, I am not a fan of perfect, as long it tasted good, who cares. Keep up the good. Still love ya both!
WORST ENGLISH ACCENTS EVER!!! I take it back, after reviewing the instant replay, Kevin Costner in Robin Hood is still #1 worst. But you guys are a very close second
420 degrees? Hmm. At least y'all weren't using a recipe using oregano. Tom Petty played the Mad Hatter in his video "Don't Come Around Here No More". He liked hitting "oregano" and didn't care if it was 4:20 or not. Which comes to mind. Have y'all ever tried toking up on a hookah? Nice video too.
Aha, been years since I last made one of those, but yeah, the crucial step, which Mary Berry left out is the roll while warm stage. There's a great example here: ruclips.net/video/MUDZMqkr7qE/видео.html
Well done girls for scratch cooking - it's always better :^D There is a rare and delicious desert from the UK called the arctic roll you should try. It's a Swiss roll sponge - jam - icecream affair,and it can both start and end conflict.
Next up you could try a spotted Dick , an old British classic, a boiled suet pudding that is smothered in lashings of red hot custard, and has the consistency of concrete.
Baking segments are always the best! Especially when making delicious sweets, and coupled with costumes!
Kernen Duhhh You guys are so funny!!! We always feel like we're so boring when we do cooking episodes. We do love making them though. Or rather we really love food.
Almost forgot to tell a tale. My grandma used to make ice cream rolls (same process, just ice cream instead of jam) and the first time she let me help the cake cracked all to hell as I rolled it up. I was pretty mad at myself and this was the conversation:
Grandma: How do you think that is going to effect the taste?
Me: Well, I guess not at all.
Grandma: Then shut up.
:)
Awww that's such a great story. And an amazing life lesson.Thanks for sharing!
Natalie and Tara, you ladies did great on your first Swiss Roll. Oh, - wait...I just got a call. It was my stomach, it said, Natalie and Tara's Swiss Roll has made it HUNGRY! FEED ME NOW!!!! Gotta go, - BYE, LADIES!!!
Allen Crabbe hahahahaj sorry bout that! It was stink in delicious!
@@NatalieandTara Just wished that I had a Star Trek transporter beam, and you two ladies did too. So you could beam that, -"stinkin delicious Swiss Roll, " to me!!!😃
@@allencrabbe8543 We need technology to catch up already!
@@NatalieandTara Amen to that!!! Anyway, you two have a great weekend, and be safe!!!
@@allencrabbe8543 You too! Will we see you tomorrow for the live stream?
This is honestly my favourite dessert. I totally went and bought one right after watching this
Yummy! What flavor??
Natalie and Tara raspberry jam, exactly what you made
You ladies absolutely made my day! 😁🤣 I was "swiss-rolling" with laughter as you were baking - you sound so much like me when I'm baking.
You did a great job! Also, now all the photos that I've seen, of Swiss Roll/Roulade cakes that are completely covered in frosting, make *total* sense!
YAAAAY! Thank you! Yeah, the frosting makes more sense than ever.
The only rolls I got are around my midsection! Ha! Get it! Rimshot? Yeah? no?
But seriously, my dear internet acquaintances, congratulations on hitting the two year mark! I doubt I will be able to see the live extravaganza tomorrow so I thought I should send my best while I have the opportunity. Here is to many more years, more success, more great projects, and more fun. You guys rock. Thank you.
THANK YOU! It's been a fun two years and seems like it's only going to get more exciting.
A good bit of effort in this video - and I appreciate it! Might be that the sponge was a bit too thick, and too cool, but still and all, you two have the satisfaction of having made your own Swiss roll, and enjoyed the consumption of same. A bit of all right!
Not just enjoyed a yummy swiss roll (and we did) but we also learned a thing! It makes us both genuinely proud to try and learn new tricks!
I’m probably late to the party here and you probably already figured it out, but the reason you grease the pan and then put in parchment paper is the grease helps the parchment stick to the pan so it doesn’t slide around when you pour batter in. Parchment works better than just a greased pan because it helps you lift the cake out in one piece instead of it breaking if you just flipped a greased pan over. Also I recommend taking the extra step to then grease your parchment because it will then peel off easier. Boom baking facts! 😄
PS you’d want to use a spatula for folding because the main point of a whisk is to introduce air. When folding, you’re trying to not knock out or introduce more air.
Ok I’ll stop being a baking nerd now!
Hahaha Love you Ash! Thanks for the tips. Obviously we are not baking nerds ;)
Natalie and Tara haha no worries! I watch a lot of baking shows lol
Hi ladies! You both are looking lovely today. I enjoyed your baking segment. Those Swiss Rolls look delicious. Have a lovely weekend, lovely ladies. 😊😎
Ed Keaton well thank you! We didn’t realize until yesterday that we dressed pretty Valentine-esqu.
@@NatalieandTara Thanks ladies.Looking forward to your next vlog! 😊😎😍 By the way, you both look exquisite in your outfits.
WOW I am so impressed. Great job ladies.
My mind went somewhere else for the tea party.
I was waiting for MR T
To appear
He did a thing with little kids and a tea party
dm8867 That would have been amazing!!!!!
Where did you find the caster sugar? It's really hard to find in American stores. OK. Here's how you deal with the cake breaking -- come up with a topping made with whipped cream and raspberry. The topping will hide the cracks. It's probably not 100% kosher to do that, but it will work.
How about that, I learned something , I thought a roulade was some type of jam. Nice job on this one, I think I may try this next time I have jam around. Looks great.
Learn something new every day, that's our goal!
Highly recommend making a swiss roll. It was pretty fun and so simple. And tasty to boot.
Next time I go to a tea party I'm totally dressing up as the Mad Hatter. Love the video.
Also if it were me I'd put more jam in the roll because I'm a maniac. Looks delicious tho.
Good job of the swiss roll. love the cucumber sandwiches. I miss Mary Berry and Mel & Sue on the Great British Bake Off.
Next make your own teas and roast your own coffee.
I miss the OGs of GBBO too! (this is Tara). The new guys are great too but Sue is kinda one of my favorite people.
We’ve talked about making our own tea from colonial tea bricks! Saw it while we were at Riley’s Farm and we’re fascinated by the idea. We’ll take a look at roasting coffee though, that could be fun!
Nice first attempt!!! I saw that your roll was hard to roll, thats because you didnt whisk th eggs and sugar long enough, hence there wasnt enough air in the sponge...When whisked its usually verrryy pale in colour and doubled in volume, thats how you know its ready!!! xxx
You did a pretty good job! I think the sponge was a little thick which made it difficult to roll, especially as it cooled. Great job nonetheless!
You probably know this now but self raising flour, is just all purpose flour with the raising agents already added before packaging and caster sugar is super fine sugar. You can make your own by putting regular granulated sugar in a food processor or blender and blitzing it for a couple of minutes.
Brissy Girl THANK YOU! We’re pretty proud of ourselves and considered trying again. I was kinda thinking, what if I just left the better for an long time to settle itself, maybe it would be more even. (this is Tara, by the way).
Yeah! Natalie was telling me about self rising flour, she did a little rabbit hole on it. Cut it from the video for time but I had no idea you could make your own. Or that it was even a thing.
@@NatalieandTara if you try making another one, use the parchment to help you roll the cake up so you can have more control and keep your fingers out of it. 😘
How did you determine how to make British Self Raising Flour. It is different than American Self Rising Flour.
That was pretty funny ending, good episode!
Many thanks!!!! Can’t help but take it to the furthest most possible conclusion.
Hi Tara and Natalie!! I thought this was a smashing success! Personally, I am not a fan of perfect, as long it tasted good, who cares. Keep up the good. Still love ya both!
It did taste good. And we've learned some tricks since then. So next time it will look prettier and taste good 😁
WORST ENGLISH ACCENTS EVER!!!
I take it back, after reviewing the instant replay, Kevin Costner in Robin Hood is still #1 worst. But you guys are a very close second
sommertest1 Hahahhahah I am Tara Jayn and I approve this message. My college voice teacher would cringe.
Being European, I'm not sure I'm okay with you guys calling that jelly a jam...
I definitely approve of your tea party though! 😁👍
420 degrees? Hmm. At least y'all weren't using a recipe using oregano. Tom Petty played the Mad Hatter in his video "Don't Come Around Here No More". He liked hitting "oregano" and didn't care if it was 4:20 or not. Which comes to mind. Have y'all ever tried toking up on a hookah? Nice video too.
The cook never tells all when giving a receipt. They always leave out one small step. Such as how to roll a cake. Y’all did very good.
😊 Thanks!
Yeah, that one step makes a big difference 😂
Aha, been years since I last made one of those, but yeah, the crucial step, which Mary Berry left out is the roll while warm stage. There's a great example here: ruclips.net/video/MUDZMqkr7qE/видео.html
great vid ladies!
Well, thank you!
Mmmmmm.....this is looking good. Need a cup of cowboy coffee to go with it.
So AWESOME!
LOL “Nobody puts roulade in a corner!”
😁
Well done girls for scratch cooking - it's always better :^D
There is a rare and delicious desert from the UK called the arctic roll you should try.
It's a Swiss roll sponge - jam - icecream affair,and it can both start and end conflict.
Natalie you always sing when you eat, haha!
Fact. 😂😂😂
Next up you could try a spotted Dick , an old British classic, a boiled suet pudding that is smothered in lashings of red hot custard, and has the consistency of concrete.
Hahaha that was actually our original plan for our Bubble & Squeak episode but we kinda thought RUclips would hate the title.
lol..too dang funny
Aww thanks!☺
It is never not OK to finger gun
Damn straight!
Natalie and Tara that would be good with whipped cream or English cream!