Full transcript
0:00Hey, I'm John Cannell. And today on
0:01Preppy Kitchen, we're making a delicate,
0:03delicious tiramisu cake. So, let's get
0:06started. First off, set your oven to 350
0:08so it's nice and hot, and grab two 8-in
0:11pans. Give them a light spray,
0:14and line the bottom with a parchment
0:15round.
0:18Now, it's time for the wet ingredients.
0:20Into a medium bowl, I'm going to
0:23separate five eggs.
0:25The whites go here. We're saving the
0:27yolks for later. They'll get used for
0:29the filling.
0:30If a yolk breaks, it does not matter.
0:33We're not whipping this up into a
0:34meringue. We're just separating this out
0:37so our cake can be nice and light, and
0:39we'll have the egg yolks left over for
0:42our mascarpone filling.
0:48Tiramisu is one of my favorite desserts.
0:51A traditional tiramisu will have
0:53ladyfingers soaked in a boozy coffee
0:57syrup layered with a beautiful custard
1:01made with mascarpone cheese and eggs. A
1:03little bit of sugar throughout. This is
1:05going to be the cake version of that.
1:07You'll have
1:08super delicate cake layers that get cut
1:13and layered, soaked with a coffee syrup,
1:16and in between we'll have this lovely
1:19custard. The whole thing gets wrapped in
1:21a Swiss buttercream, and it is
1:22delicious.
1:24Three,
1:26four,
1:29and five.
1:31To my eggs, I'll add half a cup of milk,
1:34whole, please.
1:37And half a cup of sour cream, 120 g. The
1:40sour cream is going to give you a lot of
1:43moisture, but it's also a weak acid, and
1:45that means your cake will be that much
1:47more tender.
1:48Two teaspoons of vanilla. If you wanted
1:50to, you could sub out dark rum instead.
1:52Sub in dark rum instead.
1:55Grab a whisk.
2:00Grab a copy of my book, too, if you
2:01want.
2:02Preppy Kitchen Everyday Baking. Link in
2:04the description box below. It's over 100
2:07recipes, just baking, all delicious, my
2:10favorite desserts. So good.
2:15Nice and mixed up. Now, we can get to
2:16the dry ingredients.
2:18Now, in the bowl of my stand mixer,
2:20we're going to measure out the flour and
2:22sugar, 3 cups or 360 g of cake flour.
2:26Cake flour is going to have less protein
2:28and be more finely milled, so that you
2:30have a really delicate crumb. This is
2:33what you bring out when you want your
2:34cake to be its very best. If you don't
2:37have cake flour, you can still make this
2:40cake with all-purpose. Just substitute
2:42two tablespoons of the flour for
2:45cornstarch for every cup. So, in this
2:48recipe, you'd have 3 cups or 360 g of
2:50all-purpose flour, remove 6 tablespoons,
2:53and add 6 tablespoons of cornstarch in.
2:58To sweeten and soften my cake, I want 2
3:02cups or 400 g of granulated sugar.
3:06When you're using a scale, don't dump
3:08things in, cuz the scale takes like 1
3:11second or so to catch up. And you don't
3:14want to scoop things back out,
3:16especially when it's a mixture. So,
3:18sprinkle it in.
3:21Perfect.
3:23To puff things up, two teaspoons of
3:24baking powder.
3:26One.
3:28And two.
3:29And for a little bit of contrast, 3/4 of
3:31a teaspoon of salt.
3:37Whisk this up.
3:40Now, we can grab our stand mixer and say
3:42goodbye to our scale for now. Pop a
3:44paddle attachment on, and we're going to
3:46lock it up and start mixing on low.
3:51Now, it's time to 1 cup or 226 g of room
3:56temperature unsalted butter a tablespoon
3:58at a time.
4:01This is a reverse crumb. So, so often
4:04when we make cakes
4:05I'll tell you do not over mix the batter
4:09and you really don't want to. It's bad.
4:10That's where you have the wet and you
4:12have the dry and you mix them together.
4:14This is a reverse crumb meaning we're
4:17going to mix the fat right
4:20into the flour before we add the wet
4:23ingredients in.
4:24This will coat all that flour in fat and
4:28insulate it
4:30from the wet.
4:31That means that it doesn't matter if I
4:34mix a little bit more than I should
4:35because all the gluten is getting coated
4:37with this butter.
4:40This method also tends to give you a
4:41nice tender crumb.
4:51All right, half a cup in now time for
4:53the rest. By the way, if you like my
4:55videos hit that subscribe button.
4:56There's two new recipes and shorts every
4:59single week.
5:07You know, if you want to make a standard
5:09tiramisu first, I have a tiramisu recipe
5:11on the channel.
5:13Super delicious and you can just use
5:15store-bought ladyfingers as the cake
5:17base or you can make your own
5:19ladyfingers and I have a video for that
5:20too.
5:29The last tablespoon's going in right
5:31now.
5:32What I want to have are coarse crumbs
5:34not big globs of butter. So,
5:38if we checked right now, we have some
5:40two large pieces here. So, we need to
5:41have those break down. Run your mixer on
5:44low for 30 seconds to a minute or until
5:46all that butter is nicely worked in and
5:49you have kind of like a wet sandy
5:50texture. Back to mixing on low.
5:55Drizzle in half of the wet mixture.
6:02Nice and slow.
6:06Now we're going to stop and scrape the
6:07bowl down.
6:10Smells very nice right now by the way.
6:13Continue mixing and add the rest in.
6:27We have a beautiful thick batter here.
6:30Remove your paddle attachment, get
6:32everything off and we're just going to
6:33scrape the bowl down and give it one
6:35final mix by hand.
6:36So [snorts] lovely. It is a thick batter
6:38though, so just understand that.
6:44Okay. This is ready for our pans, so
6:47let's grab those and get to work. Divide
6:48the batter equally into your two
6:50prepared 8-in pans.
6:58One.
7:02190.
7:05Nice and even. Use an offset spatula and
7:07just
7:09give this a nice level.
7:12You want your cakes to bake as evenly as
7:14possible, so having them leveled to
7:16begin with is a great way to start.
7:18Finally, to ensure the best, most even,
7:20flat cake layers with a beautiful soft
7:23side, I'm using cake strips. These are
7:25damp fabric strips that you can wrap
7:27around your cake
7:28and they prevent doming.
7:32I have a whole video on them if you
7:34click up here.
7:36My layers are ready to go into the oven
7:38350 for about 35 minutes or until a
7:41skewer inserted in the center comes out
7:43clean.
7:45Once out of the oven, give your cake
7:47layers 15 minutes to cool in the pan
7:49before inverting onto a wire rack.
7:52They're very delicate and they might
7:54crack or break if you take them out too
7:57soon. While our cake layers are baking,
7:59we can make a beautiful custard to fill
8:02them with. So, into a small saucepan,
8:04I'm adding 3/4 of a cup of whole milk
8:07and we're going to get this nice and
8:09steamy
8:10while some other things happen in this
8:12bowl. Pop this onto medium heat for 2 to
8:143 minutes or until it is steamy and just
8:18scalding. Now, in a medium bowl, we're
8:20going to add our five egg yolks from
8:22earlier.
8:26If you're staging this cake out over a
8:28few days or
8:30like over the course of like the morning
8:31and the evening, you don't want to leave
8:33your egg yolks just hanging out in the
8:35fridge or on the counter top. They need
8:37to be covered and
8:39ideally, you should mix the egg yolks
8:41with the sugar so they don't form a
8:42skin. To the egg yolks, we're adding 1/2
8:44a cup or 100 g of granulated sugar
8:49as well as 1 tsp of cornstarch.
8:53Grab a whisk and give this a nice mix.
8:58The egg yolks are going to thicken
8:59things up, but the cornstarch will add a
9:02little bit of insurance to that.
9:05All right.
9:06That looks nice. Let's check on the
9:07milk. Just bubbling and coming to a
9:10scald, so take it off heat.
9:13We're going to slowly drizzle this in
9:15while we whisk vigorously so we don't
9:18scramble our egg yolks.
9:26Drizzle, drizzle, drizzle. Whisk, whisk,
9:27whisk.
9:32Okay.
9:33Now, we pour this back into our pot.
9:39This goes back over heat, medium-low.
9:42We're going to whisk constantly until
9:43it's thickened. As we begin our whisking
9:45journey, you'll see this is covered with
9:47lots of frothy bubbles.
9:50But, as this continues to cook and
9:52starts to thicken up, those bubbles will
9:53go away and instead we'll have some
9:56burping happening like
9:59So, it'll be much thicker and you'll see
10:00a difference. But, just keep whisking.
10:02Don't stop. Start in the middle and work
10:05your way out to the edge and then go
10:07back to the middle. Just keep doing that
10:09so everything gets nice and mixed up.
10:15Yeah. See, it's changing now. There are
10:17the burps.
10:21All right.
10:25Grab your favorite coffee liqueur. I'm
10:27using Mr. Black, it's my favorite. Not
10:29sponsored. And we're going to add 1 Tbsp
10:32of this in.
10:35Before I do that, just take a quick
10:37look. You can see this is much thicker
10:39now.
10:41All right.
10:41Drizzle it in while whisking.
10:46Let's transfer this into a bowl now.
10:48This pot is screaming hot.
10:59Cover this up with parchment or plastic
11:03just so it doesn't develop a skin. And
11:05we're going to set this aside for 30
11:07minutes or so until it's roughly room
11:09temperature.
11:11We'll be right back. My custard is
11:13cooled, so now we're going to grab 16 oz
11:16of room temperature mascarpone cheese
11:19and give this a nice whisk. If you're
11:21not familiar, mascarpone is
11:24so incredible. You'll have like a little
11:26spoonful of it right now and be
11:28addicted.
11:29It tastes just like heavy cream. So,
11:33it's basically solidified heavy cream.
11:35Quite indulgent, but it's perfect for
11:38desserts.
11:40Gives you a lovely creamy texture
11:43and is a beautiful vehicle for flavor.
11:46When I was a little baby baker, I had to
11:48go to a special Italian import-export
11:51store to buy this stuff.
11:54But now you can get it at your local
11:56grocery store, almost guaranteed. So,
11:58this is nice and creamy now, but I want
12:00to give this a good whisk. So, you know
12:02that it's nice and creamy. If you over
12:04whisk it, it can curdle, so don't do
12:06that. Grab half of your custard, and it
12:08looks like it's actually a really
12:09beautiful color, but it's not what you
12:11want for your dessert. But that's
12:12because we added the coffee liqueur in.
12:14Don't worry about that.
12:16This is going to be inside of the cake.
12:18Fold that first half in.
12:24Just want to work it in gently together
12:26until no streaks remain.
12:29Tiramisu seems like such a classic
12:31Italian dessert, but it's actually
12:33fairly recent an invention and is really
12:35popularized in America.
12:37Once it's all mixed in, we can add the
12:39remaining custard in.
12:41Gently fold the rest in,
12:44and then we can refrigerate this. This
12:46is going to be the most beautiful,
12:48decadent, creamy, and cooling, delicious
12:51filling you could imagine. This looks
12:53great. If you see a little bit of
12:55graininess, it's kind of the way it
12:57rolls with mascarpone sometimes. You
12:59could add up to a quarter cup of heavy
13:01cream in and gently mix it in, but
13:03honestly, this is the filling of the
13:05cake, and
13:06you're not going to notice the
13:07difference. Even if it's not as silky
13:10visually, on your tongue, it'll melt and
13:13be so delicious. This gets covered up
13:14and popped back into the fridge, and now
13:16we can make the frosting.
13:23While that chills once again, we can
13:26make a very creamy, silky Swiss meringue
13:29buttercream.
13:30I have about an inch of water in a
13:32medium pot heating up over there.
13:35And now into a heatproof bowl, I'm going
13:37to add five egg whites. No yolks,
13:39please.
13:41I am living on the edge a little bit
13:43because the very best practice is to
13:45crack your eggs individually into a
13:48small bowl.
13:49But we'll see what happens.
13:53Two. These yolks could be reserved for
13:55another delicious custard.
14:06Now often times your clean hands are the
14:08best way to separate eggs.
14:10Four.
14:12And five.
14:16Okay. To my egg whites, I'm adding 1 and
14:191/2 cups or 300 g of granulated sugar.
14:27And for some contrast, a nice pinch of
14:29salt.
14:30My scale is done.
14:32Time to give this a whisk.
14:37This buttercream is really a baker's
14:39favorite. It's like their best friend
14:41for making cakes because
14:44it's super easy and foolproof. It's so
14:46perfectly sweet. It's not too sweet.
14:50And it really lets the flavors in the
14:51cake shine.
14:53Okay.
14:54This is mixed in, but if you use your
14:55clean hands and take some, it is very,
14:59very sandy and grainy. What we want is
15:02for this to be very nice and warm, 160°
15:05F,
15:05so it's nice and food safe since they're
15:07raw eggs right now, and also very
15:09smooth. So at the end of this, we'll
15:11feel this, and you'll see it's much more
15:14slimy, like a gel. This gets popped onto
15:18our simmering water. The water will heat
15:20this up by steam. It should not touch
15:22the bowl.
15:24Pop that on.
15:27Gently whisk this constantly for 8 to 10
15:31minutes or until you have that 160°
15:33temperature and it's nice and melted.
15:37This is a great time to have your
15:38thermometer out. If you don't have a
15:39thermometer,
15:41you can just do a test like
15:43pop your clean finger in there. It
15:44should feel hot to the touch and it
15:46should be smooth when you rub it
15:47together.
15:53All right. So, this reached 160. If you
15:56didn't have a thermometer,
15:58pop your finger in. Feels nice and hot
16:00and it's super smooth.
16:03Also, much more elasticky like a gel.
16:06Very smooth.
16:07Transfer your egg mixture into the bowl,
16:09the very clean bowl, of your stand mixer
16:12fitted with a whisk attachment.
16:15Just get it all out.
16:17This goes onto medium speed now.
16:21You want glossy,
16:24luscious peaks and this is not going to
16:26be warm to the touch anymore. About 10
16:28to 12 minutes.
16:30While this is mixing, go ahead and grab
16:32two cups of butter. Should be room
16:35temperature, unsalted.
16:37If it's cold, microwave it
16:40until it is nice and room temperature. I
16:43like to do half power 10-second bursts,
16:45but it's up to you.
16:53It's been about 10 minutes. So, let me
16:55show you what we have now.
16:57Soft peaks, but they are so glossy and
17:01pretty.
17:03Mhm.
17:07This can only mean it's time to add our
17:09two cups of room temperature butter in
17:11one tablespoon at a time.
17:15Medium low.
17:18and just add
17:20a tablespoon of butter in
17:23and let it mix.
17:25Once it's incorporated, repeat.
17:30Your mixture will become quite soupy and
17:32that's okay.
17:33It'll be soupy until you finish adding
17:35in the last bit of butter.
17:39Once you add that last piece of butter
17:41in, this will either be perfect after a
17:44quick mix or it won't be and I will tell
17:47you what to do if it's not perfect once
17:49we get there.
17:53Just keep an eye on things and really
17:55make sure that the butter has completely
17:57mixed in before you add the next piece.
18:15You know, tiramisu translates to like
18:17pick me up or lift me up.
18:19It's because of all the caffeine and the
18:21sugar coming together in this beautiful
18:23dessert. It's really a 20th century
18:25invention. It's not some ancient Italian
18:28recipe passed on through the ages.
18:32Half the butter is gone in right now,
18:33but I want to show you what we have.
18:36Very, very soupy.
18:38Almost a liquid. That's fine. Don't
18:42panic.
18:44Even if this was way too hot when you
18:46started and it's just melting the
18:48butter, it'll be okay. Just keep adding
18:50the butter in a tablespoon at a time and
18:52we'll troubleshoot any problems in just
18:54a minute.
19:02This recipe is one of the earliest
19:05things that I did on the blog.
19:11And I think I have a video from a time
19:13ago making this. It might just be a
19:14short, actually.
19:16But, recently I redid the recipe, so I
19:18just tinkered with the proportions a
19:20bit.
19:22And um
19:23because the recipe is different, I'm
19:24making a new video for it now.
19:27My last stick of butter.
19:30And I will tell you that this was 85°
19:32when I started adding the butter in.
19:34Just a little bit warm, so it might be a
19:36little bit soupy. That's okay.
19:39We can fix it.
19:52My last tablespoon of butter.
20:01So, just to check on things right now, a
20:03little bit thicker, but still quite
20:05soupy. I'm going to mix this on
20:07medium-high
20:08for 2 to 3 minutes,
20:10and we're going to check on the texture.
20:12It should come together. If it is still
20:14soupy, pause,
20:16pop that into the fridge for 5 minutes,
20:18and come back and remix. And do that
20:21until it stiffens up. It's just a bit
20:23too warm. If it's a cold winter's day
20:26and you're making a beautiful treat to
20:29cheer you up,
20:30the butter might get kind of nodule-y,
20:32and it's not smooth. Grab a hair dryer,
20:36and just blow dry the top a little bit
20:38to warm it up and give it a mix, and
20:39that should bring it all together. In
20:41either case, the temperature is a little
20:42too warm or a little too cold, and it's
20:44not mixing perfectly. Before I mix that
20:46though, I'm going to add the flavorings.
20:491 tsp of vanilla,
20:52because of all the butter in here,
20:55and those egg whites that are all
20:56frothed up,
20:57this can hold a good amount of liquid.
21:00And that's why we're adding 3 tbsp of
21:02coffee liqueur.
21:03One.
21:06Two.
21:10and three.
21:14Okay. Now, let's increase to medium
21:15high.
21:20And let this run for 2 minutes.
21:22But actually, let's scrape the bowl down
21:23first. [laughter]
21:26It's super pale on the outside and it's
21:28like a coffee color on the inside. Here,
21:30take a look.
21:31See the streak of white I just pulled
21:32out?
21:33That's why it's important to scrape.
21:36I only mix this for maybe 10 seconds and
21:39it's
21:40basically perfect. So, it won't take
21:42much mixing for this to be amazing.
21:48Okay. This mixed up for just less than a
21:50minute and I think it looks amazing.
21:52So, here
21:55you have
21:57luscious, glossy, cloud-like peaks and
22:02it tastes wild. It's so good. See those
22:05razor-sharp peaks you get? That only
22:07happens with like Swiss and Italian
22:09buttercream. I'm going to set this
22:10aside.
22:11However,
22:13I'm giving you a warning right now.
22:15This
22:16perfect, gorgeous, beautiful, ready to
22:20decorate with
22:21leave it alone for 1 minute
22:23frothy, nightmare tears.
22:26>> [laughter]
22:27>> So, it loses the texture almost
22:28immediately. When you are ready to use
22:30it, especially for the outside or
22:32anything visible
22:3430 second re-whip and it'll be perfect.
22:37That's with any frosting basically, but
22:39especially meringue-based. Set this
22:41aside.
22:42The next thing we have to make is the
22:44syrup and here you have a choice.
22:46Foolproof way, 3/4 of a cup of hot water
22:49and we're going to mix some espresso
22:50powder in there. Or, if you wanted to,
22:53you could pull six shots of espresso and
22:56add more hot water in to get to 3/4 of a
22:59cup. To my 3/4 of a cup of hot water,
23:03I'm adding 1 and 1/2 tsp of espresso
23:05powder. Really packs a punch for flavor.
23:08By the way, if you ever want to make a
23:09coffee flavored frosting in a snap,
23:12espresso powder added to whipped cream,
23:15delicious.
23:17Give that a nice stir.
23:21Now we're going to add 3 tbsp of coffee
23:23liqueur. One,
23:26two,
23:27three.
23:29One little mix.
23:33And I'll set that aside to cool slightly
23:36while I cut my cake layers. Let's give
23:38those cakes a slice.
23:41Two even layers.
23:44And what we you want
23:46when you assemble the cake is to have
23:48the cut side up so it absorbs all that
23:52coffee flavor really easily.
23:55These cake layers turned out so nice.
24:03Perfect.
24:05Giving my frosting a quick whip since
24:07it's been sitting.
24:12I have a piping bag fitted with a medium
24:14round tip. It's a 1A.
24:17I'm going to add about a cup of the
24:19frosting in.
24:24That's about a cup.
24:27I'm also transferring my custard, which
24:29has been hanging out in the fridge,
24:32right into a piping bag. This stuff
24:34tastes so good.
24:38Grab your first layer, cut side up.
24:41All right.
24:44Onto the first layer, I'm adding about a
24:45quarter of a cup. Just drizzle it over
24:48or brush it on if you'd like. Try and
24:49get some good coverage.
24:53Onto this, I'm going to spread a really
24:55thin layer of the buttercream.
24:59Nice and flat.
25:05It's time to pipe a border onto the
25:06edge. This will hold our custard in.
25:13We're going to fill this up now with a
25:15third of the custard. It's about a cup.
25:24Now we're going to spread this into an
25:25even layer.
25:29And it's nice that we let this set up in
25:30the fridge because it's really thickened
25:32up.
25:33When you have a multi-layer cake, you
25:35don't want things to be that wobbly.
25:37That's where you get
25:39concerned and potentially frustrated.
25:44Now we're going to add about a
25:45tablespoon of cocoa powder. Just dust it
25:47on top.
25:48Get that chocolatey flavor throughout. I
25:51love tiramisu, but I will say that
25:53sometimes if it's freshly made,
25:55the cocoa powder is dry
25:58and you can inhale some.
25:59It gets a bit dangerous. This way,
26:01you'll get all the chocolate flavor, but
26:03it'll be nice and wet, not powder.
26:07Now we're going to add the next layer
26:09on, cut side up,
26:11and repeat that process. Another quarter
26:13cup of our coffee mixture.
26:15Really absorbs quickly.
26:17Another thin layer of buttercream goes
26:19on top.
26:23Another dam.
26:26Another cup of custard. And I will say
26:29if you're making this on a hot summer
26:31day
26:32and things are feeling wobbly or
26:34unstable,
26:35stop. Take this, pop it into the fridge
26:38to set up, and then continue.
26:46A little more cocoa powder.
26:51Altogether, we'll probably use about a
26:53quarter cup or 25 g of cocoa powder. The
26:56next layer goes on top, cut side up,
26:59please, and just take a second and make
27:01sure everything is properly aligned.
27:09Okay, some nice coffee flavor
27:11throughout. Another dollop of frosting.
27:17Like tiramisu, this cake tastes even
27:19better the next day because all the
27:21flavors have soaked in just that much
27:23more. So, the cake is going to be super
27:26soft and melt in your mouth.
27:28Another border.
27:35Smooth the custard out into an even
27:37layer.
27:42Another dusting of cocoa powder.
27:49Now, we can add our last cake layer, but
27:51this time cut side down.
27:56I'm going to consolidate my frosting
27:57now.
27:58Give it a final whip.
28:01And then I can reserve about 3/4 of a
28:03cup for the dollops and use the rest to
28:05coat my cake.
28:07Honestly, this cake looks really pretty
28:09naked, but it'll look really nice
28:11covered as well.
28:12So, just about 3/4 of a cup.
28:16Set that aside, and I did this last
28:18because I want to give it a whip, and
28:20then pop it in and use it right away.
28:22More frosting.
28:25A thin coating is really all you need,
28:28and you could scrape to have a more
28:31naked look,
28:32or cover the cake completely.
28:34Either way, it's going to be beautiful.
28:36Smooth it along to get some good
28:38coverage.
28:40You can pull frosting from the top as
28:41needed. The top will get dusted with
28:44cocoa powder, so even if it's just a
28:46super thin layer, no one will be able to
28:48tell.
28:51Switching to a bench scraper,
28:54this cake will last about 4 days in the
28:56fridge.
28:58But, it'll be super delicious the day
29:00after you make it.
29:02I might have some cocoa swirls
29:03throughout just because
29:05of all the dusting I did, but that's
29:07totally fine.
29:09Okay, smooth the top out.
29:11One more smooth of the side.
29:17And now we can pull the top in
29:20to get a cleaner edge.
29:25Now, we're going to dust the top with
29:26cocoa powder.
29:34Just grab a spoon and we're going to
29:36remove
29:38just a little bit of that cocoa powder
29:40so our dollops can sit nicely.
29:43Just like that.
29:45Now, just pipe beautiful little ruffle
29:47dollops on top.
29:51And just make sure they're touching so
29:55we have like a clean edge. And as a
29:57finishing touch, we will add a
29:59chocolate-covered espresso bean onto
30:02every other
30:03dollop. Just like that. Super pretty.
30:07Let this chill for at least an hour
30:08before serving and cleaning off the
30:11edge.
30:12And I'll show you what this looks like
30:13in a minute.
30:21Give it a slice and just like that, it's
30:23ready to enjoy.
30:33This cake is
30:34custard-creamy-coffee-amaziness.
30:39It melts in your mouth and the
30:41buttercream and the custard are just
30:43like
30:44beautiful clouds. I cannot describe it.
30:47I hope you get a chance to make this
30:48amazing recipe and if you like my
30:50videos, hit that subscribe button and
30:52check out my cake playlist.