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It's our first birthday on YouTube! To celebrate we are taking the cake off cuts from a recent cake, and turning them into a delicious roll cake. You don't need to waste cake off cuts, you can turn them into something amazing!

I'll talk about how to make the crumb roll, how to make the icing and ganache, how to roll it up, and how to make a quick chocolate decoration.

Thanks for your support over the last year, and I can't wait to see what the next year brings.

Videos I mentioned in this video:
Vegan chocolate mud cake - [ Ссылка ]
How to make a paper piping bag - [ Ссылка ]

===== TABLE OF CONTENTS =====

00:00 - Introduction
01:13 - Making the cake crumb mixture
01:39 - Making the buttercream icing
02:23 - Making the cake crumb mixture continued
03:01 - Rolling the cake crumb mixture
04:37 - Making the chocolate ganache
05:05 - Pouring the ganache over the roll cake
06:06 - Making the chocolate decoration
07:09 - Finishing off the roll cake
07:49 - Ending


===== RECIPE =====

= Chocolate Mud Cake =
- Makes one 7" round cake

Dry Ingredients:
- 250g (9oz) self-raising flour
- 35g (1oz) cocoa powder
- 180g (6oz) sugar
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt

Wet Ingredients:
- 250ml (9 fl oz) water
- 125ml (4 fl oz) oil
- 2 teaspoons white vinegar
- 1 teaspoon vanilla essence

Method:
- Pre-heat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Prepare cake tin with oil based spray and a baking paper disc

- Add the dry ingredients to a large mixing bowl
- Whisk to get rid of any lumps
- Add the wet ingredients to another mixing bowl
- Whisk well to combine
- Add the wet ingredients to the dry ingredients and whisk until fully incorporated
- Pour into cake tin and bake for approximately 20-25 minutes, or until a skewer comes out clean when inserted into the middle of the cake


= Chocolate Ganache Icing =

Ingredients:
- 125ml (4 fl oz) cream
- 250g (9oz) dark chocolate

Method:
- Bring the cream to the boil
- Turn off the heat and whisk in the chocolate
- Whisk until smooth and glossy - all the chocolate should be completely melted


= Basic Buttercream Icing =

Ingredients:
- 125g (4oz) butter at room temperature
- 250g (9oz) icing sugar
- Flavouring of your choice (I added freeze dried raspberry powder)

Method:
- Cream the butter until nice and smooth
- Add the icing sugar a little at a time beating well between additions. It is done when you have a nice fluffy texture and little peaks are formed.
- Add flavourings and colourings of your choice


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