Welcome to howtocookthat, I’m Ann Reardon. Today we are making a surprise Facebook logo
dessert. You have put in so many requests for this
in the comments section over the last few weeks since the instagram cake went up that
it has hit the top of the request list already. This one is made from a tropical flavoured
cheesecake with coconut gel for the ‘F’ and blue tropical flavoured glaze and is finished
off with white chocolate butterflies that I showed you how to make a few weeks ago. For our container today we are using a tissue
box because I thought it would be something most of you could get your hands on. You need
to cut the top off the box so it just leaves us with a nice rectangle. And then because tissue boxes are quite flimsy
we are going to support it by adding other boxes around it, but we will line it first.
Grab two sheets of non-stick baking paper and put one covering the inside then an extra
one going across one way to cover any joins of the first. Staple them into place making
sure your staples are going in from the outside so if any did happen to fall out they would
be falling out of the dessert, not into it. Now add your support boxes (I’m just using
other tissue boxes) and tie them firmly into place with string. So it’s supporting the
box once the cheesecake mixture goes into it. It’s quite heavy so it’s going to push
out on the edges so you want to keep them nice and straight. Print out the Facebook logo in the correct
size for your box. We are going to make this logo on its side and tip it up once it’s finished.
Now I’m not doing this to make it confusing, it just makes it easier to make the cake this
way. So picture it on the side like this and that’s what we are going for. To start with we are going to make our cheesecake
mixture. Sprinkle your gelatin over cold water and stir it in and then set it aside to one
side to absorb the water. For all of the recipe quantities that you need and for the Facebook
logo head over to the website www.howtocookthat.net there is a link in the description below this
video and all the recipe amounts are there in grams and ounces and cups and everything
that you need. Place your cream cheese into the bowl of a
mixer. I am using block cream cheese, not the soft tub cream cheese for this. If you
can only get the soft one then you may need to increase the gelatin slightly. Chop it up with a knife and then mix it on
high speed for a few minutes until it is smooth, this will be easier if your cream cheese is
at room temperature when you start. Add in your sugar and beat that in, scraping
down the sides of the bowl a few times as you go. Then add in your blue colour. Now,
you always ask what colour I use exactly, for this one I am using 1/4 teaspoon of royal
blue gel colour. Next take your white chocolate and melt it
in the microwave or over a double boiler. When melting in the microwave make sure that
you do 30 seconds, then stir really well, 20 seconds, stir and then 10 seconds, stir
until it is melted. Repeat the 10 seconds until it’s melted. Then pour it into your cream cheese mixture
and whip it through thoroughly. For our fruity tropical flavour, I am using
a mixture of juice from a tin of mango, pineapple and passionfruit. You can just buy tropical
juice but it tends to be coloured and that’s going to affect our blue colour and turn it
a bit green. So I’m just using a mixture from each of the
tins, you can use the rest of the mango, freeze it and make a mango smoothie, use the pineapple
on a pizza and we are basically going to use all the passionfruit. Mix that in until it looks glossy and smooth
like this. At this point we are going to split the mixture
in half so use a measuring jug and measure out 750ml or 3 cups of mixture and put that
in a separate bowl. Cover it in plastic wrap and leave it at room temperature, don’t put
it in the fridge. Have a look at your Facebook logo and in the
tissue box we want to fill it up to the level of the plain base of blue, so just up to the
bottom of the letter So measure that with a ruler and mark it on your tissue box so
you know where to fill to. Take your 150ml of cream, the cream that I
am using is 35% fat and whip it until you get nice soft peaks. Split your gelatin into two halves and heat
the one half in the microwave until it is liquid, keep an eye on it so it doesn’t bubble
over. Pour this gelatin over the cream cheese mixture
and quickly mix it through. And then fold in your whipped cream, we are trying to keep
the air and lightness from the whipped cream so instead of stirring it, fold it through
from the bottom around and over the top. Pour this into the tissue box up to the mark
you’ve just made. Pour this into the tissue box up to the mark
that you’ve just made. So this is giving a base layer of plain blue that’s on the logo. Next we want to set some cheesecake mixture
to the height of the blue that is in between the base layer that we’ve just done and the
white of the ‘F’. For that, line a container with foil and fill it to the height that you’ve
just measured, you can use another tissue box for this if you don’t have a dish. I will
put the measurements of the dish on the blog as well. Place both of those int he fridge
for at least 3 hours. You will have a small amount of the blue cheesecake
mixture left, I want you to just cover the bowl with plastic wrap and leave at room temperature,
don’t put it in the fridge. Now to make the coconut gel for our F. Sprinkle
gelatin over cold water just like we did before and set that to one side. In a saucepan heat
your cream, coconut milk and sugar. Remember all of these recipe quantities are on the
blog howtocookthat.net Now these quantities that I’m using give quite
a strong coconut flavour. If you want it more subtle, then increase the cream and decrease
the coconut milk but keep the same proportion of liquid in your recipe. Continue to stir
until it is hot and then remove from the heat and add in the gelatin, this will melt into
the mixture as you stir it. Take a brownie tin, line it with foil and
pour the coconut gel mixture into that. If you allow the foil to overlap the edges it
will make it easier when it comes to getting it out. Place that in the fridge to set. That
will take about 3 hours. Once it is set take it out of the tin, straighten
up the edges because the brownie tin curves under the bottom and we want it nice and straight.
Then use the template to measure the width that you want to cut your long rectangle.
This is the main body of the F. If you warm up your knife this will give a cleaner cut,
you can do that in hot water or using a brûlée torch. Next we need the two bits for either side
of F (I don’t know if letters have names for the little bits) anyway, use your template
to measure this. And now for the tricky part, the new Facebook logo has a slope on the end
of the one of the arms of the F, so again using a hot knife slice off a tiny bit on
an angle, just like a corner off the whole way along of one side of your square. Take your cheesecake out of the second dish
and again using a hot knife cut two long strips in the size shown on the template. And then
smooth off the top of the smaller one on one side so it’s rounded. Now we are putting in place this blue part
here. Again using a spatula lift it up and put it into place. Then use a knife to push
it right up against the edge. Trim the white to the right length and now
add some of the spare cheesecake mixture that you left at room temperature along the base,
this helps to glue it into place but it also fills the gap in the letter that we sloped.
Check that your slope is going the right way, if not just flip it over the other way, you
want it this way the way I am showing you now with the wider bit towards the right. Then add your final strip of blue and then
push that into place. Squashing that right down so that it is not too close to the top. Trim your large piece of white to the width
of the tissue box. Take some of your the scraps and melt it in
the microwave, drop some of that liquid along the white to make it stick, I would suggest
that you also put some of the unset cheeescake mixture on the blue section here too to help
that all stick together as well. Put the coconut gel into place starting by
wrapping it around the blue square and making sure that the base sits snug to the edge of
the tissue box. If it is a little bit too big then just trim a tiny slither off the
edge push it back into place you want it to sit flat and so that it is connecting with
the cheesecake underneath. Then I want you to sacrifice the very end
slice of this dessert and cut yourself a little hole so you can see exactly where to put the
top white strip, so that it lines up int he right place with the bottom one. Put some more of your coconut gel in a line
along and then put your final thin strip on top in line with that bottom one so that it
makes the second sticky out bit of your f. Whip your remaining 150ml of cream to soft
peaks Add the spare unset cheesecake mixture to
the other half we have of our blue mixture and stir that in well.
Melt the second half of your gelatin that we made earlier, pour that in stirring really
well. I recently created a page for howtocookthat
on Facebook so you can follow me there too if you like, you will find all my social media
links in the description below this video Then fold in your cream just like we did with
the first half of the cheesecake. Pour that over the top of your F and so that
you can fill it right up to the top. And then put that in the fridge to set for at least
3 hours. Optionally while it is in the fridge you can
make a glaze to go over the top to make it look shiny and smooth. For that you will need
some white chocolate, some tropical juice like we used in the cheesecake, sweetened
condensed milk, sugar and glucose syrup and then you can also use some white colouring
or blue or whatever colour you want your glaze to be. Sprinkle the gelatin over the water and set
it aside It is nearly my 100th youtube video if you
have any suggestions of what I should do on the 100th video to celebrate let me know in
the comments below. And put your sugar, sweetened condensed milk
juices and glucose syrup into a pan, you can use light corn syrup instead of the glucose
syrup if you don’t have glucose syrup where you are and then just stir that around until
it is hot. Break your chocolate into pieces and add your
gelatin and chocolate into the mixture take it off the heat and then just continue to
stir it until it’s melted. What colour glaze you make as I said is optional I added 1/4
teaspoon of the white and 1/4 teaspoon of blue. You can leave it white, you can make
it pink whatever you would like the outside of yours to look like. Take your cheesecake out of the fridge and
open up the box, this should come apart fairly easily. Remove the box and the paper from
the base side of the logo, this side should have a stripe of white down it so you should
be able to identify it from the other sides you need to look for it because you want our
f to be the right way up. Make yourself a base out of thick card just
covered in foil and put it on the base of your cheesecake and tip it the right way up.
Next to glaze it place it on a couple of cups sitting inside a baking dish or a tray. This
is so that it can catch all the drips of glaze that drip down and you can remelt and use
that another time on another dessert. And peel of the baking paper from all around the
edges and the use a soup ladle to spoon the mixture over the cheesecake allowing the excess
just to drip off. For a smoother coat place it in the fridge and repeat the glazing a
second time. Put the whole thing in the fridge and then once it has stopped dripping use
a hot knife to clean around the base. Then very carefully transfer it to your serving
platter, a palette knife make this job much easier for you because you can put it down
flat and then slide it out. Add your dainty white chocolate butterflies,
to make these see the tutorial that I made earlier I will place a link in the description
below the video for you. And then you are ready to serve it to the
table and surprise your party goers, everyone gets the logo on the slice of dessert that
they get. Thanks for watching click on the howtocookthat
banner to go to the channel and check out more of my desserts cake decorating tutorials
and chocolate videos and you can leave your requests in the comments below. Have a great
week, see you next Friday, Bye [music The Boat Song by youtube.com/setsailtv
used with permission]