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We are making an instant birthday without using a mixer,
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no gelatin, and no-cook!
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We'll make two versions. We have an ice cream cake and a regular instant cake.
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For the written ingredients, please check the description box.
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The flavor of our ice cream cake is Oreo.
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For the regular instant cake, we'll need coffee.
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For our Oreo cake, we're going to use mamon.
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For the mocha, we'll use chocolate Fudgee Barrs
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while our crackers are chocolate flavored.
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For the cream base, we'll use all-purpose cream.
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Since I only have two of Angel all-purpose cream, we'll use Alaska all-purpose cream.
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So we'll use 650ml of all-purpose cream for each cake.
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And, of course, we'll need condensed milk.
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One condensed milk for each cake.
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Let's do the Oreo first.
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In a bowl, we combine our all-purpose cream and condensed milk.
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Our all-purpose cream and condensed milk are at room temperature.
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We don't need these chilled.
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We put vanilla essence and then the crushed Oreos.
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Let's mix it well.
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If there's no wire whisk, you can use a spoon.
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Then we put it in the freezer and mix it every 30 minutes until its consistency is thick.
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There, after a few mixes and repetitive trips to the freezer,
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here is its texture.
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Now we can assemble a cake.
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To those who are asking why you have to mix it every 30 minutes,
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if we don't do that, it'll be icy or become like an iced candy.
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And to those who want to make ice cream but you don't have a mixer,
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I'll the link to the recipe in the description box.
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For assembling, just get a container and put plastic on it.
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We'll put a little mixture on the bottom of our container or mold.
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Then we put the first layer of our chocolate crackers.
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Again, you can use any kind of crackers.
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Then we put in the mamon.
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I split the mamon in half so it won't be too thick.
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If you don't want mamon, you can use any store-bought cake.
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And then we just repeat the steps for the second and third layer.
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And, of course, the number of layers you make will depend on the size of your container.
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Now this is our third and last layer, so we pour all of what's left of the cream mixture.
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Then we freeze it. It's better if it's for 12 hours or overnight
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to make sure that the cream has hardened.
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For the mocha cake, let's combine the all-purpose cream and condensed milk.
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Then we put in some instant coffee powder.
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Mix it well
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and we assemble immediately.
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We put a bit of cream mixture on the bottom of our container.
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Again, if you want to remove the cake from the container or mold,
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it should have plastic.
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But if you don't want to unmold and just want to slice it inside,
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putting plastic isn't necessary.
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Next is we put our first layer of chocolate crackers
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and put the first layer of our Fudgee Barrs over it.
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Again, you can use any kind of store-bought cake.
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This is only optional just to have a different texture,
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I added some peanuts.
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Then we repeat the steps for the second, third, and fourth layer.
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For this layer, I used leftover cake because I ran out of Fudgee Barrs.
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For this part, I just put extra layers of crackers
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because I still have some cream mixture.
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Then we leave it in the feezer for three to five hours
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or until the cake has settled.
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Now after a few hours, remove the cake from the mold
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and transfer it to a cakeboard or plate.
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If the bottom part is still wet, you can leave it in the freezer until it's settled.
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That's how it is when it isn't cold enough especially when the freezer is full.
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But you don't have to worry. Just put it back in the freezer.
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When it's settled, we can now decorate our cake.
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Actually, you can serve it without the decoration.
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It just really looks better with it.
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So, we just put chocolate ganache.
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I crushed almonds for the toppings.
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This is just an idea, so you can make your own toppings.
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Then we just shave some chocolate.
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Now we unmold our Oreo ice cream cake.
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This one obviously isn't frozen.
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See that this part is still soft?
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So we'll put it back in the freezer for it to set.
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That's why leaving it overnight is better.
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When the cake has hardened, you can then decorate.
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So here's our no-cook birthday cake.
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We have an ice cream cake and a regular instant cake.
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But before we taste-test, to those who haven't subscribed,
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please subscribe to our YouTube channel and please click the notification bell,
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and please click 'All' to be notified for all of the uploads.
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So now we're going to taste. We'll taste our Oreo cake first.
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With our Oreo cake, what we used is mamon.
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Hmm, it's big.
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It's delicious and cold.
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Even our mamon is cold so they're delicious together.
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And, yes, if you're asking if the combination is delicious,
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if the Oreo is delicious, yes, totally.
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It's like I'm eating ice cream
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because our cream's texture is like of an ice cream
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because I extended the time, so it's really like ice cream.
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So delicious!
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And then with the mamon? Super yum.
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Oh my, I'm about to eat all of it.
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There, see?
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Super yum, totally.
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If you've seen our video of making ice cream without using a mixer,
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that's what I also did with our Oreo cream base.
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When you put it in the freezer, you mix it every 30 minutes
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so it won't be icy, and then maybe after you feel...
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You'll feel it, like it becomes heavy.
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And then you can leave it overnight so that the next day,
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it'll turn to ice cream which isn't icy.
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So what we did before is what I did now with the Oreo version of our cake.
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That's why our cake is like an ice cream cake.
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It's so scrumptious.
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I really love it.
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You know that sweetness which isn't "overkill"?
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Because the mamon isn't too "powerful".
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Oh my god, I'm about to finish it and we haven't tasted the other one.
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Wait. Let's taste it.
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So now we're going to taste our instant mocha cake.
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Notice that between the two, its appearance is different?
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It's because this one, we used the method of mixing every 30 minutes.
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While this one is just the simpleness of combining and putting in the freezer.
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So it's kind of flat. Now we'll taste it.
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Mocha really is delicious because of the coffee.
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It has those different textures because we put peanuts (in the layers) and almonds on top.
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Sorry, for putting almonds on top. It's because we have almonds
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which are "old" and still whole. No one eats it because it's hard to eat.
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They want them sliced so what I did was I crushed them,
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so we can use them as toppings.
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If you don't want to use Fudgee Barrs,
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you can use mamon as the cake for this one,
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or chocolate mamon. That's fine too.
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Or any other cake for whatever combination you want.
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For me, it's fine.
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My only problem is I find it too sweet because of the Fudgee Barr that we used
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because we all know that a chocolate Fudgee Barr is very sweet.
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That's just me, okay? Maybe it's not a problem for you,
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so try it for you to know if it's okay because Fudgee Barr is the people's favorite, right?
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So why not?
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But the mocha is delish.
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But between the two, I like the Oreo more.
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I don't know.
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There's just something about Oreo that if you combine it with cream, it's delicious.
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Because, yeah, I really extended the time because I wanted it to be like ice cream.
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The mamon is cold which I like.
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It's so yummy.
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It's not completely frozen that it's hard, okay?
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Its ice cream factor is there which is like you're eating ice cream!
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Again, for the crackers, it can be any kind of crackers.
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You can use graham crackers. That's also delicious with this.
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Since I don't have a lot of graham crackers left, I didn't use it.
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I saved it for a different recipe,
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and I have so many chocolate Ace crackers.
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Maybe there were three packs of it, so that's what I used for this
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Oreo and mocha instant cakes, which suited well.
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But if you only have graham crackers, that's okay.
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And, again, any version you want to make,
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you definitely can make your own-- maybe you imagine
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a combination of chocolate and Oreo. You can do that too!
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Then for the cake you're going to use, maybe just what's available in the store
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or in your home or in your local bakery. You definitely can.
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You don't have to use something expensive.
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You can see the cream I use. The cheapest all-purpose cream in the market is what I'm using
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since it has more content and it does seem okay to use.
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It can really compete with the high-end brands.
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Also with the condensed milk, right?
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I just use the cheap one. Whatever is the cheapest in the market,
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that's what I'm using.
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But, of course, cheap but still so delicious.
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It still delivers that quality that's "pak na pak" (spot on), right?
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So here's your request for 'what if there's no mixer?',
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'what if there's no gelatin, can you make an instant cake?'
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Yes, you totally can even if you don't have the machines
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except that you have to have a freezer because the cakes will not hold without it.
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I hope you enjoyed our recipe today. I hope you do it.
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I'm excited to see the version you're making because you really can make anything,
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whatever is available in your home, whatever is available in your local grocery store,
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you can use it.
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So there. Ciao!
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And here are the prices of our ingredients.
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Again, you can use any brand. You can replace the mamon and Fudgee Barr and our crackers.
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You can use a different brand of all-purpose cream and condensed milk,
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and you can add any ingredient that will go well with the cakes.
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The total cost will depend on the prices of your ingredients.
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And before I say goodbye, here's another dose of inspiration.
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Here's a chocolate cake by Miss Lennie.
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Here are cinnamon rolls by Miss Ivz.
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Here are cakes by Miss Rodelyn.
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And she also made her father's cake. Happy birthday!
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And Miss Belg also has some birthday cakes.
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Again, I want to thank all who sent their photos.
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How are you all? How are the "raketeros" and the "raketeras"?
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You're probably busier now especially those who have little children,
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those who have students. The obstacles are really something right now
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not only for the students and teachers but also for the parents
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because it's like the parents are also enrolled.
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The parents are guarding the children because they would still play even during class.
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But I know you got this. That's just a hurdle.
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And, again, thanks for the support and to those who haven't subscribed,
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please subscribe to our YouTube channel and please click the notification bell
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and please click 'All' to be notified for all uploads.
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And please don't forget to like our Facebook page and follow us on Instagram. Thank you!
