Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.

✨Homemade Graham Crackers✨
INGREDIENTS:
3 cups whole wheat flour
1 1/2 tsp ground cinnamon
1 1/2 tsp baking soda
1 tsp salt
1 cup butter, room temperature
1 1/2 cups light brown sugar, packed
4 Tbsp whole milk
1/3 cup honey
2 tsp vanilla extract

INSTRUCTIONS:

1. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Increase speed to medium and beat until light and fluffy, about 3 minutes.
3. Reduce speed to low and add flour mixture until well incorporated and a soft dough forms, about 2 minutes.
4. Add the milk, honey, and vanilla extract. Mix until incorporated. The dough should be sticky and soft.
5. Divide the dough into two discs and wrap both in plastic and chill for at least one hour.
6. Preheat the oven to 350F and line a few baking sheets with a silicone mat or parchment paper.
7. Once the dough is chilled, pat into a rectangle, sprinkle with flour, flip, and dust again. Working from the centre out, roll out the dough until very thin. Brush away any excess flour.
8. Cut the dough into desired shapes, and use a fork or bamboo skewer to dock the surface of the dough.
9. Bake until the crackers are firm and darkened, about 10-12 minutes. Cool to room temperature directly on the baking sheets.
10. These graham crackers can be stored in an airtight container for up to 2 weeks at room temperature, or frozen for up to 3 months!

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MY BASIC RECIPES:
My Italian meringue buttercream - http://bit.ly/YosItalianMeringueRecipe
My Ultimate Vanilla Cake - http://bit.ly/YOsVanillaCakeRecipe
My Simple Syrup - http://bit.ly/YOsSimpleSyrupRecipe


VIDEO TUTORIALS:
My Ultimate Vanilla Cake - http://bit.ly/YosVanillaCake
My Italian meringue buttercream - http://bit.ly/YOsButtercream
Learn ALL my Basic Recipes Here - http://bit.ly/RecipeBoxVids

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