It looks like the type of cake a farm-raised child would have on his or her birthday after finishing school and chores for the day. the phrase "it ain't much, but it's home" comes to mind for that cake.
i dont understand it, this cake has all the ingredients of normal cake but in a different proprtion as compared to other cakes(?) in the philippines we dont even use butter just plain oil, and here the frosting is called boiled icing which is normally used in store bought cakes XD I would say the perfect description for this recipe is a "completely normal cake made by an amateur/ non-baker"
7 minute frosting is a favorite that my mom has made since I was little. You should try it again, but 1) dissolve the sugar in the water first and 2) add about 2 tablespoons of clear corn syrup, which will help keep the sugar from recrystalizing and the egg whites from weeping. I recommend it on a dark chocolate cake. The sweetness helps cut through the richness of the chocolate and it is divine.
Does the texture almost end up being like a whipped cream? I've had some cakes with frosting like that but never knew how to make it..would be great if this was it
Not really. @@0hpalpitations It's light and fluffy, but not as creamy. I know the icing you're talking about and this one isn't it. This is more of a meringue meets whipped cream situation.
@@0hpalpitations That was probably a Swiss meringue buttercream or an ermine frosting. Ermine frosting is definitely light and whipped cream-y when it's done right, but it's pretty old-fashioned; you don't see it much these days. Swiss meringue buttercream is more common these days and can be super light, but it's more glossy than whipped cream is.
*Dear Emmy,* 😃 Will you please try out the childhood snack that my mom made for myself and my siblings when we were growing up? This was a relatively simple recipe. I am Mexican American so this little snack is reflective of that. Lol. My mom called them Banderitas (translation from Spanish to English is “Little Flags.”) They were called Banderitas because the different colors of the condiments reminded her of a little flag. We often ate these when we were outside playing, and we wanted a hearty little snack that we could run back outside with. Recipe for “Banderitas” (Little flags) 1: *Flour Tortillas* (you don’t necessarily have to make them, but at least purchase from a good Mexican restaurant that knows how to make them right). 2: 2 medium thick slices of *all beef deli sliced bologna.* 3: *Mayo, Mustard, Ketchup* 4: Thin sliced cheddar cheese *(optional)* *Instructions:* Heat the tortillas on the stovetop. If you have a comal or a pan it will work. Put the two cold and fresh slices of bologna on the tortilla and and then add the mayo, mustard and ketchup. Then roll them up like taquitos. The cheese slices are optional. I didn’t eat them with cheese slices too often. Just sometimes. Maybe try both? This is my moms snack that she made for us as kids. Now that my siblings and I are all grown up, a couple of us still enjoy the occasional Banderita. ❤️☺️ Thank you so much for the great content! It’s going to be a great 2020! 🥳 - Jon Houston, TX
This reminds me of a dad joke: I decided to visit my father and when I got there he offered me a drink. "Dad, I'm sorry, this glass is kind of dirty" He responds "It's as clean as cold water can get it" I found it odd but my father is old fashioned so I let it go. Then he offered me a plate. "Well this is kind of dirty too" "It's only as clean as cold water can get it" Then I heard a scratching at the door. "Oh Dad, did you get a new dog?" "Yep. Be a dear and let Cold Water in"
😂😂 OH BOY!! That actually made me laugh hard out loud! Which is hard for me to do from just reading things from the internet lol (like that lol doesnt really mean that I laffed out loud)
This is interesting to see because my family has passed down a recipe for a hot water chocolate cake. I have no idea what era it dates back to, but it's super moist and delicious, and traditionally made with a pudding sauce instead of frosting. If you'd like the recipe Emmy just let me know. I'm always happy to share. C:
I've had my eye on a vintage egg separator that looks like an old man sneezing for years... My sister got him for me for Christmas this last year. Total part of the fam now 😂
growing up, 7 minute frosting was my favorite icing, I refuse to eat flavored lard like so many frostings are. about your grainy texture, use powdered sugar, also no mention of using vanilla flavor in icing? but I havent had this in over 20 years, as thats how long my mom has been dead, but I loved this growing up. the only other icing I will eat it caramel, or what is on a german chocolate cake with the coconut. Thank you for all your videos, I like majority, this 1 is a home run!
Another great video! I love the hard times recipes. An old egg verging on bad has a very fragile yolk membrane. I once had food poisoning from a bad egg (in a very garlicky sauce, so it tasted fine) and if the yolk breaks from my normal style of handling, I just toss it. I'd much rather toss an egg than spend 3 days tossing my cookies. Old recipes were usually written on the assumption of a fairly wide knowledge base; for pre-WWII recipes, if the recipe specifies technique, it often means that the recipe was dependent upon that particular technique to succeed (there are usually more than one way to do a thing in the kitchen). I suspect that beating a meringue to soft peaks or stiff peaks is a more modern thing; the way my mama (born well before WWII) decided if a meringue was beaten well enough was to dip her finger in the bowl. then rub the dab of egg white mix between her thumb and finger. If it was grainy, it wasn't done. No talk about peaks, the way to tell was by sensation. It often helps things along a bit to beat the sugar, water and egg whites together until lightly frothy and just a few sugar crystals when tested, then add the cream of tartar last.
You'd probably love Emmy's t-shirt from quite a few episodes ago. Don't know if it's merchandise or not, but it definitely should be. It says: "Eat the ducky moss"
I own the first cookbook!! It was passed down from my late father-in-law's mom. (A self-proffessed Hillbilly) such good things in there. Sometimes the most simple things are the best 💗 ps...I LOVE Evergreen!!💗
You want to hear something odd? I am in my 50s, a non-Streisand fan from Day 1, yet that same line from Evergreen gets stuck in my head from time to time and I find myself singing it. It must have some sort of earworm quality to it.
Ria S. it’s a japanese word you say before you eat. I’m not entirely sure what it means specifically, but it’s something along the lines of bon apetite
My grandmother made 7 minute frosting for her oatmeal cake she made that was taught by HER mother. It uses hot...NEARLY boiling water but the trick is to put it in where it doesn't separate or muck up your icing. I can send my grandma's recipe if you want.
Reminds me of a Japanese Celebration cake the way you frosted it though the one and only time I made one of those the sponge was faaaaar from being anywhere near as springy as that... I definitely will try this with the sugar syrup idea in mind.
Seven minute frosting was my grandpa's favorite frosting EVER. He wanted it anytime there was an occasion to have cake. My grandma and then later my uncle had been making it for him since long before I was around and it wasn't untill I was 30 or so that we realized we'd been making it wrong all along.....and then we found out he liked it better the wrong way anyway 🤣 It tastes almost like marshmallow fluff, I never particularly cared for it personally. (the way my grandpa liked it, it would get a little dry and crystallized on the outside of the cake..lol)
The German in me was just like : Das ist ein Ohrwurm Emmy :D (That is an earworm - We call a song, stucked in the head an earworm) It is normal, that Earworms come very suddenly and are hard to forget
@@judeyorke250 I wouldn't be too concerned about contamination since any bacteria will be killed under heat during the baking process. I agree with the chance of the shell puncturing the yolk but this comes from practice, even though with practice there is always that slight chance. But I'd just prefer using that method rather than digging my bare hands and scooping out the yolk, or using unnecessary tools.
@@judeyorke250 I feel like u have more risk of breaking the yoke with ur hands. Like actually one time I saw her using her hands method and she did break the yoke lol. And also why not just wash the egg with hot water and soap or cook the yoke like it's not that hard XD
The sugar will recrystallize if you let the water in the double boiler touch the bowl or if you get the mixture too hot. Otherwise this frosting is normally a silky smooth frosting with no graininess at all.
What my family does is we use the egg shell to separate the yolk from the white by dropping the yolk into both shell pieces over and over again until the egg white is separated
The reason you got grains is you stopped beating & left your frosting and your bowl must have been touching the simmering water; a real no, no with this frosting. It needs constant beating & never, never touch the water. My mother in law had many old cook books. Her 7 minute frosting was like whipped marshmallow. Her warning to me!! This frosting must never stop beating for the entire 7 minutes, water at low simmer, metal bowl must fit so it never touches the water. She was the best Southern cook I have ever known. Her buttermilk biscuits, I'm drooling thinking about them. Her pièce de résistance Caramel Frosting.
They do make a product it's very simple what is is a plastic spoon that has another round plastic part in the in the middle and when you crack your egg over it the album or the whites falls downinto a bowl and the yolk stays on top of the plastic Circle in the middle of the spoon I think it was about $5 and I got it at Walmart on the back walltimes you can find you in different colors mine which is plain white it's what they had also when they have like a sometimes they have stuff like that on clearance and caps when they want to make room for the really really expensive $15 your little chicken is but it definitely doesn't work very.I also really enjoy the fact that you're willing to use depression-era and world war II era recipesgrowing up around my grandmother that's what she talked about was her childhood and then as a young woman and wife cooking with the restrictions of war. Most people today have no clue what it is to do without what are not have things so it's nice to show that you can make something it definitely would have being considered a great treat in the depression and even more so in the world war II because you only received I believe is 2 oz of sugar per person ( ration book ) per week that's why I putting frosting on a cake was actually illegal. all those giant wedding cake photos you see in the 1940s their fake cakes we'd only a teeny tiny bit of actual cake to cut into it probably would be considered like a extra large cup cake buy today's standard. World war II ended 1945 England was not out of ration until 1954. With Americas coming home and cashing in all their savings bonds the super revenue I'm sure that we continue to aid war-torn Europe.
Oh, i live in Argentina, so i have to ECONOMISE THE MOST, and i dont use neither milk or butter for cakes, cold water and oil are my saviors, and cakes come out delicious, THE PRICE FOR BUTTER HERE IS ON THE SPACE.
Lmao I thought the same thing and continued to think so until I scrolled past your comment and then quickly scrolled back to the title of the video 😂 a bit disappointed that it’s not a depression cake...
Emmy, tip for still getting eggs from the chickens in winter: give them more greens, like salad. Ours keep laying through winter because dad feeds them extra salad and additional peanuts and bird winter food c:
Just a passer by but thank you for this tip. Since winter started my chickens have only been laying 2 to 3 eggs a day which normally it's 15 eggs a day. My dad and I couldn't find out what was going on. This will be very helpful Thanks again!
T. Dee Not really. Like the response above said, it really is like marshmallow fluff. The one time I made it, I took a bite and thought “why did I bother? I could’ve opened a jar of Fluff, and had the same result.”
My favourite moment in her one chip challange video, was when she was tearing up and dying from the chilli, but perks right up about how her Kat Von D eyeliner is holding up. And bless her soul soldiers on and gives her Kat Von D eyeliner a great little review.
I was wondering if it had that marshmallow flavor. I LOVE Dominican cake it has that frosting. I’ve heard it can be hard to make as sometimes the egg whites some set
Usually I get annoyed when people just talk and talk, but with her I don’t feel that way her voice is so soothing and so are her cooking videos. She’s so calm
Me too, but I don't ever remember sugar granules in my mom's 7 minute frosting. I love 7 minute frosting with my mom's chocolate cake with raspberry filling.
Joy Mattice, I don’t remember any graininess, either. A yummy memory I have of it was the drying-out, kind-of-crackling bits as the left-over cake aged.
Curious, how old is everyone who grew up with this? I'm in my late 40s and have never had 7 minute frosting. Only buttercream. I'm also Canadian so maybe that has something to do with it?
Your frosting is actually a Swiss Meringue. You combine all its ingredients and stir in a double boiler until the sugar dissolved completely. Then remove from fire and start beating until it reaches stiff peak. It will be glossy and fluffier. You can already use it at this point but if you want to make it a little more fancier, you may add butter and it will become Swiss Meringue Buttercream. :)
Yep, 7 Minute Frosting is just another name for Swiss meringue. Emmy just didn't leave it on the double boiler long enough which caused the gritty texture. I'm kind of surpised she had never made this type of frosting before since it is such a basic frosting and as you mentioned, is the first part of making Swiss Meringue Buttercream.
@@yummyapplestroodle similar, but not cooked long enough to fully get to that state, and, depending on the recipe, no gelatin either. The end result is fluffier that buttercream, as well as sweeter, but not as rich. It also crusts a bit as it ages
onewithbooks You inspire me: when my grandson inevitably asks me “what up, chicken butt?” sometime in the next few years, I’ll answer “Am I a yolk to you?!” So much win :D
J. Haven for another arrow in your quiver check out Greymount Paper Press. They have a plain white card that says "Guess what?" The inside of the card is portrait of the back of a chicken with an arrow and the words "Chicken butt"
Wet Munchies, first of all.. why? Second of all, why is someone thanking, Emmy, for making their day better, something you would want to disscurrage? Are there not enough suicides taking place, for you? Because as we all know, not talking about depression, makes it worse, until its to late. So, im genuinly currious; what you where thinking/ trying to achieve, with that response- because it certainly did not come across as supporting or consoling, nor did it seem cheerfull or uplifting- since one can not simply ridicule, depression away- i hope you know, it comes across as you wishing them dead? Because not talking about it leads that way, and if ridicule is what faces you when you talk about it, what do you recon happens? I really hope you didnt mean it, the way it comes across, or that you’re just young and dont know enough about depression (and in that case, im glad- that lack of knowledge means you’ve never had to know about it- and that means, you would not have been affected by its horrors🥰🙌🏻🥳), but by your «screen name», i would say you are old enough to know better, or maybe you where just high (maybe even as a result/ medicating against you own illnesses, mental or otherwise) when you wrote this. In anycase, just be kind to one another! It saves lives, you know🥺😥💙! (Sorry, but its my friends funeral today🥺😢😣, so im a bit sensitive about life at the moment- his death could not have been prevented by kind words or love given (because, he died from cancer), but so many can and thats why apathy hurts so bad. So please, just be kind to one another🥺🤲😔💙) Hope you’re having a good day, (Sir, Mam, Child)!✌️❤️
When I was a teenager I found an amazingly lovely frosting called “Mountain Frosting” it had corn syrup (heated to candy temp) and then folded into some Stiff (peaking) egg whites. This frosting reminds me of the nougat in a snickers bar or a pecan nougat roll they sell at Christmas in Maryland.
I absolutely love Emmy; shes fascinating and so cool and smart. I want her to read audiobooks... I just find her voice to be comforting and so easy to listen to. Please read fiction, nonfiction, whatever. 😅
Watching this brings back memories for me. My grandmother would make this cake while I watched (I've always been fascinated with cooking). I don't remember her dissolving the sugar in the water, first, but I do remember her putting the sugar in the bowl, then the water, then the remaining ingredients, so perhaps by adding the sugar and water first, the sugar would dissolve better. I do remember her sprinkling the cake with shredded coconut for a bit of "flair". Sometimes, she would toast the coconut before putting it on the cake.
It looks like the type of cake a farm-raised child would have on his or her birthday after finishing school and chores for the day. the phrase "it ain't much, but it's home" comes to mind for that cake.
Aww Ron's phrase
i dont understand it, this cake has all the ingredients of normal cake but in a different proprtion as compared to other cakes(?) in the philippines we dont even use butter just plain oil, and here the frosting is called boiled icing which is normally used in store bought cakes XD
I would say the perfect description for this recipe is a "completely normal cake made by an amateur/ non-baker"
@@mike7546 Right?? I don’t get it either. It’s just a normal cake, maybe for a beginner.
Most cakes have at least vanilla in them. I feel like you'd need to doctor it up with at least berries or something.
@@parkermurzyn3556 I’m thinking about using strawberry jam & making this for my birthday next year
I know this is dumb, and like, impossible, but I thought the cake was gonna be water or something
Not dumb.
J Dawg water drop cakes do exist
Same lmao only reason I clicked
Same lol I thought “wow a cake I can actually make myself”
Girl me too
7 minute frosting is a favorite that my mom has made since I was little. You should try it again, but 1) dissolve the sugar in the water first and 2) add about 2 tablespoons of clear corn syrup, which will help keep the sugar from recrystalizing and the egg whites from weeping. I recommend it on a dark chocolate cake. The sweetness helps cut through the richness of the chocolate and it is divine.
Does the texture almost end up being like a whipped cream? I've had some cakes with frosting like that but never knew how to make it..would be great if this was it
Not really. @@0hpalpitations It's light and fluffy, but not as creamy. I know the icing you're talking about and this one isn't it. This is more of a meringue meets whipped cream situation.
@@0hpalpitations That was probably a Swiss meringue buttercream or an ermine frosting. Ermine frosting is definitely light and whipped cream-y when it's done right, but it's pretty old-fashioned; you don't see it much these days. Swiss meringue buttercream is more common these days and can be super light, but it's more glossy than whipped cream is.
BoogieDaddy -brilliant. But maybe some flavor, vanilla for preference.
@@0hpalpitations The texture and taste is like a luscious marshmallow fluff.
*Me cutting bread and adding marshmallow fluff at 4am making “cake”*
Add some sprinkles to make it look less sad!!!
That actually sounds good but the bread would prolly need some sugar or something
Lmaooo ewww😂😂😂😂
That sounds pretty good actually, use brioche bread to make it even better
😹
*Dear Emmy,* 😃
Will you please try out the childhood snack that my mom made for myself and my siblings when we were growing up? This was a relatively simple recipe. I am Mexican American so this little snack is reflective of that. Lol.
My mom called them Banderitas (translation from Spanish to English is “Little Flags.”)
They were called Banderitas because the different colors of the condiments reminded her of a little flag.
We often ate these when we were outside playing, and we wanted a hearty little snack that we could run back outside with.
Recipe for “Banderitas”
(Little flags)
1: *Flour Tortillas* (you don’t necessarily have to make them, but at least purchase from a good Mexican restaurant that knows how to make them right).
2: 2 medium thick slices of *all beef deli sliced bologna.*
3: *Mayo, Mustard, Ketchup*
4: Thin sliced cheddar cheese *(optional)*
*Instructions:*
Heat the tortillas on the stovetop. If you have a comal or a pan it will work.
Put the two cold and fresh slices of bologna on the tortilla and and then add the mayo, mustard and ketchup. Then roll them up like taquitos. The cheese slices are optional. I didn’t eat them with cheese slices too often. Just sometimes. Maybe try both?
This is my moms snack that she made for us as kids. Now that my siblings and I are all grown up, a couple of us still enjoy the occasional Banderita.
❤️☺️
Thank you so much for the great content!
It’s going to be a great 2020! 🥳
- Jon
Houston, TX
I haven't heard of "Banderitas" in a very long time
Yum
“It’s going to be a great 2020” R.I.P
Mmmmm sounds delicious!
Madison Wadsworth gRoSs
Stfu
"A Little Kindness Can Change Everything". Yes, it can Emmy. Yes it can. 🤗🤗🤗🤗
This reminds me of a dad joke:
I decided to visit my father and when I got there he offered me a drink.
"Dad, I'm sorry, this glass is kind of dirty"
He responds "It's as clean as cold water can get it"
I found it odd but my father is old fashioned so I let it go. Then he offered me a plate.
"Well this is kind of dirty too"
"It's only as clean as cold water can get it"
Then I heard a scratching at the door.
"Oh Dad, did you get a new dog?"
"Yep. Be a dear and let Cold Water in"
Oh Lord... 🤣🤣🤣🤣
So cute lmao
😂😂😂😂😂😂😂 that's a good one lmao
😂😂 OH BOY!! That actually made me laugh hard out loud!
Which is hard for me to do from just reading things from the internet lol (like that lol doesnt really mean that I laffed out loud)
😂
This is interesting to see because my family has passed down a recipe for a hot water chocolate cake. I have no idea what era it dates back to, but it's super moist and delicious, and traditionally made with a pudding sauce instead of frosting. If you'd like the recipe Emmy just let me know. I'm always happy to share. C:
So I was expecting an ice cube tray with a sprinkling of sugar. D I s a p p o I n t e d!
🤣🤣🤣 child me too
Raindrop cake without the gelatine 😂
Weakkk 🤣
S A M E
A classic case of clickbait 😂
I've had my eye on a vintage egg separator that looks like an old man sneezing for years...
My sister got him for me for Christmas this last year. Total part of the fam now 😂
I always separate my eggs with the shell! Works like a charm 🥰
A Star Is Born, Evergreen was the theme song
elevator music. may have heard at the dr office. or store.
Very pretty cAke! I love the pristene white with deep dark chocolate. I just set aside some white recipes....and here's Emmys. Yay! Thankyou💜🤗
Maybe she's just psychic
The tony rice projects version was way better.
This reminded me of the cake from Mrs. Doubtfire! "Hell-Oooo!"
growing up, 7 minute frosting was my favorite icing, I refuse to eat flavored lard like so many frostings are. about your grainy texture, use powdered sugar, also no mention of using vanilla flavor in icing? but I havent had this in over 20 years, as thats how long my mom has been dead, but I loved this growing up. the only other icing I will eat it caramel, or what is on a german chocolate cake with the coconut.
Thank you for all your videos, I like majority, this 1 is a home run!
Another great video! I love the hard times recipes.
An old egg verging on bad has a very fragile yolk membrane. I once had food poisoning from a bad egg (in a very garlicky sauce, so it tasted fine) and if the yolk breaks from my normal style of handling, I just toss it. I'd much rather toss an egg than spend 3 days tossing my cookies.
Old recipes were usually written on the assumption of a fairly wide knowledge base; for pre-WWII recipes, if the recipe specifies technique, it often means that the recipe was dependent upon that particular technique to succeed (there are usually more than one way to do a thing in the kitchen). I suspect that beating a meringue to soft peaks or stiff peaks is a more modern thing; the way my mama (born well before WWII) decided if a meringue was beaten well enough was to dip her finger in the bowl. then rub the dab of egg white mix between her thumb and finger. If it was grainy, it wasn't done. No talk about peaks, the way to tell was by sensation. It often helps things along a bit to beat the sugar, water and egg whites together until lightly frothy and just a few sugar crystals when tested, then add the cream of tartar last.
“Heated Aki moss” according to auto-translate today... that’s new
Sounds like the daily special at a vegan restaurant.
@@Birdbike719 That's hilariously accurate and I love it. lmao.
the craziest one I have ever gotten from auto-translate was "Eat the Nazi does." LOLOLOLOLL sounds terrible!!
Lmaoo
You'd probably love Emmy's t-shirt from quite a few episodes ago. Don't know if it's merchandise or not, but it definitely should be.
It says: "Eat the ducky moss"
I own the first cookbook!! It was passed down from my late father-in-law's mom. (A self-proffessed Hillbilly) such good things in there. Sometimes the most simple things are the best 💗 ps...I LOVE Evergreen!!💗
I swear Emmy’s voice is so soothing👀
You want to hear something odd? I am in my 50s, a non-Streisand fan from Day 1, yet that same line from Evergreen gets stuck in my head from time to time and I find myself singing it. It must have some sort of earworm quality to it.
That frosting is the same exact one from one of the cakes of Porto’s Bakery in LA. I know that glossy and texture grainy feeling.
I love how the auto generated English subtitles say “heated Aki moss” instead of itadakimasu.
Forensic Drake why she says this everytime before eating?
Ria S. it’s a japanese word you say before you eat. I’m not entirely sure what it means specifically, but it’s something along the lines of bon apetite
@@cookingwithri9108 i think its thank you for this meal
Who would have thought how quickly this could come in handy lol...
Always separate when their cold whip whites room temp
My grandmother made 7 minute frosting for her oatmeal cake she made that was taught by HER mother. It uses hot...NEARLY boiling water but the trick is to put it in where it doesn't separate or muck up your icing. I can send my grandma's recipe if you want.
Reminds me of a Japanese Celebration cake the way you frosted it though the one and only time I made one of those the sponge was faaaaar from being anywhere near as springy as that... I definitely will try this with the sugar syrup idea in mind.
Seven minute frosting was my grandpa's favorite frosting EVER. He wanted it anytime there was an occasion to have cake. My grandma and then later my uncle had been making it for him since long before I was around and it wasn't untill I was 30 or so that we realized we'd been making it wrong all along.....and then we found out he liked it better the wrong way anyway 🤣
It tastes almost like marshmallow fluff, I never particularly cared for it personally. (the way my grandpa liked it, it would get a little dry and crystallized on the outside of the cake..lol)
I always use a plastic water bottle...works everytime, I've never had one mess up on me using that.
Well yet anyway 😁
You jinxed it!
Slotted spoon works really well
and no washing except for a rinse and into recycling!
“I have a Barbara Streisand song stuck in my head....... why?” Hahahah 😂😂😂🌯
The German in me was just like : Das ist ein Ohrwurm Emmy :D (That is an earworm - We call a song, stucked in the head an earworm) It is normal, that Earworms come very suddenly and are hard to forget
You should make a depression era buttermilk pie. It is actually amazing!
Emmy, you can use Caster Sugar. It's used in baking.
My mom still makes that frosting on occasion. She calls it boiled icing. When she makes it it has a marshmallow texture, sort of like fluff.
I’d rather just separate my eggs using two shells...
that runs the risk of contaminating the egg with shell, the shell puncturing the yolk, and bacteria from the outside of the egg getting in the egg.
@@judeyorke250 Unless you're going to be demonic and eat the yolk raw, cooking at appropriate temps should take care of any introduced bacteria.
@@judeyorke250 I wouldn't be too concerned about contamination since any bacteria will be killed under heat during the baking process. I agree with the chance of the shell puncturing the yolk but this comes from practice, even though with practice there is always that slight chance. But I'd just prefer using that method rather than digging my bare hands and scooping out the yolk, or using unnecessary tools.
I just use my hands
@@judeyorke250 I feel like u have more risk of breaking the yoke with ur hands. Like actually one time I saw her using her hands method and she did break the yoke lol. And also why not just wash the egg with hot water and soap or cook the yoke like it's not that hard XD
The sugar will recrystallize if you let the water in the double boiler touch the bowl or if you get the mixture too hot. Otherwise this frosting is normally a silky smooth frosting with no graininess at all.
What my family does is we use the egg shell to separate the yolk from the white by dropping the yolk into both shell pieces over and over again until the egg white is separated
I think this cake would be awesome used in strawberry shortcake 😉
emmy make everything look good😭
You are the cutest little thing imaginable.
U took the words outta my mouth. I lov3 what her top says as well. So cute ❤
The reason you got grains is you stopped beating & left your frosting and your bowl must have been touching the simmering water; a real no, no with this frosting. It needs constant beating & never, never touch the water. My mother in law had many old cook books. Her 7 minute frosting was like whipped marshmallow. Her warning to me!! This frosting must never stop beating for the entire 7 minutes, water at low simmer, metal bowl must fit so it never touches the water. She was the best Southern cook I have ever known. Her buttermilk biscuits, I'm drooling thinking about them. Her pièce de résistance Caramel Frosting.
Omg haha I was reading your shirt and I thought it said cuteness instead of kindness haha and I was like aww Emmy is so cute! ❤️
LADIES AND GENTLEMEN THE NOISE LEVEL ON THIS BUS IS ASTRONOMICAL!!
The way things are going we're going to need to do this..
The Japanese knew what they were doing with that chicken butt egg separator lmao
The pots pan and pioneer's cook book is the best
7 minute frosting is really good on a chocolate cake.
I believe that I've been a fan since 2015
They do make a product it's very simple what is is a plastic spoon that has another round plastic part in the in the middle and when you crack your egg over it the album or the whites falls downinto a bowl and the yolk stays on top of the plastic Circle in the middle of the spoon I think it was about $5 and I got it at Walmart on the back walltimes you can find you in different colors mine which is plain white it's what they had also when they have like a sometimes they have stuff like that on clearance and caps when they want to make room for the really really expensive $15 your little chicken is but it definitely doesn't work very.I also really enjoy the fact that you're willing to use depression-era and world war II era recipesgrowing up around my grandmother that's what she talked about was her childhood and then as a young woman and wife cooking with the restrictions of war. Most people today have no clue what it is to do without what are not have things so it's nice to show that you can make something it definitely would have being considered a great treat in the depression and even more so in the world war II because you only received I believe is 2 oz of sugar per person ( ration book ) per week that's why I putting frosting on a cake was actually illegal. all those giant wedding cake photos you see in the 1940s their fake cakes we'd only a teeny tiny bit of actual cake to cut into it probably would be considered like a extra large cup cake buy today's standard. World war II ended 1945 England was not out of ration until 1954. With Americas coming home and cashing in all their savings bonds the super revenue I'm sure that we continue to aid war-torn Europe.
Corona sent me here
Oh, i live in Argentina, so i have to ECONOMISE THE MOST, and i dont use neither milk or butter for cakes, cold water and oil are my saviors, and cakes come out delicious, THE PRICE FOR BUTTER HERE IS ON THE SPACE.
Always smell your eggs if they arent straight from the chicken!
Separating eggs by hand is the best way.
It's pretty much a normal cake. Really interesting frosting though.
I also say “ oky doky artichoky”. Where it came from? I do not know.
Me too!
Frosting would be better if heated more and beaten more. My mother always made this. Was delicious
tip: separate your eggs while they are cold then let the separated eggs come up to room temp. :) Hope this helps someone
The hard times playlist is really coming in handy right now
I think so too. Useful these days with food shortages and people with no income or living off goverment aid money since thier job is gone.
Megan M their
@@CatMom5050 yeah in Italy where people are dying not your asses In America who can't go take tans
@@geeswithane7yrago303 uhh America has it the worst right now
@@geeswithane7yrago303 ???
I thought the title said
*“depression cake recipe.”*
I was intrigued.
Same
Lmao I thought the same thing and continued to think so until I scrolled past your comment and then quickly scrolled back to the title of the video 😂 a bit disappointed that it’s not a depression cake...
Pink Candy deadass was me just now
The depression era was aptly named for a reason. You’re not wrong.
Woww that’s why I clicked lol if it wasn’t for this comment I wouldn’t have even known
I was expecting a cake make entirely of cold water, I feel deceived.
How could that be possible?
Lmao you're joking ?
I was hoping for a cake made of water that people who are depressed make/eat... Totally not what I was expecting
Me too. Idk why but I expected cold water/ice covered in icing
@@savannahcarter1749 Agreed. The title is very misleading.
Emmy, tip for still getting eggs from the chickens in winter: give them more greens, like salad. Ours keep laying through winter because dad feeds them extra salad and additional peanuts and bird winter food c:
Just a passer by but thank you for this tip. Since winter started my chickens have only been laying 2 to 3 eggs a day which normally it's 15 eggs a day. My dad and I couldn't find out what was going on. This will be very helpful
Thanks again!
Just a passer by, i have no chickens but still found this tip super helpful even if I don't use it one day lol.
That's a great tip!! I own no Chickens either but if I do someday then I'll remember this :)
@@acornfairyv3441 I thought you meant 15 eggs each 😂😭 I was like woah haha even the 2 - 3 would be crazy!
We just use lights 🙂 fool them into thinking days are longer and keep them warm and you’ll get eggs year round! We did, anyhow.
Emmy is the Bob Ross of cooking that’s just a fact
New subbie as of today.luv her already😍🤗
And then there's the Gordon Ramsey starting...Gordon Ramsey
Thought that was julia childs lol
Hahahaha so true!!
no
Your auto-captions keep saying “eat the ducky moss” when you say ‘itadakimasu’ and I honestly kind of want an “eat the ducky moss” shirt
She sells them
All I heard was "downvote me please".
Eat a duck I must
I have been wondering what she is actually saying!! What does it mean?
@@kinas3973 in a meal setting, it's basically "bon appétit" in Japanese!
I think Emmy should make merch that says “Hello beautiful lovelies”
If she did I'd buy it all
Yes,
I'd buy that!
Yeah
😁
Me: mom can we get some cake?
Mom: we have cake at home.
The cake at home:
With the Great Depression, you would have this conversation all the time. :(
I dunno why this is sad...?
The simple cake is delicious!
C o l d w a t e r
This cake is great when you can't afford a complex cake or you don't have the ingredients to make one.....it tastes really good!
She kinda talks alot. Only if she would talk less nonsense
Everything changed when the fire cake attacked
this actually made me laugh tf
🤣
Big AL
This comment goes with Emmy's shirt kinda..lol
So raw guys, FAWK
"It just disappeared in its butt."
That's not something you hear every day.
i certainly hope not..lol..
i mean, *you* might not...
I almost spewed my cereal.
Don't judge my life
Um. 😂
emmy out of context: "it just disappeared in its butt."
SUNNY VLOGS 😂 With a completely straight face and monotone..... HOW?!
Emmy is one of the few people, that I’m sure of, that will go to heaven
Gwen Meadows anyone can go to heaven if they believe in Jesus ! John 3:16 🙂💕
i believe in God but i committed too many sins now lol
Gwen Meadows your comment spoke to me spiritually
Not sure why you think that.
A. Smith
She’s basically giving constant useful information, and doing so a lot more frequently than most other people would.
"The cake flavor is butter"
*Ah yes....the best kind of flavor*
T. Dee waffle cake o.O
3xpandD0ng do you like fat thikk grandfather? So do l
Mmmm butter
Mmmmm bacon
Mmmmm foood
@@user-fd3ip5ff6z I've been exposed
@T. Dee why not coat bacon in butter freeze it and then deep fry it
5:21
“This feels wrong.”
*It looks wrong, Emmy.* 😂
🤣
*_-80S PORN MUSIC CONTINUES-_*
I personally don’t use my hands to separate eggs, I use the two halves of the shells.
Same. My grandmother taught me to do this when I was little and I've always done it that way.
Bad idea. Its like doing it with sharp little teeth
Kim Jong-il I’ve never broken a yolk.. it’s fine.
Me too. Especially if you do it back and forth.
Dominic Afriyie yeah that’s what I do
The frosting looked like homemade marshmallow fluff to me
that was my thought too
It basically is. It is my mom's favorite frosting. The only difference is that the frosting uses eggs instead of gelatin.
That’s pretty much what it is. I made it once. Not a fan.
T. Dee Not really. Like the response above said, it really is like marshmallow fluff. The one time I made it, I took a bite and thought “why did I bother? I could’ve opened a jar of Fluff, and had the same result.”
That’s what it is, actually.
“Does it work? No. Is it cute? Yes!” Always a silver lining on Emmy’s channel. Love that. 😂
My favourite moment in her one chip challange video, was when she was tearing up and dying from the chilli, but perks right up about how her Kat Von D eyeliner is holding up. And bless her soul soldiers on and gives her Kat Von D eyeliner a great little review.
"Desperation Pie"..Hmmm Sounds like the pie my ex ate when he cheated on me.
ícҽís թհօҽղíx ewww! 🤣👏🏻👏🏻 U made me laugh 😹😹😹
He doesn't sound to desperate to me
Oop-
LOL.
You sound like the desperate one...
“It just disappeared in its butt!” - Emmy 2020
Emmy’s face a 9:31 spoke to me.
Emmy: “I’m sure they didn’t have these in the pioneer days but...” 🤷🏻♀️
Me: “Whatever. This pioneer does.”
Same😭😭😂😂😂 I played it back like 5 times
Lolol Right!!
I love seven minutes frosting. It is divine like eating melted marshmallows.
Yes. It is a kind of meringue so melting the sugar to make a syrup first would have been a good idea.
I was wondering if it had that marshmallow flavor. I LOVE Dominican cake it has that frosting. I’ve heard it can be hard to make as sometimes the egg whites some set
Yes. So good
Usually I get annoyed when people just talk and talk, but with her I don’t feel that way her voice is so soothing and so are her cooking videos. She’s so calm
“Well beaten”
emmy: they didn’t have precise language back in the pioneer days
Praise the Sun \_/
Hahaha xD
Praise the Sun 🌞
Emmy here’s a video idea: make tres leches cake 😌
I love tres leches cake! She should!!!
Ooooh and flan!!!!! Tres leches and flan pls Emmy!!!
3 milks cake?
Looks like you just cut out two perfectly rounded foam mattress pads and stuck that together with some Cool Whip. 🤦🏽♀️😭💀
I grew up with Seven-Minute Frosting being our standard one for cakes-never heard of butter cream until TV cooking shows.
Only kind if frosting my mom ever made.
Me too, but I don't ever remember sugar granules in my mom's 7 minute frosting. I love 7 minute frosting with my mom's chocolate cake with raspberry filling.
Joy Mattice, I don’t remember any graininess, either. A yummy memory I have of it was the drying-out, kind-of-crackling bits as the left-over cake aged.
Yeessssss! 7 minute frosting only gets better with time
Curious, how old is everyone who grew up with this? I'm in my late 40s and have never had 7 minute frosting. Only buttercream. I'm also Canadian so maybe that has something to do with it?
Useless fact lol "Evergreen" was my parents wedding song back in 1977!
Awh, that was a sweet fact. Thanks for sharing.
Here's another one... Sinead O'Connor filled in for a friend at a wedding. Sang that song. Got a record deal at 17
My mum's favourite song! 😊❤️
Oof
Useless fack: Roburts will be doing ur yob in the next 10 yrs
I actually thought that the frosting is made of frozen water ._.
The frosting is almost like a Swiss meringue buttercream. The sugar should melt with the heat of the egg whites.
That's what I was thinking. Isn't this buttercream a French style buttercream or Italian?
My thought exactly!
Agreed. The sugar melts when the egg is at the right temperature. A hotter egg temp makes for a firmer meringue, also.
Omg I died when she said, “this feels wrong” while pulling the egg white out of the chickens butt! 😂
Me too!
Emmy is the best You Tuber imaginable, she is so detailed and teaches me something every time I watch her🤩
And she is so consistent with videos 💕
She’s so funny and keeps me interested 😊
Am I at the top yet?
@@michaelshort5314 just stop, you're not going to get pinned and you're not getting a heart either.
Her one question with new gadgets is always “how easy is it going to be to clean” 😂
Very important question indeed
Tbh that's one of my deciding factors on everything I buy. Hard to clean or can't clean it? Probably not worth my money.
Emmy is the perfect video to watch when you're sick.
Yes and I am sick as a dog right now too
Get well soon!
Nice job, Emmy. As an old buddy of mine would say, "you're a good egg".😀
Your frosting is actually a Swiss Meringue. You combine all its ingredients and stir in a double boiler until the sugar dissolved completely. Then remove from fire and start beating until it reaches stiff peak. It will be glossy and fluffier. You can already use it at this point but if you want to make it a little more fancier, you may add butter and it will become Swiss Meringue Buttercream. :)
Yep, 7 Minute Frosting is just another name for Swiss meringue. Emmy just didn't leave it on the double boiler long enough which caused the gritty texture. I'm kind of surpised she had never made this type of frosting before since it is such a basic frosting and as you mentioned, is the first part of making Swiss Meringue Buttercream.
We always called it “Double Boiler Frosting” and it is the best! Yes, the sugar should be completely dissolved.
is it like marshmallow?
Lol someone PLEASE answer Apple Pie's question
@@yummyapplestroodle similar, but not cooked long enough to fully get to that state, and, depending on the recipe, no gelatin either.
The end result is fluffier that buttercream, as well as sweeter, but not as rich. It also crusts a bit as it ages
Italian meringue is what came to mind!!! This is so cool!!! And I do think it’s supposed to be like marshmallow fluff
What's the difference between this and meringue?
That gadget is my new answer to the question "what up, chicken butt?"
Me: The yolk.
onewithbooks LOL
tabs that is some joke
onewithbooks You inspire me: when my grandson inevitably asks me “what up, chicken butt?” sometime in the next few years, I’ll answer “Am I a yolk to you?!”
So much win :D
J. Haven for another arrow in your quiver check out Greymount Paper Press. They have a plain white card that says "Guess what?" The inside of the card is portrait of the back of a chicken with an arrow and the words "Chicken butt"
So there’s more ingredients than just water☹️
When your professor asks why you didn’t do the home work 9:28
The call it boiled icing in america, its basically Swiss meringue
Emmy coming through when the depression hits hard .. thank you .
ok
I'm sorry you are having a rough time. 🙏💜
Oh Me too Issac! Keep on fighting the good fight, brother. Never give up. Never surrender.
Wet Munchies, first of all.. why? Second of all, why is someone thanking, Emmy, for making their day better, something you would want to disscurrage? Are there not enough suicides taking place, for you? Because as we all know, not talking about depression, makes it worse, until its to late. So, im genuinly currious; what you where thinking/ trying to achieve, with that response- because it certainly did not come across as supporting or consoling, nor did it seem cheerfull or uplifting- since one can not simply ridicule, depression away- i hope you know, it comes across as you wishing them dead?
Because not talking about it leads that way, and if ridicule is what faces you when you talk about it, what do you recon happens?
I really hope you didnt mean it, the way it comes across, or that you’re just young and dont know enough about depression (and in that case, im glad- that lack of knowledge means you’ve never had to know about it- and that means, you would not have been affected by its horrors🥰🙌🏻🥳), but by your «screen name», i would say you are old enough to know better, or maybe you where just high (maybe even as a result/ medicating against you own illnesses, mental or otherwise) when you wrote this. In anycase, just be kind to one another! It saves lives, you know🥺😥💙! (Sorry, but its my friends funeral today🥺😢😣, so im a bit sensitive about life at the moment- his death could not have been prevented by kind words or love given (because, he died from cancer), but so many can and thats why apathy hurts so bad. So please, just be kind to one another🥺🤲😔💙) Hope you’re having a good day, (Sir, Mam, Child)!✌️❤️
Isaac B same here!
Ps: the egg gadget thing, you can do the same with a water or soda/pop bottle... I always just use the shell 🤷♀️
When I was a teenager I found an amazingly lovely frosting called “Mountain Frosting” it had corn syrup (heated to candy temp) and then folded into some Stiff (peaking) egg whites.
This frosting reminds me of the nougat in a snickers bar or a pecan nougat roll they sell at Christmas in Maryland.
I absolutely love Emmy; shes fascinating and so cool and smart. I want her to read audiobooks... I just find her voice to be comforting and so easy to listen to. Please read fiction, nonfiction, whatever. 😅
Watching this brings back memories for me. My grandmother would make this cake while I watched (I've always been fascinated with cooking). I don't remember her dissolving the sugar in the water, first, but I do remember her putting the sugar in the bowl, then the water, then the remaining ingredients, so perhaps by adding the sugar and water first, the sugar would dissolve better. I do remember her sprinkling the cake with shredded coconut for a bit of "flair". Sometimes, she would toast the coconut before putting it on the cake.
My mom would occasionally do the coconut or toasted coconut too. Great frosting!
@Red Markers Very much so!
Wholesome
"It just disappeared in it's butt..."
Nah... Too easy...
Oh wow Emmy, you're taking me back. The frosting recipe you made was my grandmother's go to frosting. Thank you.
Am I wrong on this, or is that basically meringue with water added?
I make the same icing, its calle 7 minute frosting