If I could hug you right now, I would. I was so close to having a meltdown on the kitchen floor because an aunt wanted me to bake her 3 roll cakes before Christmas and I just tossed my fourth cake into the garbage because they went miserably wrong. I opened my laptop to take a break and voila! It's like you just picked me off the kitchen floor and dusted me off...lol.
I. Have. Been. THERE. Baking can make or break you. Not sure if this can help you but switching from measuring to weighing has changed my baking game. Hang in there!
@@PrettyBoyKii Thanks. This video finally helped. I’m actually from Colorado but I’m baking in Kansas so altitude was the issue for me. Since this version does not have a rising agent, it worked. I was also trying with a flourless recipe and it was turning out to be pasty.
@@PrettyBoyKii - I agree about the weighing… I haven’t tried it but the theory makes sense.. what about measuring the eggs by weight…. How to get that as close to possible especially when it’s entire egg vs whites or yolk??
Would it be possible to do an episode on different types of flour? Where you use each type, techniques appropriate for them, how they affect the final results? I love all these episodes!!❤️
Erin is a baking legend. My actual baking idol. Thank you for these MASTERCLASS level, in-depth breakdowns of the subject, and the heart you put into them!!
Roll cakes are such showstoppers and so rewarding - but so scary to set up for sure! Thank you for going through all the steps, this was super helpful!
Happy holidays, Erin! I would love to see an episode about all the French creams that you can make for filling and topping desserts. Like chantilly, patissiere, mousseline, diplomat...it would be great to see your tips and tricks for how to make them turn out right!
Oh man. Just when December seemed a bit much, there is another one of these brilliant tutorials. Such a great teacher, and the enthusiasm is infectious. I always feel so much more confident in the kitchen. Thank you to everyone involved in putting these together.
Erin's mastery of technique and knowledge is impressive enough, but when you add her teaching ability, it's extraordinary. I have bought both of her books, made her pumpkin sugar pie 3 times since November, and have been telling everyone I know who bakes and who doesn't about her. Please keep her videos coming!
I have learned more about the chemistry of baking and technical tips from Erin than from any TV cooking show or cookbook or RUclips video. She also is such a pleasure to watch. She is so down to earth and charming and spontaneous and funny!!!
Erin, I really enjoy your Bake it up a notch videos. They manage to be very informative and entertaining which is difficult to achieve! Thank you you for sharing your knowledge.
If you are not a teacher , you should be. I just found you a couple of days ago and I can't get enough !!! I love the clarity and thoroughness of your instructions, along with the humor and non intimidating air of the entire videos. I love to bake and this is the best I have ever seen. Thank you Erin Enjoying all I have watched !!!1
I love how you are a teacher first and a baker after that. So many people demonstrate their knowledge you impart it. I really enjoy watching you- thank you for doing what you do so well🤗🤗🤗🤗
I don't bake but I watched this episode until the end. I love how easy you are to understand and how thorough you are. I appreciate the disaster examples, the first time I've seen anyone offer that so thank you. Will keep watching your channel.
I have a really poor attention span to almost everything but I can watch Erin from start to finish non stop. She's such a great teacher and I actually applied some of her baking tips, which all turned out great. Thank you so much, Erin!
My first time ever coming across a Erin video, and as a fellow pastry chef, I judge others pretty harshly..... But I loved this video, and her. All her facts and tips were absolutely correct, and her personality is an absolute delight. Subscribed.
Love your tidiness in the kitchen! Very clean and organized and very professional! With hair up and apron, you mean business on what you do! Good baking!
Roulades are tha first thing I'd ever baked, I had jus started watching The Great British Baking Show, they did Roulades in tha first episode of tha first season. I don't know why but I was inspired.& had ta try it, it was so much fun.& came out so much better than I'd expected that I kept baking.& making deserts, then that brought me ta bread.& pastries. It's been 3-4 years since.& I don't plan on stopping🙆🏻♂️
I came across this channel a few days ago and I'm so glad I did.. Erin & Anna Olson is my favorite bakers and in my opinion the 2 best bakers. Both bakers explain in detail and make everything sound so easy..
What a delightful episode, roll cakes are a favourite in our house, in the uk, these type of roll cakes were often referred to as a “Swiss roll” not sure why. They often contain jam or jam and butter cream. Now with changing times they have also be renamed roulade. Lovely episode again, clear concise and informative. Wishing you a Very Merry Christmas and a Happy New Year from the UK.
I’m so glad I stumbled across Erin’s series a couple months ago. Her joy has lifted me back up during some trying times and has rekindled my love of baking. I’ve already learned so much from her and have refined a couple things that were never quite turning out exactly right. Thank you, Erin!!!!
Oh my gosh, thank you so much for this video. I have wanted to try the roulade/jelly roll/roll cake situation for awhile. I was intimidated, but this video helped me so much. When I got married someone gave me the stand mixer with the extra bowl. I have used the stand mixer a zillion times but this is the first time I utilized the second bowl. I have been married 18 years by the way!! I also am happy to report that I achieved peak peakage LOL
I am very interested in hand-pies! Empanadas, turnovers, Southern-style fried peach pie, savory one-person chicken pot pies, English pork pies. They are fabulous either sweet or savory for cold weather and portable feasts or even simple lunch box meals. So far, I have found no worthwhile instructions online. It's up to you, Erin, to lead the charge.
Me too, but they aren’t that tricky are they? The dough needs to be cold to roll out thin and fold, and it helps to work quickly on a few at a time, with the rest in the fridge. Use parchment paper to help you manipulate the thin dough. Don’t over fill, you can trim excess off after folding. Don’t let any filling get on the seal area or it will leak filling. Push down wit fork around edges to seal. Egg wash. Cut vent holes with sharp knife, cleaning in between as necessary. Bake around 400F.
I absolutely love your informative videos. You make baking so much fun. Thank you sooo much for all of the tips and I love your energetic teaching style. 😊
I found this channel because of Sohla, but I'm so glad I explored the other videos! Most of the big culinary RUclipsrs are men, so it's great to see more women!
The videos by Erin are informative, entertaining and enjoyable. I'll even watch videos I have no intention of making, mostly for the tips, for just in case. They also come in handy for things I intend to bake. Thank you Erin, and Food 52
Awesome episode. In 1984 I made my first Roulade, filled with lemon sorbet and served frozen. Have loved them ever since. Christmas isn’t Christmas without a Yule Log cake.
Thank you for your detailed instructions for the patterned Swiss roll , very helpful . I’m glad I’ve seen how to do the vertical cake I’ve always wondered how it was done ! I’ll have a go 😊
Love ALL of her episodes! I used your pie crust for Thanksgiving. First pie dough I have ever made and seriously people asked me what I did to make it so delish and flaky. I almost said old family recipe but ultimately shared your site!!
I think this is one of the most incredible desserts and thank you Erin for such fantastic instructions. The regional/transnational iterations are equally delicious to explore, but a solid foundation of understanding the chemistry of sponginess is absolumont
I made the Blueberry Cream Roulade today just exactly as the recipe is written using our homemade jam. What a revelation! the instructions were easy to follow (both the video, which I found very helpful, and the recipe at FOOD52. I've never made a roulade before but mine came out perfect and my husband said it was the best cake he has ever eaten (he had two pieces). The recipe is a winner and so is Erin. I'm looking forward to trying different flavors of jam. Thanks, Erin.
So glad I watched this video “first” before making my very first roll cake. Great video teaching proper baking techniques on how to make a rolled cake which gave me the confidence to bake my first one for Thanksgiving. Excellent instructions from a top pastry chef and easy to follow and learn making baking fun.
Folding in biscuit dough is the zen garden of baking. So peaceful. ♥️ My favourite is a lemon roulade, with a simple whipped cream lemon filling and powdered sugar on top.
I LOVED your presentation on Roulades or Yule Logs. I have never baked one before, but after watching you - your warm and encouraging way - I am excited to try one. Thank you! I can’t wait to watch your older shows. Thank you! Barb G
Great, as I had watched all your other videos. I would love to see you tempering chocolate and working with gelatine (or Agar Agar). Actually anything you haven't already covered. I enjoy watching and also enjoy the science elements too.
Greetings from Cyprus! Your tutorials are so educational and fun to watch. You bring so much cheer into your creations that it makes everything less intimidating despite all the hiccups that might occur... Thank you very much Erin!
I loooooove your energy, passion and how complete your episodes are!! Definitely you make all the process of making cake or pie or anything look sooooo much easier and confident. Love it 💕✨
My grandma used to make jelly rolls all the time with just jelly and powdered sugar on top it was simple but always a delicious summer treat. The light sponge with the fruit jelly is so nostalgic to me.
I love to listen to Erin. I want a Netflix show with her ❤️
or a podcast!!!
Yesssss that will be great
You know you're going to have a kickass Friday when Erin shows up on your feed.
If I could hug you right now, I would. I was so close to having a meltdown on the kitchen floor because an aunt wanted me to bake her 3 roll cakes before Christmas and I just tossed my fourth cake into the garbage because they went miserably wrong. I opened my laptop to take a break and voila! It's like you just picked me off the kitchen floor and dusted me off...lol.
You should send your aunt this link, along with a sifter and some cake flour!
I. Have. Been. THERE. Baking can make or break you. Not sure if this can help you but switching from measuring to weighing has changed my baking game. Hang in there!
@@PrettyBoyKii Thanks. This video finally helped. I’m actually from Colorado but I’m baking in Kansas so altitude was the issue for me. Since this version does not have a rising agent, it worked. I was also trying with a flourless recipe and it was turning out to be pasty.
@@PrettyBoyKii - I agree about the weighing… I haven’t tried it but the theory makes sense.. what about measuring the eggs by weight…. How to get that as close to possible especially when it’s entire egg vs whites or yolk??
As a teacher myself, I appreciate how succinct you are. Be well and thank you for the lesson. 🇨🇦
Erin makes me feel like I can bake/do anything. You just amaze with with your skills and knowledge (and science also gets me excited too).
40 plus minutes of Erin let's gooooooooooo
I've fallen in love with Erin after watching this video - she's so, so knowledgable, and so thorough. Very impressive!
Erin gives me strong Sookie energy and im here for it
she IS sookie
Yesss she is! Hello fellow GG fan!
✌️😭✌️
Hadn't thought of that, but yes! Love her
Lol, thought you meant Sookie Stackhouse and I was like, whaaat?
Every time i see erin i click. I feel like im going to a class session
Oh, how I love the episodes of 'Baking up an notch' Best teacher for Baking😊
Erin is such a joy to watch while teaching me something new each time. Hope to continue seeing her.
Would it be possible to do an episode on different types of flour? Where you use each type, techniques appropriate for them, how they affect the final results?
I love all these episodes!!❤️
I can't count the amount of times I have rewatched all of Erin's videos. She is a wonderful teacher.
Erin is a baking legend. My actual baking idol. Thank you for these MASTERCLASS level, in-depth breakdowns of the subject, and the heart you put into them!!
Roll cakes are such showstoppers and so rewarding - but so scary to set up for sure! Thank you for going through all the steps, this was super helpful!
OMG! You’re the Baking Queen!
I can never get enough of your wisdom, energy and talent!
I wish I could be your student one day! 😱😱😱
Another fantastic Erin McDowell video, you do such a great job explaining your process and logic in an approachable way. Please keep these coming!
Yes, and she is so peppy and encouraging.
Happy holidays, Erin! I would love to see an episode about all the French creams that you can make for filling and topping desserts. Like chantilly, patissiere, mousseline, diplomat...it would be great to see your tips and tricks for how to make them turn out right!
I totally agree! I would love to see an episode on this!! Some of those are very tricky and Erin has a way of explaining things so clearly.
Oh man. Just when December seemed a bit much, there is another one of these brilliant tutorials. Such a great teacher, and the enthusiasm is infectious. I always feel so much more confident in the kitchen. Thank you to everyone involved in putting these together.
Erin's mastery of technique and knowledge is impressive enough, but when you add her teaching ability, it's extraordinary. I have bought both of her books, made her pumpkin sugar pie 3 times since November, and have been telling everyone I know who bakes and who doesn't about her. Please keep her videos coming!
Nothing original to say, just that Erin is the best!!!!
I have learned more about the chemistry of baking and technical tips from Erin than from any TV cooking show or cookbook or RUclips video. She also is such a pleasure to watch. She is so down to earth and charming and spontaneous and funny!!!
Erin, I really enjoy your Bake it up a notch videos. They manage to be very informative and entertaining which is difficult to achieve! Thank you you for sharing your knowledge.
I just love to watch anything Erin!! So fun, informative and heartwarming.
How about an episode on muffins and cupcakes?
If you are not a teacher , you should be. I just found you a couple of days ago and I can't get enough !!! I love the clarity and thoroughness of your instructions, along with the humor and non intimidating air of the entire videos. I love to bake and this is the best I have ever seen. Thank you Erin Enjoying all I have watched !!!1
Erin ...you are the bright spot of every single day for me..thank you!
I can be in your class forever. What a precious knowledge
The first utube tutorial that explains why you do things, which so helps with the process. Learnt so much. Thank you.
I love Roulades! I’m so happy with their comeback. Bring it on.....girrrrl! Love your show.
I love how you are a teacher first and a baker after that. So many people demonstrate their knowledge you impart it. I really enjoy watching you- thank you for doing what you do so well🤗🤗🤗🤗
I love how you explain everything in detail and I love that your voice is easy on the ears and makes me want to keep listening.
I don't bake but I watched this episode until the end. I love how easy you are to understand and how thorough you are. I appreciate the disaster examples, the first time I've seen anyone offer that so thank you. Will keep watching your channel.
I have a really poor attention span to almost everything but I can watch Erin from start to finish non stop. She's such a great teacher and I actually applied some of her baking tips, which all turned out great. Thank you so much, Erin!
Thanks for watching, Pratiwi. We’d love to see what you made - if you post pics, use #bakeitupanotch so we can see. Happy baking!
My first time ever coming across a Erin video, and as a fellow pastry chef, I judge others pretty harshly..... But I loved this video, and her. All her facts and tips were absolutely correct, and her personality is an absolute delight. Subscribed.
Omg I LOVE Erin and her energy, I bet we would be buds! Lol
I am so excited for a holday episode!
These are my ABSOLUTE FAVORITE! 😍
Love your tidiness in the kitchen! Very clean and organized and very professional! With hair up and apron, you mean business on what you do! Good baking!
Clicked "liked" before even watching! I absolutely love watching Erin bake and teach us
These videos make my LIFE.
Roulades are tha first thing I'd ever baked, I had jus started watching The Great British Baking Show, they did Roulades in tha first episode of tha first season. I don't know why but I was inspired.& had ta try it, it was so much fun.& came out so much better than I'd expected that I kept baking.& making deserts, then that brought me ta bread.& pastries. It's been 3-4 years since.& I don't plan on stopping🙆🏻♂️
I came across this channel a few days ago and I'm so glad I did.. Erin & Anna Olson is my favorite bakers and in my opinion the 2 best bakers. Both bakers explain in detail and make everything sound so easy..
We love you Erin!!!
You are indeed the baking Queen. I can’t never get enough of God. God richly blessed , my Baking Queen 🌹🌹🌹
What a delightful episode, roll cakes are a favourite in our house, in the uk, these type of roll cakes were often referred to as a “Swiss roll” not sure why. They often contain jam or jam and butter cream. Now with changing times they have also be renamed roulade. Lovely episode again, clear concise and informative. Wishing you a Very Merry Christmas and a Happy New Year from the UK.
I’m so glad I stumbled across Erin’s series a couple months ago. Her joy has lifted me back up during some trying times and has rekindled my love of baking. I’ve already learned so much from her and have refined a couple things that were never quite turning out exactly right.
Thank you, Erin!!!!
We’re so glad you’re watching, MrSoulgina. If you post any pics, share them using the hashtag #bakeitupanotch so we can see!
I love how you explain everything and the science behind baking. You inspire me.
I am officially addicted to your show. It's amazing.
Oh my gosh, thank you so much for this video. I have wanted to try the roulade/jelly roll/roll cake situation for awhile. I was intimidated, but this video helped me so much. When I got married someone gave me the stand mixer with the extra bowl. I have used the stand mixer a zillion times but this is the first time I utilized the second bowl. I have been married 18 years by the way!! I also am happy to report that I achieved peak peakage LOL
I am very interested in hand-pies! Empanadas, turnovers, Southern-style fried peach pie, savory one-person chicken pot pies, English pork pies. They are fabulous either sweet or savory for cold weather and portable feasts or even simple lunch box meals. So far, I have found no worthwhile instructions online. It's up to you, Erin, to lead the charge.
Me too, but they aren’t that tricky are they? The dough needs to be cold to roll out thin and fold, and it helps to work quickly on a few at a time, with the rest in the fridge. Use parchment paper to help you manipulate the thin dough. Don’t over fill, you can trim excess off after folding. Don’t let any filling get on the seal area or it will leak filling. Push down wit fork around edges to seal. Egg wash. Cut vent holes with sharp knife, cleaning in between as necessary. Bake around 400F.
I just love Erin. She’s the whole package. She makes me want to bake!!
I absolutely love your informative videos. You make baking so much fun. Thank you sooo much for all of the tips and I love your energetic teaching style. 😊
I'm going to tape all your videos to make a baking school for my 2 daughters in future! You are the best!!!
Erin is such an amazing teacher, she is the Julia Child of baking!
My god...you’re wonderful. Clear, concise, organized, thorough. Love your videos!
I love Erin so, so much! ❤
Happy Holidays 😊 Peace and good fortune and good health to you all.
I also bake alot you make me want to do what you’re doing. You are so entertaining. I just love your show. Keep it up. I love it
We love you Erin!! Thanks for sharing your amazing knowledge! 😍😍😍🥰
love all of Erin's videos....yummy !! Tracey from Austin Texas
I found this channel because of Sohla, but I'm so glad I explored the other videos! Most of the big culinary RUclipsrs are men, so it's great to see more women!
THANK YOU for this episode today! I'm going to bake my very first Yule log tomorrow and you've helped me feel more confident going into the process.
The videos by Erin are informative, entertaining and enjoyable. I'll even watch videos I have no intention of making, mostly for the tips, for just in case. They also come in handy for things I intend to bake. Thank you Erin, and Food 52
We’re only 3 minutes in and this is already extremely informative. Thanks.
Thank you! Love it
Erin is such a great teacher and overall delight.
Wauw. 50 Shades of Roulade.. Amazing.. Thanks
Thank you Erin 🎄
Excellent demonstration. A pleasure to watch! Very professional! I love Dulce de Leche as a filling! A thick version
Awesome episode. In 1984 I made my first Roulade, filled with lemon sorbet and served frozen. Have loved them ever since. Christmas isn’t Christmas without a Yule Log cake.
Thank you for your detailed instructions for the patterned Swiss roll , very helpful . I’m glad I’ve seen how to do the vertical cake I’ve always wondered how it was done ! I’ll have a go 😊
I love how detail you are I learn more from you than anyone else. Thank you for imparting such great baking knowledge
Erin you keep our bellies oh so happy!! Thank you, you Goddess of kitchen chemistry!🥰🥰👏👏
Erin, You are a delight! I love all your videos and how much passion and love you have for baking. You always get me feeling in the mood to bake.
Love ALL of her episodes! I used your pie crust for Thanksgiving. First pie dough I have ever made and seriously people asked me what I did to make it so delish and flaky. I almost said old family recipe but ultimately shared your site!!
And she’s BACK!
I think this is one of the most incredible desserts and thank you Erin for such fantastic instructions. The regional/transnational iterations are equally delicious to explore, but a solid foundation of understanding the chemistry of sponginess is absolumont
This is such a terrific episode. Erin’s enthusiasm is so motivating and infectious and just makes me want to go bake!
good grief... i missed this one... wow!!! excited!
This was a fun episode, mainly because of your wonderful personality blended with exceptional baking skills. Thanks so much! ♥️🎄♥️
I could listen to Erin ALL DAY! She is so knowledgeable and such a great “teacher”. Merry Christmas everyone! 🎄. Hello from Windsor, Ontario 🇨🇦
I made the Blueberry Cream Roulade today just exactly as the recipe is written using our homemade jam. What a revelation! the instructions were easy to follow (both the video, which I found very helpful, and the recipe at FOOD52. I've never made a roulade before but mine came out perfect and my husband said it was the best cake he has ever eaten (he had two pieces). The recipe is a winner and so is Erin. I'm looking forward to trying different flavors of jam. Thanks, Erin.
So glad I watched this video “first” before making my very first roll cake. Great video teaching proper baking techniques on how to make a rolled cake which gave me the confidence to bake my first one for Thanksgiving. Excellent instructions from a top pastry chef and easy to follow and learn making baking fun.
Folding in biscuit dough is the zen garden of baking. So peaceful. ♥️
My favourite is a lemon roulade, with a simple whipped cream lemon filling and powdered sugar on top.
Just love watching Erin! Love her energy
I LOVED your presentation on Roulades or Yule Logs. I have never baked one before, but after watching you - your warm and encouraging way - I am excited to try one. Thank you! I can’t wait to watch your older shows. Thank you! Barb G
“This is why you have me.... otherwise you will be baking at the same notch - Every month”...... Erin’s teaching us to bake it up a notch!
You referenced folding the cheese! As if we didn't love you enough already LOL.
Great, as I had watched all your other videos. I would love to see you tempering chocolate and working with gelatine (or Agar Agar). Actually anything you haven't already covered. I enjoy watching and also enjoy the science elements too.
EJM the baking goddess, i worship you!!!!!! you are an inspiration
Greetings from Cyprus! Your tutorials are so educational and fun to watch. You bring so much cheer into your creations that it makes everything less intimidating despite all the hiccups that might occur... Thank you very much Erin!
I loooooove your energy, passion and how complete your episodes are!! Definitely you make all the process of making cake or pie or anything look sooooo much easier and confident. Love it 💕✨
Dear Erin,
Thank you. You inspire me to bake.
You are wonderful! 🌺🤗🌺
Thank you so much for this video ! Made my first swiss roll. Watching helped so much! Thank you for all the tips and tricks!
Fun times! Thank you!
food52 is really crushing it- sohla, rick, erin, etc. amazing content from chefs we love.
I love the videos with Erin! Please keep making more😍
So excited to see your new show!!! Missed you!! You make it so fun!!😁😁
The quality of these videos is awesome. I love the music too.
My grandma used to make jelly rolls all the time with just jelly and powdered sugar on top it was simple but always a delicious summer treat. The light sponge with the fruit jelly is so nostalgic to me.
My first Erin video and I’m here for it.