Yay! I am glad that Dave wrote another book! By the end of the first book, I was rather fond of the characters and I am glad to hear that I get to hang out with them in the next part of their life! I loved seeing that time in history from a point of view I never have before. (I am from the US and the granddaughter of two veterans of WWII, a soldier and a nurse.)
I might try the bunny cake for easter. I really like the design, but would use grated chocolate instead of coconut. And I love it when Dave gets to eat something nice. He seems so suspicious at first, like he already is traumatised from all the taste tests. But it was great to see the corrected cake. And usually I just look up a recipe for pumpkin cake
I remember having to raise my little brother a decade younger then me due to the negligence of my parents. Your videos always helped him sleep, the minecraft and soda cake videos were especially his favourite.
Poor, sweet, young people, "... invented something new!" Old boomer here, my mother had been making zucchini bread back in the 70s and although zucchini, being a summer squash, has more water than a butternut squash my mom understood this and made sure to follow her aunts recipe which called for grated squash and using a bit more egg than similar "quick" breads. You kind of use this rule of thumb for vegetable based cakes like carrot cake etc .
This video feels like OG Ann's Videos, cake rescue, a huge cake with templates, and a scientific explanation. Im grateful for this and I hope we get that more and more. Thank you ❤
I like how you closed out on a still of Dave enjoying the squash bread. "See, viewers? I feed Dave things he likes, too!" after years of watching him taste test your experiments. 🤣
For the second cake she really said “I may not be able to fix that, but I can tell you how to do it better next time and why it might’ve gone wrong.” And I love that
lol, ya I think the only save for that mouse character cake fail would have been "ditch the fondant, crumble with icing and roll into balls for cake pops" .
@@anoldladi For Nightmare Remi that guy had already Nailed It by not doing it on the day, he was doing a trial run so the "rescue" is just tips on how to improve in the future. Top tier work.
Her pumpkin bread fix reminded me of zucchini bread. That’s also how you make zucchini bread: you don’t purée the zucchini, you grate it while it’s raw and mix it into the batter. The zucchini is also probably full of water so I think it’s the same principle. Zucchini bread is surprisingly tasty!
The last part at 8:49 on substituting ingredients--diving into the macros, water content, chemical properties--was SO useful!!! I learned a lot watching that, thank you for sharing!!
As an American I was confused by the change from butternut squash to 'pumpkin' so I Googled it and apparently the term 'pumpkin' is broader in Australia, including a variety of squashes, whereas in the US it pretty much exclusively means the classic Halloween jack-o-lantern kind.
"most canned pumpkin in the U.S. is made from a type of pumpkin that doesn't look all that typical. Dickinson pumpkins, also known as Dickinson squash, are the pumpkins used to make the majority of canned pumpkin we eat today. But Dickinson pumpkins are tan pumpkins with uniform, smooth skin that are much larger than the average field pumpkin. They're also sometimes called squash, not pumpkins." In 1957, the U.S. Food and Drug Administration (FDA) set out a definition for canned pumpkin and canned squash that, unlike the poodle skirt, has stood the test of time: "Canned pumpkin and canned squash is the canned product prepared from clean, sound, properly matured, golden fleshed, firm shelled, sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming and reducing to a pulp."
I was confused too, I was like, Butternut Squash and Pumpkin are totally different, what is she doing just casually making Pumpkin Bread when the OP said he had leftover Butternut Squash! Butternut Squash Bread would be very different than Pumpkin Bread in the US. And the OP even thought he was doing something “revolutionary”, not just making Pumpkin Bread.
@@MegCazalet I don't think OP is American. Also, it isn't a weird Aussie thing to consider any orange-fleshed winter squash a "pumpkin." Based on my experience in Hispanic, Asian, and Indian grocery stores and restaurants, anything from butternut to kabocha is interchangeably "pumpkin" or "squash."
A while ago my neighbor asked me for ideas on how to make her daughter the "horse cake" she requested for her birthday. I asked myself "What would Ann tell her?" and recommended she just do a green coconut meadow and put some toy horses on top. Really appreciate you teaching us to break it down and not overcomplicate it or get too hung up on the details Ann
My parents did something similar for my 10th birthday. They wanted to make it special, and I wanted a Veggietales theme. So instead of paying money we didn't have on a custom cake, they bought a chocolate cake from Safeway with custom frosting color and jelly beans. Then they put a David & Goliath play set on top and scattered jelly bean "rocks" around. Even 20 years later, I still remember that cake. Simple, yet meaningful. 😊
I cannot believe someone cut their domed cake in half, put the domed haves against each other and was like: why is there a gap?! That MUST be a joke?!?!
Maybe the recipe had you do that but had some trick to it? I was thinking ‘maybe it’s supposed to look like two????’ Would love to see what it’s meant to turn out like
It was definitely an odd mix! That said, I found myself just listening to Dave’s narration. It’s difficult to narrate your own audiobook, and for many, I wouldn’t recommend it. Dave sounds like he’s quite good at it, though!
My favorite part about these rescue videos is that Ann never mocks the "fails". She doesn't chastise people or try to make anyone feel foolish about things not going to plan. In every one I've seen she comes off as helpful and complimentary.
Unrelated to the video... But. I started watching Ann when I was sitting in a woman's refuge with my 3 kids. Ann's gentleness and kind nature really calmed me on the worse days.
My uncle died last week and we’ve been sorting out his photos. We’ve found a few of birthday cakes of mine over the years as a child and the rabbit one (the rescue one I’m happy to say, my mum and grandma are/ were great cake makers and decorators) is very similar to my 2nd birthday cake, complete with green coconut grass.
The pumpkin for banana bread segment was so good and interesting!! I love how clearly you were able to explain the differences bet. the two ingredients and exactly what to do to compensate. I always see these types of experiments in the sort of scientific method style with only one variant being changed (butter, eggs, flour etc), but here Ann changed so many, but she knew exactly which ones and how. Mind blown!!
Everytime I swap out ingredients my inner scientist worries about the differences in the chemistry-but other than long, protracted Google searches, I really had no way of knowing what each ingredient-really_ contained. So glad you made this video! I’m hoping my accidentally dense and stodgy days are over!! ❤
The pumpkin cake experiment was so thorough, I never knew that about Bananas! Its so interesting that the tiniest things can affect your bake so greatly.
I love that for this video Ann gave us three of the OG HTCT video types rolled into one: a straightforward Cake Rescue, the 3D cake, and the experimentation recipe a la the sugar bowls. Makes you nostalgic for old times
I love these rescues. I think most of these fails come from a lack of knowledge and impatience. People seem to want an amazing cake quickly instead of realizing it takes planning and taking time. Congrats to Dave on the new book!
Dave plays a very dangerous game, when he reviews food, is it Anne's is it a hack, is someone else's. 😂 No one wants to criticise your wife's work hahahaha.
Ann's solution of shredding the squash showed me why my mother's recipe for "any fruit or veg" bread worked. We got it from a bread bag, it was tacked up inside the cupboard for years when I was a kid, and I still have it in a cellophane envelope. It was a simple quick bread recipe that called for a certain volume of shredded apples, carrots, zucchini, etc. and suggested variations on the spices to complement the fruit/veg chosen.
I was looking for the zucchini bread comment…this is even better! The moment Ann mentioned the shredding I thought of my family’s zucchini bread recipe. I figured I wasn’t the only one.
I always use the recipe from *Beard On Bread* (R.I.P. James Beard) and it works out very well. Maybe having a convection oven helps, too. (But I'm not a scientist, so...)
I don't think I've ever had a banana bread I've been described as gummy. That said I've probably had it more at coffee shops and less random people's home made ones (though sometimes they are made fresh there) so maybe I'm missing something important.
If you want to get more bread-like consistency from your banana bread, use a blender instead of mashing it. I would say banana bread should be dense and not gummy
As someone who can't just listen to an audiobook without doing something else (like doing the dishes), I was pleasantly surprised to enjoy listening to Dave's book while watching Ann decorating the cake.
Maybe they should do a series together, where Dave writes and narrates children's books and Ann films herself making cakes of the characters or settings from the stories?
The first two videos were entertaining, but the last one with the butternut squash cake was a game-changer! Please, we need more of these videos on how to effectively swap one ingredient for another. Greetings from Argentina!
Or just Google a recipe for what you want to make. Even if you want to use Grandma's recipe and swap out ingredients, reading some existing successful recipes can tell you how to deal with the new ingredient.
I've always had trouble with gummy/dense pumpkin bread trying to follow recipes I found via google. I just could not figure out what the problem was (despite trying different amounts of sugar/fluid/baking time/temp etc.) I will definitely try the grated raw pumpkin instead of pureé next time I bake some! Although now I feel kind of silly for not thinking of that before, since that's how carrot cake is made...
Omgsh guys I’m literally up at 3:30 in the morning where I live ‘cause I’m sick with a bug and looking for something soothing to watch. This video is a lifesaver! ❤😭
I genuinely love how supportive you guys are not only of our community but each other. This is one of the few places in YT left that isn't just screaming and posturing. You want us to learn, create, and be safe--and that includes each other. At the risk of sounding overly parasocial, this is one of the only places many of us can go at 1AM to feel better. Thank you for that ❤
Seeing Ann fix that squash/pumpkin bread at the end just makes me interested in a video from her about converting recipes and her process on formulating new ones. Every recipe in her book is excellent and it would be awesome to have an insight into the work and experimentation that goes into making them
At first I was like, there is no way you're gonna make that bunny cake any better. And I was right, It looked barely any better...until you used the coonut and candies ! Amazing. Such simple tricks get me every time. : )
My family made that 1st bunny cake every Easter. I can't imagine anyone telling someone to put the rounded sides together rather than the flat sides. WOW.
I love the science we got in this episode!!!!! I never would've thought about how emulsifying might effect the recipe, that's so cool, it opens my eyes!
She didn't level out the cake, probably didn't let the cake cool, didn't let the frosting cool. On another note, I'm gonna have to buy Dave's book! Such a big fan!
This is definitely one of the best channels on RUclips! Ann never fails to entertain as well as educate and Dave did a splendid job narrating his book! Not everyone has that talent. Bravo, Reardons!
I keep seeing AI generated recipes all over Facebook. It's so obvious the accompanying images look clearly fake. I block the pages but new ones pop up every day. Could you make a video on this ?
I still maintain that Ann would make a fantastic teacher and I wish that my teachers had been half as inspiring. Strangely enough I was top of my class when it came to cooking but once I get home it all falls apart 😢 Are we able to order Deadline from New Zealand?
Me: watching the cake rescue videos multiple times over trying to memorize them just in case even thought I don't even have an oven to use to bake a cake. And to admire some of the enginuity left in youtube
When there's broken cake in the neighborhood Who you gonna call? Anne Reardon! When the cake is weird, and it don't look good. Who you gonna call? Anne Reardon!
Do you have a video explaining how to make macarons and what surfaces are the best for cooking on? I could swear there was a video of you experimenting with different baking sheets to show the pros and cons of the entire process.
When it comes to pumpkin or butternut squash, another thing you can do to reduce the water content is to bake it for additional time. Not only does this evaporate off more of the water and give you a thicker puree, it also caramelizes the sugars, making it sweeter. I grow Tahitian butternut in my garden, and roasting it yields the best flavor. You might not even have to add extra sugar to your recipes.
How many other Americans were yelling “But pumpkin bread is already a thing and there are a million recipes for it! Also, butternut squash isn’t the same as pumpkin (although I know they are frequently subbed for each other, and canned pumpkin may actually be butternut sometimes)! 😭” Otherwise, great video! 😂
@@oxoelfoxo It's mind-blowing what sometimes gets left out of a published recipe. I've done pan-fried daikon cakes and they are delicious. Like a less starchy and more flavorful hash brown patty. BUT the first time I made it, the recipe neglected to say that after you salt the grated veg. and drain it, you have to rinse it under the tap and then squeeze out the liquid again before proceeding (I use a ricer, which is great for that purpose.) If you don't, the finished dish will be UNBEARABLY salty. o_0
Is no one else blown away by how she just casually made a giant Ratatouille cake? Like, she had to spend hundreds of dollars on the ingredients and at least a week's worth of effort to pull that off. It's super impressive and she didn't even brag about it. But then to follow that up with tons of useful info on how to exchange ingredients by understanding what they do in a recipe? Wow! This is why Ann is the best!
maybe its easier for her cuz shes been doing this for years. she prolly has a bulk ingredient supplier and can do a large cake and template faster than the average person. its still super impressive though
A way to take advantage of the pumpkin high content can be to use it to make mochi. Add the steamed pumpkin to mochi flour with sugar and oil. Mix by hand or by kitchenaid dough hook, adding water where it looks dry. Then form into little balls. My dad likes them boiled in sweet dessert soups so for those form into the size of large bubble tea balls. Or flatten as outer peels for tangyuan. I like them steamed so I use them as peels for honey/nut/red bean filling or lumps then dip them in toppings. For steaming, put on parchment paper for 15min on medium high steam or until it puffs up. Then let sit for 10min for the skin to slightly harden.
The bread looked good as did the cake rescues. However, the squash used was not "pumpkin", but a "butternut squash", as it is called in the USA, a different species. In the USA, it is *_highly traditional_* to serve pumpkin pie at Thanksgiving (the end of November) and at Christmastime. I always used raw pumpkin instead of canned because it was very easy to make the puree, tastes better, I control the ingredients, and the seeds are left over to roast and munch on. However, I saw somewhere that using butternut squash instead of pumpkin was better, so I tried it. It IS so much better! It is just as easy to make the puree (boil, steam, or roast the cubes of peeled squash). It is not as watery as pumpkin is and not stringy like pumpkin. This makes for a smoother, more elegant custard. Just follow your favorite pumpkin pie recipe, but please - don't used canned squash!
We have a pumpkin loaf in the US. I’ve never made it, but I think it’s a lot less pumpkin. We also have zucchini bread which is really good! And is made more like how you made the final pumpkin cake with shredded zucchini. A little like a carrot cake.
Very interesting bit about the veg puree vs banana emulsifying. I also never thought about the on-line resource to make exact change in moisture. BTW, we here in USA call that veg a butternut squash. A pumpkin would be similar, bit rounder and more hollowed out, usually brighter orange for the Halloween/Thanksgiving season at the grocery or "pumpkin patch". We can get pumpkin puree here in cans, but you need to be sure you are getting the puree without the oue seasonings if that's what you want.
I was convinced that was supposed to be a Stitch cake! Great video, good luck and congratulations for Dave on his book. Watching you make the Remy cake with Dave's voice over was a pleasure
Anne, have you ever heard of a potato bursting into flames in a microwave? poked holes, placed on plate with water, all the "to dos", put on for 5, took out, not quite done yet (not huge) put back in for 3. Funny smell and see the potatoes with a 1 foot flame within the microwave. Mic dead, potato charcoal, plate dead, and we almost had a house fire if I didn't stay in same room (disabled so don't move around fast)
The pumpkin being such an issue really surprised me since i use it as a substitute for eggs in vegan baking all the time (1/4 cup pumpkin puree for 1 egg) and never had any dense or gummy results and i know a lot of recipes will tell you that you can substitute the pumpkin for banana if you don't have any 🤔🤔🤔
Used to work at a restaurant, and the pastry chef told me, that pumpkins and carrots need to be grated raw, when used for pie, for this exact reason. Though carrots in general have a higher sugar content than pumpkins. But i'm happy seeing you work your magic in the kitchen, again🥰🥰
Wait, you can't frost a cake with the store bought frosting? I've done it all my life and never had any problem covering every side of the cake with just one tub of that. Are you distributing it evenly?
Should have used a zucchini bread recipe instead of banana for the squash. Would have been much closer. As for the remi cake I would have pivoted and changed the character to cookie monster or something. 😊
Yay! I am glad that Dave wrote another book! By the end of the first book, I was rather fond of the characters and I am glad to hear that I get to hang out with them in the next part of their life! I loved seeing that time in history from a point of view I never have before. (I am from the US and the granddaughter of two veterans of WWII, a soldier and a nurse.)
I know you'll love the new book!
the bunny cake actually looks so good, I couldn't have imagined it was a rescue!!!
It turned out so cute! Adorable little face
Thought the same! I may d it exactly like that from the start!
Ann building Remy the cake while Dave read his book: just perfect.
I might try the bunny cake for easter. I really like the design, but would use grated chocolate instead of coconut.
And I love it when Dave gets to eat something nice. He seems so suspicious at first, like he already is traumatised from all the taste tests. But it was great to see the corrected cake. And usually I just look up a recipe for pumpkin cake
This is my favorite series thank you for bringing it back I love it
Yes! Thank you. Finally a how to video. I really missed those. ❤
wow, amazing tips for substituting plant purees/ingredients
I remember having to raise my little brother a decade younger then me due to the negligence of my parents. Your videos always helped him sleep, the minecraft and soda cake videos were especially his favourite.
I love these videos, both entertaining and smart ♥
I love these cake rescue videos!!!! ❤❤❤
i love your youtube channel ann reardon 😊😊
have you rescued the DUCK-CAKE Bandit made for Bingo's birthday?
Anyone else think the 'Remmy' cake was a blue bokoblin from Breath of the Wild? Lol.
The. Bunny is cute
Poor, sweet, young people, "... invented something new!" Old boomer here, my mother had been making zucchini bread back in the 70s and although zucchini, being a summer squash, has more water than a butternut squash my mom understood this and made sure to follow her aunts recipe which called for grated squash and using a bit more egg than similar "quick" breads. You kind of use this rule of thumb for vegetable based cakes like carrot cake etc .
Congrats to Dave!
Wow that Ratatouille cake is really cute!
This video feels like OG Ann's Videos, cake rescue, a huge cake with templates, and a scientific explanation. Im grateful for this and I hope we get that more and more. Thank you ❤
Same! These are my favourite things from Ann
And even feeding Dave something questionable
Plus the casual use of a wood saw ❤
@@jacthing1at least he enjoyed it
@@kaoslobster3742 - That was a jigsaw, just so you know what to ask for at the hardware store.
I like how you closed out on a still of Dave enjoying the squash bread. "See, viewers? I feed Dave things he likes, too!" after years of watching him taste test your experiments. 🤣
Dave is such a good sport. Got to love the guy.
😁
I didn't realize how much I missed the cake rescue videos until I saw this one. That bunny cake at the beginning was so awesome
Thanks so much! 😊
For the second cake she really said “I may not be able to fix that, but I can tell you how to do it better next time and why it might’ve gone wrong.” And I love that
That's what happened for the third one too. It wasn't a cake rescue so much as a "This is what you should have done in the first place."
Some things just can't be fixed and you have to start over again. Which I know very well, being a chef and a gardener.
lol, ya I think the only save for that mouse character cake fail would have been "ditch the fondant, crumble with icing and roll into balls for cake pops" .
@@anoldladi or go haywire and turn into into a dinosaur or the cookie monster
@@anoldladi For Nightmare Remi that guy had already Nailed It by not doing it on the day, he was doing a trial run so the "rescue" is just tips on how to improve in the future. Top tier work.
Is there a cake emergency number I can call that will bring Ann to my house to help me with my cake failures.🤔
Try 555-CAKE-HELP 🤭
If only that were the case! I've made some cake messes for sure.
😂
“There’s only ONE way to deal with cake failures: throw the failed cake in the trash and buy a new cake at the bakery.”
**insert Ectomobile image with "CAKE-DOUGH 1" instead of "ECTO 1" as number plate**
Does anyone else get so excited when Ann uses science to to fix a recipe?! 😁😁 That pumpkin cake looked so yum at the end!
yessss
Baking is literally a chemical reaction that you can eat
i dooooo
Her pumpkin bread fix reminded me of zucchini bread. That’s also how you make zucchini bread: you don’t purée the zucchini, you grate it while it’s raw and mix it into the batter. The zucchini is also probably full of water so I think it’s the same principle. Zucchini bread is surprisingly tasty!
Yesssss!
The last part at 8:49 on substituting ingredients--diving into the macros, water content, chemical properties--was SO useful!!!
I learned a lot watching that, thank you for sharing!!
Seconded.
Yes fantastic
Yes, indeed! That was a rapid fire food science / technique lesson. Loved it!
As an American I was confused by the change from butternut squash to 'pumpkin' so I Googled it and apparently the term 'pumpkin' is broader in Australia, including a variety of squashes, whereas in the US it pretty much exclusively means the classic Halloween jack-o-lantern kind.
"most canned pumpkin in the U.S. is made from a type of pumpkin that doesn't look all that typical. Dickinson pumpkins, also known as Dickinson squash, are the pumpkins used to make the majority of canned pumpkin we eat today. But Dickinson pumpkins are tan pumpkins with uniform, smooth skin that are much larger than the average field pumpkin. They're also sometimes called squash, not pumpkins."
In 1957, the U.S. Food and Drug Administration (FDA) set out a definition for canned pumpkin and canned squash that, unlike the poodle skirt, has stood the test of time: "Canned pumpkin and canned squash is the canned product prepared from clean, sound, properly matured, golden fleshed, firm shelled, sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming and reducing to a pulp."
I was also confused, and I'm from the UK! I'd assumed Australian English was closer to UK English compared to US English
@@LouieLouie505 Interesting.
I was confused too, I was like, Butternut Squash and Pumpkin are totally different, what is she doing just casually making Pumpkin Bread when the OP said he had leftover Butternut Squash! Butternut Squash Bread would be very different than Pumpkin Bread in the US. And the OP even thought he was doing something “revolutionary”, not just making Pumpkin Bread.
@@MegCazalet I don't think OP is American.
Also, it isn't a weird Aussie thing to consider any orange-fleshed winter squash a "pumpkin." Based on my experience in Hispanic, Asian, and Indian grocery stores and restaurants, anything from butternut to kabocha is interchangeably "pumpkin" or "squash."
A while ago my neighbor asked me for ideas on how to make her daughter the "horse cake" she requested for her birthday. I asked myself "What would Ann tell her?" and recommended she just do a green coconut meadow and put some toy horses on top.
Really appreciate you teaching us to break it down and not overcomplicate it or get too hung up on the details Ann
This!
That sounds like a good, simple solution to me. What did the child think of it? Was it fun or a disappointment?
Honestly a good idea, it might even double as a gift, just buy a brand new toy horse to put on top of the cake.
My parents did something similar for my 10th birthday. They wanted to make it special, and I wanted a Veggietales theme. So instead of paying money we didn't have on a custom cake, they bought a chocolate cake from Safeway with custom frosting color and jelly beans. Then they put a David & Goliath play set on top and scattered jelly bean "rocks" around.
Even 20 years later, I still remember that cake. Simple, yet meaningful. 😊
Hey, a cake shaped like a horse gets eaten. A cake with toys on top is free toys
I cannot believe someone cut their domed cake in half, put the domed haves against each other and was like: why is there a gap?!
That MUST be a joke?!?!
it didn't feel like a joke, but i wish it had been 😩 i thought the same thing. like she obviously didn't follow instructions like she said...
No critical thinking skills were in evidence.
Fr I don't wanna sound mean but come on, what a dumb mistake
I agree it’s hard for me to believe someone could be so moronic
Maybe the recipe had you do that but had some trick to it? I was thinking ‘maybe it’s supposed to look like two????’ Would love to see what it’s meant to turn out like
Dave's narration of his war story over top of Disney-cake-making footage is one of the more surreal things I've seen in a while
@@maxinecooper8312 Most of Ann's videos have a sponsor / advertisement. In this video, the advert is the for the book.
It was definitely an odd mix! That said, I found myself just listening to Dave’s narration. It’s difficult to narrate your own audiobook, and for many, I wouldn’t recommend it. Dave sounds like he’s quite good at it, though!
I loved it!! I would pay to watch videos of Ann making cakes while Dave reads an audiobook. Genius!
I'm amazed that you were able to turn that mess into a realistic-looking bunny with just a few simple cuts.
Yeah, the techniques were very simple--pretty much anyone could do them.
My favorite part about these rescue videos is that Ann never mocks the "fails". She doesn't chastise people or try to make anyone feel foolish about things not going to plan. In every one I've seen she comes off as helpful and complimentary.
Unrelated to the video... But. I started watching Ann when I was sitting in a woman's refuge with my 3 kids. Ann's gentleness and kind nature really calmed me on the worse days.
That's lovely. I hope you are in a better place these days
My uncle died last week and we’ve been sorting out his photos. We’ve found a few of birthday cakes of mine over the years as a child and the rabbit one (the rescue one I’m happy to say, my mum and grandma are/ were great cake makers and decorators) is very similar to my 2nd birthday cake, complete with green coconut grass.
I’m sorry for your loss x 💝🕊️💝
i’m so sorry for your loss ❤.
The pumpkin for banana bread segment was so good and interesting!! I love how clearly you were able to explain the differences bet. the two ingredients and exactly what to do to compensate. I always see these types of experiments in the sort of scientific method style with only one variant being changed (butter, eggs, flour etc), but here Ann changed so many, but she knew exactly which ones and how. Mind blown!!
Just that Ann needs to remember to acknowledge the creator or seek their permission
The owner of the pumpkin fail is 15 year old BuddingChefEric who appreciates Ann's feedback but waits to be acknowledged in this video at least!
Everytime I swap out ingredients my inner scientist worries about the differences in the chemistry-but other than long, protracted Google searches, I really had no way of knowing what each ingredient-really_ contained. So glad you made this video! I’m hoping my accidentally dense and stodgy days are over!! ❤
I'd definitely call that bunny resCUTEd, it looks so good for such a simple bunny! I always love your cake rescue videos, they're probably my favs
The pumpkin cake experiment was so thorough, I never knew that about Bananas! Its so interesting that the tiniest things can affect your bake so greatly.
Same!
I love that for this video Ann gave us three of the OG HTCT video types rolled into one: a straightforward Cake Rescue, the 3D cake, and the experimentation recipe a la the sugar bowls. Makes you nostalgic for old times
I love these rescues. I think most of these fails come from a lack of knowledge and impatience. People seem to want an amazing cake quickly instead of realizing it takes planning and taking time.
Congrats to Dave on the new book!
Dave plays a very dangerous game, when he reviews food, is it Anne's is it a hack, is someone else's. 😂 No one wants to criticise your wife's work hahahaha.
I also noticed that he avoided saying anything negative until pressed, haha
😂😂
I think he's a Glass Half Full kinda guy 😂 @@heatherduke7703
STOP. THAT BUNNY CAKE IS SO GENIUS. IM DOING THAT THE SECOND IN BACK IN MELBOURNE
The rabbit cake turned out sooo cute 😍😍😍❤️. I love bunnies 😍.
Okay so true about trying something new when there isn’t a time pressure! It can be really fun and then you get to eat it yum
Ann's solution of shredding the squash showed me why my mother's recipe for "any fruit or veg" bread worked. We got it from a bread bag, it was tacked up inside the cupboard for years when I was a kid, and I still have it in a cellophane envelope.
It was a simple quick bread recipe that called for a certain volume of shredded apples, carrots, zucchini, etc. and suggested variations on the spices to complement the fruit/veg chosen.
I was looking for the zucchini bread comment…this is even better! The moment Ann mentioned the shredding I thought of my family’s zucchini bread recipe. I figured I wasn’t the only one.
"Gummy at the bottom" is pretty standard for most banana breads I've been handed as well.
I always use the recipe from *Beard On Bread* (R.I.P. James Beard) and it works out very well. Maybe having a convection oven helps, too. (But I'm not a scientist, so...)
I feel called out 😅
I don't think I've ever had a banana bread I've been described as gummy. That said I've probably had it more at coffee shops and less random people's home made ones (though sometimes they are made fresh there) so maybe I'm missing something important.
If you want to get more bread-like consistency from your banana bread, use a blender instead of mashing it. I would say banana bread should be dense and not gummy
As someone who can't just listen to an audiobook without doing something else (like doing the dishes), I was pleasantly surprised to enjoy listening to Dave's book while watching Ann decorating the cake.
Maybe they should do a series together, where Dave writes and narrates children's books and Ann films herself making cakes of the characters or settings from the stories?
They do seem to make a great and loving team.
Ann's cake rescue series are the best ❤
That rabbit cake was so cute! I'd never think to add shredded coconut for the fur, brilliant!
The first two videos were entertaining, but the last one with the butternut squash cake was a game-changer! Please, we need more of these videos on how to effectively swap one ingredient for another. Greetings from Argentina!
I concur!
Or just Google a recipe for what you want to make. Even if you want to use Grandma's recipe and swap out ingredients, reading some existing successful recipes can tell you how to deal with the new ingredient.
I've always had trouble with gummy/dense pumpkin bread trying to follow recipes I found via google. I just could not figure out what the problem was (despite trying different amounts of sugar/fluid/baking time/temp etc.)
I will definitely try the grated raw pumpkin instead of pureé next time I bake some! Although now I feel kind of silly for not thinking of that before, since that's how carrot cake is made...
I really appreciate that you end your videos with “Make it a great week by being kind to others”. It’s such a sweet reminder!
Dave has eaten so many "fails" that he deserves a free promo on Ann's channel. You make a great team.
Omgsh guys I’m literally up at 3:30 in the morning where I live ‘cause I’m sick with a bug and looking for something soothing to watch.
This video is a lifesaver! ❤😭
Hope you feel better soon.
Get well soon
@nancyn6215 @@HowToCookThat
Thank you so much! 💗🥹
The bunny rescue was magic! Such small changes and cuts but massive difference. 🎉
Dave’s face at the end - he really liked it! 😂🙌
I genuinely love how supportive you guys are not only of our community but each other.
This is one of the few places in YT left that isn't just screaming and posturing. You want us to learn, create, and be safe--and that includes each other. At the risk of sounding overly parasocial, this is one of the only places many of us can go at 1AM to feel better. Thank you for that ❤
Omg, i totally agree ❤
Dave is so sweet. Even when he doesn't like something, he says "that's nice".
You can also use a pumpkin bread / pumpkin cake recipe to start with.
Seeing Ann fix that squash/pumpkin bread at the end just makes me interested in a video from her about converting recipes and her process on formulating new ones. Every recipe in her book is excellent and it would be awesome to have an insight into the work and experimentation that goes into making them
I love how respectfull you are with the people that postet the fail ❤
Who do you call when you need a cake rescue? Ann, of course.
Love ‘em videos ❤❤
Who you gonna call?
Ann Reardon
👻
At first I was like, there is no way you're gonna make that bunny cake any better. And I was right, It looked barely any better...until you used the coonut and candies !
Amazing. Such simple tricks get me every time. : )
Experiments like the pumpkin bread remind me that Ann is a true FOOD SCIENTIST! Food science is fascinating!
My family made that 1st bunny cake every Easter. I can't imagine anyone telling someone to put the rounded sides together rather than the flat sides. WOW.
Not gonna lie some of these cakes look like something from my lucid dreams 😂
Dream cakes are the best ❤
I love the science we got in this episode!!!!! I never would've thought about how emulsifying might effect the recipe, that's so cool, it opens my eyes!
She didn't level out the cake, probably didn't let the cake cool, didn't let the frosting cool.
On another note, I'm gonna have to buy Dave's book! Such a big fan!
0:03 it's already a perfect nightmare fuel 😂
The bunny cake rescue was amazing and adorable! 🥰🥰🤩
Ann, you are a certifiable baking genius!
Thanks so much 😊
I was on awe of the rabbit cake rescue.... Ann makes even the hardest things looks easy
This is definitely one of the best channels on RUclips! Ann never fails to entertain as well as educate and Dave did a splendid job narrating his book! Not everyone has that talent. Bravo, Reardons!
The bunny cake turned out amazing! So cute!
I keep seeing AI generated recipes all over Facebook. It's so obvious the accompanying images look clearly fake. I block the pages but new ones pop up every day. Could you make a video on this ?
I still maintain that Ann would make a fantastic teacher and I wish that my teachers had been half as inspiring.
Strangely enough I was top of my class when it came to cooking but once I get home it all falls apart 😢
Are we able to order Deadline from New Zealand?
Me: watching the cake rescue videos multiple times over trying to memorize them just in case even thought I don't even have an oven to use to bake a cake. And to admire some of the enginuity left in youtube
When there's broken cake in the neighborhood
Who you gonna call?
Anne Reardon!
When the cake is weird, and it don't look good.
Who you gonna call?
Anne Reardon!
Do you have a video explaining how to make macarons and what surfaces are the best for cooking on? I could swear there was a video of you experimenting with different baking sheets to show the pros and cons of the entire process.
that bunny cake is so precious !!
the bunny cake is so cute! using the rounded top as the outside really works for an adorable, fat little rabbit.
When it comes to pumpkin or butternut squash, another thing you can do to reduce the water content is to bake it for additional time. Not only does this evaporate off more of the water and give you a thicker puree, it also caramelizes the sugars, making it sweeter. I grow Tahitian butternut in my garden, and roasting it yields the best flavor. You might not even have to add extra sugar to your recipes.
How many other Americans were yelling “But pumpkin bread is already a thing and there are a million recipes for it!
Also, butternut squash isn’t the same as pumpkin (although I know they are frequently subbed for each other, and canned pumpkin may actually be butternut sometimes)! 😭”
Otherwise, great video! 😂
I wonder if Australians use the words interchangeably in a way we don't in the states. 🤷♀️
According to Wikipedia 'Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin'
@@whistover Ahhh, good call. Thanks for looking that up!
@@lisaroper421 Good point!
Regarding the bunny cake: you did a 10/10 but I think the first tip (join the flat side) was the main reason the cage failed
the OG poster said she followed the instructions to a tee so wondering if she misread them
@@oxoelfoxo It's mind-blowing what sometimes gets left out of a published recipe. I've done pan-fried daikon cakes and they are delicious. Like a less starchy and more flavorful hash brown patty. BUT the first time I made it, the recipe neglected to say that after you salt the grated veg. and drain it, you have to rinse it under the tap and then squeeze out the liquid again before proceeding (I use a ricer, which is great for that purpose.) If you don't, the finished dish will be UNBEARABLY salty. o_0
Love how supportive you are as a couple to each other ❤
Is no one else blown away by how she just casually made a giant Ratatouille cake? Like, she had to spend hundreds of dollars on the ingredients and at least a week's worth of effort to pull that off. It's super impressive and she didn't even brag about it.
But then to follow that up with tons of useful info on how to exchange ingredients by understanding what they do in a recipe? Wow! This is why Ann is the best!
maybe its easier for her cuz shes been doing this for years. she prolly has a bulk ingredient supplier and can do a large cake and template faster than the average person. its still super impressive though
A way to take advantage of the pumpkin high content can be to use it to make mochi. Add the steamed pumpkin to mochi flour with sugar and oil. Mix by hand or by kitchenaid dough hook, adding water where it looks dry. Then form into little balls. My dad likes them boiled in sweet dessert soups so for those form into the size of large bubble tea balls. Or flatten as outer peels for tangyuan. I like them steamed so I use them as peels for honey/nut/red bean filling or lumps then dip them in toppings. For steaming, put on parchment paper for 15min on medium high steam or until it puffs up. Then let sit for 10min for the skin to slightly harden.
The bread looked good as did the cake rescues. However, the squash used was not "pumpkin", but a "butternut squash", as it is called in the USA, a different species.
In the USA, it is *_highly traditional_* to serve pumpkin pie at Thanksgiving (the end of November) and at Christmastime. I always used raw pumpkin instead of canned because it was very easy to make the puree, tastes better, I control the ingredients, and the seeds are left over to roast and munch on.
However, I saw somewhere that using butternut squash instead of pumpkin was better, so I tried it. It IS so much better! It is just as easy to make the puree (boil, steam, or roast the cubes of peeled squash). It is not as watery as pumpkin is and not stringy like pumpkin. This makes for a smoother, more elegant custard. Just follow your favorite pumpkin pie recipe, but please - don't used canned squash!
Confused American here. Does the rest of the world not have pumpkin bread? Why make banana bread with pumpkin? Why not just make pumpkin bread?
We have a pumpkin loaf in the US. I’ve never made it, but I think it’s a lot less pumpkin. We also have zucchini bread which is really good! And is made more like how you made the final pumpkin cake with shredded zucchini. A little like a carrot cake.
Cake rescues are my favourite videos 💕
O.G cake baking and impressive edible sculptures AND Dave only gets good food?? We've entered the brightest timeline! This is such a fun video hehe :)
Very interesting bit about the veg puree vs banana emulsifying. I also never thought about the on-line resource to make exact change in moisture. BTW, we here in USA call that veg a butternut squash. A pumpkin would be similar, bit rounder and more hollowed out, usually brighter orange for the Halloween/Thanksgiving season at the grocery or "pumpkin patch". We can get pumpkin puree here in cans, but you need to be sure you are getting the puree without the oue seasonings if that's what you want.
I was convinced that was supposed to be a Stitch cake! Great video, good luck and congratulations for Dave on his book. Watching you make the Remy cake with Dave's voice over was a pleasure
Anne, have you ever heard of a potato bursting into flames in a microwave? poked holes, placed on plate with water, all the "to dos", put on for 5, took out, not quite done yet (not huge) put back in for 3. Funny smell and see the potatoes with a 1 foot flame within the microwave. Mic dead, potato charcoal, plate dead, and we almost had a house fire if I didn't stay in same room (disabled so don't move around fast)
I like the second cake as it was. Monster cake. But you save is great too.
The pumpkin being such an issue really surprised me since i use it as a substitute for eggs in vegan baking all the time (1/4 cup pumpkin puree for 1 egg) and never had any dense or gummy results and i know a lot of recipes will tell you that you can substitute the pumpkin for banana if you don't have any 🤔🤔🤔
So basically the modified pumpkin bread is a carrot cake.
Also, wouldn't the pumpkin emulsify if we added an emulsifier?
Used to work at a restaurant, and the pastry chef told me, that pumpkins and carrots need to be grated raw, when used for pie, for this exact reason. Though carrots in general have a higher sugar content than pumpkins. But i'm happy seeing you work your magic in the kitchen, again🥰🥰
Please please please share the pumpkin bread cake recipe from the video's end!
Edit: it's on your website. Thanks so very much!
Wait, you can't frost a cake with the store bought frosting? I've done it all my life and never had any problem covering every side of the cake with just one tub of that. Are you distributing it evenly?
Should have used a zucchini bread recipe instead of banana for the squash. Would have been much closer.
As for the remi cake I would have pivoted and changed the character to cookie monster or something. 😊
Okay Remy's character desing doesn't translate well to cake. Ann was doing a great job with the cake and I still found it very uncanny.
Pumpkin bread is a common recipe in the US, no need to convert a banana bread recipe. I also like to use a drier squash like Hubbard for squash bread.