Cake Rescue! From Failed it to Nailed it 🍰
HTML-код
- Опубликовано: 20 июн 2024
- Cake Rescue fixing viral cake fails taking them from Failed It to Nailed It 🐭
📖DAVES BOOK, USA 🇺🇸 amzn.to/3wrQwqv
📖DAVES BOOK, AUS 🇦🇺 shorturl.at/fN4ge (signed)
📖DAVES BOOK Worldwide 🌏 shorturl.at/ep1eF
🖋️PATREON signed book plates: / h2ct
SUBSCRIBE on youtube: bit.ly/H2CThat
My Cookbook: bit.ly/ARcookbook
Recipe: howtocookthat.net
Merch: ruclips.net/user/howtocookthat...
How To Cook That Channel: / howtocookthat
Hi I am Ann Reardon, How to Cook That is my youtube channel in this episode we will fix an epic failed Remy cake, failed bunny cake and failed pumpkin cake recipe. Why does pumpkin bread go gummy? Why does pumpkin cake go gummy? Learn how to make a 3D tall gravity defying cake and how to fix a cake fail.
Subscribe on email: bit.ly/H2CTemail
SUBSCRIBE on youtube: bit.ly/H2CThat
Recipe details: www.howtocookthat.net
RUclips Channel: / howtocookthat
Instagram: / howtocookthat
Facebook: / howtocookthat
Feel like binge watching? Here's some more of my videos:
DEBUNKING VIDEOS: • Blossom's Fake Video E...
200 YEAR OLD BAKING: • The 200 year OLD chees...
CHOCOLATE TUTORIALS: 🍫bit.ly/chocolate_chocolate_and...
DESSERT RECIPES: 🍨 bit.ly/how_to_cook_that_desser...
CAKE DECORATING LESSONS: 🍰 bit.ly/amazing_cake
MINIATURE BAKING: • Teeny Weeny Challenge ...
CLEVER OR NEVER: • CLEVER or NEVER? Kitch...
10 BEST recipes in 10 minutes: • Top Ten BEST recipes i...
HOW TO MAKE MACARONS & SNACKS: 🍩bit.ly/macarons_sweet_snacks
You can send letters & stuff to:
PO Box 202
Chirnside Park 3116
Australia
Business enquiries only: business@howtocookthat.net 
Развлечения
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!
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.
the bunny cake actually looks so good, I couldn't have imagined it was a rescue!!!
It turned out so cute! Adorable little face
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**
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.
😁
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!
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! 😊
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
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.
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."
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
Yeah, I hated it so much I wrote this comment and then stopped the video. Shame, stick to the subject
@@maxinecooper8312 Most of Ann's videos have a sponsor / advertisement. In this video, the advert is the for the book.
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!
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.
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
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 ❤.
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
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!
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
STOP. THAT BUNNY CAKE IS SO GENIUS. IM DOING THAT THE SECOND IN BACK IN MELBOURNE
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 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 has eaten so many "fails" that he deserves a free promo on Ann's channel. You make a great team.
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
"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.
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.
Dave is so sweet. Even when he doesn't like something, he says "that's nice".
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!
Dave’s face at the end - he really liked it! 😂🙌
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!
The bunny rescue was magic! Such small changes and cuts but massive difference. 🎉
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.
The rabbit cake turned out sooo cute 😍😍😍❤️. I love bunnies 😍.
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!
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 cake rescue series are the best ❤
That rabbit cake was so cute! I'd never think to add shredded coconut for the fur, brilliant!
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! 💗🥹
Experiments like the pumpkin bread remind me that Ann is a true FOOD SCIENTIST! Food science is fascinating!
I was on awe of the rabbit cake rescue.... Ann makes even the hardest things looks easy
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. : )
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 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!
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 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 ❤
You can also use a pumpkin bread / pumpkin cake recipe to start with.
Ann building Remy the cake while Dave read his book: just perfect.
I love how respectfull you are with the people that postet the fail ❤
Ann, you are a certifiable baking genius!
Thanks so much 😊
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 rescue was amazing and adorable! 🥰🥰🤩
Not gonna lie some of these cakes look like something from my lucid dreams 😂
Dream cakes are the best ❤
0:03 it's already a perfect nightmare fuel 😂
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
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.
that bunny cake is so precious !!
The bunny cake turned out amazing! So cute!
The failed Remy from Ratatouille was hysterical! I would bring the cake like that to a family/friend gathering because everyone would laugh.
(I wouldnt if ot were for a child, tho, the kid would probably cry. 😂)
So impressed that you put an entire 3-D cake video in the middle of a cake rescue video. Love your hard work and attention to detail as always ❤❤❤
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.
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
I would never judge people who try things on their own( and I don't think Ann does either). You are my heroes, and I try my best to do what you do.
I like the second cake as it was. Monster cake. But you save is great too.
Wow. Baking really is a science. I wish I had Ann's knowledge during my own baking fails, so I could know what I did wrong.
I love your explanations on how to fix problems. Thanks, Ann. I can't forget Dave either. The resident taste tester!
The science behind the third one is awesome! You should make a whole video of that!
I love that Ann's fixed cakes look like something we would do at home and not something that came out of a high end bakery. ON BRAND!
Love how supportive you are as a couple to each other ❤
All of these are so amazing and I’m glad to see Anne’s talent and food science expertise being shared with us. i hope the people whose cakes failed feel confident to try again.
I love how the first lady started to sing 'Rose's Turn' from "Gypsy". Always love a good Sondheim reference!
Every mom has a taste tester, Ann has Dave and he does a very good job. My kids love reading so I’m gonna see if I get them interested on this series.
I legitimately look forward to every video you put out. Even though I don't bake like this, I love watching your videos and learning from them because it's so fun and interesting. The things I've learned from you, both food-related and not, are incredible. I respect you and your knowledge so much, and I thank you for all the hard work and dedication you put into your videos. It's also very important to mention the charm of your videos, especially the delightful interactions between you and your family and everyone's personality. Watching your videos is such a delight. Seriously.
I love learning how science works in baking.
Baking is something I’ve loved doing since
I was 4, so that’s 14 years now!
But I learn something new with each video of yours 😊
I do love how supportive the Reardons are for each other’s accomplishments.
Cake rescues are my favourite videos 💕
i think cake rescue is one of my favorite series on this channel, i've rewatched all of the videos a dozen times already❤
I love how you and Dave support each other! ❤️
Always ❤
She so skilled, when she recreates the failed it still look good😂
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
Dave's audiobook over the cake decorating was top teir cozy.
Ann is the Bob Ross of baking
Wake up everyone, there's a new cake rescue video from Ann! Yay!🎉
First cake: very achievable cake fix!
Second cake: Ann has to flex on us sometimes to remind us how talented she is!
Third cake: food science lesson and creating a good pumpkin cake recipe!
So excited for a new Ann video! This was fascinating. I love these cake rescues. The first one was relatively simple but ingenious. The second was complex and involved a lot of skill and 3d modelling. The 3rd was so interesting because it showed *why* it went wrong and the special qualities of bananas as an emulsifier. I think the demo with the puréed banana vs pumpkin was pure brilliance. I guess that’s why banana makes such good milkshakes and smoothies. Thank you Ann!
this is i think my favorite genre of video you do, there's something very soothing about seeing you calmly explain and fix where some of these cakes go wrong. especially as someone who has a few cake fails of her own under her belt, it's like oddly specific baker superhero stuff for us pastry types. love ya ann!
just today i was rewatching ur old videos after a very long time before going to work, now i came back from work and thought about watching ur videos again and VOILA you had uploaded a new video! so happy! made my day!!! thanks ann❤️
My pastry professor used to say to us
"Cooking is an art, baking is a science". And the last cake fail definitely hits the science part.
I seem to remember something about why you shred the carrots for carrot cake (like you shredded the squash) being something to do with the flour/dry ingredients sticking to the carrots and that somehow preventing the bits from sinking, or in other words suspending them in the mix. And yet I still wouldn't have thought to use that technique with squash! Love when you break down food science!
Okay all these are amazing but THAT LAST ONE OMG thank you for not just fixing things but EXPLAINING why. Truly a scientist and an artist!
Great vid, so interesting how you explain exactly *why* things went wrong. And how to fix.
Also I really love how you say "make it a great week by being kind to others".
Thank you Ann!! Making this random person's bad week a bit easier to tolerate.
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.
I really like how you show that experimenting doesn't always have to turn out right; figuring out and having fun is part of the process, and a "fail" still means you're getting somewhere, just maybe need to attempt a different route or take a slight turn to get what you want. Both with the cake and the bread, trying something new is fun!
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?
So so so glad to see you working on cake Ann. You have no idea how much i love your cake tutorials that u have made in the past 12 years. I have watched each one of them atleast 10 to 12 times.
Thanks so much 😊
This is such a peaceful corner of the internet. I never regret putting on one of your videos to take a break from the nonsense and the chaos
I'm so happy to still be getting content from the best baker on RUclips! You rock 🎉🎉🎉
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.
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.