Most of it, YEEESSS! 😁 (So, for those who misunderstood my comment, I'm in anyway criticizing the Icing sugar, who did learn me so much and I'll be grateful for ever, much love Icing, I love the known Icing and by the way I love you Icing too 🤗)
Me: scrolling down to the comment section to see what people had to say about all the hacks The entire comment section: that explosion gave me a heart attack
Exactly. I've used mayo when I've not had eggs. You replace either the eggs or the oil with an equivalent amount of mayo. I looked it up online b/c I was too lazy to go to the store, and my cake was awesome!
Instead of dabbing a paper towel in to get rid of the water, instead she tries to get it out with a squeeze bottle, then puts the water on a paper towel. XD Close....
Anyone else remembers ann Reardon doing most of these and also giving the right ways Edit...The debunking squad sure is here 1k people legitimately think that Ann rocks great work REARDONS
That last hack with the releasing the cake from the tin, is based off of the whole “metal expands when heated” trick, which doesn’t really help with a cake because ya know, caramelised sugar is super sticky and hard, and expanding the cake tin will do nothing but rip the bottom of the cake more 😂
In Germany we use two part tins for round cakes, where you can release the "walls" with a closing mechanism. This is the first time I've ever seen one piece round cake tins before. We do have them for the long, rectangular cakes like a typical marble or lemon cake though. I just butter the tin and sprinkle it lightly with bread crumbs.
Nah has nothing to do with metal expanding, people do this with glass pans too. Idea is like gelatin with the whole softening if the cake/gelatin from the heat which makes it softer.
Actually that last hack does work but only if butter was used as a releasing agent and a blast chiller to quickly cool the cake the butter then becomes solid locking in the cake so to release it you do what she did for about a minute or two just to heat the butter I have seen it explained on several baking competitions
Girl, Ann Reardon warned the popcorn and brownie thing wouldn't work and could be dangerous, and explains how these viral videos fake their content. But this was 😂
Chocolatier here: If they aren't fully set all the way (the bottoms are the thickest part) then trying to tip them might rip the bottoms off, but the longer the chocolate is in contact with the water the greater the chance that it will develop some other flaw, like a soft spot, blemish, or hole. Sucking up the tiny drops of water with a towel like she did is probably best, and sucking up the majority of it with the squeeze bottle was something I wouldn't have thought about. Generally we keep water away from chocolate, but this really seems to work! Another, less fiddly way would be to hit something silicone with some baking spray (lightly) and freeze that. Any quick set method will have a higher chance of blooming [she calls it oxidizing in the video but it is a separation of oils and solids, like a broken icing or cream sauce] but it would let you make a couple cups with only one mold before it warms up too much. I'm talking about in-a-pinch with a silicone spatula, spoon, or tongs. I have some silicone tipped salad tongs that make a fantistic leaf shapes when I'm doing something for Christmas or Easter.
the text at 11:40 is: “Thank you so much Blossom for your extremely precise detailed instructions, making it easy for anyone to recreate your hacks”. -No on ever
Yup! I whisk in bit of Mayo to 1% milk (the only dairy milk we have for 50 weeks of the year) to hack myself something closer to whole milk in recipes. I mostly use it in meatballs & French toast, but I occasionally add it other places like pancakes or dredging milk. It’s mostly oil & egg. As long as you’re not using miracle whip or a strongly-flavored base oil, it’s going to make your food richer. Two things: whisk well and I’ve never tried this with homemade, so do that at your own risk!
the funny thing about the first one is that coating popcorn in caramel isnt even hard. like if you had just melted those candies, and poured it over pre-popped popcorn and then just mixed it, the result would be better (though optimally, you would just make caramel from scratch to make sure you have a good consistency)
I have had mayonnaise chocolate cake before, however, it was a store-bought cake mix that was made specifically with the idea of using mayonnaise. It tasted REALLY good (which surprised me because I had the same initial reaction as you), but it used WAY less mayo, and used other ingredients too.
Oh wow, I remember when Hellman's jars came with a chocolate cake recipe for some promotion or something. The website had one too I think. A few spoonfuls of mayo into a normal chocolate cake batter made the cake super moist and covered up the taste of mayo. Would recommend a proper mayo chocolate cake recipe and not the mess from the Blossom video.
I was going to say the same thing. My mother in law was southern and she always put Mayo or miracle whip in her cakes. They both work and it’s delicious. I was shocked when I first heard she did that but it’s amazing. She was the best cook I ever knew.
@@sherrimiller5258 I cannot imagine miracle whip in a cake b/c of the vinegar and seasonings (also i just hate miracle whip lol). But mayo makes complete sense. It's just an emulsion of eggs and oil, two essential ingredients in cake
@@rachelmccoy6447 I’m not a huge fan of miracle whip either, but you’d be surprised. You really can’t taste it yet it gives it a very good flavor. It’s hard to describe. I use about a cup. It makes it really moist. I was trying to figure out words to describe how it enhances the flavor and I can’t figure out the right words!
@@TheIcingArtist lol I honestly don’t know but I think you guys could do a mystery cake challenge with like pieces of paper in a bowl and in each round you guys could choose a piece of paper randomly which would decide whether the cake should be vanilla chocolate or any flavour, how to decorate it, e.t.c That would be so fun lol
“Thank you so much Blossom for your extremely precise detailed instructions, making it easy for anyone to recreate your hacks.” - no one ever. I mean, seriously, Laurie, I didn’t know you had that in you in you! I died laughing 😂😂
There actually is a thing called mayonnaise cake, it originated from the great depression. And I’ve had it before it’s actually not that bad, you just have to use the right mayonnaise.
@@catherine062493 so my Grandma makes banana bread with mayonnaise and it is the best banana bread I've ever had because it stays really moist so I'm thinking that maybe the cake will work in the video
Most box cake mixes call for eggs, oil, and water. A basic mayo is made from eggs and oil. With the right proportions and some water, it might have worked. And I've had a mayo chocolate cake, it's so rich!
Yeah, like yes, of course your cake with a literal half jar of mayo is bad??? I know it’s what the hack showed but the concept itself is fine. I’d be willing to test it with cake mix, sub out mayo for eggs and oil by volume, and water
So glad I’m not the only one who knows this! I my house Duke mayonnaise is the Mac daddy mayonnaise. So of course I’ve seen the packaging with the chocolate cake on it.
My husband's grandma makes a cake where the main ingredient is miracle whip, I surprised him one night by making it and had some serious doubts. It was super moist and delicious! I was shocked.
When you’ve been cooking and baking for a long time, you need only glance at these ‘hacks’ to know what they will turn out like. And that is NEVER the cleaned-up, fabulous finished goodies that they unveil. All those end products have been done the proper way - the only way.
@@annana6098 I actually found a really good recipe for chocolate muffins with vinegar. Granted, it's red wine vinegar, but vinegar does have a place in baked goods. Potentially it could add a brighter flavor and provide leaveaning by reacting with baking soda, but that's just my speculation. Here's the recipe;www.myrecipes.com/recipe/chocolate-chocolate-muffins.
I used to have chocolate mayo cake as a kid and it was really good if you use an amount like you would with eggs/oil not a metric fuck ton haha. You are 100% right in that a basic mayo literally is only egg and oil.
The way they got that "ooey gooey caramel corn" is by buying pre-made caramel corn, mixing brown food coloring with rubber cement, and mixing that into the store bought corn, and replacing their failed "hack" with the fake stuff.
@@rosemali3022 not if they wanted to get that stringy, gooey look. It wouldn't stay pulley like that for the multiple takes in video. There are so many tricks food photographers use to improve the look of food.
@@rosemali3022 no, but I use to work at an industrial bakery and saw how the marketing folks manipulated the products to make them look better in photos, like gloss finish sealing spray (for sealing paint projects) to give the products a more shiny appearance. Or adding white glue to make the icing on sweet rolls look thicker. I haven't worked there is over a decade, and good riddance. They weren't the most ethical folks. I'm now in the alcohol industry. Much more ethical, in spite of the less wholesome product.
Omg that scared the crap out of me !!! I love your vibes you seem so genuinely happy and that is contagious. A lot of RUclipsrs are too annoying to listen to. Not you . What a pleasant change from all the others!
Actually there is a recipe for "babka majonezowa" (rough translation - mayonnaise chiffon cake) and it's really delicious. It's a kind of yellow cake, very fluffy and tender. I did it when it turned out we had a little too much mayo in our pantry ;) Even brought it to work and nobody could believe it contains mayo!
I think I know why the cake pan in hot water is supposed to work... back in the day (yes, I'm old) instead of parchment paper we would use butter and flour. If we waited too long to turn out the cake, the butter/flour could work against you and cause the cake to stick and not help it release. If you give a couple experimental gentle cake pan tosses, and you feel your cake may be sticking, then the hot water will liquify the butter and help it release. Works pretty well if you have a pie crust sticking to the pan, too.
I hope that there can be a trigger warning next time for a jump-scare like this one... I experienced an actual explosion (Beirut) and my heart still stops whenever I hear any unexpected loud sound. I understand this may seem silly to some, but I had headphones on and it triggered a PTSD attack. Hearing it and seeing an image of it was just instant flashback. love and light to all
So sorry for you. A warning would seem silly to someone else, but your reason is a perfect example of different people experience different things. Hope you are at least a lil better, stay strong :)
Okay, to be really fair to Blossom, Mayo is basically eggs and oil, store bought has more stuff in it, but the most basic and fresh Mayo is oil and egg. I would think fresh homemade Mayo would make it taste a tiny bit better, and maybe work better for brownies.
On the Mayo Cake, I actually HAVE heard of using a LITTLE BIT of mayo (my guess... 1/8 cup?) so that the cake is even more moist. you still have to add butter, water, eggs, and everything else standard for your cake, but a little bit of mayo DOES help!
"Who would want to make a mayonnaise cake" Well, Granny Edna would! She talks about them all the time! :D ...sorry, I'm sure most of you probably will have no idea what I'm talking about 😂
@@114bleachfan No it's not. You don't put soy oil or corn syrup in mayo. Also there's supposed more egg than vinegar in it. If you ever visit Europe try french fries with real mayo.
Whenever I make cake from a box, I use mayo instead of oil, same measurements (just in a dry measuring spoon instead), and I use milk instead of water, same amounts too! You could try it for a taste and endurance test sometime. Mine can last a very long time in the fridge!
First video of your’s I’ve seen (it popped up on my recommended) but I have to say I LOVE that you just jump straight to the content and don’t have some long intro!!
I've been binge watching your videos since 6.30am this morning, it's now 14.37. Absolutely loving them, and the two of you...so funny! Just had to say that real Mayo cake is amazing, especially for the lactose intolerant, and my most requested cake for decades.
You can actually use mayonnaise in cakes! My grandma used to use it in her chocolate cakes all the time. Though I think it was usually a cup and not half a container. I do know Duke’s mayonnaise has a recipe for it on one of their packagings. It may just be a southern US thing.
Yeah. In Poland it is kind of cake that we usually make for easter and it's called "babka majonezowa" /mayonnaise cake /. Mayonnaise in the cake is used more like substitute of butter than eggs.
I actually made a mayo cake today. it tasted like any other cake. reason being, I ran out of eggs and didn't feel like going to the supermarket. I didn't use that much mayo though and I definitely didn't mix it in the mayo jar lol.
@Multifandom mess It's not really 'cringey'. I just don't think they understand what cringey means. But there was this hack that involved ice. It worked, but there was water left behind. She was asking what to do with the water.
@@conejita89loveserik1 It's cringy she doesn't know what to do with the water, after not being given clear instructions, on a fake cooking video? Stop acting like you knew exactly what to do 🙄🖐️
How To Cook That has also tested "hacks" like this as well, and it's just as bad. These hacks are so fake guys, save your pans! (would be nice if they worked though)
One of my college teachers made mayonnaise cake for the class once. I'm not really a fan of chocolate cake, but it tasted like regular chocolate cake, just more brownie-like, as she mentioned. I'm sure the proportions were better. I mean, I don't bake often, but I'm pretty sure it's not supposed to be half wet, half dry.
It's not just blossom.. also five minute craft, troom troom, yummy cakes i think.. and so many fake channels.. it's very concerning 🙃 Anne from How to cook that.. debunked many of their video.. and the brownie one was fake.. they just pit a brownie in a similar bag and just showed that as final product. Almost all of their content is same and fake🙃
@@TheIcingArtist troom troom is gonna make you question your own intelligence.. there's another channel .. simply dedicated for debunking them😂😂. Love your videos by the way. You are really awesome 💗
Hey on 11:38 If u stop and forward it u will see this 'Thank you so much blossom for your extremely precise detailed instructions making it easy for anyone to recreate your "Hacks"-No one ever' That's funny🤣🤣😂😂 That's true
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Do you think they're all fake videos, or am I just doing the hacks wrong??
Most of it, YEEESSS! 😁 (So, for those who misunderstood my comment, I'm in anyway criticizing the Icing sugar, who did learn me so much and I'll be grateful for ever, much love Icing, I love the known Icing and by the way I love you Icing too 🤗)
Hi Laurie, I'm a kid baker and I love yr vids so much❤️✌️👍👍
They are fuckin wrong you did it right
I think the hacks are wrong... I personally tested some seeing u and they failed
Hi I am also a kid baker and I am so inspired by you love ❤️
my soul left my body and never came back when she did that explosion
thats the moment i click the thumb down
@@nikolas123456 >:(
Me too
Yes. I thought it really happens, my heart almost jumped out of my chest
Yep
You dont even understand the level of anxiety my body just experienced after that fake explosion 😭😭😭😭😭😩😩😩😩😖😖😖
True..lol
i peed myself about 😂
That was awesome!
Exaltrt ja v diby sn ksbif dk iz kabu a
@Amar Does Random Things I didn't, so you aren't alone.
60% of the comments: Explosion jumpscare
20% of the comments: “I microwaved them myself“
20% of the comments: Mayonaise cake
Like your comment 0.0%
Ppl taking the time to tell everyone how much the percent of the comments r 1%
99% of the veiwers: DONT CARE
people mentioning how she said melted water .005%
1% of the comments ImA bAnAnA iMa BaNaNa LOOK AT ME MOVE YEAH YEAH
im a weirdo
@@wofuyuuarctic6109 yeah i can tell
“I feel like if you’re the person who’s gonna bake brownies in a bag... probably gonna use a boxed brownie mix” 🤣🤣👏👏
lol ikr... 😂🤣😂🤣 I'm seriously DEAD
@@kashvi8176 so funny 😆😆
IRK🤣🤣🤣😂😂😂
🤣🤣🤣
Lol yess because you wouldn’t be making homemade like lol
Me: scrolling down to the comment section to see what people had to say about all the hacks
The entire comment section: that explosion gave me a heart attack
😂😂😂🤣
It really did though😂
Right?!
Same I wadnt scared cause I knew it was comeing
It really was scary though, lol. No one was expecting that. Gotta love the element of surprise!🤣😱
mayo in cakes is actually great if it’s done right! my grandma uses it as her “special ingredient”. it keeps it moist and soft!!
Exactly. I've used mayo when I've not had eggs. You replace either the eggs or the oil with an equivalent amount of mayo. I looked it up online b/c I was too lazy to go to the store, and my cake was awesome!
Yep! just not half a jar of mayo!!
Now is there a difference between using Hellmans mayo and Kraft salad dressing?
My biggest seller is mayonnaise cake!
I was just thinking the same thing!!!!
I love how the brownie batter didn't stick to their bag. Blossom must have magic bags
and I love how they made the cake in a mayonnaise jar and got it in the shape of a cube...
@@kashvi8176 they made the batter in the mayonnaise jar but poured it out
Also how the grease from the brownie didn't go through the bag ✨magic✨
Their brownie mix was very liquid, like cake batter.
Lol I know🤣🤣🤣 their bags are magical
“What do you do with the melted water inside?” Melted water.
HAHAHAHA that and the fact that she could pour the water out
@@Pabliwi maybe that would break
@@sooyaself2411 if you can put a brownie inside, I'm sure it isn't gonna break that easy.
Instead of dabbing a paper towel in to get rid of the water, instead she tries to get it out with a squeeze bottle, then puts the water on a paper towel. XD Close....
She ment that ice got melted and it became water
THAT IS MELTED WATER YOU DUMBO
Everyone else in chat: Jump scared at explosion
Me: Startled by sloppy half of cake suddenly falling out of pan😅😂
I just had a heart attack when you added the explosion and got really jumpscared bad if that is a word also early
That sacred me so much
OMG same !!
same
@ 1:51 for anyone sensitive to jumpscares :)
Cielu Phantomhive thank you
"Want some brownies? I microwaved them myself" 😂😂😂
I am literally eating frozen brownies that microwaved right now!
Her laugh is one of the most bright and delightful laughs I have ever heard.
Anyone else remembers ann Reardon doing most of these and also giving the right ways
Edit...The debunking squad sure is here
1k people legitimately think that Ann rocks great work REARDONS
*raises hand*
Yes but it was still fun to see on this channel. Honestly I could watch this type of video all day!
@@mb-the-enby samsies
Yes, seems ripping off her video
@@dominika3762 hey, no. None of that. Good for her. The more people raising awareness, the better.
OMG. Who else got jumpscared really bad? 😂😂😂
So badly!
Omg me
Dude, I literally was like, "ohh Faaak!" OUTLOUD And my kids are doing virtual class! 😭
🙋🏻♂️🙋🏻♂️🙋🏻♂️🙋🏻♂️
Me 👀
That last hack with the releasing the cake from the tin, is based off of the whole “metal expands when heated” trick, which doesn’t really help with a cake because ya know, caramelised sugar is super sticky and hard, and expanding the cake tin will do nothing but rip the bottom of the cake more 😂
i was looking 4 this comment
In Germany we use two part tins for round cakes, where you can release the "walls" with a closing mechanism. This is the first time I've ever seen one piece round cake tins before. We do have them for the long, rectangular cakes like a typical marble or lemon cake though. I just butter the tin and sprinkle it lightly with bread crumbs.
@@brennerc180 that's practical, we call them Springform as well (pronounced slightly differently probably ;) ). Thanks for the explanation!
Nah has nothing to do with metal expanding, people do this with glass pans too. Idea is like gelatin with the whole softening if the cake/gelatin from the heat which makes it softer.
Actually that last hack does work but only if butter was used as a releasing agent and a blast chiller to quickly cool the cake the butter then becomes solid locking in the cake so to release it you do what she did for about a minute or two just to heat the butter I have seen it explained on several baking competitions
Girl, Ann Reardon warned the popcorn and brownie thing wouldn't work and could be dangerous, and explains how these viral videos fake their content. But this was 😂
WHEN I TELL YOU I JUMPED AND SCREAMED WHEN THAT EXPLOSION EFFECT! Omg! Lol my heart! 😂
What’s the Time stamp for it?
@@nighttimeroblox8461 1:51
"I microwaved them myself" You make me so happy!
Me listening innocently: Pyrex doesnt really do that...
Death by jumpscare explosion
100th like!
Just pour the water out, lol. You’re definitely overthinking that.🤣
Just gently swipe with paper towel.
I was saying that in my head
Chocolatier here: If they aren't fully set all the way (the bottoms are the thickest part) then trying to tip them might rip the bottoms off, but the longer the chocolate is in contact with the water the greater the chance that it will develop some other flaw, like a soft spot, blemish, or hole. Sucking up the tiny drops of water with a towel like she did is probably best, and sucking up the majority of it with the squeeze bottle was something I wouldn't have thought about.
Generally we keep water away from chocolate, but this really seems to work! Another, less fiddly way would be to hit something silicone with some baking spray (lightly) and freeze that. Any quick set method will have a higher chance of blooming [she calls it oxidizing in the video but it is a separation of oils and solids, like a broken icing or cream sauce] but it would let you make a couple cups with only one mold before it warms up too much. I'm talking about in-a-pinch with a silicone spatula, spoon, or tongs. I have some silicone tipped salad tongs that make a fantistic leaf shapes when I'm doing something for Christmas or Easter.
Anyone else watch Ann Reardon and know EXACTLY how these “hacks” are gonna turn out?
Yep!
She is the best :) gotta love her way to say "burn"
Hell ya
Me
Definitely me, she is the best.
the text at 11:40 is: “Thank you so much Blossom for your extremely precise detailed instructions, making it easy for anyone to recreate your hacks”. -No on ever
Thx but I saw this a little to late. It took me at least six times before I actually paused it at the right time to see the text
Koby kat
@Mariyam Ahmad Hi fellow Directioner
Ohhhh thank you! I couldn't pause it at the right spot and was going bonkers...
Adding a little bit of Mayo to cake mix, be it boxed or homemade, actually makes the cake more moist. That ratio was so off 😂
Yup! I whisk in bit of Mayo to 1% milk (the only dairy milk we have for 50 weeks of the year) to hack myself something closer to whole milk in recipes. I mostly use it in meatballs & French toast, but I occasionally add it other places like pancakes or dredging milk. It’s mostly oil & egg. As long as you’re not using miracle whip or a strongly-flavored base oil, it’s going to make your food richer. Two things: whisk well and I’ve never tried this with homemade, so do that at your own risk!
Yep I agree! Mayo makes any cake like dessert more moist
Or you can add oil like a normal person 😂
My grandpa always used sour cream. Made baked goods more fluffy.
@@caljones As a baker, sour cream is the bomb for moist cake!!
Mayo is used to make the cake more moist. But you’re only supposed to add a little not to much. That’s a trick my grandma taught a long time ago 🥰
“Hey man you want some baked brownies. I microwave them myself”😭🤣im weakkkk
🤣😂
"Who would put mayonnaise in a cake?"
The South raises their hands.
Yeah but a Tbsp, not 50/50
I’m from the south...I don’t know anyone who does that
Ya but not 50/%0 only a Tbsp and we put eggs in ares
Meeeeee......delicious!!
@@madtabby66 Chocolare mayonnaise cake takes 1 cup of Mayo, so 2:1 flour/Mayo. Not quite 50/50, but a lot more than a tbsp.
the funny thing about the first one is that coating popcorn in caramel isnt even hard. like if you had just melted those candies, and poured it over pre-popped popcorn and then just mixed it, the result would be better (though optimally, you would just make caramel from scratch to make sure you have a good consistency)
1:47 yeah well thank you, I had my heart attack for the day now. I'm good now, thx 😐
😐
One way to wake us all us
Are u mad? 🤧
1:51 scared the living daylights out of me bruh 💀💀 the amount of anxiety I just experienced 😭 for like 2 seconds I actually thought - Jeez man 😂
@Sehajpreet Kaur ahhh your poor ears
@Sehajpreet Kaur 😂
@Sehajpreet Kaur Rip 👂
@Sehajpreet Kaur SAME LMAO
I have had mayonnaise chocolate cake before, however, it was a store-bought cake mix that was made specifically with the idea of using mayonnaise. It tasted REALLY good (which surprised me because I had the same initial reaction as you), but it used WAY less mayo, and used other ingredients too.
Oh wow, I remember when Hellman's jars came with a chocolate cake recipe for some promotion or something. The website had one too I think. A few spoonfuls of mayo into a normal chocolate cake batter made the cake super moist and covered up the taste of mayo. Would recommend a proper mayo chocolate cake recipe and not the mess from the Blossom video.
I was going to say the same thing. My mother in law was southern and she always put Mayo or miracle whip in her cakes. They both work and it’s delicious. I was shocked when I first heard she did that but it’s amazing. She was the best cook I ever knew.
@@sherrimiller5258 I cannot imagine miracle whip in a cake b/c of the vinegar and seasonings (also i just hate miracle whip lol). But mayo makes complete sense. It's just an emulsion of eggs and oil, two essential ingredients in cake
@@rachelmccoy6447 I’m not a huge fan of miracle whip either, but you’d be surprised. You really can’t taste it yet it gives it a very good flavor. It’s hard to describe. I use about a cup. It makes it really moist. I was trying to figure out words to describe how it enhances the flavor and I can’t figure out the right words!
Hey Laurie!
I would love to see you vs Kevin in a cake making competition lol
Yay imma get some popcorn and enjoy this video
Yes!!!! What should we do together????
@@TheIcingArtist you instruct, he makes the cake blindfolded
@@TheIcingArtist lol I honestly don’t know but I think you guys could do a mystery cake challenge with like pieces of paper in a bowl and in each round you guys could choose a piece of paper randomly which would decide whether the cake should be vanilla chocolate or any flavour, how to decorate it, e.t.c
That would be so fun lol
@@ashuscollection6889 yess that would be fun aswell lol
You should probably try making brownies
“Thank you so much Blossom for your extremely precise detailed instructions, making it easy for anyone to recreate your hacks.” - no one ever.
I mean, seriously, Laurie, I didn’t know you had that in you in you! I died laughing 😂😂
i just saw that! lol
So subtle…….
Laurie: "Wait, quick thumbnail"
Me: Laughing my head off
She Actually used it though
Hahahah ME TOO
There actually is a thing called mayonnaise cake, it originated from the great depression. And I’ve had it before it’s actually not that bad, you just have to use the right mayonnaise.
Please do a video trying a good mayonnaise cake recipe!
@@catherine062493 so my Grandma makes banana bread with mayonnaise and it is the best banana bread I've ever had because it stays really moist so I'm thinking that maybe the cake will work in the video
@@haleyvankoughnett5159 my mom got her recepie from my great grandma, and she used mayonaise to make boxed cake mixes taste homemade.
It's actually pretty good, yes!
Most box cake mixes call for eggs, oil, and water. A basic mayo is made from eggs and oil. With the right proportions and some water, it might have worked.
And I've had a mayo chocolate cake, it's so rich!
1:50 omg that knocked the WIND out of my lungs
Dukes mayonnaise here in America actually has a chocolate cake recipe on some of their packages… I think it’s like moisture and texture.
Yep! Mayonnaise in cake (and also cookies) is like a super common and popular thing.
I do the mayo cakes myself and they’re SOOOO moist and decadent.
Yeah I've also heard of mayo cakes as well as sour cream cakes. Mayo is just eggs and oil so it makes sense but I wouldn't try it with a box cake mix.
Yeah, like yes, of course your cake with a literal half jar of mayo is bad??? I know it’s what the hack showed but the concept itself is fine. I’d be willing to test it with cake mix, sub out mayo for eggs and oil by volume, and water
So glad I’m not the only one who knows this! I my house Duke mayonnaise is the Mac daddy mayonnaise. So of course I’ve seen the packaging with the chocolate cake on it.
My grandma used to make a mayonnaise cake that I remember being really moist, but yeah probably didn't have that much mayo in it lol
Anyone else get scared when she added the explosion 💥 😂
Edit: thank you for 2.7klikes🥺🥰❤️
🙋🏻♀️
I nearly got a heart attack lol😅
@@indecisive7855 me too!!
Yeah dead 🤣🤣🤣🤣
Me 😅
I jumped about 20 feet in the air with the fake explosion, giving us all heart attacks.
I literaly had a mini heart attack when that explosion appeared
My husband's grandma makes a cake where the main ingredient is miracle whip, I surprised him one night by making it and had some serious doubts. It was super moist and delicious! I was shocked.
When you’ve been cooking and baking for a long time, you need only glance at these ‘hacks’ to know what they will turn out like. And that is NEVER the cleaned-up, fabulous finished goodies that they unveil. All those end products have been done the proper way - the only way.
Me: still don't know how did I managed to get scared without screaming🙄🙄
Omg I almost peed my pants when the popcorn exploded! Holy cow.
Mayo is basically eggs and oil, so makes sense that it would work.
Yep. I know a surprising amount of mayo because it's an emulsion like lotion is, lol. It's oil and a binder to make a whipped spread.
Also vinegar, which might be why her cake was sour? Not a lot of vinegar maybe, but who puts vinegar in a cake?
@@annana6098 I actually found a really good recipe for chocolate muffins with vinegar. Granted, it's red wine vinegar, but vinegar does have a place in baked goods. Potentially it could add a brighter flavor and provide leaveaning by reacting with baking soda, but that's just my speculation. Here's the recipe;www.myrecipes.com/recipe/chocolate-chocolate-muffins.
her cake was sour because there was lot of mayo in it i mean you put 2 table spoons of that in a cake but here it is like half the mayo bottle
I used to have chocolate mayo cake as a kid and it was really good if you use an amount like you would with eggs/oil not a metric fuck ton haha. You are 100% right in that a basic mayo literally is only egg and oil.
The way they got that "ooey gooey caramel corn" is by buying pre-made caramel corn, mixing brown food coloring with rubber cement, and mixing that into the store bought corn, and replacing their failed "hack" with the fake stuff.
Couldn't they have just... added caramel to the store bought stuff? Im honestly shocked it popped at all in the caramel.
@@rosemali3022 not if they wanted to get that stringy, gooey look. It wouldn't stay pulley like that for the multiple takes in video. There are so many tricks food photographers use to improve the look of food.
@@KellyDVance fascinating! Is that what you do?
@@rosemali3022 no, but I use to work at an industrial bakery and saw how the marketing folks manipulated the products to make them look better in photos, like gloss finish sealing spray (for sealing paint projects) to give the products a more shiny appearance. Or adding white glue to make the icing on sweet rolls look thicker. I haven't worked there is over a decade, and good riddance. They weren't the most ethical folks.
I'm now in the alcohol industry. Much more ethical, in spite of the less wholesome product.
@@KellyDVance How are the ethics different? Do you think it could be because of heavier regulations?
Omg that scared the crap out of me !!! I love your vibes you seem so genuinely happy and that is contagious. A lot of RUclipsrs are too annoying to listen to. Not you . What a pleasant change from all the others!
You were recommended to me cause I watch someone called Ann Reardon and I love you just as much as her thanks for being awesome
Omg yes Anne is an expert at debunking these content farm's fake videos
Ayyyy saame
Ya I watch Anne Reardon all the time and idk how I got your video but i enjoyed it
I watch ann too!
Sameeee
Actually there is a recipe for "babka majonezowa" (rough translation - mayonnaise chiffon cake) and it's really delicious. It's a kind of yellow cake, very fluffy and tender. I did it when it turned out we had a little too much mayo in our pantry ;) Even brought it to work and nobody could believe it contains mayo!
Mayo is a REALLY common cake ingredient. I’m kinda surprised she seemed unaware of that. 🤷♀️
Mayo is just oil and eggs with a bit of mustard. It works for some cakes if you get the right mayo or do it yourself.
Polish babka is the best 😉
"I microwaved them myself!" Hahah, I adore your energy.
i love how when she said to take the thumbnail, she ACTUALLY used it as the thumbnail 😂
That explosion edit and the millisecond "quote" about the detailed instructions is gold. 😂😂😂😂🙌🙌🙌
My 5 year old daughter is obsessed with your channel and baking! We really love your hack videos! Thanks for sharing your great content!
HAHAHAH the jumpscare got me. Most never do .... and the funniest part is-- for two seconds... my brain thought it actually exploded.
I once tried doing one of their hack and ended up with a big mess in the kitchen and plus scolding from my mom.
LOL!!! Which one????? 🤣
@@TheIcingArtist skittles rainbow popcorn one lol it was mess 😆cause I made in large in quantity and more over trusted them and made and wasted 😆😂
@@kananbhatt3373 if you want to make skittles popcorn watch this video
ruclips.net/video/3st8RSq4bq8/видео.html
@@kartik3719 👍🏻Thanks
I love how she related to Blossom like its a real baking channel and not just actively lying to you ;)
You should collab with Anne Reardon from How to cook that! Taking down content farms, one at a time. ✨
@@NESChronicles lol true
OMG!! I literally jumped when you did the caramel explosion simulation. LOL!! That felt good! Please, Stay Strong, Be Well, Icing On!
I think I know why the cake pan in hot water is supposed to work... back in the day (yes, I'm old) instead of parchment paper we would use butter and flour. If we waited too long to turn out the cake, the butter/flour could work against you and cause the cake to stick and not help it release. If you give a couple experimental gentle cake pan tosses, and you feel your cake may be sticking, then the hot water will liquify the butter and help it release. Works pretty well if you have a pie crust sticking to the pan, too.
I hope that there can be a trigger warning next time for a jump-scare like this one... I experienced an actual explosion (Beirut) and my heart still stops whenever I hear any unexpected loud sound. I understand this may seem silly to some, but I had headphones on and it triggered a PTSD attack. Hearing it and seeing an image of it was just instant flashback.
love and light to all
I’m so sorry you had to experience that, and it doesn’t sound silly at all to request a warning - it’s 100% understandable 💜
We support you. Im so sorry that you had to experience that. I hope that you are ok now. I totally understand and i agree with you
I'm so sorry for what you have been through :( Lots of love to you ❤❤❤
So sorry for you. A warning would seem silly to someone else, but your reason is a perfect example of different people experience different things. Hope you are at least a lil better, stay strong :)
:( you are right
We don't line the mould with parchment rather, we grease it with oil and dust it with flour
Omg the explosion actually scared me "like oh my god did that just happen" for a split second 😂 Perfect editing 10/10
“It exploded on my shirt, and it exploded on me.” -The Icing Artist 2020
Lol! Love you ♥️
Mayo cake is freaking delicious and moist. It is definitely a result of wartime rations and a very popular family recipe
My god, I just watched about 5 hours of your videos (😬 while getting absolutely nothing else done) and laughed so many times. 😂 Thanks! Super fun!
Okay, to be really fair to Blossom, Mayo is basically eggs and oil, store bought has more stuff in it, but the most basic and fresh Mayo is oil and egg. I would think fresh homemade Mayo would make it taste a tiny bit better, and maybe work better for brownies.
lol when it said "a few minutes later" my sister was watching spongebob lol
😂😂😂😂😂😂😂😂😂😂😂😂
On the Mayo Cake, I actually HAVE heard of using a LITTLE BIT of mayo (my guess... 1/8 cup?) so that the cake is even more moist. you still have to add butter, water, eggs, and everything else standard for your cake, but a little bit of mayo DOES help!
"Who would want to make a mayonnaise cake"
Well, Granny Edna would! She talks about them all the time! :D
...sorry, I'm sure most of you probably will have no idea what I'm talking about 😂
Mynes cake is a thing....you gotta say it the Louisiana accent though
Yeahhhno
But would she top it with cold ketchup?
Made them but correctly. 😋
Mayonnaise cake is actually delicious! We’ve been doing it in my family for three generations.
wow😲
Das cool 😎
But with real european mayo, not that american stuff, right?
@@dude988 mayonnaise is mayonnaise you just don't put that much
@@114bleachfan No it's not. You don't put soy oil or corn syrup in mayo. Also there's supposed more egg than vinegar in it. If you ever visit Europe try french fries with real mayo.
Whenever I make cake from a box, I use mayo instead of oil, same measurements (just in a dry measuring spoon instead), and I use milk instead of water, same amounts too! You could try it for a taste and endurance test sometime. Mine can last a very long time in the fridge!
Do more videos like this Laurie. New hairstyle is gorgeous.
I've had cakes with mayo and they are good. However the recipe calls for a cup
My gram's specialty is mayonnaise cake! I imagine it's different process than this one though haha
Yeah, real mayonnaise cake is so good!
But blossoms recipe was wrong
Me: see the comments about the jumpscare still is scared at the jumpscare
Hi! I am so happy I'm early. I love you so much you make my day 100X better. I just wanted to say thank you for making me so happy! 😊
Me, too!! That's how I feel, too.
tysm for the heart!!! yay!!! 😆
First video of your’s I’ve seen (it popped up on my recommended) but I have to say I LOVE that you just jump straight to the content and don’t have some long intro!!
My heart jumped at the explosion 😂😂
most people got scared of the explosion...then there’s me who wasn’t paying attention
Same here😂🤣
Her pure joy throughout makes the video ten times better.
A suggestion for new video: do a cake decorating battle with Kevin. Lots of love from India 😊
I actually had a heart attack when u added that explosion !!!!😂
“Thank you Blossom for your extremely precise detailed instructions, making it easy for anyone to recreate your hacks. -No one ever.”
You are so cute and creative, Laurie. Never stop believing in yourself, my beautiful Canadian friend.
Laurie: *flips over the pan*
The cake: *sticks to the pan*
Me: *starts laughing my head off*
I've been binge watching your videos since 6.30am this morning, it's now 14.37. Absolutely loving them, and the two of you...so funny! Just had to say that real Mayo cake is amazing, especially for the lactose intolerant, and my most requested cake for decades.
You can actually use mayonnaise in cakes! My grandma used to use it in her chocolate cakes all the time. Though I think it was usually a cup and not half a container. I do know Duke’s mayonnaise has a recipe for it on one of their packagings. It may just be a southern US thing.
mayonnaise cake is a real thing and its good, theyre just making it wrong
Ha! Ha! Exactly the reason I came to comment. My Grandma makes a delicious mayo cake. Definitely, just doing this one wrong.
I came to comment the same thing! My grandma also made this, the hack was just the wrong way to make it
Yess...less Mayo ofcourse but it makes a mean chocolate cake
Yeah. In Poland it is kind of cake that we usually make for easter and it's called "babka majonezowa" /mayonnaise cake /. Mayonnaise in the cake is used more like substitute of butter than eggs.
Mayo in chocolate cake is a must!! So Delicious
I actually made a mayo cake today. it tasted like any other cake. reason being, I ran out of eggs and didn't feel like going to the supermarket. I didn't use that much mayo though and I definitely didn't mix it in the mayo jar lol.
It is 100% Kevin’s fault.
😂
I got so scared by that explosion, even though I knew it was coming from the comments 😂
"whAt dO yOU dO wIth thE wAtEr InsIdE¿"
*dump it out*
That is what I said
Right ?! So Cringy
@Multifandom mess It's not really 'cringey'. I just don't think they understand what cringey means. But there was this hack that involved ice. It worked, but there was water left behind. She was asking what to do with the water.
@@conejita89loveserik1 It's cringy she doesn't know what to do with the water, after not being given clear instructions, on a fake cooking video?
Stop acting like you knew exactly what to do 🙄🖐️
@@Hara-Jz your comment doesn’t make any sense. Lol but yes I definitely would have known what to do. Is called common sense
How To Cook That has also tested "hacks" like this as well, and it's just as bad. These hacks are so fake guys, save your pans! (would be nice if they worked though)
I LOVE Ann's videos! She's just a food scientists about it!!!
My favourite is still that mess of a popcorn with skittles- I love seeing people test that one and getting the garbage they get xD
Did anyone else get junoscared by that explosion in the beginning? Almost dropped my phone and my heart nearly jumped out of my chest.😂
One of my college teachers made mayonnaise cake for the class once. I'm not really a fan of chocolate cake, but it tasted like regular chocolate cake, just more brownie-like, as she mentioned. I'm sure the proportions were better. I mean, I don't bake often, but I'm pretty sure it's not supposed to be half wet, half dry.
It's not just blossom.. also five minute craft, troom troom, yummy cakes i think.. and so many fake channels.. it's very concerning 🙃
Anne from How to cook that.. debunked many of their video.. and the brownie one was fake.. they just pit a brownie in a similar bag and just showed that as final product. Almost all of their content is same and fake🙃
Yes!!! And they're dominating my feed on social! I've done testing 5 Minute Crafts and now Blossom but I'd love to try Troom Troom!!
@@TheIcingArtist troom troom is gonna make you question your own intelligence.. there's another channel .. simply dedicated for debunking them😂😂.
Love your videos by the way. You are really awesome 💗
Hey on 11:38 If u stop and forward it u will see this 'Thank you so much blossom for your extremely precise detailed instructions making it easy for anyone to recreate your "Hacks"-No one ever'
That's funny🤣🤣😂😂
That's true
LAURIE! I jumped about a foot in the air at that explosion! XD
Ive had Mayonnaise cake before, also applesauce can be a substitute as well. Ain’t too shabby 😁
I love the applesauce trick! Though it sometimes makes the cake so moist that I can't even frost it. Lol
@@shinyhoarder well i mite have to try this hack.