Cake Rescue Fixing viral Cake FAILS | How To Cook That Ann Reardon
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- Опубликовано: 29 сен 2024
- Taking cake fails from Failed it to Nailed it, how to rescue viral RUclips & TikTok cake fails.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week we are fixing viral cake fails from across the internet, how to glaze a cake, runny buttercream, lumpy fondant and fixing the frog cake. Join me for creative cakes, chocolate & desserts, new video every second Friday.
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Thank you for the shout out! And thanks for your lovely viewers who have popped over to my channel, especially so many who have left encouraging and friendly comments! I would have loved you to be there too to help rescue. I think we did something similar, we shoved skewers in and then the candles so it wasn’t too noticeable in the end, even without the cardboard sign which was a nice little touch! Anyway, it’s been a thrill getting a mention from you! Makes the fail all the more worthwhile!
Sending you well wishes.
Hope you're doing well
H3e
@@elvislopes2 wdym h3e
16:10 timestamp for anyone wondering
“Personally I wouldn’t touch it because it was a gift from her to her boyfriend, she’s put in a lot of effort, she’s even ordered a custom cake topper with his name on it, and I think it’s special!” - Anne, who made it a great week by being kind to others ❤️
i came here to comment about this!! shes so sweet
That was so gorgeous. She gets it.
She's a queen!
maybe i'm just unstable rn but honestly that made me cry it's the sweet little things
Wow thanks for all the likes everyone 🥰
I just wanted to take a minute and thank you for the effort you put into all of these videos. You explain things very well, you never seem like you want to prove that you're smarter than these non-professional bakers and you always only give true information, as far as I can tell. We really need more Ann Reardons on RUclips, so that I have more videos like these to watch and so that I can try out more recipes from very well-made cook books.
Watching your videos always makes me happy. I'm really not good at baking, but your recipes (I have your book!) always work! Well, apart from the few times where I forgot to add something, but that wasn't because of your recipes. I forgot to add eggs once and put them in after 3 minutes of baking, but it still worked out just fine :)
Wonderful video as always Ann! I appreciate that you mentioned the love that went into the second cake, despite it not being perfect. If I may, I feel like it was a bit awkward to use actual photos of people in tight-fitting clothes to illustrate your point. There is a lot of mean-spirited content on that basis, and it surprised me to see such an offhanded comment coming from a wholesome channel such as yours! While it brought your point across, I think it would be more appropriate to use photos of your own creation or photos you own to illustrate this. A stranger wearing whatever clothes they want isn't really to be compared to using the wrong element in a cake recipe. I hope my explanation makes sense!
@@kittykowi thanks! I'm glad to learn that I wasn't the only one to bring this up too.
Could you possibly timestamps where this happens? I just watched the video and seeing this comment watched for this moment and didnt see it even rewinding back, but maybe I'm just having trouble today 😅
@@AA-zt3bp She removed it. If you pay close attention, there's a weird cut when she's describing the issue with using fondant, and just moves right on to using it herself. There was a fatphobic joke there before.
@@jadziajan Ahh, got it! Glad that she removed it then, fatphobia sucks as a punchline
Why is that flat frog so hilarious? I keep going back to look at it and laughing.
Honestly, same 😂 perfectly reflected my current mood at that moment lol
I love your frog cake so much. It brings me such joy
Still the best your ideas on a large cartoon or game guy frm yr ago helped me to save a badly looked split baked(taste=good) cake-My family bakes so they laugh but-not that time
Several of these cakes were made with love to someone else. If someone poured their heart and soul into a cake just for me and it collapsed at the last minute, I just sing their praises anyway as it's the thought that counts, plus there's something so genuine about homemade stuff.
Having your cake fail is always sad. I had a roll cake break on me. So I made it a "sandwich" cake instead. Lmao
what a great rescue video, Thank you Ann, have a beautiful week
I love the no-judgment fixes to these fails.
Ann's frog look like a slug before she added the legs on the "ledge", made ma laugh! I'd love to have a cake covered in cutesy buttercream slugs, but it just goes to show that little adjustments make a real difference.
when i did a frog cake i mixed pink butter cream with sprinkles and one red skittle, froze it, then put it on the cake and piped green butter cream around it. so when you cut inside it had guts and a heart
Anne: oh I’ll wrap a watermelon in concrete and bandages and store it in my house for months sure! A jar of meat and apple recipe from over a hundred years ago? I’ll wait on that for ages!
Also Anne, somehow: OK I just cannot wait the two minutes it would take for this to fall naturally so I have to knock it over 💃
It's great to see the solutions, but seeing the understanding, the care and compassion that you put into them is even better. You have a great heart.
So well explained, as always. I didn't know not to put liquid in buttercream - good to know!
"I'm just going to grab some icing from the back of the cake where no one will see."Absolute Grian moment.
Love your cake rescues Ann!
Hey! Would it be possible if you could attempting to do a snow globe cake? Just an idea 😄
omg that ice cream one, is so AWESOME, so gorgeous, so fancy
I would love to receave such a birthday cake. It was so cute! I bet to him i would be the best cake in the world!!!!
When I saw the cake 4 title card I scrubbed back to see what I forgot so quickly, found nothing, and assumed it was a joke about how the previous cake was technically two cakes stacked ontop of each other lol
I would watch these videos solely to hear Ann pronounce "chocolate" in her incredible Australian accent. As a linguist, it makes me inordinately happy.
Person: My cake is falling apa---
Ann Reardon: Compound Chocolate.
Person: But I don't like--
Ann Reardon: COMPOUND CHOCOLATE
Cake number 3 must've been such a disaster it required its own video for Ann to rescue it!
Sugar has softens mixtures when whipped, so no wonder it didn't thicken the icing. You would have needed to add more cream cheese.
I’m actually CRYING with laughter that you’ve included my AWFUL birthday cake in this🤣😭😭😭
Omg! No it was absolutely ADORABLE!!! You were very resourceful with the ingredients, I would have never thought to try that myself. Brilliant! Its great you were able to laugh at yourself and I hope your boyfriend loved it as well :) Very cute and endearing
i actually thought that the cake looked really nice though!
Yeah that was pretty bad lol. Que sera sera!
I agree with Anne about it being perfect because of the love you put into it, even if it didn't go as planned! For my birthday a couple of years ago my friend made me a vegan Colin the Caterpillar cake that was, aesthetically speaking, an epic fail, but the laughter this brought all of us was a gift in itself and it's still my favourite thing that anyone's ever made me. It was also really delicious and I think maybe the fact that the exterior made me laugh so much made it taste even better?! Just thinking about it now is making me crack up all over again, truly a gift that keeps on giving :')
I think your cute cake will remain a precious and happy memory for years to come. 💜
As someone who bakes a lot but fails at decorating, this helps a ton. Thank you for all your videos, wouldn't know where I'd be without them 😄 (probably piping icing on cupcakes bad still)
I love that you teach us how to fix a cake without making fun of the fails. Especially the last one, you're so supportive of other people who are just trying their best. Thank you
Thanks so much 😊 i hope she gets lots of love & support on her channel too
@@HowToCookThat I love that you shared her channel I just subscribed so thank u! 💜💜
I really love how she talked about the one making the cake for her boyfriend too--that it's a gift and the effort makes it special even if it didn't turn out exactly as planned! A lovely way to look at it.
@@alynnidalar Exactly, less focus on the fail, and more on the effort. RL isn't perfect, and Ann's fail fixes are more a matter of here's some things you can to to make stuff right (the first time even)
A lot of posters on Facebook would go, “ Why Go Through All That Trouble When You Can Just Go To The Bakery And Buy A New Cake Instead”.
What I love is that you don't just rescue these, you explain WHY they went wrong and how to avoid it. The runny buttercream has always been my downfall and now I know why!!
This actually helped me when I made a cake with a jelly lake. Because I had watched one of her cake rescues, I managed to avoid all the mistakes others had made, and it worked at the first trial
YES!!! Ann is my all time favorite, she's a treasure and so very resourceful! God bless her ❤️❤️
I always assumed it was using non dairy margarine instead of butter, because my butter based buttercream is always thicker
I’ve been watching this type of video for ages, it’s probably one of my favourites with the 200y/o videos and the debunking - along with every other video 😆 . Thanks Ann! I love H2CT
Agreed!
Yeah definitely the debunking videos, live for them!!
That is soooooo true 😍
Yes you are so right!
Sameeee
Hi Ann! I'm the one that made the Frog Cake Fail & I can't believe it took me so long to see this! Thank you for being so nice with your reaction & suggestions! Buttercream has always been my demise & the hot weather in Puerto Rico has been my baking enemy! Can't wait to put all the skills I've learned here to practice 💖
I would love to see you attempt the frog cake again someday! \o/
@@darkmask5933 would love to redeem myself & you’ve given me an idea for some holiday baking this year! I’m definitely going to try it again
@@MariolaMichelleRodriguez I’d love to see you try that frog cake again too using Ann’s advice, reply back here if/when you upload it?
@@Justice237 will do! Hoping to try again this month so will report back once it’s done 🤞🏼💖
@@darkmask5933 Hi! Just posted our second take at the challenge trying out Ann's buttercream frosting recipe & making a Christmas frog cake ruclips.net/video/Fy8Zx0LqUx0/видео.html 💖
Among all the drama that swarms youtube, Ann's channel is the island of wholsome, kind and chill content I need in my life, even though I don't really bake. Thanks for that
I know! I feel so calm and relaxed here
I agree. :)
@Mom what did u say mom?
YES! I could watch these for an hour! 🎂 Then I'd be quite hungry lol
I thought the boyfriend "failed" cake was perfectly charming! A sincere effort by someone who cares about you is always sweeter than an impersonal Pinterest wonder.
it actually looked pretty good considering the skills she said she lacked! especially the thought behind it.
Isn't this insulting to people who actually make cakes that look gorgeous for their loved ones? A recreation of a Pinterest cake can also be a 'sincere effort by someone who cares about you'. "Your talent and effort is worthless because it doesn't look bad and it looks like a Pinterest cake."
@@m_b_a9567 By definition, if you make a Pinterest cake for your "loved ones" or it's made "by someone who cares about you," it's NOT impersonal, and therefore it can be gorgeous AND personal.
Honestly her cake was so adorable in a thoughtful, if a bit wonky, handmade way
@@m_b_a9567Not really, no. I believe the implication is that she could have simply ordered a cake with exact specifications of a popular cake design they saw online. But going through the process of recreating it themselves, regardless of accuracy or skill, shows a labour of love that is indeed sweeter. But I don't even think that's the point either. I think the point is "A sincere effort by someone who cares about you is sweet. (whether or not it looks good enough for a food blog)"
I hope most people know that most good food photography is of imitation food, or technically edible but unpalatable art food, or just straight up arts and crafts, anyway lol :P For example: I think it's well-known trivia that the "milk" in breakfast cereal commercials/marketing photos is usually mostly PVA glue. The photography itself still takes a lot of skill whether the subject of your photo is real ice cream or whipped shortening and glue though.
I literally admire how she put efforts on every video she make, she is the most true, honest and genuine creator I've ever watched!
I only metaphorically admire it
I'm absolutely confident that she could fix anything! ♡
As opposed to metaphorical admiration, right?
Makes*
She is definitely one of the best RUclipsrs, no questions.
I love how positive she is! “It’s just cake. It’ll still taste good.”
I love how she recreates the "fail" right to the last details
Same, I was thinking it requires some very specialised skill/intelligence to see what turned wrong like this and be able to recreate it, then help people out. And we get explanations as to why and how it got wrong. (plus some extra kindness, I don't pray but will keep the woman at the end in my thoughts, and reminding people that there's no need to hit themselves over a cake not being perfect is a very cool thing to do.) Ann totally rocks.
that's how you know that she knows what she's doing. You have to be really knowledgeable (and fail a few times) to know where others have failed
I love how realistic these solutions are. It really shows the versatility of Ann's skills that she's able to come up with and execute approaches that are accessible not only to hobby bakers, but even to people who might be working only with store-bought items. Thanks so much for another great video. 🙂
💖☺️ Well said!
@zuygj bnsv ???
I’m just realizing exactly how thoughtful these are, a professional baker using a butter knife to frost a cake, no piping tips besides the basics. This thoughtfulness is obviously partly because you believe in scientific continuity, but it also makes you a kind person with no condescension in your tone. Anyone else would do these to show they’re better than other people, you do it to genuinely help others and I really appreciate that!
Exactly ! Anne is such a sweet soul.
She's an inspiration for amateur AND professional bakers and cooks !
@@oxilef8471 And amateur/growing scientists to boot!
You had me laughing out loud at “until I realized she’s covering an ice cream cake” 😂😂 love from Texas!!
Just wanna thank whoever does the subtitles (probably Dave, but I'm not sure). I'm not a native english speaker so some phrases and terms get a mid muddy to my ears and having it written down helps tons!! Thanks for your work, I know how monotoning subtitling can get but it doesn't go unappreciated :)
Anne did confirm that Dave does write and edit her captions (at least the English ones) for her!
It's Dave!!! We love Dave :)
@@NeekkeKayla We do in fact love Dave.
God bless Dave
Nothing better than an Afternoon Friday with some coffee to watch with Ann's videos! Thanks Ann!
I'm watching it with my morning Kaffee. Still very entertaining 😊
Or probably some fresh unsalted crackers and tea
That is exactly what I'm doing haha
Hey Ann! I loved the boyfriend cake fail!
As a boyfriend to someone, I made some disastrous cookies and just like you, she responded with so much kindness and said that the cookies were made with love and effort and so they were perfect as it is.
It really warmed my heart. You're such a beautiful person and it reminded me of my girlfriend and our good times. We're in a long distance so things are a little hard right now but your videos cheer me up and I love them❤️
Edit: We broke up. Ouch.
Long distance is hard, but love is not impossible! Both of you just need to keep in mind to be as kind and loving as you can while actively communicating. You may be apart, but you're not without each other!
It really is the thought that counts. You thought of her, baked for her and tried really hard to make her happy. That is an expression of love. Good luck with your long distance relationship. I really hope all goes well. 🍪🎂🍰🧁🥧
Aww sending hugs💖💖💖
Go date yourself ☺️ #selflove♥︎
I’m sorry but at least you can eat all the cookies yourself! 🥰🍪
Every once in a while I’m scrolling through RUclips before bed searching for a happy conclusion to my night and then…How to Cook That POSTS right at that moment. Best. Feeling. Ever. Thanks Ann!
Sweet dreams LeAnn
@@HowToCookThat I love australian time. It's perfect for me in India
@@HowToCookThat well this is going to be the best nights sleep I’ve had all week! Thanks again and goodnight from Santa Barbara, CA. 😌
\0/
@@deepakmenon7733 ME TOO
I love how compassionate these are. Bigging up the mum recovering from cancer and refraining from belittling the woman who bought her ingredients rather than making them. She never makes fun she just gets in there! You're a class act Ann :)
And not only did she not refrain from belittling her she offered only store bought solutions!
She's a wonderful & wholesome person! A joy to watch and support on RUclips! ❤️
I love that you're so sensible to emotional gifts like the cake for the boyfriend. and that it's okay when mistakes happen. a really nice video once again :)
i thought it looked adorable the way it was
Thanks so much for saying “don’t roll fondant in flour”. I thought of a different reason for not doing that. Raw flour can have microbes in it that make you sick. Would powdered sugar be a better option if you need something dry to roll out fondant?
You can also use shortening (100% fat) or butter (80% fat) on the rolling pin and surface. A lot of people use corn starch when rolling out fondant but it can have the same problems as flour of drying it out and making any fondant remnants unusable. I think she used the canola spray because most everyone has something like that and it seems less messy. I’ve never seen the spray so I’d like to try that way!
I press it into a ball or log in the plastic bag and then use parchment paper under and on top of the fondant and press it out by hand. Then I use a dry rolling pin across the top to smooth it out and make a consistent thickness and your done! Its annoying but clean and I'm not adding anything.
Powdered sugar does work, but I think oil is still better. My mom is a hobby baker/cake decorator and when she uses fondant she used to use powdered sugar, but I am pretty sure she uses oil now.
I have used cornflour - same texture as powdered sugar but not sticky
powdered sugar will prevent fondant from sticking to your worksurface, but using too much will dry out your fondant and if use fondant that is dried out it's not going to look good using nonstick spray will prevent fondant from sticking and it won`t dry it out
Im pretty sure EVERY baker has gone through the stages of adding liquid then adding powdered sugar...then more sugar..then more...then questioning your sanity before tipping the powdered sugar with a hint of milk onto your cake
Icing cakes in humid hot weather seems to be especially mind-bending! 🤪 The texture looks just fine when it's in the bowl, and it goes on really well... and then everything just smooooothly starts to completely collapse!! 🙈 If you have a little while to wait until the cake needs to make its appearance, the surface of the icing then starts to go sticky and seemingly suck moisture out of the surrounding air....? Argh. I guess it's all a learning experience, but still 😂
@@anna_in_aotearoa3166 Sugar is hygroscopic. Which is a fancy term that means "adsorbs water"". So your senses aren't deceiving you, the icing is literally pulling water out of the air. It's why brown sugar clumps: it pulls water from the air, the moisture dissolves the individual sugar grains into a clump, the moisture evaporates again with changes in temperature, leaving a clump. And as Ann showed, the tiniest bit of water really starts to change the consistency of the butter cream. It pulls water out of the air into the sugar in the frosting because the frosting is mostly sugar and butter. Butter is mostly milk solids and fat, with a bit of natural water content. In the US butter needs to be 80% butterfat to be labeled butter. So it's only 18-20% water. It's why buttercream cakes need to go in the fridge until they're ready to eat. If you need a softer butter cream, you can let your butter come to room temperature before making your frosting. If you live somewhere humid you can probably reduce the amount of butter to sugar you use, or try adding a bit of extra hard fat like unprocessed coconut oil (coconut oil is much thicker at room temperature than butter). If you like the taste of coconut, you can also buy coconut cream to use instead of butter to make a frosting.
I gave up making Italian buttercream and decided to use it on pancakes instead of syrup
@@Amanda-kw1vi 🤭 Think we've all been there, whoops!
there’s something so wholesome about the phrase “choose your favorite frog” 6:17 i love ann 😭💖
Alright, that frog cake is the most adorable thing I've seen in a while. Its so cute I wouldn't even want to eat it!
The way Ann acknowledged the effort and love of the gf in the second cake is so sweet! 🥺Offering a solution but also saying that it was special the way it was too, because it was surely decorated with care ~ Honestly, what a great person ❤️
You could see how much she thought it out and how hard she worked! I would be soooo impressed and touched that someone went through that trouble for me!
I love that you put the focus on kindness and connection, emphasizing the love and care that the original makers put into the cakes.
Hey Ann, i know this was not your intention but putting those pictures of people without consent and fatshaming is just not it
Hello from southern California, I have just recently discovered your channel and I absolutely love your content! I also just purchased your book and can't wait to try your recipes.
Awesome that made me smile, I'm so glad that you love the book 😀
@@HowToCookThat he made no comment regarding his likings to the book
Hi can you collaborate with me I am 9 years Almost 10 I will start a channel on my birthday please if I ever met you it would be the best moment of my life my birthday is on 10 August please please please you are honestly the reason I want to become a pastry chef please I absolutely love your channel I made this new dessert with custard I have whatsapp but I don't have a sim card please please please please this is for Mrs Ann only I am sorry I can't get the book my parents won't allow me to get it 🥰🥰
@@lionobama1397 :/
@@lionobama1397 if someone else can't wait to try out the recipes in a cookbook should you infer that they feel neutral towards or only slightly like the book?
It’s just so sweet how she will shoutout these other channels rhat don’t get very many views it’s just so sweet 🥺 Ann is genuinely the mom of RUclips and I love her
“The first mistake is thinking that fondant would make the cake look good.” As someone who is not a fan of fondant, I appreciate this
I haven't attempted a cake since my last big fail. This is inspiring me to try again! :)
I love how Ann don’t brag or show off her skills. She does put effort on understanding the limitations and intentions people had when making the cakes. She’s a true hero, and so considering ❤️
Honestly, I can't tell you how much i love Ann's content. Hope she never stops creating!
Loved this rescue, especially the frog cake and the last minute cake rescue! As someone with kids who have very specific requests this is all very encouraging for me!
I was so happy to see Ann post a baking video this week! Don't get me wrong I love debunking videos, but I miss watching her show her baking skills from time to time. Either way, thank you Ann for always producing quality content on this platform. Greetings from Canada 😊
I feel the same way. Debunking was great for a time, but I prefer her more baking related videos especially when she can get science involved
Hello Ann! I just wanted to say that you have helped me so much with these videos, entertainment and education. I have bought your CookBook and it is amazing! I already tried some recipes and my family loved them! Thank you so much for keeping my sanity haha 😂
That is so wonderful to hear Mat 😀
I've really enjoyed your vids but the allusion-comparison of bigger folks in tight clothes as short hand for unappealing was :/ Not my jam.
I love how Ann tried to copy as accurate as possible to the cake even the store bought fondant and other stuff
Another great video as always, Ann. You continue to inspire me every single day. You're a very sweet and creative Australian.
Thanks so much Byron 😀
As other comments have stated you are so nice and supportive during the rest of the videos… why be so mean as to make fun of womens bodies at 8:20? Imagine those women seeing this video and seeing you use them as an example of looking bad :( so hurtful and disappointing to see.
I always enjoy your content. It's sooo well thought out, researched, and executed. Much love from India :)
Thanks Reliza 😀
Definitely my second favourite type of video you do, next to debunking. Hope you and the family are going well. ❤️
I love how Ann can teach everything from basics to pro techniques with absolutely no judgement. Its amazing what compassionate education can do!
Hey Anne, I know you probably won't see this, but my week has been pretty rubbish, my Friday and Friday evening especially. This video really cheered me up and made my day. Thank you for being awesome and making crazy amazing videos consistently!!!
I hope you have time to relax and let this rubbish week behind you. Enjoy yourself and have a nice weekend!
I hope you had a better week this week 😀
Yikes! The fatphobia shocked me. Love your channel and your content. Those people might have looked JUST as they wanted to look. That's really disappointing and unnecessary.
Agreed. I really love watching her but this took me off guard. What bothered me most was that these people seemed to just be minding their own business and most likely never consented to the pictures being put online.
cake rescue, ancient recipes & debunking videos are my official free therapy😍
I love your videos but I really didn't like those pictures used for the examples of tight fitting clothes, didnt seem very necessary to me to bring people down...
Hey Ann, just wanna say that you rock!
We all appreciate the work and effort you put into these videos!
Stay safe xx
Thanks Zoe 😀
@@HowToCookThat love from New Zealand
What better to start your Friday than a H2CT vid !!!!!! Thanks ann
Love, Love, Love this video. Thank you Ann!
With the first cake, first, I LOVE the idea of making all the decorations on separate paper-- that's genius! One question: When placing it on the cake, should you dab a bit of icing underneath each piece to keep them in place?
Also, I just want to mention that sugar is basically a liquid. It's dried/crystalized (in caster sugar or granulated sugar; further pulverized for icing sugar) but it IS a liquid in its natural state-- sugar cane, beet sugar, all start as a syrup. That's why it "dissolves" in tea or coffee or in cake batter. All it needs is a bit of liquid to return to this condition. But, because most of us see it as a solid, we don't think of it as a liquid. That's why you don't need much, if any, liquid with frosting, especially if the butter/margarine is soft.
I also must say, I love that you remember that most people do not bake every day or even every week. Suggesting a regular plate if you don't have (or want) a turntable is very thoughtful and kind. I do bake a lot but don't like to buy too many gadgets because I hate having a lot of clutter. So I've agonized over whether to buy one or not. The only reason I've even considered it is that so many channels encourage people to buy them. (I did happen to discover using a plate, which is almost as good.) Shoot, I'm still agonizing over the idea of getting an offset spatula. LOL!
Also, I love all the tips you offer. Do you even realize how valuable these tips are? NO ONE has ever explained exactly how to add fondant to a cake. I suppose they think it's obvious. Not so much. Thank you! I learn so much each time you do a cake-fail rescue. Thank you! Besides your basic recipes, I love these rescue videos, as well as the debunking videos. I've shared many of them and always recommend your channel to fellow bakers.
I try to keep gadgets to a minimum, too. I have dinner plates with a slightly raised edge. So I put one plate down, throw in some marbles or beads or even round dried beans, then add another plate on top. Now the top plate spins freely like a turntable.
You can just put it straight on - once it defrosts it is just normal buttercream
@@HowToCookThat Once again, thank you. 💝
Anne makes me smile. She reminds me of one of those RARE teachers you would come across in school that you feel actually cared about her students
Anne this isn't fair I came to watch cake fails and now I'm crying at the last woman's story. I admire her strength and love so much
Oh you are so compassionate. I’m feeling the love.
I HAVE TO BEAT THE BOTS I’VE NEVER BEEN SO EARLY
Ann deserves the world, and all of the youtube CEO’s money.
SAME
Love this, not only are you a culinary genius but you're so kind and constructive when giving advice instead of laughing at people's mistakes which is so wholesome ☺️🎂 definitely saving this for later ❤️
I really like how kind you are to the people who had the cakewreck. Everyone makes mistakes and most people don’t understand food chemistry beyond normal cooking.
Ann's voice and accent is so calming and relaxing. Thank you ❤🌹🙏
You do such an amazing job showing people that mistakes can be fixed... it's really helped me in my other crafts and I really love this series!!
I know this series takes so much work and I appreciate them so much… they’re my favorite!
I realized I think one of the main reasons I love these Cake Fail videos is getting to watch a professional baker use standard ingredients, utensils & methods.
Not only is it helpful for all us poor plebs, but it gives me a sense of "nostalgia"...I guess?
Reminds me of memories of helping & watching my mom bake in our little kitchen. :)
I appreciate Ann so much, especially in these videos! Not only being kind & helpful, but I get a keen sense that she is still very aware of what ingredients & products most people have access to - already what's in their house, and what they could access in the nearby shops (considering money & time too).
I like watching videos in which cooks do things I can't possibly do, part of it is their skills I don't personally have, but the main reason I can't do the cool things is all the resources being used in the videos.
(Even if you dropped all the money for the products on me right now, I still wouldn't have the *space* to use them!)
Sorry for the ramble lol. It's just awesome to watch someone who has access to these resources, but makes sure to pretend she doesn't have all these resources for each fail, even keeping in mind what resources are for sure shown/mentioned in each individual cake fail video featured. :)
I haven't seen this series in a while. Im glad it's back!
You are so amazing and I love all your "sciencey" stuff. I love chemistry and and cooking and I wish I had access to someone like you when I was young and didn't have resources to cooking information like I do now! Much love 🥰🥰🥰
I've made quite a few frog cakes before. Instead of using just icing I usually sculpt a lil blob using cake pop "mix", then I frost & decorate it :)
I love the Sweet Shop cake! Well done, Imogen and Caitlin! :)
Oh thank you!
Anne you always amaze me how u can come up with ways to fix cake fails.😃🥰
I think of Ann as my RUclips mum. Every video she makes puts a smile on my face and a little extra warmth in my heart 🥰
6:16 choosing your favourite frog sounds like a lot of emotional labour
I really don't appreciate using plus sized people in tight fitting clothes, and then saying "to make sure the lumps and bumps there are the ones that you want to be showing the world".
i can’t believe it took me this long to find a comment saying this. i’m watching it with my partner and as soon as that part came up, he paused it and we both just looked at each other like “wtf?????” incredibly saddening.
@@emospacequeen8073 same here!! This bit came on, and we immediately looked at each other like 'what just happened? what was that?!'
Real messed up how we seem to be the only people commenting on it.
It was terrible.
The original frog cake (not the fail) was made by a lovely RUclipsr who does cake decorating tutorials. Her name is Robyn Doucette - The Robyn's Nest. If you'd like to check her out. 💕🎂
I love how graceful you are by saying that it's ok, it's a gift, it's just cake 💓
"And now for cake number 4"
me: "Wait...four?"
"I'm not actually sure what happened to cake number 3..."
me: "Oh thank goodness, it's not just me who forgets how to count!"
I swear, Ann is a saint.
Oh and when it comes to frozen icing decorations- I use rubber-tipped tongs to pick them up. You have to be careful not to be too squeezy but the decorations don't melt as fast when I do it right. :P
I absolutely adore Ann's videos and how she recognizes not everyone has baking skills and that maybe not everyone needs them, either. and I saw this as someone who loves to bake! but I know so many people who benefit from being given advice on how to do things with store-bought options
Benefit to insomnia?? When you're in the USA, you get to see videos from your favorite creators in other parts of the world, 17 minutes after release! An Ann Reardon video makes it all the much better. :)
For real!! It's 1am and am having trouble falling back to sleep but it's okay, because I get to watch this video a bit early :^)
For cake number 2: 1. collect your hair 2. remove your rings 3. remove your bracelets : only then you can do anything