what an absolute QUEEN Ann is, to make 16 different kinds of frostings so we know how to help our sweets survive the heat. she really goes the extra mile!
She actually did this another time as well. There's some new additions, like the vegan frosting. But she made p much all of these, did the sun test, AND had a variety of ppl taste test them (some of the boys are in the ep as well).
Others have said it before, but I love how Ann takes the limitations of the original cake fail into account. In this case it's a broken fridge, but I also remember one where the person was limited to only store bought items, so that's what Ann used to rescue the cake. It would be so easy to ignore and just say "too bad, a fridge is really essential for any cake" but instead Ann took it as a challange and developed a frosting-melting-point experiment for othrrs who might have the same problem in the future.
It's such a wonderful touch! And as someone who lives in a high-temp area (35c/100f + summers) and has been tasked with bringing birthday cake to more than one summer BBQ, I really appreciate Ann going the extra step to test frostings. Looks like there's a lot of italian meringue in my future!
Only problem here is that some of the ingredients (chocolate compound, for example) aren't available everywhere in Uganda. 🤷♀ Also, raw eggs are not safe everywhere either!
Cake rescues are so awesome because 1) you CAN salvage a cake and 2) you're giving great tips on what to do instead so you're successful. Love any and all food science information, too! I find it endlessly fascinating.
Less cakes wasted over all. I have seen people trow entire cakes in the trash and it always makes me sad. Ofcourse you need to if they have become dangerous to eat, but if the get thrown because of a cracked cake or melted frosting it is such a waste.
@@Crow_Smith You know Ann would pick it up, dust it off, cut off some parts, add a sculpture out of compound chocolate, and make it into some incredible creation our limited minds could never even dream up 😂
Self Sufficient Me has similar style content but in the context of growing food. He's not a food scientist but he has a never ending supply of dad jokes.
Yeah I'm always amazed how she goes the extra mile! I'm literally never disappointed with where she stops, but I also appreciate that she doesn't go too crazy ;)
Your last cake rescue with no special tools gives the same vibes as when Bob Ross made a video where he painted only in shades of grey because a viewer said "I can't paint like you, I'm colourblind!" When there's a will, there's a way!
Ann, you missed the real dark chocolate ganache cupcake! That was standing perky too - just blended in with the background! Thank you for all your hard and super in depth work!
The hack with the plastic sandwich bags was unexpectedly amazing! I've used sandwich bags to pipe frosting, but I just did little blobs, I never even considered making cuts to create star shapes! It's so simple, yet so creative!
i always get the feeling that cake rescue videos are Dave's favourites because he gets to eat all the delicious cake after filming off camera, and not the 'hacks' he normally eats on camera
0:48 Only an Australian could say that 29 degrees C is mild lol :'). Here in the UK, we begin to melt if the temperature rises above 10 degrees C 😅 One thing I *really* love about this series is how you take people's situations into consideration - including the materials they have available (i.e. that one cake that only used store-bought cakes and fondant, and this one here which has no fridge). Really kind and thoughtful of you, Ann!
@@overworlderIkr I live in the UK but went to the Middle East during the summer and it was like 45C but felt cooler than when we had the 40C heatwave back home
Ikr. I lived in the UK for 9 months, during "summer" people would go to the beach and I would still be wearing atleast 2 layers to stay warm. When I returned to Australia I had an extra suitcase of winter clothes that I haven't worn since.
@@overworlder actually about cold temperatures being more bearable in the UK due to higher humidity, that's not true, it feels absolutely freezing and unbearable here even at 2 or 3C
It is amazing how different people's temperature preferences around the world. I live in the south eastern USA, 29C is warm but not hot around here. It isn't hot around here till 32 to 35C (90 to 95F), and we only recieve heat warning when we are over 37C (99F).
Love the frosting test. Would love to see more things like that; things that test real practical dessert issues. Ooh and then if you do enough of them you could test the combinations out and come up with a list of best recipes for each challenge, "best sun/heat stable treats", "most transport stable", etc.
As someone who barely ever frosts anything I really love the second cake save! If my result without tools turned out a third as pretty I'd be jazzed. 🎂 Also the frosting test was amazingly thorough, thanks Ann. (Btw; did anyone else think that the first cake actually looked kind of cool? Definitely wouldn't have minded getting that on my birthday table.)
I think I wouldn't have been mad, either lol I prolly would've just eaten the frosting with a spoon, like pudding, alongside my cake... But that's just because chocolate is one of my weaknesses hahaha!
I found myself watching the frosting melting test the way others watch sports games! I just love experiments. What fun! My vote for first to melt is/was the whipped cream. That is my favorite frosting by far! The cake rescue without tools was spectacular. Your scientific prowess and artistry are both utterly beautiful. Thank you for sharing them with us!
You should try cream and mascarpone! Makes it stiffer so you can actually decorate cakes with it. Personally I hate buttercream, just any cos it’s way too fatty + too sweet (as if you don’t add enough sugar it tastes buttery and eating butter by the spoon full is… not ideal 😂) I also tried double cream (it has like 40% fat), with normal cream and mascarpone… it turned out to be stiffer but not rlly noticeable (with the cream + mascarpone). Technically you can use whipped cream to decorate light cakes like those Asian sponge cakes (a lot of Asian bakery use light cream instead of buttercream, maybe just where I am but yeah 😅)
Me too I just love those kinds of experiment! If you want your whipped cream to hold up longer you can use just a little modified starch added while whipping (Sahnesteif in Germany ;)) and it would smash the competetion! Also it doesn't have a taste itself, meaning it will still just taste like whipped cream :) Other youtubers have tried this aswell, if you don't trust the word of a stranger on the internet ^^
I love these videos so much. They're so educational but she's also so nice and understanding, she never makes fun of any of the "fails", and never blames the person for not knowing or messing up. Also, goes beyond to explain how to prevent those mistakes and show alternatives. Ann makes baking so accesible.
@@pineappleparty1624 i don't even think it gets that temperature for more than a week here. But then again our winters would probably cause a government shutdown in australia
@@pineappleparty1624 To explain a lot of places that don't have the right infrastructure to handle the heat makes the risk of heat poisoning higher. Also since some people have never experienced that much heat their bodies just go into shock. Ex. The UK heat wave that hospitalized ppl since their buildings are designed to hold heat in
I enjoy all your content; cake rescues, 5 min crafts, food science, cake builds, 200 year old recipes and the rest. I rewatch all at least 2-3 times, but by far the video I've rewatched the most is your family vacation to Pompeii (my family and I have watched it 4 times.) It's fascinating. We made your take on the 2000 year old Pompeii honey, yeast, whole flour cake and it was delicious. Best (and healthiest) cake! Great work Ann!
I remember when you did a video comparing different types of frosting and you got your boys and some of their friends to try the different types. The younger kids were not impressed with the frosting made with shortening and the facial expressions were GOLD!
American cakes are routinely frosted with shortening 😭 A bakery opened up in the little rural West Virginia town I was living in and when I asked her what kind of buttercream she used for the cupcakes in the window, she boasted how it was made with Crisco so it wouldn’t turn 😢
@@heatherduke7703 they call it decorator icing - crisco, butter flavor, icing sugar. I like it in the context of a very specific grocery store cake (Ukrop's - maybe you've heard of it as it was a Richmond, VA staple) because it tastes like my birthdays in childhood, but it's otherwise noisome.
@@heatherduke7703 In the American southeast at a food chain known as Publix, we use real butter to mix huge batches of fresh buttercream. Even the box of icing mix says "DO NOT USE WITHOUT BUTTER!". Chantilly icing is made fresh as well with real fruit flavorings.
Absolutely love that you go above and beyond to find different ways in which people can rescue their cakes or plan cakes in suboptimal environments! You never know what kind of strange problem people can run into when making a cake, and it makes for a great video too! I haven't finished watching, but I am super curious to see if there's a frosting that can hold up in warm temperatures!
I absolutely love cake rescue, I've rewatched all the episodes so many times because they're just so wholesome and comforting! Also as a Dutch person I'm laughing so hard at "It's only 29C so it's not that hot" because here basically anything above 25C is already treated like a heatwave
I live in Argentina, so I'm in the same hemisphere as Anne but even though we can reach 39 degrees C (and we did, last Sunday), 29 degrees is NOT mild!
Have never even heard of half of those frostings before. The Italian meringue frosting looked absolutely delicious and I have my mind set on making some.
I don't know if it was intentional, but I actually really like the combination of the chocolate leaves and those spiral candles. Brings to mind smoldering leaves, where the candles are little wisps of smoke rising up from kindling. Its kind of an odd theme for a cake but I dig it for some strange reason. Makes me think of Autumn.
Nothing like waking up to have a 3 am pregnancy snack to find that Ann just posted a new video 30 minutes ago! Thanks Ann for making a pretty bad night a lot better 🧡
As a Pastry Chef from Texas, who has been baking since I was in 3rd grade, thank you so much for this video. I needed this video since I was a little girl. Thank you for taking the time to show, explain why science is science and sometimes heat that we have to face is out of our control. How creative of you to put tape on a plastic bag! I've always had to use them, but I never thought about creating a star tip - brilliant. And the serrated knife hack! Bravo. I can't wait to see what else you come up with!!!
I've never seen someone make Playlist sorted by year. That is honestly super helpful for people like me who occasionally like to go back to watch older videos!
Loved your experiment on the different types of frosting! In Asia, we don't fancy too sweet desserts (in fact, when someone says "Yum, its not too sweet!" its actually a compliment!) so I don't use buttercream on my bakes. Usually go for cream cheese or a whipped dark chocolate ganache frosting. Am surprised how well the whipped cream one lasted actually! Thought it would be one of the first to melt
Italian meringue buttercream adds butter to the meringue. Swiss meringue buttercream is a different method; heat egg whites and sugar over a bain marie until the sugar is not grainy when you rub your fingers together, add to a stand mixer and whip until it’s a glossy meringue and is at room temperature, then add butter. Similar, but not quite the same. Swiss meringue buttercream is a little easier to make than Italian. Regardless, thank you for the video and all 16 types of frosting. That’s dedication! ❤
Always so happy to see you unload Ann. With life changing constantly over the past few years with COVID etc it’s like the one constant was the fortnightly H2CT show 😂 keep it up, hope you and family are enjoying 2023 😊
Hi Ann!! I have literally been watching you since I was a kid, just looking for some help as a beginner baker. Now I’m a med student watching you to relax and learn more about food science, and I still love all your videos. Thanks for staying here so long so we can all benefit from your grace 💕
I genuinely get so excited when I see a new video upload from you! I love your videos and I'm currently rewatching your debunking ones! You're amazing, Ann and I love your family too! X
The second you started giving instructions on how to cut the plastic bag I immediately remembered the video you were referencing!! I can’t believe it’s been over 10 years since I started watching your channel, thank you so much for continuing to make awesome videos all these years!
I actually love the first "fail" cake, I would have called it a win! :D Coconut oil starts to solidify somewhere around 75F, and it will get rock hard in the fridge, which is why that frosting went solid. I wouldn't make frosting with coconut oil because people can be sensitive to it, and even my tummy gets a bit wonky if I have a little too much (it's the only cooking oil I can use anymore and I only use a little bit... food allergies suck!).
Man that video was 10 years ago? Wow I can’t believe I’ve been following you for that long. I was in high school when I found your channel and I’ve literally made every single birthday cake following your recipes since then.
I have watched your channel for at least 5 years now and have been SOO impressed with the time and energy you put into everything you do. My kids have LOVED watching your "tiny kitchen" and I have enjoyed watching the videos where you re-do the 200 year old recipes. You are super creative and dedicated. In this video, I was super, super, super impressed with your ideas of how to do a cake without any cake decorating tools. The cake looks amazing! You could never tell that it was done without any tools. The idea of chocolate on leaves and cutting a bag to make a piping bag are amazing! I also love the idea of using the back side of the bread knife- it looks super smooth and very professional!
Wow! I love how this channel combines food n science every single time! Loved the frosting experiment! And the no nozzle no spatula cake was incredible!
The buttercream you described as "Swiss meringue buttercream" (based on your description) is actually Italian meringue buttercream. Swiss is still meringue based but the different technique (heating egg whites & sugar together and THEN whipping together before adding butter) makes it a bit less stable than Italian meringue buttercream.
Had to put it out there that I learn so much from you, and the thing is that I remember everything you teach in your videos. In chemistry, there are a lot of topics tracing back to food, like emulsions, biomolecules and more. And kid you not, on an average I get around +6 marks in chemistry because of everything you have taught us about them.
I'm moving into a new place this month and I wanted to get back into baking, I just bought your cookbook last week and I just know these videos are going to be helpful for us! Thank you for all the informative videos!
I remember watching the old vdos u've referred to in this vdo..the frosting tests...the piping tips...brought back memories...the channel has grown so so much since then..couldn't be more proud of u!!❤😭
Ann, that ending got me a bit emotional. I've followed you for a few years now, but you never fail to impress me with your techniques. You're truly brilliant and deserve a lot of success! Lots of love from Brazil!
hi ann! i always look forward to your videos! i’ve been watching you since i was a kid and you’ve helped me discover my passion for baking! crazy to think i’m an adult now haha
this reminds me of the chocolate and vanilla frosting tutorials and taste tests you did a while back and compared how well they stood in the heat! amazing videos as always, love your content❤️
I've been ill this week so this is a lovely distraction... Although your videos always make me want cake 🎂 I notice in the cupcake race, the real dark chocolate ganache was holding on pretty strong at the end too! I'm guessing since it had less fat and sugar. Lucky me, since dark choc is my favourite. Great work as always! 😍
I love your rescue videos! Not only are they very practical but they are affordable for people who might not have lots of money or don't want to spend a lot. Plus they aren't time consuming.
I love the last hack! It's perfect for people esp students living on a budget to celebrate special moments 🙂 Ann I've beem following you since 2014 when I was in high school, and I'm now completing my master's , always been a huge fan 🌸
i love the hacks and tips for the cake without any specialised tools. it looks like the kind of thing i could try out at home without first spending a bunch of money on specialised equipment i may never use again
those little edits of arrows and spinning things, they are amazing, i have ADHD and I loved these edits, and my students with autism and adhd could really follow it! nothing fancy, just extra visual cues!!! Love your videos, I show them to students of all kinds and they are always surprised that content farms EXIST!
Im always late for Ann's video because I live in Canada and we have different timezones, but I always wake up and start with her videos, I seriously can't express how much I love her vids
The last tip I would call "improvising at someone else's house" lol. After a long time at work in a bakery I learned how to make a piping bag from parchment paper. I could do it now with my eyes closed. With no star tip at all, you can do a lot with simple confetti drizzles on the sides and balloons piped on top, and of course sprinkles lol.
When you said you were down to 4, it looked like the real dark chocolate ganache was still staying on the cupcake, and you hadn't said anything about it, which would have made it 5 still standing, right? Unless it was dripping down the side facing away from the camera at 6:39?
I’ve been watching your videos for a while, Ann, but never commented. Have to say this is one of the best. Thank you so much for all the experiments and information, all done in your inimitable style. Keep up the fantastic work.
Oh wow... I love how you said a mild 89° ....... I couldn't bear it! I'm a proper cold-blood! While everyone is shivering in the Winter, I long to have all the windows open, and Summer is a torment! Thankfully here in Scotland the climate is very kind to cakes, which is great for me as I've been making them for many years, and I absolutely love your videos.😊😊😊 Thanks for all the time and care you take in the making..... long may you continue.😊😊❤❤
*_I just turned 60, was planning to Retire Soon? BooM the Economy Crashes into Recession and High Inflation ! I guess I will keep working another yr or 2?...._*
You're not the only one. Seems it won't bounce back for a while like it quickly did in the semi crash of 2020, different reasons now. Plus inflation won't go back down quickly either.!!
Thanks for the advice. I found her page already. and left her a msg. It won't be a bad Idea to be investing while working. So that economy crashing doesn't affect our retirement
I get sooooo excited when you post 🎉 Also thank you for all the time you spent making each of those frostings. You made it look so quick but I’m sure it was quite the project.
Ann, this video is MIND-BLOWING! I LOVE the frosting test, very very useful! Amazing and i especially love how you demonstrate that to make a cool home-made cake, you don't really need any fancy equipment. I adore you videos. 💐💐💐😘
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I can't tell you how much I love your videos Ann thanks for the hard work.🥰😊
Sweetheart you forgot about the real dark chocolate
what an absolute QUEEN Ann is, to make 16 different kinds of frostings so we know how to help our sweets survive the heat. she really goes the extra mile!
Right? Like that's a queen behavior!
She is too slay for this world
She actually did this another time as well. There's some new additions, like the vegan frosting. But she made p much all of these, did the sun test, AND had a variety of ppl taste test them (some of the boys are in the ep as well).
Definitely a queen 👸🙌
@@StonedtotheBones13 longtime h2ct fans remember 🫡
Others have said it before, but I love how Ann takes the limitations of the original cake fail into account. In this case it's a broken fridge, but I also remember one where the person was limited to only store bought items, so that's what Ann used to rescue the cake. It would be so easy to ignore and just say "too bad, a fridge is really essential for any cake" but instead Ann took it as a challange and developed a frosting-melting-point experiment for othrrs who might have the same problem in the future.
It's such a wonderful touch! And as someone who lives in a high-temp area (35c/100f + summers) and has been tasked with bringing birthday cake to more than one summer BBQ, I really appreciate Ann going the extra step to test frostings. Looks like there's a lot of italian meringue in my future!
Only problem here is that some of the ingredients (chocolate compound, for example) aren't available everywhere in Uganda. 🤷♀ Also, raw eggs are not safe everywhere either!
@leikestellen Both the egg based frosting recipes are cooked. They are cooked by the hot sugar. Melted sugar is RIDICULOUSLY hot.
@@rhymebeat1142 Oh, that's good to know!
I mean, what would be the point otherwise?
Cake rescues are so awesome because 1) you CAN salvage a cake and 2) you're giving great tips on what to do instead so you're successful. Love any and all food science information, too! I find it endlessly fascinating.
thanks Sarah
Basically unless it falls in dirt or glass you can pretty much fix any cake!
Less cakes wasted over all. I have seen people trow entire cakes in the trash and it always makes me sad. Ofcourse you need to if they have become dangerous to eat, but if the get thrown because of a cracked cake or melted frosting it is such a waste.
Gah! Autocorrect...meant to say FOOD science...
@@Crow_Smith You know Ann would pick it up, dust it off, cut off some parts, add a sculpture out of compound chocolate, and make it into some incredible creation our limited minds could never even dream up 😂
It's extremely rare finding a RUclipsr that puts this much quality into their content
Self Sufficient Me has similar style content but in the context of growing food. He's not a food scientist but he has a never ending supply of dad jokes.
you are just not looking at the right community
Yeah I'm always amazed how she goes the extra mile! I'm literally never disappointed with where she stops, but I also appreciate that she doesn't go too crazy ;)
What?
Barring content farms, every youtuber puts alot of time and effort in their videos
Your last cake rescue with no special tools gives the same vibes as when Bob Ross made a video where he painted only in shades of grey because a viewer said "I can't paint like you, I'm colourblind!" When there's a will, there's a way!
What a lovely reference!
Ann, you missed the real dark chocolate ganache cupcake! That was standing perky too - just blended in with the background!
Thank you for all your hard and super in depth work!
Yeahh I've noticed that too
Was also going to say something about that, too.
I was looking to see if anyone else commented on this.
Maybe the lead or cadmium in the chocolate helped it retain form. This is why we can't have nice things. 😒
I wonder if @howtocookthat knew something about it we didn't
The hack with the plastic sandwich bags was unexpectedly amazing! I've used sandwich bags to pipe frosting, but I just did little blobs, I never even considered making cuts to create star shapes! It's so simple, yet so creative!
i always get the feeling that cake rescue videos are Dave's favourites because he gets to eat all the delicious cake after filming off camera, and not the 'hacks' he normally eats on camera
That amount of cake and frosting... is still healthier than many of the hacks he's tried.
My hats off to Dave for eating nightmares for entertainment
@@gracehowell. true, they don't come with a helping of carcinogens inside 😂 man, that Nutella container one from last time!
I'd be in trouble if there was cream cheese frosting in the fridge...yum yum!
@@Kait2478 to be fair in a lot of countries Nutella comes in glass jars not plastic. So it would probably work better in glass.
0:48 Only an Australian could say that 29 degrees C is mild lol :'). Here in the UK, we begin to melt if the temperature rises above 10 degrees C 😅
One thing I *really* love about this series is how you take people's situations into consideration - including the materials they have available (i.e. that one cake that only used store-bought cakes and fondant, and this one here which has no fridge). Really kind and thoughtful of you, Ann!
Humidity makes the difference. The other side of the coin is the dry air feels a lot colder at lower temps than in the UK!
@@overworlderIkr I live in the UK but went to the Middle East during the summer and it was like 45C but felt cooler than when we had the 40C heatwave back home
Ikr. I lived in the UK for 9 months, during "summer" people would go to the beach and I would still be wearing atleast 2 layers to stay warm. When I returned to Australia I had an extra suitcase of winter clothes that I haven't worn since.
@@overworlder actually about cold temperatures being more bearable in the UK due to higher humidity, that's not true, it feels absolutely freezing and unbearable here even at 2 or 3C
I love how much work and thought Anne puts into these videos.
Also calling 29 C as not too hot is very funny as someone from England
my thoughts exactly. Greetings from wintery Germany.
And Canada, during a snowstorm 😂
And Scandinavia 🤣
I was looking for this comment 😂 everything over 30 degrees is just too warm
It is amazing how different people's temperature preferences around the world. I live in the south eastern USA, 29C is warm but not hot around here. It isn't hot around here till 32 to 35C (90 to 95F), and we only recieve heat warning when we are over 37C (99F).
Love the frosting test. Would love to see more things like that; things that test real practical dessert issues. Ooh and then if you do enough of them you could test the combinations out and come up with a list of best recipes for each challenge, "best sun/heat stable treats", "most transport stable", etc.
Oh, new category ideas:
Least mess from young kids
Least stains created (possibly related to above...)
Most servings per batch with only a microwave
I L♡VE THIS IDEA 🤗
babe quick Ann Reardon just posted
Literally 😊
I just got here! Oo just in time!
(づ ͡ ᗜ ͡ )づ
Lol!
no thanks
@@rat_dragon then why are you here lol..?
Cake rescues are so soothing for some reason! It's the "kind mom" energy from Ann I'm sure, I love these videos ♥♥♥
Helping people with baking whilst not making fun of their mistakes is so virtuous.
As someone who barely ever frosts anything I really love the second cake save! If my result without tools turned out a third as pretty I'd be jazzed. 🎂 Also the frosting test was amazingly thorough, thanks Ann.
(Btw; did anyone else think that the first cake actually looked kind of cool? Definitely wouldn't have minded getting that on my birthday table.)
I think I wouldn't have been mad, either lol I prolly would've just eaten the frosting with a spoon, like pudding, alongside my cake... But that's just because chocolate is one of my weaknesses hahaha!
I found myself watching the frosting melting test the way others watch sports games! I just love experiments. What fun! My vote for first to melt is/was the whipped cream. That is my favorite frosting by far! The cake rescue without tools was spectacular. Your scientific prowess and artistry are both utterly beautiful. Thank you for sharing them with us!
I'm glad you enjoy it as much as I do.
You should try cream and mascarpone! Makes it stiffer so you can actually decorate cakes with it. Personally I hate buttercream, just any cos it’s way too fatty + too sweet (as if you don’t add enough sugar it tastes buttery and eating butter by the spoon full is… not ideal 😂)
I also tried double cream (it has like 40% fat), with normal cream and mascarpone… it turned out to be stiffer but not rlly noticeable (with the cream + mascarpone).
Technically you can use whipped cream to decorate light cakes like those Asian sponge cakes (a lot of Asian bakery use light cream instead of buttercream, maybe just where I am but yeah 😅)
I didn't know which would melt first, but I correctly predicted the Italian meringue would melt last!
Me too I just love those kinds of experiment! If you want your whipped cream to hold up longer you can use just a little modified starch added while whipping (Sahnesteif in Germany ;)) and it would smash the competetion! Also it doesn't have a taste itself, meaning it will still just taste like whipped cream :)
Other youtubers have tried this aswell, if you don't trust the word of a stranger on the internet ^^
Same!
I love these videos so much. They're so educational but she's also so nice and understanding, she never makes fun of any of the "fails", and never blames the person for not knowing or messing up. Also, goes beyond to explain how to prevent those mistakes and show alternatives. Ann makes baking so accesible.
Love how Ann said ‘mild 29C’ whereas where I’m at that would be almost boiling hot 😂 Great video as ever!
Thanks! 😃
I don't even break a sweat in such weather. How is it dangerous to others? =o
@@pineappleparty1624 i don't even think it gets that temperature for more than a week here. But then again our winters would probably cause a government shutdown in australia
to me 29c is a hot summer day lol
@@pineappleparty1624 To explain a lot of places that don't have the right infrastructure to handle the heat makes the risk of heat poisoning higher. Also since some people have never experienced that much heat their bodies just go into shock. Ex. The UK heat wave that hospitalized ppl since their buildings are designed to hold heat in
I enjoy all your content; cake rescues, 5 min crafts, food science, cake builds, 200 year old recipes and the rest. I rewatch all at least 2-3 times, but by far the video I've rewatched the most is your family vacation to Pompeii (my family and I have watched it 4 times.) It's fascinating. We made your take on the 2000 year old Pompeii honey, yeast, whole flour cake and it was delicious. Best (and healthiest) cake! Great work Ann!
I remember when you did a video comparing different types of frosting and you got your boys and some of their friends to try the different types. The younger kids were not impressed with the frosting made with shortening and the facial expressions were GOLD!
ha, yes we watched that one last week ... we hadn't seen it for so long either. It gave us all a good laugh. All the kids were so small too!
American cakes are routinely frosted with shortening 😭
A bakery opened up in the little rural West Virginia town I was living in and when I asked her what kind of buttercream she used for the cupcakes in the window, she boasted how it was made with Crisco so it wouldn’t turn 😢
@@heatherduke7703 they call it decorator icing - crisco, butter flavor, icing sugar. I like it in the context of a very specific grocery store cake (Ukrop's - maybe you've heard of it as it was a Richmond, VA staple) because it tastes like my birthdays in childhood, but it's otherwise noisome.
@@heatherduke7703 In the American southeast at a food chain known as Publix, we use real butter to mix huge batches of fresh buttercream. Even the box of icing mix says "DO NOT USE WITHOUT BUTTER!". Chantilly icing is made fresh as well with real fruit flavorings.
@@pineappleparty1624publix bakery is goated tbh
Absolutely love that you go above and beyond to find different ways in which people can rescue their cakes or plan cakes in suboptimal environments! You never know what kind of strange problem people can run into when making a cake, and it makes for a great video too! I haven't finished watching, but I am super curious to see if there's a frosting that can hold up in warm temperatures!
I absolutely love cake rescue, I've rewatched all the episodes so many times because they're just so wholesome and comforting! Also as a Dutch person I'm laughing so hard at "It's only 29C so it's not that hot" because here basically anything above 25C is already treated like a heatwave
As a Brit .. that’s exactly what I thought 😂
I am danish, and I burst out laughing when she said "mild 29C". 18C can be seen as mild here.
Yep, as I live in Scotland my thoughts went, "29C are you kidding me, that's hell adjacent temperature!"
I live in Argentina, so I'm in the same hemisphere as Anne but even though we can reach 39 degrees C (and we did, last Sunday), 29 degrees is NOT mild!
Yea I also live in Scotland and I would pass out if it hit 29C
Best. Channel. On. RUclips. Period. Thank you Ann, for all the effort and work that you put into your videos.
Have never even heard of half of those frostings before. The Italian meringue frosting looked absolutely delicious and I have my mind set on making some.
I don't know if it was intentional, but I actually really like the combination of the chocolate leaves and those spiral candles. Brings to mind smoldering leaves, where the candles are little wisps of smoke rising up from kindling. Its kind of an odd theme for a cake but I dig it for some strange reason. Makes me think of Autumn.
Nothing like waking up to have a 3 am pregnancy snack to find that Ann just posted a new video 30 minutes ago! Thanks Ann for making a pretty bad night a lot better 🧡
glad to have helped you pass a bit of the night :)
As a Pastry Chef from Texas, who has been baking since I was in 3rd grade, thank you so much for this video. I needed this video since I was a little girl. Thank you for taking the time to show, explain why science is science and sometimes heat that we have to face is out of our control. How creative of you to put tape on a plastic bag! I've always had to use them, but I never thought about creating a star tip - brilliant. And the serrated knife hack! Bravo. I can't wait to see what else you come up with!!!
Ann, your "cake rescue" translates into "my mental health rescue" for me! 😂❤️✨️
Hi Christine, praying for an amazing peace even if you're in the midst of chaos all around you.
@@HowToCookThat Thank you, Ann!!! ❤️❤️
That’s amazing Ann, you did a great job!
Cheers, Cristina. Wishing you the best, from a ND nervous nelly. 🌻💗
I've never seen someone make Playlist sorted by year. That is honestly super helpful for people like me who occasionally like to go back to watch older videos!
Leave it to Anne to teach how to frost a cake without frosting equipment. Absolutely amazing.
I like it how Ann goes into these little rabbit holes when helping people.
This is different from watching paint dry... watching cupcakes melt! Awesome experiment!
Loving how you use your knowledge of baking to make it so even people who have no tools, and not even a fridge can make amazing deserts!
Loved your experiment on the different types of frosting! In Asia, we don't fancy too sweet desserts (in fact, when someone says "Yum, its not too sweet!" its actually a compliment!) so I don't use buttercream on my bakes. Usually go for cream cheese or a whipped dark chocolate ganache frosting. Am surprised how well the whipped cream one lasted actually! Thought it would be one of the first to melt
I love 'not too sweet' desserts - will have to try some!
Italian meringue buttercream adds butter to the meringue. Swiss meringue buttercream is a different method; heat egg whites and sugar over a bain marie until the sugar is not grainy when you rub your fingers together, add to a stand mixer and whip until it’s a glossy meringue and is at room temperature, then add butter. Similar, but not quite the same. Swiss meringue buttercream is a little easier to make than Italian.
Regardless, thank you for the video and all 16 types of frosting. That’s dedication! ❤
I've been watching your channel for years, and it's always been so awesome when you post a new video! You're one of the reasons I got into baking :D
Thanks for watching for so long 😀 I love it
Legitimately the cupcake lineup is why I love your channel so-- I adore how you go the extra mile to test things out for all of us! Thank you!
Always so happy to see you unload Ann. With life changing constantly over the past few years with COVID etc it’s like the one constant was the fortnightly H2CT show 😂 keep it up, hope you and family are enjoying 2023 😊
Thanks for the encouragement Noah 😀
Hi Ann!! I have literally been watching you since I was a kid, just looking for some help as a beginner baker. Now I’m a med student watching you to relax and learn more about food science, and I still love all your videos. Thanks for staying here so long so we can all benefit from your grace 💕
I remember the original one from years back! Melting frosting looks amazing
That homemade piping bag is genius!
I genuinely get so excited when I see a new video upload from you! I love your videos and I'm currently rewatching your debunking ones! You're amazing, Ann and I love your family too! X
thanks for the encouragment
The second you started giving instructions on how to cut the plastic bag I immediately remembered the video you were referencing!! I can’t believe it’s been over 10 years since I started watching your channel, thank you so much for continuing to make awesome videos all these years!
Thanks Ann! I love the cake rescue videos, and appreciate your judicious application of food science along the way.
Cake rescue is my favorite series! Ann gets to show off her creativity and food science knowledge
I actually love the first "fail" cake, I would have called it a win! :D
Coconut oil starts to solidify somewhere around 75F, and it will get rock hard in the fridge, which is why that frosting went solid. I wouldn't make frosting with coconut oil because people can be sensitive to it, and even my tummy gets a bit wonky if I have a little too much (it's the only cooking oil I can use anymore and I only use a little bit... food allergies suck!).
Ann Reardon for president. or at least a Nobel prize. you rock, Ann. thanks for sharing so much of your wisdom with us.
Man that video was 10 years ago? Wow I can’t believe I’ve been following you for that long. I was in high school when I found your channel and I’ve literally made every single birthday cake following your recipes since then.
The amount of effort put into the cupcake icing experiment! It was very informative.
I love these cake rescues, they're just so lovely and creative.
I have watched your channel for at least 5 years now and have been SOO impressed with the time and energy you put into everything you do. My kids have LOVED watching your "tiny kitchen" and I have enjoyed watching the videos where you re-do the 200 year old recipes. You are super creative and dedicated. In this video, I was super, super, super impressed with your ideas of how to do a cake without any cake decorating tools. The cake looks amazing! You could never tell that it was done without any tools. The idea of chocolate on leaves and cutting a bag to make a piping bag are amazing! I also love the idea of using the back side of the bread knife- it looks super smooth and very professional!
Wow! I love how this channel combines food n science every single time! Loved the frosting experiment! And the no nozzle no spatula cake was incredible!
The buttercream you described as "Swiss meringue buttercream" (based on your description) is actually Italian meringue buttercream. Swiss is still meringue based but the different technique (heating egg whites & sugar together and THEN whipping together before adding butter) makes it a bit less stable than Italian meringue buttercream.
Love these cake rescues, you do such a fantastic job 💕
Thanks Sarah
It's truly beautiful!
@@HowToCookThat you are so welcome 💕
I love your cake rescues, that's how I found your channel by watching a different cake rescue video😄
You put so much effort into your videos, and honestly you deserve all the subs! You're much better than those fake recipe hacks out there.
I love the amount of attention to detail she puts in her videos. Her video are so pleasing to watch!
Seeing a new how to cook that video in my feed is always a highlight of my day :D
Had to put it out there that I learn so much from you, and the thing is that I remember everything you teach in your videos. In chemistry, there are a lot of topics tracing back to food, like emulsions, biomolecules and more. And kid you not, on an average I get around +6 marks in chemistry because of everything you have taught us about them.
I'm moving into a new place this month and I wanted to get back into baking, I just bought your cookbook last week and I just know these videos are going to be helpful for us! Thank you for all the informative videos!
Awesome
I remember watching the old vdos u've referred to in this vdo..the frosting tests...the piping tips...brought back memories...the channel has grown so so much since then..couldn't be more proud of u!!❤😭
This series is so helpful!
Your tips have helped me before in the past!
Ann, that ending got me a bit emotional. I've followed you for a few years now, but you never fail to impress me with your techniques. You're truly brilliant and deserve a lot of success! Lots of love from Brazil!
hi ann! i always look forward to your videos! i’ve been watching you since i was a kid and you’ve helped me discover my passion for baking! crazy to think i’m an adult now haha
You'd be familiar with some of the old ones then 😀
Always makes me smile when you upload
this reminds me of the chocolate and vanilla frosting tutorials and taste tests you did a while back and compared how well they stood in the heat! amazing videos as always, love your content❤️
The sandwich bag hack was really genius. Appreciate your gentle guidance and thorough explanations on these videos a lot!
I've been ill this week so this is a lovely distraction... Although your videos always make me want cake 🎂
I notice in the cupcake race, the real dark chocolate ganache was holding on pretty strong at the end too! I'm guessing since it had less fat and sugar. Lucky me, since dark choc is my favourite.
Great work as always! 😍
hope you're feeling better soon :)
@@HowToCookThat naww cheers lovely
The work you put into your videos is on another planet!
Another Friday, another HTCT video!! ♥️ Your videos always make my Fridays better, thank you Ann. 😊
I love your rescue videos! Not only are they very practical but they are affordable for people who might not have lots of money or don't want to spend a lot. Plus they aren't time consuming.
can we take a moment to appreciate how much work goes into these videos? ❤
She gets paid well for going the extra mile hehe.
I love the last hack! It's perfect for people esp students living on a budget to celebrate special moments 🙂 Ann I've beem following you since 2014 when I was in high school, and I'm now completing my master's , always been a huge fan 🌸
This is actually so helpful, I plan to make a cake for a friend whose birthday is coming soon. Thank you!
Wow, that last cake is beautiful and not using any fancy equipment. That is a hack I can use!!!! Thank you for all of your videos and hacks.
The frosting experiment was so cool! I always thought American buttercream melted fast in warm temperature
If you added milk or water it would melt faster than it did - similar to the margarine. Make it with no liquid and it lasts longer.
the amount of effort she puts in to each one of these videos is next level
Yayyy Cake Rescues 🥰! Thanks Ann!
i love the hacks and tips for the cake without any specialised tools. it looks like the kind of thing i could try out at home without first spending a bunch of money on specialised equipment i may never use again
You didn't just rescued a cake, you also rescued someone! 😆
Where?
those little edits of arrows and spinning things, they are amazing, i have ADHD and I loved these edits, and my students with autism and adhd could really follow it! nothing fancy, just extra visual cues!!! Love your videos, I show them to students of all kinds and they are always surprised that content farms EXIST!
Looks delicious 😋 Greetings from England 😄 Have a great day everyone 🌻
It was 36C here today, I bet it's cooler in England
Storms, rain and a very comfortable 6°c this week. Better than the -2°c we've been having the last two weeks. 😁☂️❄🌧🌬
Im always late for Ann's video because I live in Canada and we have different timezones, but I always wake up and start with her videos, I seriously can't express how much I love her vids
What about the real dark chocolate ganache frosting, when did that one melt?
The last tip I would call "improvising at someone else's house" lol. After a long time at work in a bakery I learned how to make a piping bag from parchment paper. I could do it now with my eyes closed. With no star tip at all, you can do a lot with simple confetti drizzles on the sides and balloons piped on top, and of course sprinkles lol.
When you said you were down to 4, it looked like the real dark chocolate ganache was still staying on the cupcake, and you hadn't said anything about it, which would have made it 5 still standing, right? Unless it was dripping down the side facing away from the camera at 6:39?
I’ve been watching your videos for a while, Ann, but never commented. Have to say this is one of the best. Thank you so much for all the experiments and information, all done in your inimitable style. Keep up the fantastic work.
Mild 29°?!
*Laughs in UK*🥵
It is sheer genius to have the arrangement of the various cupcakes with their melting point/time.
The frosting in the sun experiment was interesting
Thanks Suzanne
Oh wow... I love how you said a mild 89° ....... I couldn't bear it! I'm a proper cold-blood! While everyone is shivering in the Winter, I long to have all the windows open, and Summer is a torment! Thankfully here in Scotland the climate is very kind to cakes, which is great for me as I've been making them for many years, and I absolutely love your videos.😊😊😊 Thanks for all the time and care you take in the making..... long may you continue.😊😊❤❤
Mild 29c 💀 Crying in British
I love how helpful and wholesome it's handled. Find make fun of them for not knowing everything and do good work!
*_I just turned 60, was planning to Retire Soon? BooM the Economy Crashes into Recession and High Inflation ! I guess I will keep working another yr or 2?...._*
You're not the only one. Seems it won't bounce back for a while like it quickly did in the semi crash of 2020, different reasons now. Plus inflation won't go back down quickly either.!!
Heard many good recommendations about ROCHELLE DUNGCA-SCHREIBER by some YT channels, Seminars and other platforms.
Thanks for the advice. I found her page already. and left her a msg. It won't be a bad Idea to be investing while working. So that economy crashing doesn't affect our retirement
I get sooooo excited when you post 🎉 Also thank you for all the time you spent making each of those frostings. You made it look so quick but I’m sure it was quite the project.
the thoroughness is off the charts!
Just casually drops the prettiest improv cake ever. Thats incredible!
Ann, this video is MIND-BLOWING! I LOVE the frosting test, very very useful! Amazing and i especially love how you demonstrate that to make a cool home-made cake, you don't really need any fancy equipment. I adore you videos. 💐💐💐😘
The amount of effort you put in to your videos is wild. THANK YOU!