You know what i love most about Anne? She doesn’t try and act like she’s absolutely perfect at baking. She knows that people make mistakes and even when she makes a flawless cake she always shows what to do if something goes wrong.
RainBowFlowerPower I relate to this so hard. I was baking some fancy brownies and everything was fine. and I was calm. But the second I popped them in the oven, I was stressing over every little thing. Was the temp. too high? Is it over baked? Theirs looks different! And other questions were killing me.
Hahaha Rainbow Flower totally relate especially when its the end of your flour and cornflour so your stuffed if it goes south. So glad we can get flour again and although i still stress if it goez wrong at least i can get more now
This is a bit silly but when Ann said "If you can't get hold of it I totally understand." I just teared up because it was the most understanding and kind voice I've heard since this all started. Thank you for your amazing, day brightening, work!
Are you ok? I've been through some bad things and I know that when we tear up easily because of silly things, usually it is because we aren't emotionally well.
Hey Anne, I just wanted to share my appreciation somehow somewhere. First of all, I don't even bake. I'm a painter/sculptor and I ended up on your channel first through a miniature gingerbread furniture video. Then watched you sculpt a whole tiny room out of liquid chocolate and ginger bread, which is already quite a bit of work for me with clay, molds and sculpture knives. Seeing someone make it out of crumbling bits of cake and chocolate as glue, it blew my mind. Then I watched you make the tiniest things in tiniest kitchen. Then make floating food, figure out how to make glass bowls out of sugar, plan videogame environments, make miniature egg yolks... I think you are an artist. I don't exaggerate when I say that there a people in my school with less sculpting ability than yours. Your medium might be edible but you are a great craftsman and an artist. Considering you could use easier to sculpt edible things like fondant but instead use other stuff makes me think you care about how it tastes as well. I'm gonna make a guess from what I have seen and say you are probably an amazing cook as well. I always watch your videos with my mouth open, as if I just saw someone redefine what baking is in each challenge you take on. You earned yourself a subscriber who never bakes but just appreciates the sheer amount of work, skill and talent you put into your creations
It's actually fun to see your tutorial with mistakes. It shows that little mistakes that can appear when your making something the first times aren't too bad to fix, and also we've get the experience to learn to make it better on our first try ^_^
Saaaaaaaameeeeee, it didn’t actually taste that bad though, so I guess it was fine. My sisters rlly good at baking and she said it was because I didn’t whip the egg whites enough.
i made one with my uncle, it turned out great and we made dulce de Leche and a strawberry/banana sauce we could choose from to go on top. when we started to make it, I was in charge of melting the butter and cream cheese into the milk, and I sat at the stove for like 15 min wondering why it wasn't melting. I didn't even notice that the burner wasn't on😂
Can't tell how delighted I was to see a "prinsess tårta", as we call it in Swedish. I always adore to see people trying out different stuff from different countries (perhaps because I myself am a sucker for trying things from other countries) :)
@@HowToCookThat It is firm tradition in my family that this is the cake you get for birthdays/graduation parties :) i've never heard of Miss Mauds before but it is incredible that one can still get to these pastries outside of their country of origin :D
Icy wind is a must at every celebration here in Croatia, we all grew up on it and had it on almost every birthday. It's one of those recipes that is in our moms recipe books that they got from theirs and so on. Since I watch your videos from the beginning, I can hardly describe how happy I am to see it on your channel, Ann! 🇭🇷♥️
Not in a weird way but I want you to be my Mum- Like not literallly but you put so much effort into LIFE. For your fans, for your videos, for your tutorial, for you sons, for your husband, and you just radiate positivity through the screen- Love you Ann !
I love how, when you make it, it doesn't turn out completely perfect. It makes it more realistic and makes it feel okay to mess up. Typically, when you watch the baking videos, every turns out perfect with absolutely no mistakes, which can make someone feel bad when theirs doesn't turn out like that. Thank you for showing your mistakes❤
Those people have probably made those things plenty of times before so that they can avoid the mistakes though lol, but I know what you mean. I've been trying to make that really nice fluffy white bread through out the lockdown here in NZ and still can't get it completely right.
When you’re in America and your sleep schedule is so messed up that you see this when it releases 😮😮 love you’re videos, perfect for anytime! And trying your recipes is always a good time!!
I love reading the comments and seeing people happy to see their culture being shared!! It makes watching the video even better bc I know someone out there is happy about this ^^
So glad you've included the Ledeni v(j)etar/veter (“Icy Wind”) cake, quite popular in what they used to call Yugoslavia. Most recipes do call for sliced fresh bananas, strawberries and kiwis (not the actual New Zealanders), but, as you said, one can use any fruits they happen to have at hand 🍰 Love how you've fixed the thin layer mishap in making the Princess cake on the fly - “Nailed It!”
As a Swedish person, I really appreciate you spreading the word of the princess cake! It is a fabulous form of cake, and I am not in the least bit biased haha. It is the most common and popular cake in Sweden, and it pairs very well with coffee and company. I also appreciate that you show the little sidesteps and mistakes you make during the process of baking, and how it's not too big of a deal to correct - it makes us novices feel a lot more confident when we mess up, too ;)
As a Croat, I was well shocked to see ledeni vjetar in the video! It's a classic here and it really is relatively easy to make so I hope more people can now learn about it and try to make it! Great job!!
Literally JUST did a “Prinsess tårta” yesterday for my boyfriends 27th birthday. We’re both Swedish so we’ve grown up having that cake as a birthday special.
Yes! I'm trying to picture this cook who had no flour, but had marzipan, whipping cream, fresh fruit, and 5 dozen eggs left after weeks of lockdown. Can't, though. I'm down to my last 15lbs of flour. Zero fresh produce. Only packaged goods left, like canned meats.
Damn those are elaborate set ups for an Easter egg hunt! I'm really impressed with your level building skill. I knew you could bake but I didn't know you had the mind of a bond villain for puzzles!
I love how even when it's unfamiliar recipes it still feels like a genuine 'cook with me' video, not just showing off. (Also, absolutely INCREDIBLE escape room for your kids!)
my family was soooo lucky!!! the second my mom went to the store, a huge shipment of flour went to the store and she got 3 bags 🤩 i’m so happy!!! i love to bake!!
4:30 "Marzipan is a bit like fondant but really strongly almond-flavoured [...] you can use fondant [...]". Fondant is literally the worst thing I´ve ever come across in baking lol. Just sweet nastiness. Marzipan all the way.
She mentioned once that people often don't like fondant because it's like eating an unflavored lolly. Perhaps if it had a flavor it would be more enjoyable?
@@hannahbaldwin7248 It would probably be better, but I´d still despise the consistency of it. It feels weird to eat, as if I were a toddler eating clay or something.
When I saw fondant, I always thought it was great tasting because I usually saw different colors and what not. And the people who used fondant usually made the cake look beautiful. Many years later my little brother wanted a Halloween themed cake, so I got the bright idea to use fondant to make grave stones and ghosts and to make a rock wall. Used crushed up oreos for the dirt. It came out BEAUTIFULLY! Then I took a mouth fill of fondant thinking that its going to taste so good. Much to my surprise it was anything but. I didn't hate it, but I definitely didn't eat it lol. When I cut the cake, everyone just tossed out the fondant if they got a piece with some. Did not hurt my feelings in the slightest. That was the first time I used fondant and while it was greatest looking cake, I'm still proud because the amateur look of the fondant, i didnt roll it out, actually added to the ascetic. I spent 4 days on that cake, everything was home-made, aside from oreos and fondant.
you actually dont need baking soda/baking powder for the cake for princess tårta ( princess cake ) if you wisk the eggs and sugar enough you will have the fluffy cake. i use this recipe here in Sweden. just tap read more Recipes: Suitable for 10-12 pieces. SPONGE CAKE: 4 eggs 2 dl sugar ( the white one ) 1 dl wheat flour 1 dl potato flour 2 teaspoons vanilla sugar Custard: 1.5 dl whipped cream 1.5 dl milk 3 large egg yolks 2 tablespoons corn starch 1.5 tablespoons sugar 0.5 teaspoon vanilla powder or vanilla paste Filling: 0.5 dl of raspberry jam 4 dl whipped cream 2 teaspoons vanilla sugar Decoration: 750 g of green marzipan pink marzipan to rose 50 g of dark chocolate icing sugar to powder with corn starch for rolling out Do this: Set the oven to 175°C (upper and lower heat) and line a 23 cm diameter springform with baking paper. Beat eggs and powdered sugar really white and puffy with electric whisk. Aim down wheat flour, potato flour and vanilla sugar. Carefully turn to a smooth batter with licking pot. Pour the batter into the mold and bake in the bottom of the oven for about 45 minutes. Take out and let cool a bit before turning it upside down on a grill. Stir everything into the vanilla cream in a saucepan. Simmer on low heat under constant stirring until the cream has started to thicken. Remove the pan from the heat and turn over the cream in a bowl. Allow the cream to cool completely to room temperature before filling your cake with it. Divide your cake base into three parts and place the bottom layer on a cake dish. Fill the first layer with raspberry jam and the second layer with vanilla cream. Whisk the cream into firm tops and season with vanilla sugar. Place a generous layer on top of the cake and cover the cake with a thinner layer (about 1 cm) around. Place the cake in the refrigerator to set while rolling out the marzipan. Knead the marzipan until it becomes soft by hand and roll it out about 3-4 mm thick. Use cornstarch if the marzipan gets stuck, most easily with a Non-stick silicone baking mat. It is important that the marzipan is larger than needed to just cover the cake so that you have a margin. Turn the marzipan over the cold cake. Smooth and cut off excess marzipan. Decorate the cake with melted, cooled chocolate, marzipan rose and icing sugar.
Spuds the Potato if u have a scale it’s easier if u google the measurements in grams* because 1dl is about 0.4 cup (but I have no idea how to use cups, maybe its not hard to measure out 0.4 cup) For example, 1dl wheat flour weights 60grams, 1 dl white sugar weights 90 grams etc etc Hope this helps ^^ but I think google is a great source if u want to convert from dl to cups or something else *or any other unit of weight
It's not a Princess cake. She just changed everything. A princess cake must have marzipan, a third to half of whipped cream, cake in the bottom and more jam.
@@notjustanotherguy739 Technically the jam is not part of the original recipe (originally there's only the vanilla custard) but I think adding a layer of raspberry jam is just about the only alteration you're allowed to do and still call the end result a Princess Cake. I'm kind of disappointed that instead of doing it PROPERLY and mentioning some other ways you can probably do it to make it easier (if not correct), Ann just made up something completely whacky and called it a Princess Cake. It mostly looks like a Princess Cake, but it certainly isn't one.
@@queenjolyne3882 indeed. No jam in the real thing. Ok, it's tolerated, but not correct. The thing with this cake is that it's really light and delicate, and adding over sweet jam takes it down a notch.
I am always so excited. She’s a cake goddess. I love when she does the old recipes. Especially when she does the voice lol. A lot of her cake tutorials I make for my customers. Would love to cake collab with her Xx
I really appreciate that you show us your own mistakes, like the too thin layer breaking apart. It's a good reminder for those of us who put way too much pressure to do things perfectly all the time that mistakes happen to everyone.
So Nice ANN! Here in Texas, everyone's like "I'm not gonna get the virus. YOLO let's go shopping." I'm way more strict, though I have got bored staying home for so so so long. Thanks.
I can go on. Okay, Trump. Okay, someone's a Trump supporter? Okay, no problem. But like, masks? Trump is like, "It's not that necessary" but bro, if you're like "my body, my mask", then what about "others body, others mask"? Trump is so so so irresponsible. Whatever he says goes. Sometimes it doesn't, but this does. And then what? Trump gets CoViD. Wow, so unexpected.
I've been unintentionally stock-piling flour for years so I've got plenty. Thank-you though because I'm already running out. Your videos are one of the only things keeping me sane at the moment so I thank you. Stay safe
Being a Swede myself, until you explained that this was your own way of trying it, I was thinking "what the h-ck is she doing, that's not how you make a princess cake?!" :P Anyways. So fun seeing you found a cake from our small country up here in the north.
i'm not swedish but i lived there a while and have never seen it with the spongecake at the top to form the dome. always the cream and directly marzipan. do you know if it's common to have cake at the top?
also, if I am not wrong her son has a nut allergy, though I actually dont know if that also include almonds, but yeah I was very shocked over the fondant instead of marzipan.
@@Alteusgirl princess cake is traditionally made like normal sponge cake, divided in two with raspberry jam and custard in between the cake slices, the top is topped with a lot of whipped cream as well as the sides as marzipan will liquify if it touches sugar (any white decoration on the top is made with a flour or starch). It's the whipped cream that creates the dome look. I have never seen this way of doing it. I've worked as a baker in a swedish bakery and made these from time to time, and I'm Swedish as well.
@@nevermoreever2 yeah that's what I thought. Never saw or it or helped make it any other way. Just wanted to make sure. Seem overcomplicated to make the dome out of cake!
Hi Ann Thank you for another video... But also, thank you for the 9th year oh H2CT. 16/04/2011 is the date when you published the 1st video, and today it's 17/04/2020! Happy anniversary (and if I remember correctly, it's Jett's birthday since he was born the week you started the blog). So Happy birthday!! May all years coming be full of sweet moments and again, thank you for keeping it up.
First time I ever heard of princess cake was when it was a technical challenge on the Great British Bake-Off. It looked so yummy but so difficult! Your technique for it makes it look much easier, so maybe one of these days when I'm in a baking mood I'll give it a whirl.
I love how informative this video is, it really feels like you can follow along (I just might) and you can tell Anne cares about making the world a better place, it's at the heart of all her content. Heckin love this channel.
WOW. I'll like to make the one that is from Croatia. Cause my background is Croatian, but Australian born. Ann, your videos are awesome as always. Take care. Wash hands frequently, use hand sanitiser, social distancing and think happy thoughts. Greetings from Sydney.
She reminds me of my Nana 😭I miss baking with her so much. We used to bake dozens of cookies every Christmas even tho I didn't mix everything together or frost the sugar cookies cleanly she still tolerated me messing everything up
Princess cake was my favorite when I was younger. My grandfather always got that cake on my birthday. I believe it is the most famous cake here in Sweden! 🇸🇪
Omg I saw the thumbnail and thought it looked just like "ledeni vjetar", and I was so shocked when it actually turned out to be that! 😍 My aunt is amazing at making it, so this really warmed my heart 🥰
@Holly Heaphy Just never harass people who make things for free. It's thoughtless and doesn't actually encourage them. If you're paying someone a commissioned work, asking every few days near the deadline for a progress report is fairly obnoxious but more understandable.
Just yesterday I baked some wacky cake and I must say it was soooo damn relaxing :3 Cross stitching and baking: the best two distractions from stress! Can't wait to try these out!
I need to try the "Icy wind", it was so satisfying to watch all the layers and the fluff between. Thank you for the video. ps.: In Czech Republic everyone is baking like crazy (especially bread nad kolache), coz we have bought so much flour. Not toilet paper, nor flour. Yeast is the real gold here.
I've only seen the mythbusting videos from this channel, but OH-MY-GOD are these baking tutorials fun and accessible! The explanation of folding, plus how to make the domed cake, even visual aids for the different cake tins - immensely helpful. Thank you!
Hi Ann, I've been watching your videos since you first started. It's weird to say, but they've gotten me through a lot of bad times. I always came back to your videos to calm me down. Every single night since my freshman year of high school I've watched your videos, some multiple times. I still watch it today as I'm going into college and you've really been my whole inspiration to study culinary in college. Keep doing what you're doing!
Aaa! I can't believe you included jiggly cheese cake! It's one of my favorites. Not a lot of non-japanese people I know like it though... (Also, thank you for accurately saying its Japanese. I've seen SO many TH-camrs saying its Chinese everywhere)
I've had a lot of princess cake in my days and never come across one like this. Most of them are made with layers like a regular cake and then made spherical using the cream.
Man of Steel I am so disappointed in you, how can you say that!? Fondant is the only appropriate option for a cake that calls for marzipan. 😱 Edit: I should clarify that I am not being serious here, it was said tongue in cheek. I don't eat the marzipan on cakes personally but I don't feel strongly enough that I say that no one else should either, hence the joke, which I think is on the spirit of the OP comment.
No controversy whatsoever😉 High quality marzipan (more than 70% almonds e.g. marzipan from Lübeck ) is way better than fondant (which is basically just sugar and aroma). But maybe I'm biased 🤷🏻♀️ in the end it all comes down to personal preference
Hi everyone! I’m new to the channel😅 Although, I’m only a minute in and I’m already subscribed with notifications on😂 This will be my go-to channel! This is amazing! Also, I love your accent 😂. This all looks delicious 😋
I really don’t actually enjoy baking and I have a hard time with cooking but I think I would go to an in-person baking class with Ann Reardon. She’s just seems so calm and patient.
I'm from Croatia and am sooo happy you made ledeni vjetar, that one is a classic. And the real one is made with strawberries, kiwi and bananas, please don't use 'any fruit' haha
Liking both the comment (because accuracy is important) and also the first reply (because it should taste how you want, as long as you don't tell people it's 100% traditional). 😁
I"m glad you actually made lockdown desserts that doesn't involve chocolate! There are lot and lots of recipes for chocolate cake 2 ingredients but, I'm not much of a chocolate fan so thank you very much! ps small youtuber
I want to try to veganize the Icy Wind cake-that fruit looks delicious! Have you ever considered making a video on how to adapt common baking methods to be vegan and/or gf?
She mentioned in another video that aquafaba (canned chickpea water) can be used to substitute egg whites in meringue. Custard, there are probably several vegan custard recipes out there and the whipped cream can be whipped coconut cream
@@alostkoi Not necessarily - Ann even has a whole video about the science of gluten and gluten-free cooking where she talks about the modifications that have to be made in order for gluten-free stuff to closely replicate products with gluten. Very often, it’s not as simple as substituting gluten-free flour for regular
I always watch Ann's videos at bedtime I love the content and her voice is so soothing especially love the really old recipes and the posh English accent it's very accurate!
I ALWAYS bake when I'm stressed. In fact, I'm doing it so much nowadays that my mom had to set a rule: I can only bake every other day. (She has to work hard to successfully enforce it. :D)
A truly excellent and fool-proof way to make an even and beautifully domed princess cake! As a swede who've done numerous princess cakes through the years I can testify that getting a perfectly shaped cake the "right" way is not easy and takes practice and patience. This method ensures a beautiful cake, even if it's your first ever cake! Brilliant!
![[UNCUT]“ฅนตื่นธรรม”ปะทะ“หมอปลา-ปู่มหามุนี-อั๋นโอกิ”สะเทือนกระทรวงเวทมนตร์ Iคนดังนั่งเคลียร์I10 ตค.67](http://i.ytimg.com/vi/peMD_SAkwNc/mqdefault.jpg)
You know what i love most about Anne? She doesn’t try and act like she’s absolutely perfect at baking. She knows that people make mistakes and even when she makes a flawless cake she always shows what to do if something goes wrong.
Exactly!!
Yes!!
Yes Please
She’s made me not afraid to bake stuff because of this!
That attitude is what makes people really good at whatever they do
Whenever I try to bake there’s a 50/50 chance it’ll either be my stress relief or the cause of my stress 😂
RainBowFlowerPower I relate to this so hard. I was baking some fancy brownies and everything was fine. and I was calm. But the second I popped them in the oven, I was stressing over every little thing. Was the temp. too high? Is it over baked? Theirs looks different! And other questions were killing me.
I never really bake, so it 100/100 for me
😂😂😂😂
Hahaha Rainbow Flower totally relate especially when its the end of your flour and cornflour so your stuffed if it goes south. So glad we can get flour again and although i still stress if it goez wrong at least i can get more now
Tracey Weeks your English is on point 🤪😂😂🤣😂🤣
This is a bit silly but when Ann said "If you can't get hold of it I totally understand." I just teared up because it was the most understanding and kind voice I've heard since this all started. Thank you for your amazing, day brightening, work!
we certainly need more of that
Are you ok? I've been through some bad things and I know that when we tear up easily because of silly things, usually it is because we aren't emotionally well.
@@waayfa I got that reference-
❤❤❤
Hi
Hey Anne, I just wanted to share my appreciation somehow somewhere. First of all, I don't even bake. I'm a painter/sculptor and I ended up on your channel first through a miniature gingerbread furniture video. Then watched you sculpt a whole tiny room out of liquid chocolate and ginger bread, which is already quite a bit of work for me with clay, molds and sculpture knives. Seeing someone make it out of crumbling bits of cake and chocolate as glue, it blew my mind. Then I watched you make the tiniest things in tiniest kitchen. Then make floating food, figure out how to make glass bowls out of sugar, plan videogame environments, make miniature egg yolks... I think you are an artist. I don't exaggerate when I say that there a people in my school with less sculpting ability than yours. Your medium might be edible but you are a great craftsman and an artist. Considering you could use easier to sculpt edible things like fondant but instead use other stuff makes me think you care about how it tastes as well. I'm gonna make a guess from what I have seen and say you are probably an amazing cook as well. I always watch your videos with my mouth open, as if I just saw someone redefine what baking is in each challenge you take on. You earned yourself a subscriber who never bakes but just appreciates the sheer amount of work, skill and talent you put into your creations
Lol
Wow. I have to admit, Anne is a really good sculpturer and cook. I feel like to need to write more but you've said it all. :)
I got so excited when I saw the “Prinsesstårta” (princess cake) such a childhood staple ☺️
Same!
me too i was like jokes on you i made that in school
Same im from finland
its also the cake from penguin highway
I know, I love it !
Another INCREDIBLE video for everyone to enjoy, and targeted at the current situations! Once again Ann is here to save the day!
The Gaming Seargent congrats ! U are the first comment
Happy Friday The Gaming Seargent 🏆first to comment 😀💕
@Rose Scanlon majik
The video was posted an hour ago but you posted this two hours ago HTH
How To Cook That 👋 hi
It's actually fun to see your tutorial with mistakes. It shows that little mistakes that can appear when your making something the first times aren't too bad to fix, and also we've get the experience to learn to make it better on our first try ^_^
Ann is an amazing baker.. just some content farmers push her to the side...
*you're
@@qistinaamran8591 congratulations on being more of a grammarnazi than the German who wrote this.
@@bl4cksp1d3r yea ok
Ann's voice is the only thing keeping me sane during quarantine.
Ikr
Susie Grace ok but have you seen bon apetit
True
lol😂
Yeah
swede here. I've never seen anyone do a princess cake by using a bowl like that, but got to admit it's quite clever. Kudos!
Aldrig sett en prinsesstårta med SÅ mycket grädde heller, vart är alla lager? 🤣🤣
I once tried the japanese cheesecake and ended up with a kick ass flan.
Have you ever tried cream cheese flan? That's kind of what I made
Saaaaaaaameeeeee, it didn’t actually taste that bad though, so I guess it was fine. My sisters rlly good at baking and she said it was because I didn’t whip the egg whites enough.
i made one with my uncle, it turned out great and we made dulce de Leche and a strawberry/banana sauce we could choose from to go on top. when we started to make it, I was in charge of melting the butter and cream cheese into the milk, and I sat at the stove for like 15 min wondering why it wasn't melting. I didn't even notice that the burner wasn't on😂
When you're from Croatia and you see someone make Ledeni vjetar and recommend it.
Ann, you are my hero.
Lorena M looks the tastiest here ngl
mango face Heck yeah I’m making that this weekend for my family :)
I was caught by surprise 😂 you guys totally should! It's one of my favorites 😁
Was it done the "right" way? The princess cake was not really traditional, in my humble but Swedish opinion.
@@LadyPelikan yes, it's the right way
Can't tell how delighted I was to see a "prinsess tårta", as we call it in Swedish. I always adore to see people trying out different stuff from different countries (perhaps because I myself am a sucker for trying things from other countries) :)
My mum always ordered this at a cafe called miss mauds when I was little.
@@HowToCookThat It is firm tradition in my family that this is the cake you get for birthdays/graduation parties :)
i've never heard of Miss Mauds before but it is incredible that one can still get to these pastries outside of their country of origin :D
Det är ingen prinsesstårta utan marsipan.. Eller. Har du information jag inte fått 🤔🤔🤔
The princess cake isn’t a real with jam it’s supposed to have a vanilla cream but it seems like most will get it wrong
Vem är Prinsess Tårta? ;)
Icy wind is a must at every celebration here in Croatia, we all grew up on it and had it on almost every birthday. It's one of those recipes that is in our moms recipe books that they got from theirs and so on. Since I watch your videos from the beginning, I can hardly describe how happy I am to see it on your channel, Ann! 🇭🇷♥️
Thank you for sharing. I never heard of it before and it sounds very delicious.
Ledeni Vjetar is the best, and we always use banana, strawbery and kiwi
it is the best combo 👍
yeah, we also pile kiwi in there. 's wonderful
TheLily92 Beautiful name too
kako sjebala ime lmaooo
Not in a weird way but I want you to be my Mum- Like not literallly but you put so much effort into LIFE. For your fans, for your videos, for your tutorial, for you sons, for your husband, and you just radiate positivity through the screen- Love you Ann !
UwU
Ann is the baking mum we all need. She's so kind, thoughtful, loving, and just everything you can think of to describe a nurturing figure
"and that's gonna hide the craziness that underneath there"
Me every morning putting on concealer and makeup. 😂
I love how, when you make it, it doesn't turn out completely perfect. It makes it more realistic and makes it feel okay to mess up. Typically, when you watch the baking videos, every turns out perfect with absolutely no mistakes, which can make someone feel bad when theirs doesn't turn out like that. Thank you for showing your mistakes❤
Those people have probably made those things plenty of times before so that they can avoid the mistakes though lol, but I know what you mean. I've been trying to make that really nice fluffy white bread through out the lockdown here in NZ and still can't get it completely right.
When you’re in America and your sleep schedule is so messed up that you see this when it releases 😮😮 love you’re videos, perfect for anytime! And trying your recipes is always a good time!!
Some people just WAKE up early. I wake up at 5:30..
Same! 3am here. These videos are so nice and relaxing.
Can you imagine having Anne as a mum! - Best childhood ever.
Ikr. Her kids are so lucky
I love reading the comments and seeing people happy to see their culture being shared!! It makes watching the video even better bc I know someone out there is happy about this ^^
3:07, the joys of baking "ohh no its kind of fallen apart!! eh its still going to taste good" :)
So glad you've included the Ledeni v(j)etar/veter (“Icy Wind”) cake, quite popular in what they used to call Yugoslavia. Most recipes do call for sliced fresh bananas, strawberries and kiwis (not the actual New Zealanders), but, as you said, one can use any fruits they happen to have at hand 🍰 Love how you've fixed the thin layer mishap in making the Princess cake on the fly - “Nailed It!”
Aleksa Milićević Thanks for the disclaimer😂 I'm glad I'm not being baked into a dessert
As a Swedish person, I really appreciate you spreading the word of the princess cake! It is a fabulous form of cake, and I am not in the least bit biased haha. It is the most common and popular cake in Sweden, and it pairs very well with coffee and company. I also appreciate that you show the little sidesteps and mistakes you make during the process of baking, and how it's not too big of a deal to correct - it makes us novices feel a lot more confident when we mess up, too ;)
As a non-Swedish person, I can say that it is definitely a fabulous form of cake so I don't think that you're being biased
I went to Sweden and had some and it was the most amazing cake I’d ever eaten... I spent most of my money on it over there 😂
@@harlslayer69 I personally LOVE prinsesstårta, but in my opinion? There are some better cakes here in sweden.
Mate, all my stress left as soon as I saw the cake being cut at the beginning- it was actually that satisfying 😍😂
Broski
As a Croat, I was well shocked to see ledeni vjetar in the video! It's a classic here and it really is relatively easy to make so I hope more people can now learn about it and try to make it! Great job!!
It looks absolutely delicious!!
Literally JUST did a “Prinsess tårta” yesterday for my boyfriends 27th birthday. We’re both Swedish so we’ve grown up having that cake as a birthday special.
when you have plenty of flour but you don't have any of the other ingredients .-.
I'll swap you some eggs for some flour 😂
Yes! I'm trying to picture this cook who had no flour, but had marzipan, whipping cream, fresh fruit, and 5 dozen eggs left after weeks of lockdown. Can't, though.
I'm down to my last 15lbs of flour. Zero fresh produce. Only packaged goods left, like canned meats.
you can try basic pastries like babka, donuts or hoddeok depending on what other ingredients you have!
Honestly yeah- I have tons of flour and none of the other ingredients
I’m also stocked on eggs :’>
BREADDDDD XD
Holy crap, Ann’s a genius, and the best mum in this entire world.
Damn those are elaborate set ups for an Easter egg hunt! I'm really impressed with your level building skill. I knew you could bake but I didn't know you had the mind of a bond villain for puzzles!
When you said Croatia, my heart grew 5 sizes! Even your pronunciation was on the spot 🥰
You are the best and very talented
😯 my two favourite channels!
Pasta and dessert 😂
A match made in heaven
I love how even when it's unfamiliar recipes it still feels like a genuine 'cook with me' video, not just showing off.
(Also, absolutely INCREDIBLE escape room for your kids!)
my mom really like baking and when i show her some of your recipe she really like it and start baking again thanks
Awesome, now you'll get to enjoy lots of yummy things 😀
Roses are red
Violets are blue
I'm going to watch the ads so Ann Reardon can make a living off of these awesome TH-cam videos
And so will you
And yet, ads hardly make anyone a living. Hence why everyone has sponsors now.
@@MaakaSakuranbo K
Izzy Izzy
My phone jail broke😐
༄ؘkqwaii bby༄ؘ Ye they do
@@izzyizzy2967 O
Using the bowel like that is genius!!!! Ahhh!!! I love making swedish princess cakes but they never turn out looking perfect. I must try this method
I like how you did the Prinssestårta. Everyone dose it in there on way. I'm from Sweden and i like your way😊👍
Fast de där är inte en prinsessa tårta.. en variant av den kanske .
my family was soooo lucky!!! the second my mom went to the store, a huge shipment of flour went to the store and she got 3 bags 🤩 i’m so happy!!! i love to bake!!
4:30 "Marzipan is a bit like fondant but really strongly almond-flavoured [...] you can use fondant [...]".
Fondant is literally the worst thing I´ve ever come across in baking lol. Just sweet nastiness. Marzipan all the way.
She mentioned once that people often don't like fondant because it's like eating an unflavored lolly. Perhaps if it had a flavor it would be more enjoyable?
@@hannahbaldwin7248 It would probably be better, but I´d still despise the consistency of it. It feels weird to eat, as if I were a toddler eating clay or something.
When I saw fondant, I always thought it was great tasting because I usually saw different colors and what not. And the people who used fondant usually made the cake look beautiful. Many years later my little brother wanted a Halloween themed cake, so I got the bright idea to use fondant to make grave stones and ghosts and to make a rock wall. Used crushed up oreos for the dirt. It came out BEAUTIFULLY! Then I took a mouth fill of fondant thinking that its going to taste so good. Much to my surprise it was anything but. I didn't hate it, but I definitely didn't eat it lol. When I cut the cake, everyone just tossed out the fondant if they got a piece with some. Did not hurt my feelings in the slightest. That was the first time I used fondant and while it was greatest looking cake, I'm still proud because the amateur look of the fondant, i didnt roll it out, actually added to the ascetic. I spent 4 days on that cake, everything was home-made, aside from oreos and fondant.
I can’t stand fondant or marzipan, it’s just all too sweet
I love marzipan. It's utter abuse on your tastebuds, it's so intense and sweet, but I love it. I just have to drink in between bites :D
you actually dont need baking soda/baking powder for the cake for princess tårta ( princess cake ) if you wisk the eggs and sugar enough you will have the fluffy cake. i use this recipe here in Sweden. just tap read more
Recipes: Suitable for 10-12 pieces.
SPONGE CAKE:
4 eggs
2 dl sugar ( the white one )
1 dl wheat flour
1 dl potato flour
2 teaspoons vanilla sugar
Custard:
1.5 dl whipped cream
1.5 dl milk
3 large egg yolks
2 tablespoons corn starch
1.5 tablespoons sugar
0.5 teaspoon vanilla powder or vanilla paste
Filling:
0.5 dl of raspberry jam
4 dl whipped cream
2 teaspoons vanilla sugar
Decoration:
750 g of green marzipan
pink marzipan to rose
50 g of dark chocolate
icing sugar to powder with
corn starch for rolling out
Do this:
Set the oven to 175°C (upper and lower heat) and line a 23 cm diameter springform with baking paper.
Beat eggs and powdered sugar really white and puffy with electric whisk. Aim down wheat flour, potato flour and vanilla sugar. Carefully turn to a smooth batter with licking pot.
Pour the batter into the mold and bake in the bottom of the oven for about 45 minutes. Take out and let cool a bit before turning it upside down on a grill.
Stir everything into the vanilla cream in a saucepan.
Simmer on low heat under constant stirring until the cream has started to thicken.
Remove the pan from the heat and turn over the cream in a bowl.
Allow the cream to cool completely to room temperature before filling your cake with it.
Divide your cake base into three parts and place the bottom layer on a cake dish. Fill the first layer with raspberry jam and the second layer with vanilla cream.
Whisk the cream into firm tops and season with vanilla sugar. Place a generous layer on top of the cake and cover the cake with a thinner layer (about 1 cm) around. Place the cake in the refrigerator to set while rolling out the marzipan.
Knead the marzipan until it becomes soft by hand and roll it out about 3-4 mm thick. Use cornstarch if the marzipan gets stuck, most easily with a Non-stick silicone baking mat. It is important that the marzipan is larger than needed to just cover the cake so that you have a margin.
Turn the marzipan over the cold cake. Smooth and cut off excess marzipan.
Decorate the cake with melted, cooled chocolate, marzipan rose and icing sugar.
Thank you for the recipe.
What measurement is a ‘dl’
@@Spuds0the0Potato 1 l = 10 dl = 100 cl = 1000 ml so basically 1dl is 100ml
also L means liter, dl means deciliter, ml means milliliter
Spuds the Potato if u have a scale it’s easier if u google the measurements in grams* because 1dl is about 0.4 cup (but I have no idea how to use cups, maybe its not hard to measure out 0.4 cup)
For example, 1dl wheat flour weights 60grams, 1 dl white sugar weights 90 grams etc etc
Hope this helps ^^ but I think google is a great source if u want to convert from dl to cups or something else
*or any other unit of weight
!!! 175 degrees Celsius NOT Fahrenheit !!! I think? 😅
By 175 degrees that's Celsius you're using right?
5:35 im from croatia and the way she said the name of the cake has me in tears
YEES!!! The cake from my Croatia is the best fruit cake there exist, always our summer special 🤤🤤🤤😍😍😍
Do you know details of backing? Temperature and time in the owen? Could you please tell?
@@paulamersy 60 min on 150°C
Before you mentioned the Swedish cake I was like: yup that’s a princess cake! 😂 I’m from sweden 🙌🏻🇸🇪
simplylinn samma här!
It's not a Princess cake. She just changed everything. A princess cake must have marzipan, a third to half of whipped cream, cake in the bottom and more jam.
@@notjustanotherguy739 Technically the jam is not part of the original recipe (originally there's only the vanilla custard) but I think adding a layer of raspberry jam is just about the only alteration you're allowed to do and still call the end result a Princess Cake. I'm kind of disappointed that instead of doing it PROPERLY and mentioning some other ways you can probably do it to make it easier (if not correct), Ann just made up something completely whacky and called it a Princess Cake. It mostly looks like a Princess Cake, but it certainly isn't one.
Not just another guy yes she did all the things wrong heheh
@@queenjolyne3882 indeed. No jam in the real thing. Ok, it's tolerated, but not correct. The thing with this cake is that it's really light and delicate, and adding over sweet jam takes it down a notch.
The way you pronounced "Ledeni vjetar" was really adorable.
I am always so excited. She’s a cake goddess. I love when she does the old recipes. Especially when she does the voice lol. A lot of her cake tutorials I make for my customers. Would love to cake collab with her Xx
I really appreciate that you show us your own mistakes, like the too thin layer breaking apart. It's a good reminder for those of us who put way too much pressure to do things perfectly all the time that mistakes happen to everyone.
I love Anne's voice when she explains what to do - it's very soothing and almost sounds like she talks about some secret recipe or potion :)
Icy Wind looks absolutely delicious! The kind of dessert I would mercilessly devour at a party. Thank you for sharing!
So Nice ANN! Here in Texas, everyone's like "I'm not gonna get the virus. YOLO let's go shopping." I'm way more strict, though I have got bored staying home for so so so long. Thanks.
Ppl be like "YOLO so Imma just die n taje a few others down w me"
@@kittenmimi5326 I mean, srsly, Okay people don't care about themselves. But why don't they care about others?
I can go on. Okay, Trump. Okay, someone's a Trump supporter? Okay, no problem. But like, masks? Trump is like, "It's not that necessary" but bro, if you're like "my body, my mask", then what about "others body, others mask"? Trump is so so so irresponsible. Whatever he says goes. Sometimes it doesn't, but this does. And then what? Trump gets CoViD. Wow, so unexpected.
I've been unintentionally stock-piling flour for years so I've got plenty. Thank-you though because I'm already running out. Your videos are one of the only things keeping me sane at the moment so I thank you. Stay safe
Being a Swede myself, until you explained that this was your own way of trying it, I was thinking "what the h-ck is she doing, that's not how you make a princess cake?!" :P
Anyways. So fun seeing you found a cake from our small country up here in the north.
Same
i'm not swedish but i lived there a while and have never seen it with the spongecake at the top to form the dome. always the cream and directly marzipan. do you know if it's common to have cake at the top?
also, if I am not wrong her son has a nut allergy, though I actually dont know if that also include almonds, but yeah I was very shocked over the fondant instead of marzipan.
@@Alteusgirl princess cake is traditionally made like normal sponge cake, divided in two with raspberry jam and custard in between the cake slices, the top is topped with a lot of whipped cream as well as the sides as marzipan will liquify if it touches sugar (any white decoration on the top is made with a flour or starch). It's the whipped cream that creates the dome look. I have never seen this way of doing it.
I've worked as a baker in a swedish bakery and made these from time to time, and I'm Swedish as well.
@@nevermoreever2 yeah that's what I thought. Never saw or it or helped make it any other way. Just wanted to make sure. Seem overcomplicated to make the dome out of cake!
Love the princess cake, although I would've went with a lighter green and softer pink, like a pastel color scheme
It’s been a stressful week, but there’s something gg so soothing watching these videos
Hi Ann
Thank you for another video... But also, thank you for the 9th year oh H2CT. 16/04/2011 is the date when you published the 1st video, and today it's 17/04/2020! Happy anniversary (and if I remember correctly, it's Jett's birthday since he was born the week you started the blog). So Happy birthday!! May all years coming be full of sweet moments and again, thank you for keeping it up.
Thanks Ann! I've been baking a lot now that we're all stuck at home. This is perfect timing!
Great, enjoy 😀
First time I ever heard of princess cake was when it was a technical challenge on the Great British Bake-Off. It looked so yummy but so difficult! Your technique for it makes it look much easier, so maybe one of these days when I'm in a baking mood I'll give it a whirl.
I love how informative this video is, it really feels like you can follow along (I just might) and you can tell Anne cares about making the world a better place, it's at the heart of all her content. Heckin love this channel.
I've had the Japanese cheesecake. It's my favorite version of cheesecake
It’s not really a cheesecake but kinda like a super soft sponge cake
WOW. I'll like to make the one that is from Croatia. Cause my background is Croatian, but Australian born.
Ann, your videos are awesome as always. Take care. Wash hands frequently, use hand sanitiser, social distancing and think happy thoughts.
Greetings from Sydney.
Ann Reardon is an absolute treasure!
She reminds me of my Nana 😭I miss baking with her so much. We used to bake dozens of cookies every Christmas even tho I didn't mix everything together or frost the sugar cookies cleanly she still tolerated me messing everything up
Princess cake was my favorite when I was younger. My grandfather always got that cake on my birthday. I believe it is the most famous cake here in Sweden! 🇸🇪
Omg I saw the thumbnail and thought it looked just like "ledeni vjetar", and I was so shocked when it actually turned out to be that! 😍 My aunt is amazing at making it, so this really warmed my heart 🥰
5:23 So sad, that by the time of publishing of this book was princess Astrid already dead and princess Märtha had only 6 years left.
Both so young.
@Holly Heaphy Just never harass people who make things for free. It's thoughtless and doesn't actually encourage them. If you're paying someone a commissioned work, asking every few days near the deadline for a progress report is fairly obnoxious but more understandable.
Just yesterday I baked some wacky cake and I must say it was soooo damn relaxing :3 Cross stitching and baking: the best two distractions from stress! Can't wait to try these out!
Thank you for providing REAL recipes and REAL advice in a down to earth, approachable tone.You’re such a treasure!
I know I won’t make any of these. Lol but I love watching and hearing her. She has such a clam and soothing voice.
Wow, the effort you put into your content has me speechless every time!! you are amazing! ❤️
That first cake reminds me of the one in Pingu when he visits his aunt.
You know, I've been wondering for a while whether you'd ever want to tackle prinsesstårta for us. Happy to see it!
Her voice is so calming
The treasure hunt idea is so wonderful and generous; I am constantly blown away by this channel despite being subscribed for years!!!
I just heard about the princess cake from a friend last year and have wanted to make it! So pretty!! Thanks for sharing:)
I'm so early that the notification didn't even came.😂 Anyways the video is what I wanted to forget the situation that is happening right now
Perfect 😀
I like how the cake wasnt perfect makes baking less scary
Ann. Is. The. Best. She must be one of the sweetest person ever.
Thanks for these recipes. I have 20 chickens and so many eggs. Can't wait to try them all.
I need to try the "Icy wind", it was so satisfying to watch all the layers and the fluff between. Thank you for the video.
ps.: In Czech Republic everyone is baking like crazy (especially bread nad kolache), coz we have bought so much flour. Not toilet paper, nor flour. Yeast is the real gold here.
Joya Di Caela same! No yeast has come for quite some time. Really limits everyone’s baking plans
@@MNeathway we started to make our own :D From potatoes, sguar, water and beer. But you never know if it rises.
Joya Di Caela Oooh that is creative...if it works out you can sell at high prices to your neighbours lol
V Lidlu je maximální povolený počet kostek droždí, velmi užitečné když tam není žádná.
Omg another video YAY!! I was binging you videos today!
thanks for binging them Vicky 😀
How To Cook That
OMG you replied!!! You made my day
Forget cooking, u should be designing escape rooms holy crap
I've only seen the mythbusting videos from this channel, but OH-MY-GOD are these baking tutorials fun and accessible! The explanation of folding, plus how to make the domed cake, even visual aids for the different cake tins - immensely helpful. Thank you!
Hi Ann, I've been watching your videos since you first started. It's weird to say, but they've gotten me through a lot of bad times. I always came back to your videos to calm me down. Every single night since my freshman year of high school I've watched your videos, some multiple times. I still watch it today as I'm going into college and you've really been my whole inspiration to study culinary in college. Keep doing what you're doing!
me: omgosh ann posted a video! . w.
the croation one looked rlly cool
Aaa! I can't believe you included jiggly cheese cake! It's one of my favorites. Not a lot of non-japanese people I know like it though...
(Also, thank you for accurately saying its Japanese. I've seen SO many TH-camrs saying its Chinese everywhere)
Japan is Chinese😲
laReina Diondra I don’t know if you’re joking or just trying to annoy me.
School is online and when I’m free I just watch her she makes me forget about this pandemic
She's better than most teachers. Science, maths, art and history in every video.
Dana Leigh Si so true ✅
I only love baking because it just relaxes me and my soul so much,thank you💖💖
I am not much into cooking, but I love watching your videos. I like your voice and your way of narration.
I've had a lot of princess cake in my days and never come across one like this. Most of them are made with layers like a regular cake and then made spherical using the cream.
Here's a (somewhat) controversial opinion: Marzipan is better than fondant.
Yes! Morrison's Festival Gateau 😋😉
Man Of Steel I have never had marzipan, but I am crazy in love with almonds and almond flavored stuff, so I feel like it’s right up my alley.
Man of Steel I am so disappointed in you, how can you say that!? Fondant is the only appropriate option for a cake that calls for marzipan. 😱
Edit: I should clarify that I am not being serious here, it was said tongue in cheek. I don't eat the marzipan on cakes personally but I don't feel strongly enough that I say that no one else should either, hence the joke, which I think is on the spirit of the OP comment.
Fondant is disgusting, store bought marzipan is also disgusting, but homemade marzipan is absolutely delicious
No controversy whatsoever😉 High quality marzipan (more than 70% almonds e.g. marzipan from Lübeck ) is way better than fondant (which is basically just sugar and aroma). But maybe I'm biased 🤷🏻♀️ in the end it all comes down to personal preference
Hi everyone! I’m new to the channel😅 Although, I’m only a minute in and I’m already subscribed with notifications on😂 This will be my go-to channel! This is amazing! Also, I love your accent 😂. This all looks delicious 😋
Ann, you are a DELIGHT!! So creative, fun, encouraging. Thank you for your videos, they make life better, pandemic or NOT!
I really don’t actually enjoy baking and I have a hard time with cooking but I think I would go to an in-person baking class with Ann Reardon. She’s just seems so calm and patient.
I'm from Croatia and am sooo happy you made ledeni vjetar, that one is a classic. And the real one is made with strawberries, kiwi and bananas, please don't use 'any fruit' haha
Lejla Lidija we don't have to make the real one it just has to taste gud to us
It looked great.
Liking both the comment (because accuracy is important) and also the first reply (because it should taste how you want, as long as you don't tell people it's 100% traditional). 😁
I"m glad you actually made lockdown desserts that doesn't involve chocolate! There are lot and lots of recipes for chocolate cake 2 ingredients but, I'm not much of a chocolate fan so thank you very much!
ps small youtuber
Your recipes actually look good :o I'm gonna take a look
Lizeth Munguia thank you ^^
I want to try to veganize the Icy Wind cake-that fruit looks delicious! Have you ever considered making a video on how to adapt common baking methods to be vegan and/or gf?
She mentioned in another video that aquafaba (canned chickpea water) can be used to substitute egg whites in meringue. Custard, there are probably several vegan custard recipes out there and the whipped cream can be whipped coconut cream
A way to get something gf is just buying some gf flour for cakes or all purpose and just use it like normal flour.
@@alostkoi Not necessarily - Ann even has a whole video about the science of gluten and gluten-free cooking where she talks about the modifications that have to be made in order for gluten-free stuff to closely replicate products with gluten. Very often, it’s not as simple as substituting gluten-free flour for regular
Ann, you are just from out of this world. Your ideas for the egg hunt are amazing. 加油加油
I always watch Ann's videos at bedtime I love the content and her voice is so soothing especially love the really old recipes and the posh English accent it's very accurate!
Yay I can still eat cake without having to use to much flower!!!
Time stamps for people looking for only one of the cakes to bake:
0:25 princess cake
5:36 torta ledeni vjetar
7:57 Japanese jiggly cheesecake
I ALWAYS bake when I'm stressed. In fact, I'm doing it so much nowadays that my mom had to set a rule: I can only bake every other day. (She has to work hard to successfully enforce it. :D)
Croatia squadd!! So glad you decided to make Ledeni vjetar, it's one of my favourite deserts!
A truly excellent and fool-proof way to make an even and beautifully domed princess cake!
As a swede who've done numerous princess cakes through the years I can testify that getting a perfectly shaped cake the "right" way is not easy and takes practice and patience.
This method ensures a beautiful cake, even if it's your first ever cake!
Brilliant!