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Hello, I don't know if you will see this question because I am a bit late but I will try anyway :) Why the cocoa powder sticks to the pan ? In all my mother chocolate cake recipe I cover the pan (ceramic or metal) with butter then flour, is flour unstick while other powder (cocoa/sugar) is ? (sorry if my english is bad, hello from France).
what does it mean if your cupcakes rose extremely little and from the bottom they have a dent going upwards? basically just like if you didnt cook a cake properly so it sunk in the middle, but reverse? this has happened to me when cooking a gluten free cupcake recipe i think it was (it was something free) and i still wonder how i messed up that bad till this day.
The banana cake looks delicious! Have you done a video about the difference in baking products around the world? Flour with difference protein or difference types of baking powder or the difference in butters ect. I'm asking because American recipes turn out very different using Dutch ingredients. A great example is chocolate chip cookies, they seem to turn out difference everywhere.
Tbh, these aren't rescues but rather explaining how cakes can fail. Not saying that it's bad, just that it's not your other cake rescues where you recreate the failed version to make it better. If it's the money, I understand. I still think it's a good video. In any case, my favorite is the cookie cake, especially since it was for a kid's birthday.
That poor woman being set up to fail by that instruction about the cocoa powder :( she did really well considering! Also, I'm forever in awe of your sheer dedication, Ann - the fact that you actually went out and bought the exact cake pan she used to replicate the fail! Serious commitment! ❤️❤️❤️
Interesting that cocoa powder causes such a problem, since I've seen it recommended in place of flour to prep pans for chocolate cake. (Using the butter and flour method for chocolate cakes can leave visible flour streaks on the finished cake.)
@@myladycasagrande863 That's the same thing I was thinking. I've used cocoa powder when I mix a batch of "magic release" (1:1:1 shortening, veg oil, and flour or cocoa) when it's a chocolate cake/quick bread. If you expect that the cake will be frosted in the end, I don't think it'd matter, but it looks like her intention had been to leave this one "naked."
I find it so much more sad and frustrating when fails are caused by bad instructions and not just user error. Thank you for showing the flaws in these instructions so we can watch for these types of issues in other recipes
I crochet at a pretty high level. Crochet patterns with errors in them are extremely frustrating in a very similar way. Your default assumption is always that its your own error, then when you've done a section, undone it and redone it several times, only to finally conclude that the pattern is in error...arrrgghhh...
@@PonderingStudent oh, same! I’m a knitter and I remember one of my first projects had a bad error, but I didn’t know and ended up thinking it was my fault for a long few months!
That's lovely, guys! She's a mum to be proud of, isn't she? It's so good to have a talented, hardworking Aussie be appreciated properly on YT (and elsewhere). Yay from Brissie.
The lady who baked the oreo-cake for the little girl really was incredibly sweet to try again and again to make something beautiful for a stranger. Glad, Ann is always so nice and appreciative too, when people try their best and doesn't make fun of them. =)
If anybody thinks about purchasing Ann's cookbook, do it. All the recipes I've tried so far (over a half) are very tasty and easy to follow, plus all the little chapter introductions really help in not only following the recipes, but understanding them as well. I'll always be thankful to Ann for giving me the passion to bake.
My mom ran a bakery for decades from the 1960s-2000s and did many, many shaped cake pan cakes, many even more intricate than the Oreo pan, if you can believe it! For the pans she used (aluminum with no non-stick coating) the standard practice was to grease using solid shortening (NEVER cooking spray! That would make it stick AND leave a nasty coating inside the pan) and a light dusting of flour, or cocoa powder for chocolate cakes. Every cake she made using this method came out beautifully, as have all the ones I have made since. I do know that if you use cast iron pans or pans with a non-stick coating, it does not work as well and can make it stick worse than if you'd just left the pan plain. I suspect that whoever wrote the instructions recommending using the cocoa powder was going off of information that wasn't right for that particular kind of cake pan. Either that or too much cocoa powder was used, causing it to stick. I have also NEVER had to scrub the flour or cocoa powder out of a pan like that, which leads me to believe that too much cocoa powder was used.
This is a thought from an amateur but I’ve tried my hand at chocolate making and not every cocoa behaves the same. Not just Dutch-processed or non but also the moisture and the cocoa butter left behind matters. Maybe the cocoa both Ann and the cake maker in the video could purchase was inappropriate for the job.
@@elif6908 That is very true. My mom used the professional quality cocoa powder she had in her store and I've never thought to investigate how that night differ from what you just get at the grocery store. That could easily effect the outcome as well.
I'm so glad you point out when it's the recipes to blame. So many people try their hand at baking after seeing a recipe online that looks pretty, and then when they follow the bad recipe's instructions, their result comes out bad and they blame themselves, when it's actually the bad recipe to blame. Yes, some people aren't good at baking, but a lot of times amateur bakers are led astray because anyone can post any recipe on the internet and it's not necessarily a good one.
It's amazing how many of these faulty recipes will come with hundreds of good ratings, too. The first time I tried to make bread pudding, the ratio of eggs to milk was EXTREMELY off, meaning there was so much milk that it took nearly twice the time to cook and was still off afterwards! I had assumed the recipe knew what it was talking about from the high quality publication and hundreds of 5 star reviews, so I went against my better judgement and did what it said...
@@Kaleestraza I've found it's worth reading the words that go with some of these reviews. I've seen many many variations on "5 stars - looking forward to trying this recipe"! How can you rate a recipe you haven't tried yet? 😆 Sometimes people also leave tips like "the recipe is wrong, you only need half the amount of butter" or suggestions for variations on the recipe.
I really hope the people in this video like the first person see this... Bad recipes/instructions and the people following them and blaming themselves for the result is what discourages them. Happened to me before
I love you Ann! I was baking sticky toffee pudding cakes and my cake fell apart :( It was fully baked but it was like falling apart so I salvaged it by making it into a parfait since I made an really good toffee sauce. Layered some frozen strawberries and whipped cream. It was divine and my guests were so impressed that they didn't know that the cake fell apart.
Lol, nice save!! I did that with a plain vanilla cake that went to pieces on me when I was trying to get it out of the pan. ("I'm sorry, I just can't do this! I can't be that vanilla cake for you!"....Sorry, haha, I realised how the "went to pieces" sounded after I wrote it. Couldn't resist being an idiot). Sprinkled the lives with sherry, added strawberries and custard sauce, topped with whipped cream. It made a great trifle.
Middle aged male construction workers who watch Ann checking in. That Roblox cake looked pretty good then Ann hits them with the “Hold my spatula” incredible work I don’t care for the taste of fondant but it really jazzes up a cake.
nobody's judging your gender, age, or choice of profession here. I think everyone can appreciate a well put together video that entertains, educates, and impresses at the same time! it's true craftsmanship mixed with science
I like that Ann is highlighting recipe mistakes in this one. So many of the others have been decorating/stacking issues, it's nice to see a bit of a different take here. Recipe mistakes are something that can really make you feel inadequate, because you can follow the steps precisely and still end up with a complete mess - and if you're not an experienced baker, you won't know that it's the recipe at fault. I have a friend who swore off baking after 4 disasters trying to bake a specific cake. It was only after several years where I'd learned a lot more, that I could show her the mistakes in the recipe based on quantities. She still won't bake cakes, but she's baking bread and buns now
Reminds me of a recipe I made for popovers except the recipe had a typo in it so it said tablespoons of salt instead of teaspoons. I remember questioning it at the time but going along with it....suffice to say that those popovers were very salty lol.
Hey Ann, I just wanted to say: never cool a burn under cold water. Use lukewarm (skin temperature) instead if available. Cold water can give the impression the burn is cooled properly too quickly plus it can be plain painful, more than it has to be in any case. Also start the water flow some distance away from the burn. If you don't cool properly your burn can simmer on in your skin and damage deeper structures even though it feels cool on the outside. Luke warm water is both more comfortable on the skin and will leave less chance of improperly cooling the wound. It will take longer, but patience is important in medicine. I suspect this is what you meant but it's better to say it like this. I was taught this in several first aid courses, one in primary school (year 6).
When I did a first aid course the instructions I was given for first aid for burns was cold water (as in out of a tap) for 20 minutes .It is important to do the full 20 minutes, to ensure the burn is cooled fully. For all but very minor burns, you should seek medical assistance. Don't use ice or ice packs, these can cause additional problems.
@@resourcedragon I had a relatively minor burn once that wasn't cooled fully in 20 minutes and I had to go to bed so I took a tub of water with me I could put my hand in. It took probably several hours before it felt OK again. We were taught the out of the tap thing too with the specific note to make it lukewarm. So to not only turn on the cold water, which can become really cold and painful and doesn't do the cooling properly. Then again, we were also taught how to bandage burns so maybe it was different.
This video made me realise what on earth I have done wrong with all of my banana cakes throughout the years. I succeeded in every other cake but this one. My problem was that I kept over mixing the cake. Thank you so very much! My next banana cake will only be mixed for a few minutes, with the banana, not to mix everything before the fruit. 🖤
Yes! I also had this revelation - it’s actually my banana bread that keeps turning out stodgy but I can see why now. Hoping for a much improved batch next time 😊
If you mix all the dry ingredients, then separately mix the wet ingredients, then make a well in the center of the dry ingredients (make sure you use the bigger bowl for the dry ones) then you have minimum mixing. The issue is created once wet is introduced into the flour as gluten doesn't activate without moisture. That's why so many made from scratch cake recipes call for doing the dry and wet separately first. That way everything dry or wet is incorporated with everything else dry or wet before the actual chemical reactions start taking place. Baking IS science, as Anne has stated in other videos. There are definitely things you can use as "guidelines", but others you should definitely take as MUST DO's. One reason Anne is so great.
I was thinking the same thing. I always mix for a few min. Thinking it's adding more air, Well the jokes on me LOL No more over mixing I have a few over ripe bananas to make bread or cake out of.
I think I love this take on cake fails most, because Ann is always so kind in these. A lot of people are always so critical and judgmental and so quick to make jokes of people who've "failed" But Ann is always so gentle and kind, and just wants to edit and help people make yummy things
Omg… so glad you shared this! I would’ve blamed myself and thought I was just that terrible at it. Never in a million years would I question the recipe… being a baking newbie I assume if a recipe is posted/shared, then its not only good but also correct.
it definitely takes some experience to be able to visualize a finished recipe from its ingredients list! it’s been a lifesaver to be able to sort of see, chemistry-wise, what will happen w certain ratios and baking method combinations. i wanted to make a lemon raspberry no bake cheesecake recently and took absolutely forever settling on a recipe that seemed like it would actually turn out well, and it was all worth it in the end. if you keep practicing you’ll get there! and if something doesn’t turn out when you thought you did it correctly, try finding a recipe that uses different ingredient ratios or methods, so you’ll know if it’s you or the recipe!
@@starcherry6814 that’s always the safest way! some online recipes are fairly reliable too - alton brown is usually a good go-to, smitten kitchen is rarely a miss, and i think i got some elements of the final recipe i used from htct! Once you find someone you trust, you tend to stick with them haha 🥲
as a complete novice when it comes to baking, i really appreciated how you broke down what makes a successful cake recipe, and didn't disparage the guy for messing up. nice video!
I envision a day when there's a cake rescue hotline where when you're about to fall apart because your cake isn't working you call Darling Ann and she just helps you through it. Her voice alone helps ease my anxiety even when I'm not baking
The best thing about these cake rescue videos is how many times Ann proves that it was the RECIPE that steered you wrong, so even if you do everything as directed it's still a fail...but not your fault! Thank you for making me feel less like a failure and just someone reading the wrong cook books! 😂❤
If you wanna make a cake with cream that’s covered with fondant, you use marzipan. Here in Finland and Sweden we do that for our princess cakes and I’ve made them multiple times and never had issues!
I always appreciate that Ann explains why and how you should do things. It's one thing to be to told what to do but it helps to know the reasoning behind it. And to be shown how things should look/what texture they should be at each stage.
Doesn't happen often, but I do have a correction this time: When you burn yourself, cool it under cool/lukewarm running water (NOT COLD) for at least 10 but preferably more towards 20 minutes. Also do not put the water directly on the burn but a bit above, on intact skin.
Its not actually true that you need to have it under the water that long. As soon as your skin is cool to the touch that is enough. Your brain will keep yelling about the nerve signals for a long time after the heat has stopped. If your skin is cold it is not still cooking on account of it not being hot enough to cook you any more.
Thanks Ann, It's a Friday night and all I want to do is watch cake rescues you put in so much time and effort in all your videos. I hope Brickman can have a collab with you and make cakes one day❤
cake rescue & debunking are the best series on TH-cam. i said what i said😌 amazing work, Ann! your hardwork is always evident in these videos & you manage to make them entertaining too. that's some next level talent ☺️
I subbed for debunking content but cake rescue has become my favorite series from you. The creative ways u use to save these cakes is always such a great thing to watch ❤
Would love to see Ann review some of Hamish Blake’s cake creations for his children’s birthdays, I’d be so interested to hear how Ann would deal with some of his kids requests for cakes and maybe even a collab at some point?
I love watching these videos, you’re never condescending against the fails. It’s wholesome to watch. Your comment about burns is definitely true, the importance of cold running water is undeniable. When I was working in a kitchen, I burnt my hand, but boss wouldn’t let me put it under water since the kitchen was busy. 45 minutes later she let me have it under water for a minute, but it was too late to be effective. It wasn’t a bad burn, but caused excruciating pain, and still had to work a further 6 hours of my shift with it (ended up holding a wrapped ice pack as it was the only relief we had, but boss got sarcastic since ‘it should only need a few minutes under water’) cold running water for burns are a must!
The updated advice is cool running water for 20 minutes (10 at a minimum). Also, I'm not sure about the laws where you live, but it definitely sounds like your boss broke some health and safety rules! Is there a regulatory body that you could report them to (depending how long ago this was)? This makes me wonder what other regulations and standards they're breaching.
@@hannahk1306 honestly, I don’t know about where I would report… I know they broke GDPR rules too! Issue was mainly just that manager lacked common sense, so couldn’t see that it was daft to make me keep cooking while burnt. Because I was 16, I was too scared to correct her and fight to have it under water.
Watching this video with my 5.5 year old son and 3.5 year old daughter and my daughter whispered to me, "She looks pretty!". So nice I can watch your videos with my kids. 😊💜
Hello Ann! I am a vegan who has recently been diagnosed with coeliac disease and I love baking but it's hard enough to find good vegan recipes let alone GF and vegan!! Very complicated dietary requirements I know I know you've made GF videos before but I was wondering if you'd ever consider making a video on GF and vegan recipes or even just give tips on GF vegan substitutions in baking? Love watching your videos, they are a breath of fresh air on TH-cam! Thanks and love from Melbourne xx
Using cocoa on the greased pan is an old Baker's trick for dark colored cakes so you don't get that white haze from the flour. If applied exactly how you would flour and all the excess removed it works beautifully, on smooth sided pans. I like the spray oil with flour for shaped pans but I agree with you about shaped pans. Just decorate your cakes instead of trying this shortcut that NEVER is.
@@jolenemathews you are absolutely right. When I am making naked cakes or a pour on frosting/coating that's dark and the white flour could be a little bit of a problem, I'll use the cocoa powder trick. I prefer to use a spray on oil and then coat it with the cocoa.
Cake rescue with debunking on top of it? Fantastic! It really shows that not every recipe are equal and for many of us, it’s tough to make the difference between a good recipe and one that set us up for failure.
I love seeing the experiments visually - one of my favorite parts of your cookbook was all the vanilla cupcake variations, and seeing how changes in ingredients changed the texture and quality of the cake.
Oh, interesting! I've always used a cocoa powder dusting on the bottom of chocolate cakes because I figured it'd work the same as flour... Never really ran into any issues with that but that's probably because I usually use silicone moulds or spring-form pans. Might ditch the cocoa powder next time and see if it improves things more!
Funny enough I have always used cocoa powder and regular butter to avoid chocolate cakes sticking to the pan. It’s better than flour because the color blends with the dough and I never had any issue with the cakes I made. I wonder if it doesn’t work because the pan has so many details on it that the cocoa powder becomes useless
Ann, I'd love to see you react to Moriah Elizabeth's videos where she recreates her craft projects as food items. She does a very good job for someone who isn't an experienced baker, especially when she tackles macarons!
I loved the comparison of what happens with different chocolate:cream ratios in ganache! But I was a bit disappointed that she didn't tell you what to do if you've made the ganache too thin and it's soaked into the cake. I bet that cake soaked with runny ganache was still delicious, though!
I was so sad when your channel got removed on a couple TH-cam KIDS apps. This channel is very appropriate and it’s my favorite channel. Thank you for saving so many lives Ann! Keep up the great work! Your a hero!
@@HowToCookThat sucks because it's the algorithm that promotes fake 'trends' but not those videos where you do recipes and amazing work in them. I love your videos
@@HowToCookThat I wondered where those videos went to. Its a shame that they didn't get enough views to make them worth making as they were very enjoyable. I binged watched a whole load of them when I first found your channel. Granted I was watching them quite a while after they were released so I guess that youtube doesn't weight those views as highly?
I love how you showed what the different ratios do to a ganache! I always struggle to get a perfect consistency, this made it so much more visual (and it's a confidence boost knowing that sometimes it's the recipe and not us haha) 🤓
It varies depending on the type of chocolate too, with white chocolate you're better with a 1:3 ratio of cream to choc (and caramilk is basically a white chocolate originally), but you can use 1:2 ratio for dark chocolate and still get a thicker ganache. Chocolate can be a tricky beast so it pays to do some research. Ann Reardon is still one of the best for demystifying working with chocolate!
@@fionaclaphamhoward5876 thanks! I've experimented a bit and even the brand (so also percentage of cocoa solids etc) makes a difference, tricky ingredient but worth it haha 😁
I enjoyed the detective work required: The Case of the Wrong Recipe, and The Case of the Powdered Pan. My favorite segment was the slapstick of the handheld mixer in the box of cake mix.
I’m surprised the cocoa powder makes the cake stick to the pan. I was taught by my mum and gran that when making a chocolate cake use cocoa powder instead of flour to stop it sticking to the pan so then you don’t get white flour on the outside of your brown cake. I recently made a chocolate cake for my dad’s birthday and my mum lined the pan with cocoa powder.
I also was taught that and it works marvelously with standard cake molds, say squares, circles but in this case it has too many cavities to get stuck to therefore the more you dry it out the harder is gonna be to get out of those intricate designs. You can still use the cocoa powder trick with your recipes if you bake them in a standard mold with no trouble and we get to continue the mother's baking legacy ♡
I find it nice when my knowledge is challenged. After watching one of your previous cake rescue videos, I remembered what you said about under cooking causing a cake to sag in the middle, so I found myself disagreeing with the "failed" cake presenter mentioning that they had over mixed it. Then you proceeded to remind us that it was from under cooking. To me, it is beneficial when an instructor reenforces a subject the way you did. 👍Well done!
My mum taught me to grease the pan and coat it with breadcrumbs. Always works for 3D baking tins. I'm not a frosting kind of person, so I heavily rely on a perfect cake surface.
I love how you explain recipes with such a passion bc you want everyone to understand it/ be capable of doing it in a simple way. It shows the passion you put into making videos (and cakes). I've watched your videos for years and I love your channel Keep it up ❤❤ ~ by a drunk italian gurl @ 5 AM, ILY
Youre so encouraging for ppl! Ive been baking for over 40 years and made literally thousands of cakes, and in many many different types and shapes and sizes of tins. And ive even used the Bundt ornate detailed tins, that would scare the horror out of most people. But the first thing my nan taught me before I was 10 years old, even with sponge cake, 1)butter your tins, then flour it making sure its concentrtaed in the corners AND 2) then add paper to the base. but if you cant use paper, like with Bundt tins or that cookie tray, i brush cooled melted butter then fine flour thru a sieve then tip over to tap out the excess. Any time I get lazy, I will regret it every time.
Ann, I have struggled over the years with making ganache so much getting wrong measurements online but this video has 100% helped me so much I used 1 cup to 1/3 cup heavy cream and it was awesome for filling my chocolate cake!!! Thank you so much for this!!!!
That carrot cake recipe in the book is absolutely wonderful, Iv cooked it 5 times already. My parents and I love it as well as some friends of ours enjoyed it very much
My friend made some cakes for work, and she said they were rock hard and inedible. I asked her what she did (to troubleshoot) and she said she had assumed the longer she let the cake mix, the lighter and fluffier it would be. She mixed it in the stand mixer for 20 minutes 😂 bless her. I explained the issue! I stand mix my wet ings, toss the flour in last and only just let it come together ❤️
I like that you go into these without any judgment, bcs people are really trying to do something nice, and it can be really heartbreaking when it goes wrong, but it's very apparent that you're gently teaching vs. just critiquing and it just makes me happy
You've just solved one of my biggest baking problems! I've remade or given up on so many cake recipes because they came out so dense and stodgy. I thought I must be using too much flour or the wrong sort of ingredients. I gave up and only baked biscuits or brownies for ages. Now I know!! The problem was over-mixing! I had no idea this was a thing!!! The over mixed cake looked EXACTLY how all my cake fails did! I always mixed for as long and hard as I could until my arms got tired, since I didn't have an electric mixer. Now I can have cake AND arms that don't ache!
Many many thanks for the tip with the overprocessed flour. I made muffins by using a blender. They became not very fluffy. Now I stirred another ones by hand and they magically became fluffy ❤
I was always taught to use cocoa powder for a chocolate cake instead of flour, so it's not as visible when you take it out of the pan. I had no idea that's not a normal thing!
Yeah, carrot cake is my favorite. I've made your carrot cake numerous times now and I thank you for including such a great, simple recipe in your book.
Which one is YOUR favourite rescue? Thanks also to TwoDots for sponsoring this ep. You can download for FREE & enjoy the game now: twodots.onelink.me/8e55/1022howtocookthat
The Banana cake 🍰
Hello, I don't know if you will see this question because I am a bit late but I will try anyway :)
Why the cocoa powder sticks to the pan ? In all my mother chocolate cake recipe I cover the pan (ceramic or metal) with butter then flour, is flour unstick while other powder (cocoa/sugar) is ?
(sorry if my english is bad, hello from France).
what does it mean if your cupcakes rose extremely little and from the bottom they have a dent going upwards? basically just like if you didnt cook a cake properly so it sunk in the middle, but reverse? this has happened to me when cooking a gluten free cupcake recipe i think it was (it was something free) and i still wonder how i messed up that bad till this day.
The banana cake looks delicious!
Have you done a video about the difference in baking products around the world? Flour with difference protein or difference types of baking powder or the difference in butters ect. I'm asking because American recipes turn out very different using Dutch ingredients. A great example is chocolate chip cookies, they seem to turn out difference everywhere.
Tbh, these aren't rescues but rather explaining how cakes can fail. Not saying that it's bad, just that it's not your other cake rescues where you recreate the failed version to make it better. If it's the money, I understand. I still think it's a good video. In any case, my favorite is the cookie cake, especially since it was for a kid's birthday.
That poor woman being set up to fail by that instruction about the cocoa powder :( she did really well considering! Also, I'm forever in awe of your sheer dedication, Ann - the fact that you actually went out and bought the exact cake pan she used to replicate the fail! Serious commitment! ❤️❤️❤️
Interesting that cocoa powder causes such a problem, since I've seen it recommended in place of flour to prep pans for chocolate cake. (Using the butter and flour method for chocolate cakes can leave visible flour streaks on the finished cake.)
@@myladycasagrande863 I've never had a problem using cocoa powder to dust my cake pans when making a chocolate cake
I havent had an issue, but I rarely make chocolate cake so idk.
@@myladycasagrande863 That's the same thing I was thinking. I've used cocoa powder when I mix a batch of "magic release" (1:1:1 shortening, veg oil, and flour or cocoa) when it's a chocolate cake/quick bread. If you expect that the cake will be frosted in the end, I don't think it'd matter, but it looks like her intention had been to leave this one "naked."
I also think it looks very strange, I always use butter and cocoa powder for chocolate cakes since ever and they never stuck
I find it so much more sad and frustrating when fails are caused by bad instructions and not just user error. Thank you for showing the flaws in these instructions so we can watch for these types of issues in other recipes
Me too. If it's my mistake I can fix it but if the instructions are flawed it's an impossible battle
I crochet at a pretty high level. Crochet patterns with errors in them are extremely frustrating in a very similar way. Your default assumption is always that its your own error, then when you've done a section, undone it and redone it several times, only to finally conclude that the pattern is in error...arrrgghhh...
too many people come out of a harrowing baking experience thinking they can't cook 😢
@@PonderingStudent oh, same! I’m a knitter and I remember one of my first projects had a bad error, but I didn’t know and ended up thinking it was my fault for a long few months!
Cake Rescues are always so wholesome; it's like Ann becomes a Baking Fairy Godmother, working her magic to save everybody's day ☺️
based. 💙
@@raeva what are they based on?
@@hypercane2023 cake
"Baking Fairy Godmother" love that 😂🤍
So sweet!
Well done mum, some very clever rescues!
You guys grew up well 😊😊
That's lovely, guys! She's a mum to be proud of, isn't she? It's so good to have a talented, hardworking Aussie be appreciated properly on YT (and elsewhere). Yay from Brissie.
You only say that because you get to eat them!
@@JenMaxon XD
Omg
The lady who baked the oreo-cake for the little girl really was incredibly sweet to try again and again to make something beautiful for a stranger. Glad, Ann is always so nice and appreciative too, when people try their best and doesn't make fun of them. =)
Ann is such a nice person. These videos are not only educational but fun and are a delight to watch.
aww, thanks :)
Truee, I'm not even into cooking, or cakes, her videos are just that good, it's like... a fun vid to watch when ur bored
If anybody thinks about purchasing Ann's cookbook, do it. All the recipes I've tried so far (over a half) are very tasty and easy to follow, plus all the little chapter introductions really help in not only following the recipes, but understanding them as well. I'll always be thankful to Ann for giving me the passion to bake.
My daughter loves baking with me and the range of simple to complicated recipes is fantastic for making it a family activity.
Do you read it in Ann's voice? I would!
does it ship worldwide?
@@kayaaastone As far as I know yes.
It makes a great gift! My cousin recently moved and I got it for her as a housewarming gift because she loves to bake and she loves it ❤
Never did I think I would live to see Ann make a roblox face cake, but here we are 💀
She has always made cakes with video game designs so im sure its nothing new for her lol
man face !!!!
My mom ran a bakery for decades from the 1960s-2000s and did many, many shaped cake pan cakes, many even more intricate than the Oreo pan, if you can believe it! For the pans she used (aluminum with no non-stick coating) the standard practice was to grease using solid shortening (NEVER cooking spray! That would make it stick AND leave a nasty coating inside the pan) and a light dusting of flour, or cocoa powder for chocolate cakes. Every cake she made using this method came out beautifully, as have all the ones I have made since. I do know that if you use cast iron pans or pans with a non-stick coating, it does not work as well and can make it stick worse than if you'd just left the pan plain. I suspect that whoever wrote the instructions recommending using the cocoa powder was going off of information that wasn't right for that particular kind of cake pan. Either that or too much cocoa powder was used, causing it to stick. I have also NEVER had to scrub the flour or cocoa powder out of a pan like that, which leads me to believe that too much cocoa powder was used.
or just nowhere near enough grease to counter the fact the cocoa powder mixed with some of the oil
i agree, i use melted butter then chill, then dust
@@mikontisott I've tried butter before and it never works right, but I never thought to try chilling it first. I'll have to try that!
This is a thought from an amateur but I’ve tried my hand at chocolate making and not every cocoa behaves the same. Not just Dutch-processed or non but also the moisture and the cocoa butter left behind matters. Maybe the cocoa both Ann and the cake maker in the video could purchase was inappropriate for the job.
@@elif6908 That is very true. My mom used the professional quality cocoa powder she had in her store and I've never thought to investigate how that night differ from what you just get at the grocery store. That could easily effect the outcome as well.
“I’m going to show you rather than just tell you.” - This is why I watch Ann Reardon. 🥰
I'm so glad you point out when it's the recipes to blame. So many people try their hand at baking after seeing a recipe online that looks pretty, and then when they follow the bad recipe's instructions, their result comes out bad and they blame themselves, when it's actually the bad recipe to blame. Yes, some people aren't good at baking, but a lot of times amateur bakers are led astray because anyone can post any recipe on the internet and it's not necessarily a good one.
It's amazing how many of these faulty recipes will come with hundreds of good ratings, too. The first time I tried to make bread pudding, the ratio of eggs to milk was EXTREMELY off, meaning there was so much milk that it took nearly twice the time to cook and was still off afterwards! I had assumed the recipe knew what it was talking about from the high quality publication and hundreds of 5 star reviews, so I went against my better judgement and did what it said...
@@Kaleestraza I've found it's worth reading the words that go with some of these reviews. I've seen many many variations on "5 stars - looking forward to trying this recipe"! How can you rate a recipe you haven't tried yet? 😆
Sometimes people also leave tips like "the recipe is wrong, you only need half the amount of butter" or suggestions for variations on the recipe.
I feel like much of being experienced in baking or cooking is being able to recognize good or bad recipes.
I really hope the people in this video like the first person see this... Bad recipes/instructions and the people following them and blaming themselves for the result is what discourages them. Happened to me before
I love you Ann! I was baking sticky toffee pudding cakes and my cake fell apart :(
It was fully baked but it was like falling apart so I salvaged it by making it into a parfait since I made an really good toffee sauce. Layered some frozen strawberries and whipped cream. It was divine and my guests were so impressed that they didn't know that the cake fell apart.
Woohoo!! Go you!
Great job 😊
Lol, nice save!! I did that with a plain vanilla cake that went to pieces on me when I was trying to get it out of the pan. ("I'm sorry, I just can't do this! I can't be that vanilla cake for you!"....Sorry, haha, I realised how the "went to pieces" sounded after I wrote it. Couldn't resist being an idiot). Sprinkled the lives with sherry, added strawberries and custard sauce, topped with whipped cream. It made a great trifle.
Oooh, a cake rescue AND a debunking! Two in one! Ann, you always manage to amaze!
Middle aged male construction workers who watch Ann checking in. That Roblox cake looked pretty good then Ann hits them with the “Hold my spatula” incredible work I don’t care for the taste of fondant but it really jazzes up a cake.
nobody's judging your gender, age, or choice of profession here. I think everyone can appreciate a well put together video that entertains, educates, and impresses at the same time! it's true craftsmanship mixed with science
These might be some of my favourite episodes. I love the visual experiments as opposed to just explaining why something happens the way it does.
I like that Ann is highlighting recipe mistakes in this one.
So many of the others have been decorating/stacking issues, it's nice to see a bit of a different take here.
Recipe mistakes are something that can really make you feel inadequate, because you can follow the steps precisely and still end up with a complete mess - and if you're not an experienced baker, you won't know that it's the recipe at fault.
I have a friend who swore off baking after 4 disasters trying to bake a specific cake. It was only after several years where I'd learned a lot more, that I could show her the mistakes in the recipe based on quantities.
She still won't bake cakes, but she's baking bread and buns now
Reminds me of a recipe I made for popovers except the recipe had a typo in it so it said tablespoons of salt instead of teaspoons. I remember questioning it at the time but going along with it....suffice to say that those popovers were very salty lol.
Hey Ann, I just wanted to say: never cool a burn under cold water. Use lukewarm (skin temperature) instead if available. Cold water can give the impression the burn is cooled properly too quickly plus it can be plain painful, more than it has to be in any case. Also start the water flow some distance away from the burn. If you don't cool properly your burn can simmer on in your skin and damage deeper structures even though it feels cool on the outside. Luke warm water is both more comfortable on the skin and will leave less chance of improperly cooling the wound. It will take longer, but patience is important in medicine.
I suspect this is what you meant but it's better to say it like this. I was taught this in several first aid courses, one in primary school (year 6).
Came here to say this!
I'm disappointed that this is so far down! It's such an important distinction that can aid with recovery and (iirc) reduces scarring
was hoping someone else had pointed it out already! 🙀ice or too-cold water on fresh burns can significantly worsen healing time!!!
When I did a first aid course the instructions I was given for first aid for burns was cold water (as in out of a tap) for 20 minutes .It is important to do the full 20 minutes, to ensure the burn is cooled fully. For all but very minor burns, you should seek medical assistance.
Don't use ice or ice packs, these can cause additional problems.
@@resourcedragon I had a relatively minor burn once that wasn't cooled fully in 20 minutes and I had to go to bed so I took a tub of water with me I could put my hand in. It took probably several hours before it felt OK again.
We were taught the out of the tap thing too with the specific note to make it lukewarm. So to not only turn on the cold water, which can become really cold and painful and doesn't do the cooling properly. Then again, we were also taught how to bandage burns so maybe it was different.
This video made me realise what on earth I have done wrong with all of my banana cakes throughout the years. I succeeded in every other cake but this one. My problem was that I kept over mixing the cake. Thank you so very much! My next banana cake will only be mixed for a few minutes, with the banana, not to mix everything before the fruit. 🖤
Yes! I also had this revelation - it’s actually my banana bread that keeps turning out stodgy but I can see why now. Hoping for a much improved batch next time 😊
If you mix all the dry ingredients, then separately mix the wet ingredients, then make a well in the center of the dry ingredients (make sure you use the bigger bowl for the dry ones) then you have minimum mixing. The issue is created once wet is introduced into the flour as gluten doesn't activate without moisture. That's why so many made from scratch cake recipes call for doing the dry and wet separately first. That way everything dry or wet is incorporated with everything else dry or wet before the actual chemical reactions start taking place. Baking IS science, as Anne has stated in other videos. There are definitely things you can use as "guidelines", but others you should definitely take as MUST DO's. One reason Anne is so great.
I was thinking the same thing. I always mix for a few min. Thinking it's adding more air, Well the jokes on me LOL No more over mixing I have a few over ripe bananas to make bread or cake out of.
I am always amazed at how Ann can come up with ways to fix a cake. 😊There is no way I could think of anything to fix a cake failure.🥴
I can think of one, it's called eating the evidence, can't be a fail if there's no cake.
Anybody else would go “Just buy an already made cake instead.”
I'll just present the failed cake and tell everyone I was inspired by *pile of garbage*
I think I love this take on cake fails most, because Ann is always so kind in these. A lot of people are always so critical and judgmental and so quick to make jokes of people who've "failed"
But Ann is always so gentle and kind, and just wants to edit and help people make yummy things
Omg… so glad you shared this! I would’ve blamed myself and thought I was just that terrible at it. Never in a million years would I question the recipe… being a baking newbie I assume if a recipe is posted/shared, then its not only good but also correct.
Same here
it definitely takes some experience to be able to visualize a finished recipe from its ingredients list! it’s been a lifesaver to be able to sort of see, chemistry-wise, what will happen w certain ratios and baking method combinations. i wanted to make a lemon raspberry no bake cheesecake recently and took absolutely forever settling on a recipe that seemed like it would actually turn out well, and it was all worth it in the end.
if you keep practicing you’ll get there! and if something doesn’t turn out when you thought you did it correctly, try finding a recipe that uses different ingredient ratios or methods, so you’ll know if it’s you or the recipe!
@@CookieMonster1390 I only use recipes from websites that show reviews, or are from credible bakers like Martha Stewart and Rachel Ray
@@starcherry6814 that’s always the safest way! some online recipes are fairly reliable too - alton brown is usually a good go-to, smitten kitchen is rarely a miss, and i think i got some elements of the final recipe i used from htct! Once you find someone you trust, you tend to stick with them haha 🥲
as a complete novice when it comes to baking, i really appreciated how you broke down what makes a successful cake recipe, and didn't disparage the guy for messing up. nice video!
I love how she takes the time to show us multiple examples in every video imagine how long that takes
I envision a day when there's a cake rescue hotline where when you're about to fall apart because your cake isn't working you call Darling Ann and she just helps you through it. Her voice alone helps ease my anxiety even when I'm not baking
this is one of my favorite channels. the dedication, the politeness, no drama, no insults just wholesomeness and helping other people out
and the transparency
The best thing about these cake rescue videos is how many times Ann proves that it was the RECIPE that steered you wrong, so even if you do everything as directed it's still a fail...but not your fault! Thank you for making me feel less like a failure and just someone reading the wrong cook books! 😂❤
I love cake rescue series it is one of my favourite series Ann you did so well😊❤️☺️
If you wanna make a cake with cream that’s covered with fondant, you use marzipan. Here in Finland and Sweden we do that for our princess cakes and I’ve made them multiple times and never had issues!
I always appreciate that Ann explains why and how you should do things. It's one thing to be to told what to do but it helps to know the reasoning behind it. And to be shown how things should look/what texture they should be at each stage.
Doesn't happen often, but I do have a correction this time:
When you burn yourself, cool it under cool/lukewarm running water (NOT COLD) for at least 10 but preferably more towards 20 minutes. Also do not put the water directly on the burn but a bit above, on intact skin.
She does say that in most her videos, idk why she didn’t here
That might be true for a serious burn, but for what was shown on the video is overkill.
@@flavioso20 nope, thats for any burn. Touching a pan, oven, boiling water.... If it's a serious burn, you need medical attention.
Its not actually true that you need to have it under the water that long. As soon as your skin is cool to the touch that is enough. Your brain will keep yelling about the nerve signals for a long time after the heat has stopped. If your skin is cold it is not still cooking on account of it not being hot enough to cook you any more.
You're crazy if you think i'm gonna waste 20 minutes worth of running water. F that i'll just get an ice pack
I love the way Ann's voice rises when she describes a good cake. She could make a career as a voice over artist just with the phrase "nice and light."
Thanks Ann,
It's a Friday night and all I want to do is watch cake rescues you put in so much time and effort in all your videos. I hope Brickman can have a collab with you and make cakes one day❤
That would be awesome.
Ann, I love the look on your face when you see his cake, it is a genuine look of concern and sympathy ❤
I just love watching h2ct, it just brightens up my day! ❤️
Same! I get excited every time I see a new video and always watch immediately lol. Ann is such an incredible teacher!
cake rescue & debunking are the best series on TH-cam. i said what i said😌 amazing work, Ann! your hardwork is always evident in these videos & you manage to make them entertaining too. that's some next level talent ☺️
I subbed for debunking content but cake rescue has become my favorite series from you. The creative ways u use to save these cakes is always such a great thing to watch ❤
Welcome aboard! Thanks Kaz
Would love to see Ann review some of Hamish Blake’s cake creations for his children’s birthdays, I’d be so interested to hear how Ann would deal with some of his kids requests for cakes and maybe even a collab at some point?
I love watching these videos, you’re never condescending against the fails. It’s wholesome to watch.
Your comment about burns is definitely true, the importance of cold running water is undeniable. When I was working in a kitchen, I burnt my hand, but boss wouldn’t let me put it under water since the kitchen was busy. 45 minutes later she let me have it under water for a minute, but it was too late to be effective. It wasn’t a bad burn, but caused excruciating pain, and still had to work a further 6 hours of my shift with it (ended up holding a wrapped ice pack as it was the only relief we had, but boss got sarcastic since ‘it should only need a few minutes under water’) cold running water for burns are a must!
The updated advice is cool running water for 20 minutes (10 at a minimum).
Also, I'm not sure about the laws where you live, but it definitely sounds like your boss broke some health and safety rules! Is there a regulatory body that you could report them to (depending how long ago this was)? This makes me wonder what other regulations and standards they're breaching.
@@hannahk1306 honestly, I don’t know about where I would report… I know they broke GDPR rules too! Issue was mainly just that manager lacked common sense, so couldn’t see that it was daft to make me keep cooking while burnt. Because I was 16, I was too scared to correct her and fight to have it under water.
Watching this video with my 5.5 year old son and 3.5 year old daughter and my daughter whispered to me, "She looks pretty!". So nice I can watch your videos with my kids. 😊💜
Hello Ann! I am a vegan who has recently been diagnosed with coeliac disease and I love baking but it's hard enough to find good vegan recipes let alone GF and vegan!! Very complicated dietary requirements I know
I know you've made GF videos before but I was wondering if you'd ever consider making a video on GF and vegan recipes or even just give tips on GF vegan substitutions in baking?
Love watching your videos, they are a breath of fresh air on TH-cam!
Thanks and love from Melbourne xx
Ann is as sweet and comforting as her recipes.
Using cocoa on the greased pan is an old Baker's trick for dark colored cakes so you don't get that white haze from the flour. If applied exactly how you would flour and all the excess removed it works beautifully, on smooth sided pans. I like the spray oil with flour for shaped pans but I agree with you about shaped pans. Just decorate your cakes instead of trying this shortcut that NEVER is.
@@jolenemathews you are absolutely right. When I am making naked cakes or a pour on frosting/coating that's dark and the white flour could be a little bit of a problem, I'll use the cocoa powder trick.
I prefer to use a spray on oil and then coat it with the cocoa.
I think you are just so impressive! Thank you for the food science and the internet investigative journalism. Very very cool
Whoever is Ann’s friend if you ruin a cake she will fix it and make it soooo goood :)
😂 As I was filming this my neighbour phoned and said 'help I;ve ruined my sons birthday cake and I don't know what to do'. So I went over and helped.
Cake rescue with debunking on top of it? Fantastic! It really shows that not every recipe are equal and for many of us, it’s tough to make the difference between a good recipe and one that set us up for failure.
Thanks for another amazing video Ann! This was the first episode my sister has seen and she’s already loving it.
Say hi to your sister for me
Always makes me drool
I love seeing the experiments visually - one of my favorite parts of your cookbook was all the vanilla cupcake variations, and seeing how changes in ingredients changed the texture and quality of the cake.
Oh, interesting! I've always used a cocoa powder dusting on the bottom of chocolate cakes because I figured it'd work the same as flour... Never really ran into any issues with that but that's probably because I usually use silicone moulds or spring-form pans. Might ditch the cocoa powder next time and see if it improves things more!
i love the cake rescues, i am always amazed by Anns creativity
The patience this woman has is inspiring, always appreciate the care and understanding that goes into these.
That carrot cake is the best recipe I've ever found. It was such a hit when I baked it for my mother-in-law. She loved it, and I love the cook book!
So thankful for someone like you, who is on our side.
Funny enough I have always used cocoa powder and regular butter to avoid chocolate cakes sticking to the pan. It’s better than flour because the color blends with the dough and I never had any issue with the cakes I made. I wonder if it doesn’t work because the pan has so many details on it that the cocoa powder becomes useless
Ann, I'd love to see you react to Moriah Elizabeth's videos where she recreates her craft projects as food items. She does a very good job for someone who isn't an experienced baker, especially when she tackles macarons!
I loved the comparison of what happens with different chocolate:cream ratios in ganache! But I was a bit disappointed that she didn't tell you what to do if you've made the ganache too thin and it's soaked into the cake. I bet that cake soaked with runny ganache was still delicious, though!
I've learned from Great British Bake Off and now Ann Reardon that you never give up, even when it all seems lost.
I love how all her videos are not only educational but also entertaining!
I was so sad when your channel got removed on a couple TH-cam KIDS apps. This channel is very appropriate and it’s my favorite channel. Thank you for saving so many lives Ann! Keep up the great work! Your a hero!
I really want to see you do more cake recipes and cake decorating videos like you used to. Cakes like the minecraft cake or a novelty cake!
g'day Max, The last few that I did hardly had any views so I had to face reality that perhaps most people don't want more of those videos any more.
Yes, I would like to see more of those. Although I do understand the thing of the views.
@@HowToCookThat sucks because it's the algorithm that promotes fake 'trends' but not those videos where you do recipes and amazing work in them. I love your videos
@@HowToCookThat That is such a shame because your creativity in those videos was truly amazing!
@@HowToCookThat I wondered where those videos went to. Its a shame that they didn't get enough views to make them worth making as they were very enjoyable. I binged watched a whole load of them when I first found your channel. Granted I was watching them quite a while after they were released so I guess that youtube doesn't weight those views as highly?
Up at 3;34 in the morning for Ann
I love how you showed what the different ratios do to a ganache! I always struggle to get a perfect consistency, this made it so much more visual (and it's a confidence boost knowing that sometimes it's the recipe and not us haha) 🤓
It varies depending on the type of chocolate too, with white chocolate you're better with a 1:3 ratio of cream to choc (and caramilk is basically a white chocolate originally), but you can use 1:2 ratio for dark chocolate and still get a thicker ganache. Chocolate can be a tricky beast so it pays to do some research. Ann Reardon is still one of the best for demystifying working with chocolate!
@@fionaclaphamhoward5876 thanks! I've experimented a bit and even the brand (so also percentage of cocoa solids etc) makes a difference, tricky ingredient but worth it haha 😁
I already tested the carrot cake from your cook book and it is really good! Was also easy to make, no rescue necessary ;)
Great to hear! 😁
I immediately rushed over when I saw that Ann released a new video!
Love your videos, Ann! Support from Australia too. 🇦🇺
🇦🇺🏆
ANN IS HERE! Today will be better ready!
I enjoyed the detective work required: The Case of the Wrong Recipe, and The Case of the Powdered Pan. My favorite segment was the slapstick of the handheld mixer in the box of cake mix.
Wow I finally understood why my ganache was so runny! I was really confused about the concept of ganache itself and the whipping. Thank you!
I’m surprised the cocoa powder makes the cake stick to the pan. I was taught by my mum and gran that when making a chocolate cake use cocoa powder instead of flour to stop it sticking to the pan so then you don’t get white flour on the outside of your brown cake. I recently made a chocolate cake for my dad’s birthday and my mum lined the pan with cocoa powder.
I was taught the same and it's always worked for me and my family!
I also was taught that and it works marvelously with standard cake molds, say squares, circles but in this case it has too many cavities to get stuck to therefore the more you dry it out the harder is gonna be to get out of those intricate designs. You can still use the cocoa powder trick with your recipes if you bake them in a standard mold with no trouble and we get to continue the mother's baking legacy ♡
I find it nice when my knowledge is challenged. After watching one of your previous cake rescue videos, I remembered what you said about under cooking causing a cake to sag in the middle, so I found myself disagreeing with the "failed" cake presenter mentioning that they had over mixed it.
Then you proceeded to remind us that it was from under cooking. To me, it is beneficial when an instructor reenforces a subject the way you did. 👍Well done!
Yes another episode! Absolutely love your videos and your channel! Thanks Ann!! God bless you cand your family! Hope all is well.
My mum taught me to grease the pan and coat it with breadcrumbs. Always works for 3D baking tins.
I'm not a frosting kind of person, so I heavily rely on a perfect cake surface.
I love how you explain recipes with such a passion bc you want everyone to understand it/ be capable of doing it in a simple way. It shows the passion you put into making videos (and cakes). I've watched your videos for years and I love your channel
Keep it up ❤❤
~ by a drunk italian gurl @ 5 AM, ILY
Youre so encouraging for ppl! Ive been baking for over 40 years and made literally thousands of cakes, and in many many different types and shapes and sizes of tins. And ive even used the Bundt ornate detailed tins, that would scare the horror out of most people. But the first thing my nan taught me before I was 10 years old, even with sponge cake, 1)butter your tins, then flour it making sure its concentrtaed in the corners AND 2) then add paper to the base. but if you cant use paper, like with Bundt tins or that cookie tray, i brush cooled melted butter then fine flour thru a sieve then tip over to tap out the excess. Any time I get lazy, I will regret it every time.
Ann, I have struggled over the years with making ganache so much getting wrong measurements online but this video has 100% helped me so much I used 1 cup to 1/3 cup heavy cream and it was awesome for filling my chocolate cake!!! Thank you so much for this!!!!
Oh my god that carrot cake looks so unbelievably soft. Easy to say it's the best I've ever seen. Will definitely try the recipe out!
19 beautiful minutes? This will be in my night lullaby sleep playlist.
Yes. I sleep to the soothing voice of Ann's.
That carrot cake recipe in the book is absolutely wonderful, Iv cooked it 5 times already. My parents and I love it as well as some friends of ours enjoyed it very much
Wow! What a delicious episode!!
Finally I found out the reason my cakes aren't fluffy and soft.... I thought over mixing is good🤣
Thank you Ann!!!!
i absolutely love how you always show how one recipe doesn’t work :) thanks for another great video this week ❤
My friend made some cakes for work, and she said they were rock hard and inedible. I asked her what she did (to troubleshoot) and she said she had assumed the longer she let the cake mix, the lighter and fluffier it would be. She mixed it in the stand mixer for 20 minutes 😂 bless her. I explained the issue! I stand mix my wet ings, toss the flour in last and only just let it come together ❤️
I love Ann, she's so positive
I like that you go into these without any judgment, bcs people are really trying to do something nice, and it can be really heartbreaking when it goes wrong, but it's very apparent that you're gently teaching vs. just critiquing and it just makes me happy
Recently discovered black cocoa and it's a game changer! It is a deep color like an Oreo and would be perfect for that cookie cake 😃
How has this woman been on here a decade yet remained so positive and wholesome?
Ann i always love your videos, I've been waiting for ur videos for days
Thanks Suraj
I like how Ann's response to the cherry coke mix-in-the-box video is just "lmao. next"
As usual, a Friday treat!
You've just solved one of my biggest baking problems! I've remade or given up on so many cake recipes because they came out so dense and stodgy. I thought I must be using too much flour or the wrong sort of ingredients. I gave up and only baked biscuits or brownies for ages.
Now I know!! The problem was over-mixing! I had no idea this was a thing!!! The over mixed cake looked EXACTLY how all my cake fails did!
I always mixed for as long and hard as I could until my arms got tired, since I didn't have an electric mixer. Now I can have cake AND arms that don't ache!
these are some of my fave episodes Ann!
Thanks Chew 👍🏻
I learn so much from this channel. Thank you for helping me be a better baker!
My daughter loves to bake and have got her the hard copy for Christmas, I know 100% she will cherish it
You did such an amazing job, I personally liked the second cake design. I dont know how each and every video you make continues to amaze all of us.
Many many thanks for the tip with the overprocessed flour. I made muffins by using a blender. They became not very fluffy. Now I stirred another ones by hand and they magically became fluffy ❤
Ann’s videos are always what I’m looking forward too, on Fridays.
Weekends: second on my list.
😁👍⭐️🥰❤️😘🇦🇺
haha, happy weekend Helen :)
I love hearing Ann talk. Her voice is so soft and comforting, I sometimes put on her videos when I have nightmares it helps calm me down 💕
I was always taught to use cocoa powder for a chocolate cake instead of flour, so it's not as visible when you take it out of the pan. I had no idea that's not a normal thing!
Yeah, carrot cake is my favorite. I've made your carrot cake numerous times now and I thank you for including such a great, simple recipe in your book.
This is just the thing i needed to brighten up my day 😄