Cake Rescue fixing viral cake fails | How To Cook That Ann Reardon

Welcome to How To Cook That, I'm Ann Reardon  and this is a new episode of CAKE RESCUE   where I take viral cake fails from across the  internet and social media and show you how to   rescue them. Let's start with shaped cake tins,  these look deceptively simple but sometimes the   shape doesn't turn out ... not great ... and even  if it does you then need the skills to frost it.   Let's recreate the fail and then go from there.  Now I've hired a Thomas the tank engine tin from   my local cake decorating store they  usually have a range of tins there.   I've sprayed it really well with cooking oil  so i'm fairly confident it will turn out.   Once it's baked you just need to level off the  top put a cooling rack on it and flip it over   and take off the tin that looks great now let  that cool. Now wilton has instructions on how   to decorate their character cakes which involves  piping an outline in black and then coloring it   in by piping little star shapes all over the  cake which i think works well for things that   are furry like dogs and those sort of things but  not necessarily well on some other characters   and if you don't like the star-shaped look and  you just spread frosting flat over the whole cake   you've lost the position of all the details you're  pretty much just starting from scratch so you're   a bit stuck. I think that we are now at the stage  that they are so let's rescue this cake. Grab your   tin and print out a picture of what your character  is supposed to look like now pipe on the details   using candy melts or compound white chocolate  colored with an oil-based food coloring. The great   thing about piping directly onto the tin is if  you make a mistake you can wipe it off or you can   neaten up your lines if you go crooked or because  it's chocolate you can wait until it's starting to   set and then remove the bit you don't want so the  eyes on the picture i have have a white bit at the   top so i'm just taking a little bit of the black  chocolate off. Then add some white on top and see   how i accidentally dropped some there i can just  wipe that off. To get smooth round edges pipe it   a bit smaller than you need and then come in with  the back of a spoon and just jiggle the chocolate   to spread it out to the edge a little bit that's  much easier than trying to pipe it perfectly.   Layer it up with the other colors  that you need for your character   and then pour in the last color. Now this is  going to be a thick layer of chocolate on top of   the cake but it's a cake rescue and i don't think  anyone will complain when they eat it 😁You're just   going to need a really hot knife to cut through  it. Now put the cake with the frosting into the   cake tin that's lined with chocolate, level off  the top and put a board on top and now flip it   over ... now the moment of truth i have never  actually done this before i just thought this   might work as a rescue so let's see, positioning  it on the board where you want it to be   i think that looks pretty straight what do you  think and then carefully take off the tin... It worked really well it worked better  than i thought it would actually!   How's that for a thomas cake rescue? The  smoothness actually suits this train cake   really well better than piped stars would anyway  it's not perfect it's a little bit broken here on   the bottom but it is a rescue you could use some  extra chocolate to fix that if you wanted to.   Now before we move on to the next cake I have  a BIG announcement to share with you which I   hope you will love ❤️ I have been busy writing a  cookbook for you! I've been working really hard on   this over the last year and it will be available  very soon, you can pre-order your copy now, just   search for Ann Reardon on Amazon or most other  bookstores and you'll find it. I'll put a link   to it below as well and I've got lots of fun extra  stuff for people who pre-order and competitions   and stuff like that coming up soon, so make sure  you're watching future videos for those 🎉Moving on   to cake fail number two ... the island cake. If  you haven't seen this cake before it's supposed   to look like an island and the jelly bit should  be a clear bluey green that you can see through.   Now the first thing that can go wrong of course  is the jelly or jello not setting let me know in   the comments what you call it here in Australia  we call this jelly. If you make it up according   to the directions on the packet and let it set  in the fridge overnight when it's in a container   it's fine because it has the support of the edges  of the container but if we try and tip that out   well we've left half of the jelly in the jug but  beside that if you try and imagine this as a tall   cake in this texture it's just not firm enough to  hold its shape. Whatever gelatin or jelly you use   you need to use one and a half times the amount  that it says you need to set the volume of water   that you've got. So let's quickly make an island  cake fail and then show you how to rescue it   spread some ganache on the board it's important  that that goes underneath the cake so the cake   doesn't go soggy add some cake on and then stack  it up on one side you can choose whatever shape   you want it really doesn't matter you could use  this to rescue another cake fail that's just a   mess of cake. carve it to look less like cake  and more like rocks and you can put the offcuts   on top to make it higher and then cover that whole  thing in ganache. I'm using some different colored   ganache some milk chocolate one here just to add a  bit of variation you can leave that off or do that   it's up to you and then put that in the fridge.  For the jelly i'm using sheets of gelatin because   the sheets set clearer than your powdered gelatin  and you can see here with the store-bought jelly   you can't see through it and we want it to be  able to be clear enough to see through. Let the   sheets soak to soften and as i said before use one  and a half times the amount it says you need for   the volume of water that you're setting because  you need it to hold its shape without support   then in a pan you want water sugar and flavoring  of your choice and then heat it until the sugar   is dissolved which won't take long and then add in  the gelatin sheets and they should just melt away.   Add a tiny bit of color at a time now i've  made this color using blue a little bit of   green and the tiniest bit of red just to give  it the right sort of ocean coloring to it   now leave that to cool down to room temperature  grab your cake and using a brand new toothbrush   you can add some more ganache to give it a bit  more of a coral rocky texture for the underwater   area. for the bit above the water i'm going to  add some more milk chocolate ganache on top to   make it look a bit more like rocks. Add a cake tin  lined with a cylinder of acetate over the top and   pipe ganache around that bottom edge to help stop  it leaking. Now there's no way this is waterproof   it's not silicon so i suggest that you add a small  amount of jelly and put that in the fridge to set   unless you want sticky jelly set throughout your  whole fridge because it will have leaked out.   once it is set you can then pour in the rest of  your jelly now if you want to add decorations   make sure you make them out of chocolate don't use  fondant because fondant doesn't like moisture it's   just going to go soft as Taylor found out when  her fondant fish oozed out the side of her island   cake. The next day peel off the acetate and we can  see the most common fail which is cloudy water,   I mean it's okay but it's not great so if you get  to this point and you're not happy with it or if   your jelly's collapsed or any of those things  this is how you rescue it. Just remove the ocean   it's just jelly after all it's fairly easy to peel  off. I'm happy with the consistency of this jelly   it has a nice wobble to it still but it's still  firm enough to hold its shape without a container   around it. Now the reason this isn't clear is the  jelly before it sets is pretty much mainly water   so it's dissolving some of the frosting if  you think about if you had frosting in a bowl   and you filled it up with water and you just left  it there that water is going to start to dissolve   that frosting and it's going to make it  cloudy so the secret to stop that happening   is to get everything ready again have your acetate  there and your metal cake tin and then put it in   the freezer not the fridge it needs to go in the  freezer for at least two hours. Now make sure   your jelly liquid is completely cold not warm  it needs to be at that point where if you put   it in the fridge it would set fairly quickly now  and then drizzle it all over the surface of the   cake that is going to be under the water and what  we're doing here is just getting a layer of jelly   just a thin layer to set all over the frosting so  it creates a barrier between the cake and the rest   of the jelly. Okay put that back in the freezer  for 15 minutes to make sure it's definitely set   and then slowly add the rest of the jelly  mixture letting it run down the acetate so   it's not pounding onto the frosting and mixing  it together and then just put that in the fridge   to set which will take at least four hours.  Now that it's set we can take off the acetate   and that's what we're after clear blue water  that reminds me of the water that we saw in   Dubrovnik 🇭🇷 it almost looked like the boats  were floating in mid-air the water was so   crystal clear. Add some plastic wrap to protect  the top and decorate your island i'm using coconut   colored with green food coloring just pop some  of that where you want it. Then dab on some black   food coloring, just to add a little bit more  shading and crush a biscuit to make your sand   and you can add that to the little beach area  that we've got there. Remove your plastic add some   squiggles of white food coloring and then just  blend those back a little bit with a bit of water   and there you have an island cake rescued and  ready to go. At number three is a tsunami cake   otherwise known as the pull me up cake as far as  i can tell they started in cafes in Taiwan as the   boba lava cake and the first youtube video about  it was by wendy back in 2018 quickly followed by   lots of others and because these are served at  the table you have to get it right first time so   there are plenty of fails! So let me do a heap of  experiments for you so that you have more hope of   getting this right first time. The main problem  people seem to be having with the bobba cake was   whipping the cream too much it needs to be thinner  than this see how it's holding its shape it's not   flowing it's not going to flow off the cake. the  same thing will happen if you add the topping too   early the cake will absorb the moisture from the  cream and then it will just be too thick and then   when you lift up the acetate it just sits on top  it doesn't flow over which is what it's supposed   to do. Now let's try that with two cups of cream  not whipped as firmly see how this is runny as I   put it on top i mean it's not just liquid i have  whipped it but it's definitely not got peaks yet.   I don't have any of the black tapioca or boba so  i'm just using fruit instead here it goes with   two cups of cream it flows down over the  edge like it's supposed to but there's just   not enough of it let's try that with three  cups of cream this time and some edible   glitter and some other toppings on top of  that okay here it goes three cups of cream... that's about right it didn't cover everywhere but  i don't think you want any more cream than that.   As this cake kind of made it across to western  countries people started using sweeter toppings   like ganache and if you pour that straight on it  will run down between the cake and the acetate   so to solve that problem you need to frost  the cake first and then instead of putting   the acetate around the outside put it on  top of the cake and push it in slightly.   The next issue is the quantity how much to add  because this is completely different to cream   here i'm adding one cup of ganache and some edible  glitter on top pull up the acetate and it ever   so slowly goes over the sides of the cake i'm  gonna speed this up that took four minutes and   it's not enough to cover the cake so let's try  two cups of ganache instead of one here we go well it's pretty but it also makes a huge mess!  Now if you've got a keen eye for observation you   may have noticed the difference in consistency  between those two ganaches ganache can be thicker   or thinner depending on the ratio of cream to  chocolate but these two were exactly the same and   I'll put the recipe for that on my website for you  so what's making one thicker and one thinner? It's   just the temperature the cooler the ganache the  thicker it will be here's a ganache that has just   been made and it's really really runny and this  is the same ganache once it had been left at room   temperature i used it on the Thomas cake. so let's  try one cup with the runnier ganache here it goes   it certainly drips down faster  than one cup of thick ganache   but it's still not enough to cover your  cake so let's try one and a half cups... that quantity was better, let's try one  and a half cups again just to be sure   that quantity seems to work as long as you have  a large cake stand or a plate to catch all the   stuff that runs off. Personally I don't love the  look of lava cakes but if you want to make them   at least you've got a bit more of  an idea of how much you need to add.   Don't forget to pre-order my cookbook  exciting times 😀 with thanks to my patrons   for your amazing support each month these  are a list of legendary people right here.   If you liked this video make sure you tell the  algorithm you did by liking, commenting, sharing,   subscribing and watching more of my videos.  Make it a great week and I'll see you on Friday.

Channel: How To Cook That

Views: 1,370,397

Rating: 4.9750295 out of 5

Keywords: cake fails, cake rescue, ann reardon cake rescue, island cake, tsunami cake, bolo tsunami cake, shaped cake tins, how to use shaped cake tins, cake decorating techniques, baking fails, funny, awesome, amazing, ann reardon, chocolate, Thomas the tank engine cake, lava cake, how to cook that, how to cook that youtube, crazy sweet creations, ann reardon cookbook

Id: XNZviKgOZnk

Length: 14min 23sec (863 seconds)

Published: Fri Mar 26 2021

Reddit Comments

[u/StranaMente]

Hi Ann! I love your channel and I'm interested in the book, but I wanted to know, the ingredients are measured in metric or imperial? I'm italian and bought some books that use the imperial system, but I find hard to follow them.

[u/wonkotsane42]

This cake fix was nothing short of miraculous. I'd be curled up in a corner crying but leave it to Queen Anne to pull this off!!! I'm learning so much but omg she makes it look so easy lol