- Hello, hope you're well.
Today we're trying three more viral TikTok recipes
including a Donut Dump Cake, Big Mac smashed taco burgers
and some accordion potatoes.
Now let's start with that dump.
So the donut dump cake.
Apparently if you dump in some condensed milk
some evaporated milk, a little bit of butter, some cake mix
but none of the additional things
like the egg and stuff you would normally put in.
I guess this does that, with some leftover donuts
and I guess they could be any flavour
and the sponge mix could be any flavour,
it makes a cake.
Who has leftover donuts, right, really?
Place as many whole donuts
as you can fit in a single layer.
I was gonna say in your mouth
in the bottom of the casserole dish.
(bell dinging)
Perfect, so on goes the evaporated milk.
Evaporated milk is a milk that's been heated
so that I think at least 50%
of the water content is gone before they can it.
And then we follow up with the condensed milk,
look, they are literally floating now
and the sun has just come out
and it's telling me to sprinkle the cake mix on top
like literally make sure I completely cover the donut.
(upbeat music)
All of a sudden that's gone
from looking like quite a wet mixture to like sand.
Notice how I just like patting that down?
That's because it says in big,
bold letters here, do not mix.
I'm not gonna mix, I'm dumping.
Last thing is to add in some butter, like dobs of those
and I guess they're gonna melt and seep into that mix
and then hit the milk without stirring.
And the donuts are just gonna be like,
what the heck is going on here?
(upbeat music)
That's quite a lot.
We'll do what it says
because I guess this is gonna say give it the fats
and the moisture that it needs.
There we go.
That's going in.
Wow, that goes in for 40 minutes.
The cake mix pack instruction said about 25.
So we'll see what, I mean, I've got to look,
I've gotta put this timer on.
So this next one is called accordion potatoes
where you slice potato like that
into sort of credit card shapes, slice across length ways
using these bamboo skewers to help you, turn it over
and you've got an accordion.
They look amazing if we can pull this off.
Right, okay, and I'm gonna go quite thick on this.
Let's just bring you down a touch, hang on.
I initially then I was like,
we stick it on top of there.
And then just slice down.
That's not gonna do it, is it?
(person laughing)
Because it's gonna cut all the way through
before it hits the skewers.
We need to make sure they're close enough to hit it
but the potato needs to be in there like that.
Okay, so it's sat with that either side.
In here, let's just see,
if I just take that one bit out.
Look, can you see, look, that's amazing.
It's still fairly strong.
(person chopping)
Oh my gosh, look at that.
Even that alone is really cool.
Look at that, it's like a bridge.
This opens up so much potential.
So we've turned that over and I think
that I'm gonna have to just make sure that I hit the stick.
(knife chopping)
Oh my gosh, can you see that?
Look, if I pull that.
(person laughing)
You've got that joint.
This is like origami, that's amazing.
(person gasping)
Wow, that is really cool.
You now take one of the skewers.
We push that, oh my gosh.
Is that going through, through the potato.
Oh, this is quite dangerous.
It's actually the hardest bit out of all of it.
I'm gonna go the other side.
It might be these bamboo skewers.
Okay, I'm through.
But that is not very, it's a bit wonky
but hopefully this should now enable us to stretch it out.
Okay, yes, yes, yes.
Oh look, it's coming out.
Okay, you get the idea.
Oh, that's brilliant.
That's supposed to go on there
and then we lightly twist them a little bit
just to fan them and open them up a bit like that.
I think that's fairly self-explanatory.
So I'm gonna do this again
and I really wanna just do a complete spinoff video
of just like accordion every vegetable
that I have in the fridge.
Luckily I've just found we do have some standard
thinner ones here, so hopefully these will work better
because I was resulting in using what is used
for carving meat to like pierce an initial hole.
So yeah, they're quite like, it's trying to drag,
I think this is too wide.
It's like almost like quite coarse.
So it's not being very smooth and it's making it break.
But ultimately, it's still gonna be all right in bits.
(upbeat music)
Ah, yeah, it does.
But it wants to ride up.
Brilliant.
(person breathing)
Come on.
That nearly pierced my thumb.
Look at that.
Ah yeah, that is better.
So delicate.
Like I'm gonna quit whilst I'm ahead here
and it's just sort of clinging on.
If I do that, it's gonna fall through, right,
I'm gonna do a few more.
- [Narrator] One extremely annoying shift later.
- Folks, I'm losing my wheel with this one.
Ah, this was supposed to be the easiest one
and I'm trying to get it through.
Soaking it in the water
and cleaning it is really helping and I've found
that you really do need to cut them quite thick.
But based on hassleback potatoes,
I think they might fan open a little bit anyway.
(upbeat music)
Come on, there it is.
Oh my gosh, we've got one on.
Can you see that poking out there, just coming through?
It's so delicate.
Definitely cut it thick.
That's my top tip so you can get the skewer through.
Oh look, if I twist that, look at that,
that's doing it a little bit.
That will do, that will literally,
just a slight bend in it.
I do generally think they will expand anyway,
so we'll stick at that, my back's hurting.
Right, I can't deny though,
that does look rather cool indeed.
Just this one's too thin to get any.
(person laughing)
I was just about to season it
but the timer on the oven has just gone off.
In fact, it's gone off twice
which means I need to probably get this out.
Having looked at it as you're about to see right now.
(oven whirring)
Wow, can you see that is bubbling.
It's like caramelised the milks together.
The butter has seeped into that almost crumble esque
and I love how you can still sort of see the donuts in it.
Very bizarre, I'm gonna let it cool down fully
whilst we carry on with those potatoes.
Yeah, and for those we just get some olive oil
and we can just, Tom Cruise this.
I'm saying this quite a bit at the moment.
We're winging it.
Cajun seasoning, parsley in olive oil,
garlic, pepper and a shimmy of salt.
Nice, and now brush it onto those potatoes.
Letting I guess the herbs
and spices slightly fall in between the gaps.
I will turn them over.
I'm so worried how delicate these are.
I say, I'm fairly confident they might do something anyway,
let's find out.
All right, in they go, luckily our oven's already preheated.
It goes a little hotter.
So I would just crack that up
whilst that was having potato chaos.
20 minutes until they're nice and golden
and crispy and that oil will help that.
I just don't know if they're gonna be fully accordion.
They might just be cord.
Can we go with that?
(music beeping)
Hang on, I've just had an idea.
We're gonna semi accordion maybe.
I've got some ramekins here.
I've just draped that over just to fan it a little bit.
It's worth a shot, right?
(person laughing)
I love how I've just put those in there and I don't,
I generally don't know if they're oven proof.
Oh, have I got a blob on the lens?
That's a bit old school, isn't it?
Right, last one is a stonker.
Just here is some chopped gherkin.
This is an onion that I'm just dicing nice and small.
Some fresh lettuce, beef mince, cheese, burger sauce,
which is basically a 70p alternative
to Big Mac sauce, spoiler, and some mini tortillas.
With all of this together,
we're gonna make some Big Mac smash burger taco things,
which sound amazing.
I've never made a smash burger, but the principle of it
is basically you take burger meat and press it down
with a spatula as it cooks to increase the service area,
it'll sort of sear it and caramelise it
which might keep the juices in.
And I guess in a way in a restaurant,
it probably makes it a bit quicker to cook.
That meat goes onto the taco first, then we build it.
It's actually quite quick.
In fact this is probably the most comfortable
I've felt all day about any of these recipes.
So I've got my beef mince
and I guess you can make this as thick
or as thin as you want really.
If you go medium rare stylie.
I'm just gonna push this out.
Ooh, that's pretty good.
I'm seasoning this.
But effectively it is this that we're gonna cook face down
so a bit of oil in the pan
and I'm gonna turn this straight into it.
Boom, like that.
So apparently we cook that without the lid on
for around about four to five minutes
or until you're happy.
So I've never done a smash burger before
and I just sort of, have I just like overthought
the fact that that meat is just gonna cling to that bread.
Like what if I try and turn it over and it falls off,
but as we saw, it was kind of rigid.
That's good.
The only thing I'm worried about
is how quickly that other side is gonna char.
So I'm gonna turn the heat right down
because that will burn so fast.
And we want our cheese to melt.
I do not wanna ruin this.
Look.
Oh you beauty, like I say, this pan is red hot.
Just that extra minute
might buy us enough time
not to completely obliterate that tortilla.
We've put it through enough already and look, it did shrink.
Look at that.
So take it to the edge.
I'm gonna see if I can drape it over.
Oh, actually I might just tuck this under,
because the fats have soaked into that tortilla.
So hopefully this will glue that bottom one there
and just bring it together.
And now we melt.
Ow, that's still got a little warm,
look, it's still a bit heat in there.
And that did fall off.
Damn it, we'll just go for it.
Lid on, and that low heat is just gonna act
like a little oven and melt that cheese up.
My gosh, that looks incredible, but very, very hard to hold.
Let's use the cheese as a bit
of a glue, lettuce and then that Big Mac sauce.
Now as happy as I am with this,
I can't fold it into that taco
'cause the patty that I did was slightly too thick.
So it might be, is it a tostada rather than a taco?
But I'll take it.
I'm gonna try and make another one though.
Oh, Boston, you all right?
I've gone much thinner.
(food sizzling)
No, no, no, no, no, no.
These tortillas are blooming useless, that's hot, blimey.
Oh, look at that, stay there.
Yes, that has worked a blooming charm.
Here we go folks.
So these are accordion potatoes.
I think my best one
I would try to just do it for a thumbnail.
It just wants to fall apart.
But can you see that design there?
(person sighing)
Oh, that seasoning is incredible.
But they're not quite strong enough still.
They wanna break so easily.
So good though.
A starchy potato would really help grip it a bit more,
so go for that, all right?
But I'm really not disappointed.
I think it's quite a fun way,
like hasselback potatoes, of just serving them.
Oh, I mean, it's just baked potato,
but it is that seasoning.
This was obviously a lot easier
once we used the cupcake tray and made the beef thinner.
I would definitely say you spray oil too
because the tortilla has held its shape a little bit.
Well, despite that, we managed to salvage it.
Here we go.
That tastes like a Big Mac has gone on holiday to Mexico.
Oh my gosh.
(person sighing)
To be honest,
it tastes exactly how you would imagine it to
and indeed how I imagined it to
and I knew this would be good,
it was just more the theory of making it build.
So if you want the taco shape, use a cupcake tray.
If you want it flat, you can take it fat.
Oh, and last but not least, this cake,
which is still slightly warm.
And listen, right.
(food crunching)
There is a crunch, a crust
and it's almost like a damp cake.
The damp donut dump cake.
(person laughing)
It's like sort of crumble
or like where you make a really heavy fruit-based cake
and pineapple and the juices absorb into the sponge.
It's like that.
And there's a blooming donut wrapped around it,
encased in it.
Look, all of that milk, look, it's not running.
It's all baked and caramelised and brought it all together.
Potentially incredible.
Oh my gosh, that is amazing.
It tastes like it's freshly baked.
I mean it is, but you know what,
the donuts taste like they're freshly baked.
You see that?
They broke it through there.
Soft tender, and surprisingly not overpoweringly sweet.
Which is so scary.
They are the worst things when it's like that.
Oh, I'll just eat more.
There must be vitamin C in this.
But boy, is it worth it, that is absolutely outstanding.
You've sort of baked the crust through.
You've got a caramelised donut cake effectively.
(person groaning)
I have to put that out of my sight immediately.
Thanks so much for watching.
This is not my first rodeo
when it comes to trying TikTok recipes.
Check out the rest of the playlist
the links in the video and the description below.
Hope you enjoyed the video.
And thanks to everyone
that sent in links for these ones this time.
I'm working my way through them.
There's quite a lot.
And as you can see from this banquet,
three at a time is just enough.
Cheers, then, bye-bye.
(upbeat music)
Oh, sorry I don't think I said
which one was my favourite one today.
The Big Mac taco, don't get me wrong,
that was actually really, really nice.
And of course those accordion potatoes, fun, right?
And the topping incredible.
But this cake here has completely, completely blown my mind.
So if you're gonna do any.