Welcome to How To Cook That, I'm Ann Reardon and this is an episode of Cake
Rescue where we take cake fails from across the internet and show you
how to rescue them. Cassie is struggling with a layered Oreo ice cream cake ... a little bit um
crooked, it's okay all the ugliness is gonna be covered up guys it's okay i'm gonna put this back
in the freezer just for a sec. This thing melts so quickly so we gotta get going we're going to
start by smearing some oh my gosh it's already melting some whipped cream this is really bad...
the ice cream is melting instantly 😅
Let's rescue it. First thing if you're making ice cream cake turn your freezer down to its lowest
setting so it sets the ice cream harder. She had two tubs of ice cream one slightly bigger than the
other and instead of cutting the tub into slices we're going to scoop out lots of the vanilla ice
cream into a bowl you can use that for something else then flatten a layer at the bottom of the
container. Add some Oreos crushed with magic shell or ice magic and flatten that down into a layer in
the container and then add chocolate ice cream on top of that now you can see the vanilla ice cream
is starting to melt already because it's ice cream but because we have it in a container it's holding
all of those drips, it's not going everywhere it's going to keep it the shape we want it to be. Chuck
that into the freezer for a few hours and also put a cake tin half filled with water in the freezer
and once that's frozen you can turn it upside down on a cloth or a towel and use that as your work
surface and because it's cold it's going to give you a lot more time to work before the ice cream
melts. These containers are pretty thick so you're going to need to cut through the top with scissors
and then use a sharp knife to cut down the rest of the way and peel it off and then put that onto a
plate now this plate has also been in the freezer the whole time because otherwise the plate will
melt the ice cream. Next Cassie covered the whole thing in whipped cream, I personally would skip
this step if you're new to cake decorating because it looks fine without it but if you do want it all
white then by all means add whipped cream but it does mean you're going to need to smooth it out
to make it look good which is a bit tricky because the cream is freezing and put that
back into the freezer for that cream to go hard before you add the icing otherwise the icing is
just going to slide off as you saw before. This is just store-bought icing the same as Cassie used.
You can see that despite being under the hot filming lights this one is not dripping or
melting yet because it's on the ice tin and it had a cold plate to start with whereas this one went
straight onto a normal plate and it is already melting and it's very very soft but yummy. Next up
we have Hazza making a chocolate cake he has given us the recipe that he used and it looks
really watery and after baking it for the time that the recipe said it looked okay but then it
sunk in the middle and he wants to know what went wrong well let's bake it and find out. The recipe
he used whipped brown sugar and butter together then added eggs and melted chocolate and then
followed that by alternating amounts of flour and boiling water. There was really not a lot of point
in whipping the air into the butter if you're just going to melt it with the boiling water while
you're stirring so i'm not loving this recipe i wouldn't bake this particular one again but anyway
dip it into a lined tin and then bake that at 190 degrees for 20 minutes then reduce the heat to 160
and cook it for a further 25 minutes. This has been baked for that full amount of time and if
i put a knife into the middle and pull it out you can see it's not baked, it it's nowhere near done.
If i put a knife at the edge then you can see it is ready on the sides but the middle is not yet
baked i would predict this will need at least another 25 minutes maybe 35 minutes in the oven
but let's just leave it out and see what happens. Because it isn't cooked firm it
can't hold its shape around the air bubbles that have formed because of the baking powder so that
air just escapes out of the middle and it's like letting a cake deflate. Now let's rescue the fail
firstly get some white chocolate and break it up and put it into a bowl then add cream and you
want to microwave that and then stir it until it's smooth and then just put that to one side to cool.
Tip the cake out of the tin and now use a spoon and a knife to take out any of
that stodgy middle part you'll notice it's no longer liquid and that's because the cake was
hot and it does continue to cook when you've taken it out of the oven
so it's kind of cooked in the middle even though it's very very soft but it hasn't got the shape
or the texture of a cake that we want so just take all of that out and we'll get rid of those scraps.
Then cover the cake in white chocolate ganache to get the ganache this consistency you just have to
wait until it's reached to room temperature and then whip it with electric beaters. Now
you can put your guests in the comments as to what this rescue is going to be, Dave thinks
i'm making a tissue box but that is not what i am doing. Tip some compound chocolate onto some
foil you can use real chocolate if you know how to temper it and i have videos explaining how to do
that but if you don't know how to temper if you're new to chocolate and cake decorating just use
compound chocolate it's a lot easier and spread it out as thin as you can. Once it's starting
to set but it's not yet firm run a knife down and cut it into strips then use the tip of a knife to
scratch a wood grain pattern along the chocolate just run it all the way along in a wavy line
and then make another wavy line right next to that one and it will look a bit more like wood.
Once it's set cut that into strips the length of your cake and put it around the top of the cake
when you're doing the sides you'll need to put a little bit of extra melted chocolate on the back
and then just push them into place. Make some blue jelly and let it cool to room temperature
and add a few spoonfuls into the middle. You want to put that in the fridge and let that bit set
before you fill it up with the rest of your jelly and that just helps keep the jelly really clear
otherwise it can just get a bit cloudy from absorbing stuff out of the ganache. Depending
on what character your child is currently obsessed with add an appropriate toy into the pool,
then spread some melted chocolate onto the cake board and add some coconut. I've just coloured
this coconut green by mixing it in a bowl with a little bit of green food colouring and it
will come up like this and if you want to you can add a step and your failed cake is now rescued...
Okay photo now...
In this next one Isaac successfully baked the cake and it all looks good so far but
it is stuck to the tin and now it's completely broken 😑
And you just dropped it on the floor, That is disappointing. Prevention is always better than
cure so if you're about to bake a cake cut yourself a circle of non-stick baking paper
in the size of your tin put some butter or margarine in the corners of the tin
and then put the baking paper circle on the base. Now let's bake one cake in the lined greased tin
and another one in a tin that i'm doing nothing to no grease no baking paperr nothing at all.
Once they are baked and cooled enough that you can touch the tin run a knife around the edge he did
that he did that bit right and then gently shake the tin up and down to see if the cake is loose
then you can tip it upside down on a cooling rack and it will come out perfectly
but what if it's not lined or greased? If we run the knife around the edge just like we did before
and then give it a shake and now you can see it's not free it is stuck it's not budging
it's stuck on every side so we're in trouble. What you can do from this point is get a knife
put it straight down and then push inwards what we're trying to do is loosen it along
the base and you'll need to do that all the way around and then give it a shake again
see how now that's lifting it's better but i can tell it's still a little bit stuck so
let's turn it out flip it over and we've lost the middle of the cake. We did manage to rescue
the edge but we've got this big hole in it now the moral of the story is line your cake tins.
Now how would i rescue it if i only had half a cake and the rest of it was on the floor
i'd make cremeux. This is one of my favorite things to do even if the cake wasn't broken
because it tastes and looks so good you can find the recipe for cremeux in my Crazy Sweet Creations
cookbook and on the howtocookthat.net website. You just whisk together egg yolks and sugar,
heat cream on the stove and then pour some of that hot cream into the yolks to warm them whisk it up
and then tip all of that back into the pan. You need to return it to the heat for just a minute
and then pour it over your chocolate you can use whatever combination of light dark or white
chocolate you like for this. Wait for two minutes and then stir the now melted chocolate into the
creamy mixture. I'm making a double batch of this because i want to drop one of these over to
a friend who's not been well she's got covid. So i've got more than i need here for one cake. Keep
stirring until it looks like this simple. Grab a silicon mold and pour in some of your cremeux.
If you don't have a silicone mold you could just use a cake tin or a plastic container for this
bang it a few times to get rid of any air bubbles and then add some cake on top. Now I've just cut
this cake in half if your cake is in pieces you could just add thin chunks of cake to make a layer
over the top of the cremeux. Flatten out the base by adding more cremeux on top spreading it out and
then put that in the freezer for several hours or overnight if you've got time once it's frozen
pull the edges away from the cake on all sides and then flip it onto a plate and peel off the silicon
mold.
🍰
Beautiful, soft, creamy chocolaty perfection. Next cake fail...
There is no way it takes five hours to make a pineapple upside down cake unless you include
the time it takes to drive to the shops and buy the ingredients. You do kind of need this
one to turn out first try so let's look at three options ... in this tin we're going to put nothing
in this tin we're going to put baking paper and in this one we're going to put a lot of butter
and i mean a lot of butter and cover that with brown sugar so it creates a caramel type topping.
Add the pineapple and the cherries and then put an equal amount of pineapple cake batter on top
of each one and sprinkle on any leftover pineapple i'll put the recipe for this on the website. This
is the one that had nothing and it turns out okay but if anything does stick or if it falls
off you can just add it back in it's not really that hard to rescue it's not that big a deal.
This is the one that was lined with baking paper and it of course comes out easily and you can just
peel off the paper and this is the one with the extra butter and sugar. Now i think this caramel
one looks the best but it does make the top layer of the cake a little bit soggy and very,
very sweet so for taste I prefer the one with baking paper served hot with a scoop of ice cream.
Next cake fail is this hyper realistic apple cake 🧐 They are giving themselves a rating
of one out of ten! Hyper realistic cakes are supposed to trick you they're supposed to look
so good that you're not sure if it's the real thing or if it's a cake. They are the hardest
of the cakes to make and as messy as this one looks it is a start ... it's like learning
to sculpt and paint you won't get it right on your first try but you have to start somewhere,
so i'm confident if they keep trying they will get better each time they go. If you want to
make a hyper-realistic apple cake watch the video by Natalie from Sideserf Cake Studio,
she has a degree in fine art and painting and even she says: this is seriously difficult
it's really really hard to do. Getting the shape just right and of course then matching the colours
and painting on all those details perfectly is going to take an insane amount of time
and then other people just steal your video and use it for cake or fake videos for free without
giving any credit to the cake artist ... just saying give credit when you use someone else's
art it's the right thing to do. With thanks to my patrons for your amazing support you are
seriously incredible make it a great week by being kind to others and i'll see you on Friday ❤️