It's not in the episode, but I made pound cake. The kind with a pound each of butter, sugar, eggs, and flour with a dash of salt and some vanilla. It's so yummy and fits my Bundt pan exactly. Currently macerating some strawberries before I whip some cream to soft peaks.
I still can't believe these videos are free, she goes through the equipment, ingredients and what could go wrong and how to fix it, it's practically masterclass and even though I'm a good baker it's nice to watch these videos(and I do re-watch them) and just see how I can become better, she is truly inspirational❤️ we need more of these hour long master classes
Every time I see this category of comment on her videos it comes across like this is free?! No no, that can’t be right-allow me to pay for this 😂💓. Queen Erin forever 👸🏻🎂
It doesn't matter how long I've been baking & things I've learned from flops during the decades, I ALWAYS seem to pick up more baking tips & tricks from her. While all of the hosts are great Erin is Truly my fav, I can't wait for her next class, you are blessed with so many talents, you've become my baking mentor at 62yrs old !!
I love how Erin "humanizes" her cakes. The way she talks about "so called imperfections", and how she always emphasizes that the cake will still be delicious, is almost as if she would talk about how poeple come in different shapes and sizes and abilities and you should not discriminate against them, because we're all still delicious.
I found this episode actually really healing, which sounds dramatic, but it's true. I love learning more complicated recipes, but when I was only making these simpler recipes before, I kind of felt like a fraud when people told me I was a good baker. So thank you, Erin and Food52, for showing these recipes in the same format you show more complicated baking projects like macarons. Because I've made several delicious layer cakes, but they never receive as glowing, joyful feedback as the poke cakes I make. :)
I think that "healing" is a great word to use and isn't dramatic at all. I find all of Erin's videos to be greatly soothing and inspiring, even though I don't bake all that often.
I can't believe we're getting all this educational info from Erin on youtube for free. She's not only knowledgeable and nice, but also has great diction and expresses her thoughts so well. Everything you could ever want from an educator.
Who couldn't love Erin ? The end clip was so Adorable !! Thank-you Erin for all of your Expertise, Honesty, Sweetness & Enthusiasm : ) You're a Gem, HAGWknd !
Besides her sharing her huge knowledge of pies and cakes what I love most about Erin is she is no snob when it comes to baked goods. She will walk you through a "poke" cake and lead you right through technique toughies like croissants with the same verve and joy. Erin makes me want to run to my kitchen and try something new. I own both her books and have bought both of them for my daughter (2) and nieces. These books need to be part of everyones cookbook library. She's awesome.! Thanks for another great video that doesn't make me afraid to get in my kitchen and bake!!!❤ P.S. Please give us another book Erin.............no pressure!😂
AAAAA ITS OUT!!!! i get so excited whenever i see a new bake it up a notch episode, never ending thanks to erin for being the best pastry teacher i’ve ever encountered
Erin good morning from Australia we are in lockdown and my Autistic son wants to do baking so thank you from a grateful mumma. You rock you explain so easily love your videos ❤🇦🇺😋
Anyone else get sad when it's the end of the video? Erin, you are my inspiration when I feel like I'm in a baking rut! You give so much great info and have so many wonderful tips and ideas for everything!
OMG! I made a peach upside down cake today for the first time in years! It turned out beautifully, too. A couple of hours later I clicked on this episode and low and behold....upside down cakes were part of your fabulous presentation. What are the odds? Love, love, love your videos!
Lo and behold. Lo means 'look.' Low has nothing to do with it. The phrase means 'look and see.' If you don't even know what the phrase means, why use it?
I have run out of words to describe Erin and her videos. The following comments say it all. I'll just say as long as Erin makes these videos I'll continue to watch and learn.
Erin ,you are an amazing teacher !! Everything is explain so well and understandable !!! Love to watch you !! Your end products are absolutly The Best that I have seen on RU-vid,and many THANKS FOR SHARING YOUR WONDERFUL TALENT with us ☺️☺️!!!!
I love you Erin! You are a natural when it comes to teaching. And this is coming from a 20 year veteran elem. teacher. Keep the lessons coming. Your smile and humor is the secret ingredient!
As always a truly terrific tutorial, informative, clear, concise and made simple for all cooks, we can all learn something, every time i watch these videos i learn something they are wonderful. And thank you for taking the time and effort to make these videos.
I feel a lot better considering that even Erin had a cake stick in that spiral bundt pan! I had the same issue with that specific pan. I never thought to make a trifle out of the ruined cake though-- great idea!
Erin, I love how easy and enjoyable your bake it up a notch! I love using my iron skillets … over the years I have been privileged to have been gifted irons 2 - 8” & 2 - 12” a 6” flat iron and a 9” X 14” X 5”(?) iron (my father n law used it for his family fish fry.
This is such a wonderful vid as are they all. The instructions and information are so fantastic. Erin makes you feel that you can actually bake. Thank you erin. You are truly inspirational!
oh my gosh what a treasure trove of tips! thank you Erin!!!!!! i will have to start a new playlist just for baking basics ♥️ you’re a genius and i love this long form content! ♥️
Erin Jeanne McDowell is brilliant. I learn something every time she shows up in a video. I am a good baker but I love to watch and learn. She's a genius! I always end up baking something from the video and I am always in a good mood after watching her "classes". Erin, you are amazing!!
Erin, I've been baking since I was a teen (a loonnnnggg time ago) and I still always learn something from you. Every video teaches me at least one thing, and often many things. Thank you so very much - you're the best.
I love these baking videos. I love an expert baker, who is a great teacher, explaining why some of my bakes go wrong. It's wonderful to learn from some who is sympathetic with my best baking efforts. Thank you!
Thankyou Erin! I have been baking for over 50 years but I always learn something from you. You are so knowledgeable and SO likeable! Thankyou Thankyou Thankyou, for your passion, for your knowledge and for sharing ‘you’, so special!
My favourite simple cake is the old family recipe I grew up with. A pretty basic butter cake that we make with a few variations….a mocha swirl, apples, hazelnut meal, citrus zests. It was always eaten for breakfast with a large mug of cafe latte. A little on the dry side for Anglo taste but it is made for dunking into our coffee. Another thing that wouldn’t be popular is the use of vanillin instead of real vanilla. I will usually use a vanilla bean, my sugar that all my old pods sit in, but if I am looking for the nostalgia of my childhood, it’s orange and lemon zest and a sachet of paneangeli vanillina.
I love watching your videos, even though I've baked for over 30 years, I still learn new things or get reminded of things I may have forgotten. Thanks for all the enjoyable videos.
I love this channel so much. Seriously, it's my go to when I want to relax, be inspired, or just have something entertaining and informative playing. Thanks Erin! You are endlessly delightful!
I love your style of cooking and all the wonderful tips you so generously and unconditionally give. I have certainly subscribed.I will definitely be trying the poke cakes. Brilliant. Thank you
How do I like this more than once?! Can’t wait to try the blueberry buckle. Honestly I want to try everything shown in this video. Thanks so much for the inspiration and shared knowledge. The only thing missing from the video is your adorable Westie.
Thankyou sooo much. Your classes have answered all of my questions about baking and just recently my abilities have gone from good most of the time but I can't explain why thing go wrong to making everything I do completely awesome and everything I was always hoping to see in my results. You have changed my life. You are totally awesome. ❤
Love these videos! Erin your craft of being a Chef is amazing! Thank -You for all of the creative, time consuming, filming, and planning that you do! A shout out to any or all of your crew that assists you! Bravo! ♥️🥧🍞🥐🥖🍰🍓♥️
You are an amazing!!!!!!! Even who didn't like to bake will LOVE it. You have divine spirit . Thank you for sharing your knowledge and experience. Million LIKES 👍 ♥
I made the carrot cake 2 times. The first time it was a flop because I took out the coconut flakes (so the inside was batter while the outside was overdone). The second time, I took it out again but this time I added rolled oats (same amount listed for coconut) and it turned out perfectly!!! Thanks Erin for your bright and fun videos. :)
So satisfying to see that, yes, it is delicious. Such a mood, and I relate! "Just going to eat, don't care! -Fine, I guess I'll wave and stuff." Yes! 🙌 😋
I love pineapple upside down cake. Growing up I always asked for that as my birthday cake. Now I want to make one but perhaps in individual ramekins. Hmmmmm need to think about. Thanks Erin for another fun and educational episode. 🌸💖🌸
I actually did this! I often end up using canned pineapple. The circular pineapple slices fit perfectly in my ramakins. I add a walnut in the centre hole and they turn out great each time. You should totally try it!
6:45 exactly! I also salt the zucchini, let it sit to get the water out and squeeze it. I can double the amount of zucchini in the cake. The squeezed out water gets into the soup and the dry zucchini into the dessert. More vegetables.
There's some sort of high pitched chiming/tune in the background of the audio... anyone else pick up on that? Was driving me crazy! Erin is excellent as always though. Love quick breads.
Erin, I'm fairly new to your awesome Channel and I LOVE, LOVE, LOVE 💕 how you explain things so thoroughly!🎂🍰🥧🧁 Thank You for Sharing your Knowledge ❤️
I've been making lots of zucchini bread, tis the season. Changing it up with nuts, dates, raisins and citrus flavoring. Rhubarb is ready again. Love my rhubarb bread with a crusty sugary topping.❤
Do you a link for that please? I can’t find it as they have many videos. Thank you. I have a recipe that’s my go-to for many years but maybe hers is better
@@marghiel.3847 It's on NYT Cooking cooking.nytimes.com/recipes/1020899-chocolate-chip-banana-bread?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1
I'm so glad that you included poke cakes. I used to make them when the children were little but now it seems like people thumb their noses at them. Fancy doesn't mean delicious. I worked at a resort years ago that made these pretty swan cream puff pastries but they filled them with a heavy shortening frosting instead of a cream filling. People always took them from the buffet but most ended up in the trash.