Fun story: My family and I got stuck in a hurricane on the day of my father's birthday when I was young and had to take refuge at a bed n breakfast and had nothing to give him as far as a cake or anything. But we found a box of Ding Dongs in a cupboard and we stacked a few and lit some toothpicks as makeshift candles. It became a tradition that Ding Dongs are always featured in some form or another for my father's birthday.
Bubbles happen when there's a lot of agitation in the chocolate. I recommend using a rubber spatula when you mix next time instead of a whisk, and when you mix start in the center. Mix in little circles just in the center until the cream starts looking a light brown color and then you can stir in bigger circles. Everyone gets bubbles though, it's very hard not to. Those super glossy perfect cakes are usually hit very quickly with a heat gun and it pops all the bubbles.
Am I the only one who wants to see what her shirt does if she swiped the sequins the other way?!? I love buying shirts like those for my daughter. It’s driving me crazy lol!!
@@emmymade I kind of thought it was just regular sequins bc I couldn’t possibly think what the other side would be but a grumpy burger makes total sense now!! hahaha I love it 🥰 Thanks for the reply ❤️❤️❤️❤️
Wow, I came here from Emmy's Facebook page and the UA-cam notification dinged in! My rest day Friday is basically just an Emmy video binge watching. Does anyone else get really relaxed and rested just by watching her?
I’ve always had trouble with my cake layers having a “dome.” I was watching “Preppy Kitchen” and he was making a cake and used these fabric strips that fit around your cake pans; you get them wet and wring them out and it makes your cake layers cook more evenly (the outside doesn’t cook before the inside) so they are flat on top. I got them at Walmart, Wilton brand. He said you can make them yourself.
Shred your oldest bath towel into strips and use those. The fancy ones with Velcro fall apart way too quickly and aren't always the right size. The towel will last ages and you can tie nice and tight.
@@AdaSoto ok thank you! 😊 Normally I just slightly hollow out the middle of the cake after pouring in the batter (if the battery isn't a super runny consistency), and that works well too. But this towel method is great for runny consistency batters. Aren't all towels made of cotton...? I can imagine that synthetic materials would burn/melt and lose moisture very fast in a hot oven. Maybe somebody tried using one of those synthetic hair towels and it went horribly wrong.
My favorite chef on the planet!!!!!! I love every single thing you fry, bake, sautee, melt, mold, taste, baste, and anything else you do!!!!! Much love sweetie!!!!💛💛💛
I have 3 kiddos, 4, 7 and 8 years old. We all now know what it means and say “itadakimasu!” Regularly when eating! They all occasionally watch your videos with me, enough to know what that means, how to pronounce it, and it is a tradition in our home! I love adding that to our family! And we also share it with our larger family! ❤️
Ermines change their coats with the seasons like rabbits! There’re white in the winter and brown in the summer!! Just something I know and a fact I enjoy!
I USED TO TRADE DING DONGS DURING ELEMENTARY SCHOOL! My parents would never buy those snacks for me so I would trade my snacks with my friends during lunchtime hahahaha
My parents never bought me anything pre-made, prepackaged or with preservatives either, so I never had all the foods others did. But I did have all foods cooked from scratch, which was amazing and delicious, but it also made me judge restaurants much harsher than all my peers, when we ate out hahaha Because both my parents are amazing cooks, and with everything always made from scratch so the bar was set high 😁😊 I'm now grateful as an adult that they put so much effort into my health and care 🥰
@@ts4686 ooo I love that your parents did that! But yes I feel like I also have higher standards of food because of my parents!! But not going to lie, when I left for college and had the freedom to choose my own meals and such, for the first couple months I ate a lot of junk and snacks that would never be typically found in the house!
emmy really said "hmm i have this sponsorship from a birth control company, let's go with the most decadent, sweet, chocolatey cake i've made" and honestly she knows what she's talking about
In my 20’s dingdong‘s were my favorite thing. I didn’t have lotta money. So if I got a box of dingdong‘s it was a celebration! I am definitely making this cake thank you Emmy!
my splurge in college was the Sarah Lee French Cheesecake. I think they were $5 which for a poor college student in the very early 90's was a lot of money.
Ermine frosting was the OG red velvet frosting. It was replaced by cream cheese frosting because cream cheese frosting is much easier to make. However, ermine frosting is said to taste much better than cream cheese frosting.
Ermine frosting with red velvet is worlds apart... ermine is a must for red velvet. After all....what red velvet coat isn’t trimmed with white ermine fur?
When I was a kid Ding Dongs were wrapped in tin foil. I think they also taste different now as do the other Hostess products as the company sold and then they rebranded with fewer products
I'm not sure if they have them where you live, but there is a chain called Mod Pizza that sells their own house brand of ding dongs called "no name cake" and they're wrapped in foil and taste like how childhood me remembers ding dongs tasting. I'm sure they're actually way better than ding dongs ever were, but I love them. Definitely try them if you ever get a chance!
When I in High School, the first summer one of my friends had a license myself and 3 other girls went camping alone. We had a Hostess/TableTop Pie Outlet in town so we stopped there and bought all the food for the weekend! Needless to say we way over ate on snack food but the saving grace was when we couldn't get a fire started we used all the boxes and got a great fire! Thanks for the memory!
@@jamesmommy13 then your 18 yo was spot on 😂😂. When I seen it in was genuinely curious as to how many people would have thought the same thing i did! XD x
I make mine in a 9"x11" pan. Filling in top with fudge poured in top. The ding dongs do not taste like when they first came out. I agree. Waxy frosting. I mainly want to see how you made your filling. That's again for another great video. FYI- something I learned recently about the dome on the cake. They have a wrap you soak in water, squeeze out, and attach to your pan while baking. You will get a flat top cake this way. In case you're interested in trying it out. I bought mine from Amazon. I use to cut off the dome. I no longer need to cut it off. Down side? I can't munch on the part I cut off. Lol
I've seen that kind of frosting called Ermine, I've also seen it called German buttercream. This is the same kind my Mom always makes! Also, Ermine is indeed a fluffy critter! They are a type of weasel, they are brown in summer and white with a black tip on their tail in winter. They are super cute, but can be a hazard to poultry.
I'm a pastry chef. :) Whisking caused the air bubbles, tap the bowl afterward to bring the bubbles to the surface so they can pop. You can also gently tap the cake on a flat surface if you still have air bubbles after pouring. Finally use a tooth pick to pop the remaining bubbles before the chocolate sets. Ermine frosting is my specialty. Your ermine recipe is different than mine but it probably tastes very similar. I like to lighten it up (the sweetness) some more with whipped heavy cream. Also, if your frosting looks a bit curdled, all you need to do is either just keep mixing it until smooth or apply a little heat to the side of the bowl with a hair dryer until it comes back together. The butter can react to the colder temperatures of the other ingredients and make everything look curdled. Once everything has come together you can mix it more with the paddle attachment to remove any bubbles in the buttercream caused by the whip & make the frosting even smoother & silkier. Hope this helps!
That has been my go-to chocolate cake recipe for years; It's so good it's beyond belief! And I've made that fluffy frosting to fill "whoopie pies" a few times (one tip: Beat in the flour paste with the butter mixture a spoonful at a time, and it will be smoother and fluffier at the end). But I've never thought of putting them together this way - I am absolutely going to make this cake!
They taste horrible. Most of the grocery store cakes taste disgusting after they removed trans fats in the early 2000s. They all taste like dry air now. Support your local bakery! I buy half cakes now for $5 and put it in my cake dish. I got a fancy one made of glass.
I think well-meaning types have badgered them to reduce fat, transfat, sugar, and salt from convenience food over the years to the point where it's essentially inedible.
I love this frosting, I call it ermine and it’s really helpful to whip it a TON and add the flour as slowly as possible so as to avoid lumps. And whip the butter realllllyyy well first! Beautiful cake, it looks delicious!
@@razrv3lc You can make a low carb version, use chocolate without sugar, heavy cream and coconut flour. Just add some eritritol or stevia for sweetness.
I've noticed a lot of people with eating disorders like to watch Emmy's videos. Please be careful of what you say in regards to weight loss and diet culture
It's my dad's birthday on Sunday and I haven't seen him in almost a year, but I'm going to send him this recipe so he can bake himself a cake-he loves Ding Dongs.
Emmy I was watching The Station Bakery channel on YT and saw them make KOOLAID JUICE BOMBS!!!! I’d love to see you make these!! They looked so fun and yummy! Just like hot cocoa bombs but koolaid!! 😃 she even added edible glitter to the juice bomb! I also saw tea bombs, booze bombs and fizzy kool aid bombs 💣
I've been a fan of EmmyMade for over a year, recently started watching older videos more frequently, and just yesterday realized there's a little blooper at the very end! I've watched probably four videos since then and I will never NOT wait til the very very end 😂 I love this channel!!!
That frosting is the frosting of the Depression cake I was trying to get you to make. It's called a wacky cake, has no eggs, or butter, the frosting is supposed to be made with shortening or lard. Next time you make the frosting and are letting the milk/flour cool, place the plastic wrap directly on top of the mixture and you won't get lumps. It's like homemade pudding that way, it'll get a skin that won't completely break up when you beat it. Oh, and your bubbles problem, tap your bowl on the counter a few times while the chocolate is still hot, brings the bubbles to the top.
It is also the frosting that is intended to be paired with red velvet cake.....think Santa Claus and his red velvet suit with white ermine trim. Red velvet cake is also thought to originate in the same era.
I remeber first watching your youtube channel probably 10 years ago and I haven't been watching as regularly as I used to, but something makes me so happy that you haven't changed since and your channel is still up and flourishing.
I made the cake yesterday for my mom’s birthday and it might be the best cake I’ve ever had. Since it is an American recipe I used half the amount of sugar and dark chocolate for the ganash and it is still very sweet so that’s something to keep in mind
I'm guessing this is some sort of regional slang. I can sort of imagine what it might mean. Others have been making innuendos about it. Urban Dictionary can't provide any useful information. While I don't want to put trashy talk in Emmy's comment section, I am curious. Is it using the whole phrase, "Ding Dong Cake" the act of "making cake" (with or that is like Ding Dongs)? Or some other part of it? Someone else said it was a line from a song.
@@catherinejustcatherine1778 It's just "ding dong". I live in Texas and I heard the term first when I was in elementary school. So yes, it' is slang. I didn't mean this to be a "trashy" comment btw. It just brought back an old memory and I made a bad joke about it 🤣
@@Seabacon346 Your comment wasn't trashy, but the graphic answer for "ding dong", in urban Dictionary was fairly trashy & I didn't want you to think I was trying to get you to tell me *that*. I got that you & others were joking, I just picked you to ask for more information. I appreciate your generosity. Thank you so much. 30 years ago, pie was the corresponding part of someone else, so I thought maybe that was called cake now.
The Hostess cupcake is far superior to the Ding Dong. So glad to see an Ermine frosting. The only time I tried it, it split. 😱I think it did not like the brown sugar I used instead of white sugar. PS I think you can pop the bubbles with a pin.
The ermine frosting looks terrible when you first start beating it. You might not have beaten it long enough - she said 8 minutes, but in my experience it takes at least 10.
I love that the ganache is so shiny you can see Emmy's reflection. Very satisfying. The cake is so good too, I've made it as a birthday cake before and loved it
I seriously want this woman to run for president. I can't imagine anyone more genuine and kind. And what kind of soulless creature would torment her? It just couldn't be done.
I love the idea of a gourmet version of a Ding Dong. Emmy's taste descriptions are absolutely the BEST. She's a food tasting machine with a chef's vocabulary!
@@wayneessar7489 i put a generous amount on the cake, and had about 1.5 cups left over. It could easily be halved and still have more then cover the cake.
Ermine frosting is mine and my husband's FAVORITE! I make it to put on a red velvet cake every year for his birthday rather than a cream cheese frosting and it is absolute delicious!
Fun story: My family and I got stuck in a hurricane on the day of my father's birthday when I was young and had to take refuge at a bed n breakfast and had nothing to give him as far as a cake or anything. But we found a box of Ding Dongs in a cupboard and we stacked a few and lit some toothpicks as makeshift candles. It became a tradition that Ding Dongs are always featured in some form or another for my father's birthday.
That’s a very sweet family memory. ☺️
MAKE THIS CAKE!!
He deserves this cake 😄
:)
❤️
find yourself a partner that talks about you the way Emmy talks about chocolate ganache
I agree, lol ❤️
“Gorgeous, shiny, *luscious* chocolate ganache.” “this is gorgeous.”
Learn to make this Cake and such people will beat a path through your Door!
With that KRRRRRR too
It made me blush a little!
Bubbles happen when there's a lot of agitation in the chocolate. I recommend using a rubber spatula when you mix next time instead of a whisk, and when you mix start in the center. Mix in little circles just in the center until the cream starts looking a light brown color and then you can stir in bigger circles. Everyone gets bubbles though, it's very hard not to. Those super glossy perfect cakes are usually hit very quickly with a heat gun and it pops all the bubbles.
Interesting. Very good to know.
This is exactly what I was going to say!!!
Correct. Can confirm from Le Cordon Bleu.
You smart
You could try to vibrate or tap the ganache first to force the bubble out, before pouring it over the cake. Pop any remaining bubbles with toothpick
I love being called a "lovely".
Pee pee poo poo
Sue me
@@colinnolan2212 *le gasp*
Same
I concur.
@@colinnolan2212 no need to get political
If the internet only existed for this that would be enough.
Am I the only one who wants to see what her shirt does if she swiped the sequins the other way?!? I love buying shirts like those for my daughter. It’s driving me crazy lol!!
I think her shirt is just normal sequins not flippy sequins
@@confuzedgraphite the more I looked at it through the video I think you maybe right lol
It's a grumpy burger. I forget the first video I wore it in, but I flipped it up and down a few times.
@@emmymade I kind of thought it was just regular sequins bc I couldn’t possibly think what the other side would be but a grumpy burger makes total sense now!! hahaha I love it 🥰 Thanks for the reply ❤️❤️❤️❤️
@@emmymade Burger? I thought it was an egg with legs!
“Ding dong gestalt” is a phrase i never thought i’d hear, ever. Yet here we are! That cake looks fuckin bomb
😂
I've made this cake regularly for about 7 years now and it's ALWAYS a hit, even if it is a labor of love.
Wow, I came here from Emmy's Facebook page and the UA-cam notification dinged in! My rest day Friday is basically just an Emmy video binge watching. Does anyone else get really relaxed and rested just by watching her?
I DOOOO
yes! I watch her before bed shes so comforting and sweet and calming.
She puts me to bed no cap.
I’ve always had trouble with my cake layers having a “dome.” I was watching “Preppy Kitchen” and he was making a cake and used these fabric strips that fit around your cake pans; you get them wet and wring them out and it makes your cake layers cook more evenly (the outside doesn’t cook before the inside) so they are flat on top. I got them at Walmart, Wilton brand. He said you can make them yourself.
Shred your oldest bath towel into strips and use those. The fancy ones with Velcro fall apart way too quickly and aren't always the right size. The towel will last ages and you can tie nice and tight.
@@AdaSoto Thanks for the tip friend 🥰 Do you have to keep wetting the towel as the cake bakes? Does the towel dry out and can burn?
@@ts4686 I've never had to. I make sure to get the towel extra wet. Make sure it's cotton so if it does burn you get ash instead of a plastic blob.
You can just trim off the extra with a knife.
@@AdaSoto ok thank you! 😊
Normally I just slightly hollow out the middle of the cake after pouring in the batter (if the battery isn't a super runny consistency), and that works well too. But this towel method is great for runny consistency batters.
Aren't all towels made of cotton...? I can imagine that synthetic materials would burn/melt and lose moisture very fast in a hot oven. Maybe somebody tried using one of those synthetic hair towels and it went horribly wrong.
I love that frosting! I generally add the sugar to the milk and flour mixture. I also read it was the original frosting for red velvet cake
Yum. Looks like a giant chocolate covered oreo
Or whoopie pie!!
@@bekahw8704 what is that
@@mullaqueens3129 it's a vanilla cream filled chocolate cookie. The cookies are soft & cake-like. It's popular in Pennsylvania, US.
@@bekahw8704 oh mk I live in the uk so ye
@@mullaqueens3129 Martha Stewart has a great recipe for the cookies & filling if you want to try making them.
My favorite chef on the planet!!!!!! I love every single thing you fry, bake, sautee, melt, mold, taste, baste, and anything else you do!!!!! Much love sweetie!!!!💛💛💛
I have 3 kiddos, 4, 7 and 8 years old. We all now know what it means and say “itadakimasu!” Regularly when eating! They all occasionally watch your videos with me, enough to know what that means, how to pronounce it, and it is a tradition in our home! I love adding that to our family! And we also share it with our larger family! ❤️
Ermines change their coats with the seasons like rabbits! There’re white in the winter and brown in the summer!! Just something I know and a fact I enjoy!
and they are also not a rodent :D
I'm a simple girl. I just want a friend like Emmy. That's all I ask in life
I USED TO TRADE DING DONGS DURING ELEMENTARY SCHOOL! My parents would never buy those snacks for me so I would trade my snacks with my friends during lunchtime hahahaha
That “hahahaha” at the end is awesome!!!!
@@Bluelilly40 I laugh too much woops looool
My parents never bought me anything pre-made, prepackaged or with preservatives either, so I never had all the foods others did.
But I did have all foods cooked from scratch, which was amazing and delicious, but it also made me judge restaurants much harsher than all my peers, when we ate out hahaha Because both my parents are amazing cooks, and with everything always made from scratch so the bar was set high 😁😊 I'm now grateful as an adult that they put so much effort into my health and care 🥰
@@SamElle It does the soul good to laugh!!! Also, I laugh too much, too......and I really love to laugh!!!!
@@ts4686 ooo I love that your parents did that! But yes I feel like I also have higher standards of food because of my parents!! But not going to lie, when I left for college and had the freedom to choose my own meals and such, for the first couple months I ate a lot of junk and snacks that would never be typically found in the house!
That’s the most perfect slice of cake I’ve ever seen.
emmy really said "hmm i have this sponsorship from a birth control company, let's go with the most decadent, sweet, chocolatey cake i've made" and honestly she knows what she's talking about
In my 20’s dingdong‘s were my favorite thing. I didn’t have lotta money. So if I got a box of dingdong‘s it was a celebration! I am definitely making this cake thank you Emmy!
my splurge in college was the Sarah Lee French Cheesecake. I think they were $5 which for a poor college student in the very early 90's was a lot of money.
@@a.j.patron9214 I hear your chatter!!!
@@a.j.patron9214 oh maybe Emmy can make that next!!!!
The parchment paper tip is a great one!
I really want to bake a cake for Valentine’s/Lonely Hearts Day. Thank you for the inspiration.
Ermine frosting was the OG red velvet frosting. It was replaced by cream cheese frosting because cream cheese frosting is much easier to make. However, ermine frosting is said to taste much better than cream cheese frosting.
Ermine frosting with red velvet is worlds apart... ermine is a must for red velvet. After all....what red velvet coat isn’t trimmed with white ermine fur?
When I was a kid Ding Dongs were wrapped in tin foil. I think they also taste different now as do the other Hostess products as the company sold and then they rebranded with fewer products
I remember the tin foil wrap. I thought peoples moms wrapped them for them for their lunches! I was so jealous.
I'm not sure if they have them where you live, but there is a chain called Mod Pizza that sells their own house brand of ding dongs called "no name cake" and they're wrapped in foil and taste like how childhood me remembers ding dongs tasting. I'm sure they're actually way better than ding dongs ever were, but I love them. Definitely try them if you ever get a chance!
Were they? I think Big Wheels were wrapped in foil too. Were Ding Dongs and Big Wheels the same thing?
Yep! Those silver pucks looked so precious in their box! Tasted way better than today's too! Super MOIST!! LOL
I pray whoever read this becomes successful
Same to you💜
What's for dinner?🎂 Thanks Emmy!
You too 💜
Thank you.
Whomever.
When I in High School, the first summer one of my friends had a license myself and 3 other girls went camping alone. We had a Hostess/TableTop Pie Outlet in town so we stopped there and bought all the food for the weekend! Needless to say we way over ate on snack food but the saving grace was when we couldn't get a fire started we used all the boxes and got a great fire! Thanks for the memory!
An ermine is the white winter-coat form of a stoat, a mustelid similar to a weasel.
People confuse them with ferrets sometimes!
It’s also the name for a textile pattern that looks like a bunch of bonslai, that one bonsai pokémon.
Exactly, mustelids are not rodents... they eat rodents
...and capes made for royalty back in the day were often made from or trimmed with ermine fur.
Nah, anything smaller than a cat is a rodent, lol!
To pop the bubbles, you can pass a torch over the cake real quickly while the ganache is still wet
Emmy I'm never this early! I love your content. It's very wholesome. Sometimes it eases my Anxiety. Keep up the great work. ☺️
I wonder how many other people thought *"giant Oreo"* when they seen the cake pre-icing 😂😂😂
My 18 yo walked through the room at that part and said, "Oooh, an oreo cake!", lol
@@jamesmommy13 then your 18 yo was spot on 😂😂. When I seen it in was genuinely curious as to how many people would have thought the same thing i did! XD x
More of a Suzy-Q. Those were good!
Fun fact! Ermines aren't rodents, they are mustelids, so are ferrets, weasles, martens and badgers :-)
I make mine in a 9"x11" pan. Filling in top with fudge poured in top. The ding dongs do not taste like when they first came out. I agree. Waxy frosting.
I mainly want to see how you made your filling. That's again for another great video.
FYI- something I learned recently about the dome on the cake. They have a wrap you soak in water, squeeze out, and attach to your pan while baking. You will get a flat top cake this way. In case you're interested in trying it out. I bought mine from Amazon. I use to cut off the dome. I no longer need to cut it off. Down side? I can't munch on the part I cut off. Lol
We love you Emmy!
Love from England 🏴 ❤️
“Ding Dong gestalt”. That’s wonderful! It would be a great title for a novel.
That ganache is so shiny, you can see yourself in it! : drool :
You are a delightful human being. A breath of fresh air to find while I'm learning about cakes 🙂
I LOVE that frosting! My family uses it on red velvet cake and it's amazing!
I've seen that kind of frosting called Ermine, I've also seen it called German buttercream. This is the same kind my Mom always makes!
Also, Ermine is indeed a fluffy critter! They are a type of weasel, they are brown in summer and white with a black tip on their tail in winter. They are super cute, but can be a hazard to poultry.
The recipe said to put my cake in the oven at 180 degrees.
I did, and it fell out.
Lol
That took me a second
😂
Total Dad joke. 😁
Bahahahaha🤪 That was hilarious
I'm a pastry chef. :) Whisking caused the air bubbles, tap the bowl afterward to bring the bubbles to the surface so they can pop. You can also gently tap the cake on a flat surface if you still have air bubbles after pouring. Finally use a tooth pick to pop the remaining bubbles before the chocolate sets. Ermine frosting is my specialty. Your ermine recipe is different than mine but it probably tastes very similar. I like to lighten it up (the sweetness) some more with whipped heavy cream. Also, if your frosting looks a bit curdled, all you need to do is either just keep mixing it until smooth or apply a little heat to the side of the bowl with a hair dryer until it comes back together. The butter can react to the colder temperatures of the other ingredients and make everything look curdled. Once everything has come together you can mix it more with the paddle attachment to remove any bubbles in the buttercream caused by the whip & make the frosting even smoother & silkier. Hope this helps!
Emmy: remembers to plug in egg beater
Beater: falls out onto plate **clank**
Emmy: "Aaaaaaargh!"
That has been my go-to chocolate cake recipe for years; It's so good it's beyond belief! And I've made that fluffy frosting to fill "whoopie pies" a few times (one tip: Beat in the flour paste with the butter mixture a spoonful at a time, and it will be smoother and fluffier at the end). But I've never thought of putting them together this way - I am absolutely going to make this cake!
Hostess has changed their recipe over the years. It doesn't taste the same.
I think so too! They are soo dry now and Emmy is right, the ganache does taste very waxy. I won't eat them anymore. But this cake looks delicious!
They taste horrible. Most of the grocery store cakes taste disgusting after they removed trans fats in the early 2000s. They all taste like dry air now. Support your local bakery! I buy half cakes now for $5 and put it in my cake dish. I got a fancy one made of glass.
I think well-meaning types have badgered them to reduce fat, transfat, sugar, and salt from convenience food over the years to the point where it's essentially inedible.
I tried a hostess twinkie once and it was gross and greasy
@@billlan0 I had no idea. And the bit about how the hostess tastes different depending on region is cool. Thank you for sharing. 🙂
That looks INCREDIBLE! I’ve never wanted a slice of cake more in my life *drool*
1:20 am in Ireland and I've been binge watching emmys videos and then she uploads a new one! 😁
I love this frosting, I call it ermine and it’s really helpful to whip it a TON and add the flour as slowly as possible so as to avoid lumps.
And whip the butter realllllyyy well first!
Beautiful cake, it looks delicious!
“I sense people trying to cut some weight.” - Emmy, moments before deciding to make this video
Ay, eff it, I am eating a pizza.
It's all a conspiracy perpetuated by Big Sugar
I literally started cutting way down on carbs on Monday. WHY DID I HAVE TO SEE THIS VIDEO
@@razrv3lc You can make a low carb version, use chocolate without sugar, heavy cream and coconut flour. Just add some eritritol or stevia for sweetness.
I've noticed a lot of people with eating disorders like to watch Emmy's videos. Please be careful of what you say in regards to weight loss and diet culture
“The essence of a Ding-dong”
I am on cake duty for a friend’s birthday party and I was just looking for a cake to make for this chocolate lover. Going to make this recipe!!
The second ad placement is so good 😂.
"That is gorgeous! Gorgeous gorgeous gorgeous!... bums!".
I get the "Bums" commercial all the time on Emmy Vids.
it’s actually the same exact filling twinkies! same as all hostes treats!
As soon as Emmy started cutting the cake, my mind immediately went to the movie "Matilda".
"Cookie put her blood and sweat into this cake, and you will not leave until you consumed the entire confection!"
She made the cake from that one too in the past, i believe!
No matter how much I love cake
I would never dessert you
@Ba Gawk thx now i have the song in my head 🤦🏻♂️
Lol
It's my dad's birthday on Sunday and I haven't seen him in almost a year, but I'm going to send him this recipe so he can bake himself a cake-he loves Ding Dongs.
I am curious to know how he likes it.
@@catherinejustcatherine1778 He liked it very much, despite ending up with cakes with giant dents in them and melted icing everywhere.
@@amyness3452
The liking is the best of all 😊
I'm glad for you both that it helped him have a great birthday
Emmy I was watching The Station Bakery channel on YT and saw them make KOOLAID JUICE BOMBS!!!! I’d love to see you make these!! They looked so fun and yummy! Just like hot cocoa bombs but koolaid!! 😃 she even added edible glitter to the juice bomb! I also saw tea bombs, booze bombs and fizzy kool aid bombs 💣
I love when I haven’t turned the volume up yet and the auto closed caption says (relaxing lo-fi music) 😂😂😂🥰🥰🥰
Ding Dongs never taste the same after they stopped wrapping them in foil, that was the good stuff. TwT
i like seeing the pure joy on both emmy's face and in the reflection of the ganache
They remind me of a Mexican pastry called “Pingüinos”
Ahora ya me hiciste querer pingüinos jajaja
Latino in general :)
I fell in LOVE when I was 10 with a delicious snack cake called “Gansitos”..... YUM!!!!!
tambien me recordo a un pinguinito lmao
If there’s a dessert in America, you can bet there’s a better version of that dessert in Mexico 😂
I've been a fan of EmmyMade for over a year, recently started watching older videos more frequently, and just yesterday realized there's a little blooper at the very end! I've watched probably four videos since then and I will never NOT wait til the very very end 😂 I love this channel!!!
That frosting is the frosting of the Depression cake I was trying to get you to make. It's called a wacky cake, has no eggs, or butter, the frosting is supposed to be made with shortening or lard. Next time you make the frosting and are letting the milk/flour cool, place the plastic wrap directly on top of the mixture and you won't get lumps. It's like homemade pudding that way, it'll get a skin that won't completely break up when you beat it. Oh, and your bubbles problem, tap your bowl on the counter a few times while the chocolate is still hot, brings the bubbles to the top.
It is also the frosting that is intended to be paired with red velvet cake.....think Santa Claus and his red velvet suit with white ermine trim. Red velvet cake is also thought to originate in the same era.
I remeber first watching your youtube channel probably 10 years ago and I haven't been watching as regularly as I used to, but something makes me so happy that you haven't changed since and your channel is still up and flourishing.
"What's for dinner? 🎂"
Looks great! Happy Valentine's Day Emmy!
8:26
You know your ganache is a success when you can see Emmy in the reflection. 👍
I made the cake yesterday for my mom’s birthday and it might be the best cake I’ve ever had. Since it is an American recipe I used half the amount of sugar and dark chocolate for the ganash and it is still very sweet so that’s something to keep in mind
Ding dong cake? Prefaced by a birth control ad? I see what you did there 💕♥️
I'm guessing this is some sort of regional slang. I can sort of imagine what it might mean. Others have been making innuendos about it. Urban Dictionary can't provide any useful information. While I don't want to put trashy talk in Emmy's comment section, I am curious. Is it using the whole phrase, "Ding Dong Cake" the act of "making cake" (with or that is like Ding Dongs)? Or some other part of it? Someone else said it was a line from a song.
@@catherinejustcatherine1778 It's just "ding dong". I live in Texas and I heard the term first when I was in elementary school. So yes, it' is slang. I didn't mean this to be a "trashy" comment btw. It just brought back an old memory and I made a bad joke about it 🤣
@@Seabacon346
Your comment wasn't trashy, but the graphic answer for "ding dong", in urban Dictionary was fairly trashy & I didn't want you to think I was trying to get you to tell me *that*.
I got that you & others were joking, I just picked you to ask for more information. I appreciate your generosity. Thank you so much.
30 years ago, pie was the corresponding part of someone else, so I thought maybe that was called cake now.
jaja ding dong
I just love Emmy soo much. So grateful to have found her lovely channel!
You should try making Canadian Vachon cakes. Totally a Canadian classic, especially the 'Jos Louis'. 🇨🇦
I made this cake! Yummy!
These videos bring me so much joy during quarantine and winter blues season
Now I'm checking all of my friend's birthdays to see if I can justify making this ASAP.
I've never made a cake solely covered in ganache but I need to now. This looks incredible 😍
posted on my birthday therefore this is my birthday cake, all other facts arent facts
Happy birthday🙂🎉🎈🎉🎈🎉🎈🎂!
Happy birthday 🎉🎉
Aww happiest of birthdays to you 🥳 🎂 🎁
happy late birthday to you😌
Ding-Dong's and twinkies are my absolute favorites
The Hostess cupcake is far superior to the Ding Dong. So glad to see an Ermine frosting. The only time I tried it, it split. 😱I think it did not like the brown sugar I used instead of white sugar. PS I think you can pop the bubbles with a pin.
YES the cupcakes are literally my favorite
The ermine frosting looks terrible when you first start beating it. You might not have beaten it long enough - she said 8 minutes, but in my experience it takes at least 10.
Genie Long Thanks for the tip!
I'm obsessed with this sweater
Who's Filipino here?
In the Philippines, "Ding Dong" is an Actor and a Mixed Nuts snack over here. Haha
I think this looks like a giant Cream-O ! Haha
I love that the ganache is so shiny you can see Emmy's reflection. Very satisfying. The cake is so good too, I've made it as a birthday cake before and loved it
Before they were Ding Dongs, they were Ring Dings by Drake.
Are you sure it wasn’t just a regional thing?
Side note: I’d kill for a Funny Bone. 🤤
@@heather2301 You might be right about the regional thing. Sorry, I'm fresh out of funny bones. LOL
Yeah , here in NYC, they've always been called Ring Dings for the 40+ years I've been buying them.
@@patty1h
I found out that Drakes, founded in 1896, was out of Harlem NY and distributed all throughout New England.
I seriously want this woman to run for president. I can't imagine anyone more genuine and kind. And what kind of soulless creature would torment her? It just couldn't be done.
We Stan a queeeen
I love the idea of a gourmet version of a Ding Dong. Emmy's taste descriptions are absolutely the BEST. She's a food tasting machine with a chef's vocabulary!
is it just me or am i now the hungriest ive ever been ?
That cake looks awesome and Emmy, you are so adorable the way you react to your creation.
Be well and keep the videos coming.
Tell me why when I saw the title I immediately thought ding dong meant pp's 😳 I am so thankful it is the food instead
The sounds Emmy makes while slicing the cake add to the perfection of the cake
My god my mom would eat this cake in one sitting lol she loves dingdongs
Emmy's reflection in the top of that cake was absolutely mesmerizing. So beautiful!!! I want some!!! 🤤
*immediately searches for the Matilda cake recreation*
Here you go: ua-cam.com/video/7hy8934KlKY/v-deo.html
😊
@@emmymade UA-cam anticipated the need by including that in the recommendation list.
My grandma made this kind of filling/frosting. She frosted her red velvet cake with it. It is yummy!
Made this for my Daughters Birthday this weekend.. it was fabulous but we had WAY too much chocolate ganache
How much might to much be?
there is never too much of anything that's chocolate
@@DIOsNotDead weed chocolate?
@@lordkiza8838 i said what i said 😊
@@wayneessar7489 i put a generous amount on the cake, and had about 1.5 cups left over. It could easily be halved and still have more then cover the cake.
💗I Love her💗 she's so calming and she's so pretty💗🧡🧡💋
I have never been this early. Hi emmy
Now that's what I call a mirror cake! I can see your reflection perfectly in it! :)
It's advised not to incorporate air when making ganache. So folding instead of whisking will work in addressing the bubbles. 😊
OMG, drool!!! That looks absolutely scrumptious 🤤🤤🤤
“What’s for dinner?”
All Hail Emmy’s Ding Dong
Pause
We made this cake yesterday! Oh my God it is delicious! Thank you Emmymade !
"Ding dong cake" ... OH MY DIRTY MIND HSHSHHS
Ermine frosting is mine and my husband's FAVORITE! I make it to put on a red velvet cake every year for his birthday rather than a cream cheese frosting and it is absolute delicious!