Ombré Rainbow Cake | NYT Cooking
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- Опубліковано 10 чер 2024
- Erin Jeanne McDowell takes on the challenge of creating an epic rainbow cake. Most rainbow cakes call for coloring the individual layers of cake batter, but here, the frosting is tinted, creating an impressive rainbow inside each slice. Eat the rainbow with one slice of rainbow cake at a time. Get the recipe: nyti.ms/2JPcE4r
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#pride #cake - Навчання та стиль
Why doesn't this woman have her own show or UA-cam Channel? She is so fun to watch!
I KNOW
Allikattoo soooooooo true
Someone tell her!!! We want to see more of her!!!!
She does! It's called Erin Jeanne McDowell
Allikattoo yes! I love her!
Just saw her for the first time yesterday, when NYT did a tour of her kitchen. She is so fun to watch!
ditto!
I saw that video recently, and I love her (and her kitchen)!
I love this woman, I adored seeing her home kitchen tour... I absolutely loved that she isn’t perfect, her space isn’t perfect... she comes across as fun and vibrant and down to earth and normal! I’m hooked on watching her now!
She is such a good teacher with a lovely personality just like her food.
All the qualities of a superb instructor: patient, positive, supportive, knowledgeable and eager to have fun. Thank you.
Watching Erin make this was so fun that I couldn't resist making it (MORE ERIN VIDEOS PLEASE!!) And since it's Pride month I took it to our monthly men's social. It was a huge hit, not only for the beauty of the cake (everyone was taking photos of it) but it's really delicious too. In spite of all that frosting it's not overly sweet. I did the ombre frosting but didn't have a cake frosting spatula long enough to get all of the layers in one go so I grabbed a wooden stir stick that you get with a gallon of paint. (yes, it was unused). It worked perfectly. This is not a super quick baking project (I baked the layers one day and assembled it the next day) but it is easy and the process is a lot of fun!
NYT Cooking give the people what we want!!! give erin her own show!!! she is so fun to watch and real we need more of her!!!
She is the real life Sookie St James from the Gilmore girls. I absolutely adore her
Valerie Livesey I was just thinking that.
How great is Erin Jean McDowell!!! Looking forward to more videos from her!
That is awesome! Mrs. McDowell needs her own channel!
Honestly this is a really refreshing take on rainbow cake where the layers are dry 💀, the frosting is on the outside!!!like duh!omg
I love Erin pls feature more videos with her!! She's adorable.
I love the way she breaks everything down. I could watch her all day
I agree with everyone, I love watching her videos. She should have her own show. I learn so much about baking watching these videos.
She’s right though; equality does taste like cake...
Love her she is so knowledgeable, fun, laid back, and informative she needs her own show
It's so refreshing to watch a chef who actually knows what they're doing, versus an amateur "influencer" 👍
"There's no wrong way to ombre." 😂 Erin, please have your own show!!
The tiny spatula does fr comes in handy lol.
Erin! where have you been all my life! You are awesome and keep posting!! I will watch them all
"Its better to use whole milk"
Me: *cries in lactose intolerant*
For anyone whose issue is not the lactose but the milk protein, there is www.a2milk.com
Imodium is your best friend.
@@ericpmoss I know what it is... you can also just drink oat milk, soy milk (which I don't recommend), coconut milk, almond milk, or Lactaid. Which is a brand that carries cows milk without the harmful protein. Companies like fairlife severely abuse the animals. Most times to the point of death. The babies are then thrown in a plastic cage in the sweltering heat. They get burned with metal rods for branding, and their heads bashed in if they don't eat. The moms get their utters sliced open so the farmers can collect the milk a lot faster. They lose their voices crying out for their children every day. The babies are then transported to resturants for veal. Aka fresh baby cow. Which fair life has denied these allegations. A man had gone undercover and exposed them. Proving what fair life owners have said, is 100% false. You should watch a documentary on it. It really is horrible. No, I'm not vegan. I'm just a careful consumer.
@@effiebug4278 I've never taken that. I just stay away from the that animal protein
NYT Cooking: Pride Month
ME: oh cool
Me finding Erin on the episode: YASSSSSSSSSSSSSSSSSSS Erin WERK!!!
Going to need a 20-30 min segment of her teaching me baking on a weekly basis. So if you could make more of these and pay her more that would be awesome!
More videos with her please!! I love her vibe
Well I've never had so much fun learning about eggs and how to cook them as I did in that tiny little part of this video. I can watch this lady all day long. I wish that she would come to my house and I could cook with her and play board games because for some reason she seems like someone who would be awesome to play board games with.
Erin is THE BEST teacher. I’ve baked and decorated quite a few cakes in my time and I learned so many great tips in this video. And, hello? German Buttercream? A revelation! Yay! 😁
Such interesting ”sciency” facts. I hope to see more videos from Erin!👍🏽👍🏽
Erin is my new Favorite Baker
She's a wonder & the whole crew is amazing!
I love watching this after her house tour and seeing the tiny spatula. We stan a comeback queen.
Watching that frosting emulsify was soo satisfying! :D
Florian Steinbauer
Frostings based on Swiss meringue behave the same way ...
broken gloopy mess until the last couple pats of butter; and then almost instantly and like magic, silky smooth and (semi)glossy.
One of the best and wisest cooks I’ve watched
She is soooo good! I had to watch all of her videos together, I couldn't stop!!! please do more!!!
This human brings me JOY
WOW just WOW
Erin is a total delight! Happy Pride
“Celebration means at least eight sticks of butter.” Mic drop
she can have cooking and comedy show at the same time. Love to see her video!
"Celebration means a least 8 sticks of butter." LOVE IT
I adore Erin!
She’s amazing!!! Makes it all look so frickin easy. A true professional ❤️❤️
Erin Jeanne McDowell I just love watching you. 😀
She totally needs her own youtube channel!
I love her omg give her food network show hahahaah i wud watch her daily inspired me to bake
She is just adorable. I am a fan!
More Erin please!!
I love this woman so much. Erin makes me want to bake all day!!!
I loved this video. Erin Jean McDowell is fun to watch and very informative! Thanks for the science info. Hope to see more of her videos in the future! 😀
I need her to use the tiny white spatula that she had when baking a cake. I need it so bad.
Fabulous! Love this! Talented!
Very nicely done, thank you!
Awesome! Loved the science!
Love the science!!! Great video.
so cool!!!
Why does the rainbow have represent pride? I’m taking the rainbow back. 🌈
Literally no one cares what you do, Brandi. You are irrelevant.
My new favorite chef! What an amazing teacher. I learned so much from this one video! ❤️🌈❤️
Love it when a chef says you must do something for a scientific reason and they actually know what it is and explain it.
Woman, you have patience but the end product is a triumph. Happy Pride.
Thx for tips and science !
Love love love!
U so need your own show xx
That’s beautiful!
"for me, celebration means AT LEAST 8 STICKS OF BUTTER" yassss qweeeeen
I like how she utilized the yolks too!
Very intelligent baker, easy to listen to, perfect product, want to buy her book.
"Scrape like is your Christmas's bonus" LMAO
Again so fun. Thanks for explaining the enzyme thing. Knowing why I need to do something helps me remember how important it is. Plus I get to teach my kids some science! Yea
Lots of steps. I would probably buy a rainbow cake lol this would take a whole Saturday morning
LOVE HER!!!!!!!!
MORE MORE!
Based on the extras she gives away, the neighborhood property values must be through the roof.
Awesome! Thanks for all the technical tips along the way!
You make me feel like I can do this too.
This needs more views!!
Great video! Please keep all the sciency bits. There´s nothing better than making a decision while cooking with knowledge and not based on "that´s how things are done".
Saw Erin and clicked immediately
The science about the eggs needing to boil in the mixture is SUPER interesting, and fake scary.
I’m not really one to request Merch etc but I NEED A “Theres no wrong way to ombré” icing spatula, poster or SOMETHING 🤩
you are so entertaining to watch must get a Food Network contract
ummm who is this adorable woman and where do I see more of her cooking??
i love her HP star tattoos!
She is my favoriteeeee!! :) yay!!
I came to this video after seeing her home kitchen tour. Wouldn't it be fun to take a class from her? In addition to everything you'd learn. I've baked for years, and I'm a good home baker, but I'm a little ashamed to admit that the ice cream scoop tip is new to me. That said, I don't make many cakes.
Happy Pride. 🏳️🌈
In loveeee
W the colors i think ima try to make this frosting tomorrow o have 3 months to
Find the perfect recipe for my son’s cake I think I found the frosting 🧁
Awesome!
She is a Real Star. more videos fro Erin
give this lady a raise
That is an *obscene* amount of butter... I want it.
i just saw her in my recommendations the video about her kitchen. i love her shes so funny and jollyand energetic she needs a netflix cooking show or a youtube channel
Like why did I cry at the end
I love her kitchens-aid Machine omg I want One so bad 😔
I love her, I love her, I LOVE HER❤
Ahh mah zinggg.
Thanks so much for the yolk enzyme tip. I always thought my meringue was breaking down and be coming gloppy, obviously it was the yolk enzyme. This is a pie that has 1/2 cup of lemon or lime juice, 4 yolk and condensed milk and then is baked just long enough to brown the meringue. However, I make a chocolate silk pie with 3 whole eggs, butter, sugar and cocoa that is never baked. It is only chilled and it never breaks down. What am I missing.
That's the most firm german buttercream i've ever seen.. 👍👍
anyone know what saucepan/pot she’s using for the custard? the cute yellow one with the wooden handle!
"There's no wrong way...to ombre." Oh hello, new friend.
No one:
Erin: Lotz o Budder
I have always said I'd never do a rainbow cake because it seems like so much effort for a mediocre thing but man... I wanna try this
She Be Wonderful Having Cooking Classes Online !
5:13 enzymes are never alive. They are just catalyst that help break down stuff. What happens when you cook it is you denature it. So it takes on a different shape so it can't catalyze the breakdown of things anymore.
Glad to see this comment, i was gonna leave one myself if it wasnt here. Stuff at the cellular level is hard to talk about, and saying inactive/dead portrays roughly the same idea. But yeah, enzymes are just special proteins, and heating unfolds them so they cant do their thing anymore (in her words, are dead). Love the video and putting science in the kitchen!