I love it when creators include the parts where things didn't go as planned. It demonstrates one of the key aspects of expertise: a true expert knows what to do when what they usually do doesn't work. Resilience. I think that may be why we tend to enjoy "blooper reels" so much.

"Dump cake" in my region (Texas, US) doesn't refer to a boxed mix. It's just all the ingredients being mixed in the pan. I'm not sure what difference it makes except people who criticize the use of terms as vague as "dump cake" must have a lot of time on their hands.

I loved Julie’s response to the bomb shelter food “Nooooo. There’s a rotation schedule …” 🤣

Between the “I hope”, and the saga of the powdered milk I have laughed more this morning than usual! The cake looks wonderful, but it is the honesty of acknowledging that even good cooks can trip up now and then that makes this my favorite cooking channel.

@brenthooton3412

Жыл бұрын

Yes! That, and also the "it'll be fine" not agonizing over precision or following a recipe to a "T".

Born in the 80’s, from mid-Atlantic USA and “dump cake” for me has always meant a from-scratch cake recipe mixed in a bowl all at once then poured into a cake pan.

That tip about adding powdered milk to the butter to brown is genius! Thank you!

What is it that such a friendly and laid-back channel attracts so many people willing to argue about names, ingredients and preparations? Its a bit unnerving when glenn sometimes has to even tiptoe and make disclaimers when doing things.

@God-w-

Жыл бұрын

Ah yes the great dump cake stand of 2022, Glen is a brave man.

@cronosmu

Жыл бұрын

I mean, some deranged person even got Glen's personal number just to harass him day in, day out because of some culinary stuff they disagreed with. Internet naturally attracts the looniest and most disagreeable people.

@saulcontreras313

Жыл бұрын

@@God-w- of you have followed this channel you would now that he has indeed received harassment and threats from some videos just because people have different opinions, like most italian style recipies, and had to even disable comments in some like the pancho pie and others

@andyoli75

Жыл бұрын

@@cronosmu yeah, that was bananas

@belamoure

Жыл бұрын

@@cronosmu Chalamet just said that what he hates the most from all that cyber media is to be judged constantly intensely.

"" looks a little bit like baby sick""" love this show. thanks glen and friends

@DeliaLee8

Жыл бұрын

I laughed and then also said "ick". :)

@VeretenoVids

Жыл бұрын

Yeah... I appreciate the lack of pretense, but as soon as he said that I thought "Welp, never going to make this recipe because that's all I'll think of the whole time. 🤢"

@johnlarro6872

Жыл бұрын

To me - that was just such a "parent" thing to say. :) (Something I myself never made reference to - until I was a dad..)

I can very much relate to the, "Wait, my shelf stable ingredient is gone off." Looking at you, Crisco golden shortening.

@itmightbeciaran

Жыл бұрын

Back in my college apartment I was making a chocolate and raspberry layer cake for my friend's birthday party. She can't eat eggs or dairy, which wasn't a big deal, since I was doing a whipped ganache frosting. But once I took stock of everything, I realized that I didn't have enough whipped ganache, so I decided to whip up a quick non-dairy buttercream. I tasted a little bit and thought "Wow, Crisco does not work in frosting the way I remembered," and moved on with frosting the cake. It was only when I took a bite of the finished cake and did a spit take that I realized the Crisco had gone completely rancid. My friend insisted that it wasn't that bad. It tasted how office carpet smells.

@belamoure

Жыл бұрын

@@itmightbeciaran You made my day! I was served in Vancouver- by mistake- a crème brulée that was totally uneatable the cook had used salt instead of sugar. He never offered to replaced it though that I found incroyable!

@VeretenoVids

Жыл бұрын

@@itmightbeciaran 😂 I think anyone who cooks/bakes has had an adventure like this. My worst one was making homemade pizza for guests. Turned out my yeast (which I hadn't tested because, well it hadn't expired yet so it had to be good) was deader than dead. Yeah, it was pizza toppings on cardboard. Fortunately my guests know I can actually cook so they just laughed.

@itmightbeciaran

Жыл бұрын

@@VeretenoVids Yep, been there too, and with a pizza party as well!

One of the things I love about your channel is that you are not afraid to show failures and mistakes. I am reminded of Nathalie Dupree's Southern cooking show of years ago where she would make a mistake or forget an ingredient, realize what she had done, then tell the camera something like, "Oh my, I just did X, but don't worry when YOU do it, it'll be fine."

If you toast the milk powder, you can add it directly to the dry ingredients. If you toast a large amount, it keeps well in the fridge and is a nice thing to have on hand for adding to sauces, breads, cakes, etc without increasing the fat content. It also allows you to use clarified butter if you don't have the time/want to brown butter and wait for it to cool.

@debbiem2146

Жыл бұрын

How would you toast it? Do you spread it on a pan and stick it in the oven at a certain temp? The vision of sprinkling the powder into a bread toaster doesn't - well - you know... lol. Thank you!

@teneagles

Жыл бұрын

@@debbiem2146 You can do it in the oven on a parchment-lined sheet pan, 300 degrees for, oh, 7-10 minutes. Stir frequently and keep an eye on it; as with butter, once the browning starts it goes quickly. You can also do it in a dry skillet: again, it'll take about ten minutes, but you need to stir it constantly to prevent burning.

Would love a glen and friends old cookbook cookbook

My mother always cooked only with salted butter as did her mother & grandmother. I never heard of cooking/baking with unsalted butter until Martha Stewart hit the scene & the Food Network thereafter. I've occassionally used unsalted butter just to try it & honestly I prefer salted...

@originalhazelgreene

Жыл бұрын

Me too except one time that I used salted when it called for unsalted and boy did I regret it. Mind you, I've been baking for 30 years and that only happened once 😂🤣

@lellab.8179

Жыл бұрын

And, on the other hand, here in Italy we only use unsalted butter (it's the standard butter, to us). To me, salted butter is pretty strange tasting. 😆

I cooked professionally for over 30 years sometimes the best lessons are learned when we have to throw things out and redo them. I love your channel and both of you!

I am from the States. "Dump cake" is as you describe, has nothing to do with using a boxed mix.

@terichewbaccazulu5908

Жыл бұрын

Same here, and totally agree

@applesushi

Жыл бұрын

Yeah that may be a regionalism but I’ve never seen a dump cake recipe use a boxed mix.

@KL-oh3lp

Жыл бұрын

I agree as well.

@erinuber2881

Жыл бұрын

I also live in the United States (California), and my understanding is the same.

@LadyCin611

Жыл бұрын

Agree!

The dump cake I was taught was a can of pie filling on the bottom, followed by dry cake mix, and drizzle a stick of butter on top. Basically super lazy cobbler.

😂”I’m in Canada-I’m making a dump cake!”

I love how you are both a scientist and an artist cook!

I’m in Georgia, south US. Dump cake that I used to make was a yellow box cake that I dumped a cup of melted butter and a can of pineapple and baked it.

In the southern states a dump cake is a boxed cake mix put on top of a can of fruit in a 9x12 pan, dotted with butter and baked! Yum!

The key aspect of an American dump cake is that you don’t mix the ingredients at all. You just “dump” them in a pan in a specific order and bake. You end up with something like a cobbler.

@lesliemoiseauthor

Жыл бұрын

Yes! My mother always called them cherry (or apple or whatever) delight.

Re: the expiration date on the powdered milk… this is why I LOVE your channel Glen @Glen And Friends Cooking. You could have edited that part out about and/or start over the entire video since you had to remake the cake. However, you didn’t. You are a take it as it is type of cook. No fancy pancy type of cooking for you! I don’t think you deserve any complaints about everything in your videos!! Thanks for what you do!! Keep those videos coming! I’m learning a lot! From a northern Ontario subscriber!

glen i absolutely love that you put the milk powder snafu in. Accidents happen, cooking is about doing the best with what you've got. You bring it up with substitutions often but even sometimes the substitution is "i guess we'll eat the cake tomorrow instead"

Watching Julie enjoy that frosting was delightful!!!

I love that jules knows how to rotate survival food

I love your channel! So.. I’m in the US, midwest. Dump cake to me means what it means to you. If it’s a mix, I say it’s a mix. Not opposed to them but don’t call them a dump cake. It is funny how language works.

@ew4932

Жыл бұрын

I'm in the US from the Midwest, but have lived in three different time zones here over the years and I totally agree with you. I've never heard anyone refer to a box mix as a dump cake.

@VeretenoVids

Жыл бұрын

Yeah, I grew up in the midwest US (70s-80s) and a "dump cake" was one where you dumped all the ingredients together into a bowl, stirred it just until combined, and then dumped it into the baking pan. No creaming butter and sugar separately or whipping egg whites and folding them in or any of the other "fancy" cake tricks. (My grandmother called it "idiot cake" because "any idiot could make it." Grandma may have had an acid tongue. 😂) Language is indeed fascinating! Given all the responses in the comments here I almost want to research the history of the term "dump cake"!

@pepperreed.33

Жыл бұрын

Mid-MI here, and Dump Cake was as Glen described for our area as well -- I remember this name from pre box cake era - but we still call this one-bowl quick batter cake a dump cake, even tho some folks mean the box version..

@bluwzrdisgreedy234

Жыл бұрын

Dump cake has had a recent change of definition online, I believe. Starting about a year ago I started seeing "dump cake" recipes that involved putting ingredients like fruit and such into a pan, pouring a box cake mix over that, then topping the mix with bits of butter, not mixing anything along the way. You could then top with other ingredients and bake. The butter melts into the mix and picks up additional liquid from the lower layers. Comes out pretty cobbler-adjacent because the cake mix will have dryer, crunchier spots, but is called a dump cake because you just dump it all in a pan without so much as mixing anything. ETA: All that said, I'm not someone who would raise a stink over different regions using differing vernacular, just trying to point out where I think the disconnect came from.

Fascinating how the same language evolves in different areas. What a wonderful world 🌎 ❤️

oh man what coincidence I was just gidted a Cappucino liquoer that would be so nice in this

I live in Minnesota and have made Amanda Hesser's Chocolate Dump Cake for many years. It was featured in the May 2002 New York Times. And her frosting recipe - equal parts by volume of dark chocolate and sour cream melted together - is amazing.

Yes I agree salted or unsalted makes very minimal difference

I’m actually thrilled to see a dump cake recipe without the cake mix using ingredients we generally have on hand. Usually I am halving or thirding a recipe and easier to do without a box. And I’m with you on salted butter. That is the only thing I use too.

My family from northern NY calls a cake from a box a box cake. What we called a dump cake was any recipe where all the ingredients could be dumped in all together and mixed, put in a pan and baked with little fuss. Sometimes a box cake was used but it wasn’t just a box cake - some additional or alternate ingredient would be used (e.g. crushed pineapple).

So strange. I grew up in SoCal during the 50's-60's and we used the term 'dump cake' to define exactly what your method shows. A cake made from a box was called just that. A 'box cake'. Running a google search on 'dump cake' gives me cake recipes with fruit! Kind of like a cobbler-ish cake!? Terminology certainly is fascinating ;) Yummy looking chocolate cake recipe!

Live in New England. Growing up a dump cake is exactly what you described - all in a bowl & mix. Quick, easy. A mix is not easier. Don't fall for advertising - cake mixes are flavored chemicals. Thank you for the recipe - can almost taste it from here. 😊

I love that you put your FUBARs up, too. I'm gonna give this brown butter tip a go (just rotated my dry milk yesterday). I already know the cake is a good one. Have a fabulous weekend, you two. And thank you, for sharing your talents.

I thought powdered sugar would last forever too. But I found out it doesn't. The taste changes over time. It might still be edible but it developed a kind of flowery or perfumey flavor. I'm guessing it was the starch they add to the sugar that caused the change. I ended up throwing away about a pound of powdered sugar because of the odd taste.

in Nebraska a dump cake is a sort of cake mix cobbler... can of fruit pie filling, stick of butter cut up and spread out... cake mix & can of soda.. vary fruit, cake mix & soda flavors to make life great.. dutch oven Boy Scout camping special... best is strawberry pie filling, lemon cake mix & ginger ale..

As a man who loves cooking with browned butter, this episode elicited a delighted whoop as well as a whole bunch of my cranial culinary neurons firing like the finale of a fireworks show. Thank you!

I'm in the US deep south and grew up calling the cake you are making a dump cake. Love the frosting recipe

WAIT…we get two videos back to back! Oh happy day!

Thank you for the note on out of date powered milk.... and sharing!

Thanks for that idea on milk solids in browned butter. Makes perfect sense, and I wonder how I never thought of it before! I’m translating it to savory uses now…

I fixed chocolate cake and this icing. I was not fond of the icing, but my husband loved it. To him, the icing tasted like brittle from peanut brittle. Love your show.

All my life my family has used salted butter. There has always been an unrefrigerated stick on a butter dish on countertop, always had great toast and I'm still alive after 52 years.

In my experience, an American “Dump Cake” is when you dump a dry cake mix into a pan, add one or two cans of pie filling, evenly distributed, then add two sticks of butter, either melted or cut into pieces, evenly distributed. Then I would sprinkle it with nuts. Then you bake it at 350, 30-40 minutes. It kind of makes a crumble that is great served warm on vanilla ice cream. Nothing is stirred in this recipe.

I'm in the States. And where I'm from, we're on the same same side of the fence. We never called a "box" cake a dump cake. It was always a homemade cake like you're making. I've made a very similar cake at least a hundred times when camping with Boy Scouts. Always in a good old well seasoned Dutch oven with coals from a camp fire. What to try something different, instead of water, use a can of Dr. Pepper of Coca-Cola. Try it with brown sugar too. Enjoy.

the scene at 12:28 made me laugh too heartily. "A little while..."

I will definitely try that for my browned butter!!! I always want the flavor to be more prominent, especially in my chocolate chip cookies 🍪 😋

WOW. That closeup is delicious!

First brown butter I ever ate was the first very late night meal after a flight to Europe with a college age tour. It was a first course of trout almondine in brown butter. The group was ready to revolt! Fish! Fish! Is that all they were getting? And it had bones! College French classes with 'sophisticated' teachers and well traveled students gave me a smidgen of knowledge. As a kid I also watched early TV Chef Dionne Lucas while eating my pb&j lunch. I ended up deboning the fish for the whole bus load of us. Years of Saturday night whole smoked whitefish, lox and bagels made me a Star!

I've lived in the Northeastern US my entire life and I have never once heard "dump cake" to refer to boxed cake. Maybe that's true somewhere, but in my experience a dump cake always refers to a cake where you just dump everything in the same bowl. The New York Times even has recipes for them under the same name and method.

@mntervuren3753

Жыл бұрын

Yes. Amanda Hesser's Chocolate Dump Cake featured in the May 2002 NYT.

I love frosting, and this sounds so delicious. I’ll have to try it.

Not pointing fingers or even taking a side, I just love how some people can "die on a hill" when it comes to their opinions.

Dang this sounds tasty! I wonder if there is a way to toast the milk powder on a sheet pan to elevate those flavors a little?

@LadyInBlue3

Жыл бұрын

That's a good idea; add toasted sugar too that would amp up the toasty flavor also The way Glen does it tosts it in the pan, but having toasted milk powder could add the flavor instantly.

@rjnilmandir

Жыл бұрын

It should work. Very low oven (275-300) and stirring it every 10-15 minutes, similar to toasting sugar.

@elenavaccaro339

Жыл бұрын

It does get toasted during the process.

You rotate the supplies in the bomb shelter, good to know, we laughed until we cried. Thanks for that.looks 😋 delicious.

The KZread award acting like an additional light today.

I grew up in Buffalo NY and now live in St Louis and we all would call that a dump cake.

THANK YOU for the fine tip about fresh powdered milk and better-browned butter for frosting!

Dump cake in our area in USA is fruit filling (aka pie fillings) into a cake pan then sprinkling a cake mix on top dry and then place thinly sliced butter over the top of that don’t leave areas of dry mix or melt and pour on top . Don’t scrimp on butter . Bake until top is golden brown. Our family favorite is cherry.

For me, and I’m in Ontario too, a dump cake means pineapple cherries a cake mix butter and some other stuff all put in the pan without mixing.

🤣🤣🤣 Thank you Glen! It's so nice to know I'm not the only one who screws up in the kitchen.

Made this cake the other day, and my neighbor said it was the best chocolate cake he'd ever eaten. I came to comment because I did have to alter the frosting recipe. If you melt 1/4 cup of butter and add 1/3 cup of milk powder, you don't have enough liquid to make a proper solution. Instead it looks like cookie dough. I went back and watched the video, and it looks like he uses way more than 1/4 cup of butter to make the brown butter mix, so I think there's a typo. I used a 1.5 sticks to brown the milk powder, and then added that mixture to one whole stick that had been whipped. I did some tinkering to keep the flavor profile the same, but I was happy with a very light butter cream that packed a major brown butter punch. Let me know if I'm missing something regarding the recipe.

In the States, we bake this cake in a sheet pan and call it Texas brownies. It’s frosted while hot.

@Aperson156

Жыл бұрын

I've heard Texas sheetcake, but never Texas brownies. Interesting. What part of Texas are you in?

@yourhomeisyourbusiness2221

Жыл бұрын

@@Aperson156 I’m actually a Kansas girl. I have also known it as Texas sheet cake, which is obviously more accurate 🤔!

Thank you for keeping in the fail, its nice to know it happens to all of us! Looks great! And yeah people learning that language is used in many ways and no one version is the correct one is super important.

Something I learnt from Claire Saffitz: we associate vanilla (and cinnamon, too) with sweetness. In other words, using vanilla you can add less sugar into your dessert.

I live in Michigan and know dump cake as dumping pie filling in a 13 x 9” pan, then dumping a cake mix (right out of the box) and topping with pats of butter. Bake at 350° until browned.

It is interesting how language changes by region. The dump cake I know is almost like a cobbler. It’s usually 1/2 fruity pie filling, 1/2 crushed pineapple dumped into a pan with a layer of dry cake mix on top. Then generous amounts of butter on top that melts and crisps up the cake mix during baking. One time I forgot the pineapple so it was just cherry pie filling with chocolate cake mix. It was delicious and easy.

Dump cake in the USA, is a dessert were fresh, frozen or canned fruit is placed in the bottom of a buttered 13x9" cake pan. Then dry cake mix is sprinkled over the fruit (you can add nuts also). Then a cube of melted butter, or a cube of butter sliced, is placed over the top of the cake mix. Bake at 350°F until browned and bubbly, about 40 minutes. Serve with heavy cream, whipped cream or ice cream.

Hey, this is the cake you made a few years ago that got me back into baking. I use 1 Tbsp of Kamora Coffee Liqueur instead of the instant coffee, and milked-down sour cream (or Kefir) instead of buttermilk, and it's the best cake I've ever had *at room temperature*. It tastes half as good chilled / warm.

Oh wow. I'm in love

Another excellent informative video. Thank you!

Finally a use for powdered milk I can get behind! The bomb shelter milk may actually get rotated. 😋

@jacksonpeterson7080

Жыл бұрын

Hi there 😄 you've a gorgeous picture on your profile! Just decided to stop by and say hi!! I hope my compliment is appreciated ..

Gladys S. made the best chocolate frosted chocolate cake I ever ate in my life. ❤❤❤❤❤

Totally off the mark, but one of the starch dishes we used to have as a kid was brown butter elbow macaroni - with a lot of black pepper. I still make it sometimes - with scrapple as the meat component and green beans. Brings me to a happy place :)

Looks absolutely yummmm

Expiration date on powdered milk? Okay, now I have to go dig mine out of the Hurricane Preparedness Bin and check it. It's been in there for quite a while... think about 3-4 years. I may need to take care of that before the weather does something that makes me regret it.

@twixxbar07

Жыл бұрын

Much like fire alarm batteries, it's a good idea to check your preparedness supplies yearly for wear, tear, and expiration.

@catherinewhite2943

Жыл бұрын

Chalky isn't necessarily bad. But it would limit where you could use it. Open or sealed may be more crucial than the actual date.

I use salted butter exclusively also, for all my cooking and baking needs , as well

Interesting. i also read, you can add a teaspoon or so of milk powder to gravy to enhance richness. a mildly underrated house ingredient that can be used other than being milk

@anna9072

Жыл бұрын

Which is good, because as milk it absolutely sucks.

My mother's chocolate cake recipe was called Crazy Cake. When I asked her why, she said it was because you put everything in the bowl at once, and that was a crazy way to make a cake.

Salad dressing cake is fast moist and very wonderful.

You're the best cook on KZread, you should try to make grape soda. Keep up the good work!

@liamr6672

Жыл бұрын

I loved the soda videos!

@rubengillette5069

Жыл бұрын

Grape-nehigh from M*A*S*H Radars drink of choice

@rubengillette5069

Жыл бұрын

I work in a grocery store. And the expiry dates on dry or canned stuff are usually mostly for the containers. That powdered milk is just fine (unless u had the package open, and not in a airtight container) it does have a shelf life of 30 years

"Choco cake, choco cake! Eat so much you get a tummy ache!" ~ Al Bundy

I love this channel. 🙂

A dump cake "in these parts" (NW US) is a can of pie filling or equivalent volume of fruit compote in a pan, a box cake mix sprinkled evenly on top, then melted butter sprinkled evenly over that. Then bake. No mixing. Minimum fuss/cleanup. The butter/cake mix makes crumbly topping and the fruit kinda bubbles up and around in places. Not haute cuisine but quick yums.

I would like to add that my granny made the best cinnamon rolls I have ever eaten too.

That brown butter is gorgeous!!!!

My family being from Texas and New Mexico what you made is what my grandma called a dump cake. It is often cooked on a 1/4 sheet pan

When I was at catering school, many years ago, we made trout with nut brown butter and cucumber barrels/batons which was great. It's the only time I've had brown butter so I've not had it in a sweet dish.

I'm in California and I've always used dump cake the way you use it Glen. A cake where you just mix all ingredients together in a single bowl. Not sure where in America they use box cakes.

My mother used several recipes that you dumped all the ingredients into bowl or baking pan and mixed. I am so sorry some people are so rude, different recipes have different names than people are using today. To me some recipes I call lazy cooking so that is not traditional cooking. Keep cooking ❤️❤️❤️

Good morning!

That sounds and looks delish!

Sweet!

I can say (US citizen here) that I've never heard about the "dump cake = cake mix dumped into pan" thing. TBH, I hadn't really heard the term "dump cake" at all until I started watching either your channel or another popular cooking show on YT, but it's always interesting to hear about the differences in terminology. Since I'm in the far Northwest, I wonder if it has something to do with region or household.

You’re usually so skimpy on the frosting Glenn. This must be amazing. I love the concept. Totally going to try this. Thanks for the idea! Love your channel.

That cake looks delectable!

oh just give julie a spoon and frosting bowl! 😉 this looks yum-e...even after hearing the "looks a bit like baby..." comment about the cooled brown butter 🤣 y'all are great 🥰

You're real, and I love it!!

As this is a Canadian channel ...everyone needs to remember that we used diff words up here, which doesn’t make them wrong.I love our different colloquialisms and certainly wouldn’t email about it. At our house we make dump cake using a lemon or white box mix on top of fruit and then top with melted butter...and I grew up in east Toronto where Glenn is from(I’m French Canadian/British heritage as well) I think Americans would call what I make a cobbler or a Betty...but my teens wouldn’t know what I was making if I said that....cobbler is not a word most canucks use...

It's a good thing Glen had Julie test taste the frosting before he frosted the cake.