I Bake a German Cake for my 800K celebration (and fail)

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Hi, I'm Uyen Ninh but please just call me Uyen!
I moved from Vietnam to Germany 3 years ago for studying. I make silly videos about how Germany looks like through the eyes of a Vietnamese student - on my way to be your favourite Ausländer! :D

[@pigeon8529]

who else just loves her personality

[@cya2163]

they are an adorable couple for sure!

[@maryjanegreen8687]

She is a gem 💎.

[@uyenninh]

Thank you so much 😅🙈

[@essedivi]

We just love her

[@alanawinarta9887]

❤

[@eypandabear7483]

Uyen: Who needs this much butter? Also Uyen: The cake is too dry.

[@yy_h.]

This is funny but she’s like sunshine lol very cute tho

[@skylarlar]

😂😂😂😂 i laughed so hard

[@kuddlecat]

Actually it's the sugar! She cut it by half and the sugar is the key element to trap moisture into the cake! Also doesn't help she whipped her liquid ingredients cold

[@Stoffmonster467]

It was too dry, she needed to add milk to the batter.

[@kuddlecat]

@@Stoffmonster467 the recipe didn't ask for milk, it was the sugar

[@lizisasleep]

800K and a master’s degree? You’re doing amazing sweetie!

[@ilovejesusreignsforever5512]

✨️get saved today... call on JESUS... time's running out... RAPTURE is imminent✨️ For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. John 3:16 KJV God bless all who read this❤

[@nyk-7]

​@@ilovejesusreignsforever5512Praise the Lord

[@AudreyLMcFarland]

I KNOW!!! That is amazing!... and, I love your use of her fiance's words! 😉😊

[@MagicalMissMikki]

@@AudreyLMcFarland you’re doing amazing sweetie is a meme but I do love the overlap 🤣

[@Sara_CloudzYT]

@lizwhiz86 thx ikr I’m doing so well ❤❤❤

[@jmward1984]

I like how he suddenly changed his mind right at the end. All on his own. Without prompting. 😬

[@Siegorius]

It's a survival technique every man learns at some point ;)

[@leadoucet1432]

​@@Siegorius the smart ones learn fast... 😂

[@vomm]

He was prompted you can see it in the last few seconds

[@german.boyfriend]

Don’t know it just suddenly tasted better… 🤷🏽‍♂️🙈😅

[@ClassyJohn]

happy girlfriend/wife, happy life

[@hollywebster6844]

In case you want to do future baking, reducing the sugar by 25% is usually safe. Any greater reduction risks drastically changing the final outcome.

[@bezzo9976]

The missing of half the butter was the biggest problem here.

[@leate5480]

Yes, sugar really affects moisture in baked goods because its hygroscopic, meaning its molecules attract water molecules! Use more sugar next time :)

[@spulwasser]

Yes and you have to mix / beat the butter looonger. Fluffy butter/ margarine is KEY to any good cake in my opinion

[@sparklemotion8377]

@@leate5480 That's the whole reason I bake at home. To reduce sugar.

[@sparklemotion8377]

@@spulwasser Or use oil/ yoghurt

[@altoclef6688]

The sugar is not there only for sweetening, it has more functionality. So follow the recipy and I'm sure the cake won't be dry. Thinking of my wife (also Asian but not Vietnamese) tried making a simple sponge cake. She didn't make egg and sugar fluffy first, but mixed everything at once. The cake became a rock. Change recipes only when you know what to expect.

[@catherine6427]

That's because of the eggs, not the sugar

[@jelleykat]

​@@catherine6427 Sugar is considered a wet ingredient in baking. It helps with the moisture. So cutting out half the sugar = a dry cake.

[@XLightChanX]

​@@catherine6427 well in this example it's technically because there was no 'physical loosening' by having the air of the fluffy eggs and butter, making the cake fluffy too. no air, no fluff. but yes sugar helps with moisture and also helps to support the fluff, you add more sugar to make cookies more crisps though, fluff mostly comes from air (beaten eggs, beaten butter) or chemistry (baking soda), sugar adds moisture snd supports the cake

[@baishalideb5565]

i mix everything together and it turns out fine ...never turns a rock ...so its the feeling and knowing what u doing ...and i am an asian

[@AlaskanTiger23]

HAHAHA! One important baking trick my Mom taught me is: don't make substitutions until you've made the recipe as is at least once. Better luck on your next baking adventure!

[@thekatsup]

Is that a trick or just humility? I wanted to scream, "Uyen! Have you never heard of hubris?! The baking gods will get you!" 😂

[@marycutajar1670]

I agree. First you have to know what it tastes and feels like in that original recipe version.... Then you can tweak it to your personal taste

[@kw7709]

6:01 "But I don't care anymore." The funniest, most genuine moment I've ever seen on a baking video. 😂

[@Notturna.]

I bake a lot and "It's not what I was picturing but I don't care anymore" is probably the most relatable sentiment I've ever seen in a youtube baking vid xD

[@andystellar]

​@@Notturna. can confirm, half of the baking experience is losing the ability to care and going "this is f i n e" xD

[@Widdekuu91]

Started making it, had a breakdown. Bon appetite!

[@sheilatorio6811]

I also laughed at “I almost choked!”

[@gabrieldias3479]

Here's an idea: every new 100k subscribes you try to bake this cake again. Since your channel is growing so fast, you'll have plenty of opportunities to try 😉 (this was supposed to be a compliment, btw)

[@Eliza-xd5ck]

I love this idea!

[@mirjanbouma]

She's at 826 now so she'd have to try again in a week if that 😂

[@gabrieldias3479]

@@mirjanbouma She has just graduated, so she'll have some spare time :p

[@Nilpferd90]

Plus you would have a lot of Donauwelle!!

[@hayati6374]

Doesn’t have to be the same one 😂

[@streunekatze8205]

Never change a cake recipe when you make it for the first time. Cake baking is science. Also thanks for the wonderful videos

[@br3669]

Unless you really know the effects of different ingredients and mixing techniques!

[@Gandorhar]

Baking in general not just cakes.

[@p.s.shnabel3409]

@@br3669 Lately, I've started to replace about 10% of the flour in yeast dough recipes with almond flour. So far no problems. Why? Because I love the taste of almonds. And it's just enough to give it a subtle hint, but not enough to mess with the structure (too much almond flour and the yeast won't rise, it will fight you every step of the way). If you make a sweet recipe, it will have the slightest hint of marzipan flavor.

[@bear6699]

I'm a professional caker and just so you know, I have never made a new recipe and not had it turn out like this 😂😂 Every recipe is different and sometimes you have to experiment with it several times before it becomes deeeelicious!!! Basically, you have passed the first trial, you may now proceed farther. lol good luck !

[@sparklemotion8377]

Exactly! Different room temperatures, ovens, baking tins, etc. So I never understand comments under recipes that say, 'I tried your recipe today, and it came out perfectly.' That's a bigger compliment for themselves than the content provider. Even tried recipes can fail, let alone a first trial.

[@mx2000]

It does help when you follow the recipe, and not remove half of key ingredients

[@Stopthisrightnow560]

I have this weird ability to bake something flawlessly the first time I ever do it. Every subsequent time something goes horrifically wrong. 😅😅😅

[@andystellar]

​@@sparklemotion8377I mean, sometimes you do actually get everything right on the first try, especially if the recipe isn't very complicated :)

[@finding13emo]

Congrats on 800K! Unfortunately when it comes to baking you can't just half the amount of certain ingredients without altering the recipe. One of sugar's roles in baked goods is locking in moisture so halving the amount is why the cake ended up so dry.

[@natviolen4021]

Never change a cake recipe unless you are perfectly sure about what you are doing. 😀 Altering the quantity for just some of the ingredients usually doesn't pay off. Congrats on both graduation and 800k. Well done 👍

[@tinyelephant77]

Indeed. It's a science!

[@PinHeadSupliciumwtf]

Cutting sugar usually isn't an issue. Halving it is a bit courageous though.

[@LLLLLLLLLucas]

Agreed, we might need to tag Ann Rheardon 😂

[@Quotenwagnerianer]

Indeed. "Winging it" and baking don't go well together.

[@vivianeharalamb]

I think it's more the first butter that needed to be more beaten. It should have looked more fluffy.

[@masterjedi8072]

A common mistake people make when baking is wanting to change just one ingredient's amount. The ingredients in baked goods are there for structure in addition to flavor. So reducing sugar for example won't only change the sweetness of the dish, but its mouth feel as well. So inexperienced bakers should avoid deviating from recipes for taste.

[@dontknowdocare]

Changing the recipe with baking is always risky when you don't know exactly what you're doing! That's why I love baking! Follow the recipe to a T and you're fine. But I hate cooking...especially when it says 'salt to taste'...everyone always ask if I forgot the salt 😅. Why can't they just give an aproximation? Cooking is annoying, baking is easy-breezy for me.

[@WantedVisual]

"To taste" should be reserved for really strong things, like clove or mace. "Salt to taste" is either a sign of a really bad recipe, or a printed recipe that's more than 50 years old. In the old recipes, it usually means "at least a teaspoon".

[@cseesc4454]

I always thought they would say "to taste" because different people like different levels of saltiness etc

[@Amaranthyne]

I hate that too, so here’s the secret: In recipes with a standard amount of pepper (so not cracked pepper chicken etc.) use double the amount of salt as what they listed for pepper. 1 tablespoon of pepper? Use 2 tablespoons of salt. If a recipe calls for salt _and_ unsalted butter…ignore them. Buy the nice salty butter and don’t add it on your own because the butter has the right amount. If they use Worcestershire sauce, Oyster sauce, or Soy sauce _and_ ask for salt…ignore them again! -Best wishes, Your fellow salt blind kitchen denizen

[@krimbii]

haha that's funny, i'm the complete opposite. i hate baking because if i don't follow the recipe exactly, it doesn't turn out. regular cooking is easier and more fun for me because you can play it by ear as you go.

[@gornser]

How salty something tastes is in huge part influence by how salty people are used to eat.

[@paradoxerror3969]

Baking is chemistry, not an art like cooking. There's no feels in it, the ingredients all react chemically with one another to create the result your looking for. Highly recommend trying it the way it was written before deciding that certain things can be changed. The more you do it, the better you'll get! I think we can all agree that we love seeing you cook. The journey is everything.

[@Frohds14]

So haben wir alle backtechnisch angefangen, - also mit Selbstzweifeln. Mit meinem ersten Hefekuchen hätte ich Tischtennis spielen können, 3 Uniabschlüsse, aber das krieg ich nicht hin. Kleine Empfehlung für die Donauwelle: Schattenmorellen statt Süßkirschen und mach 2-4 EL vom Saft in den weißen Teig, dann ist er saftiger, der braune Teig ist durch das Öl im Kakao saftiger. Das Rezept scheint auch etwas zu viel, er ist sehr hoch. Ehe du das Puddingpulver in die kochende Milch einrührst, nimm den Topf vom Herd, und fleißig rühren, dann hängt er nicht an. (Ganz faule - ich - nehmen die 500g Puddingbecher von Dr. Oetker für die Buttercreme.) Aber ich kann mir beim besten Willen nicht vorstellen, dass der Kuchen nicht geschmeckt hat. Der ist mit so viel Liebe gebacken, der muss doch total lecker gewesen sein.

[@codename495]

Sugar is a wet ingredient, even though it’s not. By dropping the sugar by half you removed a fair bit of moisture from the batter. You can add in a bit more milk or water or even cherry juice to make the batter thinner.

[@cathywithac]

Congratulations of 800K! Great first attempt. Baking tip: The first time you make a recipe, follow the recipe EXACTLY. It's about chemistry and the balance of ingredients matter. Also, always bring the eggs and butter to room temperature before baking anything. The batter was thick because the eggs were cold and there was not enough butter.

[@alys4570]

No, she took out 50% of the sugar which is a wet ingredient. It will be dry with the sugar reduced

[@cooperedith958]

Taking out both was problematic.

[@Commentator488]

It can be seen that the video was recorded by a German, he didn’t record the faces of anyone in the supermarket because he respects the privacy of other people. Congratulations on 800!

[@uyenninh]

He really put a lot of attention and effort into that 😆

[@Commentator488]

@@uyenninh I can see that 😄 So proud of you! ❤️

[@detliskenvondematkos]

First: congrats to 800k!!! 🎊 🎉 Sugar is not just for the sweetness it’s also for the consistency. 😉 It is also better to cover the cake a bit, that it can’t dry out while cooling down. But pay attention to condensed water … 🫣

[@ydopeoplelovetotalk]

I want to eat it now! Don’t worry about being dry: just have it with coffee or tea and you’re fine LOL 😂 Congrats on the 800k!

[@arleccio]

I love Donauwelle. I can bake. I'm not ever going to bake Donauwelle myself. Props for trying and sort of succeeding!

[@catherine6427]

SAME

[@Thesparten45]

I'm going to make a guess, sugar is a component in the moisture content of a cake, so I think you halving it was a bit too much, which resulted in the cake being dry and you attempting to fix it by putting more sugar in it anyway😅. I've loved seeing your rapid rise and it's extremely fun to have a youtuber creating for immigrating to Germany🤣as im in a very similar situation to you #GermanHusband

[@wherebirdsfly]

"My tongue just died and went to heaven" 😂 Congrats on 800K! Love it how genuine you are, keep growing and good luck💖

[@mirjanbouma]

The ending! 😂 Now itz a proper Uyen video. And congratulations 🎉 on 800K!

[@SuperYxskaft]

"I really hope its gonna taste...ok" made me laugh, such high hopes !

[@WantedVisual]

Uyen, if you're not too traumatized, try this with the full amount of sugar. It's not just a wet ingredient, it's an ingredient that holds onto moisture. You need it in your cake. That being said, most Donauwelle recipes I've come across are very dry to begin with, so... Maybe it's all hopeless, and you should try Fantakuchen next.🍴

[@CaroAbebe]

Donauwelle: For a first attempt at baking that’s a rather challenging one 😂

[@boyantrifonov]

I would like to see more of your long form content! Thanks for showing a realistic turn of events when someone bakes a cake that they haven't baked before! So many places where you can mess up. I am 99.9% sure that this dessert will be eaten. It is like a cake on top of a buttery biscuit base which still sounds yummy!

[@kelleybyrd6303]

I just love you to pieces! You are so honest and genuine, frank and vulnerable, perfect in every way.

[@Yeet63877]

Congrats on 800k and your graduations!!! Life is going great for you :)

[@kgrim024]

You’re amazing. I love how honest and authentic you are. So many KZbinrs will put on full makeup and dress up and do all this stuff to bake. Let’s be real, we all bake in our Pajama and robes. congrats on making the cake. You did so much work and I’m proud of you … even if you needed the stand in cake hahahha

[@tetsusiega2]

Congratulations on passing your schooling with extremely high marks! I love y’all’s channel. It’s been fun watching you grow together. As someone that’s disabled and home bound, channels like yours help me live life vicariously through you.

[@yingyingren9160]

This is coming a fellow Vietnamese (and fellow Uyen :))) ) who also struggled in my beginner phase of baking. A lot of times the wet ingredients can split after mixing, and it happens with a butter or oil-based batter, but don't worry too much about it. As soon as you add your dry ingredients, they will all come together! Also, avoid mixing your batter too much/vigorously after adding the flour, because overmixing can actually lead to a tougher and drier batter! A tip for cold eggs (in case you forgot to leave them out to room temp) is to beat them in a separate bowl before slowly adding to your butter or fat. This way, the beating motion increases the temp of the eggs a bit, and when you add them slowly to your mixture while mixing with the mixer, it can help prevent the batter from splitting! All in all, you did great and good luck in the future!

[@yingyingren9160]

Oh! and if you poke the cake multiple times with a fork before soaking it with the milk, that will help the bottom part get moist too! ^^ like a tres leches cake

[@Onda_Wilde]

@@yingyingren9160 And: the baking pan is larger in the original - actually like a baking tray. As a result, the cake does not have to bake as long and does not become as dry. And of course: only stir in the flour for as long as necessary. Like with the marble cake: add some milk (or rum) to the cocoa batter - this also prevents the cake from becoming too dry.

[@sharroon7574]

You can't get the the texture right though if this happens because it isn't fluffy which is the whole point of the first 2 steps. These things are what makes a really good bake.

[@p.s.shnabel3409]

If your eggs are too cold, put them into warm (not hot) water for about 10 minutes (the whole egg, in the shell). What you say about over mixing is absolutely correct. Bad for (most) cakes, good for bread ;) As for fluffy butter/eggs/sugar ... hm ... that isn't really optional. It does make a difference whether or not you get it to the right consistency. Unless you then use a beater to mix in the flour (don't, fold in with a spatula, by hand). If you're having problems with eggs/butter splitting, it is very likely the wrong temperature. If you want to be on the safe side, take out both butter and eggs in the evening and let them get to room temp over night. (There's also a slight chance that you're having issues because your butter is too soft; it shouldn't be runny ... so baking on a hot day can be a challenge).

[@paolagrando5079]

This was your first time to bake it so mistakes are ok. You learn from them. Congratulations on all your achievements! Love from Italy 💜

[@mx2000]

The mistake is to change the recipe

[@be6715]

Time it invest in some measuring utensils or a scale. Your spoons aren't probably giving you an accurate measure. Don't grate the salt in, it should be measured first then added. But, great try. Congratulations on 800+k subscribers!

[@helenrosenboom2503]

I’m so glad I stubbles upon your shorts and it lead to me subscribing. You and German bf are such a joy! Congratulations on 800k AND on graduating!

[@killerkupzofjoy]

You're so dang cute! I appreciate you being so humble and real, keep it up!

[@YuetLingNg]

The eggs and butter curdled but that didn't affect your batter once the flour went it. My mum always said to test the batter by trying to write a figure 8 with it. If you can't, add milk. The figure 8 should not sink into the batter straight away because then its too wet and you have to add a bit more flour. You did a fantastic job and it was worth the effort! ❤🎉

[@asifyoucare]

Love you Uyen but my goodness that was a baking trainwreck!🤣🙄🤗

[@KoishiChan92]

I wanted to scream when she said she was only going to use half the sugar

[@franzboki]

It's such a pleasure to watch your content. Congratulations on 800k! 💗

[@Anne-qk3ch]

Oh no 😅 baking is science, you have to follow the recipe pretty exactly.

[@patriciahowellcassity767]

Cooking/baking is chemistry. The first time always follow the recipe. After that can try changing it. Cold north country's have cows and goats and lots of butter for the body uses fat for warmth. When making a new recipe good to see a few different people and recipes to make sure it's the best way. Your efforts are wonderful. Love his T-shirt

[@Rachel62193-]

Uyen thank you for showing us this most people hide mistakes and I appreciate you showing that not everyone is perfect :) ...... it's like your video about the ice in beer with the message on what to say 😂😂😂😂😂

[@clairecutting6983]

Loved the video and super fun! I don’t think I know this cake but it looks yummy! Think of baking as a science though, follow the recipe exactly as it says and it should work. If you decide to halve the butter or the sugar you have to halve everything else in the recipe or it often won’t work.

[@clairecutting6983]

And congratulations on 800k! I know why! I love your videos.

[@dangerous_woman]

I need more german recipes from you, this was funny! The forcing to read the note and praise the food at the end 😭😭😭

[@serenityssolace]

My mom is German but my dad Greek and thus we live in Greece. Everytime we manage to visit Germany, I am always excited to go get me some Donauwellen. It's one of my favourite sweets too. Lovely channel. Subbed!

[@LilyGraceySa]

German Fiancé wave if you are in danger.😭😂😂😂

[@terribleflower555]

you chose a pretty difficult cake, so i am still impressed by the result, i would have rage-quit much earlier and just make marmorkuchen xD

[@aryamaanbh]

When you're first starting out, baking tends to fail most of the time. the only remedy is experience and following what is tried and tested. But for what you tried to do I would say it was a success due to sheer complexity of the dish. Good job!!

[@annalottchen9]

i hope you are not discouraged from your first baking attempt Uyen :) baking is super fun and you'll get the hang of it if you do it a few times. a little tip for next time: to make the dough fluffy the eggs need to be beaten for at least 5 minutes - this would have also smoothed out the butter again. when you poured the batter you could see a lot of the yellow egg yolk run out at the bottom and that is a no no for fluffy cakes :D also, if your mum-in-law likes to bake, maybe ask her if she could show you something or you could watch and assist her baking something, thats ho I learned: helping my mum and grandma :)

[@lauren9667]

Congratulations! You deserve every good thing that comes to you from all your hard work! Here’s a tip from an old woman… baking is chemistry, messing with the formula can be dangerous. ❤

[@silkekonig-bar7291]

I have been in constant schock from the moment you start to change the recipe. from the entertainment point it was hillarious

[@someone-er8sg]

Wouldn't say you failed that cake, it's just gonna turn out a little better next time. Still pretty good job done and congrats on 800K!!!🎉

[@roxtarrachael]

Great perspective...I always tell my kids that when they "fail" they are one strep closer to getting it right :)

[@eggypankakes]

Congratulations Uyen! 800K is just the beggining 👏👏👏 PS, there's no such thing as a failure, just happy accidents

[@thecatofnineswords]

Happy, delicious accidents

[@micivalantincic8227]

You could also use the cherry liquid to soak the cake. Congratz on 800k!

[@catherine6427]

Good tip!!

[@ross6753]

That is a good idea

[@KayElayempea]

This is exactly what I was thinking while I was watching. There are many substitutes for butter, but you can't just cut it without putting something else in. I have never made this particular cake, but I also reduce sugar and butter in my cakes and they only come out right on my first try after I change the recipe 50% of the time. My favorite chocolate cake uses applesauce and oil instead of butter, and also has milk. Yogurt and mayo are other substitutes that can be used in baking.

[@ross6753]

@@KayElayempea Yoghurt I can get, but Mayonaise???? In a CHOCOLATE CAKE???? 🤮🤢🤮

[@Princess_Zo]

​@@ross6753 you do know that mayo is made of egg yolks and oil aka things that you can put in a cake?

[@Venus-gn5oi]

I love your unconventional creative approach to baking. That's the only way to get to your desired result. You might fail few times but you'll get there!! :))

[@laurine6433]

'it is not working and I don't care anymore' is such a mood Honestly tho nice first attempt. The dryness while baking is more often than not a problem for me and this milk-water-sugar mix is a great idea I will try next time 💜

[@TamHuynh-xj6jn]

I love how you fail to make a cake but receive a lot of encouragement from the comments. I love to see videos of you baking and learning from mistakes.

[@helenrosenboom2503]

The ending 😂😂😂😂😂 I love y’all!

[@storm88.]

Oh Uyen…we love you, your authenticity, your robe and your lovely man. ❤️

[@amsgoth]

her shorts are ok, but her vlogs are just awesome, I wish she did more

[@huyentrangpham7752]

ladies and gentlemen, here's the reason why us Vietnamese people don't usually bake. Sweetie, when a cake seems not too sweet doesn't mean it doesn't have lots of sugar in it and when a cake seems light doesn't mean it doesn't have a shit ton of butter in it. Whenever I bake a cake, I face the same issue. The amount of ingredient freaks me out and after baking it I could not eat it since when I see a piece of cake, I just see the amount of sugar and butter need for it instead of enjoying it as per usual. And when I try reducing it, I fuck up.

[@hollowillow]

Sometimes people can be good on their first attempt at making things... But the rest of us humans need to practice practice practice until we build skill! I love all of your videos, you and German Fiance are so funny and cute. Congratulations on your graduation btw!!!!

[@heidirobinson6432]

She is so naturally sweet!

[@chanyeorieeann4564]

Thanks for joy you give us with your videos Don't think too much about quality, seeing you talking or giggling is all the quality ❤love you

[@alylolly]

Lol. I just love how chaotic good this whole vlog is. Cheer, Uyen! And congrats on your thesis presentation and graduation. Rooting for you always!

[@Roni69420]

Baking is a chemistry! You can’t remove ingredients you have to substitute 🙂

[@chrissieyeung1485]

It's just so impressive gaining 200k with just two months!!

[@beckyhobson3283]

At my age of 66, I so much want just a small fraction of your energy :) Good try on the cake. It was fun watching you put it together! So only 6 months ago you were at 800k and now you are at 1.55M... that's amazing. I originally found you by your 'shorts' showing up in the scroll but finally somehow got a link to your long vids and so much enjoying them!!

[@sarahhudson7108]

“I don’t like sweets so I’m going to cut the sugar in half” *every single food chemist screams at once*

[@amaliasiaud570]

Congrats for hitting the 800k ! It's so well deserved.🖤❤️💛

[@megsy5645]

I love you!!! ❤️ You are such a breath of fresh air in this vlogger sphere.

[@mksarr4191]

Congratulations for 800K 🎉 I'm happy to see your channel grow 😊 I really love both your KZbin shorts and your videos

[@maxbarko8717]

A very tasty and simple cake is Butterkuchen. But don’t ever reduce butter or sugar!

[@bucsr.6106]

I hate baking. I suck at it. It is chemistry. 😂I will forever buy my baked goods. Congratulatiobs on 800k! ❤🎉

[@viitorsblog]

I love your Sense humor!!! Im mexican AND Im going to travel to Germany, AND meet my long relationship boyfriend for first Time. Your videos have always make me feel better ❤️

[@kerstinbernleithner3565]

Awww 🥺💜🥰❤️✨

[@Lonelyone1111]

Congrats Uyen ypu deserve so much many blessings love from America

[@NinjaGrrrl7734]

You're so adorable! I could teach you to bake, but I honestly never considered it a skill. Now I feel kind of important. I know cake!

[@pegasos1986]

One tip for future cake baking: The baking time in most recipes is too long. You can check if the cake is done by poking it with a wooden skewer or something like that (a Schaschlikspiess works well). When it comes back with batter sticking to it, the bake still needs time. The cake is done when the skewer comes back just about not sticky anymore. Give the cake 75 % of the baking time and check every 5 to 10 min, depending on how raw the cake still is.

[@MzClementine]

I have something much easier to warm up your butter. Take a glass. That's taller than the butter. Fill it up with hot water. Let it get really hot. Dump the water out. Stand up your butter. Put the glass over it. Leave it for a half hour. You come back your whole butter will be soft. That away if you have baking to do. You don't melt your butter because you should never melt your butter. Unless it asks for it. If you have a larger amount. A large bowl. Fill it with hot water allow it to warm up. Sit your butter on a plate flip the bowl over top of it. Leave it for a half hour your butter will be soft. Do not warm the plate. You just want the ambient temperature that the butter is trapped in in warm climate. Works every time

[@avalerie4467]

Almost 2 million !!!! We want cake, please❤ That one looked very good to me.

[@angelajaspers6112]

You did a very good job! 👍🍰 But may I give you a little advice? When you have mixed up butter, sugar and the eggs, add the flour in little amounts to it and stir it always until you have a homogeneous mass. This also will make the batter more fluffy.... Congratulations for your graduation (you did so very very well!) and your 825000 followers, I really love your videos and wish you and your fiancé all the best! 💝

[@eunbincho1124]

I can't believe they still put humor into this video 😂💕

[@psychoedge]

for the future: - removing more than a quarter of the sugar from a recipe usually messes too much with consistency and taste - you probably baked the cake for a bit too long, use a wooden stick to poke the cake periodically to probe how far done the cake is (as soon as no dough sticks to the wood it should be ready) - you can use the cherry water to moisten the cake as well (it will be a bit more sweet but also a lot fruitier than with milk) - if you push the plastic foil fully down on to the pudding it won't create a skin ever and - in German tradition - if the cake's too dry, just dip it into coffee/tea ^^

[@lulumoon6942]

Because Uyen taught me that when it's YOUR day, you bake for EVERYONE ELSE! 😮🎉🍰

[@tracys169]

Oh you're going to get to 1 million subs within the year, I have zero doubt on that. I hope that you and your German fiancé (husband soon) will thrive and be happy always. You're one of the more wholesome content creators I've seen in awhile. LOVE IT.

[@franbel5924]

That last part caught me off guard 😂😂😂😂😂😂😂 congrats on 800K

[@DizzyAintRight]

Another trick for the jars is turn them over and smack the bottom with the palm of your hand a couple times

[@StinaX732]

Your videos make my day. The end had me laughing so hard. Congratulations! No one deserves it more than you! 🎉

[@ShonaDoc2]

Let’s get this beautiful funny girl to 1 million followers! I can think of no one else who deserves it more! ❤💪🏻🙏🏻

[@saratemp790]

Ha the last part was funny. Yes, a tip, when baking, always 'underbake' a little. You can always put it back in if you need to.

[@Natashaz48]

Uyenn! You tried so hard. I love your channel, it's the best! Adorable and entertaining!

[@ZagrajmySobie]

You can't cut half of the ingredient if you don't like it. They serve a purpose besides the taste. Sugar helps it cook faster so it solidifies when it's still fluffy.

[@Mokieness]

I adore your videos both short and long .... I love them completely. I have a German boyfriend and I live in England. I get to live through your videos a little bit .... Thank you for sharing your world with us all xxx

[@toraxmalu]

@Uyen: try a apple pie or something like that - a lot earsier and I never failed to create one of these.

[@Iflie]

My method is just make a pound cake batter and then add a ton of applechucks coated in cinnamon. That's also easy to make less sweet as you can just add more sour apples and as long as all cake ingredients weigh the same you can't really mess it up at all.

[@Erisscarlet]

You and you're bf are just the best XD. Always good to have a partner you can be comical with.

[@kaigomai6471]

„who needs that much butter?“ Donauwelle is basically 40% Butter/ Fat. But thats why it tastes so good. Just eat it like twice a year

[@evajehl5020]

Uyen ! Ich finde es toll , wie du einfach ohne Bedenken los bäckst und es wundervoll wird. Lieben wir. 🧡