I have worked as a consultant dietitian in the food industry, then as a community and public health dietitian for a number of years. After which I resigned to take on a role as a youth pastor. We’ve had countless dinners and meetings at our house over the years, so there has been plenty of opportunities to bake and cook for guests. Again and again I have been asked, “Can you teach me how to cook that”. After writing out the recipes numerous times and even having friends come to my house to learn how to cook, I decided to one day start a cooking blog.
In March 2011 my third son was born (three wonderful boys), he was quite unwell and I was up feeding him 3 hourly throughout the night until he was 7 months old. To stay awake during those times I started howtocookthat.net Yes, that’s correct most of the first years posts were typed one handed at all hours of the night while feeding a baby.
I often get asked how can you make all of those cakes and desserts and not be overweight? Well, there is no magic pill – all of our meals are low fat and healthy, I eat plenty of fruit and excercise regularly. I try to only make amazing desserts when we have people coming over to share it with. I did have intentions of adding the recipes that I use for dinner to the blog, but I keep getting sidetracked with desserts – they photograph so much more beautifully.
I have been cooking sweet things and collecting recipes ever since I was a little girl. What a blessing to have a mum that taught me to cook despite the mess that kids make in the kitchen.
Above is a pic of the first recipe I ever wrote out – my friends mum had made the most amazing chocolate cheesecake, so I asked for the recipe. I have a recipe file that is thick with gems collected over the years. If there is no source listed it is because I don’t actually know where they came from or I have adapted or developed the recipes myself.
Ann
Please direct all media, advertsing, business and booking enquiries to: howtocookthat [at] iinet.net.au
FAQ: Where is Ann Reardon from? I live in Sydney Australia but my wonderful subscribers are from USA, UK, Canada, Australia and all over the world.
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Came upon yr site and am thrilled. Do you have classes= which state?Am planning to be in Houston for 5 months.
Just discovered your website and it is absolutely mindblowing!!! I am beginning to think that you are a GURU to many aspirants of entremet that we see around!! Amazing and God bless!! Will certainly try a few that I am confident of from your wonderful website.
Hey Ann,
I’m in my first year of high school and I stumbled across your website. I think your cakes look awesome! 🙂
P.S. I’m a HUGE Adventure Time fan & I was wondering how I could make one like any of your amazing cakes. Any help counts!
-Kitty Kat
Hi Ann
Just discovered your website. Love it!!!
alison
Hi Ann
Hi Ann,
I was mesmerised by your video on the flower and spider jellies. I have been searching via google for the cupcake covers you advocated to use . I have been unable to find the exact match. Please can you tell me where i can get them from? Or if there is anyone else out there that can help please let me know.
Your work is awe inspiring!
Many thanks
Ronell
Hi Ann,
I’m really loving your videos! I’m a first time mum & my daughter is coming up to her 1st birthday & just loves Hootabelle from the kids show giggle & hoot.
I’d love to make her a hootabelle cake but was wondering if you had some suggestions or even a tutorial?
Thanks a bunch xx
Hello Ann, I come to you because I am looking for a tutorial to make a 3D cake on the theme of SURF able you help me find a mold for example wavelike
I await your return
thank you Emmanuelle
Hi Ann!
I would like to make your sponge cake but I don’t have gelatin or cream of tartar. Can I leave those ingridiens out or do I have to use them? 🙂
Hii Ann….. This is Sonal from India. I liked your chocolate videos nd recipies nd m going to make this on my daughter’s upcoming 1 first bday. Seeing your videos m really excited to make truffles nd m going to present this truffles to my relatives. Plz do suggest some other types of chocolates to me… Thanx a lot for giving good amount of chocolate knowledge.
Hii Ann….. I liked your chocolate videos nd recipies nd m going to make this on my daughter’s upcoming 1 first bday. Seeing your videos m really excited to make truffles nd m going to present this truffles to my relatives. Plz do suggest some other types of chocolates to me… Thanx a lot for giving good amount of chocolate knowledge.
Hello, we are very interested in doing something with Ann in our lifestyle show The Living Room on Channel 10. Could you please send me through Ann’s PR agency details to try and arrange this?
Thanks,
Rachel
Hi I was wondering if you can make cakes for birthday parties?
Hello Ann,
We produce Channel 10’s show The Living Room and are very interested in talking to you. Are you able to contact us with a suitable phone number or email address to contact you direct?
We would love to do something with you on the show – your ideas and work look amazing!
Kind regards,
Rachel
Researcher on The Living Room
Me again. I wanted to include an example of one of my lace molds, just to give you an idea of the quality of definition that can be obtained from using this formula, but it only let me upload 1 picture before.
Hi again Ann,
On the ‘Food Safe Mold Recipe’, I think that chocolate just might work, because it does not have to be ‘HOT’ to use it in the mold. I have had some useful feedback from several people so far, over the past 5-6 months, and was able therefore to make appropriate changes to the recipe. Now I am hoping that you will find something to add, change, or otherwise improve, on my recipe. Here are a few samples of things one can do.
Hi Ann,
Like everyone else, I routinely enjoy your bouts with cooking. I recently saw one where you used a mold & left a link to Compoi-MOLD.com. I have been using a recipe to make a similar type mold, and would like to share it with you. It is already available on several different cake sites that I belong to, and one gal is sharing it with her Canadian cooking club, which is great, and I hope more people get to use it. Hope you don’t mind, and will find it as useful as I have. Solves the problem of not being able to afford molds. Here it is:
Food safe ‘Mold’ Recipe
NOTE: I say ‘food safe’ (non-toxic), because it is made from food(edible products),dahhh…
Prepare mold by securely attaching target item to bottom of container, using sticky stuff, like syrup, honey, etc… Make enough mix to completely cover chosen item, keeping the container as close in size to the item as possible, can cut away any excess when done, for reuse, & less waste. Most clear plastic cookware, disposable margarine tubs, silicone containers, etc…, work here. Spray item, & inside of container, well before adding mold mixture. This recipe is great for when you need something in a hurry, a one of a kind item, or anything not available in a bought mold. You can have the final, finished, fondant or gumpaste piece in your hand in about 30-45 minutes. I have found that you get very good definition in the finished mold. NOT for use with chocolate or isomalt, because the heat melts them.
2 oz clear gelatine (Knox)
1/4 cup cool water
1/3 cup glycerin
1 1/4 tsp glucose/corn syrup – optional, try it both ways
1/6 tsp coconut oil, no substitutions, as your solvent
Using a microwave safe bowl, warm the glycerin in the microwave for 20-30 seconds, & set aside. (You do NOT add it to the gelatin unheated).
Mix the water & the gelatin. Start mixing immediately & keep mixing until all the water & the gelatin is thoroughly mixed together, & all the dry powder is gone. When ready, the mix(mess) should be consistent in (lumpy-bumpy) quality. lol
Heat in microwave, for 20 sec. intervals & stir, until the gelatin is melted and free from lumps.
Add the warmed glycerin, and glucose if using, and stir until blended.
Add the coconut oil, and stir until thoroughly blended. It is now ready to use, & should be used immediately. Will start to set quickly! I use a small wooden skewer to first stir, then scrape mixture out of bowl.
Cooling the new mold can be accelerated by placing in the refrigerator for 20 minutes. To remove, place finger near edge, pull toward center to detach from side, & lift out. Store the molds in a baggy, or other container, in the fridge, to extend the life of, and retain the flexibility of, the molds. Simply remelt in the microwave, in 20 sec. intervals as above, to reuse for pouring new molds. Cleanup is easy. Leave skewer in bowl, let cool, then pull stick up & out, twisting as needed, & all of the leftover mix will come out attached to the stick. Bag it, or return it to bowl till next time, that’s what I do.
The life expectancy of a mold is yet unknown, it is too early to tell. It is 6 months and counting at this time. With no visible signs of any deterioration, or molding(as in green & black stuff-lol),… as might be expected, since this recipe is totally made from edible products.
Just a reminder: Water will dissolve these, so don’t plan on rinsing them off, and heat will melt them. Don’t expect anything that looks as detailed as SugarVeil, they are not firm enough. I have not tried SugarVeil in them, don’t have any. I’ve also noticed that they get a little firmer each time they are melted in the microwave, because it dries them out a little more each time, but they are still very flexible & usable, just not as soft. This is good for some applications, like leaves. I have added more glycerin & it seemed to help. Will try adding more water next time instead, to see which works the best. If you find a solution, please let me know.
Updates & any further changes will be posted as needed. Questions &/or comments welcome. This is an ongoing process, & learning experience, that just happens to also be fun!
thanks bonnie, looks interesting I will have to try it out
My goodness Ann!! You are simply amazing. I first heard of you through the that’s life magazine telling us all about your incredible life and your sun/skin/thing. After 5 videos of amazing delicious goodness I was subscribed to your channel. I just want to take the time to say thankyou do much I look forward to watching your videos all week!! Keep up the good work!! ❤❤❤
Thank Jorja I am so glad you are enjoying it 😀
Hi Ann
My name is Vani frm Denmark, saw all yr recipes it was excellent
Well I have a questions for you
I have 12 inch x 2 inch deep round cake pan serves 40 people
Could you pls give a recipe of soft vanila cake
Appreciate for your kind help
Vani Sureskumar
Hi Vani, have you tried this one… https://wellness-wave1.news/public_html/sponge-cake-recipe/%3C/a%3E%3C/p%3E
Hi Ms. Reardon,
I’m a huge fan of your cooking and baking videos, and I was wondering, in honor of the pop group ABBA’s 40th anniversary this year, would you be interested in making an ABBA-themed cake?
I hear ABBA is or was at one time very popular in Australia. 🙂
Best wishes,
Allison
Hello,
I just wanted to thank you for making all these videos. You are an incredibly talented woman with a great down-to-earth style. You really inspire me.
Thank you,
Ardath
thanks so much Ardath 😀