Ann Reardon

Hello, my name is Ann I am a qualified food scientist and dietitian who likes to cook ridiculously unhealthy desserts!

ann reardon how to cook that

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.

how to cook that ann reardon

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.

howtocookthat how to cook that ann reardon best food blog

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 reardon howtocook that

Hope you enjoy the blog.

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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569 Comments View Comments

  1. I love your folder, what a fab idea to keep everything tidy and know where to look for a specific recipe. I love your blog and youtube channel 🙂 Brillant work!

  2. Hi Ann,
    I love your site and videos. They are fantastic for a beginner home baker like myself. I tried the buttercream cupcake decorating and was amazed at my first attempt!! My co-workers were even more surprised!
    I am now starting to practice for my daughter 5th birthday cake and have been studying your videos intently! 🙂
    Thank you for sharing your awesome skills, giving the clearest of instructions and making it all look very simple! I salute you!
    Cheers,
    Denise

    • Thanks Denise and happy birthday to your daughter

  3. Thanks Ann,
    How nice of you to post not only the yummy recipes, but the cake decorating tutorials as well. Thank you from the bottom of my heart for your kindness.
    Steve

    • Thanks for the lovely feedback Steve

  4. I love your blog! Thank you very much for writing it!!:-)

    • Hi Ann,
      I would love to make the Faults in okr stars ice cream cake, but I don’t belive myself, that I could actualy cook that. I’m only 12 years old and I’m from Czech Republic sometimes I don’t know what are you saying, but I love to cook. I did mufins, but it (of course) didn’t look that good as your. I love your spangebob cake or your chocolate roses. You are my inpiration. I want to cook like you. Hope that how to cook that will ve that awesome like now.
      P.S.: I’ve got 1 thing I want to asi you. Could you do the big bang theory cake? I love it!

      Thank you,
      Maggie <3

  5. Hi Ann,
    I just wanted to say a big “THANK YOU”! I came across your website, like others, quite by accident when planning my daughter’s 6th birthday cake. Thanks to your expert tuition, I was able to create a fantastic (if I say so myself!) cake which she was thrilled with and my friends were amazed by – I have spent this weekend singing your praises to all and sundry! Watching your video on how to make a princess cake was certainly the most productive 10 minutes I’ve spent recently! Thank you so much for sharing your talent – it is much appreciated. Have a great start to your week! Thanks again – I’ll know where to head for my inspiration come my son’s birthday in the spring!! Karen PS I’ve attached a photo, so you can see how I did – only the 4th time I’ve decorated with fondant icing, so I was really excited by the results, much of which was down to you 🙂

    • Wow, amazing Karen, thanks for taking the time to upload a photo, I am so glad that your daughter was thrilled with her birthday cake, well done.

  6. Hi Ann

    Just been reading about you, just seen your are a Christian, me too, that is even greater than all those amazing tips, but PTL for the tips. Ive given my very recent website, I make novelty cakes when asked but dont yet have a business as such.

    blessings June

  7. Wow, Ann you are truly amazing!! I love how you make everything look so easy and it always looks so professional. You are a true inspiration. Thank you for making the time to do this blog 🙂

  8. Hi Ann,

    This site is fantastic!! I am no cook- but as I just recently got married the ‘nesting’ has begun!!

    Love being able to watch the dessert cooked b4 my eyes

    You are remarkable!!

    Larissa

    • Thanks Larissa, You are a baker in the making.

  9. Wow Ann Reardon you are a dessert-smith (like a wordsmith but with chocolate and all things delicious). As expressed I am a self-confessed horrid cook, but I’m thinking the chocolate desserts that use few (if any) heating elements might be a safe place to start. Very proud of you and your site. I’m inspired and will let you know how I get on. Congrats of all of your creations! Sal

    • thanks Sal, hope you feel better soon : )

  10. What a blessing you are for a beginner like me. I came across to your website while looking for a video on how to make a piping bag , after watching it I open one of your recipe the French macaroons which I tried doing but ending up like a pancake. After watching your video I have learned alot. I love cooking and baking. Most of your recipes are easy to follow and really very aspiring specially those cake decoration made out of chocolate and buttercream frosting I love it all. I will try one of them and will let you now what the result is. Keep posting your a great help for aspiring bakers like me.

    God bless you and your family,
    Mrs. B. xxxx

  11. I was looking for a recipe of macroon and found yours. In your video, you explained how to avoid all the problems and those are exactly I have had when making them. I love it! I have tried 4 times making marcroon and I have not succeed it. I am going to try again this Sunday!

    I also love baking. I love your blog and you too!

  12. Hi An,

    after watching numerous videos from you I read your “ABOUT” page. It’s kind of funny because I am also a food nutrionist who like those “unhealthy” desserts for special events. It’s all about a healthy balance.

    I hope that you will expand your receipes to “normal” recipes for dinner or launch. What I really like about your videos is that you go into detail and show what the watcher has to do to get a good result.

    I also like your creativity. Would love to see some dinner videos from you as well. Because of your creativity I guess you would plate the food really nicely.

    In hope for “more” content…
    Chris

    • Hi Chris, Glad you like the site, I intend on doing healthy meals or nutrition info once my youngest is at school, so a bit of a wait I am afraid – but all about a healthy balance of time with kids.

  13. hey ann i love ur website i was wondering in what part of ur website has those print out garnishes thank u oh and how long should i freeze the garnishes thanks bye. hayley

  14. Ann,

    You have a new super Fan in the States and I can’t wait to buy your book.
    Thank you so much for your time and God given talant that you freely give to us just starting out. God Bless you and your Family.
    Diana Bevill
    Your new friend across the Pound <3

    • Thanks so much Diana : )

  15. Hi Ann
    Are you on Facebook? I can’t locate you.
    Came across your website last night by accident and love it. Love the ideas, videos recipes and how easy you make things look.
    Have already shared your page with so many of my fellow Cupcake decorators.

    • Thanks Tara, so nice of you to share. I do not have a face book for the blog. I removed it as I could not communicate with ‘fans’ without paying face book. So you can either subscribe with email or rss to the blog or on youtube. Ann

  16. Hi Ann,
    I came across your You Tube videos today while searching for some chocolate decoration tips and after watching it just one word came to my mind BRILLIANT !!!! Wish I had you as my neighbour 🙂
    Thanks for sharing
    Amila

  17. Hi Ann
    I am absolutely addicted to your videos and Thankyou so much for showing others that it is possible to create beautiful cakes for their friends and family. I am just starting off and am a little confused. I have a couple of questions if you don’t mind??
    1- do you have a fb page that I can follow you on?
    2- what is the difference between fondant and sugar paste etc everyone seems to use it but I can’t depict which is better for covering cakes, making flowers etc

    That’s all I can think of at the moment and once again that you for helping
    Kara

    • Hi Kara, glad you like the videos.
      1 – no facebook page for the blog I deleted it because there was no way to communicate with ‘fans’ unless I paid facebook. You can subscribe to the blog by rss or email or subscribe on youtube.
      2 – fondant and sugar paste are the same thing, it goes by different names in different countries.

  18. What a wonderful and very helpful site. I am new at this cake decorating game so any helpful help is so appreciated.

    Thank you so much,

    Rachel

    • Hi Rachel, Thank you for your lovely feedback.

  19. Arg….I am desiging my first ever fondant cake for my website and I got quoted for this hello kitty+ Chanel purse cake combination Fondant cake for $500+!!! That’s why I am dertermined to do it on my own. I am researching it and came across you site. Great information you have in here. Thanks. Hope I can make it because I do not know how to cook nor bake!!!

    • Wow $500, cakes do take a long time if they are very detailed – and there is the cost of ingredients too but the cake you have pictured is not a very detailed cake. Should cost about $70 in ingredients if using ganache – that is on aussie supermarket prices so may be different where you are. If you can make things out of play doh you can make this.
      Make ahead your details – bracelet, lipstick, Chanel symbol see fondant lettering post (https://www.howtocookthat.net/public_html/four-different-ways-to-do-fondant-lettering/).
      Make a 2 round cakes (eg: choc cake – https://www.howtocookthat.net/public_html/best-chocolate-cake-ever/ OR vanilla cake – https://www.howtocookthat.net/public_html/how-to-make-a-princess-cake-using-buttercream/ ) Cut in half and place on there side for your bag – cover between the cakes and over with buttercream (https://www.howtocookthat.net/public_html/buttercream-cupcake-frosting-recipes/ ) crumb coat or ganache For video of crumb coat see princess cake buttercream post. Once you have crumb coated it and left it in the fridge pull it out and do another coat of buttercream that is really smooth – any bumps and you will see it in your fondant. Put in fridge
      Roll out some white fondant to the size of your cake board, place over the board. Roll out some black and cut out zebra stripes – place on the white and gently roll over to smooth, trim the edges to the edge of the cake board. Put your buttercream cake in place – put non stick baking paper around it to protect the zebra pattern from the pink fondant while you are working.
      Colour your fondant pink – see fondant basics post (https://www.howtocookthat.net/public_html/sugar-paste-fondant-cake-decorations/ ) roll out your fondant – I like duff or fondx for covering a cake. the cake looks like it has been done with a strip over the top and two a half circle on the sides – this will be the trickiest part for you. Then roll a snake of black to cover your ‘seams’ and flat piece for you bag opening a fatter snake for your handles. Place the bracelet and lipstick in place and you’re done. Have fun – upload a pic of your cake when you are done, I’d love to see it.

  20. What a wonderful story! God also blessed me with a talent of cooking and baking and I really enjoy all the chocolate work you demonstrated so beautifully. God bless you and your family. Thanks for sharing!

    • Thanks Susan : )

    • hi do you think that you do a tutorial for a bat man cake. maybe of Gothem city beacuse one of my bros birthdays is in december but i would really like to bake him a cool cake beacuse he loves bat man. it would be really cool if you could

      thank you so much. you have inspired me so much to make much more thank you!!

    • Hi Ann,

      Here’s my attempt of the 3D minion cake! This is the first time I’ve every tried anything so detailed as this, but your tutorial was fantastic. I think he turned out quite well!

      Thank you 🙂

      • Hi Cathy, I think you are very humble, I would say it turned out extremely well. Great job.

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