55 min listen
Making Birthday Cakes With Joy The Baker
ratings:
Length:
50 minutes
Released:
Jan 28, 2023
Format:
Podcast episode
Description
Is birthday cake the world’s most popular baked good? We think so, and today’s guest fully endorses anything birthday cake related! Joy Wilson, aka Joy the Baker, one of the Internet’s favorite bakers, joins host Jessie Sheehan to share her secrets for making the best birthday cakes around. The two chat about Joy’s health food-focused parents, her stint decorating cakes at Ben & Jerry’s, and her foray into blogging. They also do a deep dive into Joy’s birthday cake process so you can learn why Joy doesn’t use a cake tester, why a baking pan with tight corners is key, what form of vanilla rocks her world, and what frosting hack she picked up from her days as a bakery employee. She and Jessie also share how to elevate boxed cake mix. Click here for Joy’s chocolate birthday cake recipe.Thank you to Le Creuset and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. Our podcast is recorded at CityVox Studio in Manhattan. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Joy: Instagram, Joy’s website, Joy The Baker cookbook, Joy’s Williams Sonoma baking mixes, Joy The Baker the magazine
Released:
Jan 28, 2023
Format:
Podcast episode
Titles in the series (59)
Making Pavlovas With Zoë François Of Zoë Bakes: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios As the talent behind the Zoë Bakes Instagram account, Magnolia television show, and cookbook, Zoë François makes a lot of beautiful baked goods, but the one she’s known for in particular is her airy, delicate pavlova in the shape of a tutu. Zoë came up with the specific shape as an homage to the dessert’s namesake, legendary ballerina Anna Pavlova. Zoë joins host Jessie Sheehan to share her tips and tricks for making the meringue confection, from weighing your egg whites, choosing the right kind of bowl and spatula, to making your own superfine sugar and vanilla extract. They also go through Zoë’s suggestions for filling the pavlova, the recipe for her low & slow whipped cream that stays stable for days, and whether to use a hand or a stand mixer. Want to bake along? Here is Zoë’s recipe for pavlova. Thank you to by She's My Cherry Pie