45 min listen
Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes
Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes
ratings:
Length:
43 minutes
Released:
Jul 8, 2023
Format:
Podcast episode
Description
Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosShe’s My Cherry Pie is taking a short summer break, so to satisfy your sweet tooth we’re re-airing one of our very first episodes with Jocelyn Delk Adams. Jocelyn is the founder of the Grandbaby Cakes food blog and the author of two books, including her latest, Everyday Grand: Soulful Recipes for Celebrating Life’s Big and Small Moments. She’s also an expert on all things pound cake. Jocelyn joins host Jessie Sheehan to talk about her baking journey, her pound cake variations, what “cake goop” is (and why you need it), and her secret ingredient for giving a major flavor and texture boost to her cakes.Tune in and get your Bundt pan ready! You can bake along with Jocelyn’s 7UP Pound Cake recipe here. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Jocelyn: Instagram, Grandbaby Cakes blog, Everyday Grand cookbook, Grandbaby Cakes cookbookMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here
Released:
Jul 8, 2023
Format:
Podcast episode
Titles in the series (57)
Making Bagels With Dianna Daoheung Of Black Seed Bagels: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios Dianna Daoheung wasn’t raised in a bagel-loving household, but she still managed to become one of the most respected bagel makers in New York, of all places. The round chewy baked good is one of the city’s most iconic foods, and seemingly everyone has an opinion about where to get the best one. Thanks to Dianna, the answer for many folks is Black Seed Bagels, the artisanal bagel company where she’s the culinary director and founding baker. Dianna joins host Jessie Sheehan to explain just how bagels are made. She chats about the difference between NYC and Montreal bagels (Black Seeds’ are a hybrid); talks rolling, boiling, and baking; and shares her secret for never burning the everything bagel topping. (Minds will be blown.) Thank you to Plugra Premium European butter for supporting our show. She’s My Ch by She's My Cherry Pie