Making Pound Cake With Jocelyn Delk Adams of Grandbaby Cakes
07/08/23 • 42 min
1 Listener
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
She’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 cookbook
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
She’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 cookbook
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
Previous Episode
Making Pizza With Miriam Weiskind Of The Za Report
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
Miriam Weiskind was two months into her dream job making pizza at the renowned Paulie G’s in Brooklyn when the pandemic hit. Miriam channeled her energy and her passion for pizza into home baking, streaming her efforts every night (even the disasters) on Instagram and giving her pies to neighbors and people in need. Word of mouth spread, pop-ups started happening, and The Za Report took off. Now there are waiting lists for her pies and her first brick-and-mortar is on the horizon.
Miriam joins host Jessie Sheehan to talk about her love for all things pizza, the differences between the Neapolitan and Sicilian pizza styles, why letting dough rest for days makes a better crust, and how to make restaurant-level pizza at home. She walks Jessie through her signature margherita pizza recipe, and talks about how her mother, who encouraged her pizza career from the start and who sadly passed away from COVID during the pandemic, is her inspiration.
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 Miriam: Instagram, website
More on Jessie: Instagram, her Snackable Bakes cookbook
Subscribe to Cherry Bombe Magazine here
Next Episode
Making Milk Bread With Kristina Cho Of Eat Cho Food
Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Recorded at CityVox Studios
She’s My Cherry Pie is taking a short summer break, but we’ve got something sweet (and savory) for you until we’re back! It’s host Jessie Sheehan’s 2022 interview with recipe developer, blogger, and James Beard-award winning author Kristina Cho. The Ohio native shares how eating her grandfather’s almond cookies as a kid inspired her love for food, recipes, and the intricacies of Chinese baked goods.
In 2017, while working as an architect, Kristina launched her blog Eat Cho Food as a creative outlet, but soon enough blogging and baking became her full-time career. Her debut cookbook, “Mooncakes and Milk Bread,” is the first to focus exclusively on the recipes and culture of Chinese baking. Kristina and Jessie talk through the techniques, tools, and ingredients for making milk bread, and how Kristina tweaks her recipe for hamburger buns, sweet-and-salty hot dog buns, and more.
Click here for Kristina’s milk bread recipe.
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 Kristina: Instagram, Eat Cho Food blog, Mooncakes and Milkbread
More on Jessie: Instagram, Snackable Bakes
Subscribe to Cherry Bombe Magazine here
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