Jessica Batalana
speaker
79 appearances
1 recordings
1 series
first heard May 2025
last heard May 2025
Jessica Batalana’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsNo recordings in the last 12 months.Older appearances are listed below; set an alert to hear about the next one.
Appearances
Yeah. Yes, absolutely. I think that's probably sound advice. Yeah.
Oh, yes. What are some easy but impactful decorations that you like to do? Like if somebody is not like, so, you know, confident in their piping skills, what's a way to decorate a cake that will still look really nice and special, but maybe is like a lower lift?
Yeah, because I get anxious about the piping. I think a lot of people get anxious about the piping.
Right.
Yes, absolutely. So good quality ingredients then and like a recipe that you can trust, right? Like you're not like pulling something random off of the internet and hoping for the best. Oh no, no random. Yeah. You're going to your treasury of Southern baking, Cheryl, and picking out like a good recipe.
But actually, Bronwyn, I would love to hear you talk a little bit about what kind of trends you think you're seeing in cakes right now.
Oh, interesting. And I feel like, Cheryl, you know, you sort of come from, you know, I think maybe a different perspective because I when I think about the cakes, you know, the cakes that are in your book, the cakes that I have, you know, seen you post the cake recipe that you have on the King Arthur site for your coconut cake. I think about them as as pretty classic cakes.
Yeah. Oh, man, I wish that we could just hang out and talk all afternoon. But I suppose I've got to let you two go. Big thanks to today's guests. You can find Bronwyn on Instagram at Bayou St. Cake, where you can also sign up for her fabulous newsletter. Cheryl Day is at Cheryl Day on Instagram, and you can find some of her recipes on King Arthur's website, also linked in the show notes.
Cheryl, Bronwyn, thank you so much for talking cakes with me today.
God, I love those. I use my offset spatula, I think, every day.
Yeah, so spread butter on toast to help my kids pry apart their Lego bricks.
It's really a multi-purpose tool.
And of course, if you have a baking question that simply cannot wait, you can always reach out to our Baker's Hotline via phone, email, or online chat. Just go to kingarthurbaking.com slash bakers dash hotline. That's kingarthurbaking.com slash bakers dash hotline. Or call us 855-371-2253. That's 2253 as in bake. Let's hear our first question.
I mean, it's a great question. And I'm sure it's a question a lot of people have because the flour literally has cake in the name, right? So you think like, of course, it's got to be the choice for a cake recipe. And, you know, what distinguishes cake flour from, say, all-purpose flour or bread flour is the amount of protein there. in that flour.
So King Arthur's cake flour has a protein content of 10% compared to our all purpose flour, which has a protein content of 11.7%. And then bread flour has higher still. And the lower protein content in a cake flour means that it has less gluten forming potential. And of course, like gluten are the web of strands that give a cake structure. You need some gluten in order to make a cake flour.
rise and behave like you want a cake to behave but you don't want so much gluten that it makes the crumb of your cake tough right so that's why you don't see a cake recipe that calls for bread flour because that would produce too much gluten in the batter and make it really tough and have a chewy you know yeah like you don't want to chew on your birthday cake no you don't
But all-purpose flour and cake flour, conversely, because they have the lower protein, they give you a cake that has that nice kind of tender crumb. And so can you substitute all-purpose flour in a recipe that calls for cake flour? Yes, I think you can do that and you'll have success. It might be slightly less tender, but it's not going to make a significant difference.
But I wouldn't swap in, say, bread flour for cake flour because there you definitely will notice a difference. It will be a tougher cake. So cake flour, great for cakes, but not essential for cakes.
I'm impressed that she thought to check the leavener, though. Who amongst us does that? I never do. I always just I just hope for the best.
You should treat yourself.
Showing 41–60 of 79 · page 3 of 4
← Previous
Next →