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Shane Smith

👤 Speaker
1813 total appearances

Appearances Over Time

Podcast Appearances

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

I don't know.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

We're getting together on it.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

But yeah, cream cheese, icing sugar, a little bit of vanilla.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

So your basic components of a cheesecake and you're filling the centre of the loaf with that.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

So it's a little surprise when you slice it you have the centre of your loaf then as well.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

That's comfort eating.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

That's...

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

I say put that into the fridge or the freezer but you can eat it as you're decorating the cake and I have lovely little McCormick's they're based in County Mead as well edible flowers and they just add such a lovely flourish of colour to the top of all your bakes as well they just take it a next step up I'm just surprised to hear you say that you bake this the first day and then you go back then and you do the scooping out and the decorating because I always thought that a cake like that you have to gobble it up the minute it comes out of the oven almost

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

Well, you can bake it in the morning and do this in the afternoon if you want.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

But I would say just if you're going to be cutting out the centre of the cake, it's better to probably pop it in the fridge for 10 minutes, just so the butter that's in there firms up and it's easier to work with.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

Sometimes freshly baked cakes are so tender that they can crumble on you.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

But what I generally do and what I've done with this one was I baked it yesterday and when it came out of the oven, I allowed it to cool, but I wrapped it in cling film and I left it out ambient overnight.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

So it does kind of keep nice and soft.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

So after it cooled, you put the cling film on it?

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

Yes.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

and wrap it well and just leave it sitting out then.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

And that means then if you're going to be serving it the following day, then it's firmer a little bit then to cut out the centre to put your cheesecake filling in the middle as well.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

You have to put them on a high shelf.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

I tried so many recipes for the book to find like the perfect kind of fudgy chocolate.

The Claire Byrne Show
Shane Smith, Chef and Author of ‘Loaf Tin Bakes’

I didn't want a chocolate sponge, but I wanted more like a death by chocolate, a denser, heavier chocolate cake.