Hi Bold Bakers! This week on Knead to Know, Mia and I had some great conversations and learned a lot of new interesting baking facts! From what desserts are popular on Juneteenth to the red velvet cake frosting that’s a perfect alternative to cream cheese frosting (Ermine vs. Cream Cheese Frosting), we cover some intriguing ground… including baked cicadas. Yep, you read that right.
I also talk a little bit about what a day in my life looks like, and develop my own “best of” combinations and creations off the top of my noggin in a new segment! Here’s what we chatted about this week:
Red Velvet Debate: Ermine vs. Cream Cheese Frosting
Savannah Guthrie’s kids and husband surprised her for her 10th Anniversary on The TODAY Show with a gorgeous red velvet cake, made by pastry chef and judge on Best Baker in America, Gesine Bullock-Prado! It was topped with macarons, cream cheese frosting, and was absolutely beautiful. Mia wanted to take this opportunity to ask about a different type of frosting for red velvet cakes that some may not know about… ermine frosting (AKA boiled milk frosting). In the Ermine vs. Cream Cheese Frosting, who would win? Tune in to hear more about this type of frosting, and which one I prefer on my red velvet cakes! Also, cake for breakfast? Yes, please.
What To Bake This Juneteenth
We keep the conversation going about red desserts, and for a very good reason! Juneteenth is June 19th and for those who aren’t familiar: Juneteenth is a holiday celebrating the emancipation of those who had been enslaved in the United States. It’s celebrated all over the States, but particularly in the South, with dances, prayer services, emancipation readings, parades, pageants, festivals, and of course… FOOD! Food history researchers say the color red is a must-have when it comes to Juneteenth menu items, as the color honors ancestors and their bloodshed. In addition to the red velvet cake, I told Mia some of my favorite desserts that are made with strawberries and watermelon so you all have ideas about what to make next weekend!
Now Trending: Dessert Kabobs, Ice Cream Sammies, And Cooked Cicadas
Get ready to bug out! In this new segment, Mia challenges me to “create my own culinary adventure” for popular seasonal recipes and desserts that have been popping up in the baking world. I share what makes for the ultimate dessert kabobs and ice cream sandwiches—and as far as home-cooked cicadas… you’ll have to listen to hear my full take on that one.
Until Next Week…
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Meet Gemma
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
