Carla Hall’s Gingerbread Cake With Snow Sugar

from She's My Cherry Pie · host Cherry Bombe

Today’s guest is Carla Hall. Carla is a chef, cookbook author, TV personality, and all-around culinary force whose career has taken her from the runways of Paris to the sets of “Top Chef,” “The Chew,” and more. She’s the star and executive producer of the Emmy Award–winning series “Chasing Flavor,” a co-mentor on the new show, “Next Level Baker,” and the author of several books, including “Carla Hall’s Soul Food” and two children’s books, “Carla Hall and the Christmas Cornbread” and “Carla and the Tin Can Cake Party.”Carla joins host Jessie Sheehan to talk about her life and career—from her childhood memories of her grandmother’s five-flavor pound cake, to the years she spent in Paris as a model discovering her love for cooking, to the moment “Top Chef” changed everything. Then, Carla walks Jessie through her Gingerbread Cake With Snow Sugar, a deeply spiced, ultra-moist loaf that uses the reverse-creaming method for a very tender crumb. She explains why hot water is the secret ingredient, how to make “snow sugar” that won’t melt into the cake, and why “sawing” is the only proper way to slice a loaf cake.Click here for Carla’s Gingerbread Cake with Snow Sugar recipe.Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Carla: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

What this episode covers

Today’s guest is Carla Hall. Carla is a chef, cookbook author, TV personality, and all-around culinary force whose career has taken her from the runways of Paris to the sets of “Top Chef,” “The Chew,” and more. She’s the star and executive producer of the Emmy Award–winning series “Chasing Flavor,” a co-mentor on the new show, “Next Level Baker,” and the author of several books, including “Carla Hall’s Soul Food” and two children’s books, “Carla Hall and the Christmas Cornbread” and “Carla and the Tin Can Cake Party.” Carla joins host Jessie Sheehan to talk about her life and career—from her childhood memories of her grandmother’s five-flavor pound cake, to the years she spent in Paris as a model discovering her love for cooking, to the moment “Top Chef” changed everything. Then, Carla walks Jessie through her Gingerbread Cake With Snow Sugar, a deeply spiced, ultra-moist loaf that uses the reverse-creaming method for a very tender crumb. She explains why hot water is the secret ingredient, how to make “snow sugar” that won’t melt into the cake, and why “sawing” is the only proper way to slice a loaf cake. Click here for Carla’s Gingerbread Cake with Snow Sugar recipe. Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Carla: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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Carla Hall’s Gingerbread Cake With Snow Sugar

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This episode was published on December 13, 2025.

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