Ep 130: A-maizing Cake and Ice Cream

from Preheated Baking Podcast Hosted by Andrea Ballard and Stefin Kohn

In the last week of Completely Corny month, Stefin and Andrea have the scoop on Sweet Corn and Black Raspberry Ice Cream from Jenni’s Splendid, and a preview/review of a Brazilian-style coconut cornmeal cake you can make in your blender (!). Plus, they chat about a new art form that uses Mexican corn husks, what bakers really want as gifts, and Nigel Slater’s no-churn fennel ice cream. Finally, the duo take to the stage and wave their magic wands, revealing a plethora of magical kitchen hacks. Ta da! You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 130: A-maizing Cake and Ice Cream

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How long is this episode of Preheated Baking Podcast?

This episode is 32 minutes long.

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This episode was published on June 24, 2019.

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