Ep 76: A Cake Worth Celebrating

Andrea's back from a Paleo desserts cooking class she recently attended, where she was happy to pick up several ideas for naturally gluten-free treats, including her favorite, a chocolate mousse made with coconut milk. Both hosts are intrigued with the idea of using dehydrated fruit powder in frostings for a hit of natural flavor and color. Since their wedding invites must've been lost in the mail, Stefin and Andrea celebrated at home with the Spinklebakes verison of Prince Harry and Meghan Markle's lemon-elderflower wedding cake. Though she admits making cakes is "a lot of work," Andrea thought the payoff was well worth the time, effort, and copious amounts of butter needed. Stefin thought the cake was a showstopper -- perfect for any celebrations in your own (royal) family's future. Next week, the hosts will tackle a lower-key sweet when they try their hand at Prince Harry's beloved Banana Caramel Cake -- even though it features Stefin's nemesis caramel, and Andrea questions the instructions to boil sour cream. Finally, Stefin reports on her springtime trip to Greece for the Globetrotting Gourmet, and has a new favorite custard dessert and liqour to share.

You can read the show notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!