Today’s guest is Rose Levy Beranbaum, the renowned baker and award-winning author behind 12 cookbooks, including “The Cookie Bible” and “The Baking Bible.” The 35th anniversary edition of “The Cake Bible” will be out this fall. In this episode, host Jessie Sheehan chats with Rose about her recipe for All Occasion Downy Yellow Butter Cake with Dark Chocolate Ganache Frosting. They discuss how to make ganache with panache, Rose’s “reverse creaming” technique, and special moments in her career as a baker and author.

Thank you to Plugrà Premium European Butter and Nonino for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Rose: Instagram, website, cookbooks
More on Jessie: Instagram, Snackable Bakes

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Beloved dessert authority, recipe developer, and YouTube star Claire Saffitz is back on She’s My Cherry Pie! In this episode, Claire joins host Jessie Sheehan to tackle a baked good that has long delighted eaters and intimidated home cooks: chocolate soufflé. Claire says there’s a lot of fear-mongering around the dessert, but when you break it down into straightforward steps and reduce the batch size, it’s an attainable bake for anyone. 

Tune in for Claire’s tips for super stable soufflés and her explanation of why coating the inside of your ramekins with sugar ensures your dessert will rise (and stay) high. The duo also chat about Claire’s approach to writing recipes, what being a YouTuber means to her today, her New York Times-bestselling cookbook “What’s For Dessert,” and more. 

Want to bake along? Here is Claire’s recipe for Chocolate Soufflé. ​

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. 

For more information on Cherry Bombe Jubilee, click here.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What’s For Dessert 
More on Jessie: Instagram, Snackable Bakes

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Today’s guest is Camari Mick, executive pastry chef at The Musket Room, a Michelin-starred restaurant, and at Raf’s, a French-Italian restaurant and bakery, both in New York City. Camari joins host Jessie Sheehan to chat about her Tres Leches Cake, which features a combination of cow, sheep, and goat milk and is composed of two layers of tres leches cake and one layer of pain perdu. The confection gets topped with chocolate branches and jerk ice cream, which adds a sweet, spicy, and slightly smoky flavor, says Camari, who is known for infusing Caribbean and Jamaican flavors into her desserts.

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. 

For more information on Cherry Bombe Jubilee, click here.

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Camari: Instagram, The Musket Room, Rafs NYC
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Today’s guest is Gemma Stafford, the Irish chef, baker, and host behind the “Bigger Bolder Baking” YouTube show and website. She’s also the author of two books, “Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere,” and “Bigger Bolder Baking Every Day: Easy Recipes to Bake Through a Busy Week.” 

She joins host Jessie Sheehan to talk about the Best-Ever Irish Scones. The duo chat about textures, key ingredients like self-raising flour and frozen butter, and how to get a slightly sweet, crunchy exterior but moist interior. Because, as Gemma says, scones should never be dry! 

Want to bake along? Here is Gemma’s recipe for her Best-Ever Irish Scones. 

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Gemma: Instagram, Bigger Bolder Baking, YouTube
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Today’s guest is Lauren Ko, the contemporary pie artist and author of the baking book “Pieometry.” Since Pi Day is coming up, we chatted with the @lokokitchen creative about all things pie and her signature spoke design, which has been dubbed the modern lattice. 

Lauren joins host Jessie Sheehan to talk about her journey from novice baker to pie expert, and the duo take a deep dive into her signature spoke pie with her “bluebarb” blueberry-rhubarb filling. Lauren shares her best tricks to get perfectly precise cuts of dough as well as her tips on what kind of egg wash to use and how long you should be cooking your pies. 

Want to bake along? Here is Lauren’s recipe for her signature spoke designed pie.

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Lauren: Instagram, Pieometry
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Today’s guest is Arlyn Osborne, a freelance food writer, recipe developer, and content creator. She’s about to release her debut book, “Sugarcane: Sweet Recipes from My Half-Filipino Kitchen,” which is filled with gorgeous photography and delicious recipes featuring Filipino flavors with Western techniques. Arlyn’s culinary journey has been fruitful —from working at places such as Food Network and Food & Wine to writing for publications including the Washington Post and Bon Appétit. 

Arlyn joins host Jessie Sheehan to deep dive into her Ube Cheese Pandesal—her take on the traditional Filipino bakery staple. The duo discuss the best methods for letting yeasted dough rise, how to test if your dough is cooked through, and whether or not to refrigerate your baked goods.

Want to bake along? Here is Arlyn’s recipe for Ube Cheese Pandesal. 

Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Arlyn: Instagram, Sugarcane cookbook
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Today’s guest is Elizabeth Mayhew, the cake artist known for her custom charm cakes. Think charm bracelets, but edible! Elizabeth joins host Jessie Sheehan to talk about her unique decorating style and how it came to be. She also guides Jessie through the chocolate charm cake she made for Cherry Bombe's Alex Mill event last year, and explains why her buttercream is so rich and silky (lots of egg yolks and homemade vanilla) and how she gets her colors just right. Plus, Elizabeth shares her trick for "erasing" a mistake and why being present and having patience are essential to baking. 

Thank you to Plugra Premium European Butter and California Prunes for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Elizabeth: Instagram
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Today’s guest is Brian Levy, pastry chef, recipe developer, and author of the baking book “Good & Sweet.” Brian’s unique book focuses on sweetening baked goods with fruit instead of sugar, and he joins host Jessie Sheehan to talk about his technique and how it came to be. He then shares how to make his special prune-and-date-sweetened cupcakes with chocolate ermine frosting, a recipe he created for his nephew Hugo. 

Brian and Jessie also discuss his time working for Gina DePalma, the much-loved Babbo pastry chef; why he loves Costco; and his thoughts on appliance sizes and rotating your baked goods. 

Want to bake along? Here is Brian’s recipe for the Hugo Cupcakes.

Thank you to Plugra Premium European Butter and California Prunes for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Brian: Instagram, website, Substack, Good & Sweet cookbook
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Google a baking recipe and chances are, the search results will include a recipe from Sally McKenney, the baker and recipe developer behind Sally’s Baking Recipes. It’s a testament to her popularity and the foolproof nature of her bakes. 

Sally, who is also a photographer and the author of three cookbooks—“Sally’s Baking Addiction,” “Sally’s Candy Addiction,” and “Sally’s Cookie Addiction”—is our guest on today’s episode of She’s My Cherry Pie. She shares her recipe for Overnight Cinnamon Rolls with host Jessie Sheehan and they talk yeast preferences, tricks for a quick rise, dough hooks, getting the lumps out of your cream cheese frosting, and more.

Want to bake along? Here is Sally’s recipe for Overnight Cinnamon Rolls. 

Thank you to Plugra Premium European Butter and California Prunes for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Sally: Instagram, website, cookbooks
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Today’s guest is Roxana Jullapat, baker, pastry chef, co-owner of Friends & Family bakery in Los Angeles, and author of the baking book “Mother Grains.” Roxana is known for her devotion to whole grains and a pastry case filled with dozens of beautifully executed bakes. Think Sonora Wheat croissants, blue corn blueberry scones, rye chocolate chip cookies, and einkorn shortbread. And then there are the boules and baguettes and all the other wonderful breads that Roxana and her team make. 

Roxana joins host Jessie Sheehan to talk about her bakery and all things sourdough bread. She also guides Jessie through her baking process and the recipe for her Fruit-Nut Bread from “Mother Grains.”

Thank you to Plugra Premium European Butter and California Prunes for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Roxana: Instagram, Friends & Family bakery, Mother Grains cookbook
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here

Happy 2024! To kick off our new season, host Jessie Sheehan is joined by Hannah Ziskin, pastry chef and co-owner of Quarter Sheets, the Los Angeles pizza place where folks line up for seasonal pies and sheet cakes. The celebrated spot was named one of the best restaurants in Los Angeles by both the New York Times and the LA Times, and Hannah herself was named one of Food & Wine’s best new chefs last year. 

Jessie and Hannah talk about how to make a Princess Cake, her signature pretty, pastel confection, at home. Learn how to whip up the custard and cream that are layered inside, how to shape the marzipan exterior (it’s not fondant, folks!), and why you should drop your sheet tray (Hannah swears by it). 

Thank you to Plugra Premium European Butter and California Prunes for supporting our show. 

Hosted by Jessie Sheehan
Produced by Kerry Diamond and Catherine Baker
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Recorded at CityVox Studios

She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.

More on Hannah: Instagram, Quarter Sheets
More on Jessie: Instagram, Snackable Bakes

Subscribe to Cherry Bombe Magazine here