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The Baking Podcast

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Mar 29, 2017

Ever wonder why you use a blend of brown and white sugars in chocolate chip cookies? Or what eggs or other ingredients actually do in baking? In this episode the sisters will give you answers. The sisters compare and contrast two types of chocolate chip cookies; the first one is a slight modification of the toll...


Mar 22, 2017

In This week’s episode the sisters introduce enriched doughs. Enriched dough is a straight dough that is pimped up with butter, milk, sugar, and eggs (or any combination of these ingredients. Using an enriched dough Taunya walks you through making an easy no knead enriched dough that can keep in the refrigerator for...


Mar 14, 2017

In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified...


Mar 7, 2017

Today the sisters talk about meringue. There are 3 methods of making meringue; The French, The Swiss, and the Italian. Taunya will introduce all 3 methods and how to make each one. Each method has been piped and baked into a meringue cookie which we then taste and compare the different meringue. We also go over what...