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Speaker 1: next guest is a a true leader in the balanced

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Speaker 1: life calgory. She's the owner instructor of a Sugar Glider Kitchen,

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Speaker 1: a baking school in Hartford, Vermont. She lives in a

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Speaker 1: small farm. She lives on a small phone with her husband,

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Speaker 1: two dogs, two cats, and chickens. I love the chicken part.

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Speaker 1: She bakes and cooks from the bounty of her property.

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Speaker 1: She's the author Baky Like You Mean It, which I love,

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Speaker 1: Leave Let Them Eat Cake, My Life from Scratch, Sugar Baby,

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Speaker 1: and Pie and Pie Forward, and has been featured in

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Speaker 1: Better Homes and Garden, People Magazine, US Yankee Magazine, and

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Speaker 1: in Style Magazine, just to name a few. She's piers

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Speaker 1: regularly on the regularly on The Today Show and The

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Speaker 1: Talk and she's the host of Food Networks Baked in Vermont.

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Speaker 1: She lives in Hartford, Vermont. I just got back from there.

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Speaker 1: Please welcome to Money Making Conversation and Jina, well look

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Speaker 1: produ thank you for having me. I was correcting with

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Speaker 1: everything right. I was great, Yet either great and it's

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Speaker 1: so nice to talk to a fellow baker. You okay,

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Speaker 1: like you know, let's let's get this right. Okay, fellow baker,

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Speaker 1: you'd been nice. You are like the Lebron baking Okay,

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Speaker 1: Roshan McDonald's like a high first round draft pick. Okay,

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Speaker 1: don't you know? Told I know the game. I can drillble,

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Speaker 1: I can dog still. You know. I have an up

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Speaker 1: and down game here and there. But you are the Lebron.

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Speaker 1: So let's get that straight. Okay, thank you, thank you.

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Speaker 1: I'm blessing well you should be because of the fact that,

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Speaker 1: first of all, I read your book and let me

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Speaker 1: get a little history about me, Roshan McDonald. I'm my

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Speaker 1: wife always complained. She said, anything I do, I'm good at. Okay.

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Speaker 1: In twelve, I was pranked on a talk show that

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Speaker 1: I co created with Steve Harvey to bake a cake,

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Speaker 1: and I wind up baking three cakes. And that's twenty twelve,

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Speaker 1: and I launched into a baking career, never baking anything

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Speaker 1: prior to that. I have an are people who just

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Speaker 1: have a knack for it. It's it's in your blood.

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Speaker 1: You have butter in your blood. Absolutely, that's why it's

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Speaker 1: great that I met you finally, because she she being

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Speaker 1: natural means that I'm just in the kitchen. I do everything. Uh,

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Speaker 1: everything's measured. I'm not like my my mom. You know,

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Speaker 1: she just goes in and just pick up some sugar

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Speaker 1: and hand just throw it in there, going really, mom,

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Speaker 1: really was that a half a cup? Or cup? Baby? Baby,

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Speaker 1: don't be bothering me. I'm cooking. I'm baking, okay. And

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Speaker 1: so so when I read your book and I'm recommending

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Speaker 1: this book, I I want you your team to send

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Speaker 1: me a social media post so I can put on

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Speaker 1: all my social media. It's called Fantastical Cakes, okay, and

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Speaker 1: it's it's it's one of these books that you can

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Speaker 1: put on your coffee table if you want to, okay,

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Speaker 1: because the pictures are amazing, the book covers amaze. But

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Speaker 1: when you opened a book, she changed my life. Oh

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Speaker 1: you know for me, cake does? I mean it might

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Speaker 1: sound really silly and superficial, but cake and bake goods

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Speaker 1: can really change lives. And you know, you being a natural,

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Speaker 1: you know how it feels to you to bake, because

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Speaker 1: for people who love to bake, it is meditative. It

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Speaker 1: is so crucial, especially when you feel like life in

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Speaker 1: the world isn't kind of going in the right way

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Speaker 1: or on the right path. You can find time in

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Speaker 1: your kitchen to create an environment where you find happiness

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Speaker 1: and your own meditative space. And that baking does that

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Speaker 1: for me. I'm sure it does it for you. But

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Speaker 1: the finished product too, if once you give it to

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Speaker 1: someone with all your heart and your soul put into it,

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Speaker 1: it can change someone else's life. Because you don't need

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Speaker 1: a ham sandwich for a wedding. You eat the wedding cake, right,

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Speaker 1: That's the big thing things anniversaries. You now they're making

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Speaker 1: divorce cakes whatever, but it is one of those things

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Speaker 1: that you need that cake to know that this is

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Speaker 1: a moment of great celebration. And to me, that could

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Speaker 1: be any day, that could be every day. It should be,

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Speaker 1: but you know, and then I've had customers when I

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Speaker 1: did have a pastry shop who had memories like when

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Speaker 1: how you said your mom baked or how she bakes.

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Speaker 1: Is that there's some people who they're like, I missed

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Speaker 1: my mom. She made this thing. She did exactly what

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Speaker 1: your mom does that she didn't measure and they're like,

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Speaker 1: I need this back in my life because I miss her.

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Speaker 1: So much and being able to have that in my

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Speaker 1: life again will recall her memory, and being the baker

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Speaker 1: who can recreate those memories for someone is such a

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Speaker 1: special thing. It's like it is. It is the gift

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Speaker 1: God gave me to be able to create things that

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Speaker 1: bring back memories for people. And thank you for doing it.

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Speaker 1: And thank you. We're going to talk about later because

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Speaker 1: I have too breaks with you. You making that transition

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Speaker 1: and following your path your blessing, and that's what you're

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Speaker 1: doing your life. You live in your blessing. It. But

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Speaker 1: let's talk about the book here and why Rashaan is

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Speaker 1: so passionate about the book. See, I just I just

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Speaker 1: bought a new oven. I had a Wolf oven, okay,

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Speaker 1: and and I automatically assumed that when I it was

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Speaker 1: brand new, it was only three weeks old. Okay. So

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Speaker 1: this is a good conversation with me. Okay, And so

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Speaker 1: I put you I got a bottom in the top

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Speaker 1: because I bake all the time. Every Tuesday, I baked

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Speaker 1: six desserts for my staff in my Atlanta in my

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Speaker 1: Atlanta office. I'm just often I bake, okay, and so

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Speaker 1: and so I I put it on three fifty or

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Speaker 1: three seventy five or four hundred. But I noticed it

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Speaker 1: was something off with with the heat, and so I

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Speaker 1: wrote it out. I wrote it out, and then I

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Speaker 1: opened her book and she said, dummy, she might well

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Speaker 1: just said that to me. Don't trust. I don't know

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Speaker 1: would say that to me, because I was. I trusted

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Speaker 1: this system. She said, Look, I'm sorry to be the

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Speaker 1: one to tell you this, but the most necessary implement

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Speaker 1: in your banking arsenal is probably not being truthful. She's

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Speaker 1: talking about the oven is lying to you. Okay, fine,

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Speaker 1: there are some ovens there are true the whole temperature properly.

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Speaker 1: But there's a rare oven. Indeed, it is. It's so unfair,

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Speaker 1: it's true, right, because you can't bake with that that

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Speaker 1: stupid oven. And then one of the things that people

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Speaker 1: complain the most about recipe is that, like it took

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Speaker 1: me twenty minutes longer than it's said in the recipe,

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Speaker 1: it's because your oven is a big fat liar. Oven

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Speaker 1: is a liar. And so everyone knows that everyone who

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Speaker 1: has an oven eating, whether it's a wolf which is

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Speaker 1: one of the best ovens in the world, or it's

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Speaker 1: just you know, the taddy thing that you got from

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Speaker 1: your grandma that you know barely works oftentimes does actually

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Speaker 1: work better. Bake that liars things and so and so.

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Speaker 1: So that's the beauty of that. So now she's so

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Speaker 1: so at the very beginning, she gives you structure and

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Speaker 1: rules to play by in the baking business. That's what

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Speaker 1: I really was found fascinating about this book because you know,

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Speaker 1: the average baking a cookbook, they just start, you start

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Speaker 1: baking and just so. But there are rules you have

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Speaker 1: to play by, and you have to understand flour is

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Speaker 1: different tools of the of the trade you have to

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Speaker 1: have working there. And I want to talk about something

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Speaker 1: that that the freezing of cakes. Like in your refrigerator.

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Speaker 1: You said, Richard, you look at my refrege and said

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Speaker 1: to me, but a book says that that Rashan. If

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Speaker 1: you look at my refrigerator, I always have layers of

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Speaker 1: cake just frozen, ready to be served. See in my

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Speaker 1: mind when you say that, I go, okay, it's frozen.

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Speaker 1: When do you My thought is it's stale. See See

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Speaker 1: I'm freaking out right there. So walking through that whole process. Okay, Well,

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Speaker 1: first off, in freezing many layer cakes, you improve the

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Speaker 1: texture of it because when you cut into the cake

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Speaker 1: and you look to the side of it, what you're

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Speaker 1: seeing is called crumb. And when you freeze that cake,

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Speaker 1: once it has come to room temperature, oftentimes it tightens

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Speaker 1: in a really nice way. For instance, and I know

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Speaker 1: you've done this when you cut a cake in half

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Speaker 1: because you want multiple layers when it has come to

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Speaker 1: room temperature, and then you lift the top off and

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Speaker 1: you're like, I have just shredded half of the inside

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Speaker 1: of that cake. If you freeze it for a little bit,

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Speaker 1: it literally tightens the crumb. So if you're gonna cut

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Speaker 1: it in half, you don't want to freeze it completely.

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Speaker 1: You just want to get it nice and solid inside.

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Speaker 1: And then once you slice it in half, you don't

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Speaker 1: lose any of that cake. That's the first part of freezing,

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Speaker 1: and that you can cut your cake in half and

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Speaker 1: actually still have cake left. Okay, Okay. The other thing

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Speaker 1: is that's just that's amazing. That's amazing. I want to.

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Speaker 1: I want to, I want to. I want to hold

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Speaker 1: that thought down, okay, because I want to. I want

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Speaker 1: to get the details on it, because I'm telling you,

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Speaker 1: reading your book has changed the way I'm approaching As

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Speaker 1: you know, life is about fear and walking into the unknown.

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Speaker 1: And you have open turned on the light in the

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Speaker 1: room for me to walk in with courage now in

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Speaker 1: the kitchen, and that's really something special. And I want

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Speaker 1: to drive that home to my audience that that this

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Speaker 1: book is not only fun and easy to use, but

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Speaker 1: it will change the way you approach in a good

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Speaker 1: way to do the kitchen. We were right back with

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Speaker 1: more money making conversation. I'm with the Lebrono baking this

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Speaker 1: for Sean McDonald. I'm having such a fantastic time with

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Speaker 1: my guests. Uh. I joking called her, I'm a high

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Speaker 1: draft pick, you know in the NBA Game of the

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Speaker 1: baking and she's the the Lebron James. She's an m

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Speaker 1: v P year you know, always takes her team to

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Speaker 1: the championship match. She has a fantastict book out that

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Speaker 1: I've been Uh, that's changed the way I approached my

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Speaker 1: baking in the kitchen is called Fantastical Cakes. She's back

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Speaker 1: on the phone and we're talking about it. Please let

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Speaker 1: me know why did you write this book, And before

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Speaker 1: you do that, explain the whole thing about the frozen layers,

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Speaker 1: because you know, my wife freezes everything. I'm gonna just

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Speaker 1: tell you my wife is so much a part of

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Speaker 1: this conversation because she's gonna be so happy she freezes

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Speaker 1: every thing. And I'll just go, why, why why you

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Speaker 1: freezing everything? If you just it's gonna be good. So

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Speaker 1: they have have you talking about this is amazing to me. Okay, well,

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Speaker 1: the thing to me about the freezer, it is just

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Speaker 1: it is kind of like going get hitting the jackpot

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Speaker 1: when you find things that you forgot were in there

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Speaker 1: and you're so excited to find them again. That's my

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Speaker 1: favorite thing. But when when you freeze, when you freeze

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Speaker 1: layers of cake, first of all, you have to wrap

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Speaker 1: them really well in plastic wrap, and then I wrapped

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Speaker 1: them in another layer of aluminum foil um and then

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Speaker 1: so they're protected because like oven, some freezers are jerks

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Speaker 1: and their temperature is very unregulated. So like if you

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Speaker 1: ever have the ice cream and you get the crystals

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Speaker 1: on it, it's because you're it's because you're it's because

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Speaker 1: you're freezer is dipping and rising and temperature and just

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Speaker 1: being cruel to you. But in general, layers keep really

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Speaker 1: well and oftentimes improven texture. And what I do when

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Speaker 1: I started some and cakes from the freezer. I take

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Speaker 1: them straight from the freezer and start building my cake.

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Speaker 1: And the reason that works so well is that once

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Speaker 1: you start putting the filling. Sometimes fillings are a little

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Speaker 1: looser than the outside icing, they will set almost immediately

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Speaker 1: so that you can start stacking the cake really fast

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Speaker 1: without having to take breaks. So if you have a

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Speaker 1: really loose filling and you're like, I have to make

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Speaker 1: sure that it goes into the freezer or whatever so

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Speaker 1: that it sets. If you have a frozen cake, the

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Speaker 1: second it hits that cake, it kind of like goes,

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Speaker 1: oh yeah, I'm gonna stay right here. And then you

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Speaker 1: can keep and you can keep building really fast. By

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Speaker 1: the time you're done with it, you can refrigerate it

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Speaker 1: and with an hour or two, I mean, those layers

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Speaker 1: will saw relatively quickly. So you're not going to have

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Speaker 1: to worry about serving frozen cake to your guest because

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Speaker 1: taste of it's gonna be phenomenal. Because there's been a

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Speaker 1: problem with me, because like I told you, every Tuesday

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Speaker 1: I do a big deserts for at least six desserts

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Speaker 1: for my staff. And I've been and I you know,

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Speaker 1: I work a regular job and then I go home

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Speaker 1: when I usually bake these things overnight and so but

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Speaker 1: the cake thing now I realized now and listen to you.

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Speaker 1: I can bake it on Saturday. I can bake my

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Speaker 1: layers on Sunday, freeze them and then on on on

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Speaker 1: on Monday night or wake up Tuesday morning. When I

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Speaker 1: do the presentation is just pull them out and do

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Speaker 1: my whole heights and then I'm good to go. You

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Speaker 1: are queen, You're the best. Thank you very welcome. And

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Speaker 1: it makes me happy because I know that there are

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Speaker 1: kind of two different heads from baking layers to the

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Speaker 1: actual assembling and decorating, so it's nice to have two

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Speaker 1: different days to do that so you don't have to

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Speaker 1: switch gears right in the middle of it. And that's

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Speaker 1: an amazing thing. Now, let's talk about your your your

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Speaker 1: baking school that I off air. I've just been raving

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Speaker 1: about this and let let's bring it on air and

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Speaker 1: about I want to come to your school. It'sen uh

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Speaker 1: Hartford from my correct Yes it is okay cool, tell

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Speaker 1: us about that and tell us how one can go

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Speaker 1: or google online, because you will be seeing me. You

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Speaker 1: maybe see me in January of maybe because you know,

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Speaker 1: when I go on vacation, I'm going to Alaska and

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Speaker 1: in May Alaska me. So you're becoming one of my

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Speaker 1: bucket lists. You one of my bucket lists. I'm here,

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Speaker 1: I'm gonna put a reserved little plaque on on the

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Speaker 1: seat for you. Thank you. You're welcome. So tell us

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Speaker 1: about your baking school. Well, I I've been teaching over

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Speaker 1: a decade. So I was teaching at King Arthur Flower

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Speaker 1: off and on for a decade, and I loved it

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Speaker 1: so much. And my husband, I wasn't in Maine teaching

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Speaker 1: at another place called Stonewall Kitchen. And my husband comes

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Speaker 1: in at the very end of it because he's the

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Speaker 1: most supportive guy in the world, and at the end

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Speaker 1: of after class because he stayed for some of it illegally.

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Speaker 1: He said, you have to do this all the time,

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Speaker 1: like you were made to do this. And and I said,

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Speaker 1: where where what he goes, we have your baking space.

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Speaker 1: Will just convert it into a school. So he actually

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Speaker 1: does the dishes on the weekends for the class or

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Speaker 1: whenever he complains about I go, this was your idea, um,

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Speaker 1: And so it's a really small class us and know

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Speaker 1: it's like dishes. Why would anybody want to play chocolates?

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Speaker 1: Your idea? So it's only eight to twelve students, So

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Speaker 1: I get to be in everybody's business all the time,

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Speaker 1: which makes me so happy because you get to connect

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Speaker 1: with students. You can make them comfortable, you can even

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Speaker 1: you know, it's so good to see someone doing something,

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Speaker 1: not just reading it. But even when students go back

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Speaker 1: to their tables, they stick there like yep, get it,

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Speaker 1: got it, got it, And then they start and they're

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Speaker 1: like what was that again? And then I can just

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Speaker 1: jump on them and say, Okay, I'm watching what you're doing.

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Speaker 1: Your hands are doing exactly the opposite of what your

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Speaker 1: brain is telling them to do, and I can like

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Speaker 1: correct them right down and there, and then they can

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Speaker 1: have that wonderful life all moment of that's what I

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Speaker 1: was screwing up, and it is just I just love

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Speaker 1: to have that connection with students to make them realize

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Speaker 1: things like sometimes it's your oven, isn't it great when

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Speaker 1: you find out that it's not you, that it's something

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Speaker 1: else entirely, that's the messing of your life. And then

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Speaker 1: just kind of give them the confidence to to move

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Speaker 1: forward in their kitchen and they don't have to use

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Speaker 1: my recipes. They can like look at whatever they want

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Speaker 1: and be able to decipher what they have to do

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Speaker 1: and maybe even do it better than what the recipe

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Speaker 1: is asking of them. So that's It's just it's my

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Speaker 1: favorite and people come from all over the country, and

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Speaker 1: people make friends and email each other after classes. Maybe

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Speaker 1: some enemies, I don't know, if they screw up something, well,

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Speaker 1: I'll be doing the coconut cake. That's that's one of

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Speaker 1: my favorites. Coconut cake, the banana cake, and the carrot cake.

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Speaker 1: Those are my three cakes that I will be making

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Speaker 1: out of the starting this weekend. I'm gonna do the

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Speaker 1: carrot cake because I'm a fanatical fanatic about and Palm

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Speaker 1: Restaurant has one of the best carrot cakes in the

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Speaker 1: countryt going in and get that. So so let's talk

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Speaker 1: about you, my friends, some more about this step by

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Speaker 1: step instruction for baking, piping, and finishing. It's called the

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Speaker 1: B A D A S S Methods. Yes, which is

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Speaker 1: I'm not gonna say it. That's good. That's why I

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Speaker 1: love her. I love her. She protected my show. Okay,

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Speaker 1: B A D A S S method It stands for

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Speaker 1: a baker head damn, assemble, smooth coat and spruce it up.

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Speaker 1: Tell us about that method, Well, I think some people

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Speaker 1: get so like they see layer cake and they feel

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Speaker 1: like everything has to happen at once, And I wanted

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Speaker 1: to break it down for everyone. For instance, make the

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Speaker 1: layers ahead of time, bake ahead, freeze it, have them

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Speaker 1: ready to rumble when you're ready. And then the next

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Speaker 1: thing you do is a symbol. This has nothing to

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Speaker 1: do with the outside. You're creating a sturdy structure that's

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Speaker 1: going to be so delicious. And if you take the

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Speaker 1: time to pipe a damn around the inside layer of

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Speaker 1: the cake, so you're you're going to make sure that

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Speaker 1: any feeling that you have on the inside isn't gonna

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Speaker 1: start like, you know, muffin topping out of the sides

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Speaker 1: of the cake. I called spank. It's banks for cake.

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Speaker 1: You know, you're keeping everything. I never knew about that.

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Speaker 1: I never knew about. So that's what I'm saying. Her book,

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Speaker 1: that little damn she's talking about, you know, putting that

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Speaker 1: little a little circle around the edge and holes the

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Speaker 1: filling inside. Never never know about that until I read

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Speaker 1: the book Fantastical Cakes. And so if you look at

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Speaker 1: all these things on Instagram, which is what everyone is

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Speaker 1: aspiring to, these really smooth, smooth cakes. It's because people

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Speaker 1: took the time to make the inside of the cake

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Speaker 1: really well constructed. The other thing that's possible is that

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Speaker 1: those could very well be starting the phone cakes. I

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Speaker 1: wouldn't rule that on entirely, but if you want a

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Speaker 1: real cake that looks gorgeous, taking those few steps will

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Speaker 1: make your cake look gorgeous on the outside but also

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Speaker 1: taste better on the inside because if you take the

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Speaker 1: time to like pipe the filling, you'll have an even

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Speaker 1: amount of filling for each bite, and so the great

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Speaker 1: ratio between filling and cake, which is crucial. This is,

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Speaker 1: this is awesome. I'm on the phone with Justina, right,

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Speaker 1: Justina uh and she's the author of the book Fantastical Cakes.

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Speaker 1: You may have seen on television today show The talk Um.

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Speaker 1: She's amazing and regards to what she's doing for me

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Speaker 1: as a as a as, she says, I'm a natural baker,

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Speaker 1: but any natural baker needs structure. The book gives a

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Speaker 1: lot of really cool structure to what you should be

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Speaker 1: aware of when you walk in the kitchen, from the

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Speaker 1: type of flower that you use the type of non

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Speaker 1: stickpan versus stick pan, knowing that, hey, you know you

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Speaker 1: want you your pan sometimes the stick so it can

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Speaker 1: make sure the the the layer that you cook stays

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Speaker 1: to the edges and doesn't shrink. Little things like that

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Speaker 1: that I didn't even know about, that she just enlightens

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Speaker 1: you about. And then the amazing damn that she talks

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Speaker 1: about to be able to keep all of the icing

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Speaker 1: that you put between the layers in place. It's uh,

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Speaker 1: you know you you wrote a book I felt for

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Speaker 1: for me. I think for a lot of people out

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Speaker 1: there who who want to be I think a starter

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Speaker 1: as a starter kit for baking because of the way

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Speaker 1: you approached. Uh, my wife is gonna laugh because she

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Speaker 1: has King Arthur flower and our cabinet, and I never

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Speaker 1: messed with it. I'm a gold medal guy. Okay, I'll

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Speaker 1: mess with that flower. I'll miss with that flower and

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Speaker 1: the face that you work for King Arthur. She's gonna

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Speaker 1: just when I walked through that door after this show,

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Speaker 1: it's not gonna be pretty. I'm just gonna I'm gonna

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Speaker 1: blame it on you, But I'm also gonna blame in

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Speaker 1: the fact that I'm gonna come up to the mom

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Speaker 1: and we're gonna spend a weekend with you and have

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Speaker 1: a great time and enjoying your school and just living

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Speaker 1: a good part of life. And that's what I That

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Speaker 1: was my big takeaway when I read the New York

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Speaker 1: Times article about you and your husband and in your

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Speaker 1: life the nineteen years, and uh, it's a balanced life

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Speaker 1: and I respect you for that. And uh, hopefully you'll

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Speaker 1: come back on my show because I feel like I

401
00:20:36,240 --> 00:20:38,920
Speaker 1: have a I have a friend, but also you're gonna

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Speaker 1: see me more than like I'm gonna just tell you.

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Speaker 1: Probably gonna be January MK weekend, you know, because on

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Speaker 1: my show was old by show. I'll be a repeat

405
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Speaker 1: on that Monday. It allows me to travel that weekend.

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Speaker 1: And so you're gonna get a booking. And thank you

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00:20:50,760 --> 00:20:54,000
Speaker 1: for coming on my show. Don't forget to me. Those banners,

408
00:20:54,119 --> 00:20:58,520
Speaker 1: fantastical cakes. It's my book, Keep winning, everybody. You need

409
00:20:58,560 --> 00:21:02,080
Speaker 1: to check out the wireless earbody from Recon. Recon earbuds

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