\n<\/p>\n
JS: It’s such a cute and delicious cake.<\/p>\n
SU: Yeah.<\/p>\n
JS: It’s very cute. Is there any special equipment or ingredients that bakers should maybe have on hand?<\/p>\n
SU: I would say take the trouble to source some really nice strawberries. And actually, I see this somewhere in all of the text that I wrote. I said if you can’t find good strawberries, you can also do this with raspberries, and it’s actually preferable than trying to use mediocre strawberries.<\/p>\n
JS: They’re consistent. Yeah.<\/p>\n
SU: Yeah, they’re consistent and they’re lovely. Best strawberries, failing which good raspberries.<\/p>\n
JS: Nice. Well, bake lovers, once you bake through this cake, you can send us your pictures and questions. There are so many different ways to get in touch.<\/p>\n
SU: You can comment on the recipe on the Epicurious app or on the Bon Appetit website, you can comment on our Substack, or you can email us at [email\u00a0protected]. And if you’ve made it and loved it, rate and review the recipe on our site.<\/p>\n
JS: We’re your host, JS.<\/p>\n
SU: And Shilpa Uskokovic.<\/p>\n
JS: Our Producer is Emily Elias, and we had editing by Michele O’Brien.<\/p>\n
SU: Pran Bandi is our Studio Engineer.<\/p>\n
JS: Research editing by Ryan Herrington Marisa Malanga.<\/p>\n
SU: This episode was mixed by Amar Lal at Macro Sound.<\/p>\n
JS: If you like this show, leave us a rating and review and hit that follow button so you never miss an episode.<\/p>\n
SU: And if you’re not already part of the club, head to bonappetit.com\/bakeclub to find all the information you need to join.<\/p>\n
JS: Thanks for listening to BA Bake Club. And we’ll see you next month.<\/p>\n
SU: I’m Shilpa Uskokovic.<\/p>\n
JS: And I’m JS.<\/p>\n
SU: We’re both senior test kitchen editors at Bon Appetit.<\/p>\n
JS: And this is BA Bake Club.<\/p>\n
SU: Bake Club is Bon Appetit’s community of confident and curious bakers.<\/p>\n
JS: We’re creating the nerdiest and most wholesome corner of the baking internet.<\/p>\n
SU: Every month, we publish a recipe on bonappetit.com that introduces a baking concept that we think you should know.<\/p>\n
JS: And then you’ll go bake, send us any questions you might have or pictures of your finished creations.<\/p>\n
SU: And we’ll get together here on the podcast to talk about the recipe.<\/p>\n
JS: The April Bake Club recipe, Strawberry Roll Cake is live now on bonappetit.com. And we’ll tell you a bit more about that at the end of the episode.<\/p>\n
SU: But today, today, Jesse, we’re here to talk about your chocolate Guinness cake.<\/p>\n
JS: Yes.<\/p>\n
SU: Here are some of the comments we’ve got on this cake, in quotes, “Indulgent, truly obsessed, magic cake.”<\/p>\n
JS: Okay.<\/p>\n
SU: Jesse, tell us. Tell us everything about this magical indulgent cake that everybody is truly obsessed about.<\/p>\n
JS: Yeah. The truth is I feel like sometimes for Bake Club, we sit and we pull these ideas out of our head. And then sometimes we-<\/p>\n
SU: That’s not the body part I would’ve referred to.<\/p>\n<\/div>\n