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#I guess i get the cake all to myself then how to#

In a bowl, sift together cake flour, cornstarch, baking powder and baking soda. OK, it says butter the insides of three six-inch cake pans. MCCOY: But really, the process went mostly smooth. MCCOY: You know, Aaron, you can't be afraid to take whisks. For the cake part, I had help from my friend Christie Graef (ph).ĬHRISTIE GRAEF: We're going to do a great job today because we have science on our side. I baked three round cakes, and then made the frosting that goes in between and around the layers. OK, Berly, before we dive into the science, I've got to hear about your experience making your very first cake. You can either tweet us or email us at And then make sure to join us October 19 at 3 p.m. So please send us your questions, your ideas, things you want to talk about before October 19. In fact, we want to know what you want to know about SHORT WAVE ahead of time because it will help us plan. We'll share some behind-the-scenes shenanigans and other stories. We'll talk about the early days of how SHORT WAVE got started. It's going to be on Wednesday, October 19 at 3 p.m. We are throwing a birthday party, and you are invited. SCOTT: I know you can't wait to cut into the birthday cake, dear listener. And you're listening to SHORT WAVE, the daily science cake-cast from NPR.

#I guess i get the cake all to myself then how to#

MCCOY: How to make your cake fluffy, your frosting smooth, plus Adriana's tips for new bakers. SCOTT: So today on the show, to celebrate SHORT WAVE's third birthday, Berly and Adriana talk about the science of cake. PATTERSON: Like, understanding why things happen and the background of how a buttercream comes together rather than just the straight-up recipe. She now has a YouTube baking channel called Sugarologie, where she makes these science-themed baking videos. studying biochemistry and then discovered a knack for baking. I could talk to you about this for, like, hours. And by the powers of science, it came out great because I had help from a scientist-turned-baker, of course.ĪDRIANA PATTERSON: There's a lot of just basic science concepts that go into baking - thinking about water and how it mixes with oil, incorporating air into different kind of media.

Because as you know, I - a very much non-baker - made a fancy cake. SCOTT: (Laughter) All right, Producer Berly McCoy. SCOTT: And celebrating with people you care about. UNIDENTIFIED PEOPLE: (Singing) Happy birthday to you. You are listening to SHORT WAVE from NPR. I want to give huge feliz cumpleanos to SHORT WAVE, hoping for the long future of this program. That being said, if you are planning on making it the night before and serving the next day, I would wait to top it with the peach chunks until right before serving.UVAL DESCATES: Hi, my name is Uval Descates (ph) and I live in Valparaiso, Chile. The cake is so moist and the flavors have really developed nicely.

My favorite time to eat poke cakes is the day after.

Make the day before and let it sit overnight, or start preparing in the morning so it has time to sit in the fridge.

Plan ahead of time as poke cakes need refrigeration time.

I know some poke cakes call for a fork to make the holes, I would suggest not using a fork for this recipe because the holes will be too small to really get that fresh peach juice down into all of the cake. You want larger holes so that the peach syrup soaks into all of the cake.

To make the holes in the cake you can use the end of a wooden spoon, or any handle that has a circular shape.

The recipe does call for fresh whipped cream which is a must when you are eating fresh peaches, but if whipping your own cream scares you, or you just don't have time, you can also use an 8 oz tub of Cool Whip. Of course, you can make this as "not simple" as you want by making a vanilla cake from scratch instead of using the boxed cake mix. Let that come to a boil to thicken a bit and that's it. It's only a matter of combining fresh peach puree, sugar, and lemon juice.

Refrigerate and then frost with a cream cheese whipped topping, and refrigerate again. Pour this insanely delicious fresh peach syrup all over that cake, making sure that all the holes are filled. Prepare and cook according to the instructions and then poke holes in it when it comes out of the oven.

The cake is a boxed French vanilla cake mix. Say hello to peaches and cream poke cake. I took it as a sign that I needed to make something with all the peaches. My protein shake is peaches & cream and somehow I always end up ordering peaches and cream when we go to the local shaved ice place. Here in Utah, it's peach season and I can't help myself when all I see are fresh peach stands and the grocery stores advertising them for crazy low prices. I have been obsessed with all things peaches lately.