Stuff You Should Know – Episode: “Cake: So Great, So, So Great” (April 12, 2025)
Hosts: Josh Clark and Chuck Bryant
Producer: iHeartPodcasts
Introduction to Cake
In this episode, Josh Clark and Chuck Bryant delve deep into the delightful world of cake, exploring its history, the science behind baking, various types, and personal anecdotes that highlight their passion for this beloved dessert.
The Passion for Cake ([01:01] - [06:59])
Chuck Bryant kicks off the conversation with enthusiasm:
"Hi, everybody. Do you want to learn about cake? It's called cake. So great. So, so great." [01:01]
The hosts reminisce about their extensive previous discussions on cake, humorously noting that an entire episode was dedicated to it:
"This is super size because somehow we did 73 minutes on cake. Probably because we talked about cake a lot beyond just the facts and figures." [01:14]
They share their favorite types of cakes, highlighting personal preferences and family favorites:
- Chuck’s Favorites: Carrot cake with cream cheese frosting and red velvet cake.
- Josh’s Favorites: Publix yellow cake with buttercream frosting, praising its simplicity and perfection.
Chuck humorously contrasts his appreciation for buttercream over German chocolate frosting:
"I like sort of a tradish buttercreamy or just good old fashioned birthday cake icing type thing." [07:10]
Josh agrees, emphasizing Publix as the pinnacle of cake perfection:
"There's no better cake on the planet. It's simple, but it's tasty." [08:11]
History of Cake ([12:00] - [16:30])
The hosts transition into the historical aspects of cake, uncovering its ancient origins:
-
Origins:
Josh explains that cakes date back to pharaonic Egypt, where they were made using hot stones, honey, and grains:
"Cakes were made using hot stones and honey and some sort of grain mashed up." [13:16] -
Medieval Britain:
Chuck adds that during the medieval era in Britain, cakes were essentially sweeter versions of bread with honey added:
"Cake was like a sweeter version of bread back then." [12:35] -
Industrial Revolution:
Josh highlights that the modern American cake emerged during the Industrial Revolution, which enabled mass production and widespread home baking:
"The idea of a cake, what Americans call a cake and know and love, is a cake that came out of the Industrial Revolution." [14:13]
They discuss the evolution of birthday cakes, noting that while candles were originally used by the Greeks to honor deities like Artemis, Germans in the 1400s popularized birthday cakes with candles, solidifying the tradition:
"The Greeks gave us the round cake and putting candles on the cake to honor Artemis..." [15:12]
The Science of Baking: Ingredients and Chemistry ([20:08] - [27:56])
Chuck shares a personal story about baking a red velvet cake, leading into a detailed discussion on the chemistry of baking:
"My deal is I'm not a great baker because baking requires you to be very precise with your ingredients. Because it is chemistry." [20:39]
Key Ingredients Discussed:
-
Leavening Agents ([21:18] - [25:12])
Josh explains how leavening agents like yeast, baking soda, and baking powder work to introduce air and CO₂ into the batter, causing the cake to rise:
"Leavening agents... take air and they expand it and make the cake rise with it." [24:00] -
Fats ([25:34] - [28:24])
Chuck emphasizes the importance of fats like butter in improving texture and moisture:
"Fats improve the texture of a cake, allow it to be moist, flavorful." [25:34] -
Sugar ([28:24] - [29:20])
Josh discusses sugar’s role in moisture retention and preventing gluten development:
"Sugar binds to water and locks it in, keeping moisture in and preventing the cake from becoming tough." [28:24] -
Eggs ([29:20] - [30:21])
They highlight eggs as emulsifiers that bind ingredients together and contribute to the cake’s structure:
"Egg yolks... help give structure to the cake." [29:51] -
Flour ([30:21] - [33:57])
Josh and Chuck delve into the role of different flours, explaining how protein content affects gluten formation and, consequently, the cake’s texture:
"Cake flour... lighter, fluffier cake." [33:36] -
Liquids ([33:57] - [34:58])
Chuck talks about how liquids hydrate proteins and contribute to rising during baking through steam generation:
"Liquid helps keep things moist and fosters the chemical reaction between acids and bases." [34:31]
Baking Techniques and Tips ([35:01] - [42:00])
Josh and Chuck discuss essential baking techniques and oven management:
-
Oven Consistency ([35:01] - [38:13])
They stress the importance of a reliable oven temperature and proper cake placement for even baking:
"Consistency is key. Use an oven thermometer to ensure accurate temperature." [36:07] -
Baking Methods ([55:38] - [61:35])
Different methods, such as the creaming method, non-aeration method, and foaming method, are explained:-
Creaming Method:
"Creaming the butter and sugar incorporates air, essential for a light cake." [55:38] -
Non-Aeration Method:
Used for dense cakes like cheesecakes, often requiring a water bath to maintain moisture:
"Cheesecakes bake in a water bath to prevent cracking." [58:56] -
Foaming Method:
Incorporates air through beaten egg whites, creating meringues and spongy cakes:
"Meringue is used in pavlova cakes, adding lightness." [60:11]
-
Baking Pan Selection and Adjustments ([54:49] - [55:26])
They advise on the importance of using the correct pan type and adjusting temperatures accordingly:
"A dark nonstick pan requires a 25% reduction in temperature." [54:53]
Types of Cakes Around the World ([57:00] - [72:30])
Josh and Chuck explore various international cakes, debunking myths and sharing their experiences:
-
Tres Leches:
A moist cake made with evaporated, condensed, and whole milk:
"Three kinds of milk make for an incredibly moist cake." [71:17] -
Dorayaki:
A Japanese cake filled with sweetened red bean paste:
"Dorayaki is like two pancakes with red bean paste inside." [71:51] -
Pound Cake:
Originating from Britain, traditionally made with a pound each of butter, sugar, eggs, and flour:
"Pound cakes were named for their simple, easy-to-remember recipe for the less literate." [57:00] -
German Chocolate Cake:
An American invention named after a man with the last name German, not actually originating from Germany:
"German chocolate cake is American, named after a German-American baker." [68:58] -
Red Velvet Cake:
Discussed earlier, they reaffirm the natural chemical reactions that give it its distinctive color:
"Red velvet cake naturally turns red from the reaction between cocoa, vinegar, and buttermilk." [65:00]
Personal anecdotes highlight their diverse experiences with these cakes, adding a relatable and humorous touch to the discussion.
Personal Stories and Anecdotes ([73:10] - [77:58])
The episode transitions to listener interactions and personal stories:
-
Listener Mail:
Chuck shares a heartfelt story about receiving a care package from a listener, Nick Pagan, including framed posters, CDs, and spirits:
"Nick sent us a box with framed posters and bourbon. He's a whiskey enthusiast from the Bay Area." [73:10] -
Baking Memories:
Josh recalls his sister's elaborate Howard Jones-themed keyboard cake, emphasizing the emotional connection and creativity in home baking:
"Karen made a Howard Jones keyboard cake with Kit Kats and Rolos. It was the greatest cake ever." [53:11] -
Family Kitchen Dynamics:
They humorously discuss the tension and teamwork in the kitchen, illustrating the real-life challenges of baking with loved ones:
"The kitchen can be a place of real tension, especially if both of you do different things." [62:34]
Baking Mishaps and Tips ([74:07] - [77:58])
Chuck provides practical baking tips and shares common pitfalls:
-
Pan Selection:
"Using the wrong pan can ruin your cake. Adjust temperatures and refer to recipe-specific advice." [54:49] -
Frosting Tips:
They discuss the evolution of frosting from almond paste to modern buttercream, expressing personal preferences:
"Almond paste frosting is okay, but I prefer buttercream or Emily's Waldorf Astoria frosting." [63:46] -
Baking Soda vs. Baking Powder:
Josh clarifies the difference between these leavening agents, debunking myths about their origins:
"Baking powder contains sodium bicarbonate and two acidic minerals, reacting with water and heat to produce CO₂." [45:34]
Chuck humorously shares his challenges with baking precision:
"Baking soda is good for cleaning clothes and baking, but leave it in the fridge to soak up stank." [47:04]
They emphasize the importance of following recipes meticulously to achieve desired results, highlighting baking as a precise science.
Conclusion and Wrap-Up ([77:58] - End)
As the episode winds down, Chuck and Josh reflect on their journey through the world of cake, sharing laughs and reiterating the joy that baking brings to their lives. They encourage listeners to explore different cakes and appreciate the rich history and science behind baking.
Chuck concludes with a nod to their dedicated listener, Nick Pagan, thanking him for his support and gifts:
"Nick Pagan, you are now on the guest list for the San Francisco Sketchfest show. Just hit me up with an email." [73:59]
Josh invites listeners to engage further:
"If you want to know more about cakes, go eat some. You're gonna love them." [72:39]
Notable Quotes
-
Chuck Bryant ([02:10]):
"This made me just frankly want to put my face in a cake." -
Josh Clark ([07:10]):
"Everybody knows that cake perfection was achieved sometime in the 20th century when Publix grocery stores started selling their yellow cake with buttercream frosting." -
Chuck Bryant ([07:18]):
"That was a good coa." -
Josh Clark ([65:25]):
"I've never had any bad cheesecake. That's always good." -
Chuck Bryant ([66:45]):
"See, maybe. I mean, that's sort of like banana nut bread."
Final Thoughts
Josh Clark and Chuck Bryant's episode on cake offers a comprehensive exploration of this sweet treat, blending historical insights, scientific explanations, and personal stories. Whether you're a baking novice or a seasoned cake enthusiast, this episode provides both informative content and entertaining banter that underscores the universal love for cake.
Listen to the full episode on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts to immerse yourself in the sweet world of cake with Josh and Chuck!