Preheated Baking Podcast

It's finally time for Andrea to make good on her #20for20 promise to make a dessert that tastes as good as the raw cake batter from Episode 122! First stop: the scientists, who say cake batter flavor is a combination of vanilla, nuts and butter. Andrea started trying Funfetti cake batter dips (thanks to listener Miranda!) but found them too 'cream-cheesy' and not fluffy enough. It wasn't until she was making Nigella's No Churn Coffee Ice Cream that she realized it had the texture she wanted. A quick search of the Internet turned up a No Churn Cake Birthday Cake Ice Cream from America's Test Kitchen, always a trusted source.  Did this ice cream fulfill Andrea's quest to safely indulge in raw cake batter? Listen to find out! You can read the full show notes here. Stefin and Andrea will be back together again with feature-length episodes starting September 7, but until then, consider listening to any of the nearly 200 episodes you may have missed. And be sure to tag your summer baking pics @preheatedpod on Ins