Can we have a heart to heart?
Good. Thanks.
The reality is… I’m up to my ears in emails from many of you lovely people. Don’t get me wrong, it’s great! I totally love it… but honestly, I’m overwhelmed.
Let’s make this fun. If you have a question… any question, leave it as a comment to this post, and I’ll answer it. Any and every question, answered… I promise.
It could go something like this:
Hey Joy, do you really like pancakes as much as you say you do? What’s your favorite toothpaste? Do you have a recipe for peach cobbler on your blog? And what should I make my Dad for his birthday?
My answers might be something like this:
Yes, I really do like pancakes as much as I say I do. My Dad’s pancakes are a little bit of awesome. Aquafresh… the silver kind, that’s some good toothpaste. Peach cobbler? No not yet. And for your Dad’s birthday how about Mocha Coffee Coffee Cake?
See? We could be going places with this. Maybe you have a question about my camera. How about culinary school? We could talk about that. Anything at all…
Let’s do it. You ask. I answer. Easy as pie!
Pat Burdette
What causes the wet spots, solid or guminess in pound cakes? It occurs mainly on the bottom and when taken from the oven the cake sinks and becomes heavy. When this happens I know that the solid or wet spots will be in the cake when I cut it. Cake browns nicely on the outside.
Ruth Brown
What causes the wet spots, solid or guminess in pound cakes? It occurs mainly on the bottom and when taken from the oven the cake sinks and becomes heavy. When this happens I know that the solid or wet spots will be in the cake when I cut it. Cake browns nicely on the outside. Please help.
Sarah Ann
I have been trying to find a reasonable recipe for wild-fermented sprouted grain sourdough bread. It’s all very confusing seeing different recipes and measurements and all that. I need something stable and concise. Can you help me?
Chef J
Hi Joy,
Bread. I have tried everything but i still cant get a nice large crumb in my bread.
High protein flour, nursery water, dough conditioners, wheat gluten, proofing not proofing, different yeasts ,mixing in non metallic bowls ect and though the bread is soft & tasty and rises well i always get a heavy dence loaf. i tried a boxed mix and it came out perfect. what am i doing wrong?
Thanks
Chef J
Patty Tomaskovic
Hi Joy,
With the approach of summer right around the corner, and my thoughts weighing heavy on some fresh, juicy peaches, i was curious if you were going to go on a quest for “the best peach pie” recipe out there? Amazingly, I notice that you don’t have a peach pie recipe listed in your pie category. What gives, Girlfriend? Don’t tell me you forgot about us peach lovers? Please….say it isn’t so! ;)
Parnelli
Hi–Springform pan problem:
My cheescakes are leaking during baking. Can I line a springform pan with parchment to stop this?
Cheesecake cracks solution:
After pouring batter into pans, pick them up & drop them until the bubbles stop coming to top. They are what makes the cracks–assuming there are no drastic temp. fluctuations.
joythebaker
to keep my cheesecake from leaking or letting in water i line the outside of the spring form pan with two layers of foil. that keeps the water bath out and the cheesecake in!
justine
Hi Joy!
your blog is such an inspiration to me because im currently pursuing pastry in a culinary school(yeh, i know.) and i would so love to meet you in person and talk about food and everything under the sun!but unfortunately im from across the world in Asia:(
Anyway, i do have a few curious questions to ask you.How hard did you work to get to where you are today?How do you find so much time and energy to do so many things at once?i mean, you have your work and then this blog and then there’s socializing…lastly, what’s your favourite ingredient of all time!
thanks for your time:)
Marilyn
I guess I should ask a question instead of playing story time (above). Obviously, some brownies need no additions, but if in the mood, do you have any favorite or just fabulous additions to brownie batter?
Also, this is rather silly and I’m not sure if there are many, but do you have a favorite literary referenced baked good? (Mine: Lane Cake)
Marilyn
Dads and Pancakes. My dad rarely cooks, maybe heats up some canned soup or cranks out an egg sandwich every six months. However, I discovered, after he peeked over my shoulder while making pancake batter, that he has been the “Flicker’s Nest” (the family hunting cabin) pancake maker for probably twenty-five years. I was nearly stunned when he told me that he prefers to add brown sugar, orange zest, and vanilla to his pancake batter. It was terribly adorable.
Jana
Joy-
I’m wondering what you think its the best quality vanilla extract. Do you buy it or make your own? If you make your own, how long do you age it?
Thanks :)
Anna
Wondering if you have any good cookbook recommendations? Especially any with good photos, I can’t deal with cookbooks that don’t have any pictures, thus the love for blogs such as yours. Also agree with the requests for pictures of your kitchen, I guess I’m just nosy. Plus it gives me an excuse to buy any neat gadgets or fun looking spoons, or stuff like that.
Liana
I am just beginning my story of baking with a 1st birthday cake in the shape of a 1. I have made a cake, wrapped it and frozen it. I will be icing it in a couple of days with your chocolate buttercream frosting.
* How long do I leave it out to thaw before icing?
* Do I allow it to thaw in the plastic wrap or uncovered?
* Any other tips?
Panifica
Joy the Baker,
Where do you buy your professional baking ingredients? I am using ALOT of flour lately & want to buy in bulk, but the stuff at the local club warehouse just doesn’t cut it (or sift it, as the case may be).
Thanks!
Teanna
Hey Joy!
I know you’ve been asked this, but I don’t know if you are directly responding to people! Did you go to culinary school? Do you currently work at a bakery? Have you been working at a bakery for your entire professional life? I’m in my late 20s and thinking of doing a career switch and even looking to work for a bakery on the weekends part time just to learn the ropes until I make the switch! Do you have any advice? Thanks so much!
Libby
Joy:
My question is yogurt. Yes question, not statement. Yogurt? Do you make yogurt? I know it’s not baking but do you know how difficult it is to find someone with help for making yogurt? Well, let me tell you it’s tough! I can make plain old plain yogurt. But my tastebuds (and children) are SCREAMING for some flavor. I’m not sure what to add or how to do it where it won’t ruin the texture of my yogurt. Any ideas?
Thanks in advance – Libby
I bag you
Ciao Joy! I am a cupcakes/muffins addict and I like your blog very much.
I of course like your creations and the super brilliant way you present them, but this time I’m writing you because (since I hate plastic bags) I appreciated your post about reusable grocery bags “Baggu for you” very much. I was very surprised in reading all the comments your readers left there, wow! Unfortunately, when I found that post, it was too late to write a comment, so I will do it now together with some questions…
1) Have you ever heard about http://www.morsbags.com?
2) Do you like sewing?
3) Have you ever sewn a reusable grocery bag yourself?
I sewed around 200 up to now and I think it is great fun and a fantastic way to help our planet!
Spring is just around the corner, isn’t it wonderful? :o)
I wish you all the best.
rachel h.
yea! you made pb! most delicious.
lauren
I love u. Cake looks amazing. Seriously.
Val
Hi Joy! I am a relitively new fan, but I have to say I made your cinnamon roll muffins on Valentine’s Day and they were a huge hit… even without the powdered sugar icing. :)
That is all… aren’t I sweet? lol…
Val
Stiffler
No questions, you have too many to answer.
I just wanted to say CONGRATS! on making the London Times’ 50 of the world’s best food blogs.
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5561425.ece
zurin
Hi Joy! m still waiting for an answer from ur question n answer post regarding the strawberry southern cake…U must be overwhelmed by so many questions so let me help u out. I’ll take the answer to my first question as a yes and Ill google the answers to the other 2. :)..ur welcome. Love ur blog!
Maja
Hi, Joy!
My question is: do you know of any _great tasting_ rolled fondant/sugarpaste/whateveryoucallit recipe? I love the liberty of decorating with fondant, but i hate the flavour and am constantly on the lookout for finding the perfect, tasty gumpaste … so far i’ve tried buying it, making it from scratch and making it from marshmellows, but i like for my cakes to have flavour and any of those options is just a sugary, chewy blanket …, so when faced with options of putting that as a finishing touch or covering the cake in either whipped cream, frosting or chocolate+butter, i usually opt for the tastier solutions with less decorating liberty. I was thinking of maybe trying to make a cross between a fondant and marzipan paste, though i would need a better machine to polverise the almonds, what do you think? And don’t feel overwhelmed with the questions :), we’re here to read you, laugh and dream of tastes with you, not to add stress to your life. Thank you for a beautiful blog!
a hug from accross the world, Maja
smo
i second the cookbook commend. your instructions are so brilliantly clear to follow, the images are beautiful… all you need to do is swoosh it all into a lovely layout on Adobe InDesign, print to .pdf, then upload on lulu.com and VOILA!! seriously that simple. that’s how i made my portfolio. you’ve got my email with this don’t you? if you have any questions feel free to ask away! i love your blog!!
Shawn
Hi! I saw on your post about how to frost a cake that you would post the recipe for Yellow Cake with Swiss Meringue Buttercream and Caramel Butterscotch, but I can’t find it. I would love to get the recipe for a birthday party.
Also, I made your pan dulce and it was amazing!
Thanks!
Carrie
Hi! I love your blog and have tried a couple of the recipes! I loved them!
This questions is about your camera since that was one of your suggestions! :) I have just recently purchased a nicer camera and want to know how to get my background to just kind of fade away. What kind of camera do you use for these pictures?
Thanks!
Lisa
Hey Joy — this isn’t really a question but I concur with one of the other posters — you SHOULD hold baking courses. I would totally fly down from Vancouver to come to one.
And why don’t you have a cookbook out yet?? :)
Carole
I’m going crazy. Unless I use shortening (Crisco or some kind of margarine) my chocolate chip cookies come out FLAT. Then they get crispy. I tried Alton Brown’s recipe yesterday – he has 3 and I tried the one with bread flour. It calls for butter. They’re supposed to be somewhat chewy. They were flat and after cooling, crisp. WHAT AM I DOING WRONG?
brilynn
Why do my cream puffs and gougeres bake into flat discs instead of puff into nice little spheres?
And what’s your favourite ice cream flavour?
Veronica
Hi Joy, I just wanted to tell you that your blog has inspired me to bake like no one else has. Thank you for helping me include love as the premiere ingredient in every cake, cookie, cupcake and delicious treat I make. I have far too many questions, but one that comes to mind this very moment is: Will you gift us with anymore of your video podcasts?
Marianne
Hi Joy,
Pie crust makes me suicidal, and my family loves pies. Can you save them from a pieless life?
Kim
Hey Joy – Love the blog. I am overwhelmed with all of the questions and their not even for me to answer! I was wondering if you had any good cookie recipes that pack up and can be mailed well. My brother’s bday is in less than a month and I want whatever I bake him to be fresh when it gets there. Thanks!
Jim
Hi Joy, no questions, just wanted to say I love your blog! Both my wife and I read it and love all the recipes! Please don’t get overwhelmed – keep cooking/baking/ posting – cause we love it! Thanks Jim
Coco Bean
Hey Joy, one of my friends said he recognized you from U of Windsor. Is it true that you were once one of us happy go lucky Canadian’s, or was he mistaken? If he is right, than it is a really small world, but then again everyone in Canada knows eachother, EH!
Sweetcharity
Hey there!
Great idea for a post! Can’t wait to read all the answers :)
I’ve noticed that you seem to have had a pretty strong following since the birth of this awesome lil’ blog… how do you generate traffic to your blog, and what other channels do you use to get your words out there?
And food related, what would your perfect “last dessert” be?
~Char
LaRell
Hey blogger girl! I need to know more about blogging. What have you found to be the most successful for your blog and how do you make it worth your time?
Thanks!
Ariana
Hi Joy, great blog! I am trying to improve my cake decorating skills. I did see your post on how to frost, which has helped. But a couple of things I need to know: do you use a special tool to slice your cake layers so evenly? Also, when serving the cake, how do you get the slices to look so pretty? I used a serrated knife and do wipe it between slices, but still get crumbs all over the slice. Thanks!!
Lindsay
No questions here…I will read the answers to the others…just stopped by to let you know I enjoy reading, looking, laughing, smiling, at your blog! :)
carsen
:) you’re so popular!
Do you have a recipe for macaroni and cheese? I woke up craving it..and if you did have a recipe, I bet it would be a good one..
PS:
“a) What inspired you to start a blog?
b) Did you know you’re amazing?
c) What’s your favorite thing to bake?
d) Has anyone told you that you’re amazingly sexy?
e) Will you forgive me for being an internet creeper?”
..Really?
Leesie
Oh Joy – joy, joy, joy! I’ve been wanting to ask this question forever: Can I use less sugar called for in a recipe or will it completely change the outcome or structure (besides a less sugary taste)? I love everything about you and your blog too ;o) Thanking you in advance. I hope you are having a wonderful weekend!
Shauna
Joy: Thanks so much for allowing your many adoring fans to have the opportunity to ask you questions – you are truly fabulous! Since many of my questions are already in the queue above, I’ll ask the big one on my mind:
If you had children and could only share one recipe with them, what would it be? (I have children, and they LOVE your dad’s pancake recipe, so it has to be a different recipe from that one since they already help me make those pancakes on the weekends.) ;)
Thanks in advance!
cyndi
What camera do you use to take such amazing pictures?
Johanna
I have a basic question referring to icing or frosting, as we don’t have it here in Germany: Is there a difference? Is it supposed to stay soft or does it harden? (Good to know when choosing a recipe and the outcome has to travel …)
And another question: Do you bake for a living using your own kitchen?
Thanks! :)
Ali
Well, I’ve had this question for a few days now and you gave me the opportunity to ask it. However, I am now feeling quite guilty seeing as you said how overwhelmed you were feeling and now I see all of the other questions that people have asked. Maybe you should make some of those killer doughnuts to eat while you respond?
What’s the difference between measuring cups for dry and wet ingredients? Should I hang my head in shame if I use them interchangeably? I know that there is supposed to be a difference but I don’t know what it is and how to know which measure to use for which ingredient.
Nisey
HeLLoo!!! This is actually my second comment to you. U didnt reply to my comment which was posted under the chocolate chips cookies debate part 1. But anyways, i was still hoping you could answer my question. I was wondering how long do i need to chill my cookie dough cause its not really stated in the recipe. Thanks a lot!!! Love your blog:):) Its AWESOME:) xP
pyneapple
a) What inspired you to start a blog?
b) Did you know you’re amazing?
c) What’s your favorite thing to bake?
d) Has anyone told you that you’re amazingly sexy?
e) Will you forgive me for being an internet creeper?
Holly
Hi Joy, thanks for taking questions! Here are mine:
1) Do you have a full-time job besides blogging?
2) Is your sourdough starter still alive?
3) Do you plan on sharing a sourdough bread recipe or any other uses for sourdough starter?
4) Do you have any recipes that use rosewater?
Thanks!
Melissa
Love the website! It inspires me to bake, and my family loves it when I bake. Keep on keepin’ on, and thanks for the recipes and photos.
Catie
Thanks for the awesome blog! Now my questions:
1)What is your favorite cookbook specifically for cakes/cupcakes?
2)Where did you get the awesome flower chocolate molds that are on the cupcakes on your homepage?
Thanks again!
Maria
Joy you are far too popular:) I won’t ask a question since you have so many already, but I will say that I adore you and your blog!! THANK YOU!
Michelle
Hi Joy,
I really enjoy reading your blog.
Have you ever considered offering baking classes? I would really love learning from you :-)
Mic
Beryl
I’m looking for baking/pastry workshops in California to help me figure out if culinary schools is for me. Any suggestions?
Melissa Melendez
Hi Joy!
I LOVE your blog! It inspires me to bake more. Really. It does.
What is your favorite T.V show?
Perrin
Hi Joy, I love reading your blog. Where did you learn to take such excellent photos? Do you have training in food styling and photography? What camera do you use? Is it time consuming, blogging? And can I have cookies too? Those cherry jam ones look SO TASTY!
Amy
Hi Joy!
What’s your favorite cookbook?
Can I substitute orange juice for milk in most recipes?
Thanks for your amazing blog!
Amy
kelly alice.
hi joy,
thank you for your wonderful blog, photos, and recipes! i was wondering… in your post “eat food, you’ll like it,” you have a french press in the photo that appears to already have dairy in it. i’d love to know how (amounts, ingredients, timing, etc) you make your coffee. it looks scrumptious!
xo
Tyler
Hi Joy- I just wanted to say thanks for a wonderful blog! All of your recipes that I’ve tried so far have been delicious and gotten rave reviews :) Thanks!!
andrea
Will you send me cookies? Doesn’t hurt to ask.
Patsyk
What 3 things did you learn in culinary school that everyone should know?
I ADORE your blog, and look forward to reading all of your answers!
jillian
What is your favorite artist to listen to when making bread?
What is your favorite cookie?
Thank you, darlin’!
Sarah McGalliard
so… did you go to culinary school?
i almost, almost, ALMOST (!) went to Johnson & Wales to major in B&P Arts (got so far as to registering for classes then had a really quick change of mind)
it’s still a dream to go…someday.
Verbenabeth
Alright, Miss Popular, I’ll repeat my emailed offer to trade you your dad’s peach pie recipe (which you mentioned to me this past summer) for my grandma’s secret pineapple merangue cake. Also, have you ever made chocolate pate? Got a good recipe? Hope you’re dealing well with your fame. We’re proud of you! :)
~Beth
la vie est belle
Are you going to post all the answers for all to see? Hope so,
Cheers
Butterball
Are you feeling more overwhelmed than before? No answer needed! You are a gusty one 4 sure!
Nirvana
Hi Joy :) Wanted to ask about your camera — did you take classes or is it just the camera type that gives such gorgeous pics?
LOVE your blog!
Jacqueline
Joy, you run an excellent blog! Love the anecdotes and delicious baked goods. And your dad’s pancakes! Questions:
What recipe ingredients are worth splurging on?
Is there a particular bakeware you would swear by?
Most intimidating food-project you ever took on?
The Blacksmith
Dear Joy
First of all, I must say that, in a personal level, I like a lot your writing style and of course, all the recipes that inspire each post of this entertaining blog. Nonetheless, since indeed you’ve become a celebrity in the blog universe, I was wondering if you feel somewhat responsible for the health compromise entailed by many of your recipes. In all the sense of the “porn” food I watch those pictures and rummage through the recipes with delight, but unfortunately I do not try to make them a reality because I feel that -as a hazard- they would compromise my health (and my family’s), and I’m not talking only about the fattening factor, but of the myriad of problems that you can get from refined sugar and animal fats.
My specific question is: Have you thought of making healthy versions of some of your recipes, or proposing a corpus of kid-friendly, healthier recipes that use fruit sugars and fat subs for a more conscious approach of your culinary art?
And I’m not talking about splenda (eeevil) or oil, but of really wonderful creations that can go over the top without the heavy use of sugar and fat?
From a concerned “consumer”,
All the Best – The Blacksmith.
Cakespy
OK Joy, here’s mine: do you prefer cake or raised doughnuts?
Rina
I just wanted to wish you a Happy Valentine’s Day and tell you that I love your dedication and charm! I hope you do end up moving to SF…=).
snooky doodle
just wanted to say I love your blog ;)
mike
Hi Joy – what a “treat” this blog post is!
* I’m looking for your “springform bundt” pan – and wondered if could tell me (us) the maker, etc. I’ve found a couple, but they don’t have the nice, angled rounded top that yours does. I have a cake pan fetish – that’s why I’m asking. :)
You used this on your Grapefruit Cake post the other day. Thank you for the fantastic blog!
Heather
your most favorite cupcake?
oh, and who makes the best cookie cutters, and/or best material for cookie cutters?
i made the heart-shaped, chocolate dipped, rice crispie treats for VD- everyone LOVED them! I have never made one of your recipes that wasn’t awesome, and i’ve made a bunch…you’re like some sort of baking superhero!
Sri
Love your blog, Joy!
In your opinion, what is the best cocoa powder (whether it’s natural or dutch processed)?
If you are told that you can only eat 1 dessert for the rest of your life, what will it be?
Vicki
Have you heard of a frosting that uses some fondant (guessing “bakers fondant”) then creams in butter and powdered sugar producing a buttercream fondant?
Melanie
How do you manage to stay so skinny while being a foodie and eating the amazingly yummy, not-usually-low-fat goodies you post here? All things in moderation, a killer exercise regimen, genetically gifted with a good metabolic rate, or…?
Yolanda
How do you bake so much, sample what you bake, and manage not to be obese? You mentioned once that you were an English major in college. What did you want to be when you grew up? Did you ever do it? How did you move from English major to Baker Extraordinaire?
Jarani
hi joy!
what would your personal advice be for a 19 year old (or anyone at all, really) who wants to make a career out of baking?
were you ever inspired to open your own bakery?
Marisol
Your super soft chocolate cupcakes are in my oven right now. I can’t wait to taste!
Curious as to why some bakers use all-purpose flour and others use only self rising flour and yet others use cake flour? Too many flours for me!!
Thanks again for sharing your love of baking with the world. You rock!
Heather
Hi Joy! I’m a pretty novice baker but I want to purchase a stand up mixer to help with my dough-making and such. Can you recommend the easiest to use and best bang for my buck as a SAHM, barely moving away from Betty Crocker baker?
Sarah Jackson
Dear Joy,
1) How are you?
2) Is your last name Jackson?
3) Where is my mini gooey chocolate cake? Have yet to receive.
Cordially yours,
Sarah
Elle
Hi Joy! I was wondering where you went to pastry school, and what you think the main differences between really well-known, really expensive programs and less well-known programs are (if you think there are any at all.) Any recommendations?
Deanna
Is Simon just a good friend or that person that you hope to get those husbandly hugs from someday?
Kaitlin
I’ve always been under the impression that you did work in some type of bakery as well as baking for fun. If so – is it the coolest thing ever?
Also, the 100mm macro lens… It’s totally worth it, isn’t it?
Oh! And I love your blog. It’s very homey and inviting :D
Jennifer
Hi Joy,
Do you bake just for fun, or is it your job too? Who gets to eat the goodies you post on here?
Sugar Duchess
What are your favorite cookbooks? Do you have any go-to cookbooks that you know you can always depend on?
Irina
Do you have a failsafe, foolproof cake recipe in your head? (I’m asking because I have one, and today found out that my fifteen-year-old daughter has a different one)
zurin
Hi Joy!
love ur blog! My question is ..do u mind if I post ur southern style strawberry cake on my blog looking xactly the way it looks on ur blog? The photography is stunning! wl gv credit to u of course.
question 2 : s this really a southern cake? were the southerners the first to invent it? Ok..so that 3 questions in all. Hoe to here from u soon. Thanx
Julie
No questions here…. just want to thank you for your creativity. I love your wittiness and sense of humor. Thanks, julie
robin
what is your kitchen like? the one in photo of profile? or other kitchen? size? equipment? favorite implement? can’t do without?
Trisha A
Hey Joy!
What icecream maker do you have? How big is it?
Maggy_Keet
What is the best frosting for icing cupcakes?
Donna S
Hey Joy,
What are your 3 favorite (most recommended) baking products (food products)?
3 favorite appliances?
3 favorite baking utensils?
Thanks!!