Baking with Julia

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche . She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grapa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 208

No future air times were found for this episode.

About Baking with Julia:

Hosted by the late culinary grande dame Julia Child, this series showcases the country's outstanding pastry chefs, bakers, teachers and cookbook authors offering indispensable techniques, time-honored tips and meticulously tested recipes that make home baking successful and satisfying.

The featured bakers demonstrate recipes for the extraordinary variety of breads now popular across the country and for some of the greatest examples of America's favorite menu course -- dessert.

Watch Baking with Julia - Clips, Episodes & Previews

Tarts and Pies with Leslie Mackie

Chocolate Ruffle Cake with Alice Medrich

Meringue Desserts with Charlotte Akoto

Viennese Pastry with Markus Farbinger

Quickbreads with Marion Cunningham

Savory Puffs and Eclairs with Norman Love

Future Broadcast times for "Baking with Julia": (show all)

Sat, Dec 21	11:00 A.M.	Craig Kominiak NHPBS (11.1)
Sat, Dec 28	11:00 A.M.	Alice Medrich NHPBS (11.1)
Sat, Jan 4	11:00 A.M.	Michel Richard NHPBS (11.1)