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Full show - Monday | Toy Story 4 is garbage | T. Hack has to deal with his wife getting hit on a lot | You be the judge - Classroom cupcakes | OPP - Honeymoon with the in-laws | Gift-free birthday | Judging | T. Hack almost bombed his interview with Slacker | Lying to friends | Do you have these things in your car? | Stupid stories @theslackershow @thackiswack @radioerin
I’m Hungry by Lex Friedman. I’m Hungry by Liam & Lex. And an update on that blind friend date. Transcript
Donut touch that dial! Daryn Robinson RETURNS in this fully baked improvised musical! And that's muffin to joke about. Foxy fritters, leading long johns, berefect bagels, and more! It's a bearclaw of an episode on this week's Charm Scene! Cast: Lily Ludwig, Austin Packard, Daryn Robinson Music Director: Sam Scheidler Drums: Chris Ditton Follow us @CharmScenePod on Instagram and YouTube, or shoot us a message at CharmScenePod@gmail.com!
Send us a textThis week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?). At Three Kitchens, we're all about trying something new. Usually we prefer to have a recipe to follow, but what can you do? Sometimes there isn't one. In this case, there was an Instagram video with no recipe, but some vague details provided by helpfulish commenters. Probably not a baking project for an amateur, but what the heck. Let's go. The chocolate cake Heather bakes up for these cupcakes is an easy recipe called One Bowl Chocolate Cake. The ingredients are mixed up together in one bowl (obvs), and then you add a cup of hot water, which makes a thin cake batter. She amped up the chocolate flavour by adding instant coffee to the water. The tops of the cooled cupcakes are then hollowed out to leave room for the cream egg filling. In this case, the filling is a type of marshmallow fondant made by melting marshmallows and mixing in icing sugar until it's a pipe-able consistency. A small amount is coloured to look something like egg yolk, and then it's a game of filling cakes to look a little like a chocolate cream egg. Give this one a try! It actually turned out super cute and it's a fun cupcake for Easter. ~Chocolate Easter Cream Egg Cupcake recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!
Does the young child know that the adults in their lives are planning for the best for them? Caregivers and parents should prayerfully plan the best mental, spiritual, and physical for each child. Take seriously your thought of becoming a caregiver for a child; it will be the most important job you will ever do. Then we interview Gigi Buttler. As a young child, Gigi knew that to succeed, she had to work hard and offer a service that people wanted to buy. At age seven, she sold eggs out of her little red wagon to neighbors. At age fifteen, she bought cleaning supplies and started a cleaning service out of her rural California home.
An anonymous guest shares what a good Daycare experience would be. She comes from a wealth of experience having been a Daycare provider. What do you do about tears at the separation? What are the basic rules? How do you keep the environment safe? These and many more ideas will be shared. Our guest, Gigi Butler, shares her success story, hard-won business acumen, and the life-changing inspiration she has gained from a challenging life. Each chapter includes a delicious dessert recipe for cupcakes and more!
For 22-year-old bestselling author, Carrie Berk, it hasn't always been 'Peace, Love, and Cupcakes!"Despite Carrie's MAJOR success writing children's books, she has quietly 'carried' the burden of anxiety...UNTIL NOW! Plus, if you think YOU'VE suffered an inconvenient panic attack- wait until you hear how Oliver braved one in the bedroom!See omnystudio.com/listener for privacy information.
In this episode, we discuss RFK JR's meal at Steak 'n Shake, our biggest business regrets, and what we recommend a mother do whose child ate 5 cupcakes at a birthday party.We hope you enjoy this episode and if you'd like to join us in The Online Fitness Business Mentorship, you can grab your seat at https://www.fitnessbusinessmentorship.comThank you!-J & MWATCH this episode on YouTube: https://youtu.be/inKzHdswN_QTIMESTAMPS:(00:00) — Intro(00:11) — Undisclosed locations, nutrition on the road, & Core Power stories(06:22) — Bottled water, reverse osmosis, & microplastics in your balls(10:23) — Grok vs ChatGPT, brain implants, & rebelling against social media(19:59) — Jordan's plan to ditch social media(23:57) — Shoutout John Arnold(24:19) — RFK Jr ate fries at Steak 'N Shake...(31:37) — So, your kid ate 5 cupcakes at a birthday party...(37:56) — Our favorite books of all time(39:53) — Things we're glad we did (or didn't do) in business(47:01) — Wrap-upFollow the show on social:YouTube - https://www.youtube.com/@personaltrainerpodcastInstagram - https://www.instagram.com/personaltrainerpodcastTikTok - https://www.tiktok.com/@personaltrainerpodcastJoin our email list & get our FREE '30 Ways To Build A Successful Online Coaching Business' manual: https://bit.ly/30O2l6pCheck out our new book 'Eat It!' at https://www.eatit-book.comIf you have any questions you'd like to have answered on the show, shoot us an email at info@fitnessbusinessmentorship.comIf you enjoyed the episode, we would sincerely appreciate it if you left a five-star review.----Post-Production by: David Margittai | In Post MediaWebsite: https://www.inpostmedia.comEmail: david@inpostmedia.com© 2025 Michael Vacanti & Jordan Syatt
Mystery Cupcakes 03/24/25
Send us a textKey Points to Cover:✅ How Hormones Impact Your Prep – Understanding cortisol, estrogen, testosterone, and thyroid health. ✅ Common Hormonal Imbalances – How to spot red flags like fatigue, water retention, or stalled fat loss. ✅ Smart Training & Nutrition – Optimizing workouts and diet to support hormone balance. ✅ Supplements & Bloodwork – What tests to get and how to use supplements wisely. ✅ Post-Show Recovery – How to rebalance hormones after a competition.Follow on IG at: @eighteendiagnostics @balanceandbodydiagnosticswebsite: https://www.balanceandbodydiagnostics.ca/ Welcome to Cupcakes & Protein Shakes, the podcast that gives you the tools and inspiration you need to achieve your fitness and wellness goals. Follow your host Savana Sharp on Instagram, YouTube, and TikTok for even more great content and insider tips. Join the community on Facebook! We've got some fantastic discount codes and links to share with you today! Use code "SAVANAS" for 10% off your purchase of Angel Competition Bikinis, and sign up for a free consultation with Savana to design your dream competition suit. If you need help with bikini posing, book a session with Savana at https://calendly.com/savanasharpposingIf you would like to work 1:1 for bikini prep or lifestyle coaching with Savana please apply for coaching here: https://savanasharp.com/lifestyle-coaching-application/ Looking for some sweet Cupcakes & Protein Shakes merch? Check out our store at https://www.bonfire.com/store/s...
Hour 4: Cavs goals, Arguing about cupcakes & dinos, playoff matchups full 2086 Mon, 17 Mar 2025 14:27:03 +0000 JAL1Qh09RYRAmyYKTqMd8sdO96R3IZAB sports The Ken Carman Show with Anthony Lima sports Hour 4: Cavs goals, Arguing about cupcakes & dinos, playoff matchups The only place to talk about the Cleveland sports scene is with Ken Carman and Anthony Lima. The two guide listeners through the ups and downs of being a fan of the Browns, Cavaliers, Guardians and Ohio State Buckeyes in Northeast Ohio. They'll help you stay informed with breaking news, game coverage, and interviews with top personalities.Catch The Ken Carman Show with Anthony Lima live Monday through Friday (6 a.m. - 10 a.m ET) on 92.3 The Fan, the exclusive audio home of the Browns, or on the Audacy app. For more, follow the show on X @KenCarmanShow. 2024 © 2021 Audacy, Inc. Sports False https://player.amperwave
Ken & Mitch argue about cupcakes & dinosaurs at Myles Garrett's press conference full 1012 Mon, 17 Mar 2025 13:43:11 +0000 a0Lnwr44NT7QEJpeiDt1Zbm2RlbDWgUi nfl,sports,football,cleveland browns The Ken Carman Show with Anthony Lima nfl,sports,football,cleveland browns Ken & Mitch argue about cupcakes & dinosaurs at Myles Garrett's press conference The only place to talk about the Cleveland sports scene is with Ken Carman and Anthony Lima. The two guide listeners through the ups and downs of being a fan of the Browns, Cavaliers, Guardians and Ohio State Buckeyes in Northeast Ohio. They'll help you stay informed with breaking news, game coverage, and interviews with top personalities.Catch The Ken Carman Show with Anthony Lima live Monday through Friday (6 a.m. - 10 a.m ET) on 92.3 The Fan, the exclusive audio home of the Browns, or on the Audacy app. For more, follow the show on X @KenCarmanShow. 2024 © 2021 Audacy, Inc. Sports False https://play
Two desperate bakers try to save their shop by advertising what customers think are 30 calorie cupcakes. Will people buy what they're selling? Short story with text and audio. The post 30 Calorie Cupcakes appeared first on 500 Ironic Stories.
On this podcast episode, Miss H and Mr O discuss episode 4 of Season 11 of 90 Day Fiancé. In this episode, Greg turns down a job even though he's supporting Joan, Mark introduces Mina to his neighbors who are all named Pat for some reason, Mahdi is taken aback by all of Stevi's paintings of boobs, Juan tries to understand Jessica's definition of a dive bar, Matt and Amani meet up with Any, and we are introduced to Shawn who is living that West Hollywood lifestyle and his girlfriend Alliyah from Brazil. We will be back next week to cover Episode 4 If you watch Love After Lockup, check out our other podcast channel Love After Lockup Haha, mmkay, where we just finished last season of Love During Lockup: https://lalmmkay.podbean.com/ If you like what you hear, please support us by subscribing and give us a rating.
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@PermissionToStanPodcast on Instagram (DM us here) & TikTok!NEW Podcast Episodes every THURSDAY! Please support us by 'Following' & 'Subscribing' for more K-POP talk!(G)I-DLE & IU World Tours movies coming to theatres for a limited time screeningComebacks: JENNIE, ITZY's YEJI Solo, GIDLE's MINNIE, ZEROBASEONEMVs: GOT7, ZEROBASEONE, KICKFLIPBABYMONSTER behind the scenes MV "CLIK CLAK"NEWJEANS / JEANZFORFREE IG post asking fans for new name ideasAlso posts IG story updates and thoughts on the HYBE ADOR feudT.O.P opens up about himself and BIG BANG in a Squid Game 2 InterviewIU's Palette with guests IVEATEEZ WOOYOUNG's wild English sweater phrase for his airport fashionKICKFLIP official debut with MV for "Mama Said"BTS JHOPE attends LV Fashion Show sits with BERNARD ARNAULT and TRAVIS SCOTTSTRAY KIDS BANGCHAN newest Fendi brand ambassadorHAN & CHANGBIN representing BalenciagaLEEKNOW reunites with his old dance group CUPCAKES with members VATA & BADA LEEWho remembers LEEKNOW being a backup dance for BTSLast minute update on NEWJEANS attempting to find a new nameSupport this podcast at — https://redcircle.com/permission-to-stan-podcast-kpop-multistans-andamp-weebs/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
In this episode, Satsunami dives back into the world of true crime with the wonderful MaryAnne from the Social Detective podcast. From the dos and don'ts of criminal investigations and her own amazing work in the field to her baking career and interests outside the podcast, this is one episode you will not want to miss!Listen to the Social Detective podcast here!This podcast is a member of the PodPack Collective, an indie podcasting group dedicated to spreading positivity within the podcast community. For further information, please follow the link: https://linktr.ee/podpackcollectiveCheck out all of our content here: https://linktr.ee/chatsunamiWebsite: chatsunami.comTwitter/X: https://twitter.com/ChatsunamiPodInstagram: https://www.instagram.com/chatsunami/TikTok: tiktok.com/@chatsunamiPatrons:Super Pandalorian Tier: Battle Toaster Sonia Ghostie Cryptic1991Red Panda Tier: Greenshield95 Danny Brown Aaron HuggettFree Members: Middle-aged Bodcast IRIDYSCENZIA Rob Harvey Aaron (Super Pod Saga) Billy StrachanUse my special link zen.ai/chatsunami and use chatsunami to save 30% off your first three months of Zencastr professional. #madeonzencastrCreate your podcast today! #madeonzencastrStay safe, stay awesome and most importantly, stay hydrated!
There you are, listener! This week, we eat hot dogs and colorful cupcakes before discussing Hook (1991). Captain Hook and Smee steal the show and Peter's children. This would be a great movie about the gay power couple named after the fabulous captain. Alas, it's loosely about Peter's need to become a better father. The film has some moments of endearment mixed in with nonconsensual kisses and strange generational love. Watch this film as an adult and you start to see behind the creepy curtain but with a child's eyes, it's bangerang. RIP Rufio.
Send us a textGuest's Fitness JourneyInspired by Ashley Kaltwasser's videos after two years in the gym.Started as a beginner with no athletic background, gained 15 lbs after marriage.Discovered bikini competitions while stationed in Japan with the military, with no social media influence at the time.First Competition ExperienceBegan competing in Germany; lacked stage readiness and had an unfit coach.Struggled with posing and mindset—initially indifferent about placing but later became emotionally invested.Learned it's normal to lose in the first show and not to expect immediate success.Competition History (7 Shows Since 2022)2022: Two shows, lacked proper preparation and results.2023: Competed in Germany, switched to a strict coach 7 weeks out, followed an intense vegetarian egg-white-based diet, and placed 3rd in Texas. Improved posing significantly.2024: Two shows after a 12-week cut, placed 4th in both, including the competitive Republic of Texas show.Lessons Learned & GoalsKey takeaway: Stay consistent with diet and training, no cheating if you want results.Big goal: Earn a Pro Card, grow during the offseason, and continue competing.Key Changes & Support SystemBest improvement: Followed the plan diligently, hired expert posing coaches (Lauren Dannenmiller or Bec from Posing School).Suit color: Aquamarine, perfectly complemented her skin tone.Transitioned careers from photography to vet tech.Training & NutritionCardio peaked at 2 hours/day.Follows a meal plan without focusing on calorie count for better mental adherence.MindsetFocus on enjoying the stage experience rather than obsessing over placing.Accepts the subjectivity of the sport; success requires patience and persistence.Cautions against gambling with shows or coaches—find a reliable support system.Closing MessageEmbrace the journey, celebrate progress, and remain disciplined—it's a marathon, not a sprint.Follow IG: https://www.instagram Welcome to Cupcakes & Protein Shakes, the podcast that gives you the tools and inspiration you need to achieve your fitness and wellness goals. Follow your host Savana Sharp on Instagram, YouTube, and TikTok for even more great content and insider tips. Join the community on Facebook! We've got some fantastic discount codes and links to share with you today! Use code "SAVANAS" for 10% off your purchase of Angel Competition Bikinis, and sign up for a free consultation with Savana to design your dream competition suit. If you need help with bikini posing, book a session with Savana at https://calendly.com/savanasharpposingIf you would like to work 1:1 for bikini prep or lifestyle coaching with Savana please apply for coaching here: https://savanasharp.com/lifestyle-coaching-application/ Looking for some sweet Cupcakes & Protein Shakes merch? Check out our store at https://www.bonfire.com/store/s...
Happy New Year, DearSis family!! MJ gives you some news out of Metro Phildelphia as well as some info about life in Philly, so far. SEPTA Prices and life, so far, in PhillyFile Size: 3155 kbFile Type: mp3Download File [...]
Machine Room Podcast is back for the 1st Episode of 2025! We talk tainted cupcakes, Superman, Zombie protocols, the Mummy movie we WANT to come and the Twister movie we wish we had with Tom Cruise just running from Tornados. That and much more all HERE in the Machine Room Podcast.
My buddy Ted is a bachelor.
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Topics: Matt Ryan runs the finances, party anxiety and mixing friends, the girl who accused our friends of stealing her ring, seeing Michael Kors at Marie's Crisis and other random celebrity interactions in NYC, Nicole just interviewed Timothée Chalamet and her reaction to him, Tay just flashed a bartender by accidentSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Send us a textEpisode Summary:In this episode, we dive into the inspiring journey of 22-year-old Felicia, a Texas State University student with a background in musical theater who discovered her passion for fitness and bodybuilding. Felicia shares how a friend's mom and a simple scroll through Instagram introduced her to the NPC Bikini division. With guidance from coach Lexie Maitland and the support of Team Pro Physique, she embraced her first prep—a transformative 16-week journey filled with challenges, growth, and lessons in discipline.Felicia talks about balancing prep with college life, overcoming the struggles of post-show indulgence, and her progression from novice competitor to a more conditioned, confident athlete. She reflects on her first three shows, the highs and lows of competing, and the mindset shift needed to embrace improvement seasons and long-term goals.Her story highlights the value of patience, discipline, and the importance of putting in daily efforts to match your aspirations. From dreaming about the stage to setting sights on 2025 and 2026, Felicia's journey is a testament to resilience and the mental toughness required to thrive in bodybuilding.Key Takeaways:Balancing school, prep, and personal growth.Lessons learned from post-show struggles.The importance of taking time off for improvement.Building discipline and embracing the grind.Follow her journey at @feliciacchang Welcome to Cupcakes & Protein Shakes, the podcast that gives you the tools and inspiration you need to achieve your fitness and wellness goals. Follow your host Savana Sharp on Instagram, YouTube, and TikTok for even more great content and insider tips. Join the community on Facebook! We've got some fantastic discount codes and links to share with you today! Use code "SAVANAS" for 10% off your purchase of Angel Competition Bikinis, and sign up for a free consultation with Savana to design your dream competition suit. If you need help with bikini posing, book a session with Savana at https://calendly.com/savanasharpposing Looking for some sweet Cupcakes & Protein Shakes merch? Check out our store at https://www.bonfire.com/store/savana-sharp-fitness/We've also got some great discount codes for you. "SAVANAS" for 10% off waist trainers at ...
Success! my Chocolate Orange cupcakes were a hit! Plus bonus stories about Tek’s brisket. Welcome to the 12 Days of Podcasting for this year. Nutty & Tek test kitchen recipes from Listeners and Loved ones, getting a chance to share … Continue reading → The post Chocolate Orange Cupcakes – Nutty Bites Day 2 of the 12 Days of Podcasting 2024 appeared first on NIMLAS Studios.
Missing the inaugural 12-team playoff leaves Alabama feeling out of sorts - and evaluating its schedule. In the wake of the College Football Playoff selection committee choosing SMU over Alabama for the final playoff bid, UA athletics director Greg Byrne indicated the football program will consider watering down its future non-conference schedules. Never mind that Alabama's three losses came against conference opponents. On today's episode, host Blake Toppmeyer of the USA TODAY Network is joined by Chase Goodbread of the Tuscaloosa News as they debate the committee's SMU selection and dissect whether Byrne's stance on scheduling makes sense. Later in the episode, they discuss whether Carson Beck's injury affects Georgia's playoff outlook, and Goodbread stumps for eliminating the SEC championship game.
Brent, Nate, and Kate bite into the movie that Nate co-wrote, the 2018 made-for-tv holiday romance Christmas Cupcakes starring: Cindy Busby, Erin Karpluk, Corey Loranger, Fulvio Cecere, Kristian Bruun, Jessica Jumaga, Holly Turner, Michael Lazarovitch, Greg Lawson, Jeff Halaby, Nimet Kanji, Diana-Marie Stolz, Brent Zulyniak, Neil Chase, Valerie Planche, Marla Renae, Ashlee Pearce, and Aadila Dosani. Hosted on Acast. See acast.com/privacy for more information.
Squad 13 pushes onward toward the final leg of their first quest. But as they venture back out into the wilds, they come face to face with a local legend!
We discuss all the trending topics including some Denver news, how much snow we can expect and what kind of thief steals CUPCAKES?!
Support the show: http://www.newcountry963.com/hawkeyeinthemorningSee omnystudio.com/listener for privacy information.
Send us a textWell, Well, it seems we have another episode for the great warriors of the podcast world. How did they do it, you ask? I'm here to tell you. They dig deep into the abyss of supercharged knowledge, folklore, and made-up shit to bring us topics such as "Don't flee on a lawnmower, Did the bear do it? Mopeds as us and P Diddy show us the money." There is way too much information for one podcast, but that's how our boys roll, and you are welcome! I heard all their knowledge is found at the bottom of a whisky bottle, but what do I know? I am just here to Enjoy the Ride. Support the show Please find us on Facebook @ Bourbon Badges On Twitter @ Badgesbourbon On Instagram @ bourbon and badges, the podcast As always, Enjoy the Ride Drink responsibly. Never drink and drive.
Here we have the sad story of Shauna Haynes a young woman who worked at the Old Spaghetti Factory in Downtown San Diego. Joshua Palmer her co-worker was the person behind her murder.S.B.S of the weekSUNFLOUR N SUGARCookies, Macarons, Cupcakes, etc.https://www.instagram.com/sunflournsugar/Persons of InterestFrom murderers to money launderers, thieves to thugs – police officers from the...Listen on: Apple Podcasts SpotifyFollow us on our social media outlets!!https://www.instagram.com/whereintheworld_iscrimeinsd/https://www.facebook.com/people/Where-In-the-World-is-Crime-in-San-Diego/100084037718436/
Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. Bye. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
Welcome to another episode of "Dishing with Stephanie's Dish," where we dive into the world of food with our guests from all corners of the culinary landscape. This time, we're delighted to have Nicole Aufderhar with us, known for her Instagram page @TenThousandBakes, where she showcases her incredible baking creations. Our conversation traces her baking journey from family traditions to competing on the Great American Baking Show, where she reached the final three and participated in the finale. Nicole shares her love for Minnesota State Fair Baking and her insights into balancing a creative passion with an artistic career. Join us as we explore her baking adventures, inspirations, and the sweet success she's found along the way.EPISODE TRANSCRIPT:Stephanie Hansen [00:00:16]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people in the food space. And today, my guest is Nicole Ofterhauer, and she is at 10000 Bakes on Instagram. And we became friends, kind of funny, through the Jason show's hottest day on record at the state fair.Nicole Aufderhar [00:00:36]:Yes. Where we were all dying and couldn't think straight.Stephanie Hansen [00:00:40]:Yeah. We were just, like, sweating ourselves off, and you had made these super beautiful blueberry macarons. And you were there to talk about your experience that you'd had as a state fair baker, but also on the Great American Baking Show, which if people don't know because I still think people don't know that that show exists.Nicole Aufderhar [00:01:01]:They don't know. Even, like, my friends and family sometimes don't know that it exists. It's yeah. Everyone knows the British version, but surprise, there's an American one.Stephanie Hansen [00:01:10]:Yes. So The Great British Bake Off, spun off a great American baking show, and Nicole was a guest on it and did very well. Weren't you, like, in the final 3?Nicole Aufderhar [00:01:20]:Yeah. Yeah. I made it all the way to the finals.Stephanie Hansen [00:01:22]:Okay. So that's exciting. And I just wanna point out, I don't know when people are gonna listen to this because I'm probably gonna release it maybe this Friday or the next Friday. I haven't decided yet. ButNicole Aufderhar [00:01:34]:Mhmm.Stephanie Hansen [00:01:35]:If you haven't gotten a chance, please go right now to Nicole's Instagram page and look at 10,000 Bakes. Because, honestly, she has some of the most amazing spooky treats on there. Girl, I mean, those the skull truffles with the raspberry filling, are you kidding me?Nicole Aufderhar [00:01:51]:Oh, yeah. Thank you. Yeah. I I've always been kind of a Halloween nut. Like, always been my thing. The spookier, the better. And so for me, Halloween baking is kinda all about embracing kind of the quirky and weird. So I just go all in with it.Nicole Aufderhar [00:02:07]:It's always fun every year.Stephanie Hansen [00:02:09]:I mean, your stuff is real cool looking. Very beautiful. There was also a black was it what kind of a, cake was it?Nicole Aufderhar [00:02:18]:Yeah. So I made it was a peri breast, actually. So, like, a patichou base pastry.Stephanie Hansen [00:02:26]:Yeah. It looked like chew pastries stuffed or filled with, like, a cream of some sort.Nicole Aufderhar [00:02:31]:Yep. Yeah. So I used, black cocoa creme pat, and then there was also you couldn't see the picture, but there was, like, a raspberry gel as well. So kind of that dark chocolate raspberry thing kinda fitting with Halloween.Stephanie Hansen [00:02:44]:I mean, it was unbelievably fantastic looking.Nicole Aufderhar [00:02:47]:Oh, thanks. Yeah. Like I said, it's I get to be my weird artistic self this time of year, so it's kind of fun.Stephanie Hansen [00:02:53]:I like your weird artistic self. Take that and the listener kind of on the journey of how this whole thing started for you.Nicole Aufderhar [00:03:01]:So I have kind of been baking my entire life. You know, like, most people grew up mom in the kitchen, Nestle Toll House, Christmas cutout. You know, nothing, like, crazy, but just, you know, family baking. And as I grew up, I just kinda started to dive more and more into it. I'm kind of a shy person. So when I would go to parties, like, talking to people is stressful, but if I bring a bank, that gives me something to talk about. Sure. So, you know, I kind of started doing that more.Nicole Aufderhar [00:03:30]:And in college, I actually studied photography with, like, emphasis on food photography. And because I don't wanna take pictures of babies. So I decided to do the food route, and then I kinda decided that, well, if I wanna take pictures of beautiful things, I might have to learn how to bake some of these things. And so it's just kind of continued to grow and grow, and it's always been kind of my creative endeavor that's just for me and just for fun and really lets me express myself without the pressure. You know, I'm an artist full time, so I have that pressure there. So this is just just for fun, just for me. And when I saw that there was a great American baking show, which I didn't even know. You know, I've watched the British version for years, and then I saw online that they were casting for the American version.Nicole Aufderhar [00:04:19]:I thought, oh, well, let's let's see. Why not? You know? And I put my hat in the ring, and I made it all the way to the final round of 1st year, which I wasn't expecting. It's a very long process, and I just what I thought would maybe just be something that I'd enter and never hear from again ended up being this multiyear journey of traveling with baked goods and auditions. And after a couple 2 years of auditioning, I was cast on the show.Stephanie Hansen [00:04:51]:So yeah. So exciting.Nicole Aufderhar [00:04:53]:Yeah.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Stephanie Hansen [00:04:54]:So how long from the beginning of you arriving to start the taping to when you go home is that length of time?Nicole Aufderhar [00:05:04]:So you are there basically for an entire month. For us, it was the entire month of August. You do a lot of prep work stateside before you go, you know, coming up with your own recipes and stuff. But once you are there, you are there the whole time. Even if you're eliminated, then you just kinda get a London vacation, but you're there for the entire month.Stephanie Hansen [00:05:24]:So they do it in the Great British Bake Off same space?Nicole Aufderhar [00:05:28]:Yeah. So for the Great British Bake Off, there's 2 tents. There is a tent where they film the version everybody knows, and then there's a tent where they film, like, celebrity versions, and I believe it's coming from Janae Baycock is still there as well, but, yeah, there are 2 tents. We're in the the other tent, like so it's not the tent, but it's one of theirs.Stephanie Hansen [00:05:51]:Yeah. And Paul and Pru are still judges.Nicole Aufderhar [00:05:55]:Yeah. Yeah. It's the same judges. It's Paul and Pru. We have American hosts. You know, that's the difference. People always kind of, I don't wanna say, hate on the American version, but they always say, oh, we don't like it because they're hypercompetitive, and they don't have the accents and all this. And I'm like, well, yeah, we don't have the accents.Nicole Aufderhar [00:06:12]:Sure. And that's the baddest. Yeah. Yeah.Stephanie Hansen [00:06:16]:So there's that.Nicole Aufderhar [00:06:18]:Yeah. So, you know, I mean, if you wanna nitpick, but it's still, like, a heartwarming, friendly show. Like, once people sit down and watch it, they're like, oh, that's actually enjoyable. I'm like, yes. That's what I've been telling you.Stephanie Hansen [00:06:32]:It is funny that the perception of Bake Off and what people love and what attracted me to it too was just how kind and supportive everybody is. And we've gotten used to watching these, you know, chopped and these sort of aggressive male dominated, like, shows of competition. And it is funny because I do think America in general this is a very gross generalization, but I do think we're more competitive. We're very aggressively business focused, like, success focused. And I think what is nice about The Bake Off is there's a lot of people from all these different walks of life, and they just happen to make pastry too or they're bakers.Nicole Aufderhar [00:07:20]:Yeah. Yeah. That's exactly what it is. And that's when I auditioned because I talked a lot about my state fair, you know, competing background. And they purposely were, like, asking me, well, are you hypercompetitive? Are you how do you feel if you don't win? You know? And so I had to make sure that I expressed that I'm not competitive despite all that. Like, I love the community behind these competitions and the friends that I've made, and they are trying to seek out people for that show that are there to just be with other bakers and have fun and get this experience and aren't there because I wanna win. And, I mean, the prize is a cake plate. You know? Like, you're not getting $20,000 or a book deal.Nicole Aufderhar [00:08:01]:You know? You get a cake plate. So if you're not there to just have a good time, you know, they're not gonna put you in the tent.Stephanie Hansen [00:08:09]:You happen to mention the state fair. Can you talk a little bit about your state fair baking experience? Because you're pretty well known and traveled in the state fair scene too. Minnesota State Fair.Nicole Aufderhar [00:08:23]:Yeah. Yeah. Especially the last year, people have kind of, I don't know, found my like, I've always shared about my journey with it. That's kinda why I started my Instagram page was because I wanted to share this community and show how accessible it is. Like, you don't have to be an incredible baker to enter. You just start. You just start entering stuff, and you get to meet people on entry day. And sometimes you get feedback from the judges.Nicole Aufderhar [00:08:48]:Sometimes you get head scratching feedback from the judges, but, like, it's just a super fun thing. And so I grew up with a step grandma who competed and kinda taught me the ropes from a young age and was kinda harsh about it, but it served me in the long run. And, so then about gosh. It's been 10 years now, I believe, I started. I did my first contest. I just entered three things, you know, just to kinda feel it out, and all 3 of them ribbon. I got 2 seconds and a 5th, and I was like, oh,Stephanie Hansen [00:09:20]:okay. You know? That's either this isNicole Aufderhar [00:09:24]:you know, I wasn't sure what to think. I'm like, oh, this is easier than I thought, or I might actually be kinda good at baking because your friends and family are always like, oh, everything's fantastic, but isStephanie Hansen [00:09:33]:it really? You know?Nicole Aufderhar [00:09:35]:So it's kinda given me this avenue to try new things and meet new people. And over the years, you know, I've I've done pretty well, and I've made some really amazing friends, and I just it's something I look forward to all year round.Stephanie Hansen [00:09:48]:What do you remember what the three things you were that you made in the first?Nicole Aufderhar [00:09:53]:Yeah. They weren't even I'd call them baking light. Honestly, it was like a granola bar and then some granola, and then they used to do this thing called the recipe challenge Yep. Where everyone would get the same recipe. You know? So it's kinda like the technical on the makeup, honestly, which is what appealed to me is you all get the same recipe. You kinda have to interpret it. And so I got a second place on that. I got a second place on the bars, and then I got a 5th place on the granola.Nicole Aufderhar [00:10:23]:And the the funny thing with the cookies was I was always under this belief that you had to enter things freshly baked that morning, you know. So I woke up early to do my final round, and they didn't they failed. The dough, I don't know what I did wrong or if it was the heat, it failed. And so I'm crying in the kitchen. I'm like, what do I do? Well, I had ones that I had stored in the freezer, like, 3 weeks ago. I mean Yeah. I was like, I wanna save them just in case, and I'm so glad I did because that's what I ended up entering were 3 week old transfer cookies, and they still placed.Stephanie Hansen [00:10:55]:Yeah. And a lot of people do that. Like, I know another woman, and she enters, like, 82 contests. And some of her stuff comesNicole Aufderhar [00:11:03]:inStephanie Hansen [00:11:03]:the freezer, and she pulls it out the night before, and that's what they enter.Nicole Aufderhar [00:11:07]:That's what I and that's what I've been telling people this year, especially, people are surprised to learn that I did that. And I'm like, yeah. And they're like, well, but don't they taste them? Like, yeah. You know, you can kinda tell freezer goods from the fresh, but that's what everybody else is doing. So if you're the best of the freezer bunch Yeah. You know, and it works.Stephanie Hansen [00:11:25]:How many categories did you enter this year?Nicole Aufderhar [00:11:28]:This year, I ended up doing 12, I believe it was, which I'm not I mean, there's people that show up with laundry baskets full of stuff, you know, and max out at 20. I doing 12 was a lot for me. I usually, like, keep them in the single digits. But, yeah, it went really well. Half of them ribboned. I got a smoked steaks for the first time, so it was a lot of fun this year.Stephanie Hansen [00:11:52]:Yeah. And what people maybe don't know I mean, you said mentioned that you're an artist. You make, leather bound journals and leather goods. And, what's your website for that? Because I wanna make sure we tell people because your work's reallyThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.Nicole Aufderhar [00:12:07]:So my website is wayfaringgoods.com, and it's not wayfair like that big furniture supply place or whatever. It's spelled wayfaringgoods.com.Stephanie Hansen [00:12:21]:I love it. Yeah. Because you're not doing this in a professional scope.Nicole Aufderhar [00:12:28]:No. Baking is right now, you know, probably, you know, I don't know, forever. It's just for fun. I I love what I do with my leather business. That has been something I've been doing full time for 15 years. Like, that's really where my I don't know. I'm as passionate about baking as I am about leather, but I like keeping my leather as my business and my baking as my creative passion, which I think is important for professional creatives to have that thing without the pressure of selling.Stephanie Hansen [00:13:03]:And let's talk about that for a second because that's sort of uniquely American too. I think that this idea is like, oh, well, she's making all this stuff. She's in competitive realm. She's doing really well, so she must be planning a bakery because we, like, don't really just allow ourselves to have these creative outlets without making them into something. We feel the pressure from ourselves.Nicole Aufderhar [00:13:28]:Yeah. Oh, exactly. And I think I mean, it's so important to have that creative passion that you don't have that pressure behind. And I I think so I started my business right out of college. I could have either gone the professional photography router than what I did. And so I think because I started young, I learned how important it is to have that creative passion just for fun. I see a lot of my friends that have since pursued kinda similar art businesses, and I see them now struggling with this. Like, oh, well, I'm also good at this, so I should sell this and I should do that.Nicole Aufderhar [00:14:05]:And it's like, no. You don't have to sell everything you make. Like, if you're a creative person, you might be good at a lot of different creative things.Stephanie Hansen [00:14:13]:Yes.Nicole Aufderhar [00:14:14]:You know? And it stops being fun when you know, like, if I have a failure in the kitchen, I'm disappointed. You know? I get frustrated, but it's okay because it's not going anywhere. I don't have to worry about someone a customer coming. I don't have to, you know, it's a different kind of failure versus the feeling when you're struggling with the business. And so I I like having those two things very separate.Stephanie Hansen [00:14:41]:Yeah. I can see that too. And, also, like, this idea that because you're good at something or because you make something, then it's becomes less a hobby and then a job. And sometimes I struggle with that because I'm just cooking now between the cookbook and the show and the adjacent appearances and, my blog.Nicole Aufderhar [00:15:02]:I feelStephanie Hansen [00:15:02]:like I'm just cooking all the time. And sometimes, like, I feel another like, I have to, like, videotape everything I'm doing. And, like, the other day, I was like, I'm not pulling out the video camera. I'm going to cook something that could I? Sure. But, I'm just going to make these apple muffins because I have apples and I feel like an apple muffin and I'm not going to videotape it and you know what? I'm not even going to write down the recipe. And I just was like I just sat in the moment. I enjoyed the bake. I loved the smell it made my house.Stephanie Hansen [00:15:33]:The muffins came out. I ate 1. I gave one to the dog and then I went and distributed them the neighborhood and got rid of them and came home and was like, oh, that was fun.Nicole Aufderhar [00:15:43]:Yeah. Isn't that's the best. That is those are that's the best feelings. And I know exactly even though, like, I don't do my baking on a professional level, just in the world of social media. Like you said, you have this pressure to film everything you do and turn everything that you do into some form of content. And that just sucks sucks the fun out of it. You know? Like, you know, sometimes it's fun, you know, but if you're not feeling it, like, don't do it. If Yeah.Nicole Aufderhar [00:16:11]:I don't know. You know, it's important to, like obviously, for you, it is part of your work.Stephanie Hansen [00:16:17]:But But is it I mean, also and I'm sort of like I don't know. I'm just sort of working through this too. Like, we give a lot away of ourselves as creators, as people in a social media space, and it's just demanding. And I don't wanna, like, sound not grateful because I am because you build a platform and people really dig your stuff and that's fun, but also, like, trying to recognize what's real and what's not real sometimes.Nicole Aufderhar [00:16:50]:Yes. Yep. Yeah. Because people see a version of you and and a version of what you do, and they expect that over and over and over again.Stephanie Hansen [00:17:00]:Yeah.Nicole Aufderhar [00:17:00]:And it can be exhausting. Yeah. And some daysStephanie Hansen [00:17:04]:you don't feel like delivering that.Nicole Aufderhar [00:17:06]:Yeah. I don't. You know? And and then sometimes I feel like, oh, I have to put it out there because I put everything out there, and then I do it and it doesn't do well or whatever. And then I stress out about that. It's like, why? Why?Stephanie Hansen [00:17:17]:Yeah.Nicole Aufderhar [00:17:18]:You know?Stephanie Hansen [00:17:20]:Well, you and I had coffee, and I think you well, we met at the hottest day of the year, and then you followed up. And you're like, would you ever wanna have coffee? I was like, yes. Of course. And I I also loved that you reached out to me because I do like bringing this creative online life sometimes into the real life of you and I just sitting and having a cup of coffee and talking about what we're into and what's fun. And I just I was I was appreciative that you reached out. And I I wish more people would do that kind of in a real space because I think that's how you grow and how you can help mentor others and help others find their path because so many people have helped me along the way. My goodness.Nicole Aufderhar [00:18:04]:Yeah. No. Yeah. And I I'm still so grateful you said yes because Sure. It is super important. And I think that people are kinda surprised when others are willing to do stuff in person and meet in person. And even for my tiny little thing that I do at the state fair, I met people online and they were worried about bugging me or asking me questions. And I'm like, why? Like, oh, I Yeah.Nicole Aufderhar [00:18:27]:I I and maybe not I love talking about that kind of stuff. If I can help somebody else, like, I go to competition. I'm like, so, like Yeah. Like, it's better for all of us in the long run, you know, if we're encouraging others to do it and get better and help the people where we can with stuff that we've learned along the way. And, like, I personally enjoy doing that. So that's why it was so exciting to Yeah. Get to sit and talk with you and, you know, meet someone else of the food, you know, yeah, and just learn from each other.Stephanie Hansen [00:18:59]:So what's next for you, Nicole? Have you thought about that?Nicole Aufderhar [00:19:05]:All the time. No. Again, after having done the show and now I've I've been very fortunate since the show came out with opportunities that have come my way. You know, you never know if anyone's gonna notice or pay attention or anything, and I've honestly been quite overwhelmed with the amount of stuff that I have done. And so people, you know, they expect the bakery. They expect us to expect that. That is not that's not on my realm. That's not what I'm thinking at all.Nicole Aufderhar [00:19:36]:I long term dream, short term dream. I don't know. I always tell people I would like to do a cookbook. That is something I thought of wanting to do years. I mean, that's kinda always been in the back of my head because Yeah. I enjoy the recipe development portion of baking. So that's kinda where my strong suit is. That's where I that's what I enjoy the most.Nicole Aufderhar [00:19:59]:So, you know, obviously, I'm gonna be continuing on with my leather business as always Yep. Gearing up for holiday season right now. So that's, you know, the main part of my life, but I'm just gonna continue to create recipes, share that, share the state fair knowledge, and just be willing to embrace and be open to whatever might come from it.Stephanie Hansen [00:20:26]:Alright. Let's do something fun. Are you ready for fun? Maybe. Always. I have, like, 5 to 10 questions. We'll see how it goes. Just random kinda rapid fire questions.Nicole Aufderhar [00:20:40]:Oh gosh.Stephanie Hansen [00:20:42]:They're not hard. They're they're all about you. They're not hard.Nicole Aufderhar [00:20:46]:Okay.Stephanie Hansen [00:20:46]:Oh, okay. Here's number 1. What is the first bake you remember making yourself?Nicole Aufderhar [00:20:54]:Cupcakes. Cute. Yeah. Like, as a kid? It's so basic, but that's yeah. Strawberry cupcakes with Swiss meringue buttercream. Yum. That was my first, quote, unquote, real bake that I did.Stephanie Hansen [00:21:08]:I love it. Okay. When you go to a potluck, what do you typically bring?Nicole Aufderhar [00:21:16]:Macarons.Stephanie Hansen [00:21:18]:Oh, fancy. Yes.Nicole Aufderhar [00:21:20]:They're easy to share. They look impressive, but they're pretty easy to whip up.Stephanie Hansen [00:21:25]:Okay. What is the first thing you eat from a Halloween candy bucket?Nicole Aufderhar [00:21:32]:That's funny. Snickers popped into my head first, but Reese's are my favorite, but I guess Snickers would be my first.Stephanie Hansen [00:21:37]:Okay. I love that. Reese's is the number one popular candy. You probably know that.Nicole Aufderhar [00:21:41]:Yeah.Stephanie Hansen [00:21:41]:Yeah. What, is the restaurant that you've been to more than any other?Nicole Aufderhar [00:21:51]:Well, green scene since moving up to Walker. That would be yeah. Okay. I love the green scene here in town.Stephanie Hansen [00:21:57]:And you live in Walker. I should mention that. Yes. What's your most used pan?Nicole Aufderhar [00:22:05]:I my little I have a little saucepan, and I will shove anything I can into it even if it's not supposed to fit. I love it.Stephanie Hansen [00:22:12]:I have one of those too, and it's funny. Yeah.Nicole Aufderhar [00:22:15]:Yeah. Yeah. Doesn't fit. Okay. I just did that last meal with some jam. It was poor decision but I think it worked.Stephanie Hansen [00:22:21]:But you still loved your pan. Okay. This is your last question in the in the final round of the rapid fire questioning. What's an existing cookbook you wish you had written?Nicole Aufderhar [00:22:36]:Oh. Oh. I'm looking at all my cookbooks. I know. It's aStephanie Hansen [00:22:41]:hard one.Nicole Aufderhar [00:22:42]:That is a hard one. I can't I well, it's funny because I feel like picking any of them. I'm not worthy of any of them, but I have they're all old vintage ones. Like, I have this rose what's her last name?Stephanie Hansen [00:23:03]:Birnbaum Levy Birnbaum.Nicole Aufderhar [00:23:05]:I use a lot of her books. I wish I had the skill and the abilities to write something like that.Stephanie Hansen [00:23:11]:Do you know that that cake bible book that she wrote is having its 35th anniversary this year?Nicole Aufderhar [00:23:17]:I don't see that. I know. I can't believe it because except I have all, like, the real old vintage ones of it, and it's it's so cool that it still has stood the test of time.Stephanie Hansen [00:23:27]:Yeah. No. I love that you have those. That's amazing. Well, Nicole, I hope people will follow you on Instagram at 10000 Bakes. We're gonna for sure have you on, Jason's show next summer so we get a chance to connect with her there again. Wonderful. Also been doing reviews of Great British Bake Off with Bradley and Dawn on my talk 107.1.Stephanie Hansen [00:23:50]:Yeah. Yep. People should follow you, and you're making really cool Halloween stuff right now.Nicole Aufderhar [00:23:56]:Yeah. Thanks. Yes. We're having fun over here.Stephanie Hansen [00:23:59]:Yeah. It's amazing. Alright. Well, when you're gonna be coming down to town next or not downtown, down to town, next, give me a shout, and we'll have coffee again. It was fun.Nicole Aufderhar [00:24:09]:Oh, definitely. Totally.Stephanie Hansen [00:24:10]:Alright. Thanks, Nicole. I appreciate you spending time with us today. Yeah.Nicole Aufderhar [00:24:14]:Thank you.Stephanie Hansen [00:24:14]:We'll talk soon. Bye bye. Bye. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
In this inspiring episode of the Do The Thing podcast, Stacey Lauren sits down with the remarkable Karie Cupcake. From overcoming personal hardships and depression to building a successful cupcake business and finding new purpose, Karie's story is one of resilience, determination, and passion. Join us as she shares her journey, how she turned her life around, and the motivational nuggets she's gathered along the way to inspire others to overcome their challenges and pursue their dreams.
Am Morgen nach der US-Wahl blickt Deutschland auf einen möglichen Wahlsieger Donald Trump. Wie hat sich das Rennen um die US-Präsidentschaft zwischen Donald Trump und Kamala Harris in der Nacht entwickelt? Das 11KM Team war wach und hat mit Cupcakes, Kaffee und BR-Journalist Torsten Teichmann im Studio durchgemacht. Der ehemalige Washington-Korrespondent spricht mit 11KM-Host Victoria Koopmann über die Swing States, Gerüchte über Wahlbetrug, Ergebnisse und die Eindrücke aus den USA, die die ARD-Korrespondenten die ganze Nacht über von den US-Wahlen 2024 geliefert haben. Es wird weiter ausgezählt. Alle neuen Infos und den Live-Ticker findet ihr auf tagesschau.de: https://www.tagesschau.de/ausland/uswahl Und mehr Analysen am frühen Abend des 6. November bei “Amerika, wir müssen reden!”, unser Podcast-Tipp: https://1.ard.de/Amerika_wir_muessen_reden Diese und viele weitere Folgen von 11KM findet ihr überall da, wo es Podcasts gibt, auch hier in der ARD Audiothek: https://www.ardaudiothek.de/sendung/11km-der-tagesschau-podcast/12200383/ An dieser Folge waren beteiligt: Folgenautoren: Sebastian Schwarzenböck und Moritz Fehrle Mitarbeit: Marc Hoffmann Produktion: Laura Picerno, Fabian Zweck, Eva Erhard und Alexander Gerhardt Redaktionsleitung: Fumiko Lipp und Lena Gürtler 11KM: der tagesschau-Podcast wird produziert von BR24 und NDR Info. Die redaktionelle Verantwortung für diese Episode liegt beim NDR.
Hi Bakers, These vanilla cupcakes are the best I've ever eaten. You know the bakes that you want to hide a few to make sure you get to eat more than one? This is that kind of dessert. They are moist with the perfect amount of vanilla flavor and soft crumb. I love the deep, rich caramel icing slathered on top with an extra drizzle of real caramel syrup. They are decadent and amazingly gluten-free. You will need a napkin or two to eat these but it will be a mess well worth eating. Enjoy ~Carolyn Vanilla Bean Cupcakes with Browned Butter Caramel Icing Makes 12 cupcakes Caramel syrup 1 cup granulated sugar pinch of salt 1/2 teaspoon vanilla 3/4 cup water Vanilla Bean Cupcakes Dry 1 1/4 cups Cup4Cup Multipurpose flour 1/4 cup blanched almond flour 1/2 teaspoon sweet rice flour 1/4 teaspoon salt 1/2 tablespoon baking powder pinch baking soda Wet 1/2 cup butter, softened 1 cup minus 2 tablespoons granulated sugar 1 large egg plus one egg yolk 1/2 teaspoon vanilla extract 1 teaspoon vanilla bean paste or extract 1/4 cup unsweetened apple sauce 1/4 cup buttermilk 3 tablespoons milk Browned Butter Caramel Icing 3 cups powdered sugar 1/2 cup browned butter 1 teaspoon vanilla extract 1.5 tablespoons caramel syrup ~2 tablespoons milk Caramel Prepare the caramel syrup by heating sugar in a flat non-stick skillet over medium heat. When the sugar starts to melt, use a heatproof spatula and stir gently to mix the unmelted sugar into the melted and keep it from burning. If sugar clumps onto the spatula, scrape it off and let it melt into the rest of the caramel. Continue heating and gently mixing until all the sugar is melted and the caramel is dark amber-colored. Remove from the heat and add salt and vanilla. Gradually add the water and return to the heat. Boil gently while stirring until the syrup is smooth. You want the thickness of pancake syrup, so continue cooking if the syrup is too thin. Remove from the heat and cool before using. You can make this the day before you bake the cupcakes, but keep it at room temperature so you can drizzle it. Store for a longer period in a lidded jar in the fridge for up to two weeks. Cupcakes Preheat the oven to 350F and set the rack to the middle position of the oven. Grease or line the cupcake pan. In a medium-sized bowl, whisk together dry ingredients and set aside. În a large mixing bowl, beat butter and sugar until well creamed. Add the egg, egg yolk and beat well. Add the vanilla, applesauce and milks beating and scraping after adding. Next, beat in the dry ingredients until just mixed. Scoop cupcakes into pan to fill 3/4 of the way from the top. Bake in the oven for about 15-20 minutes or until cupcakes spring back when touched in the middle. Cool completely. Browned Butter Caramel Icing Once the cupcakes are cool, prepare the icing. Heat the butter in a saucepan over medium-high heat while stirring. The butter will melt, foam up, and then start browning. Continue cooking until you see golden brown milk solids at the bottom of the pan. Immediately remove from the heat. The icing is easier to mix if you cool the browned butter first, but you can use it right away too but you will need to mix it a bit longer. Add the powdered sugar, vanilla and beat well. The icing will be crumbly at this point. Add caramel and beat in. Next, add milk one tablespoon at a time until icing comes together and is smooth and creamy. Frost cupcakes immediately since the icing will firm up as it sits. Drizzle with a bit of caramel syrup right before eating.
This week I sat down for a very inspiring chat with Mignon François, the #1 national best-selling author of Made from Scratch: Finding Success Without a Recipe, and founder of a multi-million dollar cupcake empire, The Cupcake Collection. In this episode she shares:Why having a great product and determination got her community to support her visionThe different financial methods she used, like cash stuffing, to reinvest into her business and employeesHow she leveraged $5 and turned it into a legacy with over five million cupcakes sold And much more, you don't want to miss the gems she's dropping!Highlights include:00:00 Intro04:30 Learning to bake from grandma10:53 The struggle to make ends meet15:09 Turning $5 into $60020:27 Humble beginnings32:50 Low margins, high profit from day one37:30 Benefits of profit sharing with employees42:00 Scaling to $10,000 days48:20 Tips for entrepreneurs Check out this episode of Side Hustle Pro podcast out now on Apple Podcasts, Spotify, and YouTubeLinks mentioned in this episodeThe Cupcake Collection: https://www.thecupcakecollection.com/Made From Scratch Book: https://www.amazon.com/Made-Scratch-Finding-Success-Without/dp/B0BV7G8F7C Mignon's Instagram: https://www.instagram.com/p/Cte6fHBIlzO/ The Cupcake Collection's Instagram: https://www.instagram.com/thecupcakecollection/ Click here to subscribe via RSS feed (non-iTunes feed): http://sidehustlepro.libsyn.com/rssAnnouncementsJoin our Facebook CommunityIf you're looking for a community of supportive side hustlers who are all working to take our businesses to the next level, join us here: http://sidehustlepro.co/facebookGuest Social Media InfoMignon's Instagram: https://www.instagram.com/p/Cte6fHBIlzO/ The Cupcake Collection's Instagram: https://www.instagram.com/thecupcakecollection/ Hosted on Acast. See acast.com/privacy for more information.
Shopify Masters | The ecommerce business and marketing podcast for ambitious entrepreneurs
Magnolia Bakery has transcended its status as an iconic New York bakery to become a global dessert empire, bringing its famous cupcakes and banana pudding to fans worldwide. Despite its direct to consumer, retail, and international expansion, the bakery has managed to retain its charming, small-bakery feel while welcoming new fans.In this episode, we dive into Magnolia Bakery's growth strategies with Adam Davis, the former Senior Marketing Manager. Learn how the bakery has launched new sales channels, optimized its online shopping experience, and mastered the art of customer retention and brand loyalty. Don't miss out on these secret recipes for marketing success.Watch the full video on YouTube.
A teacher has banned cupcakes from her classroom. She says it's fine to bring in a treat to celebrate your birthday - but cupcakes are too messy. Does she have a point?
Chris Little on SOFI Def Leppard & Journey // Man on public service lines in Sylmar. Super Man: Chistopher Reeves Movie // Two lucky lottery tickets sold in Southern California worth $2 million are expiring soon // Mega Millions jackpot soars to $575M after no one matched winning numbers // Data breach on the Dark web, first step in protecting yourself. // Kindergarten teacher goes viral telling parents NOT to bring No cupcakes for kids they make a mess
LAPD alerts West L.A. communities over surge in break-ins, burglaries / Encino residents explore home security options at crime prevention event amid rise in break-ins burglaries. // A cupcake scam with order for 1,000 Cupcakes at LA Bakery Turns Out to be Part of Major Counterfeit Check Scam. // Ex-Jay Danny Jansen becomes 1st in MLB history to play in same game for both teams. // Mark Thompson's dental surgery and his struggle with consuming food.
In this week's episode, we spotlight the tiny, adorable, and very old Nankin Bantams. Fiona the Floof Lady joins us for our annual molting episode where we share all of our tips and tricks to get our birds through this rough but very important stretch of time. We share our recipe for delicious Blackberry Jam Cupcakes, and find some retain therapy with vintage chicken china sets.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Chicken Luv Box - use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Roosty'shttps://amzn.to/3yMDJFiona's YouTube video on Moltinghttps://www.youtube.com/watch?v=92Bj3M-AVAA&t=69sBlackberry Jam Cupcakeshttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/blackberry-jam-cupcakes/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladies Support the Show.
This week Bobby talks to Ron Bennington about Radio, Childhood Trauma, and Cupcakes. FOLLOW Ron Bennington /BenningtonSXM Upgrade your wardrobe and save on @trueclassic at trueclassic.com/DUDE ! #trueclassicpod Get the EXTRA YKWD, Watch LIVE and UNEDITED AT / robertkelly LIVE FROM THE SHED AND MORE ON PATREON DUDE!!! / robertkelly / ykwdpodcast / ykwdudepodcast / ykwdpodcast Learn more about your ad choices. Visit megaphone.fm/adchoices
KB brings out the best game everYou can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/barstoolyak
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