JS: Oh, wow, these look so cool.
SU: Jesse, we need these.
JS: Damn.
SU: Oh, it’s a mochi donut, Jesse.
JS: Oh, it’s the original mochi donut.
SU: God. We need this. Okay.
JS: Okay, okay, anyways, focus.
SU: Yes.
JS: Rachel said, “The flip was a bit harrowing. Any tips?”
SU: Okay, here’s the thing. Yes, there is … It’s like when you have to transfer a fully frosted cake onto the serving platter-
JS: Sure.
SU: … there’s always going to be that moment of will it, won’t it. The flipping, yes, is a bit harrowing indeed. As I explained earlier, it’s one, two, you flip and you flip back. Rachel, what has helped me in the past is allowing the cake to get completely cold in the cake pan before you flip. I think that lessens the anxiety of doing it and you’re not having to deal with a warm pan so that certainly helped me in the past.
JS: And Rachel also has some photos and the topping looks unscathed.
SU: Yeah.
JS: It looks good.
SU: It’s great stickage and coverage.
JS: Yeah. So, your flip was successful.
SU: The flip was very successful.
JS: Okay. And, finally, we have a comment from Jason P. Who says cake is just for dessert? This turned out great and it was a perfect side with some barbecue pork and summer vegetable slaw.
SU: Jason, you (beep) me up with this one, I’ll be honest.
JS: Okay. As someone from the Midwest though, I’m like, “This makes sense to me.”
SU: It totally makes sense.
JS: It’s like cornbread.
SU: Yes. I was like, “Why didn’t I think of this?”
JS: Actually, a chili with the corn mochi?
SU: Yeah. That’d be good, no?
JS: Dice it up, put it on top.
SU: And Jason has a picture.
JS: Looks good.
SU: Yeah. There’s braised, I guess, pork, barbecue pork and a coleslaw. Damn. Why didn’t I think of this?
JS: I don’t know. Jason knows something we don’t.
SU: I love it. We need to make this, Jesse, in the test kitchen. I guess, listen, for everybody listening, mochi cake is more than cake, it can also be cornbread with your barbecue pork.
JS: Corn mochi cake is the new cornbread, there you go. And before we take a break, it is time for our new tradition, the Baker of the Month Award. Shilpa, who gets the kudos this month?
SU: I think the answer is easy. This one goes to Jason.
JS: Jason?
SU: Yes.
JS: Damn.
SU: I love that Jason did something unexpected and then paired it with-
JS: Savory.
SU: … savory food and treated it like a cornbread. I think-
JS: Jason, where are you from?
SU: Yeah. Jason, where are you from?
JS: I’m from Illinois so I’m asking you with love in my heart, okay?
SU: I think it’s absolutely brilliant, I think Jason stretched their imagination and what more could we ask for? Jason, you’re our baker of the month.
