Have You Seen "Martha Bakes?"
In case you haven’t heard, I have a new show on Hallmark Channel called “Martha Bakes.” This 13-episode half-hour weekly teaching series is a definitive resource for home-baking novices and experts alike. There are so many cooking shows out there that really don’t teach very much. I thought the public should have a series of very fine, instructional cooking shows where you actually learn to cook and it was decided that we would begin with the topic of baking. The series was taped last July in my very own kitchen in Bedford. It was an intense three weeks, made even more intense, as a heat wave with soaring temperatures settled over the region. Not the best conditions for baking! However, I am very happy and proud of the show and I hope you will tune in and let me know what you think. To find Hallmark Channel in your area, click here. You can also watch past episodes in our Show Archives.
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- It was very convenient having the recipes right next to me on the iPad screen.
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- Another example of how crowded the kitchen was
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- Catching up on property news between takes
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- The baking show looks so crisp and colorful.
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- Well, if you can’t beat them, join them!
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- Believe me, these lights really heat up a room!
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- Action, Francesca!
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- Thomas Joseph – TV kitchen chef and Charlie Green – makeup artist between takes
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- Sharkey was puzzled as to why her living space was so crowded with equipment and crew.
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- Charlie does a fine job making me look good.
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- Thomas walked me through every step of the recipes.
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- From looking at this photo, you would never know that it was nearly 100-degrees F outside. It was definitely hot enough to melt!
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- Working in my kitchen at home, was a tight squeeze for the camera crew.
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- As always, Gary Nardilla’s crew was highly adaptable and made things run smoothly.
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- Being one-on-one with the camera made me nostalgic for my old television format.
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- I’ve received several comments and apparently, many viewers feel the same way.
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- For the best desserts, use only the best ingredients. We used Callebaut chocolate from Belgium.
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- And fruit should be at its peak of ripeness, like these greengage plums.
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- We scoured through many of my favorite cookbooks for inspiration when creating these desserts.
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- Anduin Havens was checking the iPad to see what was needed on set for the next segment.
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- Laura Acuna, my longtime housekeeper, was at the ready to chip in when help was needed.
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- Getting very tight with the camera
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- Another segment was devoted to the pastry known as pâte à choux.
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- Versatile pâte à choux is used to make profiteroles, croquembouches, eclairs, French crullers, beignets, St. Honoré cake, and gougères.
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- The dough contains only butter, water, flour, and eggs and it puffs and hollows when baked or fried.
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