James Martin's United Cakes of America
Season 1 Episode 10 - Harlem and Connecticut
James travels to Harlem to find a bakery in the heart of the community famous for its Carrot Cake. Leaving urban New York behind, we travel to the picturesque town of Glastonbury in Connecticut, to find a blueberry farm which is over 100 years old and sample their Blueberry Muffins. Back in the kitchen James shows us his version of the Carrot Cake and an incredibly simple Toasted Blueberry Muffin.
Starring:James Martin
Season 1
S01:E01 - Virginia - Apple Pie/King Cake
James hits the big city and a bakery made famous by the TV show Sex and the City. He then hitches a ride with Kim in one of New York’s only mobile bakeries. Back in the kitchen James makes us an Instant Strawberry Gateaux and has some fun with Cornflake Cookies.
S01:E02 - Washington DC and Maryland - Cupcakes/Smith Island
James heads to Washington DC, to find out about America’s obsession with Cupcakes. He then heads North, to Baltimore and samples the State Dessert of Maryland; a ten-layered, fudge topped, Smith Island Cake. In the kitchen James shows us his take on Cupcakes and a sumptuous Chestnut and Chocolate Cake.
S01:E03 - Baltimore - Coffee Cake/Peach Pie
James visits inner city Baltimore to discover the Pimlico Cake. He then ventures out into the tranquil Maryland countryside to taste a cake which is only made for six weeks of the year, the Peach Cake. Back in the kitchen, James whips up a Coffee and Rum cake with Meringue Mushrooms and creates a designer Peach Tart.
S01:E04 - Pennslyvania - Treacle / Banoffee Ice Cream
James travels to Lancaster, Pennsylvania where he ditches the car for a horse drawn buggy and ventures into Amish country. He visits a bakery famous for Shoofly Pie, before trying his hand at twisting Pretzels. In the kitchen James makes a simple Treacle Tart with a rock salt crumble top and then mixes pretzels with ice cream for a show stopping finale.
S01:E05 - Philadelphia - Lemon Curd Buns/Fire & Ice Cake
James travels to Lancaster, Pennsylvania where he ditches the car for a horse drawn buggy and ventures into Amish country. He visits a bakery famous for Shoofly Pie, before trying his hand at twisting Pretzels. In the kitchen James makes a simple Treacle Tart with a rock salt crumble top and then mixes pretzels with ice cream for a show stopping finale.
S01:E06 - Philadelphia and Brooklyn - Fig & Butter Cake/Lime Snow Granola
James meets identical triplets who make the best Butter Cake in Philadelphia. He then drives to meet Steve, who has brought a little piece of the Florida Keys to Brooklyn and makes authentic Key Lime Pies. In the kitchen James shows us the secrets behind his Fig and Butter cake and a delicate Poached Meringue with Granola.
S01:E07 - Manhattan and Brooklyn - Instant Strawberry/Cornflake Cookies
James hits the big city and a bakery made famous by the TV show Sex and the City. He then hitches a ride with Kim in one of New York’s only mobile bakeries. Back in the kitchen James makes us an Instant Strawberry Gateaux and has some fun with Cornflake Cookies.
S01:E08 - Manhattan - Ginger & Banoffee Cheesecake/Coffee & Banana Alaska
James finds out about two of New York’s classic puddings. The world famous New York Cheesecake and a Baked Alaska made in one of the oldest restaurants in America. Inspired by these classics, James shows us his own classic Cheesecake and creates a quick version of Baked Alaska.
S01:E09 - Brooklyn
James heads to Brooklyn where a local baker shows him around, before making some Whoopie Pies. James then meets the larger than life Cakeman Raven, a legend in the Brooklyn baking scene, to find out about the Red Velvet Cake. James shows us his version of Whoopie Pies with a passion fruit filling, and a Cakeman inspired Chocolate Cake, that uses cola as a rising agent.
S01:E10 - Harlem and Connecticut
James travels to Harlem to find a bakery in the heart of the community famous for its Carrot Cake. Leaving urban New York behind, we travel to the picturesque town of Glastonbury in Connecticut, to find a blueberry farm which is over 100 years old and sample their Blueberry Muffins. Back in the kitchen James shows us his version of the Carrot Cake and an incredibly simple Toasted Blueberry Muffin.
S01:E11 - Connecticut
James visits that American institution, the diner, for a traditional pancake breakfast before stopping by the offices of a food magazine to find out why baking is such a big business in the states. Here he also learns the secrets to a traditional Strawberry Shortcake. In the kitchen he makes us Bacon Waffles with Maple Syrup and a tempting strawberry shortbread.
S01:E12 - Hartford
James is invited into the home of Connecticut local Marla, who makes him a Jewish holiday Honey Cake. He then lends a hand at a local cooking class, as we learn how to make a New England classic, the Chocolate Chip Cookie. Inspired by his Connecticut adventure, James shows us a Spiced Oat Cake and Chocolate Chip Biscotti Biscuits.
S01:E13 - Boston
James ventures into the kitchens of a Boston Hotel to find out what makes the Boston Cream Pie worthy of the title of Massachusetts State Dessert. Then he heads to a local bakery to taste the Boston born Chocolate Brownie. James then creates a Chocolate and Coffee Cake and an unmissable Chocolate Brownie with Homemade Marshmallow.
S01:E14 - Massachusetts
James is in Boston and visits a local distillery to meet two brothers who are reviving the city’s history for Rum making, before heading to a local bakery that uses the rum to make a boozy Rum Cake. He then stops by an unusual BBQ joint for a taste of traditional Southern Pecan Pie. Back in the kitchen, James creates a Cherry and Kirsch Pound Cake, and a very special Pecan and Banana Cake.
S01:E15 - Salem
James discovers the town of Salem is not only famous for their witches; but also their Donuts. Before visiting an artisan bakery that is trying to bring a little bit of Paris to this sleepy Massachusetts town. Inspired by his trip, James shows us how to make Donuts at home, and the secrets to his signature dish, the perfect Bread Pudding.
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