Uploaded November 2021 | Updated September 2026, 2 weeks ago
JJR gets his nostalgia on as he makes this Lisa Frank (Think Trapper Keepers) inspired Glaxay Cake live from the Ultimate Sugar Show in Atlanta! Joshua fills this retro master work with a vanilla swirl cake with his patented Brown Butter Buttercream (OMG!). You won't want to miss this! See if JJR can pull it all off live on stage!
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Follow us!!
Instagram: instagram.com/youvebeendesserted
TikTok: tiktok.com/@joshuajohnrussell
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
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Browned Butter Butter Cream
Yield: Makes enough to fill and ice an 8-inch cake
What you need…..
3 cups (675 g) unsalted butter, at room temperature
8 large egg whites (about 1 cup/240 ml)
1 cup (200 g) granulated sugar
Pinch of salt
1 cup (120 g) confectioners’ sugar
2 tablespoons Madagascar bourbon vanilla
How to make this……
The night before making the buttercream, place 1 cup (225 g) of the butter in a sauté pan over medium-high heat.
Heat the butter until brown flecks appear. This will take 10 to 15 minutes. The butter will boil for a few minutes and then will settle and start to brown on the bottom. You need to keep your eye on this! Once the boiling settles, the browning happens very fast, so be sure to start stirring at that point. When you see a good amount of brown flecks, remove the pan from the heat and pour the butter into a bowl. Cover and let the butter cool overnight at room temperature.
The next day, in the top pan of a double boiler, heat the egg whites, granulated sugar, and salt, whisking constantly, until the sugar is dissolved. Heat the mixture slowly to avoid cooking the eggs!
Transfer the mixture to a stand mixer fitted with the whip attachment and whip on high speed until stiff peaks form, about 5 minutes.
Reduce the mixer speed to medium and add the remaining 2 cups (450 g) butter a little at a time. Add the browned butter, confectioners’ sugar, and vanilla and mix until incorporated.
Here are the affiliate links for products we used in the show!
Offset spatula: amzn.to/3ffIJhc
Turntable: amzn.to/2AZ9IPk
Cake Texture Comb: https://www.amazon.com/gp/product/B08...
Cake scraper: amzn.to/2zrDax6
Spatulas: amzn.to/2Uzqk7i
Cake Slayer (bread knife): amzn.to/2YiByis
Sprinkles: amzn.to/3jzRsjY
Black cocoa powder: amzn.to/3CoTjyH
——————————————————————————————————————————————————-
About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
JJR gets his nostalgia on as he makes this Lisa Frank (Think Trapper Keepers) inspired Glaxay Cake live from the Ultimate Sugar Show in Atlanta! Joshua fills this retro master work with a vanilla swirl cake with his patented Brown Butter Buttercream (OMG!). You won't want to miss this! See if JJR can pull it all off live on stage!
———————————————————————————————————————————————-
Follow us!!
Instagram: instagram.com/youvebeendesserted
TikTok: tiktok.com/@joshuajohnrussell
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
========================================================================
Browned Butter Butter Cream
Yield: Makes enough to fill and ice an 8-inch cake
What you need…..
3 cups (675 g) unsalted butter, at room temperature
8 large egg whites (about 1 cup/240 ml)
1 cup (200 g) granulated sugar
Pinch of salt
1 cup (120 g) confectioners’ sugar
2 tablespoons Madagascar bourbon vanilla
How to make this……
The night before making the buttercream, place 1 cup (225 g) of the butter in a sauté pan over medium-high heat.
Heat the butter until brown flecks appear. This will take 10 to 15 minutes. The butter will boil for a few minutes and then will settle and start to brown on the bottom. You need to keep your eye on this! Once the boiling settles, the browning happens very fast, so be sure to start stirring at that point. When you see a good amount of brown flecks, remove the pan from the heat and pour the butter into a bowl. Cover and let the butter cool overnight at room temperature.
The next day, in the top pan of a double boiler, heat the egg whites, granulated sugar, and salt, whisking constantly, until the sugar is dissolved. Heat the mixture slowly to avoid cooking the eggs!
Transfer the mixture to a stand mixer fitted with the whip attachment and whip on high speed until stiff peaks form, about 5 minutes.
Reduce the mixer speed to medium and add the remaining 2 cups (450 g) butter a little at a time. Add the browned butter, confectioners’ sugar, and vanilla and mix until incorporated.
Here are the affiliate links for products we used in the show!
Offset spatula: amzn.to/3ffIJhc
Turntable: amzn.to/2AZ9IPk
Cake Texture Comb: https://www.amazon.com/gp/product/B08...
Cake scraper: amzn.to/2zrDax6
Spatulas: amzn.to/2Uzqk7i
Cake Slayer (bread knife): amzn.to/2YiByis
Sprinkles: amzn.to/3jzRsjY
Black cocoa powder: amzn.to/3CoTjyH
——————————————————————————————————————————————————-
About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
