Backstage Bite with Katie Lynch: SPONGEBOB's Ethan Slater Gets Cookin' with Pineapple!
In Backstage Bite with Katie Lynch, come into Katie's kitchen with some of Broadway's brightest as they eat, drink and merrily mix it up. See your favorite stars out of their element as they whip up dishes inspired by their Broadway show. Watch what happens when these actors trade belting for baking!
Ethan is making his Broadway debut in SpongeBob SquarePants! Recent credits: World Premiere of SpongeBob in Chicago (BroadwayWorld Chicago Best Actor Award), and "Modell" in Diner at DTC (Dir. Kathleen Marshall); Off-Broadway: Baghdaddy (St. Luke's), PEMDAS (59e59), Claudio Quest (NYMF), What We Know (Teatro Circulo), Independents (FringeNYC); Film: "Lightning Bugs in a Jar" (Cannes 2015), "EVOL"; Web Series: "Redheads Anonymous", "New Mayor of New York". Ethan is a Vassar graduate and member of OYL. More at EthanSlater.com.
Backstage Bite with Katie Lynch, is presented by In The Raw. The In The Raw family of sweeteners has been making life a little bit sweeter since 1970! From indulgent to mindful there's a sweetener for every occasion. Visit www.intheraw.com to learn more!
SpongeBob Square Pants Pineapple Upside-Down Cake
-12 Pineapple Rounds
-6 Bing Cherries
-3 TBSP Melted Butter
-1/4 C Sugar In The Raw
-1 1/2 C Flour
-2 tsp Baking Powder
-Pinch of Salt
-1/3 C Shortening
-2/3 C Sugar In The Raw
-3/4 tsp Vanilla
-2/3 C Milk
-In a greased cupcake pan, equally split melted butter and 1/4 C sugar in each cupcake mold.
-Place pineapple slices and half a cherry to fill the center of the pineapple and set aside.
-In a bowl mix together dry ingredients : flour, baking powder and salt then set aside.
-In a mixing bowl cream together shortening, 2/3 C sugar, egg, vanilla and milk.
-Add and mix dry ingredients until a batter is formed.
-Pour batter evenly into cupcake pan.
-Bake at 350 for 20 minutes.
-Once fully cooled, flip cupcakes upside down out of pan and serve!