Real Baking with Rose Levy Beranbaum

Dear Rose:

How much vanilla would you substitute for the alcohol in your mousselline buttercream?

"To taste" does not work for me. I am so dependent on and apprecitive of your exquisitely specific instructions!

Rosary

Reply to this      Posted by: Rosary | August 1, 2008 7:16 AM #

Thanks JennyBee - it was a wonderful birthday! I don't feel a day over 20 except when I walk up and down the stairs - darn knee).
:)

Reply to this      Posted by: Patrincia | July 31, 2008 2:39 PM #

JennyBee, I turn 40 in 2009 =)

Reply to this      Posted by: Hector | July 31, 2008 1:54 PM #

Catching up the blog, and since these are relatively current posts, I will comment.

Happy Belated Birthday, Patrincia. I turned the big 40 on June 15. My cake was a surprise. It was the Busy Day cake from, I think Better Homes or something from the 40's. It's a super simple cake and only makes one 8" layer. He topped it with a lemon frosting from Joy of Cooking. He's not a baker, but he does just fine. It was a nice surprise and very yummy.

I don't think we should feel 40. Does eating cake keep you young?

And a future Happy Birthday to Hector, in case I miss it.

Many Happy Returns,

JennyBee

Reply to this      Posted by: JennyBee | July 30, 2008 11:25 PM #

Patricia-
LOVE the story about your daughters! i myself started baking at the age of 7 when i permanently borrowed my younger sister's easy-bake oven. How fabulous that they did this all on their own. What a perfect way to celebrate 40!

~Mark

Reply to this      Posted by: MarkMcIntyre | July 4, 2008 8:27 PM #

Hi Yasmin - Thanks so much. I told my daughter she's ready to begin cake bible lessons (she was happy to hear that).

It's hard to comprehend how many family gatherings, birthdays, weddings, even bakery businesses have depended upon the recipes from The Cake Bible. Makes me even more eager to get my hands on Rose's new cake book in the Fall of 2009.

Reply to this      Posted by: Patrincia | July 4, 2008 1:41 PM #

Hi Patrincia
Just read that it was your birthday about a week ago.....a belated happy birthday to you. The cake your daughter baked looks wonderful....looks like she is ready to follow your footsteps!!
This is a special time of the year for me too, as my sons celebrate their birthdays on the 25th (older) and 26th (younger) of June. Also the time time the cake Bible is used the most.....and you all pestered with questions!!
Yasmin.

Reply to this      Posted by: Yasmin | July 3, 2008 11:28 PM #

Hi Rose
Was just going through some unread parts of the Cake Bible, when on pg 456 I came across the fact the you can substitute one egg for 2 yolks or 1 1/2 egg whites. Does that mean I can make your recipe for the All occasion downy yellow cake with 3 eggs instead of 6 yolks? of course i do expect some changes in flavour and texture, but I do love that cake, would really find it easier to do with whole eggs once in a way when baking up large batches.
thanks.....:)
Yasmin.

Reply to this      Posted by: Yasmin | July 3, 2008 9:55 PM #

Thanks so much Julie and Cakemom!

I can never figure out how to post a photo here on the blog, so I put it on the forum instead. Here's the link:

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/463/

Reply to this      Posted by: Patrincia | June 29, 2008 1:28 AM #

Happy Birthday, Patrincia! Love hearing about your girls baking, thanks for letting us in on your heart warming celebration.

Best,
Julie

Reply to this      Posted by: Julie | June 28, 2008 9:08 PM #

Happy birthday Patrincia! Have a great time! What a treat your kids made! If they are anything like my kids, teaching them to bake is probably way easier than teaching them how to clean up the mess from baking! Easy bake oven are a little girl's best friend. WHo knew a single lightbulb could bake a cake??

I had to shoo mine out of the kitchen today so I could finish my niece's huge cupcake order. My 18-month old keeps trying to suck on my icing tips, and my 3-year old keeps asking for a "Flair" (flower) and some "chocat cu-cakes"
I didn't have time to bake all the cupcakes from scratch, but made two batches of white choc. mousseline, two batches of white choc. raspberry mousseline, a double batch of white choc. cream cheese, and two batches of royal icing for drop flowers and wired flowers. I was pleased that the mousseline came together even though it's stinkin' hot and humid here.

Reply to this      Posted by: Cakemom | June 27, 2008 7:56 PM #

20 for the second time - I love it!

Okay, I have to tell you what happened after my last post... apparently the mini easy-bake oven cakes were a distractionary (sp?) tactic... I thought both daughters made them, but actually the little one made them by herself while the bigger one baked and decorated an actual cake! I was totally shocked when I was asked to "check how well they clean the kitchen", and instead found a cake sitting on a cake pedistal :). I'll post a photo tonight, but now we're off to dinner. Thanks so much everyone - this has been the best birthday ever!

Reply to this      Posted by: Patrincia | June 27, 2008 6:41 PM #

Patricia, you are blessed to have such wonderful kids, specially ones with "baking genes". I can't wait for my daughters to grow up. Enjoy the rest of the day! You are not 40....just 20 for the second time....

Reply to this      Posted by: Rozanne | June 27, 2008 6:19 PM #

Thanks Barbara - I have much to be thankful for... definitely no complaints from me!

Hector - we are certainly related in some way. I'm not one to happily step aside and let my kitchen be taken over, but in this case I was all smiles. The girls presented me with 4 tiny 3" baked goodies, each about 1/4" tall... all were baked in the Easy-Bake Oven :). There was a vanilla sugar cookie, a chocolate cookie, a chocolate cake (no frosting), and a brownie - all decorated with heart impressions. They were very pleased with themselves and happily claimed to be recipients of "the baking gene" :).

Hope I still have room for dinner tonight! Btw, I'm still banned from the kitchen until their clean-up is complete. I'm sure I'll find traces of their invasion, but it's nice that they are putting for the effort :). Oh, thanks for the card - your photography is great and I love madeleines!

Reply to this      Posted by: Patrincia | June 27, 2008 5:42 PM #

... warning: this message isn't baking related ...

Patrincia, thank you for sharing what is going on in your kitchen. I don't have children, but can imagine how happy you must be now.

Indeed, and I consider my biggest human defect, I get so nervous when friends or family decide to throw me a party in my kitchen to a point of making their experience miserable. I don't think this trait came from my mother, because she ALWAYS allowed me in her kitchen, but this trait IS in my family because all of my cousin's were not allowed in their kitchens!

BTW, my sister just called and put my nephew Nicholas on the phone, he just started talking my name!

Reply to this      Posted by: Hector | June 27, 2008 4:50 PM #

Happy Birthday, Patrincia! 40, you're just a young thing yet! Looking back from 51, I enjoyed my 40's a lot -- hope you do too.

Reply to this      Posted by: Barbara | June 27, 2008 4:48 PM #

Patrincia, do let us know us know what they have planned for you! I love surprises, noce ones of course, hope it all goes well!

Reply to this      Posted by: Jeannette | June 27, 2008 4:33 PM #

Thanks Annie, Jeanette, and Hector. I've been banned from the kitchen - my 2 girls are in there now. I hear a lot of whispers, banging, and beeping :). So far the only question they've asked was, "Is canola oil the same thing as vegetable oil?". I have no idea what they are up to.

Reply to this      Posted by: Patrincia | June 27, 2008 3:05 PM #

Happy birthday dearest Patrincia. I will join the club in a few months. Here is one for you (and btw, you must make your own birthday cake and tell family what that means to you).

http://www.hectorwong.com/roselevy/Madeleines%20Triple%20Chocolate%20Cake%20and%20Carrot%20Ring.html

Reply to this      Posted by: Hector | June 27, 2008 2:28 PM #

Another birthday greeting from across the pond! Have a lovely day and don't go in the kitchen, take a day off!

Reply to this      Posted by: Jeannette | June 27, 2008 2:11 PM #

Happy Birthday, Patrincia. Take it from one who knows - life begins at 40! Have a wonderful day.

Reply to this      Posted by: Annie | June 27, 2008 11:25 AM #

Thanks for remembering Rozanne - today is my Big 4-0 :). Last night I asked my family if I should plan on making a cake today. They quickly responded by saying that would not work well with "the plan". Then they told me to be ready for dinner at 8, and not to ask any more questions. Our youngest (10) has been giggling all morning... so I guess now I wait.

Reply to this      Posted by: Patrincia | June 27, 2008 10:56 AM #

Happy Birthday Patricia. I hope you have a wonderful day! Will you be baking your own b'day cake??????

Reply to this      Posted by: Rozanne | June 27, 2008 9:12 AM #

Thank you so much for your advice Hector. I'll let you know how it turns out.
Best, Tara

Reply to this      Posted by: Tara | June 25, 2008 1:53 PM #

Great advice Hector!

Reply to this      Posted by: Patrincia | June 25, 2008 1:42 PM #

Tara, you have no idea how much your project has rung in my mind since you wrote it.

My recommendation is to reduce the variety and make more of each, otherwise it can be a chaos and individuals will complain that there wasn't enough to try. You have 115 people, be sure each dessert is able to feed about half, lets say 60 people, in small "wedding cake" portions.

For example, instead of making 6 assorted pies, make only 2 types of pies and 3 of each. Regarding berries in season, mix them up and make all cupcakes with mixed berries, instead of making a dozen cupcakes with just one type of berry.

You will save a lot of time by whipping a triple batch of pie 2 times, instead of making single batches 6 times. And you won't get any unhappy guest complaining that food wasn't enough of each.

I am catering a wedding for 80 people. the bride wants 5 desserts. Each one will feed approximately 50 people, so really, it is TOO MUCH desserts. I suggested only 3 desserts initially, considering there is also the wedding cake to serve. Since the bride stuck with 5 desserts, I am cutting down the amount of food from the lunch menu, specially the amount of fresh fruit and salad and cheeses.

Good luck. Hope this helps.

Reply to this      Posted by: Hector | June 25, 2008 1:36 PM #

Hi Rose,
I am a huge fan and I am in need of your expertise. I planning a dessert buffet for an upcoming engagement party this coming July out on Eastern Long Island. The party will be held outdoors for approximately 115 people on a Saturday at 4:00pm. Growing up out in LI my brother and I used to pick berries together as young children so I have decided this will be the theme of my dessert buffet. I would like to put together an assortment of berry based desserts. I am hoping to use local strawberries, blueberries, raspberries, blackberries, peaches and what ever else is in season and available. I was hoping that you may be able to provide some insight on what to make that can hold up to the outdoor heat in Mid July and figure out as much that can be made in advance as possible. My thoughts were to make cupcakes with assorted berries on top. About 4-6 assorted pies, individual mixed berry trifles, Cheesecake stuffed strawberries and finally some chocolate chip cookies. I am concerned about several things. There is a lot I want do and I’m not sure of the order to do this in. I plan to make the cookie dough and pie crusts at least a week in advance. I figure I can bake the cookies a few days ahead and they should hold up ok. I would like to make the cupcakes on Thursday and ice them and put the berries on the day of the party. I would like to bake all the pies on Thursday as well but I’m not sure if they will hold up. As for the trifle (I have never made one before) I’m concerned this will need to be made last minute as well and I’m not sure how the whipped cream will hold up. Anyway, as you can see I’m a bit overwhelmed. I may have to scale back my ideas a bit but I was hoping you could provide some ideas or insights into what I should do. Any suggestions would be greatly appreciated.
Thanks in advance!
Tara

Reply to this      Posted by: Tara | June 24, 2008 1:43 PM #

June 15

Reply to this      Posted by: Rozanne | February 20, 2008 9:27 PM #

June is an excellent month for a birthday :). I'm a 6-27 birthday girl.

Reply to this      Posted by: Patrincia | February 20, 2008 9:24 PM #

You're welcome Patricia. I'm working on getting the series on DVD for my b'day. I've been hinting, hopefully my husband will get the message. I have till June to keep working on it........

Reply to this      Posted by: Rozanne | February 20, 2008 8:50 PM #

Rozanne - thanks for the great reminder... I saw that episode too, but had completely forgetten that he mentioned the copper would reduce the risk of crystalization. I just love that program - he's such a great teacher! Wouldn't you just love to be his next door neighbor :).

Reply to this      Posted by: Patrincia | February 20, 2008 6:24 PM #

I was watching "Complete Pepin" on tv and he suggested using a copper pot to make sugar syrup b/c the reaction with the sugar and copper (I think he said the acid)prevents the sugar from crystalizing. That's the same reason egg whites whip so well in a copper bowl. Another bonus feature of copper pots I guess.

Reply to this      Posted by: Rozanne | February 20, 2008 4:57 PM #

Hi Hector - I've been researching unlined copper pots too. I'm interested in getting one because I believe it will heat the sugar syrup up faster than stainless steel clad aluminum does. I like the pour spouts on the pans too.

As far as the cooling of the syrup goes, I don't even bother pouring my sugar syrup into a pyrex container because I find it cools a little too fast that way - I just pour straight from my ss sauce pan right into the mixing bowl; fast enough that the temp of the sypup does not have a chance to continue rising.

Reply to this      Posted by: Patrincia | February 20, 2008 4:09 PM #

Has anyone used a traditional sugar copper pot (non tinned) to heat sugar for mousseline?

Copper pots heat and cool really fast so maybe it isn't necessary to transfer syrup to a pyrex prior to pouring on the mousseline?

Reply to this      Posted by: Hector | February 20, 2008 3:53 PM #

I would suggest Mousseling Buttercream. Rose has a chocolate version listed in the cake bible, but it won't be as chocolatey as ganache. I would suggest using ganache as the filling between the cake layers, and cover the outside of the cake with standard Mousseline Buttercream (it holds up very well in warm weather). Search the blog for wedding cakes... you'll get a lot of info from those who have made cakes in similar weather conditions.

Reply to this      Posted by: Patrincia | February 19, 2008 11:22 PM #

Hi Rose,

I'm not sure if this question has been answered before, but please bear with me. I'm making a 3-tier chocolate wedding cake with real ribbons wrapped all around. I was planning on using chocolate ganache as the frosting but was told that it may not hold up well in our hot and humid weather (I live in Singapore). I'm thinking of using the Chocolate Rolled Fondant instead but it would have a wavy seam at the top of cake, which isn't the design the bride wants. Is there an alternative frosting - one that would hold up well, cover the cake seamlessly AND support the ribbons? Please help!

Reply to this      Posted by: Rudy | February 18, 2008 11:14 AM #

Deborah - Rose's Mousseline Buttercream is made with egg whites and I think it's probably the whitest of all her buttercreams, however it's not pure white, but it's pretty close. Most brides don't mind the slight tint of color when they taste how truly delicious it is - your guests will still be talking about it while you're on your honeymoon!

btw, if you go to the red menu on the top left hand side of this page, click on "wedding" (under the category heading) - look for the cake photo with the title Mousseline the Magic Buttercream. You can see the color of the buttercream against the white tablecloth.

Reply to this      Posted by: Patrincia | June 21, 2007 11:07 AM #

I have a big dilemna. My wedding is in a month and my soon to be mother in law is doing the cake. I would like Buttercream icing, but Crisco makes me extremely sick. The real problem is I need pure white icing. What recipe should I try?

Reply to this      Posted by: Deborah | June 21, 2007 10:29 AM #

Just a note to CELINES | November 7, 2006 11:40 AM, about buttercream with uncooked granulated sugar.
I tried a recipe for Red Velvet icing (to go with Red Velvet cake) from the buttercup bake shop cookbook, which calls for granulated sugar. However, you have to cook up milk and flour as well. My family didn't really like it, but I could see its adaptive uses in very hot climates. As we live in Scotland, however, such uses aren't really necessary.

Reply to this      Posted by: Helen | June 16, 2007 3:06 AM #

Michelle - You would think the manufacturer would know their own product better than that. Oh well, I guess you proved them wrong :)

Reply to this      Posted by: Patrincia | June 16, 2007 1:11 AM #

I have made the cakes and decided not to refrigerate overnight; although, the fondant box (yes, I used a box!) said that it is fine to refrigerate fondant-covered cakes with filling with no mention of moisture issues!!! Oh, well.

Reply to this      Posted by: Michelle | June 16, 2007 12:21 AM #