Real Baking with Rose Levy Beranbaum

Claudia,

Given that the regular Creme Ivoire uses all safflower oil to mix with the white chocolate and no cocoa butter, I think it will work.

The main issue to consider is whether or not the finished buttercream will be firm enough to pipe (the regular Creme Ivoire is not). You could try a test batch and see how it pipes and also how it holds up to temperatures if the cake will be outside or in a warm room.

Rose recommends the cocoa butter sold in 5-lb quantities by Albert Uster, and there are serveral other suppliers online.

Another option could be the white chocolate version of the Mousseline buttercream, which does not use cocoa butter.

Good Luck,
Julie

Reply to this      Posted by: Julie | August 30, 2008 8:29 AM #

Hi Rose, I'm making Your Creme Ivoire Deluxe for my neices wedding cake ( a small one). I'm having trouble locating enough cocoa butter. I'm short .25 oz. Can I substitute clarified butter or mineral oil for this portion?

Reply to this      Posted by: Claudia Herkes | August 28, 2008 7:19 AM #

Hi Rose,

I have tried your Rose Banana cake recipe many times. All the time the cake turns out very well. I am very pleased that your cake bible which i bought in Mar 08.

Can i ask whether can i replace sour cream with other diary product as only small amount (30gm) is being use?

Reply to this      Posted by: Josephine | May 30, 2008 8:59 AM #

Thanks, Patrincia, will certainly make this soon....and will also let you know how it turns out.

Reply to this      Posted by: Yasmin | May 30, 2008 12:44 AM #

Yasmin - you will love the chocolate fudge cake. The name "chocolate fudge" is deceptive since the cake is not at all like fudge (dry and/or overly sweet). It is actually very moist and tender. I love the deep dark color and intense chocolate flavor.

Reply to this      Posted by: Patrincia | May 29, 2008 5:53 PM #

Well, Rose....eagerly waiting for your new book....and in the meantime will try something. Maybe your Chocolate Fudge Cake instead, which you describe as being moister because of the brown sugar. However much people may like my oil based one bowl chocolate cakes,which always stay moist....I myself hate them and that maroonish colour they get!! Really look forward to your solution to this problem!! Thanks, Rose.

Reply to this      Posted by: Yasmin | May 28, 2008 7:41 PM #

Julie, I believe it is fall 2009.

Reply to this      Posted by: Matthew | May 21, 2008 11:46 AM #

I agree, Patrincia, the wait is torture! I know "Rose's Heavenly Cakes" is supposed to be out sometime this fall, do we have an ETA yet?

Thanks, Julie

Reply to this      Posted by: Julie | May 21, 2008 11:35 AM #

I can't wait for the recipies using oil. I have always been a proponent of butter in cakes ... (several months ago I used clarified butter in a carrot cake recipe calling for oil...I was disappointed in the result and now realize that recipies with oil can be wonderful as well. My mom is a lover of Strawberries and Whipped cream...but if you don't assemble the cake right before serving there is the issue of stablilizing the whipped cream...I've used the gelatin recipe in the Cake Bible...but the texture suffers a little. Can't wait for a yummy layer cake recipe with oil so I can layer the cake with strawberries a whipped cream, pop it in the fridge and serve it cold!

Reply to this      Posted by: Bill | May 21, 2008 10:46 AM #

the wait is torture, just torture I tell you. :)

Reply to this      Posted by: Patrincia | May 19, 2008 9:30 AM #

Hi Rose
I have been following the oil vs butter debate and I agree with one of your earlier posts( Dec 23, 2005)that while butter has a superior flavour it does get hard when cold. I always use one of your recipes to make my children's birthday cakes but as they are both in winter (june, here in Australia), I find that the cake stays hard even at room temparature. This is a pity as it is soft and moist when out of the oven. Are there any recipes that use oil, but retain the rich flavour?

Reply to this      Posted by: Yasmin | May 18, 2008 10:37 PM #

That is exactly what I did for a carrot cake calling for oil. It worked perfectly.

Reply to this      Posted by: Bill | April 16, 2008 8:55 AM #

I think the best way is to melt the butter and remove the milk solids, then measure as yuo would the oil.
You are basically creating clarified butter which is, like oil, all fat.

Reply to this      Posted by: MarkMc | April 14, 2008 4:51 PM #

Can you substitute butter in place of oil in a cake recipe? If so, how do you do it?

I suspect it's more than a simple ounce-for-ounce replacement, given oil is liquid and butter is not, and due to the different compositions of each ingredient.

Many thanks!

Reply to this      Posted by: Wendy | April 14, 2008 2:44 PM #

I have 2 questions; first: can you freeze cake mixes and if so for how long?Second: a friend of mine often softens ice cream in the microwave..is this safe?

Reply to this      Posted by: christine | December 29, 2007 7:03 PM #

thanks!

Reply to this      Posted by: chrissy | June 19, 2007 3:42 PM #

can i substitute oil for clarified butter in white genoise?

Reply to this      Posted by: chrissy | June 19, 2007 3:31 PM #

Thank you so much! :)

Reply to this      Posted by: Theresa | May 24, 2007 6:55 AM #

That's fantastic - Thanks Rose!

Reply to this      Posted by: Patrincia | May 23, 2007 10:59 PM #

Rose, how do you feel about substituting orange oil and lemon oil for orange and lemon zest, respectively? Have you tried these? There's no guidance on the bottles, so I just guess, but I think I tend to err on the low side (which is probably the correct side to err on!). I'd appreciate your thoughts.

Reply to this      Posted by: Theresa Leahy | May 23, 2007 2:55 PM #

I was just wondering if you can freeze sour cream cookies, with the icing on the cookie. Or should I wait to put the icing on until I am read. Thanks

Reply to this      Posted by: Leejoy | March 25, 2007 5:18 PM #

Can reconstituted egg whites be used
to make macaroons?

Reply to this      Posted by: Phyllis Whalen | February 24, 2007 2:48 PM #

I often see your program on pbs tv. instructions are given to get recipes at baking magic.com. 'There, I only get a bunch of run-around but no rcipes. I am very disappointed!

Reply to this      Posted by: James Haynes | February 24, 2007 1:12 PM #

Hi, Rose , How can I get a copy of your 10 grain bread recipe? Thanks virginia

Reply to this      Posted by: virginia | February 22, 2007 7:34 PM #

Oh, so you can freeze the zest of lemons and oranges? And you can freeze the juice right? Do you know approxemiatly how long you should keep it frozen for?

Reply to this      Posted by: Tyler | January 25, 2007 10:25 PM #

The Johnson and Wales website doesn't list the show times or individual stations - the Oregon listing was just the only one on Google(other than KQED) that showed a specific PBS station. You might try Googling (I live just miles from Google Headquarters, I might add. Too bad I wasn't smart enough to buy stock!) the NY PBS station you watch or just go to the station's website and search.

My oven and pot are preheating for loaf #8 of the No Knead Bread - and I too have been making only half recipes. I use a Calphalon saucier and it seems to be working pretty well. Thanks so much for your inspiration.

Reply to this      Posted by: Marilyn | January 24, 2007 6:42 PM #

I just did a Google search for Johnson & Wales and I discovered that show #325 will air in Oregon on OPB on March 6th at 12:30 p.m. Is there anyone in Oregon who can help??

Reply to this      Posted by: Marilyn | January 24, 2007 6:29 PM #

Well, Rose, I just scrolled through 3 weeks of the encore presentations on KQED digital and it isn't looking good. The show last Saturday was #325 Demystifying Wine - here is the blurb from the listing:
Sat, Jan 20, 2007 -- 1:00 PM
Demystifying Wine (Episode #325)
Johnson & Wales teaching chefs demystify how to cook with wine, first demonstrating the French technique of poaching fish in a fragrant wine broth and then preparing a special glaze for turkey medallions made from port wine. Last class is with baking diva Rose Levy Beranbaum who prepares a deliciously crunchy 10-grain bread. Recipes: Portuguese green wine striped bass; port wine glazed turkey medallion on saffron risotto and asparagus; ten grain torpedo bread.

Notice that they identify you as the baking diva that you are!! Anyway, I scrolled through the upcoming 3 weeks and the shows that are repeated are #313, #314, and #315. It looks like it will be some time before they get caught up.
There are other PBS stations in the Bay Area (San Jose and San Mateo) so I will keep my eye out and let you know if I can find it there. I could kick myself for not taping it in the first place!!!

Reply to this      Posted by: Marilyn | January 24, 2007 6:06 PM #

No, I didn't tape it - much to my dismay. I so wish I had!! KQED has 4 digital channels which I can get and I will make a search to see if it will be repeated on one of them. Would you like me to tape it if I can find it again?

Reply to this      Posted by: Marilyn | January 24, 2007 5:34 PM #

Hi Rose,

I was one of the lucky ones who was able to see you make the 10 Grain Torpedo on "Master Class at Johnson & Wales" last Saturday on KQED in the San Franciso Bay Area. You were inspiring as usual and I was so happy to see you use the processor to make the dough since I have been using mine to make a nightly dough for years and years. I bought my first Cuisinart in 1974 and replaced it (sadly it gave up the ghost) with a Kitchen Aid about 5 years ago. I can turn out herbed rolls or bread sticks or whatever strikes my fancy in about 60 minutes start to finish using bread flour and yeast I buy in bulk from my local vegetable, dairy, baking stand.
Which brings me to my current dilemma - with the recent freeze in California and the expected shortage of citrus, I just bought a ton of oranges before the sale price disappeared (they were 3 lbs./99 cents at my local stand). I use grated orange zest in much of what I bake, as well as eating at least one orange a day. Here is the big question - can I freeze the zest from the oranges I eat now to use in baking later in the season? I have tried using the dried jarred orange zest and it just doesn't make the grade, so I am hoping that fresh zest is freezable.

Reply to this      Posted by: Marilyn | January 24, 2007 5:22 PM #

Can extra virgin olive oil be substituted for vegtable oil in boxed cake mixes?

Reply to this      Posted by: Mary Doty | January 19, 2007 7:41 AM #

can I substitute sour cream instead of creme fraiche

Reply to this      Posted by: Danielle | August 3, 2006 4:07 PM #