My First and Worst Cake

Jun 23, 2007 | From the kitchen of Rose

I think I’ve told this story before but for those who may have missed it, here’s the background to this photo that I hope you will find inspiring, i.e. I hope you will see how much one can improve with practice and determination!

Elliott and I were not yet married so this was a little over 31 years ago. Elliott’s son Michael was celebrating his 13th birthday and had the good taste to request see ingthe Broadway play Dracula with Frank Langela. I offered to make the birthday cake. This was BG (before ganache) and I wanted a rich dark chocolate frosting if not for the cake itself at least for the decoration. So I kept adding brown food coloring, not realizing that it would darken on its own after several hours.

The performance was magnificent. Elliott had parked in nearby “Hell’s Kitchen” and when we went to find the car it was no where in sight or site! It gradually dawned upon us that it had been stolen.

Michael, his sister Beth, and I returned home to eat cake while waiting for Elliott to return from the police precinct. I must say that the cake frosted with classic chocolate buttercream, was quite delicious. However, on Elliott’s return, when was greeted by his son with a wide smile on his face and a big “Hi Dad.” Elliott looked at us in horror. I looked back at Michael and saw why: His tongue had turned black (from the food color).

I eventually redeemed myself by discovering the charms of ganache and coming up with the most perfect, foolproof, and easy method for making it.

Ganache

TIME REQUIRED:
At least 4 hours

Makes: 1 3/4 cups / 16.5 ounces / 466 grams

INGREDIENTS	MEASUREMENTS	WEIGHT
	volume	ounces	grams
dark chocolate, 60 to 62% cacao, chopped	.	8 ounces	227 grams
heavy cream	1 cup (8 fluid ounces)	8 ounces	232 grams
pure vanilla extract	2 teaspoons	.	.
optional: Liqueur of your choice or extra cream	2 tablespoons	1 ounce	28 grams

In a food processor, process the chocolate until very fine. In a 2 cup or larger microwave proof cup with a spout, or in a medium saucepan, stirring often, scald the cream (heat it to the boiling point--small bubbles will form around the periphery).

With the motor running, pour the cream through the feed tube in a steady stream.

Process for a few seconds until smooth. With the motor on, add the vanilla and liqueur or cream. Scrape the ganache into a glass bowl and let it sit for 1 hour. Cover it with plastic wrap and allow it to cool for several hours, until the mixture reaches frosting consistency.

Keeps: 3 days room temperature, 3 weeks refrigerated, 6 months frozen.

Rose in reply to comment from Dillon L Smith
03/03/2010 08:47 PM

dillong: you will have thousands to agree that mousseline is the way to go. true it's ivory but dead white=vegetable shortening and why bother! mousseline holds up well in heat and humidty but not in a desert of course!

Dillon L Smith
03/03/2010 08:23 PM

I have just recently stumbled upon The Cake Bible, and my Lord is it amazing!! I have been working in the pastry industry for 8 yrs now, and this book was like starting all over, in the right way! I do have a question though, does anyone know if there is a buttercream recipe, or any recipe for a WHITE icing that I can use for wedding cakes. It can't have too much butter because it will turn yellow, and doesn't stand up to wedding cake conditions like heat or humidity... I know theres got to be something better than the old decoraters buttercream (shortening, small amount of butter, powdered sugar, water, flavoring) (Yuck) ;(

Rozanne
05/07/2009 11:54 AM

Ooops I meant to say "your own b'day cake"

Rozanne
05/07/2009 11:52 AM

Adorable pictures Hector. I can't believe you made your own b'day at such a young age :)

Hector
05/06/2009 09:41 PM

Here is the first cake I made (my birthday, May 1977). The previous year was the last birthday cake i did not bake myself!

My first cake was my Mom's most famous cake, an orange chiffon with with lemon zest instead of orange zest, whipped cream, canned peached, and fresh strawberries. My sister has the recipe and is the cake now she is known for! I've asked her to make me one this year and she said "no"... in fear of family cake competition! Enjoy:

http://www.hectorwong.com/roselevy/HectorHawaii4-0_b_MyLast_MyFirst_Cakes.html

beth
07/31/2008 01:35 PM

beggar cake lady: shortening isn't lard shortening is a vegetable product

Hector
07/21/2007 10:16 PM

Janet, I feel it, too. But sometimes, even the mistakes that one can make with The Cake Bible, are still delicious (say you taste them without opening your eyes).

Marissa
07/21/2007 09:39 PM

Janet-what a horrible but "great" story. Thank you so much for sharing as it really does help put it all in perspective...I too have made huge mistakes on cakes I've done for others. But, I've also learned a tremendous amount from those mistakes and haven't made them again (knock on wood!!). As painful as it is, I think mistakes are necessary as they're the best way to truly learn. For those of us that are perfectionists-which seems like everyone here ;-) - you're right, it really is only cake...

Thanks again for sharing what must have been a really difficult lesson to learn.

Patrincia
07/20/2007 08:29 PM

Janet - that is a great story (relatively speaking)! I like how you said, "all good stories cost you something" - boy is that ever true.

Janet
07/20/2007 05:47 PM

You know, every good baker has a horror story (or two or three). For me, the very worst was the time I made a carrot cake with cream cheese frosting for a friend's wedding. The bride requested a more "cakey" carrot cake, so I chose a recipe I was not familiar with, which turned out to be dry and just awful. Then, the cream cheese frosting broke and slid off the cake in the heat and humidity of western Massachusetts in the summer. I had to scrape off what remained of the frosting at the reception and "glaze" the cake with it, decorating it with just a few ribbons. To top it off, it was the first time my friends in this part of the country had ever sampled my much-heralded baking! I felt like a complete heel. I just wanted to hide. The only saving grace (and it was very little) was that the cake had been a gift, so at least I wasn't getting paid to produce the worst cake I ever made!

When these things happen, we have to remember two things:

1. It's just cake. Really.

2. All good stories cost you something. And this made a very good story for years afterwards.

Thanks for showing us that you are human, like the rest of us!

Janet

Hector
07/10/2007 09:06 PM

Dear beggar cake lady, both questions are answered in Cake Bible.

beggar cake lady
07/10/2007 08:45 PM

Just 2 questions: first does it really make that much difference if eggs are cold or room temp? Second, I recently ran across two recipes, one that used shortening instead of butter - the other - equal parts of both. The thought of lard in my cake batter is not appealing to me. What would be the purpose of shortening?

Marissa
07/02/2007 09:48 PM

Thank you both very much for your comments. Unfortunately I won't have time for a test cake but seeing as this is just for family, I'm sure they'll forgive any mistakes :). I like the idea of the stabilized whipped cream (have to test if it can be colored). Isn't this what places like friendly's and carvel do?? My only other option is to ice shortly before serving which I may be able to do because it will only be one color (red) and I am making everything else from fondant ahead of time.

Thank you so much again!! Marissa

Patrincia
07/02/2007 06:03 PM

Good thinking Liz - I like the idea of the whipped cream, and it would indeed thaw much more quickly than fozen buttercream.

Liz
07/02/2007 05:45 PM

Hi Marissa,

I agree with Patrincia that buttercream must be room temp when eaten.

If you want to frost the ice cream cake, you might want to consider making a stabilized whipped cream and frosting the firetruck with that instead. Then you can take it directly from the freezer and the whipped cream will thaw very fast!

Patrincia
07/02/2007 04:28 PM

Hi Marissa - will you have time to make a "test" cake?

My only concern is the buttercream - it really should be served at room temp, both for flavor and ease in cutting. If you try to cut cold buttercream, even with a hot sharp knife, it will crack (and it will taste more like butter than buttercream). It might be best to serve ice cream on the side.

What does everyone else think?

Marissa
07/02/2007 03:15 PM

PS. LOVE your story Rose of your first and worst cake-truly inspirational!!

Marissa
07/02/2007 03:13 PM

Hi,
I hope this is the right place to ask this question...I am making my son's birthday cake and planning to make the Chocolate Biscuit Roulade so that I can make a layered ice cream cake (similar to the Black forest in the Cake Bible). But, once it's frozen, my thought is to carve it into a Curious George Firetruck (he LOVES George and trucks!!) and ice it with the Neo-Classical Buttercream (in red). I was hoping to do this the day before the party and then take it out of the freezer 1/2hr -45 min before serving. Will this work, or do you think my ice cream will melt? Will the buttercream thaw in time?? HELP!!

Thank you sooo much,
Marissa

Cathy
07/01/2007 04:46 PM

Thank you so much for your help!

I think I will add blueberries and raspberries to my buttercream for the filling. But will definitely try the other suggestions another time.

My Choc cake recipe has oil, yes, and baking soda and baking powder. I don't know what this makes it??...but it is awfully good. I just would like to pin it down b/c I am wondering if the buttercream frosting has been too heavy on it?? and it seems very spongy and moist in texture.

I am looking forward to making some of the actual cake recipes in Rose's book. I'm sure I will learn a lot about the different types of cakes as I do.

Patrincia
07/01/2007 02:31 PM

Cathy - I LOVE Rose's Mousseline Buttercream with Rose's Stawberry or Raspberry Puree added. The flavor is EXCELLENT!!!! I have also added the purees to the Neo-Classic Buttercream, but because that buttercream is egg yolk based, the color is a little more on the peach side (rather than the pure pink color the mousseline produces). Please let us know what you end up doing!

Jen N
07/01/2007 12:18 PM

ok, apologies - you just said above that you read/have The Cake Bible. In my edition, the definition of Sponge-type cakes begins on pp. 118.

Jen N

Jen N
07/01/2007 12:15 PM

Cathy,

It would depend on the other ingredients in your cake - but, when I hear oil, I think you have a Chiffon cake on your hands. Chiffon is (most times) considered a type of sponge cake...but not always! A VERY general definition of genoise or sponge: they are cakes that get their "rise" from beaten egg foams, and not from baking powder or soda. It doesn't sound like you own The Cake Bible - you really should get it, as it contains extremely detailed descriptions of every type of cake.

Berries in buttercream make a great filling! I would caution you about strawberries, as they tend to "bleed out" or get watery sometimes. I've had better luck with raspberries & blueberries - or, you can stir the puree of any of these fruits into your buttercream, YUM!!

Hope this helps,
Jen N

Cathy
07/01/2007 02:22 AM

I am new, but have become very passionate after reading the Cake Bible! I am enjoying learning from all of you. Can I ask a(I'm sure)very simple question of you all?
I am wanting to just add fresh fruit--strawberries, rasberries and blueberries--to my buttercream frosting as a filling for a 4th of July cake for our neighborhood party. Should this be okay? Does anyone see a problem with this?

Thank you!

Cathy
07/01/2007 02:17 AM

Can I ask another couple of questions here? I am confused as to what qualifies as a genoise or sponge-type cake. I have an excellent Chocolate Cake recipe that is extremely moist and not dense at all. It contains no butter but oil instead. Is this a genoise? Is it considered a butter cake? I would like to know so that I can use the right frosting on it.

Thank you for your thoughts!

Cathy
07/01/2007 01:30 AM

Thank you, Matthew! I appreciate your advice. I was really shooting for a dark chocolate frosting at this point. Would Rose's Dark Chocolate Ganache frosting, filling and sauce do the trick for me? Can I use to pipe decorations as well?

Matthew
06/30/2007 01:52 AM

Cathy--you can use it as a frosting or a glaze. I use ganache glaze all the time as a shiny finishing layer over buttercream, but I know some people consider this to be a tricky endeavor. You have to balance a ganache that is warm enough to flow and make a glaze vs. a buttercream that is cold enough to stay set an not melt. I let my buttercream/cake setup in the fridge, then I pop it in the freezer a few minutes before I glaze. I have found that body temperature is about right for pouring the ganache, but you do have to move quickly when pouring as it cools fast against the cold buttercream.

I have had the best results by pouring the ganache through a funnel onto the cake--it helps if you have someone who can scrape the pan into the funnel while you direct the flow. I also add a bit a corn syrup to keep it shiny. I suppose you could also pour it over a layer of ganache frosting, but I have never tried that.

Cathy
06/30/2007 01:33 AM

I am new to ganache, and feel wonderful to even be in the same "mishaps" category of some of you pros! I did the same with the brown and black food coloring!

I do have a question about ganache, however. Do you pour the ganache on? If so, do you do a crumb coat first to make the cake even before pouring on the ganache? If not, I envision the ganache setting and being able to see where the two layers meet, etc. Can you help me with this?

Thanks!

Kitt
06/26/2007 08:43 AM

Cute story. If that's the worst thing that ever happened to you with a cake, you're still way ahead!

Patrincia
06/25/2007 04:37 PM

Skor bars... my favorite!!! The toffee bits absorb moisture quickly, which is probably why you liked the cake better on day 1. In the future, sprinkle the candy bits on just before serving. (Sounds really go though)

Michelle
06/24/2007 10:26 PM

I just made this two days ago with the Chocolate Fudge Cake, and to take it over the edge, skor bars crushed on top. I was needing a chocolate fix and it was someone's birthday! Amazingly delicious! My husband and I licked the frosting bowl clean! I did find that it was most delicious on the 1st day as the texture and colour ? changed on day 2. Will definitely be making this again though! It is light and delicious!

Anna
06/24/2007 07:30 PM

This is really funny coming from you, Rose! The ability to make fun of oneself shows character, I believe!

evil cake lady
06/23/2007 08:24 PM

...and speaking of ganache, I just made Rose's Raspberry Chocolate Ganache and it is THE BEST!! It has become my favorite frosting, hands down.
Thanks, Rose!!!

Ivonne
06/23/2007 08:13 PM

What a wonderful post, Rose! Thanks for the inspiration. It means a lot!

Rozanne
06/23/2007 02:45 PM

Rose,
It is hard to imagine that you made a less than perfect cake....it makes you soooo human which is so encouraging. It does prove that practice and
determination equal perfection.

A few years ago, in the dark ages of BCB (before the Cake Bible)I made a cake for one of my friends daughter's b'day and I did the same thing you did, except that I also added black colouring thinking it would help to darken the colour and all the kids ended up with black tongues and lips. I was so embarassed.
Thank you for sharing this story.
Rozanne

Elicia
06/23/2007 12:05 PM

Oh Rose, Isn't it wonderful that your first was your worst? Ie, you've only made better and better cakes since!! Anyway, the cake looks quite ok to me!

Patrincia
06/23/2007 11:33 AM

I can highly recommend the ganache - I am constantly asked to make cakes with "that chocolate frosting you make that's soooooooo delicious".

Great story Rose, and yes it is truly inspiring! btw, what ever happened with the car?

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Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Spend A Moment with Rose, in this video portrait by Ben Fink.

Heavenly Cake Bake Along

Hector's Take on Rose's Cakes

My First and Worst Cake