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Change for The Cake Bible
These changes have been made in later printings.
The Lemon Chiffon page 157 change the words baking powder to baking soda (as it is on the chart)
The Chocolate Chiffon Cake page 159: weight of the sguar is 350 grams (not ounces)
The Ethereal Pear Charlotte page 291:
To ensure that all of the gelatin dissolves and offers a firm texture to the Bavarian filling, it is best to soften it in 4 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.
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Rose...thanks so much for the fast reply...and yes...the little bugger will be eaten any way he he he! I think it might have been ever so slightly under baked...the skewer did come out clean...but it felt a little moister than i would have expected...I'm guessing that that was the problem. Thanks sooooo much and happy July 4th!
Reply to this Posted by: Anonymous | July 3, 2009 10:09 AM #
i think the bottle was not high enough so the steam caused it to fall out. i really can't think of another reason since you already obviated the draft theory. (cute about the avoiding being eaten!).
an underbaked cake also will fall out. did a wooden skewer come out clean?
make it again soon just to give yourself confidence that this won't happen again!
Reply to this Posted by: Rose Levy Beranbaum | July 3, 2009 9:44 AM #
With all this talk of the Lemon Chiffon, and I've never made it, I decided to give it a whirl last night. Everything went along just fine, took it out of the oven, it looked beautiful, high, light, golden, just beautiful. I Inverted the pan over my trusty bottle of Woostershire sauce that I always use for such purposes and headed off into the other room to make a phone call. Fast forward about 20 minutes...and I hear...CLUMP. I knew before I even went to see what happend. The cake fell out of the pan! AHHHHHHHHHHHHHHHHHH! I put the pieces on a cooling rack, on their sides, to maintain as much height as possible. Since I was only baking the cake for us at home, the esthetics weren't as important as for guests. I'll say this...the cake is absolutely delicious. I'm just curious as to why a cake in a tube pan will suddenly do a suicide dive out of the pan...is it to avoid the fate of being eaten? I've been baking cakes in tube pans for about 30 years...this has only happened three times. I'm just not sure why...the room wasn't drafty, it was pretty much a steady 72 degrees, I was careful and cautious while inverting it but the little guy just couldn't hold on!
Reply to this Posted by: Bill | July 3, 2009 9:34 AM #
I think you want to say Lemon Glow Chiffon cake up there, not Orange Glow (page number is good). :0)
Thanks again! I'm putting lemon curd whipped cream on top. Should be heavenly.
Reply to this Posted by: Felicity | July 2, 2009 1:17 PM #
i'm SO glad! now it will be perfect. and i made the change on the errata. imagine having an errata page for the errata!
thanks!
Reply to this Posted by: Rose Levy Beranbaum | July 2, 2009 12:42 PM #
Phew! You caught me just in time. Thanks so much!
Reply to this Posted by: Felicity | July 2, 2009 12:39 PM #
if you haven't already done it--it's baking soda for the lemon chiffon! i'm sure it will be fine in any case as it's not heavily dependent on leavening!
Reply to this Posted by: Rose Levy Beranbaum | July 2, 2009 12:27 PM #
I'm slightly confused about the posted errata for Orange Glow Chiffon. The Orange Glow chiffon cake actually does say 2 tsp of baking powder in both chart and text. The Lemon Glow Chiffon (which I'm baking right this minute) says 1/2 tsp of baking *soda* in the chart and baking *powder* in the text. I'm going to cross my fingers and add 1/2 tsp of baking powder (since the orange cake took baking powder - though much more), and hope for the best!
Reply to this Posted by: Felicity | July 2, 2009 12:17 PM #
Well, I have tiny hands, but a big 12-cup KitchenAid food processor!
While there is no such thing as a dumb question, there is such a thing as a dumb idea, and putting 3X the double crust recipe in my food processor was certainly up there! I should have done the math with the flour, butter and cream cheese first to see if it would all fit.
It wasn't a disaster, though. Once I saw that it wasn't all going to fit, I just processed it in batches, and it came out fine. Made your wonderful pumpkin pie with one of the crusts (my daughter's favorite), and now have five single crusts frozen, just waiting for the next inspiration (or possibly Thanksgiving).
Thanks as usual for your terrific books, lively blog, and good advice.
Reply to this Posted by: Julie Goldberg | October 16, 2007 6:06 PM #
julie, if you have HUGE hands or else a very large mixer you can certainly make all the crust at once. also do a search for pies and freezing as i know we've discussed various tips on this!
Reply to this Posted by: Rose Levy Beranbaum | October 16, 2007 3:06 PM #
Agreed - photos are inspirational!
By the way, my sister doesn't want to know anything about a recipe if a photo of the finished product isn't included.
Reply to this Posted by: Patrincia | October 15, 2007 12:00 PM #
Rose:
I'm thrilled that you are looking to photograph almost every cake in the new book. I don't know exactly why, but the photos in cook books really do entice me to try recipies! I've been cooking and baking for more than 20 years...and I think I can read a recipie and know if I want to try it...but the pics are often the reason.
Reply to this Posted by: Bill | October 14, 2007 7:03 AM #
As a librarian, I believe there are no stupid questions, and I'm hoping you think so, too!
My question is about making several pies at once. I want to prepare several apple pies ahead of time and freeze them, and I'll be using your wonderful Flaky Cream Cheese Pie Crust recipe again (which completely wowed all my relatives at Thanksgiving last year!)
The question is: can I just multiply the crust recipe, maybe by three or five, and mix it all up at once, then divide it into the correct number of freezer bags? Will that work, or am I courting disaster? Are there any alterations I should make in the recipe if I plan to do it this way?
Thank you!
Reply to this Posted by: Julie Goldberg | October 13, 2007 6:46 PM #
such a sweet note! i once signed a book to a baker with the following admonition: whoever steals this book will never bake a good cake again! he told me years later that it worked bc bakers are a supertitious lot! anyway, not returning a book IS a form a stealing.
by the way, what you wrote about making ever cake pictured validates my conviction to have almost every cake photographed for the upcoming cake book!
Reply to this Posted by: Rose Levy Beranbaum | October 13, 2007 4:06 PM #
Dearest rose
I have loaned out the cake bible 6 times
never got them back
so i am asking santa budda and maybe even mohammed and heck why not ask the tooth fairy maybe one of them has a copy for me
and it is not for loan.lol
I tell every baker i meet about you
your book is the finest piece of work yet
your were brilliant putting metric and the neanderthol imperial system on all recipes
to me you are the modern day julia childs
and she is iconic in her own right
Every time i think of getting back into the trade i know the only way would be
they let me use your recipes
by the way i have done every cake in the pics in the book except maybe two
they are all so easy.
I will look for your pie book
i have the bernachuan book as well
it scares me how big will i get
if i make them too.
take care thanks for the art
Reply to this Posted by: westly pink | October 12, 2007 4:57 PM #
bravo and thanks!
Reply to this Posted by: Rose Levy Beranbaum | October 11, 2007 7:48 PM #
I have just found your website, I have been using your cookbooks for years. Just yesterday I made the Kugelhopf in the Bread Bible ---substituing sauted honey crisp apples for the almond paste and deleting the chocolate and adding cinnamon for a more "fall-like" bread. It was amazing!! Thanks so much for all of your fabulous recipes---once you "get" bread you can do just about anything!!
Reply to this Posted by: Wendy | October 11, 2007 12:56 PM #
i'm not familiar with this technique so i suggest you check out some of the wilton or other cake decorating books.
Reply to this Posted by: Rose Levy Beranbaum | October 8, 2007 1:39 PM #
I'm just getting in touch with your site for the first time.I believe with what I have seen so far I will go places with your teachings.
I'm a Nigerian also trying my hands on some cakes which I will love to improve on .I also believe that I will be able to tap from your wealth of experience.
Now a problem at hand, I have to make an engagement cake for my junior sister. She has asked me to make her a traveling box.I don't know tho how to get that shape decorated .I will appreciate i you can send me the step by step procedure using fondant.
Thanks
Expecting to hearing from you.Yemisi
Reply to this Posted by: YEMISI AOFOLAJU | October 5, 2007 2:39 PM #
Dear Rose,
I have ordered three copies of Humble Pie that you wrote about recently. I loved the book because it talks about how a family used pie to start a tradition. I believe in traditions and think food is such a positive way for families to creati e a lasting memory.
Reply to this Posted by: Nancy Montgomery | October 4, 2007 8:30 PM #
Thanks, as always! I use this pear mousse as a wedding cake filling in the fall (esp. with your almond cake - DELISH!), so I'll try out the new method soon.
Happy fall to you!
Reply to this Posted by: jen N | October 1, 2007 2:14 PM #
it will dissolve--no need to melt it.
Reply to this Posted by: Rose Levy Beranbaum | October 1, 2007 11:31 AM #
Hi Rose,
Would you then melt the gelatin/poaching liquid mixture before adding it to the egg yolk/poaching liquid combo? Or will it dissolve well without pre-melting? Hope this makes sense....
Jen N
Reply to this Posted by: Jen N | October 1, 2007 11:10 AM #