Real Baking with Rose Levy Beranbaum

Thanks for your reply.

Reply to this      Posted by: Cheryl | September 28, 2008 10:51 AM #

yes! I've done bundt, cupcakes, sheets, and Elaine's 3 tier dessert cake.

Reply to this      Posted by: hector | September 28, 2008 3:06 AM #

Please tell me if Rose's carrot cake can be baked in another type of pan other than the 6-cup savarin ring?
Thanks.

Reply to this      Posted by: Cheryl | September 27, 2008 7:37 PM #

Thanks so much, Rose. I will give the loose bottom pan a try!

Reply to this      Posted by: Becky | September 23, 2008 9:11 PM #

Rose,

Please forgive me if you've answered these questions before, but I didn't see them anywhere:

1. Is there anything to recommend a cheesecake pan (like a tart pan w/ a removable bottom, but with tall sides) over a conventional springform pan for cheesecakes or coffee cakes?

2. When I use Baker's Joy in a Bundt pan, I never feel like I get it in all the nooks and crannies. Is it safe to spread the Baker's Joy out with a brush, or does that ruin its effect?

Thank you!

Reply to this      Posted by: Becky | September 21, 2008 3:34 PM #

Hello, I'm new here and not the most experienced cake baker...more into breads. I like the cake bible recipes a lot and love the 2-stage method for its ease. From the book I understand it's suitable for high-ratio, e.g. lots of sugar cakes. But some of the recipes, e.g. the white spice pound cake are a bit sweet for our taste. Can I cut some of the sugar and still use the 2-stage method? THanks for your help!

Reply to this      Posted by: susanne | September 15, 2008 3:43 AM #

If you spray a metal nail (for making frosting flowers) with Pam and place in the center of your cake, it will bake the center so it shouldn't sink in the middle. If you baked it longer to make it solid your edges would dry out, but the nail helps the cake to bake evenly in center and edges.

Reply to this      Posted by: bobbie | August 3, 2008 1:29 AM #

HI,
I've tried baking a red velvet cake from scratch 2 times already and both times they've come out dense. How can I make them more moist and spongy? I'm on the verge of baking my aunts wedding cake from a box! Am I over or under mixing? Is it the ingredients? Thanks!

Reply to this      Posted by: dena | July 30, 2008 3:43 PM #

Thanks, Rose.....will keep up the hunt!!

Reply to this      Posted by: Yasmin | July 26, 2008 7:21 PM #

Rose, have you experimented with eggless cakes? I remember reading in an early post that you did not make eggless cakes, but was wondering if you have changed your mind? There seems to be so much more demand for them now....though I find generally they lack the texture and flavour.

Reply to this      Posted by: Yasmin | July 25, 2008 8:46 PM #

Seems to be working now :).

Reply to this      Posted by: Patrincia | July 20, 2008 4:26 PM #

Rose - you're posting as "Anonymous".

Reply to this      Posted by: Patrincia | July 20, 2008 3:22 PM #

dave, i'm puzzled by your question. use the pans i specified in the recipe on page 507!

Reply to this      Posted by: Anonymous | July 20, 2008 3:11 PM #

Yeah :)... welcome back Rose!

Reply to this      Posted by: Patrincia | July 16, 2008 1:20 PM #

Rose,
Thank you!
Lori V.

Reply to this      Posted by: Vreeke | July 16, 2008 1:19 PM #

Not Rose again but I too freeze my butter all the time - both salted and unsalted. When it is on sale I stock up big time.

Reply to this      Posted by: Rozanne | July 16, 2008 1:06 PM #

Sorry, not Rose here, but I stock up on butter and freeze it all the time. I've kept it frozen for up to 6 months.

Reply to this      Posted by: Patrincia | July 16, 2008 10:43 AM #

Rose,
Is it OK to freeze unsalted butter and how long can I freeze it for? I would like to start buying large quantities and wondering your thoughts.
Thank you,
Lori V.
Pastries By Vreeke

Reply to this      Posted by: Vreeke | July 16, 2008 10:20 AM #

Im interested in making your 3-Tier Wedding Cheesecake, and Im wondering about the correct pans to use. Should I use regular cheesecake pans, or should I just use a standard round cake pan?

Reply to this      Posted by: Dave | July 11, 2008 3:50 PM #

Hector,
I made three double batches of the Italian Meringue Buttercream this morning and it worked out great. It pretty much maxed out my mixers but I am going to make it like this from now on. It definitely saved me a lot of time.
Lori V.
Pastries By Vreeke

Reply to this      Posted by: Vreeke | July 6, 2008 6:21 PM #

that is a question I have asked myself plenty. I would worry the mixer's whip deflating/breaking your whites as the mixer is not designed to "fold."

Reply to this      Posted by: hector | July 6, 2008 2:37 PM #

Hello, i was just wondering if, when making french meringue, one can beat the powdered sugar in while the mixer is still beating the egg whites, rather than having to fold it in at the end?

Reply to this      Posted by: Lauren | July 6, 2008 7:58 AM #

hello, i tried to bake a chocolate cake. i used cake flour and added sour cream because i heard that it made it moist but it came out very dry. what did i do wrong?

Reply to this      Posted by: awilda Garcia | July 5, 2008 8:50 PM #

I have a question about using simple syrup to moisten a white or chocolate butter cake if the cake will be made several days in advance.
Actually it's questions. The first is how much syrup should be used for each tier - 12", 9", 6"? When does it get sprinkled on? How do I handle the cake after applying the syrup for taking it out of the pans and wrapping it?
Some advice would be appreciated.
Thanks in advance.
Ron Stijepic

Reply to this      Posted by: Ron | July 5, 2008 12:48 PM #

Thanks Hector,yes I do understand that yolks make a better cake which is why I guess I always end up using the yolks alone!! However, our eggs here down under have the exact measuremenst as what Rose mentions in the Cake Bible.....each yolk is 18gms and each white is 30 gms....which is why I wondered if the sustitution was made of using 3eggs instead of 6yolks it would work. In case you're wondering why I don't just try it instead of asking all these ques.....the party is tomorrow and I don't have time for a trial run!!
thanks again....
Yasmin.

Reply to this      Posted by: Yasmin | July 4, 2008 7:02 PM #

yasmin, it will work, but try and taste it. all yolk gives more golden butter cake, more delicious and finer melt in the mouth crumb.

be also aware that yolks are near 10 grams smaller than when Cake Bible was written 20 years ago. Whole eggs nowadays "are almost pure whites!" so try ading an extra yolk and take out some whites per each 8 eggs or measure separatelly by weight your yolks and your whites which is what I always do!

Reply to this      Posted by: hector | July 4, 2008 12:33 PM #

lori, I don't see why not. for imbc which is similar, I always whip near to that amount. I can fit a 15.3 cup recipe on my soon to be little 6 qt mixer. there is no los of quality and you can always do the butter and/or crème anglaise incorporation by hand on as large volume as in a bathtub! the only care should be put on executing the meringue, not so much worry on the airiness, but more on the hot sugar incorporation.

Reply to this      Posted by: hector | July 4, 2008 12:27 PM #

Rose,
I would like to know if the large recipe for Silk Meringue Buttercream (P.526)can be successfully doubled. I need to make 8 recipes over the next couple of weeks for all my wedding cakes and it would be so helpful if I could make 2 at a time.
Thank you,
Lori V.

Reply to this      Posted by: Vreeke | July 3, 2008 11:21 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 10:24 PM #

What type of cocoa does the recipe specify? Maybe the problem lies in whether or not the cocoa is supposed to be dutch process or not?? Just a thought.
J

Reply to this      Posted by: janina | June 24, 2008 8:01 PM #

Beth, what type of flour are you using?

Reply to this      Posted by: Rozanne | June 24, 2008 7:55 PM #

Well, I checked baking powder amount, and made sure I was using the correct pan size. My third attempt at this barefoot contessa beattys chocolate cake sunk again. Siggghh. Could I possibly add a little additional flour to counteract this problem? Oven temp seems to be fine. Any help would be appreciated. Thanks new found friends.

Reply to this      Posted by: Beth Bilous | June 24, 2008 7:41 PM #

Maybe there is too much baking powder which results in a sunken centre.

Reply to this      Posted by: Rozanne | June 19, 2008 8:31 PM #

under baked or too low oven temperature!

Reply to this      Posted by: Hector | June 19, 2008 6:37 PM #

Sounds like the cake isn't done baking. Are you using the same size pan that the recipe calls for?

Reply to this      Posted by: Patrincia | June 19, 2008 6:37 PM #

I have tried making Barefoot Contessa's Beattys Chocolate cake recipe twice. Its so darn good, but.... of the two times I've made it, it sinks in the middle. Please tell me why this is happening and what I can do to prevent this unsightly droop.

Reply to this      Posted by: Beth Bilous | June 19, 2008 6:30 PM #

I have tried making Barefoot Contessa's Beattys Chocolate cake recipe twice. Its so darn good, but.... of the two times I've made it, it sinks in the middle. Please tell me why this is happening and what I can do to prevent this unsightly droop.

Reply to this      Posted by: Beth Bilous | June 19, 2008 6:30 PM #

Just wanted to quickly share my Christmas in July, you may be interested seeing my new piping tip cleaning brush and well thought German disposable piping bags.

Posted and picture on the forum, scroll down until you see my name under hector:

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/424/

Reply to this      Posted by: Hector | June 6, 2008 7:57 PM #

Rose:
Thanks again for your help. The whipped ganache, which never whipped as firmly as it usually does was perfect when I served the cake. I did get it to whip just stiff enough to stay between the layers. I frosted the cake and refrigerated it over night. Took the cake out a few hours before serving and Voila!...not runny at all.
Thanks...you are the best. (This was my father's first taste of Genoise. Wish I had a camera for the look on his face!). I actually never baked for him before. He's been living in Florida for years...and he never really comes to my apartment. We usually meet at my sisters...and we go out to eat...and well, it just never came to pass.

Reply to this      Posted by: Bill | June 4, 2008 5:12 PM #

:)

Reply to this      Posted by: Patrincia | June 2, 2008 3:45 PM #

I promise myself to load my suitcase with pistachio products next time I go to Italy!

Reply to this      Posted by: Hector | June 2, 2008 3:44 PM #

Hector,
Thanks for thinking of me. Yes, I spoke to Nancy also and got the same answer. I found another brand, also from Sicily you may want to check out from Zingermans.com I ordered a jar and I will let you know how it is.
Happy Baking,
Lori V.
Pastries By Vreeke

Reply to this      Posted by: Vreeke | June 2, 2008 3:01 PM #