I'm not Rose (although I wish I was LOL)...but I believe she has said that the recipes don't work well in 3 " pans.

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Hello Rose. I purchased your book the Cake Bible.Your book refers to 1 1/2 inch cake pans and provides the adjustment for 2 inch pans. What if the pan you are using is 3 inches - how would you alter the recipe? How long would the baking time be?

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Have just made the devil's food cake from your latest cookbook and a ganache from a different recipe. They were FABULOUS, after years of struggling to get things right. (Followed your advice about using a scale and prime ingredients; I especially appreciate HOW EXACT your instructions are).

Two questions:1- I made the recipe in the Nordicware Platinum series traditional pan, which calls for 12-15 cups. It worked out fine, but considering how fast this cake is disappearing, I would like to try a larger recipe in the same pan. Can I just increase the measurements by 50% or do other adjustments need to be made?

2- I made more ganache than I needed and froze half (it is the one with Triple Sec and vanilla flavorings). Your video was a big inspiration and very helpful. Will this be fine to use, thawed, in 6 weeks time? Could I thin it a little so it drizzles more? How?

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I followed the instructions exactly as written in your cookbook. I don't have any additional information that I could describe.

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Hello -
I recently made the Chocolate Layer Cake with Caramel Ganache from your latest cookbook and had a problem.

I made the cake exactly as stated. I even made cake strips with tinfoil and wet paper towels. The cake looked great coming out of the oven. After I cooled it I turned it out onto a rack and the sides just crumbled off. They didn't stick to the pan, they just crumbled off after the cake was turned out.

Can you advise me as to why this happened and what I can try next time? Thank you. Julie

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lecithin in the frig

My bottle says "Do NOT refrigerate."

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Thanks Matthew,

I thought so but I wondered too because sometimes lemon cakes have lemon juice in them.
I made the cake yesterday and it is very good,but very rich with all the butter,sour cream and almonds.

Take care,

Janina

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She is referring to the lemon syrup that you brush onto the finished cake.

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Hi,

I have a question about the golden lemon almond cake. In the introduction before the recipe begins Rose mentions that, "Creating this cake was a challenge. It required less leavening because more sugar was necessary to balance the lemon juice." What lemon juice is Rose referring to? The batter itself doesn't contain lemon juice? Am I missing something? Is the cake supposed to have lemon juice in it?

Thanks,

Janina

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It's not that they won't eat anything chocolate...but it is definitely not the preference. And certainly nothing as deeply chocolate as the oblivion...or a chocolate cake with chocolate frosting. They will eat a yellow cake with a chocolate buttercream...or All american chocolate cake with vanilla buttercream...but I LOVE REALLY CHOCOLATY THINGS.

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Oh Bill, I can't believe no one in your family likes chocolate. That's so sad :( Chocolate is one of the best flavours in the world!

So I guess you must jump at any chances you have to make a chocolate dessert. ie - like your clinics. No wonder I always see you on the show and tell forums with beautiful chocolate cakes. You probably feel deprived. Well I am sure your patients and co-workers appreciate the cakes that you make.

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Liza...Yum! My favorite desserts for sure! Especially the chocolate oblivion. No one in my family likes chocolate - Imagine...I could never get them to eat that...so I almost never get to make it.

Rose:
Sometimes when you have been "absent" from the forums, it sort of feels like the "kids have been left alone in the classroom while the teacher stepped out " LOL

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Well, not to worry you have some wonderful followers who are more than willing to give great advice and a helping hand on the forums. They are very generous in guiding us more novice bakers through the baking process. We all know you are very busy. But it is really nice to be able to chat with and get advice from the author of these wonderful books through this blog. :)

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Hi Rose,

Since I don't see you to often on the forums I thought I would put my two cents here on the blog.
This past weekend I made your chocolate oblivion truffle cake with white chocolate curls on top, mini carrot cakes in the chicago metallic mini cheesecake pans, using your carrot cake and white chocolate cream cheese icing, and last but not least the cordon rose cheesecake. It was my son's confirmation and we had all the family over for dinner and dessert.

I have to tell you that everyone, including myself were so thrilled with the desserts. The textures and tastes were wonderful. I will never make another cream cheese icing again except yours. The carrot cake was super moist and flavourful. The taste of the cheesecake was heaven. ( but for some reason it wasn't as firm as what I thought it would be. ) The melt in your mouth texture of the chocolate oblivion truffle cake was pure heaven. Definitely for the chocolate lover.

Anyways, thank you for all of the hard work that went into your books. Every baker should have them.
I am looking forward to trying more of your recipes

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Julie...Rose...not really. I love the whole baking process...just gave me an excuse to bake. (I made 3 dozen...two dozen for the office...one dozen for us!

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Bill, you are a prince among men to bail out your other half. I must make that frosting again soon!

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OK...not a question but a comment. My "other half" had a big fit at work and yelled at everyone (this was Friday). When I got home I was given the following request "Could you please bake 2 dozen red velvet cupcakes for me to bring to work on Monday to appologize?" I've actually been using a red velvet cupcake recipe for years...and for cup cakes I still use it...but I always use your white chocolate/cream cheese frosting on them. The Dean of that division at NYU exclaimed: This is the most delicious frosting I've ever tasted!" (and ordered three dozen cupcakes for thursday!)

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Woody & Bill,

Thanks for your quick response and great information. I suspected that the small quantity of cocoa may have been the reason Dutch process was not specified, but I know Rose usually recommends it, so I thought it best to double check. In addition, my understanding is that the red color is greatly affected by the acidity of the batter.

I think I am going to double the cake and triple the frosting as you suggest.

Thanks again,
Pop

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Hi Pop,
Although we usually specify Dutch process cocoa, we did not here due to the small amount. If the cocoa has any lumps, do sift it before measuring.
Our general rule for cakes has been to have some doming on most single layer cakes and level cake layers for layer cakes. This cake does have a dome. So you may want to level at least the bottom layer.
Bill is correct on the frosting. You can either double the frosting recipe and have the beautiful red sides showing or triple it for frosting the sides with some leftover.
Hope your grandson has a wonderful birthday and enjoys your special cake for him.

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Good Morning Rose:
I don't remember where I made the previous post about the Midnight Ganache...so I'm continuing here...sorry if there is any confusion. I any event...I must have done something wrong, because the Ganache hadn't thickened. I was hoping against hope, that it just needed more time, so that when I got home, I was going to find a beautiful, thick rich frosting in that bowl, waiting to be spread on that yummy looking devil's food cake. Alas...I had a bowl of chocolate sauce. Taking your advice I took a whisk to that bowl. I whisked. I whisked and whisked and whisked. I whisked myself into a minor frenzy. My other half came into the kitchen and said...with that face that one makes when they think the person they are talking to is out of their mind..."WHAT ARE YOU DOING?" "Making frosting" I responded. Then I got the shrug, and the exit. It never thickened. I don't know what I did...but like I said, I made that ganache in the middle of the night...while on the phone to a friend in california, and well...I wasn't focused...and something went gravely wrong. I ended up making the milk chocolate buttercream from the cake bible...fast and easy and DELICIOUS, and frosted the devil's food with that (There's a picture on the forum). My instinct was to pour that bowl of ganache down the drain...as I would often do when frustrated. I had dribbled some on my foot...I reached down and wiped it off with my finger...and licked it. (Yes...that's disgusting...but it was the middle of the night...and I wasn't thinking clearly). It was soooo delicious I could never put it down the drain. PERFECT SAUCE FOR PROFITEROLES. So, into the ziplock bag, into the freezer, and the next time I make profiteroles...the sauce is there!

Thanks for your help, care, and wonderful recipes.

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I doubled this recipe for two 9" layers and it baked up perfectly. I used dutch processed cocoa. As far as the frosting goes...I don't have my book in front of me so I can't comment on the amount. I doubled the frosting recipe given for the red velvet cake...and I did not frost the sides of the cake, I just had a layer of frosting between the layers and a layer of frosting ont he top. I had a little more than I needed ... but not enough to frost the sides as well.

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My Grandson's favorite color is red, so I plan to make the Red Velvet Cake from RHC for his birthday. My questions are:

Is the cocoa used in this recipe regular or Dutch process? I don't see that specified in the recipe.

I want to make two layers, so am I correct to just double the recipe?

Is the recipe for the same frosting listed later in the book in larger quantity enough for two layers?

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my name is zara, from nigeria. What flour do you use? i was using golden penny and i had the same problem, and i change back to Dangote n my cakes come out fine,so try dangote and see. Goodluck

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Hi Rose,

Thanks for your reply. I live in Melbourne and looking at the American recipes that require one 2-layer cake mix. What does that mean if I use your pound cake recipe?

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Can soy lecithin be used as a "natural" sponge emulsifier and if so how much do you add? Is there a formula? I am trying to recreate the paper wrapped chiffon cakes you find in asian bakeries. They commonly use ovalette (an emulsifier) that cannot be found here, nor do I want to add any chemicals to my cakes. I have tried using cream of tartar with the egg whites and either baking powder of baking soda. It doesn't produce the results I am looking for.
If the lecithin is not the right thing, can someone suggest something else?
Thanks for your help

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LOLOLOLOLOLOLOL

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Bill:
Hmmm, defrost and eat, well, it's a tough job, but I suppose someone has to...

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Julie:
Why is there so much cake in your freezer? Defrost it and eat!

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Bill, thanks for such a quick reply. I did read that with Wondra it fills the pan only half full instead of 2/3 full, but I didn't know if it necessarily followed that it also baked up shorter.

I did find the batter stiffer when folding with the Wondra, and faster to deflate.

Now, what to do with all that cake in my freezer?

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Yes...it bakes up shorter. Rose prefers the taste and texture...but it does bake up shorter. I haven't tried it, but I definitely remember reading something about the difference in height. You are not loosing your touch...your touch is in tact!

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Does the RHC genoise with Wondra bake up shorter than genoise with the flour/cornstarch mixture?

In my kitchen, using all the same ingredients and equipment, genoise with Wondra bakes up to 1 3/8" high, before trimming the crust, while genoise with cake flour/ cornstarch ends up 1 3/4" high before trimming the crusts. That's the four-egg version baked in a 9x2 round pan.

The flour/cornstarch versions were baked immediately after the wondra cakes, because I was afraid the shorter cakes would be too dense and unpleasant to eat. Before I start yet another genoise with flour and cornstarch, I thought I would check. Am I losing my touch?

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Thank you so much, Rose! I wasn't worried in the least. Have trusted your judgment for years and years. :) Just curious. I learn so much by following the evolution of your work with a given recipe.

I loved seeing how the GM cake itself sprang from experience with another cake. The country buttermilk? (Am at my brother's now and don't have TCB with me to double-check.) Then the GM bundt, and now the glorious GM wedding cake. Old friends are sometimes the dearest! You can really appreciate them in their new finery. :)

Ended up doing a much smaller version for my birthday. And GM only on the top tier, since my brother and the grandchildren don't have alcohol. But the GM cake was divine. Superlatives fail! I'll be posting about it on the forum.

Thank you again. No apologies necessary about "ignoring us", but so glad to know that your notification system is working again! You've spoiled us utterly. We miss you when you're not there/here!

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Another question please. How do I make the cake less dense and more fluffy? Or do you think this problem would be solved if the flour quality changes? Or should I increase the baking powder I use?

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Thabk you Rose. I've searched and read about the method of microwaving unbleached flours - 'kate flour'. I hope that's what you were referring to. Reducing the moisture content of the flours, and also adding cornstarch.
Here, the flour sold usually is without information on its proten content, and I can only assume it is unbleached. So maybe this method would greatly help me. Maybe the moisture content in the flour was high because it is stored in a freezer also.
This is a great site to ask you question since I have the Cake Bible. I just found it accidentally today!

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Hi Rose, I hope this is the right place to ask a question. I live in Nigeria and recentlty started baking. Please can you tell me why the cakes I bake all have slides that slope inwards at the top? For instance, after baking, the top of an 8" cake now measures about 7" in diameter.

How can I make the cakes bake with straight sides? What am I not doing right?

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Thank you so much Carol. Yes on the WVBC... I don't know where I think I heard/read the Heavenly Cake Strip thing.. Must have made it up!

I appreciate your response very much... cakes are in at 350!

:)

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Just follow the recipe as written, Stephanie. If Rose wanted you to preheat 25 degrees higher, she would have said so. Presume you're making the WVBC from pp 46-7 of The Cake Bible? What she says is "Preheat the oven to 350F".

You can take her at her word. :)

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Hi There,

I've been scouring your Blog, book & Forum because I think I've read about this before... after 45 minutes here I am :)

Re Heavenly Cake Strips (baking White Velvet Butter Cake tonight) - do I need to adjust the oven temp during preheat or otherwise? My (poor) memory is telling me that I need to preheat 25 degrees hotter and turn it down when the cakes (in their strips) go in...

Thank you for all you do!

Stephanie

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Really appreciated your answer to liztree below, Rose, about the new Grand Marnier cake. I, too, am having a birthday and will make 6"+9" tiers to share next week with family and friends to celebrate the day.

I learn so much from seeing how your work has evolved, so I couldn't resist looking back at TCB version of this recipe and comparing the two. Am curious about the changes you made - one in particular - and wondered if you would share your thinking.

It's the sour cream. I discovered that the batter for the top 2 tiers in RHC is 2.5 x the GM cake in TCB...except for the sour cream. You've cut that back a lot! Is the change related to the fact you now use a combination of yolk and whole egg? Or is it the switch from tube to cake pans?

Thanks for all you do.
Carol

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I made the All American Chocolate Torte today and I don't think it turned out quite the way it should have.
For one, the top crust cracked while baking(Despite my putting a baking sheet on top to prevent it from over-browning). And the cake rose very well while baking in the oven, but fell once it began to cool.

The result: a cracked crust, very dense crumb, dry edges and one depressed amateur baker
:(

All though the final height of the cake was the same as mentioned in the cake bible, but the texture left much to be desired. I don't think it was supposed to be like this.
What could have gone wrong. I was following the recipe exactly.

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You are so welcome. Glad we could be helpful

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Jheenie,

You can show us a photo under "Show and Tell" in the Forum. I'll look for it.

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Dear Rose, Kathleen & Bill,
Thank you all for your suggestions. I made the Downy Yellow Butter cake (i baked one cake at a time) and used a baking sheet to shied the top from over browning, opened the oven door after 2/3 of the baking time, without the cake getting affected, and it turned out just fine!!
I wish I could post a picture here to show you how well it turned out.
My friend's mom (for whose birthday this cake was being baked) just loved it.
I am so happy... :)
Thank you all once again!!

Jheenie

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Jheenie,

Another suggestion: if you can't find sour cream, yogurt often makes a good substitute in cake batters, (but not for sour cream gananche).

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Jheenie,

I used to have an oven that had heating elements in the top and bottom, like the one you have. I would put a baking sheet, like the kind you bake cookies on, on a top shelf over the cake or whatever I was baking. This would deflect heat from the top of the cake so it didn't over-brown.

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Thank You Rose!!! :)
I'm a great fan of yours....And like Liz mentioned below, i am also star struck that you replied to my post. I just love all your videos and your blog. My sister says i'm addicted.
I can't wait for my Cake Bible to arrive.
I will look forward to your post on using unbleached flour.
I don't have a fluted tube pan yet but I will get one shortly.
My biggest challenge here is finding the ingredients. Even the seemingly simple ones like double cream or sour cream are not readily available as they aren't commonly used in our cuisine. I'm sure there must be specialty shops stocking such items but i'm yet to locate a store close to where i live.
I'm still struggling to find heavy cream for the Ganache, i've only managed to find fresh cream which is rather runny. I don't know if it will work.

But i'm determined... hopefully I shall find what I'm looking for :)

Thank you again.. Rose, Bill :)

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Jheenie:
I would never open the oven door with a sponge type cake like a genoise...then you are looking at a fallen cake...trust me...it's happened!

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Thanks for the suggestions Bill :)
I have always been very hesitant to open the oven while the cakes are baking, probably because my mom had drilled into my head when i was younger, that opening the oven door would result in a sunken cake.
I guess she said that more out of trying to teach me to be patient while baking (i was a very impatient kid, always wanting to peek into the oven to see if the cake was ready)

My oven is not very big. If I do place my cake tins, there will be a very large overlap, but i will try and do what you say, to the maximum extent possible.

And as for the questions on the flour... I really do wish i do get some answers :)

Thanks once again for your help... :)

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Hi. I'm not Rose...but I think I know the answers to your questions. As far as switching the position of the pans...it is perfectly fine to open the oven and switch position of the pans for this sort of cake. I find it is best to do it when the cakes have baked for 2/3 the amount of time called for in the recipe, rather than at the half way point. If your oven is large enough to have the two pans not directly on top of each other...but positioning one pan slightly to the left and one pan slightly to the right...that would be ideal.

The protein content of the flour is very important to the result. Whether the flour is bleached or not is also important. I do not know anything about maida. Perhaps Rose will know and comment when she sees the posting...perhaps you can find some information on line regarding the flour.

Hope this has been helpful

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Dear Rose,
I'm a new member and i was directed here from the forums, to post my question(s).
I am planning to make your Downy Yellow Butter cake for a dear friend's mom's birthday which is next week. I don't have your Cake Bible (I've ordered a copy but it won't reach me in time for the birthday).

My problem is that i have an electric oven with heating coils on the top & bottom. The recipe calls for baking both the cakes simultaneously. But if i do that, the top cake tends to brown more than the bottom one. What can i do? I don't want to open the oven door while the cakes are baking, to switch positions of the top & bottom cakes, for the fear that it will affect the baking of the cakes and they might sink.

Can i halve the recipe and make one 9" cake at a time? Will that have any effect on the proportions?

Do you think covering the top cake with aluminum foil will help?

Is refrigerating the batter of second cake while the first is baking a viable option?

Secondly, I have another set of questions. I'm in India, and here we don't have many varieties of flour that are more common in US/Europe, maybe because most of our staple breads are unleavened and made of the regular milled flour called atta. It is high in bran and i don't use it for baking. What i use instead is a finer milled flour called maida. But there is no way for me to know whether the flour is bleached/ unbleached etc. I have no idea of the gluten content etc
How much will this affect my baking?

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Hi rose,

i will be baking a tiered cake that would require a 10 inch chocolate butter cake. however, my oven cannot accommodate 2 10 inch cake pans at the same time. should i:
a) refrigerate one of the pans (if so, do i bake the batter straight from the fridge or let it come to room temp before baking?) or
b) halve the recipe and bake each layer at a time?

thanks!

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Rose, You are simply genius! Yes! I will simply make all the cake and Freeze or give away some layers!!! Also, I feel star struck that you replied to me!!!!
Thank you!!
Liz Tree a fan of TCB and RHC

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I love the Grand Marnier Cake!! I want to make it for myself for my 44th birthday, next week. BUT I would like to make 2 9inch layers... not a whole wedding cake. How do I reduce the ingrediants!!!

Thank You and Thank You Rose for your inspiration and all you share!

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Hi all!

Last time I posted a question about subbing oil and regular sugar in my carrot cake. I tried clarified butter and rapadura sugar and it did not work out so well! I ended up with something akin to carrot brownies. They were tasty, but not cakey. So I baked up the original recipe and it was a success! I guess sometimes the real deal is the way to go : )

Now, I wonder if I can ask some questions about chocolate souffle. I see some recipes are simply chocolate, sugar, eggs and a dash of flour while others include milk. I understand that more flour equals a cakier texture, but what about the milk? Will it make the center more dense and gooey?

Also, most recipes are for individual ramekins, but I'm looking to make one large souffle for two people. Any thoughts/recipes for, say, a 20oz souffle dish?

Many thanks and Happy New Year!

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I meant the advantages of using silicone liners by themselves or cupcake wrappers in a pan.

Sounds like a lot of work to wrap all those cupcakes!

Thanks for your help so far,

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I once made a carrot cake with clarified butter (there are posts about it somewhere on this website.) It worked just fine, but it did not improve the flavor of the cake (that actually shocked me) and yes, the cake was slightly less moist. I went back to oil. As far as health concerns...I'm sure none of it is good for us LOL and so, everything in moderation. Julia Child said: (and I'm paraphrasing...i don't know the exact quote) I'd rather eat a table spoon of potatoes Anna than a pound of baked potatoes.

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Rose thank you so much for your quick response! Great suggestion. I love clarified butter and ghee (I regularly make my own).

Good to know about the sugar. I will keep the amount as written.

Thanks again.

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Hi Rose,

I am getting ready to bake Dorie Greenspan's carrot cake from her book Baking: From My Home to Yours. It calls for 1 cup of canola oil as the fat. For health reasons, I'm not a huge fan of canola and would prefer to use butter. Will that result in a less moist cake? Should I use 1 cup of melted butter, or 8oz of butter and then melt, or not melt at all and beat with the sugar?

Also, I'd love to use rapadura sugar. Since it's got a richer flavor, what would happen if I reduced the sugar from 2 cups to, say, 1.5 cups?

Thanks so much! I appreciate your thoughts.

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I recently saw silicone cupcake molds for sale and am wondering what the advantages are. It seems to me like once you removed the molds, the cake base would dry out with no wrapper to protect it. Secondly, it seems like there'd be a lot more things to wash. Thoughts?

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I can't wait to hear the story of how you discovered this buttercream.

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Rose:
The cake was a huge hit and the buttercream was luxurious and delicious. Thanks! (Oh, and it held up perfectly all day!)

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It doesn't really work. The syrup/sugar combination boils at too low a temperature.

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Dear Rose: Iam not a professional, but I love to bake cakes. I have a question: Can I make Mousseline Buttercream in the same way that the Neoclassic Buttercream, disolve the sugar and the syrup, instead mix the water and sugar until the syrup reaches the temperature of 250 grades. I made the Neoclassic Buttercream version Chocolate and is so easy and it came so well. Would you pls. let me know if it can be done in that way. Thank Yvonne

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Kathleen and Annie,
I made the Almond Shamah Chiffon and the Chocolate Butter Cupcakes this weekend (both recipe from RHC) using Organic Unbleached All Purpose Flour and the results are so tender and moist. I could not tell the difference with cake flour (except of course I feel this is a healthier choice). I posted the pictures on these threads:
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1523/
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1398/P45/
Thank you both!

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Thanks...I actually can't wait. I love lemony things as well (My second favorite flavor next to chocolate). I will try to get pics to post.

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Bill - please take a picture so you can share. I would love to see it!

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Good Morning Rose: No Rush to answer this one...but when you get a chance...
Haven't had much time to bake lately, but so far every recipe I've tried from "Rose's Heavenly Cakes" has been...well...Heavenly! Next week I have a B-day cake to make for a collegue turning 50 and she LOVES LEMON!. So...I figured I'd try Woody's lemon layer cake (Not sure if that was the exact name) from the new book. Will this buttercream hold up all day at room temperature like the mousseline? This will be for the clinic where the cake will be left on a table all day and people will pick...I would hate for it to be swimming in a puddle of lemon soup by noon.

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Annie - I love your comment "follow your heart and your cakes will rise." So nicely said and I think it's so true. I always think that food made with love taste better :). You and Kathleen are inspiring me to try Rose's cakes with the organic unbleached AP flour that I have. I will start immediately and will report results. Thanks!

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I have been baking Rose's cakes with unbleached organic flour for 5 years since moving back to the UK. I buy Shipton Mill Organic Standard flour in 16kg bags which is 10% protein. I understand from Melinda that they do a 9% Cake and Pastry flour (also unbleached organic) but found out they only sell it in 1.5kg bags or 25kg sacks. I frequently use the 12.5% substitution with corn flour (cornstarch) for genoise and biscuit.

The cakes do not rise quite as much - approx 1/4 inch less for a two inch cake - and are not quite as tender but are still very tender and scrumptious.

I personally am not prepared NOT to make Rose's cakes - they are the best. Nor do I have the time or energy to make Kate flour. Nor am I prepared to sacrifice the organic designation of the flour I use.

Jenn, I say follow your heart and your cakes will rise!

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I have only used unbleached white all-purpose flour and sifted whole wheat flour (sifted to remove the bran, which makes for a heavy cake). I have never used cake flour, yet my cakes are received with great compliments. They are extremely tender -- the most tender cakes I have ever baked and eaten.

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Kathleen, so you have use Unbleached All Purpose Flour with Rose's recipe? That is interesting that the result is tender even without cake flour. I have not dare trying with a different flour than prescribed.

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Maybe "organic" and "bleach" in the same product is an oxymoron?

I try to cook and bake organic whenever possible. I have decided that making a cake following Rose's method makes for such a tender cake anyway, even with non-bleached flour and even with sifted whole wheat flour. It is her method that results in a tender cake, regardless of whether the flour is bleached or not. No doubt the use of bleached flour would make for an even more tender cake, but my Rose cakes are so incredibly tender that I see no reason to use a flour bleached with chemicals.

Here is a link to an article about bleaching flour if anyone cares to read it.
http://articles.mercola.com/sites/articles/archive/2009/03/26/The-Little-Known-Secrets-about-Bleached-Flour.aspx

Thank you, Rose, for sharing your cake making method with us.

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Liz, I try to eat 100% organic as well. Have been using the bleached cake flour which is not organic. There is no organic bleached flour. I will attempt (perhaps this coming weekend) to do Kate Flour.

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Love and appreciate all you share!!!
ORGANIC. I am committed to using all organic in all my cooking and baking. What flour do you reccomend for baking your cakes???
Thank You
Liz Tree
Williams, Oregon

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Hi rose,

i'm from singapore and a huge fan of yours (i have ALL 3 of your books) and i have always looked to your books for ideas and proper technique. i have a question for you that has been causing me sleepless nights for weeks!

i made your orange glow chiffon cake but i replaced the OJ for and equal amount of passionfruit seeds and 2T of seeds. i halved the recipe and baked it in a 9inch aluminum angel cake tin.

after checking for doneness i pulled it out and inverted the cake over a bottle as per the recipe, but after being suspended for 10 minutes, the cake fell out!

i thought i might have under baked the cake so the next day i tried it again but this time baking it longer about 1hr 10 mins, again inverting the cake over a bottle, but the cake fell out again!

i have tried making other orange chiffon cake recipes ( i made a total of 5 cakes in 3 days) replacing the juice with passion fruit juice, but each time, the cake fell out, causing my heart to fall as well.

i did some research and found that it could be due to the batter having too much liquid. so i reduced the juice from 182gr to about 120gr without any seeds, and instead of an aluminum tin, i baked it in black, non stick angel food tin. and lo and behold, the cake stayed put while suspended.

so my question to you is,

-does the passion fruit juice have anything to do with the cake falling out or was it caused by the type of cake tin i used?
- after reducing the amount of passion fruit juice, i was disappointed to find that i could hardly taste it in the cake, unlike the others which fell out. how can i improve the flavor of my beloved passion fruit?!?!?!?

pleasssssssssssssssssssssssssssse give me some advice. it has been perplexing me for days and nights!!!!!

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Thank you, Rose. The cake is high in fat -- 8 oz. butter, 8.5 oz. sour cream, 7 oz. almond paste and four egg yolks. The percentage of fat, which comes to 24%, is 2% higher than your pound cakes. The sugar is also very high at 31%. Now I know by how much to reduce the fat and sugar.

Your chart on pg. 470 TCB helped me look at cake recipes in a different way and be able to adjust them.

I've owned TCB for almost 20 years, and I still keep finding gems, such as this chart, in it.

Thank you.

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Dear Rose,

I am helping my sister determine the problem with a cake recipe -- it sinks in the center and burns on the exterior while the interior remains unbaked. To help unravel this, I am working out the percentage of major ingredients, following the format of the chart on page 470 of TCB.

When determining the percentage of fat, I will use the grams of fat in the butter and sour cream. Do I also use the grams of fat in the egg yolks and almond paste to determine the fat percentage of the recipe?

In your chart, eggs count as eggs, sour cream probably counts as liquid. The
question -- restated -- do I take into account the grams of fat from each one and add to the fat column?

Thank you.

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LOLOLOL...great story. My 50th isn't that many years off (much closer than I'm willing to admit...I remember celebrating my thirty-eleventh and thirty - twelfth birthdays...so you see how I can be about age...LOL). Since I invariably end up baking my own b-day cake...I'll be sure not to use all those candles!

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Question about mousseline. I've been making it for years...with no problems (Once I discovered that my thermometer was off by 5 degrees everything has been going swimmingly). I, for the first time, used the full 3 ounces of liquor...and the buttercream doesn't cling to the side of the bowl the way it did before I added it...and it seems softer (as would be expected). It still piped beautifully. Will it hold up as well at room temperature? I made a birthday cake for the hygienist at the clinic for tomorrow...and they typically leave the cake out on the table all day and people "pick". Will I have any problem?

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Thanks for the answer to my question about the dry cake. I have another question about the italian meringue cake. I used your recipe (and every other italian meringue recipe) and it's not smooth and creamy. Please help. I used to make this perfectly for 20 years and now I can't and I don't know what's wrong. I used your recipe and it was only smooth on the surface. Underneath it looked grainy and not smooth even though it wasn't grainy. Please Help!

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Dear Rose,

I thought you might be interested in this study on cocoa used in baking. Dietary flavonols are being researched, as they have such a positive impact on health.

"In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies. In chocolate cakes, antioxidant activity and cocoa flavanols could be largely retained by using a combination of baking powder and baking soda.

The scientists initially saw that 50 to 95% of the flavanols were lost in making chocolate cakes. After further investigation, they found that the use of baking soda in the chocolate cake recipe was associated with increased pH of the cake, darker color, and a loss of flavanols and antioxidant activity during the baking process. Use of only baking powder in the cake recipes allowed complete retention of the antioxidant activity and cocoa flavanols, but resulted in a flat cake. By partially substituting baking powder for the baking soda, the cake pH was moderated and almost all of the flavanols were retained while still resulting in a cake with acceptable color and height."

From http://www.scienceblog.com/cms/new-study-shows-cocoa-flavanols-can-be-preserved-during-cooking-and-baking-24052.html

It has been too hot to bake lately, but I will post the recipe for the coffee curd when I make it for a chocolate cake.

I see there is another Kathleen on the pie board. I'm the cake Kathleen, but your "Flaky and Tender Pie Crust" recipe may convert me. :)

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My most loved and used cookery books are also the most stained and dog-eared! If they are still pristine it means, either you don't fancy the recipes or they don't work out the first time you try them.

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Thank you Rose. I was so focussed on buttercream frosting, that using lemon curd never occurred to me.

Your suggestion prompted me to read the lemon curd recipe in TCB, to find a note I added a while back about making a coffee version with espresso and Medaglia d'Oro espresso powder instead of lemon juice. I think I got this tip from a past post by Hector. This would make a great topping on a chocolate cake for a hot, summer day.

By the way, as I read through all the posts, whenever I see a tip, suggestion, different version of a TCB cake, I add it to the page of the original recipe.

My TCB is now stained and a little dog-eared, but I've had it since 1988 or '89. All those stains represent great cakes.

Thank you, Rose, for sharing your cake knowledge with us.

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Thank you, Rose. I'll use a thermometer for making the buttercream at high altitude.

Another question -- what is your favorite frosting for when the weather is really hot and humid? For afternoon summer events, when the temp. is close to 90 degrees, is it possible to have a frosting that stays firm? Thank you.

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Veronica

Here are the directions on how to make your own chocolate cigarellos [like the ones that Zach refers to a few posts back]. I have not made them myself.

http://cakecentral.com/articles/133/how-to-make-chocolate-cigarellos-natis-way

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me too! Please report back and let us know.

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My concern with the possibility of moisture impact on the meringue is just that the spray is warm and when it hits the meringue, I'm not sure if it would have an adverse impact or not. I've never sprayed meringue but if Nick suggested it, it's probably not an issue (but still, I'd do a test run).

Generally, items that are sprayed are frozen (such as mousses) so that the instant the spray hits the item it sets.

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The general porportion for spray guns (electric) is 1:1, chocolate to cocoa butter (for example, 1 lb semi-sweet choc to 1 lb cocoa butter). You can add a little more chocolate but the more chocolate the more coarse the spray and the more difficult it could be to get out of the gun.

This seems risky on meringue as the moisture from the cake plus moisture from the spray - not too sure about that. I would definitely practice first.

You might be better off just making or buying chocolate cigarettes (rolled tempered chocolate shapes) or finding another creative and attractive gourmet cookie.

Good luck!

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Thank you so much Rose. I could see how that would work because the chocolate coating on the meringue sticks wouldn't be so thick apposed to being dipped the chocolate and therefore wouldn't make them too sickly sweet in combination with sweet cake and sweet buttercream. The customer tells me, don't make the icing too think, not too sweet, not too this or too that. I'm thinking "it's cake isn't it and a desert isn't it suppose to be sweet." I'm confident that once they taste it they will lick their fingers and come back for more.

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Rose,

I just made the Neoclassic Buttercream from TCB. It turned out beautifully. Next month I will be making it again for my sister's wedding at 7,000 feet elevation. Do I need to use a thermometer when bringing the corn syrup and sugar to a full boil (which I believe will take longer at that elevation)? Or is a full boil of the syrup the same temp., whether at sea level or 7,000 ft.? Thank you.

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Thank you so much. You have made my day. I will be able to make the meringue sticks in advance and then use them to finish decorating the cakes. It will be a 2 tier cake with the meringue stick's all around each of the cakes and then topped with strawberries and blueberries. This will be my first tiered cake. Thanks to the cake bible I feel prepared. I'd love to post a picture of the finished product.

Thank you again very much

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My question is about the meringue sticks used in the enchanted forest cake on pg 195 of the cake bible. I'm doing a cake for a friend and she wanted wafer sticks around the cake which will be frosted in buttercream. I can't get a hold of these wafer sticks and thought of the meringue sticks but it says not to place the sticks on the cake any more than 1 hour before serving. I have the have this cake reading a few hours before the party. Can a coat the meringue sticks in chocolate? Or tie a ribbon around the cake to hold them in place? There is just no way that I can finish the cake just before it's served. Thank you in advance for your help.
Veronica
Australia

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I had this problem with the chocolate mousseline once...and I solved it by not letting the chocolate cool all the way to room temperature. I add the chocolate when it is just a tiny bit tepid. I add it all at once and it has never melted the buttercream. I know this is a little risky...but sometimes you just gotta live on the edge.

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Rozanne and Annie

Thanks for the input. Yes, Rozanne, I too have found that the chocolate problem does not happen all the time. I am determined to fix this problem. The next time I make it [shortly] I will take specific notes re the temp of the chocolate, mousseline and the exact cocoa % of my chocolate. I like both of your suggestions about incorporating the chocolate in with some of the mousseline at first. I will post back soon!

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Annie and Valerie, I have the same problem with the choc mousseline but not all the time. I have not been able to figure it out. Could it be the cocoa butter content???? Just guessing here. To prevent this from happening I mix a little buttercream into the chocolate first and then add that to the plain buttercream (just as you suggested Annie). It solved the problem for me.

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Valerie, I have had the exact same problem with the chocolate mousseline. In fact I posted a question on the forums but it wasn't resolved. I don't think it's the liqueur as I didn't add any. However, I do think it's the difference in temperature between the mousseline and the melted chocolate. I think it might be that the mousseline in the bowl is too cold and the chocolate sets on contact, thus causing the chocolate bits. Next time I make it, I will try Rose's suggestion of maintaining the mousseline at 70F. I also thought of removing a small portion of mixture from the bowl and mixing in the chocolate while stirring madly by hand to prevent it setting. Then adding the mixture back into the bowl and stirring in. Let us know if you try it before I do and I'll post back the next time I make this mousseline. Good luck, Valerie!

Annie

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Hello Rose this is Maria from I would like to know how to make Cake Flour as in Australia we have Selfraising.

Enjoy Your recipes and Thank you

Cheers

Marija

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I did not mean to post as "anonymous" on that last post, sorry

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Rose. You are truly a master.
I adore all of your recipes. My cake bible is "dog eared". So, a question for my master...I am having a problem making chocolate mousseline buttercream. Of course, I am wanting a smooth buttercream, no bits of chocolate in it. However, there are "bits" of chocolate in my buttercream. I melt the chocolate completely, let it cool to room temp and add it to room temp buttercream. The chocolate seems to seize on the sides of the bowl and there are pieces that block my piping tubes. I could cry. I do add about 60 ml of liquer blending it in completely and then I drizzle in the chocolate. Is the alcohol the problem? I am thinking the chocolate seizes when it hits the alcohol in the buttercream. Please help. What am I doing wrong? I need to have this solved before a wedding cake on August 8th. I am thinking of making your ganache and adding it to the buttercream to see if it works better. I am at a loss [not to mention wasting much chocolate]. I have lots of "chocolate chip" buttercream frozen for some other use. can't wait for you new book!!

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Excellent temp info Rose - thank you!

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Rose:
Thanks again for your quick response...as always. I need a new instant read thermometer anyway. The cake looked sooooo pretty, I was so disappointed...but like I said...they all ate it anyway! (I didn't...LOL)

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Rose:
I've got a question regarding Bundt pans. I made your pound cake in a bundt pan two days ago to bring to the clinic. I have a bundt pan that was given to me some years ago. It is made out of quite a heavy metal and has an enamel finish. It isn't quite as heavy as a le crucet caserole, but it might well be cast iron...not sure. Anyway...I've finally got my oven calibrated properly, so I know I'm baking at 350 degrees. At exactly the time in the recipe, the top of the cake was a beautiful golden brown, the toothpick came out clean, and it was nice a springy. Took it out of the pan. Cooled for 10 minutes and inverted it. It looked gorgeous. Deep golden in color...perfect, "like from a magazine " (as my grandmother used to say). When we cut into it there was a part of the cake that wasn't quite baked through. (Mind you, 8 people consumed that entire cake...I think the recipe said serves 25...so they liked it)...but I was somewhat irritated by the fact that it wasn't quite done. Do you think that the enamel is getting too hot? Can't think of what else the problem might be. I don't do a lot of recipies in the bundt pan so I don't have a lot of experience with it. Thanks!

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Thanks, Rose..will try it out without any change to the leavening as I don't want a dome for this one.

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Thanks a lot..will try it out and put a post here:)

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The mom's name is Lola...and everyone in their neighborhood knows about Miss Lola and her cakes. She is fabulous!

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Oh Bill, That's so sweet!

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Just a note on the Checkerboard fantasy cake. It is a cake that I do make from time to time, and it is always a hit, and so pretty when you slice it. I didn't have the pans for this cake. I have a patient in one of the city clinics that I work in. (It is in quite a rough and underserved neighborhood in NYC and the patients are really lovely and appreciative). This patient's mom is quite an adventursome baker and I always looked forward to visits with this lovely family. We would get the clinic visit done in 5 or 10 minutes and then Mom and I would talk for a 1/2 hour about baking while her son rolled his eyes (teenagers...LOL). Anyway, one of the things that Mom asked me one day was "do you make a checkerboard cake?" (She makes them often). I said..."nope, I never bought the pans". Anyway...fast forward about 2 years, and I was finishing my course of treatment on this boy. The day we removed the braces, mom presented me with a gift. (These people really don't have much, and purchasing a gift is a very big deal). I unwrapped the package and it was the Chicago Metallic checkerboard cake pans. I actually cried. (I'm a big sentimental baby). Since then I always think of them when I make the cake.

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Yasmin - I can't answer your question exactly, bit I've done the Checkboard Fantasy cake as a marble cake using an 11x15x2 pan without making any adjustments to the recipe. It turned out very well.

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Hi Rose
I am very keen to try the Checkerboard Fantasy Cake as (you very rightly said) a party cake for my children. However, as I don't have the requisite pans, I thought I'd do it as a marble cake, in a 9x13 pan. As per my calculations,I think the batter would be the correct amount. The baking powder I feel would need to be decreased to 20gms (5tsps)(level 6),as you mentioned that the baking pwdr levels for this cake are higher to accomodate the shallow pans. Am I right in my thinking??
Thanks, Yasmin.

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Thanks again, Annie and Anon..the Chocolate Fudge cake baked up beautifully in a 9x13pan, no alterations needed except increasing the baking time to about 40 mins.
I wonder if anyone has any experience of baking any of the cakes in a loaf pan? Need to make that shape now..but don't want to do the Perfect Pound cake (done in a loaf pan in the TCB)as the higher butter content makes it hard even at room temperature (its winter here).

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Wow..thanks a lot..this is really helpful. I will get back to both Annie and you..hopefully with a picture of the Ipod !!

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Yasmin:
I've done the chocolate fudge cake in a 9x13...and it was perfect!

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Thanks a lot, Annie..I can go ahead with confidence now :)

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Yasmin, I wouldn't change the recipe at all. The volume of the 9x13 tin is approx the same as 2 times 9" round tins assuming you want the same height. The fudge cake recipe is for 2 by 9" tins.

Annie

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Hi..I always bake the Chocolate Fudge Cake as my childrens birthday cake, as it has a wonderful flavour, and holds up well to decorating and shaping. This year I need to do it in a 9x13 pan (Ipod cake!!).The conversion chart in the cake Bible talks about a Chocolate Butter cake, but my "guesstimate" is that the proportions of the Chocolate Fudge Cake would bake up well in a 9x13 as they are. Has anyone tried it? If so..any changes I need to make? I know Rose alwyas talks about decreasing the baking powder in larger cakes..but this wouldn't really be a larger cake..just a different size pan..would the same hold true? Any advice would be much appreciated :)

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Mmmm, the Golden Almond is one of my favorite cakes. Good call Matthew!

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Yeah that's what I'm thinking I did. I have a Hazelnut cake recipe in a German cookbook, but it calls for 8 eggs which is way too many for cholesterol purposes.

After re-reading the Golden Almond Cake recipe I realized that it matched my description to a T. Apparently Almonds or Hazelnuts are interchangeable.
Thanks for the prompt reply to my post.

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Sounds to me like you are referring to the Golden Almond Cake--perhaps you made it with hazelnuts once?

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Dear Rose,
Nearly 21 years ago my aunt gave me your book "The Cake Bible" for Christmas. I recall making a hazelnut cake from the book. One of the comments you wrote was that the cake didn't need frosting and that you liked it warm from the oven. Yesterday I poured through the book trying to find the recipe with out any luck.
Is it possible that someone can point me in the right direction? I'd really like to make the cake for friends this weekend 6/20/09.

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Thank you, Rose! I'll try smaller batches and beating them longer.

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I've got a question about the crisp French Meringue. I make 10" discs which I layer with whipped cream, strawberries, and chocolate. I have been practicing these meringues for about a year now, and I always have an issue with some of the sugar weeping out and crystallizing during the baking process. The meringues are still useable and tasty, but I wonder why they do this and if I can get them to stop weeping. I bake 3 10" discs at a time (double or triple TCB recipe, I think--15 oz egg whites). After much experimentation, to get them mostly dry all the way through I have settled on baking them at 200 degrees for 4.5 hours. I live in the Pacific Northwest, so it's not the dryest environment, but it's also not overly humid like the southern or eastern US, and the weeping happens no matter what time of year I bake them. They also turn a very light brown on the outside. Is that normal, or should they stay white? If you have any tips for me, I would appreciate it! Thanks!

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Hello to all you wonderful bakers!

I'm a newbie to posting but have spent much time reading on the blog and the forums. I grew up baking with my grandmother and always thought I knew what I was doing until I found "The Bible". This book is a permanent fixture on my kitchen island. However, there is few nagging questions I've not been able to figure out. It would be an honor to have the help of all the incredible minds here to find the answers.

1) In the "understanding" that follows Golden Almond Cake,(pg.37), it explains that the formula is the same as Sour Cream Butter Cake with a few exchanges and decreased leavening. Upon comparing, they each have the same amounts of baking powder and soda. How is this a decrease?

2) I came across a post in the forum by Rozanne that states she believes the AODYBC, pg39; WVBC, pg46; and PAACBC, pg54 follow the base formulas, pg491-93. I've studied and compared the formulas like an adolescent studying for an exam, and agree except in the case of PAACBC. The AODYBC and WVBC formulas use leavening amounts for a 9" pan just with a Rose factor of 3 because, if I'm correct, less batter is needed for 1.5" pans. PAACBC mirrors the chcolate base formula except for leavening. Everything is rose factor 3 except baking powder. If going by the base formula it should be 22g,(7.35x3). In talking about cocoa on pg474, it explains the toughening affect on structure so more BP is needed to compensate. This is evident in the base formula but not in PAACBC. What am I missing?

I'm sorry this post is so long but this priceless book has sparked the scientific side of the baker in me.

Thanks to all,
Regina

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Rose,
This is my question from the forum. It was suggested that I send it to your blog. So here goes...I now have the book in front of me, so perhaps I can clarify my dilemma. From TCB, I am referring to the cake recipe on page 39, All Occasion Downy Yellow Butter Cake for a 9” pan, which calls for 19.5 grams of baking powder. If you make the same 9” cake using the formula on page 492 with a rose factor of 4 for the 9” pan, the baking powder is 26.08 grams. I realize the other quantities of ingedients do not match the recipe on page 39 either, however, what I have noticed is that the crumb texture seems smoother and smaller. when using the lesser of the two amounts of baking powder. What am I missing?
This came to my attention as I am trying to make a cake that will be filled with a lemon curd/whipped cream filling along with fresh black and red raspberries, so the firmer smaller-crumb cake is a better match to hold up to the filling. Any ideas would be helpful. This will end up being a large cake, to serve 400 folks who like to eat cake, so it needs to hold its own when it gets to those large lower layers. Thanks for you advice!
Tom

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Amanda,
Figured I would answer your question since I do this on a weekly basis.
For a Saturday wedding, I bake the cakes late on Thursday, let cool to room temp., cover with plastic wrap and store in refrigerator overnight. Friday morning I tort, fill, cover with fondant and decorate the cakes. I put them in a large box, (generally the tiers are stacked) and store in the refrigerator for Saturday delivery. I always try to complete the cakes the day before, just in case of any problems.
Hope this helps,
Lori V.

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Hello- I'm new to the site but have your book. It is absolutely wonderful! I am making a wedding cake for a friend this coming weekend and I have a few questions. I am making the yellow buttercream cake with your white chocolate cream cheese frosting and am adding an additional layer of the strawberry puree (per bride's request). She wants a 3-tier non-stacked cake. Would you recommend baking the cakes, crumb coating and storing air-tight a couple days in advance? I planned on fondant rolling them the morining of. My main concern is how the cake/frosting will keep and that it doesn't dry out. Any thoughts on this?

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I agree with Patricia. I just made chocolate chip buttercream and it was difficult to work with. Fortunately I'm using it as the crumb coat only. I have to say, it is so delicious though.....

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Me too... don't think the buttercream would be very easy to work with if it has mini chips in it.

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I would think the chips in the cake!

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Hector & Samantha.
Thanks for your thoughts. I am going to go with a chocolate cake and the classic mocha espresso buttercream. The bride wants mini chips, do you think I should put them it in the buttercream or the cake or both???
Thanks,
Lori V.

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Lori, I love Hector's suggestion of a chocolate cake with coffee buttercream. If you want to put mini chips in the batter, the Domingo batter is the thickest. You could treat the chips like Rose does in the Golden Grand Marnier cake, coating them with coffee and then flour.

And for the buttercream, I think the tastiest in my opinion would be the coffee-caramel silk meringue, after that a mousseline with Kahlua liqueur- this option would be pretty sweet, sometimes I reduce the sugar added to the soft peak whites to help balance a very sweet liqueur.

Those are my votes!

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Lori, for mocha you mean chocolate and coffee together right? I would use a chocolate cake, and a coffee buttercream. Or a coffee cake, with a chocolate/coffee buttercream.

The easiest way to turn Rose's yellow cake into coffee is to bake it a few days ahead and then apply a coffee syrup. I make my coffee syrup by replacing the amount of liquor with same amount of espresso shots. You could also replace all the amount of water with brewed coffee.

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Samantha, this is a very good question. Rose Factor depends on the width of the pan, not on the amount of cups of batter. It is the surface area changes (width) that plays together with the amount of baking powder.

For a 11x15 pan, I would use level 5, because the longest width is close to 18.

Now, you will need to calculate on your own how many cups of batter you will need to fill the pan to about half full.

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I'm trying to use your Rose Factor chart to bake a sheet cake. I want to make your yellow cake in a 11 x 15 inch pan. According to the manufacturer this pan should use 13 cups. Since the chart uses batter weight instead of cups, I guess my question is how much does a cup of batter weigh, and/or which factor should I use? I was thinking factor 6, level 6, but any input would be appreciated.
Thanks!

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Rose,
I would like to create a mocha chip cake suitable for a wedding cake. I was thinking of using your mocha buttercream recipe but I wasnt sure what you would recommend for the cake. I am not a coffee drinker so I'm not sure what to pair it with. A couple of my thoughts were your yellow cake with mini chip in the dough and then maybe alternating layers using your chocolate cake with mini chips???
Any thoughts and suggestions are appreciated.
Lori V.

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Jeanette: thanks for the quick reply. That is not the same dish - Jewish pastries would not be made with Suet because that is not kosher. But they do sound familiar. I appreciate the response. Louise

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We have a ROly-Poly pudding here in the UK, but I didn't know it was a Jewish dish. The one I know of is made with a suet pastry, and it is rolled up , like you describe with a jam/jelly filling. It is then steamed to cook it. If you are interested I will look up the recipe and post it.

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A friend is looking for recipe her mother used to make. It is a Jewish Eastern European pastry made with yeast named Roly Poly. I believe the pastry dough is spread on a jelly roll pan and then rolled up. Have you ever heard of this recipe? Does anyone have the recipe?

thank you,
Louise Allen

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Hi Rose,
I have been Baking from "The Cake Bible" since it came out and everyone in my family has their favorite cake from it. My daughter's favorite is the Chocolate Domingo Cake. I'm planning to make it for her 30th birthday party this week but I need to double the recipe. What would be the best pan to use - a Bundt pan or 13x9x2 pan? And would I need to make any adjustments to the recipe? I don't want to bake it in two pans because we feel this cake really doesn't need any frosting or indeed any extra embellishment other than a dusting of icing sugar. I can hardly wait for your new cake book as my favorite cake is the Chocolate Chiffon Cake and I would love to bake it in layers.

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Hi Jane - you can freeze your flour for a much longer shelf life. I vacuum seal my whole wheat flour - I think Rose mentions keeping it well over a year that way.

I haven't tried the Fat Daddio pans yet, but I'm very intrigued by the fact that they are dishwasher safe. However, I've read a few online reviews that stated cakes tend to bake faster in them compared to Magic Line pans. I don't know why this would happen, but I've read about it in a few different places. (I think the FD pans are made by someone who used to make ML pans). Anyway, you might want to google it.

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Hi...this is my first post...
I received the Cake Bible for Xmas..and have just made the White Butter Cake in a 9 x 13 x 3 pan...fat daddios...my oven is overly "hot" in spots,so I baked at 325 (which has worked in the past with several other recipes)..I rotated the pan after 20 minutes,as I assumed it would take a little longer to bake.
I followed the prep and mixing as exactly as I could...but I used a new type of flour(for me)..Meunerie Milanese (Organic) Farine a Patisseie....to my surprise it's light beige in colour with dark hard flecks...
Tha cake came out pretty even..between 1 1/4 and 1 1/2 inches high...but it is carmel in color...the sides are carmel...and I took it out of the oven at 36minutes...The tester came out clean in several spots.
It didn't sink,but was not sturdy or rigid at all...hard to move around..I want to use this to stack and carve a truck(which I've never done)...should it be firmer than this? I will try another time with regular (Robin Hood) cake -and-pastry flour...to see the difference..
I also read in the Cake Bible that whole wheat flour becomes rancid after 3 months...this worries me also ,because the organic flour looks a lot like whole wheat? Can you advise/help?
Thanks!

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Jeannette lives in the UK, so I'm not sure which they use there. In the US, the general recommendation for cooking with convection is to reduce the temp 25F, and to expect the final cooking time to be reduced by 20-25%.

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Sounds good, but in F or C?
Thanks!

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Lauren, I,too, have a fan oven, and in my book and in countless other recipes, I have been advised to lower the temp. by 20 deg. I always do this and also shorten the cooking time slightly and things are always fine! I can't be specific about the timing, it depends on what you are cooking but I usually set the timer at least 5mins. or so less and keep an eye on things.

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Hi, i bake in a fan-forced oven and would like to know how much lower my baking temp should be. Thank you :)

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Whenever I use my fancy pans by nordicware the outside of the cake with the design comes out hard....what could be the problem??? Could it be the spray I am using??? thanks.

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Rose,
I am all out of my 2 cases of Dutch Processed Cocoa and was just wondering if you could recommend a couple brands for me to purchase? I buy them by the case.
Thank you,
Lori V.

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Hi Rose,

I've just baked your white spice pound cake (in a loaf pan), it's turned out at the right height, is soft and melting in the mouth, but strangely it has remained gummy just under the split at the top of the cake and above the bottom crust. Do you know how i can correct this? I've weighed all of the ingredients and used bleached cake flour...

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Rose, so sorry, I just found the notes on freezing for La Creme au Beurre in "A Passion for Chocolate," so I'm set on that question (it can be frozen).

Thank you so much,
Julie

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Rose, more chocolate roll questions-

Which is the right chocolate roll to pair with silk meringue buttercream or pastry cream? Are the souffle/cloud rolls too delicate?

Also, I need a filling that will freeze, would the pastry cream from "Passion for Chocolate", with flour instead of cornstarch, maintain its consistency after freezing?

Thankyou!

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Hi Rose, I've attempted your Chocolate Cloud Roll and Cocoa Soufflé Roll, but upon cooling both collapsed... The Cocoa Soufflé roll was thin and chewy/rubbery, and the Chocolate Cloud Roll cracked as i was rolling it! I suspect over mixing for the Cocoa Soufflé Roll, but do you have any additional explanations?

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Great point about the variety of Kosher salt... there seems to be a difference between brands of Kosher salt as well. Cook's Illustrated magazine has mentioned this in many issues.

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Many recipes call for kosher salt. When used it does not go through a sieve well and does not distribute well through the cake. Is it fine kosher???? I even grind and do not feel you get the same result as table salt?? Thanks.

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Hi, my question is in regards to cake pan sizes; I've only been able to get my hands on 3 inch high tins (Australia), and was wondering how much extra batter (e.g. 2 times) i'd have to make to fill them appropriatley... assuming that the up-scale will work!

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I had a request for a cinnamon applesauce layer cake but I don't have a good recipe for an applesauce cake that I can stack. I was thinking of making a cinnamon buttercream to go along with the cake...any good recipe suggestions?

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Liz,
I just tried out this recipe http://allrecipes.com/Recipe/Sams-Famous-Carrot-Cake/Detail.aspx last weekend for a couple of my cake consultations and both couples said it was the best carrot cake they have ever tasted. I did substitute cake flour for the AP flour and added a bit more, just so it would be a bit firmer and it turned out great! I also always soak and chop my raisins before I mix them into the batter. Flavor is best after a couple of days also.
Happy Baking,
Lori V.
Pastries By Vreeke

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Hi Everyone-

I'm looking for a recipe for Carrot Cake that calls for crushed pineapple. It makes such a yummy, moist cake! I need it for a wedding cake next month, so any help would be much appreciated!!

Thank you!

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Thanks for your reply.

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

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

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

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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!

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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!

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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.

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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!

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

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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.

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Seems to be working now :).

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Rose - you're posting as "Anonymous".

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

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Yeah :)... welcome back Rose!

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Rose,
Thank you!
Lori V.

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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.

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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.

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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

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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?

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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

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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."

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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?

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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?

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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

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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.

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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!

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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.

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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.

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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

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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

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Beth, what type of flour are you using?

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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.

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

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under baked or too low oven temperature!

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

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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.

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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.

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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/

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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.

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:)

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

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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

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Lorelei, I don't think there is an exact answer to cupcakes papers peeling away.

It depends on how much grease is in your cakes and/or how non-stick your cupcake papers are (some papers are very non-stick, some not). And also, if your cake recipe shrinks or not. I would test with different brands of cupcake papers, as none two brands are made the same.

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Lori, I've just spoke with Nancy from La Cuisine, she is so nice on the phone and so generous.

I also need to make a pistachio buttercream for my cousin's wedding in September. Nancy informed kindly that their Italian Organic Pistachio Cream has a long waiting list due to dock strikes in Europe due to rising fuel costs.

But their Pistachio Essence is in stock, and I am considering using it and do away with imported pistachio nuts. I THINK it will be great, if not even better, as La Cuisine's French essences are world class. I will be using this essence to make my own Pistasha liquor, too.

Good luck, and tell Nancy hello shall you call her on the phone. She is wonderful.

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Gordon, I feel this question is for me!

Make Rose's Biscuit de Savoie as is. Sugar is needed to give the cake the structure and "balance" the recipe has been designed for.

Make the syrup and use rum as the liquor. Add equal weight of syrup to the weight of your trimmed Biscuit de Savoie. IT IS super moist and perfectly sweet.

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Hi Rose; I am having difficulty with peeling cupcake papers on my vanilla cake recipe. I do use buttermilk for the great texture and tanginess it provides. The recipe also calls for cake flour, baking powder and baking soda. Do you have any suggestions as to why the papers peel off? Sometimes the papers start to peel away right after coming out of the oven as the cake shrinks a little, other times they peel a couple of hours later.

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Hi Rose,
I use your biscuit de savoie recipe to make an Italian rum cake (a.k.a. Italian wedding cake). I want it as moist as possible, using as much syrup as possible for sweetness with maximum moisture. Why do you have sugar in the recipe, since this weakens structure? What function does sugar serve? Thanks.

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Hi Rose,
I use your biscuit de savoie recipe to make an Italian rum cake (a.k.a. Italian wedding cake). I want it as moist as possible, using as much syrup as possible for sweetness with maximum moisture. Why do you have sugar in the recipe, since this weakens structure? What function does sugar serve? Thanks.

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Thanks Rose, I'm serving the cake tonight...I'll let you know how it goes.

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Hi Rose. Had a problem last night with Whipped Ganache...never had a problem before. It wouldn't whip firm enough. I'm using it to fill a chocolate genoise...something I've done many many times. Could there have been something wrong with the cream? I'm fairly certain it was cold enough. I finally got it just stiff enough that it stayed put inside a dam of buttercream. I put the cake together and popped it in the fridge. I'm serving it tonight...I want the butter cream to be soft when I serve it, and I'm not sure what the whipped ganache will be like. If it runs out of the center of the cake when I cut it...I'll just provide spoons.

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Previously you recommended to me to flavor your Silk Meringue Buttercream with Pistachios to use Stramondo Organic Pistachio Cream. Unfortunately this currently can't be purchased in the US. So, I was trying to figure out if I had another option. My goal is to make a Pistachio Buttercream.
Thanks,
Lori V.
Pastries By Vreeke

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Thank you rose for the suggestion. Can you pass on a recipe for Pistachio Cream OR should I make the Creme Anglaise aux pistaches from the Pastry Bible and substitute it into your Italian Meringue? OR if I make Italian Megingue, can I substitute the praline paste for pistachio paste.
Thank you,
Lori V.
Pastries By Vreeke

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Rose,
I am making a wedding cake in a few weeks to serve 320 guests. The largest tier 18 square I was planning on making the White Whisper cake with pistachio buttercream. I have been shopping for the Organic Pistachio Cream you recommended and no one in the US has it currently. Do you have any other suggestions on what I can use?
Help please,
Lori V.
Pastries By Vreeke

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Yes, buttercream should work too. Royal won't stain the ribbon like buttercream will, but if you have lined your ribbon, you should have to worry about that.

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Cory, I would use small dots of buttercream to attach. It should be sufficient. The idea of floral wire sound a little dangerous if someone bites into it.

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You can secure your ribbon with a dot of royal icing, or use really pretty pearl tipped pins (like hat pins) - just be sure the person serving the cake is aware of them and is sure to remove them.

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Patricia- Thanks for the link. I am using standard wilton buttercream recipe. I have put a clear backing on my ribbon so the icing will not come through the ribbon. I am wondering if I need to push maybe floral wire through the ribbon into the cake in the back to make it stay. Any body have any other suggestions. Thanks

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Lauren, many recipes out there call for bleached or unbleached AP flour. Rose's recipes call for bleached cake flour. If you want exact (equals to nice) results with Rose's recipes, use the recommended flour, you will be glad you did!

Gluten is undesirable in most cakes. Gluten is desirable in breads. Gluten is created when flour is in contact with water and kneading or heavy mixing. Butter cakes need a bit of gluten, thus butter cake recipes require some heavy mixing with the flour. Genoise, Biscuit, Chiffon, and other sponge type cakes don't.

Bleaching flour weakens the protein, gluten comes from proteins in the flour.

You can bake cakes with AP flour, bleached or not, instead of cake flour. Your cake will turn out edible. But also use the bleached cake flour, and you will notice the difference. It is in the structure and crumb size were you can tell if the correct flour has been used. Rose's butter cakes with cake flour are so finely crumbed, melt in the mouth, and tasty. In general, bleached cake flour gives cakes a more pronounced aromatic taste.

Cake flour is done from special softer wheat grains. This with bleaching, makes the flour very tender and easier to hydrate in a cake. This is the point of cake flour (quick hydration).

Save the unbleached flour for breads! that is another daemon.

The answers and better explanation is on The Cake Bible and on The Bread Bible. Try check the books, in the library perhaps, and read the chapter on flour. It is entertaining!

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oh, sorry, i'm baking cakes and muffins... :)

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Thanks Hector, also, is there a difference between bleached flour and Hi Ratio flour?

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Laure, the answer to all you questions is YES. But depends what are you trying to bake?

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Hi Rose and Hector,

I was just wondering, if bleaching flour weakens gluten, is there a major difference between bleached all-purpose and cake flour? Does the protein content really make a difference once the flour has been bleached?

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Nicole - for the very best results, use the exact pan called for in the recipe, but you could always make the pound cake in whatever pan you like and see what happens. Best of luck to you.

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Cory - What kind of buttercream are you planning on using, the "crusting" kind, or one of Rose's buttercreams?

You might find this thread helpful - there is discussion on ribbons/buttercream here:
http://www.realbakingwithrose.com/2007/04/mousseline_buttercream_in_a_to.html#comments

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Thank you so much Matthew for the advice. I'll just use those measurements and Rose's to figure out how much extra baking powder to add. Wish me luck!

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Matthew, excellent logic! Heading to Costco now, to buy my olive oil. Making this homemade canned tuna in 100% olive oil.

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I won't work for every cake, but it probably should be okay for the AODYC, just leave out the salt and baking powder. See the note on this in the ingredients section at the back of the Cake Bible.

The problem is figuring out how much salt and baking powder is already in the flour. The Presto site doesn't offer any information on this, other than a substitution chart which says:

To use cake flour in a recipe that calls for self rising cake flour use 1 cup cake flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt.

This is less salt and leavening than what is attributed to SRF in the Cake Bible and other sources I have seen, so maybe there is less in their formula? I wish they wouldn't make this information so difficult to obtain!

P.S. Chocolate egg-white would be delicious.

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So I've been looking at this blog for a couple of weeks now and have been completely amazed at all the advice and love for baking. So yesterday I finally bought the Cake Bible. And can't stop reading it ... I am so excited to start baking!!

But there's one problem: before I bought the book I prepared myself by getting cake flour (Presto) when I went grocery shopping. Unfortunately, this is self-rising cake flour and none of Rose's recipes use it. I really want to make the all-occasion yellow butter cake and it uses quite a bit of baking powder so I think my self-rising flour might work. Has anyone tried this? Any suggestions on how I do the conversion? I'm a poor grad student and don't want to waste an entire box of flour ... or waste other ingredients on a cake that tastes awful. Any suggestions would be very welcome. Thanks!!

PS. Does anyone know if the chocolate egg-white buttercream is good with the all-occasion cake? I thought since one only had yolks and the other just egg whites . . .

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Barbara, great ideas! I think we need to add syrup to our vodka extracts to make them less bitter.

I found some recipes online for pistachio liquor, using vodka, I can't wait to get it started.

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Hector, I'm sure you can come up with a wonderful liqueur or extract with your kumquats! Search on the Web for recipes for limoncello to get some ideas...

You don't have to use vodka -- for a liqueur, how about using some good-quality brandy instead? (Not necessary to use the really expensive stuff, but from experience I can tell you the cheap stuff can have off-flavors or harshness that persist even after you've added the other flavors.)

I have made my own extracts by finely grating citrus peels, covering them with vodka, and letting them steep in the refrigerator for at least a month. Then strain through a fine mesh strainer. The flavor can be a bit more bitter and less "rounded" than a good commercial extract -- they must use a better extraction and refining process -- but you can get all sorts of unusual flavors if you make them yourself!

I have seen some natural food coloring extracts in my local food co-op. Based on fruit / plant extracts. Can't remember the brand, though. They'd be an option if you can find them.

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Can you bake a pound cake in the same pan as you bake a sheet cake? If so what would be the best pound cake recipe for this?

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Thanks Matthew. Yes, I think the pistachio creme anglaise on a silk meringue will work but for this cake I need to frost with mousseline. The cake is a little gravity defying, so I need the maximum stability of the mousseline.

I am wondering if I should just use amaretto all around, it is already in the cake. Use amaretto for the green mousseline frosting, and forget the pistachio liquor, maybe just add a drop of La Cuisine's pistachio essence which I am wondering how green will it be as I would prefer avoiding green food coloring... why so concerned when most liquors do have a drop of food coloring already.

This just opens a can of worms for me, I use Grand Marnier a lot for mousseline, which goes well with chocolate, strawberry, etc. But maybe I can make my own Grand Marnier with my wonderful kumquat oranges and vodka and syrup! Back to one of my blood roots, my grandfather and mother always had a little bottle of drunken kumquats!

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All good questions Hector. I've been wanting to make some too, but just haven't had the chance. You are right about Pistasha, but I believe there are some alternatives out there--I searched once--but fairly expensive.

First, there is a recipe for pistachio buttercream in Rose's chocolate book. I believe it is a pastry cream base. My thoughts were to someday try a silk meringue version by making pistachio cream anglaise.

Almond is a great complement to pistachio, so you could also try amaretto or extract. In fact, I think many Americans won't recognize it as the classic pistachio flavor without some almond flavor--they are almost always paired in pistachio ice cream.

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I need to make a sage green mousseline and pistachio is the flavor in my mind. It will cover a biscuit cake moistened with amaretto syrup and torted with caramel silk meringue bc. I figure, the pistachio mousseline as a frosting will blend well with the "almond/amaretto cake."

There is no more pistasha liquor, and I MUST add liquor to make my mousseline spread and smooth like heaven. Do you suggest using vodka plus La Cuisine's pistachio essence instead of pistasha liquor?

For mousseline, I've used vodka and fiori di sicilia essence instead of Grand Marnier, and it was GREAT, just a little unsweet.

La Cuisine also has a pistachio cream, but I would prefer not to use it as it can affect the smooth finish I am so used to have when I frost cakes with mousseline. Maybe mix the cream with vodka and let it sit for a few months, thus making my own pistachio liquor?

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Thanks Bill I will try that. Any body have any suggestions about how to keep the ribbon around the cake on the cake. I have also read to put clear tape on the back of the ribbon to keep the grease from going through the ribbon.
Any Suggestions. thanks

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Thanks so much Rose. That makes a ton of sense...I've been having a bit of trouble with my oven temperature lately, I bought a new thermometer and i'm thinking that it's off. I"m going to try raising the temperature a bit. So good to be Back! and thanks again for all your help and generosity.

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You can freeze them with the icing. I never thought it would be a good Idea, but I recently froze a cake iced with buttercream and it was perfect. I Placed the cake in the fridge until the icing was very very firm. Then wraped in plastic wrap, then aluminum foil. Then placed it in the freezer. When I wanted to defrost it, I unwrapped it and allowed it to come to room temp. It was perfect!

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I need help. I have made cakes for family and friends. I have agreed to do a wedding cake for May 31. I am wondering can I bake the cakes, icing them with buttercream, freeze them, thaw them out two days before and then decorate them or do I have to freeze them with no icing.

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Matthew, thanks. I've been doing it this way for years and years...never had a problem before. I'll give it a try. The cakes are perfect in every other way...taste and look great, texture is perfect...and there's a piece of the bottom, stuck to the parchment stuck to the bottom of the pan. Your cakes look great by the way. I use basket weave piping a lot myself...easy, and always looks neet and beautiful. It amazes people who don't know how it's done!

Bill

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Bill, I always just lightly spray the bottom with baker's joy before laying on the parchment. I don't know if that is recommended or not, but I have never had a problem that way.

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Hi to everyone! (Especially Rose). Life has been crazy and I haven't been able to participate in the blog much. Life is calming down and its good to be back. So...I've encountered a new problem. Lately my cakes are sticking...and I've changed nothing. I grease the bottom of the pan with crisco, place the parchment on the bottom, and then spray the entire interior of the pan with Baker's Joy. The last two cakes I made (american chocolate butter cake, and the all occasion downy yellow) both stuck! The parchement stayed in the pan, and the ceneter of the cake stuck. When I inverted the cake onto the rack, part of it stayed in the pan. I was frosting the cakes...so a little buttercream mixed with cake crumbs served as spackeling compound. The cake looked fine when finished (the slices were a little messy though.). Any thoughts?

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Yes, it is difficult to bake a 3 inch cake. I was also going to suggest using the trick of an inverted flour nail in the center (search the blog). It will help draw heat to the center. My point was that you definitely don't want to add more leavening if you are trying to correct a sunken center.

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Abbe,
I'm not much of a scientist, so I won't tell you whether Matthew is right or wrong (he's probably right) lol, but I will share that I find it's easy to undercook a white or yellow cake and until I figured that out I had cakes dipping in the middle while cooling. So just when it seems perfect (springing back when touched and clean cake tester) I leave it in for 1 or sometimes 2 more minutes and that solved the problem for me.
Jen

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Hi all,

Thank you so much for all of your input. I incorporated all the suggestions and Bear # 4 was a success! The bear was Sour Cream Butter cake with Sour Cream Ganache “fur” (the chocolate mousseline wasn’t dark enough) and mousseline for the light brown and white frosting. The base was also Sour Cream Butter cake and mousseline.

My son recognized it as a bear and everyone said it was delicious. Thank you again for taking the time to help me, I couldn’t have done it without all the help!

(I don't know how to post a picture here, but I posted one on the Cake Q&A forum "Help with 3D cake")

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If the centering is sinking, there is actually probably too much baking powder. Rule of thumb is the larger the cake, use proportionally less BP.

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I love Cake Bible yellow cake, but prefer to put the batter into one 3 x 10" cake pan, because I like that size cake. However, the amount of baking powder for Rose x 5 (yield: two 2 x 10" cake pans) doesn't seem like enough because the middle always sinks. How much should I use? Thanks.

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