I take it that I should reduce it by weight?

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Rose, I am mostly a collector of cookbooks and not baking types. With that said, I bought your new book because it was so beautiful to look at. I have one rule whenever I purchase a new book I must at least make one recipe. I went and bought a scale and then proceeded to make your Apple-Cinnamon Coffee Crumb Cake. It was fabulous and looked just like the picture in the book. The cake was moist and crumbly. I am already looking forward to baking my next one. Thank you. Also, at first the scale was a little challenging for me, but I took to it like a fish to water. Less mess and it was a lot easier to use!

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Rick, how about making the recipe for the 6 and 9" layers, make only 1/3 and that should be the amount for a 6" tier.

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I just got Heavenly Cakes. I would like to make tests of the wedding cakes, for tasting, without baking the whole thing. Suggestions?

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Rose, your new chocolate chiffon is amazing, it makes the best ice cream cakes I've ever tasted. I'm making them today for the third time.

I'm wondering if there might be a typo on p.142 (RHC), the Chocolate Ice Cream Cake or Sandwich. The recipe calls for the pan for the slimmer sandwich to be ungreased, while the taller cake is greased. Should those directions be reversed?

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Jeannette and Julie, I will put them on my blog as they are not fancy dressed up cakes. Also my photos are not so great. Taken in a rush with poor light. I don't have pictures of the cut cake as I had to work and didn't go to the Village Hall sale.
I really just wanted Rose to know the cakes all baked up well and the tomato soup cake worked with low fat tomato soup.

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Yes, Melinda, please, please, please?

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Melinda, I am sure others on Rose's forum would love to see your cakes. Why don't you put pictures on there, that's if you don't mind?

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Hello Rose, I have been baking up a storm here! Thought I would report back about the tomato soup cake.
I couldn't find a plain tomato soup in the Bachelor's soup (which took over Campbell's here in the UK). What I found and used, was labelled 'Low Fat Tomato Soup'. It has worked absolutely beautifully. So pass that on to all UK bakers!
I had some American cake flour to use up so didn't need to heat treat the flour. The cake layer rose to a lovely height and it smelled gorgeous. I tasted the crumbs, which were very moist and delicious.

I made your carrot cake and the creamy dreamy white chocolate icing. Again, it has turned out brilliant.
I also made the pumpkin cake in a bundt pan. I really wanted to try the burnt sugar butter cream but I decided to keep the icing simple and just did a cream cheese drizzle affair.
I have to work tomorrow so will not attend the cake and teas at the Village Hall. I wish I could see their faces when they see the chocolate tomato soup cake! I am sure they will be confabulated!
Cheers x

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You know what...at this point, it isn't my problem. I"m going to give them the book...and let them whisk themselves into a pareve, margarine filled stupor.

Thanks so much for your help and guidance. You are the best

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...or what about a dairy hand mixer. Would be fine for this cake.

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I think that the issue is that they keep the stand mixer pareve. I'm going to tell them that it would be worth it to use butter...but I really think that it is the stand mixer that's the problem.

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Bill, wouldn't they be willing to have a dairy meal? Tell them it would be worth it for this cake!

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Rose...I've got a question. And I can't believe I'm about to aske this question, since I pretty much bathe in butter three times a day...but here goes.
I've got some step relatives that are Orthodox and quite close to my Mom. Well...mom was bragging about the pistachio cake I made for mother's day and they asked for the recipe. I'm quite fond of this family and was thinking of buying them the Book...but here's the question. They are definitely going to want to make this cake "pareve". Can you make butter cream with (gasp) margarine?

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Oh dear! I guess I better see if they sell plain 'ole tomato soup then. Campbell's soup is marketed under Batchelor's name. They don't seem to do the whole Campbell's varieties over here.
If I can't find the plain 'ole tomato variety, I will take a huge risk and try the cream of tomato soup and report back the results. I am making 3 cakes for a Village Hall sale. I was keen to freak them out with tomato soup cake.
Cheers, thanks for the snappy reply. x

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Hello Rose, I was thinking of making the tomato soup cake tomorrow. I can see you have answered a question about it being the condensed tomato soup but I have another specific question on the soup. I have cream of tomato soup by Campbell's...is this the same as the tomato soup you are saying to use in the recipe?

(I've been thinking about our wonderful day with Jeannette and Kate, one year ago today! )

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Thanks so much for the info. The pans all looked 1/2 full, but I did start this project at about 11:30 PM and I was tired...and well...didn't feel like doing the math. Also, I baked the 7" pan on the rack below the two 8" pans (I forgot to switch them) and so that is another reason that the 7" pan probably baked slower...I thought of that after I posted the question. The Pistachio cake was, however, such a hit that I'm still getting "Thank-you's". Whenever I receive a compliment on one of your cakes...I always credit you with the amazing recipe and guidance. Thanks so much.

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Hi Rose,

I am on a chocolate cake quest and looking for a very dark chocolate cake to use in cupcakes. I have tried 8 popular cakes (None of yours) so far and have not found one which I find perfect. Usually the cakes crumb is too springy and synthetic.

I was wondering if you could tell me which is the darkest cake in your Heavenly Cake book which I recently bought (or in the cake bible)

One last question, do you have any suggestion for a a frosting to go with the above cake.

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Rose:
I know you must be out of your mind busy having just got back into town...so no rush on this question:
I doubled the recipe for the pistachio cake...and baked it in 2- 8" and 1 7" pan. I Made a 2 layer 8" cake for the clinic, it was perfect.

I kept the 7" layer for myself...when the 7" layer cooled it dipped a bit in the center. I've often made your cakes in 7" pans without adjusting the baking powder/soda with no problems. Do you think it was underbaked? or would this recipe need more baking powder for the smaller pan? Again...no rush.

I know I've already said this, but this cake is amazing. The girls at the clinic were stunned. I wish you could have seen their faces.

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Rose Rose Rose:
OK...made the Pistachio cake last night (Posted about it on the forum...I don't know how often you read the forums...so I thought I'd post here.

I brought it to the clinic this morning. Everyone there said it was without a doubt the best cake they ever tasted. This recipe is truly amazing. I can't wait to make it for my family on mother's day. I love pistachios...and this cake literally took my breath away. Brava! And Thanks!

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Dear Rose,

I’m sorry I haven’t responded sooner. The chiffon cake for my sister’s birthday turned out amazing. I was so tickled by the result that I couldn’t resist baking some orange chiffon cupcakes for Purim. Purim was so decadent this year with chiffon cupcakes and poppy seed hamantashen. (I had to have a little bit of tradition to go along). The cupcakes didn’t maintain their puffy shape because I only have a silicon cupcake pan so cooling them upside down was not possible. I suppose that along with the Cake Bible, I will be placing an old fashioned cupcake/muffin tin on my birthday wish list. For St. Patrick’s Day I baked up your yellow butter and chocolate butter cupcakes frosted with golden neoclassic buttercream (dyed green, of course). I think I slightly over-baked the first batch but I learned my lesson in short order. Even the over–baked cupcakes were a huge hit. I baked so many that I dropped the leftovers off at a meal-delivery charity. Let me tell you, I am so glad I discovered that option because now I can bake your goodies more often. My waistline is saved and some needy folks get some joy out of it too. See what your baking books inspire?

Many thanks!

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Hi Rose,

Golden syrup is mentioned in several places and I was wondering if you have a recipe for it or it can only be store bought. Do you recommend a source if so.

Thank you.

Jan

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I just wanted to say, I had some buttermilk to use up so I tried the Spice Cake with Peanut Buttercream, RHC. I'm not usually a fan of spice cakes but this one is great. Just a nice subtle hint of spice to it and the peanut buttercream is what makes the cake !!
Had visitors. Everyone loved it.
I think that peanut buttercream would also be good on chocolate cake.
Thanks for another great recipe :-)

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Hi Rose! Absolutely love the recipes in this book - each one is stellar!

I have 2 questions.

1. I've made pastry cream before and never had problems with it being grainy. But i made the vanilla bean pastry cream last night (for the Bostini) and it tasted great when it cake off the stove, but after i refrigerated it it was incredibly grainy. Any idea why that might be?

2. Regarding your pineapple upside cake (which was awesome) - I had a problem with the pineapple caramel drizzle. The recipe says to bring the mixture up to 140F once you add the hot pineapple juice to the 300F turbinado/pineapple mixture. But once I add the juice, the mixture is still well over 140F. I looked online and a few people seem to have this problem. I know I can just eyeball the volume, but i'm wondering if there is a typo or if i'm doing something wrong.

Thanks for your help!

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I just tried the chocolate velvet fudge cake (well, still working on it to be percise). When I added the hot water to the cocoa powder, it was impossible to whisk. It just made a lump in the middle of the whisk. I finished the rest with a spoon, and it's a firm paste. I was expecting a thick liquid, but the book doesn't say.

I double checked my measurements, and I am pretty sure I did it right. Any suggestions for next time?

Thanks!

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I never understood the pie people. LOL

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I never understood the pie people. LOL

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I know...AHHHHHHHHHHHHHHH! Mildly chocolate things are OK...but the preference is definitely for coconut, nutty, spicy, cinnamon-y things when it comes to cakes. Cheese cake works. But the definite preference is for pie...and other cooked fruity types of desserts (exactly what I do not prefer). This past weekend I made my first Tart Tatin. (After 14 years you have to give a little LOL). I had some trouble flipping it over. I used a cast iron skillet and flipped it over onto a very heavy pottery serving plate. I sort of lost my grip...the whole thing was heavier than I expected and although I did get most of it onto the plate, it, well, wasn't pretty. We ate the whole thing in one sitting. It hasn't been a slenderizing week in our apartment.

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I made the Lemon almond cake. I ate the cake...the entire cake (My other half doesn't like lemony or chocolaty things...imagine...and I, over a few days...ate the whole cake myself!

Need I say anything else?

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Thanks so much! (huge smile)

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Rose, I searched to see if anyone had reported this yet but didn't find it.

On p.325 of RHC, for the Mini Vanilla Bean Pound Cakes, I think the sugar should be 150 grams, not ounces, and the same for the flour.

Just made the Tiramisu, it is divine! Thanks so much for this book.

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No, it isn't a typo, but ingot is the English version, derived from the French lingot.

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Hi Rose,
Is it a typo in your book on gold Ingots? did you mean Lingots= bars in French

Thx,
Kim

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Hello Rose -

My daughter's 18th birthday is coming up in May and I would like to make her cake. She loves those pink-colored boxed cake mixes, but of course I refuse! Could you recommend a cake in one of your books that might be a more elegant substitute?

Thanks!

Wendy

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Hi Rose,

Just a quick question. Can you use the peel of the Seville orange to make candied orange peel or is it too bitter?It seems like such a waste to throw it out,
especially because the oranges were difficult to find.
Thanks,

Janina

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Hi Rose,

I just made the genoise from Heavenly Cakes for the true orange genoise cake. I ended up baking two because my daughter was desperate to try the cake(sans syrup etc). I have to say it is one of the best genoise I have ever tasted. The brown butter is divine and the Wondra flour is an inspired change. I never liked the flavor of cornstarch and with the Wondra it is eliminated. I cannot thank you enough. Fantastic recipe!!!
Thanks again,

Janina

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Dear Rose,

I realized that lemon juice is far more acidic than orange juice which will likely require an adjustment of other leavening agents in the recipe. My hope for a simple substitution doesn't look good. I did find many different lemon chiffon recipes on the web. Even though I don't trust their quality, I'm going to jump in and use one (probably from Bon Appetit). For my next birthday I'm simply going to have to request a copy of The Cake Bible to supplement Rose's Heavenly Cakes.

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Dear Rose,

I met you briefly last year at the Baltimore Book Festival. I was fortunate enough to get the last Rose's Heavenly Cakes as they sold out so quickly! The book also had a broken spine which gave me a nice discount. Well, just like you said, the broken spine doesn't matter a lick since it's now covered in my notes and sticky bits leftover from my cake-baking efforts. Thanks to you, I've become the go-to birthday cake lady among my friends and family. And I'm loving that role!

I do have a question for you. My sister has requested a very light lemon cake for her birthday on Sunday. I would like to try my hand at chiffon - could I simply substitute lemon for the orange in the Orange Glow Chiffon?

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Hello. Just made your Oblivion Cakes. Either the chocolate I used was wrong or the temp @ 425 was too high but, my cakes were too dry.You would think that using a water bath would produce a moist cake. Not, so. I even reduced the temp to 325 for another set and it was still too dry.
I used cute little silicone bordelaise molds and they didn't unmold prettily.Hmmphh.?? Too dry all around.I was so excited about using recipes from your book " Heavenly Cakes ". I will try a different recipe.

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Hi Rose and all,

I just made the Orange Glow Layer Cake, and while it tastes divine, I had the same problem I have had with all chiffon cakes baked in a spring-form pan - namely the outer sides of the cake are all holey. Since this cake was for bringing to a dinner, I used the bottom of an 8 inch spring-form pan as a guide to cut round and remove the outer edge. The inside was fine - even-textured with a fine light crumb. Do you know why this might have happened? I followed the recipe exactly using the cake strips and flower nail as directed. This has never happened when I use a tube pan and the same recipe doubled from The Cake Bible. Like I said this happens whenever I try baking a chiffon cake in a spring-form pan and I was hoping your recipe would be different. By the way, has anyone else had the same problem? I would really be grateful for any advice as this is one of my favorite cakes in both yur books.

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Just a note on yet another success from RHC. I made the Financier Classique last night (Gold ingots?) YUM! Thanks Rose.

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I wonder if you beat the egg whites enough, or perhaps deflated while mixing? When I made these, it was stiff enough to support the ganache.

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Rose or Rose bloggers, please help! My attempt at the lava cakes failed miserably. I had the right type of chocolate and followed the instructions exactly. The ganache balls quickly sank to the bottom of the batter (I didn't push) and thus when I unmolded the cakes the soft chocolate was all at the top. A mess!

Can't the ganache ball trick be used on regular cake batter that might offer more support?

Thanks, Schmittycat

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Anita, best if you watch how your cakes are baking, provided your oven reads the correct oven tempeature, I would crack open the oven door not sooner than towards the last 5 minutes of the recipe's baking time. If you have a window it is easier.

What I do is wait till the top cake is done, then take it out and put the bottom cake on the top. Often, I don't bother, I just leave the bottom cake on the bottom till it is done.

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Hi Rose,

I just love your new book. I plan to bake my way through it in the next few months. Just a quick query about baking the German Chocolate Cake. I would have to stagger the pans on two racks. In your notes on ovens you say to switch the pans around about three-quarters of the way into the baking time except if it is a sponge cake. Is this cake classified as a sponge or can I just go ahead and switch? This is going to be a birthday cake for my sister who loves chiffon cake and coconut-pecan frosting , so I want it to be perfect. Thanks a lot.

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Rose,
Is there a possibility in the future you may write a children's cookbook with the sequence of skills you would like to see a young baker develope?

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So glad your devil cake turned weakedly good, and indeed I would go ahead and experiment baking on all size layer pans with all the non baking powder cakes, all chiffonesque cakes, and most certainly all sponge cakes.

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Bill, so glad your vegans with health reasons agreed that having a small portion of a non vegan cake isn't unhealthy! And indeed the no this no that food culture should change to small portion yes everything!

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Thank YOU! I had actually stopped baking for about 10 years, and only started about 6 months back when my friend passed me a copy of the Cake Bible. I did the Orange Glow Chiffon Cake and was hooked from then on. Thanks so much for the well-researched and detailed books. It is comforting to try out a recipe knowing that it has been subject to rigorous testing and is therefore likely to turn out well, and well-worth the effort and expense.

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Hi Rose,

I actually did not do the maths beforehand, but you are absolutely spot on - the batter filled both the 11 X 2 inch pans and the 9 X 3 inch pans round about halfway and rose to near the top. Glad the mystery's solved!

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Good morning Rose. I'm probably posting this in the wrong place...but since it has to do both with "heavenly cakes" and the "pie and pastry bible" I'm posting here.

Well, sunday was the family get together. Prior to baking that really yummy pie crust with margarine (AHHHHHHHH!) I asked my mother to call the albany relatives and ask if they would even eat it.. (they are vegans for health reasons...we all now know how bad margarine is). Since my two nephews have their b-days around this time of year, the other desserts were going to be two birthday cakes. The response from the Albany Vegans: "We would never think of putting anyone through that sort of trouble. Besides, for a special occasion like a child's birthday we can certainly enjoy a small piece of Birthday cake". Now, that's my kind of vegan.

OK...one of my nephews loves carrot cake and his birthday cake was the carrot cake from the new book. EVERYONE at the party agreed that it was far superior, less oily, and less sweet than the recipe I was using. It was a huge hit. My mom's significant other has pics...when he e-mails them to me I will post.

Thanks again, another amazing recipe...another home run!

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Dear Rose,

I basically took the recipe in RHC for Devil's food cake meant for the two 9 inch pans and put all the batter into one 11 inch by 2 inch pan. Was expecting the dip but to my surprise, there was none, and the cake rose evenly. So I did not have to bake a second cake with adjusted leavening, as I was happy with my first try.

I had also experimented with baking all the batter in a 9 inch by 3 inch round pan (on the basis that your recipe for the Miette's Tomboy called for a 3 inch high pan for fudgier texture). I was curious if it would have the same result for the Devil's Food Cake. I found the cake was indeed slightly fudgier, which was a plus point for some of the people who tried the cake (depends on your preference). The cake domed slightly, and I had to split it into 2 layers. Just thought you would like to know it worked as well. Thanks.

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Rose, thanks for your response. I hope you can post an updated errata for RHC, but nevertheless, it's one of the best books I have bought alongside your 3 bibles. :)

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a bit hard to explain, i would read Cake Bible, or keep testing.

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Thanks for the tip! Do you know if this also apply to cakes which rely on baking soda (as opposed to baking powder)? The devil's food cake uses only baking soda. I thought it was because of the type of chocolate used.

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most chiffon, sponge, and mostly all non-baking powder cakes, bake well at any width. on the other hand, butter cakes with baking powder depend highly on the pan width vs batter surface tension and leavening weakening for an even rise.

biscuit de savoie and genoise, particularly, bakes extremely well on any layer cake pan size. next to this would be rose's new german chocolate layer cake, but i haven't test it all yet.

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Hi Rose,

I thought I should let you know that I did experiment as you suggested and the recipe for the Devil's Food Cake baked well in a round 11 inch pan (2 inch height) as a single layer with no dip in the middle. It was perfectly level with the cake strip. I found the texture to be velvety soft and moist, even more so than the german chocolate (I am wondering if it is due to the lack of butter in the latter?). Thanks very much for your help.

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Hi Rose...I'm so happy I was finally able to buy your new book (by special order since I live here in the Philippines). It was really fabulous and you delivered more than what you promised.

I just want to ask if what is the oven temperature of the baby cheesecakes since the recipe doesn't seem to indicate the preheating temp, only the baking time..

and is it possible to pipe whipped cream over a cake covered with the lacquer glaze?

finally, i just want to tell you that i tried doing the base layer for the german chocolate cake and it was superb! however, even though i used a cake strip, the sides of the cake (not the middle) rose, could it be because there is a problem in the positioning of the oven? when i try doing other cakes, they tend to rise in the sides even though i use a cake strip

thank you very much
Kevin

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Hi Rose,

I just got my copy of "Heavenly Cakes" from Amazon (I live in Hong Kong) and can't wait to start baking! I'm especially keen to try the chiffon cakes in layer pans since that's my favourite kind of cake. I have a question about the oil. I try and use organic products as much as possible. Here in Hong Kong I have a choice of organic canola, sunflower or safflower oils. All are cold pressed by an expeller. Which would be the best oil to use, and would the texture or rise be affected by the fact that these oils are unheated?

Thank you for writing such a lovely book.

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Thanks, Rose, for your help. I think I will do just that, or ask my friend if she is happy to go with the german chocolate cake, which is very good too! Thanks again.

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Hi,

I made the Devil's Food Cake from the new book and I am absolutely thrilled by the results. My friends REALLY liked it. One of them has specifically requested this cake for her daughter's birthday, for 40 people. Has anyone tried baking the Devil's Food cake as a 12 inch cake? Can I just double the recipe? (I noticed that the recipe for the german chocolate cake was doubled for the 12 inch layer chocolate passion wedding cake). Appreciate any help on this. I need to make the cake in a week's time! Thanks so much!

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Anna, The German Chocolate cake on page 137 is the same recipe but scaled for a 9 inch pan. If this is the size you are looking for and you want to use the ganache syrup, then do as Hector says and use 2/3 of the syrup recipe for the 6" + 9" cakes OR half of the 12" - they both come out about the same (page 414).

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I sure hope you have a 12-inch pan, this will make a stunning single layer cake!!!!!! I promise you will run out of cake, is rather light and also freezes well.

Just half the recipe for the 2 12-inch layer, then half one batch of syrup and ganache and lacquer glaze.

If you want a 9-inch, divide the 6 and 9-inch batter by 2/3 for 2 9-inch pans or 1/3 for 1 9-inch pan!

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Bill, I had the same reaction, watching the puddles of wc an butter turn into gold cream when adding the yolks, then more butter and vanilla seeds.... This makes the Golden Dream Wedding Cake.

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Please tell me how to make the Deep Chocolate Passion Cake in Rose's new book, Heavenly Cakes, in only a one layer size.

I just got her book and was so excited to make this cake until I saw that it is in the wedding cake four layer size. Way too big for my needs.

Please respond. I bought this book just for this recipe!

Thank you so much, Anna Marie

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Rose...I haven't. It just looked like so much work, and I liked the mousseline soooooo much that I never thought of trying it. I am also someone who really resists change...and I had something that I liked, that worked for me. Next time I make a layer cake, I will give it a try.

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Thanks, Matthew. Silly me for not reading to the very end. This recipe has to take the prize in the time-to-make stakes. One whole week to macerate the fruit.... Getting there though and I know it will be worth the wait.

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Oh Rose, Rose, Rose...you are a lady of many mysteries. It is soooo rich and delicious. Did you try to do it with milk chocolate or bittersweet and see what you get? I once had a request for a white chocolate frosting...this would have been perfect (without the lemon curd). I found the white chocolate mousseline more "vanilla - ish than white chocolate flavored - although delicious and I use it all the time. I also found the white chocolate/oil "buttercream" in the cake bible a little difficult to work with when it came to decorating...it kept firming up on me. Thanks again for your delicious recipe and your quick response (even if I do have to wait for the actual answer). Can't wait to taste this cake tomorrow. Heading out into the rain now. Have a nice afternoon!

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Hi Annie, it is in the instructions. You brush it on after the cake is baked.

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I'm preparing to make the Fruitcake Wreath from RHC. In the list of ingredients for the cake there is an optional 110g of dark rum. I can't find any instruction on when this should be added to the batter. Should I add it to the melted butter or fold in at the end?

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Dear Rose:
OK Lady...how did you ever come up with this miracle of buttercream?! Last night I made Woddy's Lemon Cake. I have never seen a recipe like this or tasted anything like it. So Soft, Luxurious, Rich...We won't be eating the cake till tomorrow, but I can tell it is going to be terrific. What ever possesed you to try mixing eggs white chocoate and butter to make a custard? It is a miracle that the butter cream made it onto the cake and not directly into my mouth.

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Oh my goodness, what a story. I'm afraid I would not have been quite so gracious as you were Fatima!

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Great story Fatima. Your nieces eating almost the whole cake is a huge compliment to you. You obviously did a great job :) Someone should have taken a picture of your reaction.

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That is hilarious! Everyone who came to the house came expecting a piece of cake. I told them first come first serve because the little ones did us in and we only have enough cake for about three people left. It was a hoot. I couldn't believe it when I took the lid of the cake only to see that small piece left. I am making my niece's birthday cake, I know what kind of cake to make her now.

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Fatima, what a great story, I laughed and laughed! Reminds me of Rose's story about the wedding cake she stored in an airport refrigerator while laid over, only to have the airline employees eat it.

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I forgot to add that I never got to add that lacquer glaze onto the cake either! Maybe next time.

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Rose,

This past weekend I started making your deep dark chocolate passion cake. My 7 year old and my 10 year old niece were there while I was making the cake and asking when I would be done. I kept telling them that this cake takes some time to make and that we would probably have it after dinner the next day. Well I finished day one of the cake and put it in the fridge to chill after coating it with the gananche. That was about 5 or 6 PM. Well the kids saw me put the cake away and kept saying how good the house smelled and how great the cake looked and could they please have some before then. I told them again, we could have the cake tomorrow after dinner. Well once we all settled for bed. I figured the cake was safe. Well I was wrong. I woke up the next morning and I had a 4x4 piece of cake left in the fridge! The ate almost the entire cake! They said the cake just looked and smelled so good that they couldn't wait anymore! Well I was a bit angry, because of how much cake they ate and they could have gotten sick, but this story is to tell you how much they loved that recipe and the rich chocolate taste of that cake! And from the small piece the rest of us got to share, it was amazing!

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I totally agree with Hector - this is the best chocolate cake! My new favorite, and I'm so glad I chose it for my sister's wedding cake this past weekend!

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Welcome to our blog! As a matter of fact, the egg whites are added to the mix without been beaten! The unbeaten egg whites gives this chiffon cake extra strenght. This recipe is written perfect and it is the best chocolate cake in the book -)

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Greetings from Sydney, Australia. I am working my way through the book with much success so far. However, I just made the deep chocolate passion wedding cake and got confused. Are the egg whites supposed to be beaten separately before being added?

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Hello Rose, For the tomato soup cake, do we use condensed or ready-to-eat strength? Also, I know the conversions for when using the convection setting, but which do you find optimal--regular of convection? Thanks, Schimttycat

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patrincia, i have the blue one from Lekue and it is excellent www.myyellowkitchen.com Equipment To Adore

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Rose - on page 469 you mention Lekue's mini cake pans. Amazon actually has two different Lekue pans called "mini cake pans", one red, one blue. The differ in size. Which is the one you prefer for financier molds?

Help - I just went to Amazon and found 2 different "mini cake pans" by Lekue. One is blue, the other a reddish color ($12.99 and 13.50 respectively). Which one should I order?

Blue Dimensions: 17 x 7 x 1.2 inches
http://www.amazon.com/exec/obidos/tg/detail/-/B000LHTNLE/ref=ord_cart_shr?_encoding=UTF8&m=AYBHI2AQPIRDU&v=glance

Red Dimensions:12.3 x 8 x 1.5 inches
http://www.amazon.com/exec/obidos/tg/detail/-/B0002KZQY8/ref=ord_cart_shr?_encoding=UTF8&m=A1JX9PR0ZCWB2X&v=glance

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Just wanted to share my version of Rose's Hungarian Jancsi Torta from Rose's Heavenly Cakes (the first official cake selection from Marie's blog devoted to the new book). The texture was light and airy, and the flavor divine.

http://butteryum.blogspot.com/2009/10/hungarian-jancsi-torta.html

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May I suggest a rectangular loaf pan, so it provides adequate side supports similar to the space betwen the center tube and the pan outer diameter of the bundt and the wreath pans.

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Dear Rose

Rose's Heavenly Cakes - Special Equipment for Marble Velvet Cake calls for a 10 cup metal fluted tube pan.

Fruit Cake Wreath calls for a 10 cup wreath mould. Bothe the pans are not available. Please suggest substitutes for both. It can be round or square pans. Thanks so much for your help.

Regards
Renee

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Dear Rose

Rose's Heavenly Cakes - Special Equipment for Marble Velvet Cake calls for a 10 cup metal fluted tube pan.

Fruit Cake Wreath calls for a 10 cup wreath mould. Bothe the pans are not available. Please suggest substitutes for both. It can be round or square pans. Thanks so much for your help.

Regards
Renee

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Rose - thanks so much for your feedback! I switched to Gold Medal Flour and the Plum Blueberry Upsidedown Torte came out perfect! I also made the lemon almond cake - also a huge hit with the family! Looking forward to more great baking now that it's October.
You also taught me a great deal about flour.
Thanks again!

Meryl

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just wanted to share, it is october, and we have lots to celebrate about, book has gone to second printing, and book fits inside a moon cake tote bag!

http://www.facebook.com/photo.php?pid=95988&l=c6abfa3386&id=100000084691742

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Just a quick tip for those who want to freeze large tiers - first freeze cake layers that are extremely well wrapped in food safe plastic, then vacuum pack them in Space Bags for long term freezer storage - they have really LARGE sizes that accommodate large tiers.

Happy Baking to all!

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I love a layer cake...so that's what I do! Enjoy! and Happy New Year ! (L-shana tovah) (spelling?).

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Thanks, Bill. I did order 2 7 inch pans so that I can make 2 layers if I want!

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Beth:
I use my 7" pans constantly, best purchase I ever made. one 7" pan holds approximately 1/2 the recipe for a 9" pan. (THe old geometry formulas... pi times the radius squared..etc..) the 7" pan isn't exactly 1/2 the 9" in volume but it is close enough. I've been doing it for years. If the recipe calls for 2 9" pans, I half the recipe and do it in 2 7" pans. For one 9" pan i do half the recipe in one 7" pan. If you don't have any cake strips (either Rose's or the regular ones) you can make a cake strip by folding up some paper towels, wetting them, and wrapping them in aluminum foil and then pinning that around the pan. works just fine...a little bit of work, but gets the job done. Good luck and keep baking!

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Bill, I bought a 7 inch pan on Amazon and it should arrive on the day I bake, so I'll be able to make half the recipe. Do you often do that? For some of the bigger cakes in the book, could one make a 1/3 recipe in the 7 inch? I haven't done the math, and I've never adjusted recipes before. It seems to me one could make the batter and just pour to the correct level in the pan. I also ordered Rose's strips but they won't arrive for a few weeks. I'll have to adjust for a 7 inch pan, I imagine.

Beth

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Thanks, Bill. I'm not sure what to do, as I know I have 8 inch pans, but the sides are not high enough. On the other hand, I do have a smaller spring form (much more than 2 inches high) that I bought to make cheesecake in a pressure cooker. Since it's for company I'd hate to ruin it if that's not a proper pan to use. In which case I'll just make the full recipe. I wonder if it would taste like a Dutch apple pancake to heat up the leftovers?

Since I'm in Kentucky I don't know that I could find the "odd" sizes very well. After my posting yesterday I was looking at the Mafter whisk, and may order one. Even though I don't bake cakes that often anymore (I used to make genoise several times a week just to get my technique down), it would be good to be more confident in the outcome. My genoise of the other day tasted great, but after rising very high, it sank in the pan, so that it was 2 inches on the edge , but much lower in the middle. So, I could never have sliced it into 2 layers.

I had 2 or 3 strikes against me: no cake strip, I found unmixed flour when pouring in the batter, and I mistakenly left the baking stone in the oven.

I must say it's a bit odd to return to cake baking after 2 years of bread making. It's so different. I often no longer use any recipe when making bread - a bit dangerous, but I manage to nearly always get a tasty hearth bread out of it. But with cake, there's no fooling around!

Beth

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I made the upside down cake..but used peaches (the variation is in the book). Loved it!. We were a small group...and I have 7" pans, so I made 1/2 the recipe in a 7" pan and it worked out fine. 7" pans are sometimes tricky to find..especially with 2" sides. I got them at the Broadway panhandler in NYC.

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Well, I hadn't made a cake in two years (it's time to entertain in the succah once again). (I'm a bread person now.) Last time I made a chocolate cake from the Cake Bible. I bought Rose's new book even though I don't make or eat cakes any more (generally). I warmed up on the yellow genoise, not for company, just to practice. Yeah, no rubber layer on the bottom; I had some problems folding - thought I was done, and then found some clumps of flour as I poured the batter. But it was fun - I really need to get one of those nifty whisks. Anyway, I plan to make the upside down apple cake next Monday. Looking forward to it, in fact. Just wondering if anyone has any comments, if they have made it already. More importantly, there will only be 4 guests at this dinner. Should I go ahead and make the whole thing (dangerous, as I just ate 2/3 of a genoise), or should I just go ahead and make the whole thing? I don't know how this type of cake stands up to being held over the next day or so. Also, I think I'll have to do some things ahead, such as prepare the apples, roast the walnuts. Is that OK?
I had already planned this dinner, and now it turns out there will be a shivah minyan right before, and my husband and guests will be there, maybe me too.I love Marie's blog - I go there frequently, and am especially glad she has posted her schedule for the next month. Beautiful book, Rose. I was thrilled to see Sticky Toffee Pudding in there. We've had great ones in England, and some mediocre ones. Can't wait to try your version and pretend we're hiking in England and enjoying a great dessert afterwards.
Beth

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Good morning Rose and members of the Blog. Well...my "other half" came home last night and presented me with a bag that clearly had a book in it. "What's this?"...I asked. "open it" was the response. It was a copy of Rose's Heavenly Cakes. "I've already got this" I said. "Open it" was the response. AUTOGRAHED!, to me! by you, Rose, my Rock Star of the cake universe. LOL Thanks so much (A friend of ours works in a book store where Rose was, and she asked for the autograph).

Made the Karmel cake, and decided to frost it with milk chocolate ganache. Figured it would taste like a chocolate caramel...and it did! The circumstances of the fabrication of said cake...not so good. Was expecting a dinner guest, who is moving shortly to Minniapolis. I worked 12 hours preparing this meal for Sunday evening. (I work Sundays, all day, so if I'm going to have dinner guests, it must be something that reheats well, and it must be completely finished before I go to bed on Saturday). I worked 12 hours on this meal. All friday night, and most of the day on Saturday. My guest cancelled at 1 PM on Sunday afternoon by leaving a voice mail...with a "B.S." excuse...and well, needless to say, I was furious. The meal was good, but even better was the delicious cake we had for dessert. My friend who didn't show doesn't know what she missed. Loved the cake. Thanks for another great recipe!

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Rose, I am enjoying the book tremendously!

I feel almost disloyal reporting typos- your work is so meticulous- but I think you're probably keeping track for future editions.

A small typo:
On p.269 (Tiramisu), there is an extra "t" in the heading, "HighTlights for Success".

Thanks again for such a treasure!

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So funny...I can imagine. I love the whipped cream cake, too, one of my favorite. Just had to add this extra note as just 5 minutes ago someone from the brunch who didn't have time to stay for cake so took a "to go" piece called just to tell me how much he loved the cake.

Zach

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Ceci from Colombia just made the White Gold Passion Genoise and in my opinion came out great, love the photo of the baked genoise. She posted on forums. She told me today her own birthday is tomorrow but she has no cake in her time line, so i suggested the Golden Lemon Almond Cake. It is the best.

My sister stopped by today with her youtube crew of 3 children and with a 12 hour notice. We whipped a double batch of Genoise Rose, fitted the 6 qt mixer just right. So now I have on Genoise Rose on my resume, and the second batter baked on my 8 cup silicone tortenboden pan for my version of the Red Berry Shortcake.

I am so impressed the accuracy of Rose's recipes on the Nordic Ware tube pans. The batters does fill the pans nicely, my Genoise Rose has all the imprints including the base leaves.

Rushing out to meet my realtor, she has some Moon Cake for me.

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I had a Sunday brunch group over this morning and decided to stray from chocolate for the day (I do that on occasion - a nice golden butter cake of some sort I always love). I chose to make the Golden Lemon Almond cake.I was initially going to go with the Whipped Cream Cake (which I already knew was very good) but saw I had lemons in the frig, so decided on the other. It came together very quickly. I didn't have turbinado on hand so instead used demerara, which worked just fine and maintained the crunch on top from the larger crystals left in the syrup as described in the recipe.

I used a dark metal fluted tub pan and followed the directions with the temperature adjustment and it worked great.

The cake was a huge hit, wonderfully moist and very flavorful with the perfect level of lemon for me. We had it with coffee. I made it one day ahead and as described, the syrup had distributed and settled into the cake, and it's still as moist as ever.

Zach

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lovely pictures from new book for the holidays: Thanksgiving, Valentines, and Christmas

http://www.ecookbooks.com/t-Roses-Heavenly-Cakes-Rose-Levy-Beranbaum.aspx

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Sometimes I decide which cake to bake next based on the ingredients that are in the apartment...I'm basically lazy, and perish the thought of walking ONE BLOCK to the supermarket LOL.

Opened the fridge...and there were these lovely peaches calling out to me...so...

Peach upside down cake. YUM! Loved it!
Thanks again Rose.

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HI Rose,

Thanks for the reply. The poppyseed cake is next on my list.

Carol

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The new book is phenomenal. I love the recipes (I have an extensive list of "to bake" cakes). Your techniques/ingredient/equipment lists are much appreciated. I love that you describe what med/high/low speed mixing is depending upon the mixer used -- there is no ambiguity. And the photos...they capture the essence of each cake so well. I did notice a typo (not sure if these will be changed in subsequent printings) -- on p.204 --1st image should be insert flower (not flour) nail? While I do agree with another post, that it's sometimes frustrating to not have the same available ingredients as those specified, it is also a relief to have the specifics regarding each ingredient so that it is possible to bake a cake and have it turn out exactly as written. Thank you for this masterpiece.

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Thanks so much for the response. Enjoy the rest of your sunday!

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Rose:
I have a question regarding ground nuts. I have a bag of "Almond flour" in my fridge...just powdered almonds. Can this be used where a recipe calls for grinding almonds in the food processor?...it is very very find and powdery and I was wondering if the texture of the cake would suffer.

I know life is crazy for you right now...so no rush on the response. I'm not planning anything soon that would require an answer right away.

Thanks

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LOVE the new book! I just took the Chocolate Velvet Fudge Cake out of the oven and it looks gorgeous and smells wonderful.

I do have one question..... there are several recipes with nuts in them, ground up as part of the dry ingredients. We have nut allergies in our family and I was wondering if it is possible to leave them out or substitute something else?

Thanks again for a truly wonderful book.

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I've quite a few baking books and from a few authors, more than one of their books. But with Rose's, it's so fascinating to compare the two cake books published 20 years apart. First and most obviously, how it looks - gorgeous and glossy. I adore the Cake Bible and have used it religiously but Heavenly Cakes looks so clean and modern and beautiful, especially with full colour photographs of almost all the cakes.

The photography and styling itself is also different, and it's easy to see how it's evolved with time. Fabulous close-ups give us a terrific idea of what crumb, texture, etc. to aim for, compare with simply looking at the entire outer cake, beautiful as it may be.

Also I note Rose now uses fruit butters easily bought rather than made, so I presume it's because so many more quality ingredients and products are available nowadays. The only gripe I have - and that's not Rose's fault - is it's not easy (if at all possible) for bakers from other parts of the world to get a number of these items unless we indulge in expensive shipping (which I have done quite a bit).

(I have more to say but gotta put the boys to bed right now).

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SO enjoying reading through the book and planning which cake to make first!!!! I couldn't put it down last night and way after the boys were asleep and my husband came to bed long after midnight I was poring over it and never realised the time! Thank your Rose for another wonderful book.

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I just got this month's mailing from The Gook Cook and congratulations, Rose, for having the Featured Selection. I've never made that many of your cakes from The Cake Bible (though every one I've tried has been a success and "my" cheesecake is legendary among friends and neighbors!), but I just love looking through that book at the gorgeous cakes and reading all your wonderful anecdotes and advice. I am looking forward to enjoying this book as well.

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Thank you, Rose, for getting back to me so quickly. You are right -- and I'm so embarrassed! I'm usually not such an airhead about reading directions carefully. I guess I'll have to re-fuel my brain cells on more of the scrumptious leftover caramel ganache that's sitting in my refrigerator.

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Woohoo - I just got my copy in the mail. Rose, how wonderfully surprised I was to see that you mentioned the blog/forum, and in particular our own Hector in the acknowledgments section of the book (page "x"). Well deserved I might add!!!! A HUGE Congratulations to Hector - my baking buddy!!!!

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Hi Rose,

I love your new book, and I want to thank you for taking the time to write it. It is a magnificent addition to my cookbook collection.

I went ahead and made the Chocolate Layer Cake with Caramel Ganache on p. 104. The cake part is superb (and I am thrilled that you have so many chocolate cake recipes in this new book -- I can't wait to try them all!) I had a bit of trouble making the caramel ganache because I couldn't determine from the instructions when I was supposed to add the heated heavy cream to the grated chocolate. I first added the caramel syrup to the chocolate, and then the heavy cream. I then strained the mixture to collect any bits of chocolate or caramel that didn't dissolve properly. Was this right? The ganache tastes wonderful, and the texture after I strained it was as smooth as satin. I expected it to have a consistency more like the Dark Ganache Filling and Frosting from "Cake Bible." But it turned out creamy and soft at room temperature, almost like a pudding. I'm not complaining -- I was just surprised.

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Anxiously awaiting ways I can help....

I'm also waiting my mother's first try at one of the front recipes for when our cousins come for a visit next weekend. She wants to try the poppyseed cake or the apple crumble.

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Anxiously waiting ways I can help....

I'm also waiting my mother's first try at one of the front recipes for when our cousins come for a visit next weekend. She wants to try the poppyseed cake or the apple crumble.

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Rose, what a glorious book!!! There are so many recipes, I was stunned when I looked at the table of contents. This will keep me busy (and delighted) for years.

Thank you so much for your wonderful work, it is a treasure.

A small typo:
On p.3, first footnote below the chart should read "...allow it to reach room temperature before BEATING to prevent curdling."

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Best wishes for a fun though no doubt exhausting time introducing your newest addition over these next few months.

I'd been meaning to write and tell you what vicarious pleasure I got when dropping by the Heavenly Cake Place the other day to see the gift of the scrapper blade you had sent, your kindness quite brought a tear to my eye. Of course her superb baking and blogging work is wonderful publicity for the book, nevertheless I thought it really was thoughtful of you.

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