Corrections: Rose's Heavenly Cakes
Oct 25, 2010 | From the kitchen of Rose
pages 46, 176, & 402 White Chocolate Buttercream: When making the custard base, instead of bringing the temperature to 140°F/60°C, it should be 160°/71°C (this prevents the enzyme in the egg yolks from thinning the mixture after it is completed).
p. 96 Chocolate Banana Stud Cake, ...set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.
p. 124 The Dreamy Creamy White Chocolate Frosting, powdered sugar variation: the powdered sugar should be 3 cups/12 ounces/345 grams.
p. 328 Baby Lemon Cheesecakes, ...set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.
Thanks to the Heavenly Bakers of the Heavenly Cake Bake Along, most of whom had trouble unmolding the caramel atop the Caramelized Pineapple Pudding Cakes, we have retested the recipe and have come up with some tweaks to make the unmolding much more reliable and effective. Changes are in bold.
Caramelized Pineapple Pudding Cakes
p. 342 Plan Ahead: The pudding cakes must be baked 6 up to 12 hours ahead
p. 344 Make the Caramel: ...allow it to boil undisturbed until it turns a deep amber...350°F/175°C.
p. 345 Bake the Brioche Pudding: Remove the puddings from the water bath. Let them cool on wire racks and refrigerate them for 6 up to 12 hours.
Unmold the Brioche Puddings: ...invert the puddings onto serving plates. Allow them to sit for 10 minutes before lifting off the molds.