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Mar 19, 2017 | From the kitchen of Rose

Please feel free to post comments here if you can't find another appropriate place. The other question entries became too long for some people's browsers to download.

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Comments

HI Sharon,
Cheesecakes are the easiest cakes to make a different sizes because they are not dependent on egg foam, egg meringue, yeast, or leavenings.
Since the cup capacity of an 8 x 3 inch pan is :7 cups and a 12 x 3 inch pan is :15.50 cups, you will just need to increase all of the ingredients by 55%.
We recommend making the batter twice for your two 12 inch cheesecakes for easier handling of the batter.
Rose & Woody

REPLY

I've always had great success with Rose's cheesecake using 8" springform pan. Now my dear friend has asked for a cheesecake for her rehearsal dinner that will serve 50. I'm thinking that two 12" cheesecakes might fit the bill but I can't figure out how to adjust the ingredient amounts of the wedding cake cheesecake recipe in her Cake Bible that serves 150. Can anyone help?

REPLY

Peter Nosko
Peter Nosko in reply to comment from woody
10/16/2017 01:20 PM

I just watched this video for the first time. I must be the luckiest person ever with this recipe. I've made it many dozens of time (the raspberry sauce-flavored is my favorite) and I've never had one break down irretrievable. However, I have never made a small batch as shown in the video. I usually make 3x the recipe and the meringue is near the top edge of a 5qt bowl. This may give me more room for error.

One thing about the original method that is misleading is “Lower speed to medium and continue beating up to 2 minutes or until cool.” It does then say “If not completely cool, continue beating on lowest speed.” But it takes much longer since I make multiple recipes at once.

I follow the recipe instructions exactly through making the meringue, having already creamed the room-temp butter in a separate bowl. I switch to using a flat beater in the meringue on slowest stir speed to cool. This has taken up to 30 mins for me (because of the full bowl). When I don't feel any heat on the bowl with my hands, it is ready. I start adding 1-2 tbs butter at a time, say every 15-20 secs. It gets thin and deflates to about 1/2 volume quickly. If you add too much butter, the slowest speed on my 5qt Kitchenaid will make it splash out of the bowl, so I am patient and add small pats at a time. At the first sign of curdling (which always happens), I stop adding butter and increase the speed to medium-high. The transformation from curdling to smooth takes a few mins, but switches in an instant and is so much fun to watch. At that point, the rest of the butter can be added in a few batches on slower speed. Then the flavoring can be added. I will stick with this older method since it has always worked for me. And I've never used high-fat butter, just unsalted land-o-lakes (long ago) or Costco brand butter.

REPLY

Hi Simone,
This recipe tortured me too when I first started making it and before I started working with Rose.
With testing for “Rose's Heavenly Cakes”, we revised “The Cake Bible’s” mousseline buttercream to minimize the chance of the buttercream curdling to the point of no return.
The new method is to make your Italian meringue in a stand mixer bowl and cool it to around 68 F. Have your softened butter within a degree or two of the cooled meringue.
Then beat your butter in another stand mixer bowl with the whisk beater until it is creamy and light in color. Confirm its temperature is within a degree of the meringue.
Add all of the Italian meringue to the creamy butter and scrape the sides of the bowl to release the butter from the sides of the bowl.
On medium speed beat the butter and meringue together to make your buttercream. It will likely go through a slightly curdled stage. If the buttercream does not want to smooth into a buttercream consistency, you can try increasing the mixer’s speed to medium-high or higher, OR remove a small batch to a small metal bowl and try either warming or cooling the curdled buttercream while beating it with a small whisk to turn it into a smooth buttercream, and then use warming or cooling for the larger amount.
Then add your flavorings.
Rose & Woody

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simone mccallum
simone mccallum
10/16/2017 01:16 AM

Hi:

I've had a couple of disasters with the mousseline buttercream recipe in the Cake Bible. Everything is fine until I'm about 1/2 way through adding the butter and then the mixture curdles irretrievably.

Looking at Rose's video on Youtube, it seems that she used a different technique from the Cake Bible's instructions to add the butter to the meringue one tbsp. at a time, beating on a medium speed. Has the recipe been updated? If so, what should I be doing? I'd really like to make it work. Thanks so much. Simone

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Craig
10/15/2017 04:51 PM

Craig, that's an interesting question. it could well be that the acidity of sour dough coupled with the whole grains would not result in a good texture. i do have some recipes on this site, such as the multi grain bread, which have optional sourdough starter added to it which gives a lovely flavor.

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I love sourdough bread, but I am also adjusting my diet to control my blood sugar. As part of this, I have been advised to minimize my consumption of breads, pizza crusts, etc. and that, when I do eat breads, I should be eating "whole grain breads" that are high in fiber. I have spent some time looking at recipes for sourdough bread online and in books, but so far I have not found any sourdough recipes that use flour that is minimally processed and/or high in fiber. Is there something about the nature of the sourdough process that prevents the use of such flours? Thank you for your time and advice!

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Hi Elisa,
We suggest:
1. Make sure you cover the cocoa mixture so that the water does not evaporate before you add it to the dry ingredients.
2. For Rose's Heavenly Cake, we revised the All-American Chocolate Cake recipe from The Cake Bible by replacing 15 top 20 of the softened butter with canola or safflower oil. Our taste testers preferred this change resulting in a moister and slightly softer in texture cake.
Rose & Woody

REPLY

I love your books. I have made the perfect all American chocolate butter cake and it came out dry. What could I have done wrong.

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Hi Chris,
We are not familiar with a DYI method for pasteurizing egg whites.
Rose & Woody

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Hi Rose and Woody,

Do you know of a method I can pasteurize egg whites (or whole eggs) at home?

The icing recipe I'm trying to make calls for pasteurized egg whites, icing sugar and butter only. There is no cooking of whites+sugar.

I appreciate the help, as buying pasteurized egg whites is not a possibility right now.

Chris

REPLY

You have at least two people eagerly awaiting this recipe!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Marion Ferguson
10/12/2017 04:37 PM

Marion, because we love apple cider donuts so much, but do not like making deep fried donuts due to their short shelf-life, we have been working on the ultimate baked apple cider donut. the good news it that it will be appearing in our upcoming book "rose's baking basics" next fall. i'm sorry to make you wait but it will be worth waiting for.

REPLY

Marion Ferguson
Marion Ferguson
10/12/2017 02:17 PM

I know Rose nor Woody have never, in my memory, posted about "Baked Donuts".
That said, please forgive my intrusion on a Blog that keeps it's nose to the grindstone.

I am a very curious individual and need stimulation of the soul and mind quite often.
I decided a couple weeks ago to pursue attempting to make a "BAKED MINI DONUT" that tasted like a fried donut. Don't remember how many recipes I have tried plus the several I have modified to no avail. Someone wrote, "If you want a donut that tastes like a deep fried Yeast Donut, don't waste your time with a baked donut".
I haven't baked a yeast donut as yet but that isn't what I am after. I simply want to bake a cake donut that tastes like a yeast donut instead of cardboard from the latest delivery from Amazon.
I have tried several flavorings for the donuts and several coatings including sugar frosted, my last one. They have all been so bad I don't even want to give them to someone, I just throw them in the trash. lol Our two Sheltie Dogs Love them.
Last recipe had the "cake" as I want it to be, after adding a teaspoon of Potato Flour
it still tastes lousy!

Anyone with ideas for me would slow my impulse to throw the electric Donut Baker I have in the trash also.

REPLY

SusieQue,
All of our pumpkin pie recipes involve cooking the filling to a certain degree and baking it in an unbaked pie shell. We also protect the exposed crust rim with a foil ring from the beginning of baking.
If the recipe you are using involves using a pre baked pie shell with an uncooked pumpkin filling, we recommend that you contact the author for her/his advise.
We will pre bake the pie shell for cooked fillings like blueberry, lemon, or glazed strawberry.
Rose & Woody

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Hi Cynthia,
We would suggest only 3 ounces per 2 cups.
However, our favorite white chocolate buttercream is in Rose's Heavenly Cakes and The Baking Bible that uses whole eggs that uses 5 ounces for 2 cups buttercream.
Rose & Woody

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Hi Sarah,
Our understanding is that it is, and you should go by the recipe.
You may need to adjust after seeing the results.
Rose & Woody

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Help! I bought Rose's fluted pie dish, expensive but beautiful. I made a pumpkin pie, par baking the bottom crust for 20 min before adding the uncooked filling. Despite leaving it in the oven for a very long time (the crust became over-baked) the filling never set.
There must be a way to make this work. What did I do wrong?
SusieQue

REPLY

Hi Rose and Woody,
I just wanted to know if it is alright to add 6 oz of melted whites chocolate to every 2 cups of golden neoclassic buttercream like your who’re chocolate miusseline. Will it affect the consistency of the buttercream? Do I have to make adjustments to the ingredients?
Thank you
Cynthia

REPLY

Hi Rose and Woody,

Hydrometers are apparently calibrated for specific temperatures. The candied orange peel recipe says to check the density while the syrup is warm/hot. Is your hydrometer calibrated for that high temperature? I'm wondering if I need to do any sort of correction or if I should just try for the numbers in the recipe.

Thanks,

Sarah

REPLY

Hi Jennifer,
Since you may not be able to purchase bleached cake flour, you may want to look at Rose’s posting--Kate of Kate's Flour. We are aware that United Kingdom flour manufacturers produce a “bleached all-purpose flour” by a heat-treating treatment. Kate Coldrick, who lives in England, developed a similar "bleached" all-purpose flour using her microwave. You can also get more details by looking at her linked blog, A Merrier World, under Sites I Like on the left sidebar of our blog. We recommend using this flour for any cake recipe with butter that has been softened but not melted and oil cakes. European recipes, such as Genoisé, can use unbleached flour.
When Rose visited Kate several years ago she was amazed at the difference in texture and height of the cakes that Kate is now able to make using her Kate’s flour.
We also have her technique for making her flour in “Rose’s Heavenly Cakes”.
We suggest that you look at our postings on The Power of Flour in which we tested cakes using bleached cake flour, bleached all purpose flour, and unbleached all purpose flour and adding cornstarch and potato starch.
Rose & Woody

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Hi Deborah,
Enjoy the adventure.
Rose & Woody

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Jennifer Schaefer
Jennifer Schaefer
10/ 4/2017 03:51 PM

Help I have moved to Sweden and the flours are a bit different. I have tried to compare an All Purpose flour by protein content and wheat type I am not not really finding anything that matches up. Can you tell me what type of flour I should be looking for in Sweden that will give me a light cake and not a loaf of bread.

Tack!

REPLY

Deborah Davis
Deborah Davis in reply to comment from woody
10/ 4/2017 01:13 PM

Thank you! I will go with the dark chocolate ganache, on pg. 269 of Th Cake Bible. (Both the cake and frosting will be firsts for me). -Deborah

REPLY

Hi Deborah,
We included this cake in Rose's Heavenly Cakes and frosted it with a chocolate ganache and then glazed the entire cake with a lacquer glaze. The chocolate ganache would is fine by itself.
Another recommended frosting would be the white chocolate buttercream in Rose's Heavenly Cakes and The Baking Bible.
Rose & Woody

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hi Sarah,
We have not used the hydrometer since Rose did the Passion for Chocolate book.
So we cannot answer your first question, but can say Yes to the second.
Rose & Woody

REPLY

Hi Bill,
We apologize for the error. Production errors are always the nemesis of the author and the reader. Rose has included this bread recipe in the Book Errata/CORRECTIONS.

One advantage you have with Rose's books is that this blog includes under the right side bar's CATEGORIES section, a Book Errata/CORRECTIONS link to all of Rose's corrections for her books. We always recommend to check Rose's correction section if you ever have a question on an ingredient's amount or instructions for a recipe.
You can also print off the listed corrections to have on hand for your book.
Rose & Woody

REPLY

Deborah Davis
Deborah Davis
10/ 3/2017 12:02 PM

Hello Rose and Woody,

"The Cake Bible" has been just that to me for many years. To celebrate my mother's birthday, she asked that I make a cake that I have not made before, the Chocolate Domingo Cake. However, she would like it frosted, despite your suggestion to serve with a dusting of powdered sugar only. Is there a frosting that would complement this cake - or should I just make a chocolate mousse on the side to placate her very chocolate tooth? Thank you!

Deborah

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I recently purchased "The Bread Bible" & am hoping to make "Levys" Real Jewish Rye Bread", for the first time !I'm new @ this.
On pg. 325, no problem making The Dough Starter (Sponge).On page326 however,step #2 says to mix the bread flour; rye flour; yeast; Caraway seeds, and salt, BUT, there's NO listing on that chart for the Rye flour.
What should I do ?
Hope to hear back from you...... Thank You.

REPLY

Hi Rose,

I would like to make the candied orange peel from A Passion for Chocolate, which requires a densimeter or hydrometer.

1) I'm hoping it will end up more saturated with sugar than the quicker recipes and thus less prone to being both too wet and drying out quickly if exposed to air. Is this a reasonable hope?

2) The recipe doesn't specify the units of the hydrometer. Available hydrometers use various units (specific gravity, Brix, Baume). My best guess is that the recipe refers to specific gravity in the form of grams per liter. Is this correct? I have ordered a hydrometer with Brix units from 35 to 70, which I hope will work for this.

Thanks!

Sarah

REPLY

woodywolston
woodywolston in reply to comment from Chris
09/27/2017 11:44 PM

Chris,
Great. you should post it on the Forums as well.
Rose & Woody

REPLY

Hi Woody,
I ended up testing using milk kefir instead of buttermilk and it works!
I baked two white velvet cakes, one with buttermilk and the other with milk kefir, didn't any vanilla to be able to perceive any subtle differences in flavour. While the milk kefir tastes more sour than buttermilk, if you drink it, both cakes ended tasting the same. Delicious.
It might not make a difference in North America where buttermilk is widely available, but my mom can't get it back home, so now she'll be able to use this substitution.
Just thought you might like to know.
Chris

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Don't I feel silly now! I realized after I saw that the recipe says to cover the top with plastic if you're freezing for more than an hour. It looks gorgeous - can't wait to cut it on Friday. Thanks and sorry for the bother 😃

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Hi Rose & Woody,

I have searched high and low for answers to this before bothering you but forgive me, I just cannot figure it out! I'm about to make the meringue topping for the Lemon Canadian Crown. My understanding is that you wrap the "foil band" around the side of the springform pan, right? How does that protect the meringue? Is it so that the meringue doesn't flow over? And do I freeze it without any covering on top of it? I couldn't find any pictures or notes about this online. Thanks so much in advance! And Happy New Year!

REPLY

Hi David,
We also suggest that you look at our Power of Flour postings in which we experimented with making a basic butter cakes with either whole eggs, egg whites, or yolks using bleached cake flour, bleached all-purpose flour, unbleached all-purpose flour, and additions with cornstarch and potato starch, and with different levels of baking powder.
Rose & Woody

REPLY

Hi Clarie,
As we noted in the Power of Flour posting, we were surprised that more leavening was needed when using whole eggs compared to just whites or just yolks. Our thinking is that the chemistry of the interaction of the yolk and whites with the leavening and other ingredients is why whole eggs require more. We do suggest to try making the cakes as we tested to see if you have comparable results.

Rose refers to “softness” as how the cake feels in the mouth. She refers to “tenderness” as how it holds together for slicing and chewing.
Rose & Woody

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Hi Rose/Woody,

I was given a bag of unbleached all-purpose flour (I have never used this type of flour before), and decided to make "White Velvet Butter Cupcakes". They turned out a bit chewy and dense. Was this caused by the unbleached flour?

David

REPLY

Hi Chris,
We have not worked with Kefir milk, and suggest that you present this topic on the Forums.
Besides the action of blending in a blender, the other action of a blender is to aerate the mixture. We have not seen favorable results with a blender for recipes that benefit from mixing in a stand mixer or with a hand mixer.
However, experimentation is always worth the time to discover what works best for you.
Rose & Woody

REPLY

Dam autocorrect, I meant milk kefir.

REPLY

Hi Rose and Woody,
Just wondering about you opinion on using more ok kefir in recipes calling for buttermilk. Some people are saying online the substitution is spot on, but I'd like your take on it. I bake almost exclusively TCB and RHC recipes.
Also, do you have anything you could share in cakes made in blenders? It's a common method of mixing cake batters containing oil back home and I'm curious on the most technical reasons it works. Would it be similar to the muffin method just done in a blender?
Thanks,
Chris

REPLY

Hi Donna,
The salted butter should not have been the problem. It could be that your yolk and syrup mixture was not completely cooled to room temperature before adding the butter. We check to be sure the bowl is not warm to the touch. We know this can take a long time, up to an hour for the bowl and mixture to cool. We frequently will apply refrigerated moist towels around the bowl to cool it down to save time.
Rose & Woody

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Peter,
We have had good luck with vacuum sealing and freezing for several years, as well as keeping several in our vanilla extract bottle for years. We suggest that you check with the Vanilla Queen on her website.
Rose & Woody

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Peter Nosko
Peter Nosko
09/20/2017 10:49 PM

Hi Rose/Woody. Googling "vanilla bean shelf life" gets lots of conflicting opinions. I have some in vacuum-sealed bags that I bought in mid-2010, stored at room temperature in a drawer (occasional light when opened). Should I use them or toss them? I want to make my own vanilla with vodka. I made 5 750ml bottles back then and they're still sitting on the shelf in a paper bag. They are still pale, not dark like I expected. I used 8 beans per bottle (Martha Stewart recipe). I thought I could just add more beans to them at this point, but am unsure.

WWRD (What Would Rose Do)? Start over with fresh beans, start over with these beans or open the bottles after 7 years and add more of these beans?

P.S. Yeah, I procrastinate. I meant to ask you this last year!

REPLY

Donna Clark
Donna Clark
09/19/2017 12:06 AM

Hi Rose,
I made the Neoclassic Buttercream frosting for the first time and it came out perfect. I attempted to make it the next day and three batches latter it came out runny. The third try I used my thermometer and it still come out runny so I added almost 1.5 cups of chilled butter and it finally came together. The only thing I can think of that I did differently from the first batch is that I used salted butter. Would the salted butter cause it to come out runny?

REPLY

Hi Rose,
it's so interesting that I found the post "The power of flour", which provides a lot of helpful information. But there are some points that I don't really understand.
a. I know that egg whites build the structure of the cake and egg yolks make the cake more tender in compare to egg whites. Why do we need more baking powder when we using whole egg than using just egg whites?
b. Are "Softness" and "Tenderness" 2 different qualities?
Thank you for answering these questions.

REPLY

Hi Chris,
You can incorporate nuts, if they are ground fine. Otherwise the nuts will settle to the bottom of the pan. We suggest that you try adapting the Golden Almond Cake on page 37, by subbing in 3 egg whites for the 2 whole eggs. You may have to make some adjustments after the first try. We also recommend making the Golden Almond Cake with whole eggs first as a control for comparing results.
Rose & Woody

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Hi Chris,
Thank you for enjoying many baking explorations with Rose's books.
1- The food processor's blades are necessary to chop the chocolate into no larger than 1/4 inch size chips. You could use a heavy duty blender, if you first chop the chocolate by hand to the small chips. But for the time spent chopping, you might as well do the traditional method. Also, blenders are designed to aerate, and you will incorporate more air giving the ganache an airy, non smooth texture.

2- We have seen that most can, but as you know, the 2-stage method was designed by Rose for butter cakes to produce a more tender cake as well as a more uniform incorporation of the dry ingredients without having to sift and whisk with the creaming method. You may have to make some ingredient adjustments when interchanging methods, such as bleached cake flour for bleached all-purpose flour.

Yes. on the two cakes, but the cakes may come out less tender.
Rose & Woody

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One more questions (sorry), can I add nuts to the white velvet cake? If so up to how much, do I make any flour substitutions, and at what stage of the recipe?

If not, could you suggest a white cake and nuts recipe?

Thanks again!

REPLY

Hi Rose and Woody,

I've been a long time fan, owning several of Rose's books and having enjoyed all the scientific explanations along the great recipes. I have a couple of questions:

1 - I use Rose's method of making ganache in the food processor, however during a visit back home I'll need to do without the food processor. I know I could make it in the tradicional way, but the results are not quite the same. I'm curious if I'd be able to make ganache using a blender (the regular kind, not the immersion one), since it has blades?

2 - Can the two-stage method and the creaming method be used interchangeably on butter cake recipes?

I prefer using the two-stage method (and use all Rose's recipes), but a good friend is set on using the creaming method and her own recipes. I'm tried explaining to her the differences in the end product(all learnt from TCB) but I'd love to be able to use her own recipes and show her the actual differences baking two cakes, each using one of the mixing methods.

I imagine it could be hard to answer without knowing the specifics of the recipe, so could the white velvet or chocolate layer cake from TCB be mixed using the reaming method?

Thank you!

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Yes Woody, would do as advised. Many thanks for the prompt answers , gives us so much more control when we bake.

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Hi Sharon,
We will suggest making the cupcakes on Thursday and then refrigerating with wrapping each cupcake and then placed in airtight containers with no frosting. Frost the morning of the event.
Rose & Woody

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Hi Texas Mike,
We suggest that you look specifically at our posting: Pellets Be Gone! It shows our new method for combining the flour and chocolate before adding them to the mixture, which is also in "The Baking Bible" for the ChocolaTEa cake.

1) We use 60 to 64% bittersweet chocolate. Heating too much could be breaking your 70%. We suggest as we do for all authored recipes to use the chocolate that the author states or references.
2) We generally do not use insulating strips for genoise cakes as it can impede the cake from rising up the sides.
3) Is answered in the following.

We give tips for successful génoise and sponge cake recipes in The Cake Bible, page 119 and Rose’s Heavenly Cakes, page 153. Rose also has these blog postings: Fear of Génoise -- an Important Lesson with more recommendations in the article and comments. "Nouvelle Génoise (Repair)". We found a major difference in results when using an organic cornstarch versus a name brand GMO cornstarch.

Here are some points for successful génoise:
1. Weigh your ingredients for accuracy. This is especially important with eggs, which can vary as much as 25% in weight within a carton of eggs. We separate the yolks and whites to make sure the yolks weigh 150 grams and the whites 250. Usually we need to use up to 11 eggs to reach the needed weight for the yolks, and reserve the extra whites for a future recipe. (Or you can add an additional egg yolk to the 8 whole eggs, but this is not as precise.)
2. Heat the egg and sugar mixture to warm to the touch.
3. The egg mixture needs to be beaten for at least 5 minutes when using a stand mixer and 10 minutes over hot water when using a handheld mixer to produce a almost to soft peak egg foam that is triple to quadruple in volume. The volume can look correct in a shorter time span, but it will not hold its structure during baking.
FOR MANY BAKERS, not beating the mixture long enough is the main reason for dense and deflated cakes.
4. Gently but thoroughly fold in the flour using a large balloon whisk or slotted skimmer and finish folding by reaching to the bottom of the bowl with a silicone spatula.
5. Gently fold in the butter and foam mixture just until it is incorporated.
6. Avoid opening the oven door until the minimum baking time to prevent the génoise from falling.
Rose & Woody

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Hi Woody, I was the one who asked you the doubt abt the Chocolate butter cupcakes, and subbing it with a lil oil...forgot to mention my name, hence the post was anonymous,lol!
The function is on the 16th, Saturday ( I mentioned 6th by mistake,)
I am planning on baking the Chocolate Butter cupcakes from the RHC, pg # 296.
Will not do an experiment subbing with the oil now, as there is no time.
Kindly tell me if I need to freeze it or cover it with plastic wrap n keep in refrigerator, so it will stay moist till Saturday. Which of the either would be a better option?

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Marion Ferguson
09/12/2017 01:34 PM

hi Marion! i keep forgetting to make this bread bc Woody has never had it! thanks for reminding me.

yes--every oven is different so adjust according to your taste. glad you are having such success with the recipes!

no, photos aren't allowed on the blog.

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Hi Anonymous,
1) you should not need to freeze them, especially if you add the oil. We recommend keeping them in some type of air tight container in the refrigerator and letting them come to room temperature a few hours before serving. Also frosting the tops will help to keep them moister. (Laboriously, you could wrap each unfrosted cupcake in plastic wrap and then place them in airtight containers.)

2) the oil was added to the Chocolate Layer Cake on page 104 to make it moister.

Since your event is over 3 weeks away, we suggest that you make a couple of 8 cupcake batches. Some with just butter, maybe subbing in 8 grams oil, and some with
16 grams oil. Maybe leave a couple of each in airtight containers at room temperature, or frosted as well if you are using ganache, and the rest refrigerated. Then you can evaluate and decide which is your choice for the event, as we do when we are testing and deciding on storage times.
Rose & Woody

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Dear Rose n Woody

Am baking the Chocolate butter cupcakes in the RHC,for a large order I have on the 6th. I plan to bake them on the 4th n 5th,to be delivered on the 6th.

1) Do I need to freeze them,( as the fridge dries them out) so that they stay ultra moist n fresh to be consumed on the 6th? We live in a very humid climate n tne weather is quite sultry now.

I did consider subbing 34 gms of butter for 34 gms of oil in the recipe as Woody suggested,but someone pointed out that considering the recipe has very little water content,it may make the cupcake drier 'coz of the loss of water present in the butter.

Kindly mention your thoughts,'coz I love the idea of keeping it more moist with the addition of a lil oil,(and having a fuller flavour and mouth feel of butter) esp when I do larger orders n will be baking in batches.

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Marion Ferguson
Marion Ferguson
09/11/2017 10:42 PM

Rose,
I baked your Pain de Mie bread this evening. Followed your directions and recipe to a "T" including weighing in grams.
/Users/marionferguson/Desktop/Pan de Mie1.jpg/Users/marionferguson/Desktop/Pan de Mie2.jpg

My pan is a 13 x 4 1/2 x 4 1/2. I calculated that the recipe should be made 20% less.
Size was perfect. The oven temp of 425 degrees bothers me a bit but I did not change it from your recipe. Crust is a little darker than I care for. When toasting that crust "burns" darker really easy. Next time I will try a little experimenting.
Top only caved about 1/4". I applied melted butter to the outside with exception of bottom. Sides are straight with no slump. Crumb is excellent throughout. Will try grilled cheese sandwiches tomorrow.

Bread is super delicious, even better than your white sandwich bread, I could overdose on this bread. lol

Thank you for your patience with my "rattling".

Marion
Don't know if the photos will work in this format, hope they do.

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Hi Woody,
I did watch the video. I did not know what went wrong. Would that be the egg whites which is not as good?

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Hi davina,
We suggest looking at the video by Vietnamese baking blogger Linh Trang making the cake and explaining how she created this cake to prevent dipping and her technique.
In the second paragraph, we also have a link to her making this cake, by clicking on “video”.
Rose & Woody

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Hi Tom,
We do not work with cakes that use Jell-o or pudding as an ingredient.
We suggest that you post this on the Forums section, which will give your request more visibility for our international baking community to give suggestions to this subject.

Rose & Woody

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Tom Anderson
Tom Anderson
09/11/2017 03:02 PM

I have a strawberry sheet cake that ALWAYS shrinks a good bit from the sides of the pan, often curving toward the center. I have worked on this recipe for years, and it's the only cake that gives me this problem. I have increased and decreased liquid, decreased baking powder, changed from cake flour to White Lily, which is a little stronger.I use the reverse-creaming method to mix the cake. I give up!! Here are the ingredients:

2 3/4 g. White Lily AP (331 g.)
1 1/3 cups + 1 T + 1 tsp. sugar (281 g.)
1/2 box of strawberry Jell-O (43 g.)
2 1/2 tsp. Calumet baking powder
>1 1/2 tsp. granular lecithin
>1/2 tsp. salt
1 3/4 sticks unsalted butter
3 eggs
1/2 cup pureed strawberries
1 cup whole milk
3 T. vegetable oil
1 tsp. vanilla
1 1/2 tsp. pure strawberry extract

Baked at a true 350 F for 32 minutes in a 13 x 9 aluminum Magic Line sheet pan.

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Hi Rose,
I have tried to bake the Hong Kong Sponge cake by Linh Trang. It never rose. I should say it rose about 1/4 of an inch. What do you think i have done wrong? However, I never have any success in baking cake.

By the way, most of my bread can rise quite well. Thanks for your advice.

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The Cake Bible is "the best" in my opinion. Have used it for years, and it has changed my baking entirely. Recently studied the recipe for the Swiss Black Forest Cake, and it reminded me that this was the BF Cake I had been searching for, for many years. After making it a couple of times -- good, but not perfect -- it seems to me that the cake layers, after syrup applied, are much too thin, though at the outset they are the depth indicated in the recipe. I have a couple of questions:
(1) I am using Scharffen Berger 70% Cacao Bittersweet Chocolate. Does its higher % of Cacao have an adverse effect on the cake? I notice that in mixing the chocolate with the water that it looks somewhat broken -- does that mean I am heating it too much.
(2) My oven temp has been checked; I use a Wilton 9" pan and Rose's Magic Cake Strip, but the sides of the cake definitely pull away from the pan a noticeable amount after 30 minutes. No need to run a knife around the layers to remove them. That results in their being a noticeable gap between the sides of the cake and the sides of the 9" springform pan used in assembling it.
(3) 4 Large eggs, by volume, is almost a full cup, rather than the 3/4 cup that is required, but 3 are not enough. Will using 4 eggs have an adverse effect?
Thank you very much. My first taste of a cake like this was in San Francisco in 1966, and I have tried many since then, but they never measured up.

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Ah, I see. I also had good luck with your macerated apple pie filling! Thanks!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Marion Ferguson
09/ 8/2017 05:34 PM

Marion i think hearth bread might be the best bread in which to incorporate nuts.

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Marion Ferguson
Marion Ferguson
09/ 8/2017 05:15 PM

Hi Rose,
My wife likes bread with nuts incorporated. She isn't fond of Whole Wheat or Rye although I think perhaps she would like White Whole Wheat flour.

I am trying to decide if I just want to experiment using your White Sandwich recipe or should I try another type of bread altogether?

Marion

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Will F.
09/ 8/2017 04:19 PM

thank you for writing Will. in the near future, we will be closing the forums and all communication will be on the blog itself.

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Hello, Rose, I am trying to register for the forum. I have some photos of my/your real Jewish rye. I would love for you to see them. Alas, I was able to sign up for your news letter, however, I am told I look like spam, when signing up for the forum. The Email above, was confirmed during newsletter sign up. Thanks for any help.

Best regards,

Will F.

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Thank You Woody, yes, was referring to the Chocolate Layer Cake.

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Hi Sharon,
Yes. The "Designer Chocolate Baby Grands" cupcakes on page 303 are the cupcake version of the "German Chocolate" cake.
Do you mean the "Chocolate Layer Cake" for the "Green and Black Butter n Oil Cake" that is on page 104?
If so, yes you can adapt it for cupcakes by using the "Chocolate Butter Cupcakes" on page 296. You can decrease the butter by 34 grams and add 34 grams of canola oil.
Rose & Woody

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Dear Rose and Woody
I have baked the German Chocolate cake and the Green and Black Butter n oil cake in the RHC, with great success each time. Kindly revert if I may bake them as cupcakes and get similar super results? Thank-You.

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Thank you so much for your reply , I send a request to answer my questions on marthastewart.com hopefully i will get the answers .

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Hi A.R.,
We always recommend that you should make the recipe with exactly the same ingredients and following the instructions as stated in the author's recipe to establish your control and to experience what the author's thoughts were for composing the recipe. We suggest that you contact the Martha Stewart kitchens for advise and/or check her website to see if there are any errata/corrections to the recipe.
Answering 1 & 2: Yes, the baking soda should activate when mixed with the sour cream. This could be for the leavening to produce the texture and doming that Martha intended.
Rose & Woody

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Hi Woody Hi Rose ,
First of all thank you for all the great/real effort you do helping people .
such a great informative professional answers and for free . wow
i saw this recipe for martha stewart's southern-caramel-cake-caramel-whipped-cream
in which it mixes sourcream with baking soda first before adding it to the other ingredients
1- Why we mix baking soda with sour cream and not with the dry ingredients as usual ?
2- Does mixing baking soda with sour cream cause premature activation ?

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Hi Rose,
I just made the Lemon Icebox Cake from the Baking Bible. At first I thought it was beyond my skill level, but I gave it a try. It was unbelievably light, airy and delicious. I am just beside myself with your excellent books. I tell my friends if you follow Rose's recipes exactly, you will always have an excellent cake. I want to tell you that I appreciate how you specify the number of grams you should have when dividing the batter in half, thirds, etc. I have trouble estimating what a half or third looks like and I measure the batter as I pour it into the cake pans. I really helps me ensure that the cake layers will be even and result in even cooking.

Libby

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Hi Nina,
On page 505, Rose recommends 3 cups of syrup for a 6, 9, 12 inch with 2 layers of each. The cup capacity of the pans is around 56 cups, where the cup capacity for your 8,12,and 16 tiers is around 80 cups. We would suggest making around 4 cups of syrup, after you try syrupping one 12 inch layer test cake.
Rose & Woody

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Hello Rose!
Thanks for writing such great books. It's such a relief to find recipes that work at altitude!!
I am making a wedding cake using your white butter cake. Tiers are 8", 12" and 16", 2 layers each. I need to bake 3 days in advance and was going to baste them with sugar syrup on day 1, cover with fondant on day 2, and eat on day 3. There is a recipe for sugar syrup in the Cake Bible for genoise. So a few questions:
1) Should I assume the ratio for syrup usage is the same for the white butter cake in ounces per square inch?
2) Sounds like I will need about 2 quarts of sugar syrup for my cake. This sounds like a lot. Am I over estimation the useage level?
Thank you for your help and guidance!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Marion
09/ 2/2017 12:51 PM

no need to leave the dry milk in the recipe

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Rose,
Should i leave the dry milk in the recipe?

Marion

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Marion Ferguson
09/ 2/2017 09:42 AM

Marion--you're right--experimenting is so fun. yes--if using all milk just use the amount called for in the recipe. i've often made just 1 loaf and it works just fine to divided it in half for the entire list. and i entirely agree with you that the extra risings give superior taste. you can always do an overnight rise in the fridge as is indicated in the book. 30 loaves!--i don't think i've made many more than that of that bread. the cinnamon raisin is awesome but if you have an earlier printing, don't add the raisins with the cinnamon, add it to the dough to prevent separation.

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Marion Ferguson
Marion Ferguson
09/ 1/2017 11:15 AM

Hi Rose,
I want to try substituting either all or partial, milk for water in the White Sandwich Bread recipe.
Recipe has 40 grams dry milk. That would be equivalent to one cup of liquid milk. So, I am thinking just use the amount of liquid called for in the recipe and ignore the dry milk equivalent.
Also thinking of using the Baker's Percentage to reduce the recipe to one loaf. Does that work for the entire ingredient list?
Have tried a couple recipes that do not require a sponge or three risings. I believe I can notice considerable difference in the taste. Yours takes longer but sure seems the extra time is worth it.

Have made probably 30 loaves of your Sandwich bread. I love to experiment. Only problem, I keep having more bread than my wife and I can eat. lol Lucky friends and family!!!!

Marion

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Anthony Stella
Anthony Stella
09/ 1/2017 10:42 AM

Hi Rose - I tried the cake strips and they are a pain.
Can't I just use a water bath instead?
I'm trying it this morning with a pound cake
Thank you
Chef Anthony

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TGL, the answer is that you should either trust my results or do what i did and try it yourself. then you will see the difference first hand!

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Thượng Giang Lưu
Thượng Giang Lưu in reply to comment from Rose Levy Beranbaum
08/29/2017 06:15 PM

Dear Rose,
Thanks for the interesting answer.
Sometimes I do still confuse about the science behind cake baking, especially the function of egg white and egg yolk, and also the amount of water in the batter.
1. Your German Chocolate Cake introduces a new technique: adding unbeaten egg whites into the batter to give the cake more structure. I don't understand, why we should separate the whites and the yolks, beat the yolk with the oil first and then add the whites at the very end. What will happen if we dump all the yolks and the whites at the beginning (when we beat the egg with oil)? Is there any difference between these 2 methods?

2. I asked you once about the variations of Genoise: (1) the whites are beaten first, and then beat the yolks into the whites/ (2)the Genoise method (beating whole egg, in this case NO BUTTER)/ (3) Biscuit (the yolks and the whites are beaten separately, then we fold the whites into the yolks).
Some people said:
* The structure of (3) is the strongest, and (1) have more structure than (2) (because in (1) the egg yolks are incorporated after the whites were beaten while in (2) the whites are mixed with the yolks at the early stage, which results in less air being trapped, just like when we make Meringue and we drop fat into the whites).
* The (3) is the moistest cake because the yolks coat the whites, so less water evaporates during baking.
??Are these statements correct??

3. The old-fashioned chocolate cake, namely Devil food cake contains quite a lot of water, which makes the batter runny, the cake also comes out quite short but really moist and very soft. Is there a way to make the cake higher without changing the amount of water?

It's very kind of you if you could spend your time on answering questions. For me, this is such an enlightenment.

Thank you.

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I lived in San Francisco and came from Hong Kong. Some years ago in SF, there was a shop selling crepes. The crepes they were making were crunchy and crispy. And also the HK egg waffles using similar ingredients as the crepe have a crispy outer shell and soft inside. Of course, the crispy shell lasts only a few minutes. They then become soft. I am still in search for that magic crispy and crunchy shell.
Thank you for having replied me.

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Hi Peter,
We suggest that you look at our posting "Nouvelle Génoise (Repair)". We found a major difference in results when using an organic cornstarch versus a name brand GMO cornstarch. Also, egg yolks are in many cases smaller than when "The Cake Bible" was written, which is also addressed in the posting.
Rose & Woody

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Rose, that was a great reply. I'd love to hear more about issues you've discovered with GMO ingredients. I'm not opposed to GMO (although I'm a strong supporter of labeling). But it never would have occurred to me that a GMO version of a raw ingredient would behave differently in baking. That sure supports the case for proper labeling.

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TGL, there is a saying "nothing is new under the sun." i take that to mean everything has existed in some form or other and one builds on one's own work and the work of others. my ideas come from my understanding of the composition of ingredients and how they interact. one of my most original recipes is chocolate rolled fondant. prior to that there was something called chocolate plastique which was pretty but didn't taste good. so i had the idea to turn white fondant into chocolate fondant which was tricky because cocoa had a very drying and brittle effect. this is just to give you an idea how things evolve. then there was the deep chocolate passion--i wanted to create a chiffon cake that did not require a center tube. thinking about how egg white, when beaten into a stiff meringue. becomes more fragile, it suddenly occurred to me that maybe beating the egg white into the batter might give it more structure (instead of beating it first into a meringue) and eureka--it worked! it's an ever evolving process. ingredients sometimes change and one has to revisit the recipes such as génoise which suddenly lost its fine texture and it turned out it was due to the shrinking size of egg yolks in proportion to egg white in a 'large' egg and the misbehavior of GMO cornstarch!

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Thượng Giang Lưu
Thượng Giang Lưu
08/29/2017 07:54 AM

Dear Rose&Woody,
How do you develop a new recipe? Must you base on the pre-existing recipes then change and adapt them, or can you simply think about a crazy idea and test it many times until you reach your goal?
Many thanks.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from denise
08/26/2017 11:16 PM

denise, i think of russian bread as "black bread"--typically a very dark pumpernickel. and when i think of jewish bread i think of challah and jewish rye.

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Hi what is the difference between russian and jewish bread? thanks you for your time

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Hi davina,
We are unaware of any ingredient to make them more crispy, other than thinning the batter, spreading it thinner, and/or cooking them slightly longer.
Rose's crepes recipe in "The Cake Bible" includes cornstarch, but it is added to make the crepes more tender.
Rose & Woody

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Hi Rose,
Do you know what kind of ingredient I should put in to a crepe pancake to make it crispy besides egg, flour, milk/water?

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Thanks, Rose! I plan to make the cherry filling, but noticed the blackberry filling differed in that respect.

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I wondered about the cookie sheet. Do you recommend we use a "stone"?

Until this last time I have followed your recipe to a "T". I weigh everything on a digital scale. The pans are OXO in a golden brown finish. They are heavy.
I use King Arthur All Purpose Flour. I did not notice the edges being "soggy" looking before when I was baking with heat on in our home. Humidity is high along with the temperatures this week and last. I am a perfectionist, much to my wife's dismay. If something/anything I do doesn't come across as near perfect as possible, I do not accept it.
I have no idea how many pounds of dipped chocolates I threw out. lol

Thank you for your response Rose,

Marion

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Marion Ferguson
08/21/2017 09:21 AM

Marion, this has never happened to me and it's really hard to understand what is happening. what kind of pan are you using? what kind of flour? are you sure this didn't happen before. are you weighing all the ingredients?

a cookie sheet with airspace is not a good idea because you want intense heat at the beginning of baking to have good oven spring. i only use it for bread like brioche toward the later part of baking to prevent the bottom from over-browning because of the high amount of sugar and butter in the dough.

if you follow the recipe exactly as it is written and weigh the ingredients there is no reason why the bread should not come out perfectly. once you do it that way you can then start to try different variations and additions.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Libby
08/21/2017 09:15 AM

sure Libby--torch is fine.but be carefully as it can go very quckly from brown to black. and congratulations on the lady fingers!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Laura
08/21/2017 09:14 AM

Laura, you are absolutely correct! i'l have to add it to the corrections page. thanks.

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Hi Rose,
I am making the Canadian Lemon Crown (Heavenly Cakes). I was wondering if I could use a kitchen torch to brown the meringue instead of putting it under the broiler.

Thanks! (First time making lady fingers and for a novice, they look pretty good!)

Libby

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Marion Ferguson
Marion Ferguson
08/20/2017 02:42 PM

I am having an issue with the edges of my white sandwich bread that are inside the pan. The edges are "soggy" looking and have a very tight crumb. Doesn't taste as good to me as before. When you toast the bread that edge is definitely firm. Didn't notice this when the weather was cool and low humidity. Suspect that may be part of it. I baked two loaves couple days ago, withheld 1 1/2 oz. of the water and followed a suggestion by another baker, melting the butter and adding it 3 or 4 minutes into the kneading with a Kitchen Aid mixer. I added 1 1/2 tsp. of salt and dribbled the melted butter into the mix. Looked as though it was going to be a real mess but came together at seven minutes. Didn't get a nice sheen to the dough and it seemed to be heavy. I weighed it to find it to be barely above the 44.25 oz.
Had very few large bubbles in the dough at any time, I raise three times. Left half the dough rest while I shaped the other half for the pan. Felt dense. Put into oven when one inch above edge of pan, 350 degrees, no additional moisture in oven. Loaves did not rise more than another inch while in the oven.
I place my pans on a cookie sheet that has air space inside. Loaves checked 207 degrees internal at 35 minutes. Almost always finish them at 45 to 50 minutes, same temperature. Dough was completely baked except for maybe those edges. They were about 1/8"wide, previous baking they were at least 1/4".

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Is the amount of cornstarch called for in the instructions below correct or should it be reversed?

The Pie and Pastry Bible, page 136 (Cherry and Berry Turnovers) Blackberries 14 ounces (3 1/2 cups/400 grams) of fruit, 1/4 cup plus 3 tablespoons (3 ounces/88 grams) of sugar, 2 tablespoons plus 1/2 teaspoon (20.5 grams) of cornstarch if reducing the liquid, 1 tablespoon plus 2 teaspoons (16 grams) if not

(My understanding is that the cornstarch should be the lesser amount if the liquid from the berries has been reduced, which is the case for the Cherries and Currants fillings.)

Thanks,
Laura

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from dean wisser
08/18/2017 04:15 PM

Dean, please always read through the entire recipe. on page 248 i explain about the necessity for scalding the milk if you are using liquid milk and how if you don't your dough will be sticky.

the dry milk, if using, is added exactly as specified instep 2 of the recipe.

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dean wisser
dean wisser
08/18/2017 01:25 PM

new to baking, just bought your book, the bread bible. Please clear up a little confusion. In your basic white soft sandwich loaf recipe it calls for dry milk. Do i add water to the dry milk? If so, when? During the mixing of the sponge and the flour mixture?
If i am not using that, do i use 1 cup of milk when i am using the dough hook?
I did that and ran my kitchen aid on #4 for 10 minutes and the dough is very sticky. Usually when I make sandwich bread it pulls from the sides and is more solid.
Thank you very much,

Dean

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Libby
08/17/2017 05:11 PM

Libby, i am sending you a huge smile! passion curd ice cream has long been my #1 favorite, though now i have the most amazing pomegranate ice cream, and cheesecake ice cream, and lemon ginger.....i can't wait to share this with you. thank you so much for the full report of the strawberry cake!

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HI Rose,
I made the chocolate covered strawberry cake and it was awesome! I am glad that you told me about the strawberry butter. I strained strawberry preserves and it turned out great.

Also, I wanted to let you know that I made passion fruit curd ice cream using the same method for your lemon curd ice cream. It was a huge hit. I had made the passion fruit curd for the white gold passion genoise which also was a huge hit. I had made a lot of passion fruit curd and so I used the extra for ice cream. I can't wait for your ice cream cookbook!

Thank you for all your wonderful recipes.

Libby

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Paul
08/17/2017 11:22 AM

Paul, I felt the same way about giving advice from Julia given that this week would have been her 105th birthday!

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Thank you Rose, that's good advice. I'm intrigued by this topic, and given the fact that higher fat butter is superior for the baked goods I want to make in Louisa Weiss's new book Classic German Baking, and it's not sold locally in Alaska where I live, I'll have to improvise to achieve the desired results. Somehow I'm pleased that you cite Julia Child too!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Paul
08/17/2017 10:03 AM

Paul, butter denatures and loses its structure when heated so i do not think that clarified butter would help. my only suggestion is to follow Julia Child's long ago advice when there was no high fat butter in the US: knead the butter in a towel to release some of the water!

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For recipes that call for higher fat ("European style") butter when none is available, how would you suggest I up the fat content? For example, clarified butter is 100% fat, and browned butter is at least the evaporated water content higher in fat. So what do you suggest I do to increase the butter fat a couple percentage points, when Plugra or similar products are not available and butter is required for flavor or structure? I eagerly anticipate your reply! Thanks, Paul

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Hi Tony,
Silikomart SFT128/C 11-Inch Silicone Classic Collection Cake Pan, Round is on Amazon from my just looking now.
We generally only use round silicone pans as water shields for baking cheesecakes in waterbaths.
Rose & Woody

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Heidi
08/16/2017 06:44 PM

Heidi--so happy! you will love it.

Libby, i think butter and jam would be too buttery--you really need the meringue or whipped cream. but you can always try a little!

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Hi Rose,
I also have the Baking Bible. Regarding the strawberry jam whipped cream recipe from the Baking Bible, would you use butter instead of heavy cold cream to make the strawberry butter in the Strawberry Mousseline recipe for the Chocolate Covered Strawberry Cake? It seems that I would whip 1 cup butter with 1/4 cup seedless strawberry jam -- right??

Thanks
Libby

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Rose,
Thank you for your response. We have the cake bible, so we'll make the strawberry jam from there and blend it until it's smooth.
Thanks so much,
Heidi

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Heidi Armstrong
08/16/2017 04:57 PM

hi Heidi and Libby,

yes, sadly my friends at American Spoon Foods explained that the type of strawberries they were using to make the strawberry butter are no longer available. if you have the cake bible, you might want to make the strawberry jam recipe i gave that is a wonderfully intense strawberry. alternatively, the directions for straining strawberry jam in heavenly cakes is to make them jam smooth. you can't drain jam--it's too thick for that. but you don't want pieces of strawberry in the buttercream so straining works well.

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Tony von Krag
Tony von Krag
08/16/2017 11:31 AM

Rose having trouble finding a 11" silicone cake pan. Any place you know selling them?

Thanks

Tony

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Heidi Armstrong
08/14/2017 07:28 PM

Will answer on Wednesday when sore thumb feels better!

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Hi
I have the same question for Rose as Heidi posed! i wanted to make the cake on p. 94 and soon learned that American Spoon no longer makes the strawberry butter. So I went on-line and found several recipes for strawberry butter. I pureed the fresh strawberries, but did not strain them I also whipped my butter and added the pureed strawberries and then powdered sugar. I added less powdered sugar than most on-line recipes because I did not want the butter to be too sweet. (I used a high fat butter - Lurpak - from Denmark.)
I am interested in Rose's answer. I want to make the cake, but so far have just made the strawberry butter.

Libby

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Heidi Armstrong
Heidi Armstrong
08/14/2017 09:20 AM

Hi Rose,
We love your Heavenly Cakes cookbook. I have a question about the strawberry mousseline, page 94 of the book.

American Spoon Foods no longer makes strawberry butter. I have homemade strawberry jam. Your directions say "You can use strawberry preserves if you strain it and add a little lemon juice, if too sweet."

In the case of jam (which has parts of whole strawberries in it), would it be best for me to blend the jam, then strain it through a fine sieve? I'm not sure what kind of texture you're looking for here.

Also, the jam should be strained, not drained (to make it thicker), right?

Thanks,
Heidi

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Carlos Marquina
Carlos Marquina in reply to comment from woody
08/ 2/2017 07:00 PM

Hi Woody!

Just thought I'd give you an update… I tried baking two more cakes, determined to get to the bottom of my issue :) first I made the Cordon Rose Banana Cake, no cake strips, but with a reduce oven temperature of 330° (I really like the slight dome when making single layers). Still had the same issue although not quite as much. Next I made the perfect all-American chocolate torte reducing the oven temperature to 325°, using and using cake strips. The second cake took 40 minutes to bake, and it tested done before the sides began to shrink away! Success! Although I didn't get a nice dome, I'm happy to at least see that the issue seems to be resolved :)

Thanks for all your guidance and help :)

-Carlos

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Hi Luu,
We always recommend that you make the recipe with exactly the same ingredients, equipment, and techniques as called for by the author's recipe to establish your control. From there you can experiment by substituting one ingredient or adjusting one technique at a time to obtain results that match the control or to your preferences.
Yes. Bread flours are usually in the 12% or more protein percentage, while unbleached all-purpose flours are usually around 11%. Bread flour will give a difference in texture and will not have the stretchiness needed for a good strudel dough.
Rose & Woody

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Thượng Giang Lưu
Thượng Giang Lưu
08/ 2/2017 04:33 PM

Dear Rose and Woody,
Your Strudel recipe calls for unbleached all-purpose flour. Can I use bread flour instead? Will this change affect the result of the pastry?
Thank you,
Luu

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Hi Carlos,
We generally only recommend using high fat butters for laminated doughs, buttercreams, and gateaux bretons. So your butter could be the culprit, and if your pans are baking and setting the sides quicker, this is a good reason to use cake strips. Rose has a silicone ring cake strip, Rose's Cake Strips which come in one size for a 9 x 2 inch round pan OR 8 x 8 inch square pan Or smaller pans with clamping off the excess. You could cut them to make silicone strips to use a few for encircling larger pans.
For larger pans, we:
1. make 6 inch wide strips of heavy duty aluminum foil to the length needed encircle the pan with a couple inches extra.
2. make 6 inch wide paper towel strips, then fold them to make 2 inch wide, layered strips.
3. center the paper towel strips on the foil, running length of the foil to about an inch from each end
4. fold up the foil on each side of the paper strips to form a trough.
5. moisten the paper strips with cold water.
6. fold over the sides to encase the paper towels to form a 2 inch wide strip
7. fold over the ends to encase the paper towels.
8. wrap them around the cake pan with the "open folded end" up.
9. use paper clips or clamps to attach them to the pan.
(they can go inside the pan, as you will likely be frosting the sides)

We have reused the strips several times by opening up after they have cooled and , either using new paper towels or letting the paper towels dry out for the next time.
Rose & Woody

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Carlos Marquina
Carlos Marquina in reply to comment from woody
08/ 2/2017 02:11 PM

Hi Woody! Thank you so much for the response. More than anything, I wanted to know what could be the possible culprits. I do weigh my ingredients, and the only difference in ingredients was the type of butter I used... I typically use Land O'Lakes but this time around I splurged on Plugra butter. I'm not 100% if that would have that effect... So I'm thinking, from the possibilities you mentioned, that it's like my oven temperature. Another colleague is thinking that it may be my pans also. I have the WS GoldTouch pans, and apparently the combination of the aluminized steel and the nonstick coating can possibly make those heat up more than they should.

I'll try adjusting oven temp, and possibly trying different pans.

Thank you for taking time out and responding. I'm a huge fan of you and Rose.

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Hi Carlos,
We are assuming that you are having trouble with recipes, like the ones you have mentioned that you have successful results in the past.

Here are some questions that we ask ourselves that may help you identify your problem.
1. Is my oven still heating at the same temperature as before?
2. Am I using the same brands of ingredients, or substitutions that I know I can count on?
3. Am I weighing my ingredients?

We have made a point to include using cake strips on most butter and oil cakes made in round pans in “Rose’s Heavenly Cakes” and “The Baking Bible”, although they are in the equipment section in “The Cake Bible”. The strips will slow down baking along the sides for the cake to bake evenly throughout.
Rose & Woody

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Carlos Marquina
Carlos Marquina
08/ 1/2017 01:27 AM

Hi Rose and Woody!

I’ve been having trouble lately with butter cakes. It appears that the sides are shrinking away from the pan before the center of the cake tests done. This happened with the Golden Almond Cake and the Chocolate Domingo, both from TCB.

Any insight as to what could be the problem?

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Thank you very much, Woody. :)

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Hi Robert,
We are unfamiliar with what you mean by a hard cherry glaze.
Hard like a stiff caramel?
All of our fruit glazes are set but not hard.
Rose & Woody

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Years ago I used to go to a small Austrian bakery on Third Ave in NYC. They made a cheesecake with cherry topping and a hard cherry glaze. I'd like to try the hard glaze. Can you give me any info how to go about it? And can it be dine with blueberry, strawberry etc? Thank you very much.

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Hi Mic,
We are not in the business of commercially selling and shipping our baked goods where we need to be concerned about shelf life past what we state for storage times without using preservatives in our books, so we recommend that you talk to bakeries and manufactures for these products.
We will say that preservatives will generally alter the taste of baked items. Glycerine can add a bitter taste from our experience.
Rose & Woody

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Hi, Rose!

Do you know how to use Potassium Sorbate and Glycerine to extend the shelf life of a baked good and protect its flavor?

Thank you. :)

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Pamela Leszar
07/26/2017 09:52 PM

Pamela, somethings a beautiful comment of support comes at the most needed moment! i spent the day trying to figure out how to make Skype work and the rest of the day trying to fix a computer problem. feeling victorious but totally wiped out i happened to see your post. i so appreciate your validating my efforts. thank you ever so much.

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Pamela Leszar
Pamela Leszar
07/26/2017 09:42 PM

I have been a life-long baker and am married to the original cookie monster, so for the past 50 years I've filled my home with cakes, cookies, and other goodies. I could never make a decent cake until I came across the 'Cake Bible' many years ago. I used several of its recipes to bake grooms cakes and extra cakes for my daughters' weddings. If you could see the curdled pages, food stains, notes, and bookmarks, you would know how much I use and rely upon your book. So I want to thank you Rose for your work, and your amazing book, which in its own way has been life-changing for me. I'm very grateful.

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Yes, I did use unbleached all-purpose flour as specified in the recipe although I did not have any of the brands mentioned in the book to be the best such as King Arthur, which I frequently use but did not have. I used Trader Joe's unbleached all-purpose flour, which is usually pretty good. I think I just needed to work the dough more. The dough was very sticky and seemed to pull away from the sides but I suppose I needed to work it a little longer to get it right. Thank you for your quick response.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Tristanio
07/23/2017 03:55 PM

Tristanio, i'm sure you read the intro on page 355 re what a difficult bread this was to perfect. overbeating can happen with a stand mixer but not likely by hand so you probably need to knead it longer. did you use an unbleached all-purpose flour? which brand? this is not an easy bread to knead by hand because it is so very sticky but if you don't mind dough sticking to your fingers it's worth making another attempt. also, if you are weighing the ingredients you have a better chance at getting the correct hydration. if it isn't super sticky you won't get big holes. it's unlikely that the dough over-proofed if you followed the explicit sizes in the recipe.

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zinnur doganata
zinnur doganata in reply to comment from woody
07/23/2017 03:50 PM

Thank you so much! Dummy is a great idea i did not think about.

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Regarding ciabatta from Rose's Bread Bible, I was wondering if it was possible to determine how long to beat the dough by hand or if it is even possible to beat the dough by hand, as I do not own an electric mixer so I had to cut some corners. The resulting bread was flat and lacked the large air bubbles for which ciabatta is famous. Is there a definite way to avoid this and understand why it was flat? My assumption is that the dough was not worked enough that the gluten structure was not properly developed that it couldn't hold its shape. Or that my kitchen was too hot and caused the dough to over-proof.
Thank you 😊

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Woody, Thanks for answering my question and clearing up the confusion! I plan to try those tomorrow (will have to improvise because I don't have mini brioche pans). Laura

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Hi zinnur,
Our suggestion is that you use a styrofoam 15 inch round dummy layer (or construct a dummy layer) and frost it. Then make sheet cakes for the extra servings, which you could layer, fill, and frost to be similar to the layer cakes.
If you want to make 15 inch cakes. You can do it with the Rose Factors from "The Cake Bible". You can multiply the ingredients for recipe for the 12 inch layers, except the leavenings by 1.55. The tricky part is the leavening. We have not made this cake as a 15inch layer. We can only suggest using 6 teaspoons of baking powder and 2-1/2 teaspoons of baking soda. We recommend making a single layer with half the ingredients and these leavenings to adjust if necessary.
Rose & Woody

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Hi Laura,
There is a typo for the Ingredients on page 388 for the (or high-quality unsalted butter)
It should read (or high-quality lightly salted butter), as this recipe is a half recipe of the Gâteaux Breton in "Rose's Heavenly Cakes". Thus why the Notes relate to the Vermont salted butter and salt.
We will add this to this blog's Errata/Corrections.
Rose & Woody

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I have a question about the Mini Gâteaux Bretons recipe on page 388 of The Baking Bible. I am confused about the difference between the two options for butter in the ingredients list. Which of the two butters has the higher water content? Are both butters unsalted as listed in my book, or is the second choice supposed to be salted butter? (This is confusing to me because salted butter is mentioned in the Note. Also, the weight of the butter differs between the two choices.)

9 tablespoons (1 stick plus 1 tablespoon) (4.5 ounces/128 grams) unsalted butter, preferably high fat
or
1 1/4 sticks (5 ounces/142 grams) high-quality unsalted butter
(65 degrees to 75 degrees F/19 degrees to 23 degrees C) (see Notes, page 390)

Note (page 390)
Vermont salted butter, which is very lightly salted, has just the right amount of salt for this recipe (other salted butters usually contain more salt). If using it, use only 1/16 teaspoon salt. Butter with 80 percent fat contains about 1 tablespoon more water than the 86 percent, which will result in a slightly moister crumb. If this is your preference and you want to use the higher 86 percent butter, you can add the water to the batter when adding the almonds.

Thank!

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zinnur doganata
zinnur doganata
07/21/2017 06:36 PM

Rose, i am planning to make your almond lemon cake (Golden Dream Wedding Cake) for a wedding in August. i was told that there will be 250 guests. The cake in your book serves about 150 people. Even if we have a larger backup cake to be served directly from the kitchen, i am concerned that a 12'-9"-6" on display for the guests will not look stately enough for the occasion.

i did bake 13' and 14" cakes from the Cake Bible in the past, but that book had detailed charts for adjustments in baking powder and look up tables for the amount of buttercream etc needed for larger diameter cakes. Can you advice how i can modify this recipe to bake larger diameter cakes? If i made 2- 12" cakes instead of a 15" cake and tiered them, would that look unsightly?

Thanks in advance!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Ed Gianni
07/21/2017 06:26 PM

Ed, that is an excellent question. Corning used to say that you could put a Pyrex plate from freezer to baking stone but i've heard in the industry that the pans are no longer being made with the same material so i wouldn't do it. with either the Pyrex pie plate or my ceramic, it is safer to put it on an oven rack if you take it from the freezer. once it warms up you can transfer it to the preheated stone. actually that could be an ideal scenario--the reverse of what i've always done--start the pie high in the oven to set the top crust design and then put it on the lower shelf on top of the preheated stone and you've got the best of all possible worlds!

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While I have been using convection to bake frozen fruit pies in the center of the oven with good results, I wanted to try it on the bottom set on the hot baking stone, but do not want to damage the pie plate. So my question is - when baking from frozen, can your perfect pie plate withstand the shock of being placed directly on a hot baking stone? For that matter, can a Pyrex plate manage it? Thanks!

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Hi Salma,
Yes. you can pipe and brown the meringue caps separately. You will need to experiment on how much larger you will need to pipe the caps to allow for their shrinking from browning. You may need to trim them to fit as well.
2. We would think that you could cover each shot glass with plastic wrap to protect the cream from freezer burn and off odors. Then remove the wraps and top with the meringue caps as the crowns to be moved to the dessert buffet.
Rose & Woody

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Hi. Thank you for your wonderful recipes. One of my favorite is the Canadian Lemon Crown, which I love, love, love for a number of reasons. I was wondering if I could make it in (plastic) shot glasses for a dessert buffet. I have two questions:
1. Is it possible​ to pipe the meringue caps individually on a lined sheet pan, brown them under the broiler, and put them on the on glasses right before serving? I'm hoping that is doable, otherwise I suppose I'd have to pipe them on the individual glasses and then brown them with a torch?
2. Unlike the full-sized version, which is wrapped in clingfilm, and so protected till serving, these shot glasses would be uncovered in the freezer till serving. Would this adversely affect the texture of the lemon ice cream?
Thanks again

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from David Chau
07/12/2017 09:47 AM

thank you David! i consider the ideal amount of cream of tartar to be one of the top 3 contributions i've made to the baking field. the other two are hydrating cocoa with boiling water to unlock flavor, and the flaky and tender cream cheese crust.

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Hi Rose/Woody,

According to your guideline, for every egg white (30 grams), there should be 1/8 teaspoon of Cream of Tartar.

I made a Coconut Angel Food Cake from another author, which asks for 12 egg whites, but asks for just a pinch of Cream of Tartar. I chose to use your guideline, and used 1.5 teaspoons of Cream of Tartar for the 12 egg whites. And that turned out GREAT!!!

Unless one is an expert at baking, isn't "a pinch of Cream of Tartar" for 12 egg whites, a disaster waiting to happen?

Your books are the ones I always rely on for precise instructions; so thank you so much, Rose.

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Peter Nosko
Peter Nosko
07/ 8/2017 05:49 PM

What is the shelf life of vanilla beans? I found some I overlooked, one in original seal and another partially used but vacuum packed in a kitchen drawer. They were probably purchased in 2010/2011 timeframe. Can I use these or should I toss them (to make vanilla using vodka). Thanks!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Rebecca
07/ 7/2017 03:43 PM

Rebecca, to answer your question about my filling for the blueberry pie, yes you can use it to bake in a pie but you need to eliminate the water. Since you will lose the freshness of the uncooked blueberries you might like to add a few teaspoons of freshly squeezed lemon juice.

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Hi Rebecca,
Yes. Rose's flakey pie crust can be pre-baked, filled and baked as galette, unbaked and baked open face, or as a top and bottom crust baked fresh or from frozen. In other words, anyway you wish. Recipes for all types are in her books.
Her flakey cream cheese, butter, and cream crust is one of her greatest achievements for the baking world.
Rose & Woody

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Hi allison,
sheet cakes are always single layers
Rose & Woody

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Thanks for the reply Woody. Quick question, is that for a single or double layer cake? I think I may need Rose's Heavenly Cakes to follow up the Bible!

Allison

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Hello.

I recently used your pie crust to make a blueberry pie. Your recipe was fantastic. It was a little difficult to roll without cracking, but I think I didn't knead it enough or it was too cold. It baked well, hardly shrunk and my lattice didn't distort.

My question was regarding the filling. Rose's filling is a stove top cooking method. I saw another recipe with very similar ingredients, both using cornstarch as the thickener but the other recipe was to place the filling in an unbaked crust and bake in the oven. Would Rose's recipe be able to be placed in an unbaked shell and placed in the oven to bake as well? I am not sure of the difference why.

Thank you again for your help.

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Hi allison,
You can use the White Base Cake on page 491 and the Chocolate Base Cake on page 493 with the Rose factor of 8 (multiplying x 8 times for each).
In "Rose's Heavenly Cakes", Rose added a step to making any cocoa/boiling water mixture which is cooled to room temperature, by tightly covering the mixture with plastic wrap. This is to prevent losing any moisture through evaporation.
You can also replace 15 to 20% of the butter with canola or safflower oil. We revised the All-American Chocolate Cake and the Chocolate Base Cake in "The Cake Bible" with this substitution for the Chocolate Layer Cake in "Rose's Heavenly Cakes".
Rose & Woody

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Thanks for letting me know how to proof my bread. Now i have more success and control. Without putting hot steam in the oven to make a proofer box, it takes me from 3 to 5 hours to get the dough rise, unless outside temperature is over 90 degree.
If for a finer crumb, would there be any way except having it rise for more times. Then as in your book it mentions, more rises may not be good as it might run out of steam as there is not enough food for the yeast. I am very confused as what should be done. I will do more experiment.
you are very resourceful and knowledgeable to the baking world. Your book covers so much and summarise things in short simple, important details. It is really a Bible.

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Thanks for letting me know how to proof my bread. Now i have more success and control. Without putting hot steam in the oven to make a proofer box, it takes me from 3 to 5 hours to get the dough rise, unless outside temperature is over 90 degree.
If for a finer crumb, would there be any way except having it rise for more times. Then as in your book it mentions, more rises may not be good as it might run of steam as there is not have enough food for the yeast. Very confused.
You should hold a class?

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Hi Rose and Woody,
Thank you so much for being such a wonderful resource. I love The Cake Bible, and use it all the time with great results.

I've been asked to make 2 sheet cakes 12x 18 single layer each. I asked before about how to scale up the batter with only a single layer and you responded to me with all the info I needed. Now as I look for it, I can't find your answers and I didn't print it out. I wanted to do one white cake and one chocolate cake. All help for the feeble would be appreciated!!

Thank you in advance...again
Allison

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Hi Shaheda,
We recommend transporting the cake unfrozen to avoid condensation on the fondant. If the weather is humid, we suggest using silica gel dry packs in the container for transporting the cake.
You may want to read our post "Chocolate Red Velvet Passion" in which we made a wedding cake with red velvet cake, buttercream frosting, and glazed with a chocolate glaze. The cake was staked before transporting it, which is shown in the posting.
"The Cake Bible" and "Rose's Heavenly Cakes" have a wide array of frostings and fillings.
We suggest that you post this on the Forums section, which will give your request more visibility for our international baking community to give suggestions to this subject.
Rose & Woody

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from davina
07/ 5/2017 05:30 PM

davina, to decrease or prevent sourness you will need to do the rises in a very cool temperature.

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Forgot to tell you. I made a pullman Loaf ( Pain de Mie). I am so happy that I can make bread. If i let it rise (proof) one more time, since i want it to have an even finer texture, how to stop the sour taste? I did before for three time, following recipe not from your book. And it turn sour.

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am making a 80th birthday cake for a family member . The party is in Ottawa and I live in the Toronto area. It is a surprise party .
The family wanted a red velvet cake originally .The cake should be an open book style cake with fondant cover. I was planning to transport the cake in an insulated box . 
I am getting concerned now as I think that red color may bleed through  and spoil the cake.
so I am changing the flavor to chocolate cake. which is also loved.

Do you have any suggestions?
Can I try freezing the fondant covered cake or is it safer to take it without freezing?
I am still using the Cake Makers Bible .hoping to purchase your new publication soon.
Any suggestion for the frosting and filling?

Do you have any suggestions? . I need this cake for the coming weekend . 

I hope that you can advise me.

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Hi davina,
As step 2> states, ALL of the flour mixture from the Flour Mixture and Dough chart is sprinkled on top, unless reserving 1/4 cup if mixing by hand.
Pages 61 to 63 cover rising environments. We either use our Brod & Taylor bread proofer or place the rising container in a microwave with two glasses filled with very hot water.
Rose & Woody

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Hi Rose,
I want to know about the sponge in the Basic Soft White Sandwich Loaf. I do not know if i misunderstood the sponge starter. Does the sponge need to ferment for at least 1 hour before sprinkle all flour mixture dough on top? Since i am living in San Francisco, weather is not as hot as to have a good environment for dough fementaion. Do i need to pay attention to certain sponge development before i sprinkle all the dough flour mixture on top of the sponge?

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Hi Marcy,
We have not tried using mango for an upside down cake. Our suggestion is to substitute it for the pineapple for the Pineapple Upside Cake in "The Cake Bible or the cranberries in the Cran-raspberry Upside Cake in "Rose's Heavenly Cakes".
Or, serve it on top of Rose's Buttermilk or Sour Cream cakes in "The Cake Bible".
Rose & Woody

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Marcy
07/ 4/2017 12:57 PM

Hi Libby! yes--i've been posting about the upcoming ice cream book post the baking basics book--planning for spring of 2020. i adore the lemon curd ice cream. would love to know who posted it on the internet! how was it?

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HI Rose,
Did I read somewhere that you have or will have a cookbook on homemade ice cream? Right now I am making your lemon curd ice cream (recipe off the Internet). The base tastes fantastic! Can't wait to churn tomorrow!

Libby

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Hi Rose & Woody,
It's mango season and the local mangoes are very sweet and juicy. I have Heavenly Cakes and was wondering if they could be substituted for apples in the Upside Down Cake or if there is another cake that I could just top with them at serving time?

Thanks for any suggestions.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Matthew
07/ 2/2017 04:45 PM

thanks Matthew--i'll be sure to visit when next in Philadelphia.

this book will only include ice cream but yes to lemon, pistachio buttered pecan, and thorn berries!

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Of course, what a great idea (and one I wouldn't have thought of). Thank you again!

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I would love to have a really good peach ice cream recipe. The ones I have tried do not have a strong peach flavor.

Cioccolato Scuro from Capogiro in Philadelphia is delicious and unique. I've tried a couple of knock off recipes but they didn't really come close to the original.

A tart frozen yogurt (a la pinkberry) would be great too.

Other favorites are anything lemon (including lemon berry combos), pistachio, buttered pecan.

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i did knead by hand. It took me more than 20 minutes. The texture was still rough. i could not get it smooth, but it was kind of elastic.
I tried to use kitchenAid. The hook did not really catch the dough as much when i did the starter. The KitchenAid rep said i could not knead more than 6 minutes. So I decided to knead by hand.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from davina
07/ 1/2017 03:34 PM

if you knead by hand it's practically impossible to overknead but if using the mixer follow the directions in the recipe....

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The book has arrived. I love it. If i knead more, would i over-knead it.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from davina
07/ 1/2017 01:21 PM

sounds like not enough kneading. also instead of oiling the top spray it with water so the top crust doesn't harden too soon. and try slashing the top so it can open and release steam. also don't let it overproof--i remember telling you how to determine this and it's also in the book which hopefully by now has arrived. so glad the ovenspring is improved!

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Thank you so much for telling me to know my oven, and put a stone underneath the bake ware. My bread has ovenspring now. Although it is not as high, it is much MUCH better than before. Why did a skin (crust) separate from top of the bread and a void area was formed in between the meat of the bread? I did brush some oil on top before i baked it. Was it the reason? The texture is kind of rough. Do i need to knead it a bit more or because of the flour itself? i used the white sandwich recipe. It tastes very good.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Jennifer Spence
07/ 1/2017 11:16 AM

Jennifer, i would still do the swirls but the size should complement the size of the flowers.

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Thank you for the ideas! I remember seeing the list of edible flowers in The Cake Bible. Would you recommend swirls and then a border of edible flowers, or do you think trying to even out the frosting and then adding the flowers would be the most appealing? Thanks again!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Stephanie H
07/ 1/2017 10:18 AM

Stephanie, thank you so much. i'm delighted to be able to tell you that just last week i created my idea of the ultimate matcha green tea ice cream and yes to the "best use peaches and berries for maximum flavor and creamy texture." that's exactly what i have been working on! it is the keystone of the book!!!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Jennifer Spence
07/ 1/2017 10:14 AM

Jennifer, Rosary made a great reply but for some reason i don't see it here so i'll copy it in: I 'd like to decorate with fresh 🌺. Do you do all the work for you. Just do the border. Roses of any color are easy. And Rose has a list of edible flowers and one of her books.

i love this idea but i also have to say that there is nothing more enticing, though not as festive, than luscious swirls and the secret is to have the frosting soft enough to swirl well.

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Stephanie H
Stephanie H
07/ 1/2017 01:27 AM

You asked for ice cream flavor suggestions. I would love to learn how to best use peaches or berries to maximum flavor but retaining the creaminess that makes ice cream so luxurious. I also wonder if matcha green tea would work as a flavoring alone or in combination with other ingredients. I am mad for green tea lattes and green tea chai and I think ice cream might be wonderful with green tea used somehow.

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Jennifer Spence
Jennifer Spence
07/ 1/2017 01:15 AM

Hello! I am making a four-layer sheet cake (roughly 8" x 12") for my friend's 40th birthday party. (I'm going to use lemon cake with lemon curd between the layers, and maybe lemon mousseline frosting on the outside.) I'm just a "home baker," and my decorating skills are limited. I was wondering if you could recommend the easiest way to make a cake look attractive when a person doesn't have a lot of decorating experience. My go-to frosting finish is swirls, but I'm afraid with a big sheet cake the swirls will look a little homogeneous, and the cake might look "coffin like" since it will be rectangular.

I'd appreciate any suggestions you have! Thanks! And, I absolutely LOVE your cookbooks.

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Hi Jan,
We cannot say much if the cake seems tasteless. Many wedding cakes are done for the styling and decorations versus making a good taste to remember.
On cake mixes, most cake mixes have pudding or some other moistening agent in them, plus many have flavor enhancers as well as the preservatives for giving them a long shelf life and, in my opinion, additives that have your taste buds asking for more.
Have you made cakes form scratch from baking writing authors?
Rose & Woody

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Thank you so much :)

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Rebecca
06/26/2017 07:16 PM

Rebecca, we do not allow links on the blog but do feel free to post them on the forums.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Rebecca
06/26/2017 07:15 PM

Rebecca, you can make the lattice on a cookie sheet, bake it, and then slide it onto the pie! alternatively you can do cutouts the same way.

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Dear Rose,
Thank you so much for responding. i really like your books, and I hope that I can learn a lot from them. I ended going out and buying my own bleached all-purpose flour, and so I was able to mix it with cake flour. I had both bleached and unbleached cake flour, so I mixed the two and added them to the bleached all-purpose flour. Thanks for the tip! I'll remember it next time I don't have pastry flour.

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Hello. I will be trying Rose's blueberry pie this holiday weekend. I was curious if a top lattice crust is possible on a pie that is cooked on a stove top and placed to set in a baked crust. I am torn because I feel I like the pie better of it cooked on the stove top but love the looks of a lattice top. Thanks

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Tristanio Coppola
06/25/2017 03:09 PM

Tristanio, using the formulation exactly as indicated will come closest to pastry flour. we have not tried other variations using unbleached because unbleached is not as tender but you might want to try it. the good news is that we recently discovered that when using either bleached or unbleached all purpose flour instead of pastry flour, if you add about 1 tablespoon of sugar for a single crust it is an excellent approximation of pastry flour!

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Tristanio Coppola
Tristanio Coppola
06/25/2017 02:25 AM

Hi, I was wondering about making my own pastry flour. I recently purchased the Pie and Pastry Bible and in it describes how to make your own pastry flour by combining bleached all-purpose flour and cake flour. I don't have pastry flour in my kitchen, and I don't bake with bleached all-purpose flour, but I do have both bleached and unbleached cake flour. Would adding bleached cake flour to unbleached all-purpose flour create the right pastry flour as bleached all-purpose with cake flour does? Also, does it matter which cake flour I use, supposing I had bleached all-purpose flour? Thanks so much! :)

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Hi . !!
I have a question... I LOVE cake....but at my niece' wedding ,,,,her cake was pretty ...but it was rather dry ,dense and course and without a lot of taste to it.
I am used to cake mixes....maybe I do not have the most sophisticated palate
Is it me or the bakery where she gets her cake...She also had a cake for her Baby shower and it was the same dry ,dense tasteless cake

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Casey Solis
Casey Solis in reply to comment from woody
06/24/2017 06:30 PM

Thank you so much for the prompt reply.
Your site and books are so very appealing, that for the first time ever, I might follow and buy.
Thanks again. CS

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Hi Casey,
We recommend freezing the galette before baking it. The introduction chapter to The Pie and Pastry Bible gives details.
Rose & Woody

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Casey Solis
Casey Solis
06/22/2017 07:14 PM

It's a question! I've been ill and the blueberries for the galette I was going to make, MUST be used pronto. Neither my husband nor I are up to snuff yet and I would like to freeze my galette.
The big question is; do I freeze after assembling or after baking?
Thanks, I'll check both my email and your site for a possible answer.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Barbie in Florida
06/22/2017 11:18 AM

thank you Barbie! no wonder it suddenly started soaring in numbers on Amazon best sellers!!!

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Barbie in Florida
Barbie in Florida
06/22/2017 10:35 AM

Amazon has The Bread Bible for $1.99 Kindle edition

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Thank you Woody. I did use bleached flour- as instructed. I however made half the recipe. Would all the ingredients be simply split evenly or any adjustments?

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Thanks so much for your information. Seems a lot of information can be found in the book. Thanks again.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from davina
06/21/2017 03:40 PM

davina, i'm going to wait til you have a chance to look at the book before answering any more question bc i think you will find almost everything you are asking addressed in the book. for now, i'll just tell you that i never said to put a pan of water in the oven--it doesn't do much. you need to create steam as i wrote. and no, pans with holes don't seem to make a difference.

as regards baking stones, which are widely available, you absolutely need to preheat the oven for at least 45 minutes with the stone in to get hot enough. also thick crusts are the result of low oven heat.

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Hi Rose,
Do you think a perforation (holes) on the bottom of the pullman pan will be good or it really does not matter as long as i have a preheated stone on the bottom? Is any good stone I need to pay attention to?

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No, I did not. I looked through the window pane and observed it. They most of the time came out with a thick and hard crest. For sure, next time I will put a pan of water and some ice inside. Thanks for the advice.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from davina
06/21/2017 02:38 PM

devina, you should not be opening to oven to check before half way through the baking!

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Thanks. Every time, I baked i noticed that the top turned dry and hard very fast in 3 to 5 minutes. Is this normal?
I am so much looking forward to read your sandwich recipe.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from davina
06/21/2017 09:46 AM

davina, you will see all the instructions on each recipe in the book. i always spray the dough before putting it in the oven but also create steam by preheating a pan at the bottom of the oven and tossing in some ice cubes. soft crust is more a function of the ingredients but you can always brush the crust with melted butter or cream when it comes out of the oven to soften it further and give it a shine or "glow".

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Hi Michele,
Please email me at woody321@ptd.net
So I can have an email address to reply.
Woody

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Hi Michele, You might have clicked the wrong button. This is Davina, not Woody.

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Michele Simons
Michele Simons
06/20/2017 06:58 PM

Hi Woody! My email requesting info on the baking supply and equipment sale has bounced back. Can you please contact me and send me the list? Best wishes as always--Michele in NC

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Thank you for your encouragement.

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Thanks so much for replying to me. I will definitely get a stone. Should i spray water on top of the dough right before putting the dough to bake or keep a small pan of water inside while baking? I love the top crust soft much more than the hard one, especially Hong Kong and Japanese style breads.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from davina
06/20/2017 03:21 PM

davina, you will find that the baking stone makes a huge difference. also creating steam in the oven keeps the top crust soft enough to allow it to expand during the initial stage of baking.

also, you will see in the recipes that for most bread i only do the final shaped proofing until when pressed with a finger tip it slowly fills in. if it keeps the impression it's likely to not rise much more from the oven heat. for white flour breads i let it double but if a large amount whole wheat flour is added double is too much as the whole wheat cuts through the gluten structure and would collapse if allowed to double. you have lots of interesting reading and experiments ahead.

do let us know--i'm confident of your future success!

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Thank you so much for replying to me.
You are right I did not use your recipes. I use Bread flour for all my bread with protein 11% to 13%. I have tried different brand. Because I have never had oven spring while others using the same recipes do have oven spring, i started searching. I just purchased your book on line.
I will try get a baking stone and try. Thanks

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from davina
06/20/2017 09:34 AM

davina, the main reasons for lack of oven spring are:

inadequate bottom heat (best to use a baking stone preheated for a minimum of 45 minutes and set the bread pan directly on it)

over-proofing for the shaped rise

four that is too weak.

i address all these issues in the recipes in the bread bible so i suspect you are not using my recipes?

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Rosary
06/20/2017 09:31 AM

Rosary, one year ago i bought a Panasonic model: NN-CD989S - 1.5 Cu. Ft. recommended by a friend/colleague and am very happy with it.

please put "know thy oven" in the search engine. i did a very helpful posting a year ago August 6 comparing two ovens. the Panasonic is the only one of the 2 that is microwave as well as convection but it will still be useful for you to read!

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What did i miss? I never have oven spring when i bake bread.

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Does Rose have a recommendation for a microwave/convection oven?

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Hi Leticia,
Both recipes for the pancakes ,on page 100, and the waffles, on page 103, are correct for using BLEACHED flour. I have made both and enjoyed Rose's as well. We both weigh are ingredients. The pancakes should be fluffy (and tender, if using cake flour), but may seem slightly drier than some recipes to compensate for the addition of the blueberries.
For "The Cake Bible" all recipes use bleached flour, unless specifically stating unbleached or a different flour, like buckwheat. When it was written, unbleached cake flour was not available.
One advantage you have with Rose's books is that this blog includes under the right side bar's CATEGORIES section, a Book Errata/CORRECTIONS link to all of Rose's corrections for her books. We always recommend to check Rose's correction section if you ever have a question on an ingredient's amount or instructions for a recipe.
You can also print off the listed corrections to have on hand for your book.
Rose & Woody

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Hi Rose,

I have several of your baking books and have enjoyed them greatly. I recently purchased The Cake Bible. I have trie the buttermilk waffles/ pancake recipe 3 times and it comes out very thick and have to add another almost cup of buttermilk and they don't come out right. Is there a possible typo in the recipe? There is either too much flour or not enough liquid.

Thank you-

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Karen
06/16/2017 05:51 PM

Karen, please see step 2 on page 518 where i wrote to sprinkle the flour mixture on top of the sponge and let it stand for 1 to 4 hours at room temperature. if it is longer then you need to refrigerate it. of course if it's very hot in your kitchen then go with the shorter time at room temperature. you can decide how long based on whether the sponge is bubbling through the flour mixture.

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Hello,
I have a new question but for some reason, I was not able to open the "post a new comment" link, so I am hoping that I will receive a reply even though I am adding my question onto Rebecca's post.
My question relates to the challah recipe in Rose's "The Bread Bible". The recipe calls for making a sponge. The sponge contains eggs and the recipe calls for making it and setting it aside, either overnight or earlier in the morning on the day the bread will be baked.
I am wondering if the sponge should be refrigerated in light of the eggs,or if it can safely be kept at room temperature?
Thank you very much. I appreciate your assistance. Karen

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Hi Rebecca,
The 2-stage method for mixing generally gives softened butter cake recipes a more tender and open crumb. For this recipe, Rose wanted a firmer crumb to support the blueberries.
However, the 2-stage method could be tried for you to see the difference.
In "The Baking Bible" we sprinkled the small blueberries on top of the cake after it had baked for two-thirds of the baking time for the cake's batter to be mostly set and to prevent the berries from all sinking to the bottom of the cake.
Rose & Woody

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Hi Rebecca,
We always recommend that you should make the recipe with exactly the same ingredients and following the instructions as stated in the author's recipe to establish your control and to experience what the author's thoughts were for composing the recipe. From there you can adapt the recipe.
Our thoughts are that the batter was not evenly mixed. When we make cake batters in a stand mixer, we always finish off the mixing by using a large spatula to scoop the batter off the bottom of the mixing bowl and then stir/fold the batter to be uniform. We also will use a ladle to scoop out the batter up from the bottom. Cupcakes made with the the last of the batter scraped off the sides of the pan will frequently be a different appearance from the rest. Also, letting the cupcakes sit for 20 minutes before baking will give you more doming.
We agree that you may have under baked the cupcakes.
Rose & Woody

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Hi Jessica,
Since any color is by the perception of one seeing it, we suggest that you make a small batch of the butter cream and try it with the chocolate cake recipes that you are testing. Pale chocolate color for us is a lighter milk chocolate versus dark chocolate color.
Rose & Woody

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Hi Ashley,
The 3 tier Wedding Cheesecake on page 507 that serves up to 150 is the same recipe as the Cordon Rose Cream Cheesecake on page 81.
We suggest making the 3 Tier and cut the cakes for 100 servings.
You could tier the layers with some engineering of using supportive discs and posts between same size layers, for a 2 tier cake with 9 and 6 inch layers by 4 plus inches tall.
Rose & Woody

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Hello.

I was curious if Rose's blueberry muffin recipe could be made the reverse creaming method like her banana muffins instead of the method of creaming butter and sugar together at first.

Thanks.

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Ashley Cristiano
Ashley Cristiano
06/15/2017 12:20 PM

Hi Rose, Woody, and readers! I want to try making the party cheesecake (which serves up to 100 people) in your book, THE CAKE BIBLE. However, I want to test the recipe out first to see if it is suitable or not/I like it out of all of the other cake recipes I have tried. Is there a way to "downsize" this cheesecake recipe without taking anything away from it but its size. Or is the party cheesecake the same recipe as the cordon rose cream cheesecake? Also, I know cheesecakes are a bit heavy but is it possible to tier them, such as having 2 tiers? Thank you very much for your time and any advice you can give! I really appreciate it! =)

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Hello. I had recently baked a batch of Rose's Texas banana muffins, but in a standard muffin size tin. Some of the muffins baked and domed well, but then really deflated once cooled. Deflated so much that they were flat. Also, the bottom of the muffin looked buckled in the liner and they started baking about 1/4 inch (1/2 centimetre) from the bottom of the liner so that there was a pocket of air at the bottom of the liner. When I sliced into the muffin, the bottom of the muffin looked a bit raw as it was darker than the rest of the muffin. The top of the muffin looked cooked, but could maybe stand another min or two in the oven. I really like the texture that this muffin gives. It is a texture I have been searching for for a long time.

Can anyone offer suggestions on why the muffins baked this way so I can prevent it in the future? Thank you.

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Thanks, Woody, Increasing the baking powder by 1/8 teaspoon did help some. (I also lowered the oven temperature from 375 to 350 degrees.) The tops weren't perfect, but that is okay, since the cakes are served turned upside down. Laura

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Hello! I am making a 3-tiered "all chocolate" cake for a family wedding this summer using recipes from The Cake Bible and Rose's Heavenly Cakes (both heaven-sent in my opinion!!). Because it will be outdoors and in the low 90s, I have narrowed the exterior frosting down to the Chocolate Mousseline Buttercream or the Chocolate Truffle Silk Meringue Buttercream. I am leaning towards the latter, because of the more delicate flavor (each tier will have different fillings, so I'm going for a more subtle exterior flavor), but I need some clarification on the color. In TCB it says "pale chocolate color"-- can you give me something common to compare that to or maybe direct me to a picture of it? The bride wants the cake to be "obviously chocolate", so I'm concerned that it might be too pale. Thank you for your assistance and for year amazing baking references!

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Thank you so much for your quick and thoughtful reply!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Kelly
06/12/2017 09:57 AM

Kelly, best to freeze it unbaked and when ready bake it frozen. it will take about 20 minutes extra but the benefit is the crust starts baking before the filling defrosts so it gets crisper. be sure to protect the edges with a foil ring and you may need to tent the top if it gets to brown but cut a vent in the foil so it doesn't stem. say hi to Donna!

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Good morning,

My co-worker Donna LaBrasca sent me your way. My sister lives several hours away and has an apple tree, she would like to make me an apple pie and freeze it so that I can bring it back with me next time I go up to visit. Is it best to make the pie and freeze it unbaked or bake the pie, cool and then freeze it? Thank you for any assistance.

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Hi Andrea,
Food Lab for Serious Eats, and just google for Harold McGee.
Rose & Woody

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Andrea Kiner
Andrea Kiner in reply to comment from woody
06/10/2017 10:32 AM

Hi and thank you. Can I have the links please. Thank you.

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Hi Andrea,
We have to say we have never tested water activity. Lowering pH, would be adding some type of acidity.
We suggest the Forums for you to post your question. You want to ask Harold McGee or Serious Eats. We have links to both of them.
Rose & Woody

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Hi everyone,
My question is more about food science. I want to know if there is anyway to lower water activity(AW) value, and the (PH) in buttercream frosting especially meringues?

Thank you.

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Rita Wampler
Rita Wampler
06/ 8/2017 10:22 AM

My mother had the cook book Rose's Christmas Cookies which had one of her favorite recipes - Maple Sable Sandwich Cookies. However once she passed, we realized there was a whole section missing from the cookbook which included that recipe. We are wanting to compile a book of her favorite recipes and would like to include that recipe. Would there be a way we could get a copy of that recipe?
Thank you

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Hi Deena,
May we assume you are a professional baker, since you are using 4 inch high cake pans?
From our testing we have seen that even using a 2 inch high pan for batters engineered for 1-1/2 inch high pans can have the baked cake being:
1. over browned on the top due to the pan's higher side walls reflecting in heat like a reflector oven.
2. shorter and denser cake due to the top setting earlier.
3. possibly drier or more crumbly
However, the proof is in pudding as we suggest you try baking the same recipe 1-1/2 inch high pan.

We also advise to use cake strips with most softened butter or oil based recipes.
Rose & Woody

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Hi Laura,
Your plan sounds good.
Rose & Woody

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HI Ashley,
We appreciate your asking what to make for the birthday celebration fro The Cake Bible.
What to make will need to factor in how many people are coming to the party. For example, you technically could "tier" two cheesecakes like you would for a wedding cake, but a cheesecake usually only serves up to 16 servings, as cutting pieces "wedding cake" style is very difficult. If your dad likes chocolate frosting, ganache is perfect blend of chocolate and heavy cream, and more stable for hot weather. If you like a recipe using a 1-1/2 inch tall pan(s), we advise that you convert the recipe to using 2 inch high pans. The Wedding and Special Occasions chapter has base formulas for most sizes of 2 inch high round cake pans and sheet pans and frosting recipes. Enjoy the adventure and some taste testings.
Rose & Woody

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Hi Rose,

What is the significance of cake pan height on baking assuming you are adding the same amount of batter into the pan? I have baked cakes in a 4" pan with the batter recommended for a 1.5" pan (just because I only have the deep ones on hand). The cakes turned out nicely but then again I don't know what they would be like if I had used a 1.5" pan.

Thanks
Deena

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Thanks, Woody, The surface of the cakes had a cracked "mountain peak" in the center where batter had bubbled up through. I will try the recipe again to see if adding 1/8 teaspoon additional baking powder will help. The ramekins may be too deep. However, they are the perfect size in diameter for the pineapple slices. Laura

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Greetings Rose/readers! I have just come across The Cake Bible at my local library and coincidentally, I have been charged with the task of making my Dad's 60th birthday cake and the party will be in about a month. Thus, I have time to experiment with different recipes. The cake will probably be two-tiered. The problem is, I don't know what recipes to try first. There are so many recipes and they all sound so delicious and amazing! Does anyone have any suggestions or favorites? My Mom really likes Bavarian Creme (and I read in your book Rose that the Pear Bavarian cream is your favorite Bavarian cream) but, I don't know what kind of cake would go well with it and what kind of frosting either. My parents also like cheesecake but I'm not sure if you can have two tiers when it comes to cheesecake. They also like whipped cream frosting but, I'm not sure how well the whipped cream frosting will hold out in the hot July summer weather and I'm not sure what kind of cake or filling would be appropriate. If anyone can please help, I would be very appreciative! Thank you in advance!!! =)

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Hi Laura,
We are assuming your “volcano” surface top is that the top has hillocks with depressions in their centers, like bubbles being popped.
Since the cakes are inverted with the cake tops now being the bottoms for serving, you could just leave the recipe as is. Or you could increase the baking powder slightly and see if that produces just some hillocks or a smoother surface.
Rose & Woody

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Hi Woody or Rose, I have another question about the Individual Pineapple Upside-Down Cakes recipe in Rose's Heavenly Cakes.

I tried the recipe again using four 10-ounce soufflé ramekins (3 3/4" diam. x 2 1/2" deep), rather than eight 5-ounce ramekins as before (I don’t have the Nordic Ware pan recommended and wanted a bit larger cakes than the 5-ounce ramekins make). The cakes had a “volcano” surface on top. To correct this, do I reduce or increase the amount of baking powder in the recipe? (I searched this topic on your website, but am a little confused about what to do in this case.) Thanks so much!

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Thanks for the reply, Rose. I wasn't sure because that temperature is lower than the boiling point for water. I made the cakes, but not the caramel drizzle. The cakes were very good! Laura

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Laura
06/ 2/2017 01:26 PM

yes Laura it is! i was just thinking about those wonderful pineapple cakes and how i made them for a dinner collaboration with andré soltner of lutèce and ariane daguin of d'artagnon shortly after 9-11. the dinner was auctioned ad sootheby's! i got a lovely note form the Rose's who were winners of the auction after the dinner.

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Is the temperature correct in the paragraph below copied from my book Rose’s Heavenly Cakes p. 341 (Individual Pineapple Upside-Down Cakes)?

“Return the caramel to low heat and use a silicone spatula or wooden spoon to stir the mixture until smooth, scraping the thicker part that settles on the bottom. Raise the heat and boil, stirring occasionally, for 5 to 10 minutes, or until the caramel reaches 140 degrees F/60 degrees C and is reduced to between 1/2 and 2/3 cup (4 to 5 fluid ounces). Pour it into the prepared glass measure and set aside until cool.”

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Anonymous
06/ 2/2017 09:08 AM

we always do a signing in SF and omnivore books and that's pretty near Menlo Park!

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That's pretty much my thinking too. Thanks, Paul

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Hi Cynthia,
The convection should not affect the in the oven off timeframe. Although we have not taken a temperature reading after turning the heat off, we have checked to make sure it only jiggles slightly. However, the temperature should be above 160 to set the eggs safely.
The coconut cheesecake is a flavored version of Rose's basic cheesecake recipe. If you have not baked cheesecakes in a waterbath before, we suggest making sure the water is very hot, 140ish F. You can even go a bit hotter, versus baking at a lower temperature for a longer period.
Rose & Woody

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You bet. I live in Menlo Park(and rent BethAnn Goldberg's StudioCake kitchen whom you mentioned in one of your books). Hope to see you at Keplers in MP when your book comes out !

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Anonymous
05/31/2017 05:54 PM

Kathleen, i don't know where you live but when the basics book comes out fall of 2018 i will list the cities we visit and hopefully you live in one of them and can come by at one of the events! thank you!!!

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Thank you. And you're my inspiration, by the way. Wish I could meet you!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Kathleen Goitia
05/31/2017 04:11 PM

Kathleen, in the UK in years past lemon curd was kept at cool room temperature over the entire winter so assuming you are not living in the tropics it can easily sit out at room temperature for at least one day and i would say even in hot weather it would be fine for one day. the acid in the lemon preserves it.

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Kathleen Goitia
Kathleen Goitia
05/31/2017 02:49 PM

Are there any recipes for lemon curd filling for cakes that can sit out at room temperature all day?

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I have made coconut cheesecake fr Heavenly Cakes several times and the center is so soft it falls off after slicing. My oven is convection and I was wondering if the fan running after turned off cause the causes the oven to cool down too quickly for this method. I even tried baking for one hour. An inch around the top was brow and again too soft to stand or slice properly. If I wanted to try baking at a lower temperature longer could you tell me how to do that. Or what is the ideal center temperature for cheesecake? Delicious but soft to the point of collapse.
Thanks for your help

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woodywolston
woodywolston in reply to comment from Ritu
05/29/2017 11:56 PM

Hi Ritu,
We are assuming you are in Great Britain or a Commonwealth country?
You may want to try Kate's flour, microwave heated "bleached" flour which we have posted on the web and she has on her website--A Merrier World.
Rose & Woody

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woodywolston
woodywolston in reply to comment from James
05/29/2017 11:53 PM

Hi James,
Generally, if we do not specify a time, it is because the time from should be under 10 minutes. We consistently have that time frame with the eggs at room temperature and using a large metal bowl over a pot with simmering water. The base should come out custardy thick after cooling.
With an instant-read, we usually read around 120 when the chocolate is fully melted, then a dip with adding the eggs. Then up to 140 for the mixture.
Rose & Woody

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Hi Rose,
Making your White Chocolate Lemon Buttercream for the first time this weekend and I ran into a bit of a hurdle with the custard base. My ingredients were weighed, I used G&B WC, but once on the double boiler it took an hour an fifteen minutes for the mixture to reach 160F. This was a pretty intense workout whisking the entire time, as the mixture starts out quite thick, and nothing in the recipe gives an idea as to this length of time. Is my experience odd, or is the White Chocolate Custard base supposed to take over an hour on the stove?
-Thank You

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Hi Woody
1.Unfortunately cake flour is not available here, so I use All-purpose flour+cornflour (85+15%).
2.Yes i weigh the ingredients
3.The pans are little more than 2in in height

I was asked specifically for a white chocolate cake and I guess this is the only one.But will surely try the golden luxury cake.

Your inputs are truly appreciated.

Thanks

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Hi Ritu,
We ask some questions.
1. are you using bleached cake flour, such as Soft as Silk?
2. are you weighing your ingredients, especially the whites?
3. are you using 1-1/2 inch high pans?

A couple of suggestions. The tops of cakes can become overly browned with higher, 2 inch high pans. You can convert most of Rose's recipes using 1-1/2 inch pans to 2 inch pans by making a 1-1/3 recipe. Cake strips will also help with baking a more even texture softened butter or oil based cake. You can also try replacing a couple of tablespoons of the butter with canola oil.
The Golden Luxury Butter is the yolk version of the White Whisper.
Rose & Woody

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Hi
White chocolate whisper cake from the book Cake bible comes out a bit dry, crumbly and with a hard crust. I use cake flour and baking time is about 33mins. What could be the reason if you could please help me in understanding and would it be a better option to use plain flour?

Is there any other recipe with white chocolate which can be used?

Thanks

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Thanks for the explanation Woody. I will try the chocolate cake both ways and see what works best for me. Laura

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Kris Viles
Kris Viles in reply to comment from woody
05/25/2017 04:18 PM

I am just writing so I'm able to uncheck the remember me next time and let me know if someone add a comment. thanks for your help.

I did get a response from the author and it fixed the problem perfectly.

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Hi Laura,
Yes. The amounts are correct as written both for the Perfect All-American Chocolate Butter Cake conversion to a 2/3 recipe and the Chocolate Base Formula recipe.
We wanted to make the conversion of recipes from 1-1/2 inch to 2 inch high pans reasonably easy with a generic, across the board, conversion of all ingredients, without separate listings for the leavenings. For The Cake Bible’s wedding and special occasion base formulas, there are separate baking powder charts for different sizes of pans to factor in that leavenings have to be engineered separately for flat top layers. (Rose also wanted to give reasonable amounts by grouping pan sizes for the baking powder level.) So technically, the 2/3 recipe with the 2 teaspoons will likely produce a slightly domed cake. In Rose’s Heavenly Cakes, this same amount of baking powder is used for the single layer Chocolate Layer Cake with Caramel Ganache, an adaptation on the All-American (with the addition of some canola oil) designed to produce a slightly domed cake.
Rose likes to engineer butter and/or oil single layer cakes to dome slightly for appearance, or flat for stacking for multiple layer cakes.
Rose & Woody

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Mary Anne
05/25/2017 01:24 PM

organic valley and stony fields are my favs and they are both 40% butterfat. soft as silk is bleached cake flour without leavening. only self rising flours will contain leavening.

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Rose Levy Beranbaum
Rose Levy Beranbaum
05/25/2017 01:22 PM

Jim, i should have told you you need to uncheck both the remember me next time and the let me know if someone adds a comment.

let me know if this works and i'll remove your comment. also a good test would be to post your response to me which should have been posted as a comment (re convection etc.)

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Thank you again! Flat beater it is!

I'm using Organic Valley Heavy Whipping Cream. Online it says that's "365% minimum butterfat". And Soft as Silk is ok, or does it contain additional leavening (I've already recycled the box!). Thank you!!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Mary Anne
05/25/2017 10:00 AM

Mary Anne, for my recipes, always use the flat beater unless the whisk beater is specified. in the cake bible i didn't write flat beater but in all subsequent books i have just to be sure people knew which one to use. the whisk beater is used for sponge type cakes to incorporate ore air.

what is the fat content of the cream you are using or what brand? if it falls apart it means the cake is too fragile which means too much butterfat or too much leavening.

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Thank you so much for your response! Yes, I'm using Soft-as-Silk cake flour, which is bleached. I read through the discussion of baking powder amount/cake pan height and on the last try, adjusted the powder down to 1 tsp. This time, the cake fell apart - coming out of the pan, moving between cooling racks, and getting it onto the plate for icing! So questions I had included: 1) should one use the whisk or paddle when beating the batter? 2) can one over-beat the batter, or am I not beating it enough?

Thank you again - it does taste fantastic!!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Mary Anne Holmes
05/24/2017 11:07 PM

Mary Anne, i also had a problem several years ago with the butter cream cake. i think it was the fat content of the heavy cream that had changed or that i started using 40% instead of the lower fat content brands. my notes say that i dropped the baking powder to 3/4 teaspoon. i'm assuming you are using bleached cake flour--this is critical. i do hope this works for you because it really is/was an amazing cake! i admire your persistance trying it so many times. please let us know if this works for you.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Jim Just
05/24/2017 10:57 PM

hi Jim,

only quick breads can be mixed in 3 minutes. if customer service says that you shouldn't knead yeast bread for more than 3 minutes, then the machine is not suitable for bread making. it is excellent for cakes--no one will dispute that! and i have used my kitchen aids for years without a problem. i think you have to use your own judgment here. for ex: when i make bagel dough, which is a very stiff dough, i only make a half recipe at a time so as not to put too much strain on the motor.

the question for the engineers is: which is better for the machine: 7 minutes at speed 4 or 20 minutes at speed 2? if you are really concerned with kitchen aid's warning, best to get a bread machine to use just for the mixing process. they are designed specifically for bread and are really inexpensive these days. one can often find them at the salvation army for a song!

regarding the cast iron pan, my Wolf oven is a commercial model so that could be why i've never had a problem. if this is a warning from your Wolf model, best to put the pan on the lowest shelf or instead of using the pan use one of those big blast water guns to create the steam.

i hope this helps.

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Hi Kris,
We had a similar experience with a ATK chocolate pound cake recipe. We are assuming that you have tried baking the cake longer.
Are you weighing your ingredients as weighing them is the most accurate way to measure them?
Are you using a lighter colored loaf pan?
Have you tried wrapping the pan with magic cake strips or homemade foil cake strips?
Since you are making the recipe strictly to the author's method, we suggest that you contact the author for her/his advise and/or check her/his website to see if there are any errata/corrections to the recipe.
Rose & Woody

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Hi Anna Maria,
You may want to look at Rose’s posting--Kate of Kate's Flour as this may be the closest flour to what you have read in the UK cookbooks. We are aware that United Kingdom flour manufacturers produce a “bleached all-purpose flour” by a heat-treating treatment. Kate Coldrick, who lives in England, developed a similar "bleached" all-purpose flour using her microwave. You can also get more details by looking at her linked blog, A Merrier World, under Sites I Like on the left sidebar of our blog. We recommend using this flour for any cake recipe with butter that has been softened but not melted and oil cakes. European recipes, such as Genoisé, can use unbleached flour.

When Rose visited Kate several years ago she was amazed at the difference in texture and height of the cakes that Kate is now able to make using her Kate’s flour.

We also have her technique for making her flour in “Rose’s Heavenly Cakes”.

Rose & Woody

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Hi Tiya,
Generally, we recommend them for butter and oil cake recipes baked in layer cake and two-piece tube pans. In Rose's Heavenly Cakes and The Baking Bible we included them in the recipe's equipment section.
For other author's recipes, we suggest try her/his recipes both ways to see if the strips achieve better results.
Rose was the first to have a silicone cake strip product, Rose's Heavenly Cake Strips, which fit 9 inch round and 8 x 8 inch square pans and can be clamped to fit smaller pans. We are still using our original, 11 year old strips.
Rose & Woody

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Hi Rose:

I'm using your Bread Bible cookbook and I have two 'corrections'. First, Kitchen Aid has a sticker on their dough hooks to "use Speed 2 only, see instruction manual". the cookbook calls for kneading at speed 4. Their customer service also says not to knead for more than 3 minutes.

Second, you call for placing a cast iron frying pan (or something similar) on the floor of the oven; we have a Wolf oven and placing anything on the (sealed) bottom of the oven would void the warranty -- the finish will crack.

love the cookbooks, thank you! Jim

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Question... I have a recipe that I make that is a "pound cake" style, in a 9x5 loaf pan. It has no leavening agents but it does rise. The problem is every time I make this, even though I use a tester and no crumbs or wetness comes out, when I cut into the center I always have an area that is not cooked all the way. It's not a big area, about 4 inches in the center and the upper half. I make sure the butter is the right temp when mixing with the sugar, but no matter how many times I make it, it's not cooked in the center. Thoughts?

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Thanks so much for your response! As a follow up, could you suggest if I should be using cake Strips for Butter Cakes?

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Hi Tiya,
Yes, you can bake the 6 and 9 inch layers at the same time. the 9 inch layers will be set by the time for removing the 6 inch layers.
Rose & Woody

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I apologize if this question has been previously answered. I have some UK cookbooks and would like to know if Rose has a recommendation for the best U.S. flour to use in place of UK plain flour. I know she has worked a lot with UK flour in developing a UK version of The Cake Bible. White Lily makes an unbleached version of their AP flour (not self-rising)and I suspect that that flour might be a good choice. Although I have read that UK plain flour has a 10 or 11% protein content, I have the impression that UK plain flour is closer to a softer flour like White Lily. I have not been able to find an answer to this question and would greatly appreciate Rose's expertise.

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Hello Woody/Rose,

I am planning to use the 3-Tier Chocolate Butter Wedding Cake Recipe for my daughter's Birthday cake. I would only need 2 Tiers (2 layers of 9 inch and 2 layers of 6 inches) though. My question is, can I bake 4 layers at the same time in the oven and since the baking time for the 6 inch cakes is about 25-35 minutes and for 9 inch cakes is 35-45 minutes, will the 9 inch cakes fall if I open the oven door at 25 minutes to remove the 6 inch layers out. Any suggestions?

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Adele Phyllis Unterberg
Adele Phyllis Unterberg
05/21/2017 12:24 AM

Dear Rose,
It was wonderful to see you. The service was beautiful and heart rendering.Please keep in touch.
Best wishes,
Adele

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Mary Anne Holmes
Mary Anne Holmes
05/20/2017 12:24 PM

I have made the Golden Butter Cream cake about 7 times now, and every time, it falls in the middle. I use a 2" high cake pan, room temp ingredients carefully wieghed. I've tried the whisk on the kitchenaid artisan mixer, and I've tried the paddle. I used 1/8 tsp less baking powder..Nothing works. At first it was a challenge, now it is simply maddening. I want a one-pan cake because it is just 2 of us. It tastes better than the Sour Cream Butter Cake, but at least that one works. What could possibly be going wrong, or is it supposed to do this?

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Sorry, that should be 2 teaspoons (10 grams) baking powder in the recipe I just posted.

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I calculated the amount of baking powder would be 3 teaspoons for a double recipe, enough batter for one 9-inch by 2-inch cake pan, of the Chocolate Base Cake in The Cake Bible (pages 489 – 483).

The amount of baking powder would be 2 teaspoons if I reduce the Perfect All-American Chocolate Cake to 2/3 recipe, enough batter for one 9-inch by 2-inch cake pan.

Why is there such a big difference in the amount of baking powder between these two recipes, which seem to be identical otherwise (2 teaspoons in the first and 3 teaspoons in the second)? Are my calculations off?

Two-third recipe Perfect All-American Chocolate Butter Cake from The Cake Bible, enough batter for one 9-inch by 2-inch cake pan

1/4 cup + 3 tablespoons (lightly spooned into cup) (42 grams) unsweetened cocoa (Dutch-processed)
2/3 liquid cup (158 grams) boiling water
2 large eggs (100 grams) (weighed without shells)
1 1/2 teaspoons (6 grams) vanilla
1 1/2 cups + 4 teaspoons (158 grams) sifted cake flour
1 cup (200 grams) sugar
2 teaspoons (15 grams) baking powder
1/2 teaspoon (3.5 grams) salt
2/3 cup (5.3 ounces/151.2 grams) unsalted butter (must be softened)

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Hi Libby,
For genoise cakes, we do not use cake strips.
You may want to make two cakes, one with and one without to see.
Rose & Woody

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Hi abby,
That one is not in our repertoire. You may want to check with Marcy Goldman.
Her Betterbaking web site is on our links.
Rose & Woody

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Hi Rose and Woody,
Question: When you make a genoise cake, do you personally like to use a cake strip around the pan?
I am wondering if that would help get some additional height.

Thanks.
Libby

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Hi,

I've tried about 8 different recipes for Eire Kichel...aka Jewish Bowtie Cookies. Mine turn out flat instead of airy and puffy.

I've been trying to make them like Bea's Bakery in Tarzana, CA.

I'd appreciate any help you can give me.

Abby

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Thanks for the tips and I am going to read those sections in the cookbooks. I am meticulous about weighing all ingredients in grams and I am constantly calibrating my scale to ensure accuracy. I was afraid of over whipping the batter with a stand Kitchen Aid for 7 minutes instead of 5.

Libby

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We give tips for successful génoise and sponge cake recipes in The Cake Bible, page 119 and Rose’s Heavenly Cakes, page 153. Rose also has a blog posting, Fear of Génoise -- an Important Lesson with more recommendations in the article and comments. Here are some points for successful génoise;
1. Weigh your ingredients for accuracy. This is especially important with eggs which can vary as much as 25% in weight within a carton of eggs. If you cannot weigh your eggs, we suggest adding an extra yolk.
2. Heat the egg and sugar mixture to warm to the touch.
3. The egg mixture needs to be beaten for at least 5 minutes when using a stand mixer and 10 minutes over hot water when using a handheld mixer to produce a almost to soft peak egg foam that is triple to quadruple in volume. The volume can look correct in a shorter time span, but it will not hold its structure during baking.
FOR MANY BAKERS, not beating the mixture long enough is the main reason for dense and deflated cakes.
4. Gently but thoroughly fold in the flour using a large balloon whisk or slotted skimmer and finish folding by reaching to the bottom of the bowl with a silicone spatula.
We ask are your angel food and chiffon cakes baking to their correct heights?
5. Gently fold in the butter and foam mixture just until it is incorporated.
6. Avoid opening the oven door until the minimum baking time to prevent the génoise from falling.
Rose & Woody

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Hi Tara,
Yes. You can flavor the cake layers. For the lemon layers we suggest lemon oil.
You may want to make some test batches with cupcakes.
Rose & Woody

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Dear Rose,
I made the chocolate raspberry genoise (Heavenly Cakes) a few times and each time the cake did not rise "almost to the top of the pan" as the recipe indicates. Then baked cake was about 1 inch high, and as a result, it I had fairly thin layers after I cut the layers horizontally. I did whip the sugar/egg mixture for 6-7 minutes using speed #10 on the Kitchen Aid stand mixer and it seemed that the mixture quadrupled. I also used cake flour (Swans Down bleached cake flour). The cake still was delicious!! I had the same experience with the Genoise Classique in the Cake Bible.

Question: Is there a chance that I over whipped this egg/sugar mixture OR do you think I did not fold in the flour as quickly as I should have? (I found that it was somewhat difficult to incorporate the flour so that there were no white specks left.)

Thanks for your help!
Libby

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Tara McKinley
Tara McKinley
05/13/2017 10:29 AM

Hello, I m baking the white butter cake from Rose's Cake Bible for an upcoming wedding. I will be making 12", 10", and 8" tiers (3 layers per). The groom wanted lemon and bride wanted strawberry. I am planning to make the 12" tier filled with a strawberry ganache (using Roses rasp ganache recipe). The othe two tiers I thought I could use a lemon curd between layers with a white choc ganache. My question (finally - right?) - can I flavor the basic white butter cake with strawberry powder or essence 9for the 12" tier and the lemon tiers with some lemon juice or extract? I have used her conversions for the amount of cake etc, and do not wish to upset the balance.

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Thanks Woody! Will do :)

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Hi Tiya,
We suggest checking them 5 minutes before the first time frame of 20 minutes.
Our goal for making cupcakes is for their tops to be relatively flat for frosting them. The mini cupcakes will likely dome a bit. We recommend making a smaller test batch to see if you want to make adjustments. Enjoy experimenting.
Rose & Woody

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Hello,

I am planning to make Yellow Butter Cupcakes from Rose's Heavenly Cakes but I want to make mini cupcakes instead of the regular sized ones. Could you please suggest how this would change the baking time and anything else that I should consider modifying?

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Hi Tessy,
You can buy "The Cake Bible' or any of Rose's baking books that use bleached flour because we have a solution.
Since you may not be able to purchase bleached cake flour, you may want to look at Rose’s posting--Kate of Kate's Flour. Kate Coldrick, who lives in England, developed a "bleached" all purpose flour using her microwave. You can also get more details by looking at her linked blog, A Merrier World, under Sites I Like on the left sidebar of our blog. We recommend using this flour for any cake recipe with butter that has been softened but not melted and oil cakes. European recipes, such as Genoisé, can use unbleached flour.
When Rose visited Kate several years ago she was amazed at the difference in texture and height of the cakes that Kate is now able to make using her Kate’s flour.
We also have her technique for making her flour in “Rose’s Heavenly Cakes”.
Rose & Woody

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from DFahl
05/10/2017 09:46 AM

the recipe is right in the book. it calls for mineral oil but i think any neutral oil will be fine--mineral oil is colorless.

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Dear Rose
I am all new to baking and I would like to purchase the Cake Bible. However reviews revealed that the recipe does not work with UK flours. I would like to know if there is a UK version of the book or if you can recommend a suitable book. Thanks

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Thank you for the quick response. What sort of oil? Vegetable?

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from DFahl
05/ 9/2017 05:17 PM

DFahl,the best way to get the appropriate type of cocoa butter is on line. chefcentral.com carries it. alternatively you could make the creme ivoire using oil which is actually easier to work with because it does not set up so quickly.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Susan Siemers
05/ 9/2017 05:15 PM

Susan, i will report this to my blog adminstrators. it opens up fine on gmail and aol so the looks like the issue is with outlook.

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Dear Ms. Beranbaum,

I want to make the Creme Ivoire Deluxe (pg 246 and 247 of the Cake Bible) however I am running into a big of a problem. The recipe calls for Cocoa Butter but I can't seem to find any. I've consulted some health food stores and different food shops but their Cocoa Butter appears to be geared towards skin care and moisturizer. I doubt this is what you intended when you wrote the book and this might just be the age of the Cake Bible and shifting quirky trends. Do you have any suggestions for a brand of cocoa butter I can trust or a fix for the recipe?

And a little prattle:

Thank you so much for the wonderful books over the years. Your help with the Pumpernickel Bread has turned it into a family favorite. My family has a tradition that we bake a new type of cake every birthday as anyone can guess the Cake Bible has been invaluable for your family. This year I'll be making the White Lilac Nostalgia cake for my mother (sans candied lilacs as I can't find a florist for edible lilacs in my area and the flowers sadly don't grow here very well). She is very excited.

Thank you again for all your hard work!

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Susan Siemers
Susan Siemers
05/ 9/2017 03:00 PM

Sorry to contact you this way, but couldn't find any other way to do it. When I try to open your email with your latest newsletter, it crashes Outlook. It is only your email that is doing it. It appears that there might be a virus of some sort in it. I couldn't even close the program with task manager, had to reboot computer. When I tried again, all other emails opened fine, but yours again hung up the program, wouldn't open.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Retta Finn
05/ 8/2017 10:56 AM

Retta, i never had a buttermilk cake with mini chips. the only time i used mini chips was in the grandmarnier cake. but i can tell you that the buttermilk country cake on page 41 of the cake bible has proven, over the years, to be the favorite yellow cake in the book. oh wait--you wrote chocolate and buttermilk. this is definitely not my cake and here's why: i discovered years back that cocoa makes the best chocolate cake and mixing the cocoa with boiling water releases a lot of flavor. i actually tried doing this with buttermilk but buttermilk curdles terribly on boiling. so in short, this has to be someone else's recipe. you best option to to try searching on line for a chocolate buttermilk cake with mini chips.

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Dear Rose,

For years my mother and I used one recipe for my children's birthday cakes, year after year. In fact, when my daughter turned three we made three double-batches and turned them into a huge landscape for Thomas the Tank Engine! My problem is that this is the first year my mother is no longer with us, and it's been a few years since I've made it. My daughter is turning 18, wants "Grandmother's Cake," and I can't find the recipe.

My memory is that it was one of your recipes; a chocolate cake that used butter and buttermilk, and that had the variation of stirring mini chocolate chips into the chocolate batter as the final step before spooning into pans. I thought it was in your Cake Bible, but I can't find my mother's copy. I've bought a new copy (new edition?) and nothing looks familiar. Please, can you help us? I just really want to make this for my daughter. -- Thank you, Retta Finn

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Hi Libby,
The syrup amount is the correct amount for us presenting the recipe. We have seen that many times that the amount of syrup required to saturate and moisten a cake seems excessive as we are applying it, but that is why we recommend the 24 hour time frame for the syrup to permeate the entire cake.
Once you have done it with the stated amount of syrup, you can decide what is your preference and those getting to eat this wonderful cake.
Rose & Woody

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Hi laceyface,
From our making this recipe several times, the 3/4 cup yield has worked.
We suggest that you just do not reduce it as far with the microwave method.You may also want to try making it in a sauce pan and then weigh it when it is the correct consistency. Then try making it in the microwave using your weight result as your target.
Rose & Woody

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Hi Paul,
We are unfamiliar with the recipes and suggest checking with Williams-Sonoma to see if they have any corrections for their version. We have seen many times, including our own, that a publication errors in reprinting. The 2 teaspoons sounds more correct than 2 tablespoons, since a teaspoon of baking soda equates to 3 to 4 teaspoons of baking powder. You may want to make a 6 cupcake batch with the Williams-Sonoma one to see.
Rose & Woody

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HI Rose,
I made your Polish Princess cake from the Baking Bible. I loved all the flavors!

I do have this question. When I made the tea vodka syrup, I had about 2/3-3/4 cup. [I did measure all the ingredients in grams -- 177 grams for the water, for example.] I brushed 1/3 of syrup on the bottom as the recipe stated. As I was brushing the top with the remaining syrup, the cake appeared to get soggy or very wet. Since I was afraid that the cake would be too soggy, I did not use all the syrup and I had about maybe 1/8 cup left (definitely less than 1/4 cup). Should I have gone ahead and used up all the syrup to brush the top?

Thanks so much for your advice!
Libby

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Hi Robin,
To our knowledge, the only Lemon Bar Rose has is the Lemon Bars in "Rose's Christmas Cookies". However, Martha Stewart and several others have recipe on-line with lemon curd and cranberry. We do have a lemon curd with cranberry swirls as a tart in "The Baking Bible."
Rose & Woody

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Robin Carole Schatz
Robin Carole Schatz
05/ 2/2017 05:47 PM

Many years ago, I clipped a recipe of yours from, I think, the Washington Post. It was similar to a lemon square, but instead of a lemon curd topped shortbread crust, the curd consisted of butter, eggs, and frozen cran-raspberry juice. I loved that recipe and wanted to make it for a shower I am attending. Alas, I can't find the recipe anywhere -- in my files or in any of your books (maybe I'm missing a book?). Can you help me? Thanks.

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I recently made the banana split pie and had trouble with the chocolate sauce. In the Pie and Pastry Bible it says it can be made in the microwave, so I used a greased Pyrex and heated the mixture, intermittently stirring it, until it reduced to 3/4s of a cup. It was however not the consistency of chocolate sauce. It was more of a solid ball that couldn't be piped or drizzled on the pie. Can you tell me what I did wrong? The instructions in the book only said that you could do all of the steps in the microwave to prevent scorching with no other specific directions. Thank you

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Paul McCarthy
Paul McCarthy
05/ 1/2017 10:57 PM

Hello, I'd appreciate your thoughts on this. A reader requested a cake recipe in the Gourmet magazine "You asked for it" column from May 1991, called "Chocolate Cream-Cheese Cake Bellissimo" from a Mount Shasta California restaurant called Bellissimo. Essentially it is like a 12 inch black-bottom cupcake with a chocolate glaze. Here are the ingredients for the cake batter: 3 C all-purpose flour, 2 C sugar, 6 Tbsp unsweetened cocoa powder, 2 Tbsp baking soda, 1 tsp salt, 2 Tbsp apple cider vinegar, 3/4 C corn oil. I have made it and it tastes overly of baking soda, and the amount simply seems excessive considering the rest of the volumes. I have seen a virtually identical recipe for 24 cupcakes from Williams-Sonoma, but it only calls for 2 teaspoons of baking soda even though the volume of ingredients is greater for pretty much everything. I suspect this is yet another recipe mistake. Your thoughts would be welcome. Thanks, Paul

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Laura Rowe
Laura Rowe in reply to comment from woody
04/30/2017 06:07 PM

Thanks for getting back with the correction, Woody. Laura

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Hi Laura,
Thank you for bringing this to our attention. Rose just added this to the Errata/Corrections section:
page 314, corrections in bold: top of the chart should be: MAKES: SEVEN 4 3/4-INCH FLUTED TARTLETS
OR EIGHT 4-INCH TARTLETS MADE IN FLAN RINGS

page 315, under EQUIPMENT should be: Eight 4- by 3/4-inch flan rings or seven 4 3/4- by 3/4-inch fluted tart pans with removable bottoms

Rose & Woody

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Thanks, Woody, The Bittersweet Chocolate Cookie Tart Crust recipe should make eight 4 ¾-inch tartlets. I only have 4 ¾-inch tartlet tins, so am not sure how many to make to accommodate the amount of filling in the Chocolate Pecan Blast recipe or if it makes much difference.

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Hi Libby,
We do not recommend freezing the cake completed cake, because of the passion fruit curd will lose flavor. Storage times for the cake and buttercream are on page 3 and in "The Cake Bible". We suggest freezing the cake and frosting separately, and refrigerating the passion curd for up 10 days. You could complete the cake a couple of days ahead of serving it and letting the cake and buttercream warm up to room temperature a few hours ahead.
Rose & Woody

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Hi Cynthia,
Have you tried chilling the GNB a bit before piping?
Have you experimented with the White Chocolate Buttercream that is in "Rose's Heavenly Cakes" and The Baking Bible"?
Rose & Woody

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Cynthia Pedro
Cynthia Pedro
04/27/2017 01:33 AM

Hi Rose and Woody,

I love rose's golden neoclassic buttercream and i have never used any buttercream with shortening since ive tried GNB. I discovered adding white chocolate in it and people are loving it. But my problem is i cant pipe any roses using GNB it just would not form into flowers even using the flower piping nozzles like the russian nozzles. is there a way of using GNB for piping flowers

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Hi Laura,
We are away in New York for our book's photo shoot, but do not have our books here. So we will answer your question on Friday.
Rose & Woody

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Which is the correct number of pans to use for the Chocolate Pecan Blasts page 314-315 The Pie and Pastry Bible. Within the recipe there is a discrepancy between the yield (makes seven or eight) and the tart crust and and equipment (both eight or eight). (see below)

Chocolate Pecan Blasts

Makes: seven 4 3/4-inch tartlets or eight 4-inch tartlets

Bittersweet Chocolate Cookie Tart Crust for eight 4-inch tartlets or eight 4 3/4-inch tartlets (page
61), prebaked and cooled

Equipment: Eight 4- by 3/4-inch flan rings or eight 4 3/4-inch fluted tart pans with removable bottoms

(I tried to post this question under corrections for The Pie and Pastry Bible, but I wasn't able to access the comments.)

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HI Rose,
Can you freeze a completed White Gold Passion Genoise (in Heavenly Cakes, p. 173)?

Thanks so much. I also really appreciate all your answers to my questions!
Libby

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Hi Libby,
You can use it taking in account of The Notes we wrote concerning the differences. You may want to experiment making single layers using the Windra and cake flour/cornstarch to see which you prefer.
Rose & Woody

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Thanks for the response, Woody! I meant I wanted 3 layers of 6 inch cake and didn't mean that each layer will need to be 3 inches high. Apologize if my question wasn't clear.

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Hi Tiya,
This recipe is the same as the Base Yellow Cake Formula in the Wedding Cake chapters. The base recipe is for a single layer 6 inch cake. We do not recommend baking a 3 inch high cake as it is difficult to bake the cake uniformly throughout.
Rose & Woody

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Hello,

I want to use the All-Occasion Downy Yellow Butter Cake recipe from the Cake Bible to make a 6-inch three layer cake. Could you please give me pointers on what adjustments I would need with respect to the baking time and quantities.

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Hi Rosary,
We are on a photo shoot, so I do have access to RHC. I think we just dilloped and smoothed the curd over the layer of the buttercream for the filling layers.
Rose & Woody

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Yes. I'm familiar with incorporating the curd into the mousseline. I was talking about the decorating instructions for the Woody's Lemon Luxury -- to first make swirls in the buttercream and then swirl dollops of the curd that goes on top.

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Hi Rosary,
Just the photos in our books and what Rose shows on her YouTubes. For incorporating the lemon curd, we usually just blend it into the cooled buttercream in the mixing bowl
Rose & Woody

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Thank you for your suggestions, Woody. The Lemon cake with the components you suggested was amazingly good and the birthday boy was extremely grateful!

I don't suppose you have a photo of what the top of the cake should look like. I couldn't quite figure out how to swirl dollops of the cured through the buttercream.

Thanks again,
Rosary

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HI Rose, I made the Genoise Classique cake (Cake Bible) and it was wonderful. Now am going to make the White Gold Passion Genoise (Heavenly Cakes). I noticed that in the Passion Genoise, the recipe uses Wondra flour.

My question is: Could I use Wondra flour in the Genoise Classique cake that is used in the Star Spangled Raspberry Cake (Cake Bible)? The recipe says to use cake flour/cornstarch and since Heavenly Cakes was written after the Cake Bible, I am wondering if Wondra flour could be used in the Genoise Classique cake. Would Wondra flour make the Genoise Classique cake too fragile for the Star Spangle Raspberry Cake?

Thank you!
Libby

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Rachel
04/23/2017 08:39 PM

Rachel, the recipe is in rose's Christmas cookies. But as a Mother's Day gift I will post the recipe on the blog for this Saturday.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from A.R El-Mongy
04/23/2017 08:34 PM

A.R. Is it my chocolate chip recipe you are using?

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thank you rose and woody !

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Hi Rose,

My mother-in-law misplaced your recipe for Scottish shortbread cookies and she's a big fan! Is there a place where I could find it? I'd love to surprise her for Mother's Day.

Thanks,
Rachel

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i am talking about the cookies not the chocolate thank you so much for your Response
i have spots on the top of the cookies

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from A.R.elmongy
04/23/2017 09:21 AM

A,R, it sounds like you are getting chocolate bloom. have you tried using packaged chocolate chips? i've never had this happen with them. if you are storing your chocolate in a warm place and then putting it in a cold place that will cause the bloom to form.

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A.R.elmongy
A.R.elmongy
04/23/2017 03:29 AM

Hi Rose,
I have light colored spots on the top of my chocolate chips cookies and it looks ugly why is that
BTW i tried different methods / chilling my chocolate first before mixing but still the spots always occur

REPLY

Hi Libby,
We have not worked with the Goya product, and suggest that you contact them.
Perfect Puree is available on-line and at select grocers.
Rose & Woody

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Hi Rosary,
You can add lemon curd to the Mousseline as we did for the White Chocolate Buttercream. Or just some a bit of lemon zest or oil.
The Hong Kong cake is very light in flavor, and is 2 inches in height. We suggest splitting in 2 layers.
Rose & Woody

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HI Rose,
I would like to make the White Gold Passion Genoise (from Heavenly Cakes). I am only able to get (Goya's) frozen Passion Fruit "pulp" (not puree). This pulp does not seem to have any seeds. Do you have any suggestions on how to make this pulp into a "puree"? (I also was not able to find Perfect Puree "concentrate").

Thank you very much. I appreciate this website!!

Libby

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Thanks, Woody. To clarify:

Are you suggesting that I use Mousseline buttercream with lemon curd added to it? And that I also use lemon curd between the layers, as in Woody's Lemon Luxury?

Regarding the Honk Kong sponge cake, are you suggesting that I can split that in half (or in 4) layers?

Thanks so much, again. This forum is an amazing gift to all of us from you and Rose.

Rosary

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Jerry Ruth
Jerry Ruth in reply to comment from woody
04/21/2017 10:48 AM

Woody,

Thanks for the response and suggestions. I think I am going to try the chiffon in the round pans.

Also I want to thank both you and Rose for all your hard work and dedication to creating such detailed and wonderful recipes, because of you two and your work, you make all of us home bakers look good! :)

Jerry

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hi Rosary,
You can easily adapt the Woody's Luxury by making a 4X recipe of the Base Yellow Cake from "The Cake Bible" (page 492) and add the lemon zest. Basically the same cake, less the white chocolate.
Make the Mousseline Buttercream as a substitute for the White Chocolate Buttercream and add the Lemon Curd.
Being a chiffon cake, the Renee Fleming is what it is with the depression when baked without a center tube.
We also suggest you look at Rose’s posting for the: Hong Kong Sponge Cake--an Amazing Technique. Along with the recipe there is also a video by Vietnamese baking blogger Linh Trang making the cake and explaining how she created this cake to prevent dipping. You can add lemon zest to the cake.
Rose & Woody

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Hi debb,
Yes. You can simply increase the leavenings by the same ratio as you do for the rest of the ingredients. We have not experienced the bubbling when we have made larger batches. Hopefully, just a fluke.
Rose & Woody

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hello rose !!! wonderful baking bible ! your granola cookie is my family's favourite ! question regarding doubling the recipe: can i simply double or triple the baking soda and baking powder when multiply by 2 or 3 - or should i uae a didferent formula or ratio for the leavener when increasing ? when i double the recipe, it looks a bit off - bubbly on the top while baking.

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I am desperate. I hate the taste of white chocolate but I decided to give one more try and made Woody's Lemon Luxury Buttercream for a special birthday. I used Green & Black's white chocolate. The lemon curd is delicious and the texture of the finished buttercream is glorious. But it still tastes like white chocolate and I still hate the taste. I might complete and bring this cake, anyway, but I need another suggestion for a lemon birthday type cake.

Can the Renee Fleming Golden Chiffon cake with Lemon curd Whipped Cream & Powdered Lemon Zest be baked as a layer cake? If yes, what would I fill it with? Lemon curd, or just the lemon whipped cream? Or the Light Lemon Curd buttercream?

Or Rose's Cheesecake with Lemon Curd on top? If so, how much lemon curd?

Any other thoughts?

Thank you
Rosary

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Hi Jerry,
We have converted the Orange Glow Chiffon to a 9 inch round pan in Rose's Heavenly Cakes, however it does have a depression in the center, which can be topped with whip cream. We suggest that you look at Rose's posting: Hong Kong Sponge Cake--an Amazing Technique. This cake has a flat top, can be flavored with orange juice, and you can see a video on how to make it. Another possibility is the Grand Marnier Cake, which can be baked as a layer cake.
Rose & Woody

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Tom
04/20/2017 09:35 AM

hi Tom,

i've never had a dewberry--not sure if they even grown in my area. first thing to consider is how much sugar they require. if they are not as tart as blackberries, you'll need to cut the sugar. as for masking raspberry flavor, i find that blueberries marry well with other berries so might be a good idea to do a combination. you could also make a crisp instead of a pie.

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I need to make an orange layred cake this weekend for a baptism, any ideas on how I can convert a yellow or white cake into one. Should I just add orange zest or substitute orange juice for the liquid? Or can the Orange Glow Chiffon be baked in 9 inch round pans? Any ideas or advice would be greatly appreciated.

Thank you!

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I just picked a mess of fresh dewberries and had a few questions:

- If I made a pie do I just follow the blackberry pie recipe?
- My wife thinks they taste just a hint too much like raspberries and she hates raspberries (which is weird). Any ideas to cover that up (probably not but thought I'd ask)?
- If you had any other great dessert ideas for dewberries please let me know.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Anonymous
04/19/2017 05:47 PM

1. neither one nor the other

2. neither one nor the other

these would not be classic génoise or biscuit but a variation.

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Hi Rose,
1.if a Sponge is made by beating whole egg (Genoise method) but no butter added in, could I considerate this as Genoise or Biscuit?
2. and if a Sponge is made by beating separated egg whites and egg yolks with butter in it, could I considerate this as Genoise or Biscuit?
Sorry for asking this question, but the definitions really make me confused.
Thank you

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Luu
04/19/2017 02:49 PM

hi Luu,
biscuit does not have any butter and has egg whites beaten separately both of which make it a very light cake with the strength to absorb a lot of syrup without falling apart. génoise not only has butter, it uses whole eggs though these days i add an extra yolk for every 4 whole eggs because the proportion of yolk to white has decreased due to younger laying hens being used in commercial venues.

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Hi Rose,
Today I had a discussion with my friends about Sponge Cake. He said that Genoise was just a Biscuit with extra butter added into it. But I always thought that eggs in a Genoise recipe should be beaten whole, not separated, while a Biscuit really needed the beaten separated egg yolks and egg whites. Another friend from Italy agreed with me and said that the Genoise, because the whole eggs were beaten, was moister than Biscuit but also shorter, a little bit denser and absorbed less syrup, because the beaten separated egg whites incorporated more air into the Biscuit batter.

Which statement is true?

Thank you,
Luu

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