Real Baking with Rose Discussion Forums

whipping simmered cream?

2008-05-16T11:26:24Z

Hi, folks-

Does anyone know if heavy cream that has been simmered and chilled will whip more or less normally? I’d like to put some hot cream in a french press coffee pot with some coarsely ground coffee, ‘brew’ it, chill it and beat it to make coffee whipped cream. If this doesn’t work, I’ll go the instant coffee route, but fresh brewed coffee tastes so much better than instant. It would be nice to get that extra flavor into the cream.

By the way, inspired by one of Hector’s posts, I had another try at baking a classic genoise at 5000 feet. Instead of using my usual altitude-adjusted recipe, I used the one from TCB, just reducing the sugar to 80g and baking at 375F. Wow! It was gorgeous! Beautifully even-textured, 2” high before trimming. A fluke? No. I made another. The result was the same. Thank you, Hector!

Cathy

A Rye and some Cheddar

2008-03-30T19:15:29Z

I had a productive Sunday: made a nice Jewish Rye from the BB, which is one of my favorites. It got a little high....the yeast must have been super-happy today.

And then tried the Cheddar Loaf. It’s respectable. I think I kneaded out some of the air.

I want to post my pics....but they’re too big, or I’m not doing it right or something. How can I get them up to show you all?

Customer wants stiff, “crispy” icing??!!

2008-04-27T18:56:45Z

I have a small home-based baking business. I’ve always used only “real” buttercream--that is, the meringue-based or French style buttercreams most everyone on this board mentions.

Last week a man wanted to order a birthday cake from me, and stated vociferously that he did NOT want anything “gooey” or “soft” as frosting. Rather, he wanted something he termed “crispy.” I was puzzled. The man had lived for a while in South America and said the cakes he would get there had this “crispy” frosting. The next day he came by and said the word he was thinking of is “icing.”

So he wants a sturdy, butter-based lemon cake, which I can handle no problem, but then he wants a hard crunchy icing. Any suggestions? I was thinking of royal icing, but have seen posts discouraging that as a cake coating. I have only used royal icing rarely, typically just for decorations or baked onto puff pastry. I would like to take the job but don’t want to promise something I cannot deliver.

Help! Please!

Kitchenaid or Cuisinart Food Processor

2008-04-01T16:39:10Z

I am trying to decide which food processor to buy, the Kitchenaid or Cuisinart. I’ve decided on the 9 cup but which one? I read the reviews at Amazon and thought I had decided but I’m getting cold feet. Can anyone here tell me about their food processor to help me decide? Thanks!

Lemon Cream Illusion- vanishing texture in a layer cake

2008-05-15T12:48:44Z

I made a lemon cake this week, with the goal of intense lemon flavor with a light, ethereal texture. I decided to use TCB’s Lemon Cream Illusion as a filling, which is basically lemon curd lightened with Italian meringue. According to TCB’s comments is intended for a roulade or charlotte, but I loved it as a filling in a layer cake! In comparison to the lemon curd mousseline bc, it has a wetter, much softer texture that seems to disappear in your mouth.

Because I saw a couple of comments on it being soft, I opted to include the optional gelatin. Even with the gelatin, the Illusion is indeed soft and to be safe I used a buttercream dam around the edge when sandwiching layers.

For the cake layers, I chose the “riche” variation under genoise classique, but I think next time I’ll try the biscuit de savoy, in hopes of a softer, airy texture to go with the “vanishing” quality of the Illusion. Interestingly, the “riche” did not seem lower in height than the classic.

I frosted the cake with lemon curd mousseline, and maybe I wasn’t supposed to do this, but I also added about 2 ounces of Limoncello. The Mousseline was divine, but not as light and airy as the genoise and the Illusion. Next time, I might try stabilized whip cream or maybe swirl a large dollop of the Illusion on top of the cake.

I’ll post pics if I can find my camera before the cake is all gone…

Looking for the best whole wheat bread recipe…

2008-05-16T11:09:47Z

I am looking for that perfect whole wheat bread recipe, so I thought I would ask everyone here to share their favorites. I have tried several different recipes from various sources over the years, but have never been 100% satisfied. I would also love to hear any tips and advice on making a phenominal loaf of bread. Thanks!

Neoclassic buttercream with Mascarpone!!

2008-05-14T20:43:03Z

I’d like to report a success--I made Rose’s Neoclassic Buttercream recipe, substituting Mascarpone (Italian cream cheese) for the butter. It’s wonderful!! Do try it! Just be sure to weigh or measure carefully to ensure that you’re using the equivalent amount of cheese for the butter.

How do you put filling inside a cupcake without cutting it?

2008-05-14T18:18:19Z

How do you put filling inside a cupcake without cutting the cake?. I was thinking of injecting it into the side, would this work?. I don’t want to cut the cake as it will have fondant topping and would be too noticeable.

Would my idea work?. Does anyone have another suggestion? :d .

Also what is an easy yummy filling for a vanilla cupcake?.

Couple of photos - Valentines and Birthday Cake

2008-05-15T05:15:02Z

Hi all,

I’ve finally got around to posting these pics.

First one is a Valentines Dessert I made from a 1/4 batch of TCB Light Whipped Ganache, frozen in circle stack mold with mixed berry compote in the middle. After unmolding, drizzled 60% Lindt Chocolate on top with a few heart sprinkles. Photo is about 30 minutes prior to serving so still very frozen but once almost thawed so it was like a semi-freddo....so yummy, so rich!

Next one is the Thomas the Tank Engine (Thomas the Train) Cake I made for my 2 year old’s birthday in April.
It’s made of:
1 x TCB Perfect Poundcake in loaf tin
1 x TCB Perfect Poundcake in lamington (sheet) tin
1/2 mix Perfect Poundcake in nut loaf tin
(had fun getting the baking times right on those last two!!

Stacked together with a 1/2 mix of Neoclassic Buttercream and covered in Marshmallow Fondant (which is not widely used here).

It was my first ever attempt at coloured marshmallow fondant so whilst there were some imperfections I was delighted when my little boy just stood and stared whispering “thomas” over and over

Yes it was sweet but then so were the two year olds devouring it!!

Going to try the Chocolate Oblivion Truffle Torte tomorrow for a dinner party (assuming my little one has his nap so I have time to make it that is!!)

Happy Baking,
Cate

Girolle For Chocolate?

2008-05-15T09:40:34Z

I have a little spin-scraper Girolle cheese cutter that is also used for making chocolate curls/ruffles. Certain Swiss chocolate companies have created little wheels of chocolate to be used with this cutter, but they are quite expensive ($40.00+ for about 12 ounces of chocolate!) and I am wondering if anyone has directions for adapting their own chocolate to make these wheels at home? There is a percentage of vegetable oil or paramount crystals to soften the chocolate slightly, so that it ruffles instead of splintering. I am hoping to make these wheels for this cutter, so that I can transport them to wedding reception sites and make the chocolate ruffles there. I have experimented several times with white, dark, milk… and all three I cannot get quite to the right consistency.

Anyone have any thoughts?