Real Baking with Rose Discussion Forums

regarding chocolate base in TCB. URGENT !

2013-06-18T14:42:52Z

I need to make 2 ten inch cakes… im really horrid at math so i figured id double check my calculation with someone here ! =) so according to my understanding. To make a 2 layer 10 inch cake i need to multiply the base recipe by 5 and as per the baking powder measurements, thats one and half tsp into 5 = 7.5 tsps of baking powder… RIGHT?! Someone pls chime in and help me out ! Need to start baking tomorrow and im so worried! Much thanks in advance! =)

cream cheese frosting

2013-06-16T10:56:00Z

I make a regular cream cheese frosting for my carrot cake with cream cheese, butter and icing sugar, and have been wondering how long it can last at room temperature. Jeannie had mentioned she uses that frosting as a filling for her fondant covered cakes. So does that mean it wont spoil for a couple of days at room temperature? Would that also hold true if I substituted mascarpone for the cream cheese?

I too have been thinking of using it as a filling in my fondant cakes….i prefer it to the white chocolate cream cheese frosting in the cake bible.

Cakes do not brown at the bottom and sides, but test done with a tootpick in the centre

2013-06-13T01:04:45Z

I am fairly new to baking, but I have taken to it with a lot of passion after reading The Cake Bible. In the begining I used to bake in my microwave using the convection setting and my cake tops would just not cook!
Recently I have invested in a new counter top Oven with both conventional and convection settings. The first 2 cakes that i made turned out good enough but their tops did not brown very well / at all but the sides were nice and brown and the cake was cooked very well.
I have a fairly new problem at hand these days. I am trying to bake an All Occassion Downy Yellow Butter from TCB. It has been very hard to find a 9” x 2” pan these days. Oops, forgot to mention I live in India.
So, I decided to bake the cake in 8” X 2” pan. I calculated the recipe ingredients using the Base Formula for Yellow butter cakes and multiplied it by 3.5 (Rose Factor for 8” cakes).
Since 8” cakes fall in the Level 1 category, I multiplied the baking powder by 3.5. My problem here is that the bottom and sides of the cake dont even brown a spec, where as the top does brown. My cake was tested done after 42 mins. It also did spring back on the top.
The cake did rise beautifully to 2” and had no domed or sunken center
Here is what I did
1)Pre heated the oven for 20 mins at 180 degree celcius
2)Buttered the and floured the cake pan.
3) Calculated the ingredients as per the formula and “weighed” them using an electronic weighing scale
4) The butter was at 23.9 degrees C
5) Whisked the dry ingredients with a wire whisk for 1 min
6) Added the butter and 3/4th milk and mixed it with a hand held mixer for 1.5 mins on high power
7) Mixed Egg yolks, vanilla and 1/4th milk and mixed it lightly
8) Added this mixture to the batter in 3 batches, every time mixing it for 20 seconds.

Filled the cake pan with the batter and tapped it thrice on the counter top to remove any air pockets.
The batter filled up 3/4th of an inch. The cake rose beautifully to fill up the pan.
After 30 mins I rotated the cake in the oven (without lifting the pan).
After 35 mins in the oven, the cake did shrink marginally (few millimeters)
After 42 mins the cake tested done with a toothpick.
By that time the cake had shrunk from the side a little and there was NO BROWNING at all.
I let it cool in the pan for 10 mins and then inverted it on a cooling rack.
Surprise surprise, the cake bottom and sides were as white as the batter!!! And the sides were all crumbly!
The after being tasted does seems to be cooked but when i pressed a liitle cooked cake between my thumb and index finger, it was all gummy!

I am in total distress and this is an SOS call! What is going wrong?
Last 4 of my cakes have seen this tragic end1 I have tried everything.

Initially I thought my oven was not calibrated properly, so I increased the baking temperature form 350 degrees to 375,
but then it had huge tunnels and was still white at the bottom and sides!
I switched from convection to conventional mode still no respite. I also changed the position of my racks from middle to lower third!

Please suggest.
Cannot attach a picture as the size exceeds the permissible limit (

Two-stage mixing technique

2013-06-13T19:07:28Z

I want to use Rose’s two-stage mixing technique for my own chocolate butter cake recipe which has melted chocolate.
My question is at which stage do I incorporate the melted chocolate into the batter example add the melted chocolate together with the butter into the batter?

Thank you

Buttermilk - Sour Cream Substitution for Cake Recipes

2013-06-03T11:44:38Z

Am I able to substitute sour cream for buttermilk at 1:1 and vise versa? I want to know if there will be a change in taste and texture of the cake especially for chocolate cakes where the acidity of the batter is crucial to the chocolateness and color of the cake.

Thank you.

How much buttercream frosting for 36 cupcakes & 1/2 sheet cake

2013-06-03T11:30:22Z

I will be making 36 cupcakes and a half sheet cake this weekend.
The cupcakes will have a Vanilla BC single swirl/rosette using a large tip and the cake will have two layers of chocolate cake with one layer of chocolate buttercream filling to include standard borders and decorations.

Can someone please tell me how much mousseline buttercream frosting I will need for both?

Thank you.

Favorite 12 inch cake

2013-06-02T07:19:29Z

My dad wants me to make another tire cake, this time a mustang tire. I am going to do 2 12 inch cakes and layer them. Could anyone provide their favorite 12 inch cake from either tbc or rhc? I haven’t made any layers this big and I don’t really have time for a practice taste test. It can either be chocolate or yellow or white etc, I plan on frosting it though with probably j ust a plain vanilla since I will be covering it in mmf. I would prefer NOT to have to syrup the cake, and I will be freezing it prior, any suggestions?

karmel cake - scaling up and making the caramel

2013-06-04T09:11:29Z

So i wanted to bake the karmel cake in a 10 inch pan.. planning on baking a two layer 10 inch cake ... i ve had trouble with this cke before.. but not in terms of size but in terms of the making of the caamel itself. mine kept splitting and i ended up blitzing it to make it a homogenous mixture…
anyhooe someone anyone please help =) how should i scale this cake up to get a 10 inch pan worth? and hints from people who ve had success with this cake wpuld be really helpful to me right now =)

Adjusting white velvet cake recipe for 12x18” cake

2013-05-25T09:47:15Z

I’d like to bake your white velvet cake in a 12x18 pan - what adjustments should I make to the recipe? Thank you for your help.

Paperdiva

Stupid question,,,freezing cakes

2013-06-02T19:18:08Z

So I have been making cakes, decorating fully and freezing lately. They have been turning out great. The next cake though I don’t think I can do all in one day so I was thinking of making the cakes prior and then decorating them, say, the next day. my question is, would the cake be ok if I made it, wrapped it in plastic wrap and put in the FRIDGE overnight, and then the next day frosted, covered in fondant, decorated, and froze? Then, I’d do as normal and take from the freezer, to the fridge, then to the counter on day of serving.

Just wondering if this is too much fridge freezer fridge nonsense.?..