Real Baking with Rose Discussion Forums

Almond Peach Cake

2010-03-09T18:50:21-05:00

Im thinking of pairing Roses Golden Almond Cake with a Peach Buttercream. Possibly adding Peach Puree to SMB. Anyone have any thoughts or have done this before?
Thanks,
Lori V.

basic sourdough recipe using a liquid starter

2010-01-20T13:11:24-05:00

I am in need of a basic sourdough recipe using liquid starter. I used the recipe from TBB and converted my liquid starter to stiff, but I am looking to cut out that step. I can’t understand the instructions how to rewrite the existing recipe to use a liquid starter. CAn someone help?

Cannoli Cream Cake

2010-03-12T13:40:29-05:00

I was wondering if anyone had a good recipe or direction for one of these types of cakes? My sister is asking me to make a cake like this for the christening of my Nephew/god son to be. It isn’t until May…so I would like to get a trial run going.

Three in a row Lemon Meringue Cake, Devil’s Food Cake With Midnight Ganache, Southern (Manhattan) Coconut . ..

2010-03-17T08:14:38-05:00

March is another many birthdays month in the family, so I was able to try out 3 new cakes from RHC. People are STILL talking about the Devil’s Food Cake. When I told the recipient he could freeze it, he said “No way, I’m going to eat it all.” The Lemon Meringue I turned into a Key Lime Meringue by substituting Key Lime juice and zest wherever lemon was called for—smashingly good. Yesterday I made the Southern (Manhattan) Coconut cake with Silk Meringue Buttercream. I told my 88 year old mother that the book said it was better the next day. She could not wait. ate a huge slice, and is still raving about how good it is. I forgot to take photos. duh. But, every cake I’ve tried from RHC has been amazingly good, surprisingly easy (though complex), and beautiful. I’m a newbie at scratch cakes, and to have recipes that are logical and consistent have made this very enjoyable. Can’t tell you how many flops I’ve had trying other people’s recipes…

Using 14”, 10”, and 6” by 3” Cake Pans! Need help with Rose’s butter cake recipes!

2010-03-16T22:51:56-05:00

I’m planning on making a wedding cake using 3” deep cake pans, but all of the butter cake recipes in The Cake Bible use 2” pans. I’m not sure how to adjust the recipes. Can I just use more batter to fill the pans 2/3 full? But what about the baking powder amounts? How are those affected? Any help would be much appreciated! Thank you!

Kaylin

What is the fascination with red velvet cake?

2010-03-10T21:20:04-05:00

I am seriously curious… Why do people want to eat all that food dye and not just make a nice moist buttermilk cake. Am I missing something? It’s just the color right?

Problems with the German Chocolate/Chiffon cake

2010-03-05T05:46:52-05:00

I baked the German chocolate/chiffon cake with great success the very first time I tried it, but sadly my past 2 attempts have met with failure. The cake layers aren’t rising to the levels they should. I’m pretty sure it’s not ingredients.

Part of the problem is probably that I’m baking 2 layers on 2 different racks in the oven, because my oven will not accommodate two 9” pans on one rack. And to keep the magi-cake strips around the pans, I had to place the pans on small cookie sheets - enough to shield half of the lower cake from the upper heating element. I think the non-rising issue did not happen the first time I baked the cakes because I was too lazy to use the cake strips (but of course the cake ended up a little dry) so I didn’t have any cookie sheets shielding the lower pan, but the upper round pan would have definitely shielded SOME of the lower pan.

The second time I baked the cakes, both cakes rose to only about 1” high and were a little dense. Today, the cake on the upper rack rose to about 1.5-1.75” while the cake on the lower rack, which was partially covered by the upper cake, stayed at about 1” the entire time. The upper cake, although not very high, is less dense than the lower cake, but still very different from my first attempt. If the problem were solely the shielding of the cake pan, the upper cake should have baked normally. So I’m at a bit of a loss. Could another contributing factor be that the upper cake is on the MIDDLE rack instead of in the LOWER THIRD of the oven as Rose specifies? Would that make a difference to how the cake rises?

Anyway I’m going to try baking one cake at a time with the rack in the lower third of the oven, to see if it helps anything. My question is: Should I make 1/2 the batter, bake one cake, and then make and bake the other half? Or would it be alright to make the entire recipe and allow the second pan with 1/2 the batter to sit in the refrigerator while the first pan bakes? I’m concerned about the effect on the leaveners.

Thanks in advance for any advice! Need this cake to work for a birthday in April!

What size cake for 100 servings?

2010-03-11T19:03:37-05:00

I suppose I should be able to figure out the answer to this question but I’m stymied - even with the Rose factor. I need to make a cake for 100 and I can’t figure out how many tiers and what size I should make. My preference would be for three layers. Rpse has a cake for 150 servings that consists of a 12” , a 9” and a 6” layer. i’m thinking maybe I should just make one for 150 but it seems like a waste of food. Any suggestions for 100 servings?

RHC Devil’s Food Cupcakes

2010-03-14T20:24:24-05:00

I’ve been wanting to try this cake ever since RHC first came out, so when the call for chocolate cupcakes came, I couldn’t resist trying this version. I was somewhat pressed for time, so I was not able to bake them one pan at a time, or to stop piping the ganache after the first one to whip or chill it. So they aren’t my prettiest, but I thought it might be helpful to post notes.

Hopefully you can tell from these pictures how dark and shiny this ganache is, it’s really beautiful. My batch was a little soft for piping, but I can see how it would be a perfect consistency for the presentation in the book.

I thought the cake was going to end up tasting similar to the Cake Bible’s choc fudge, but it’s different, less bittersweet. Beautiful soft, fine texture. I made these according to the method given in the outcakes for this cake. http://www.realbakingwithrose.com/2009/11/devils_food_cake_on_page_99_of.html#more The recipe made 26 cupcakes.

Somehow I was thinking that both the cake and the ganache might be too strong/bitter, but it was not the case at all, these are chocolate-y but not overly intense.

My favorite part of this recipe was the brandied cherries. I first made them over a month ago and have made several more batches since. They are great with vanilla ice cream as well as anything chocolate. They peak about a week after being made, but stay good for at least two weeks, probably longer but I wouldn’t know as I haven’t had any last that long.

Sicilian Pistachio Cake

2010-03-11T02:48:48-05:00

I was going to wait until Monday and post this with the other bake off cakes, but I made this tonight and decided I couldn’t wait to share, so I’ll just add a link back here to Marie’s posting. The crumb of this cake is extremely soft, tender, and delicate.