Real Baking with Rose Discussion Forums

whipping simmered cream?

2008-05-16T11:26:24-05:00

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

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

2008-04-27T18:56:45-05:00

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!

Neoclassic buttercream with Mascarpone!!

2008-05-14T20:43:03-05:00

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?

2008-05-14T18:18:19-05:00

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?.

Girolle For Chocolate?

2008-05-15T09:40:34-05:00

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?

sheet cake to serve 150?

2008-05-11T18:18:27-05:00

Hi,
I need to make a sheet cake to serve about 150 people (it’s a 5th grade graduation). Does anyone have thoughts on how large a sheet cake would have to be to serve this many? I rarely make sheet cakes so I’m trying my best to calculate exactly how much of what to make.

Elise

need help with 3D cake - it’s breaking!

2008-05-11T00:28:18-05:00

Hi all,

Please help! I�m trying to make a 3D bear cake and have tried Chocolate Fudge and Golden Luxury [as suggested by forum members]. Both taste great but were very soft and unable to hold the 3D shape after unmoulding. The Golden Luxury (used Lindt white chocolate) held its shape better than the Chocolate Fudge, but it was still too soft to support the head.

What am I doing wrong?

Did I unmould too soon? I opened the pan after 10 mins (as per Wilton�s directions). I tried both Wilton Release and Pam for Baking but the cake stuck to the pan in patches. How much spray should I use, a light mist or a heavy white coat? Am I taking it out of the oven too early?

I�d really appreciate any advice, thanks!

buttercream for hot weather?

2008-05-08T15:52:56-05:00

I am making two wedding cakes that will be transported from austin to san antonio next month (mid-june). I need a buttercream recipe that will really hold up to the heat. I’ve tried the neoclassic buttercream, but it just melts. any recommendations? I would really appreciate the help.

Foam Icing/seafoam icing

2008-04-25T10:47:43-05:00

Hi,

I’m new here! ^_^

Was wondering has anyone heard of foam icing/seafoam icing where they just beat egg white and sugar and use it to coat the cake? Am wondering would the icing liquidize after a few days? Would it be stiff enough to pipe?

Need help!

Thanks.

Josephine

Cheesecake Wedding Cake

2008-05-07T10:23:12-05:00

Hi. I’m new to this, but I’m excited. My sister-in-law is getting married, and she wants cheesecake for a wedding cake. We found a picture of one that was beautiful. It was a 3 tier, and it looked like it was covered in fondant. She’s wanting me to make it and I’m looking for any suggestions on how I can decorate it so that it doesn’t look like a typical cheesecake. Any help that anyone can give me would be greatly appreciated.