Real Baking with Rose Discussion Forums

A Rye and some Cheddar

2008-03-30T19:15:29-05:00

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?

Lemon Cream Illusion- vanishing texture in a layer cake

2008-05-15T12:48:44-05:00

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…

Couple of photos - Valentines and Birthday Cake

2008-05-15T05:15:02-05:00

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

Cake Pic - tested recipes by Dede Wilson and Sylvia Weinstock

2008-05-10T17:30:41-05:00

Here’s a picture of a 2-tiered Vanilla Pound Cake (recipe by Dede Wilson), filled and frosted with Vanilla Buttercream (recipe by Sylvia Weinstock).

Cake - Dede’s book The Wedding Cake Book gave recipes for each size tier… one recipe for 2 6x2” layers, and a recipe for 2 10x2” layers. Unless there are misprints in my copy, these recipes make too much batter for the pans suggested; enough to fill each pan up to the brim. The batter rose up over the top of each pan, tops becoming overly brown and dry. I cut off the brown tops and the layers underneath were fine. I used baking strips.

Buttercream - Silvia’s book Sweet Celebrations said the recipe could be made in a 5qt KitchenAid. I made it in my 6qt and it nearly overflowed, meringue was higher than the top of the bowl. The recipe also called for clear vanilla (aka imitation), but I used pure vanilla which made the color a tad darker, but it the flavor was fabulous. Next time I may steep a vanilla bean in some vodka and see if I can retain that nice white color while maintaining that pure vanilla flavor I love.

Overall, I wasn’t crazy about the pound cake recipe. The buttercream I’m on the fence about - will try it again and see how I like it compared to Rose’s Mousseline.

Brushed Embroidery

2008-04-27T22:52:52-05:00

Hi friends! Thought I would pass a long the cake I did this weekend for my friend’s birthday. It is Rose’s chocolate cake with oreo filling, covered in vanilla fondant. It is brushed embroidery.

http://cakeartbycathy.blogspot.com/

My first sugar flowers

2008-05-05T13:23:51-05:00

they aren’t botanically correct...at all! but i am very happy with the result.

jen

Conquered my fear of yeast…

2008-05-04T19:08:40-05:00

... with brioche, the most cake-like of all breads.

This cake baker might just switch over to bread baking.

Anyone have the Viking 7qt mixer? Do you recommend it?

2008-01-06T22:11:08-05:00

I need had a 6qt kitchen aid was a good mixxer but wasn’t large or powerful enough for 5lb of flour - to make challah. So I was thinking of the Viking 7qt - Wanted to know if anyone has it and if they are happy with it.

thanks,

An Odyssey Begins… My First Wedding Cake

2008-01-03T08:58:47-05:00

Dan O'B - 30 December 2007 01:48 PM -
Kathy,
OK… I had a few drinks Christmas Eve and remember talking to you about your wedding cake.

Kathy - 03 January 2008 07:25 AM -
Yes, I remember too. Unfortunately, I was sober. I’ll look into some cake ideas and send them your way and see what you think. I will keep it as simple as possible.

That’ll teach me to show off digital photos of my cake decorating exploits. It’s not quite a year since I took a class through Arlington (VA) County’s Adult Education program—a total of 4 sessions—and I’m hoisted on my own petard. I’ll never touch another drop again.

I’m starting this thread to document this process from the very beginning, in the hopes that it will be informative, educational and amusing to SOMEBODY—if for no other purpose than a “Just Say No” campaign about the evils of drinking and decorating.

Keep watching this space… my copy of The Cake Bible is bound to be dog-eared and covered in batter and buttercream before I’m done. Did I mention the wedding is April 19th of THIS YEAR, and I have a full-time job running my own computer consulting business?

In the meantime… I’d love to hear some stories about other people’s “first time.” Er, first time making a wedding cake. Any words of encouragement, suggestions of things to do or warnings things to avoid would be greatly appreciated.

Nascar Cake

2008-04-06T04:47:32-05:00

A friend asked me to make a cake for her husband’s 60th birthday. After I agreed to make the cake she said, “Oh, no flowers… he likes Nascar”. I said, “Uh, I didn’t make those cakes”, but she said she’d find something for me to use for the decoration. A couple of weeks later she gave me a huge felt pennant with a race car on it.... I had no idea what I was going to do with the pennant, but this is what I came up with. The cake was Rose’s chocolate Fudge cake with Raspberry Ganach filling and Dark Ganach on the outside. I was hoping the fresh raspberries would match a bit better with the red on the race car, but they were a bit darker than usual - oh well. The cake was HUGE - 20x6x4 (I had to remove the inside door shelf from my refrigerator in order to get the cake in there).