Hi Everyone, I’m new to this site but have been baking from TCB for many years. I can’t wait for Rose’s Heavenly Cakes to arrive any day.
I’ve been asked to make “an old-fashioned almond tasting wedding cake” for someone’s birthday. My first thought was to make the Golden Almond Cake (page 37 in TCB). The cake needs to be 2-12” layers. I’m having a little trouble with the formula and I was hoping someone could help guide me. I don’t see a base formula for a cake with sour cream or ground almonds and I’m not sure how to multiply these ingredients for the size cake I need. Which cake base formula should I follow and what about the eggs? The recipe for the Golden Almond Cake uses whole eggs. The formula for a yellow base cake uses only egg yolks. Should I follow the formula for the yellow base cake? I’m finding this utterly confusing. Or, is there another cake I should consider and just add ground almonds and almond essence to the batter resulting in a lovely almond tasting cake. Also, any flavoring recommendations for the mousseline buttercream? I was thinking of almond liquor but I don’t want it to be almond overkill. I plan on decorating the sides with toasted sliced almonds.
Thanks in advance for your help.