Back from my baking hiatus!

I revisited a favourite from The Cake Bible - the Golden Almond Butter Cake, which really goes well with chocolate.

Details over at my blog post.

Looks perfect!  I’ve switched to mostly making smaller cakes as well.

Julius - you certainly have a way with ganache!!!  (PS - I love the Ultimate Baker site…  I ordered a lot of my pans from them)

Hi

I would like to make the golden almond butter cake in 6in, 10 in and 14 IN square tiers. I have the Cake Bible, but I was unsure on the best way to increase the recipe.  Any suggestions would be greatly appreciated.

Thanks
Tamara

tamminj - 10 March 2008 03:28 PM

Hi

I would like to make the golden almond butter cake in 6in, 10 in and 14 IN square tiers. I have the Cake Bible, but I was unsure on the best way to increase the recipe.  Any suggestions would be greatly appreciated.

Thanks
Tamara

Hi Tamara,

I can help you with a 6” x 2”  round pan: half the recipe makes one layer and I didn’t have to adjust the leavening (usually a bit more leavening is added when decreasing pan size).  I think the time was around 35 minutes, but use visual cues on this one.

Also, try this chart on Baking 911 for batter sizes of different pans (round and square).

Hope these help.

Julius

Thanks Julius, for the fast response.  I will look at the amount that Rose replaces with almond flour to cake flour in the original golden almond butter and compare it to the cake chart for figuring out each recipe for the 6in, 10in, and 14in. I guess sometimes the only way of finding out is experiementing.

Thanks
Tamara

Julius, what ganace recipe did you use for the frosting? It looks so creamy good.

MrsM

MrsM - 11 March 2008 05:12 AM

Julius, what ganace recipe did you use for the frosting? It looks so creamy good.

MrsM

Hi Mrs M.,

It really isn’t ganache.  It’s closer to one of RLB’s chocolate glazes.

What I did was use chocolate (40% cocoa) melted together with butter (half the amount in weight of the chocolate), stirred until well combined, then waited for it to cool to a spreadable consistency (happens within 15-20 minutes).

It needs to served within a couple hours so the chocolate remains soft. (I suppose a small amount of corn syrup to keep it liquid longer, and also for a bit of gloss… I do this by feel and never measure).

Thanks, Julius.  Can you be more specific as to the 40% chocolate you use? I have Callebaut here, which is 60%.

MrsM

MrsM - 11 March 2008 08:01 PM

Thanks, Julius.  Can you be more specific as to the 40% chocolate you use? I have Callebaut here, which is 60%.

MrsM

Hi Mrs M.

I use Callebaut 60% and then add some white chocolate to make 40%.  The amount of white chocolate needed is half the weight of 60% chocolate.

Thanks. I agree about the corn syrup, it does keep a ganache type frosting nice and shiny and softer longer than ganache without corn syrup.

MrsM