Cake Bible….
Posted: 26 March 2009 01:32 AM   [ Ignore ]
Member
Avatar
RankRankRank
Total Posts:  81
Joined  2008-08-16

I know I have read a lot about people saying their results on some of the Cake Bible cakes are that they are dry.  Perhaps it is because they didn’t weigh the ingredients…?  At any rate, can you recommend a good and moist chocolate cake from the Cake Bible?  Thanks!  Pat

Profile
 
 
Posted: 26 March 2009 10:46 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

That’s a tough question to answer. I would pick the Chocolate Domingo Cake or the Choc Fudge Cake. They are both moist but different in texture. As you mentioned it is very important to weigh the ingredients and not over-bake the cake. It should shrink only after it comes out of the oven.

http://www.realbakingwithrose.com/2006/11/blogger_aaron_solves_dry_choco.html You might find this useful.

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 26 March 2009 10:51 AM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

One more suggestion…......try the Genoise au chocolat or the Moist chocolate genoise. It’s guaranteed to be moist b/c of the syrup.

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 26 March 2009 12:33 PM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  913
Joined  2009-01-04

I am one of those ones who worries about ‘dry cakes’....i was saddened when I made the checkerboard fantasy cake (as a marble) and it came out really dry. However, I have made the choco fudge cake 2 times now and it is VERY good and very moist!!  Thats my #1 chocoalte cake haha (of course I havent made any of the others but…you know..)

Profile
 
 
Posted: 26 March 2009 01:03 PM   [ Ignore ]   [ # 4 ]
Member
RankRankRank
Total Posts:  77
Joined  2008-08-19

I also vote for the chocolate fudge cake.  I have occasionally made a dry white or yellow cake from TCB due to my own errors, not the recipe (trust me) but the fudge cake always comes out perfectly for me.  Go figure.

Profile
 
 
Posted: 26 March 2009 01:44 PM   [ Ignore ]   [ # 5 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4816
Joined  2008-04-16

Pat, it depends on what category of cake you like.

For butter cakes, the Domingo I think might be the most moist, but it is rich and denser in texture compared to the chocolate fudge, which is also plenty moist but with a light, fluffy texture.

There is also, of course, the Oblivion custard cake, (flourless).

For a light texture and moistness that comes from water, not butter, try the either the genoise au chocolate or the moist chocolate genoise.  These strike me as particularly nice as the weather turns warmer.

And the Bittersweet Cocoa Almond genoise is very moist from all that butter- its texture is more cake-like than the Oblivion but slightly denser than the Domingo.

 Signature 

Brød & Taylor Test Kitchen:  Three New Takes on a Classic Fall Dessert

Profile
 
 
Posted: 13 April 2009 01:41 AM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  161
Joined  2007-11-21

Hi - tonight I made lemon curd and am concerned about its consistency. Had a thermometer problem (need new one if any recommendations. I made double recipe, but still problem). The curd kept wanting to boil so I finally took it off, strained it and added the zest. I didn’t like the feel of the zest in mouth so I strained again. The flavor is wonderful.  My present concern is that when I check it (often bec so yummy), it is like soft pudding. Granted it hasn’t chilled over night. But Wednesday it will be used between layers of 3 layer butter cake with mousseline frosting. How do I know if consistency is okay so layers don’t slide off? Should I put skewers in to hold it? Chill cake layers? Add gelatin? Thanks!

 Signature 

http://bakingsorceressapprentice.blogspot.com

Profile
 
 
Posted: 13 April 2009 08:24 AM   [ Ignore ]   [ # 7 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4816
Joined  2008-04-16

Joan, probably by now you have answered your own question.  Lemon Curd is pretty liquid when first made but firms up overnight in the fridge.  If you are worried about layers, you can create a buttercream dam at the edges, but I doubt that’s necessary.

If for some reason your curd didn’t firm up overnight, you could bring it to room temp, add a cooled-but-still-liquid dissolved gelatin or agar mixture, and rechill.  That will firm it up quite a bit.

 Signature 

Brød & Taylor Test Kitchen:  Three New Takes on a Classic Fall Dessert

Profile
 
 
Posted: 13 April 2009 10:22 AM   [ Ignore ]   [ # 8 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  161
Joined  2007-11-21

Thanks Roxanne! Will do.

 Signature 

http://bakingsorceressapprentice.blogspot.com

Profile
 
 
   
  Back to top