Jun 19, 2007 | From the kitchen of Rose in Wedding
This was the cake that I made this weekend (with your help!) for my
At the wedding I was asked if I could come teach a class on cake
decorating! I thought they were kidding! This was only my fourth
wedding cake!!! Anyways, I was honoured... but I think I will just
tell them to all go buy your book;)
Apr 02, 2007 | From the kitchen of Rose in Wedding
Another Beautiful Cake from Patrincia!
Hi Rose, Here is a photo of the 2nd wedding cake I made this past weekend. I used your Mousseline Buttercream and you might be interested to know that the reception was held in a place that serves meals to senior citizens, so the room was warm before anyone arrived. Add to that about 100 people and a bunch of spotlights (one directly on the cake - yikes!)... so let's just say it was VERY warm. The great news is this - your buttercream held up extremely well for the 3 hours the cake was on display; it didn't slide or shift at all. I added grosgrain ribbon to match the bridal party - it stuck to the buttercream without any problems either. Thanks to you, this stay at home mom's can turn out cakes that not only look like they were made by an upscale professional bakery, but they taste like it too! Sincerely, Patricia Reitz (Patrincia), Winchester, VA
Mar 22, 2007 | From the kitchen of Rose in Wedding
i received this lovely note and photo, and couldn't wait to share it with you...
Rose, Thanks so much for letting me send this photo. I've been baking from The Cake Bible for years, but this was my first attempt at a wedding cake. I'm so pleased with the way it turned out (like a proud mother of a new baby). The cake was made from your Chocolate Butter Cake formula and it was filled and frosted with your Dark Chocolate Ganache recipe. One of the wedding guests asked me to make her son's wedding cake - all vanilla, inside and out. I'll be sure to use The Cake Bible for the formulas and recipes I'll use for it too! Sincerely, Patrincia, Winchester, VA PS - I can't wait to get your new book when it comes out!
Mar 09, 2007 | From the kitchen of Rose in Wedding
Hector sent me this lovely email and photos, and I just had to share...
I made this cake in 2005, after a 1 week notice of my good friend's wedding. She wanted chocolate cake and an off white frosting (was her second marriage). It was a 8 people wedding guest list, and I ventured to make a small but tall 4 layer Moist Chocolate Genoise, filled and frosted with Chocolate Ganache, inspired from Triple Chocolate Cake. I topped the cake with 16 pink edged Mouseline Buttercream roses. 16 is a Chinese lucky number meaning 8+8 (double fortune). The genoise and the buttercream were flavored with Moscato (Italian dessert white wine).
I hand carried this cake from Honolulu to Maui. I packed it in a cooler. I was also the witness, the best man, the photographer, and the wedding helper, so this cooler was glued to my body during the entire day. The wedding was outdoors (of course it was Maui), and I had no idea about the restaurant. Everything that day happened so fast that I can't believe how this cake made it safely. I do remember people saying "this thing tastes actually good" /H
Jan 17, 2007 | From the kitchen of Rose in Wedding
This is the first time I’ve ever made a wedding cake away from my own home kitchen so back in August I started compiling long lists of essential ingredients and equipment necessary for the task. I forgot one indispensable item, however, until 2 days before I was due to fly out to S.F. as I was visualizing the whole process in my mind’s eye—a heavy duty turntable. Luckily my friends Caitlin and Meg from Miette Bakery jumped in generously loaning me their best, most smoothly turnable turntable. Caitlin also managed to find me the Green and Black cocoa which is my favorite and had been sold out at Whole Foods.
Oct 13, 2006 | From the kitchen of Rose in FAQs
I am planning on making the chocolate butter wedding cake for a friend's wedding next weekend. Your chocolate base cake formula appears to have more butter (530 grams butter for 12 inch layers or 75.67 grams x rose factor 7) that the 3-tier chcolate butter cake to serve 150 (400 grams butter for 12 inch layers) although the other ingredients are the same. Could you please advise what is the correct amount of butter to use?
You're right! Originally I made the cake just as it appears on page 486-487 but decided to add more butter to make it more moist. You could instead just add a little syrup.
I changed it in the base but forgot to change it on the larger recipe. If you opt to go with the higher butter it would be 16 oz./454 grams for the two 6 & 9 inch layers and 18.5 ounces/525 grams for the two twelve inch layers.
Do let me know what you decide to do! Either way it will be delicious and chocolatey!
Sep 29, 2006 | From the kitchen of Rose in Wedding
A house is beautiful not because of its walls, but because of its cakes.
– old Russian proverb
lori sent me this most lovely photo and note, and I had to share it. I also happen to love Russian proverbs and especially this one as being of half Russian heritage it explains much!
I just wanted to share this picture of a cake I made this past weekend, using your recipes! Your charts for scaling the base recipes and how to adjust the baking powder are a lifesaver.
Two layers are the all American chocolate butter cake, the other two are the white velvet butter cake layers. All cakes are raspberry filled and finished with buttercream and rolled marshmallow fondant.
A side note to anyone attempting fondant ribbons horizontally... use a hand-crank pasta machine for the skinny ribbons, and for layered ones, assemble them and *then* put them on the cake (I use piping gel brushed on the back)... much easier to get them straight that way.
Feb 09, 2006 | From the kitchen of Rose in Wedding
I hope you can help me with my dilema. My daughter is getting married in
August. The wedding reception will be outdoors in Illinois. She has picked
cupcakes instead of a traditional wedding cake. The problem is the
frosting....it is usually around 90 degrees and humid. Our baker usually
uses some crisco (yikes!) in the frosting.
I can not do crisco...no matter what the outside temp is...pls help with any
suggestion on how to decorate the cupcakes, what ingredients to use and
I am planning on ordering your book, "The Cake Bible."
Thank you soooooo very much.
the best frosting for 90 degree temperatures is the mousseline buttercream but i think the silk meringue might hold up well too. the easiest and safest would be to use a curd such as lemon curd.
Dec 08, 2005 | From the kitchen of Rose in Wedding
You mention presentation wedding cakes in your book. How would I make a fake cake with a small part of real cake (used for the cake cutting ceremony)?
use a styrofoam cake base. cut out the section that you want to contain real cake and simply insert the cake into it. frost the entire thing but make a special little decoration or mark so that you or the person cutting will know where the real cake is living!!!
Nov 30, 2005 | From the kitchen of Rose in Cake Questions
I live in Australia and decorate cakes for friends and family. I just discovered an old copy of your book the cake bible in my local library. I think its great so I have looked up your site. I was just wondering if the book has been revised and updated since first being published? I notice that mud cakes are not covered at all in the book I borrowed and there are some other modern things missing too. Anyway I know you're busy so thanks for your time. Keep up the good work.
thank you for asking. in fact, the first revision of the cake bible has just come out but i haven't added any new cakes. what i revised was the equipment and ingredient sources, how to adjust batter for the more current pan sizes that are 2 inches high instead of 1-1/2 inches, and the chocolate sections because people don't talk chocolate brand anymore, they talk percentage of chocolate mass!
i am, at the present time, working on a comprehensive four color cake book for wiley which will be out in the next two or three years and it will include some of the newer cakes.
Is it possible to attach ribbons made from fondant around the bottom edges of the tiers of a buttercream frosted wedding cake? How and at what point in assembly would you attach them? Thanks.
the answer is yes! i would apply them after the cake is assembled. they will stick to the buttercream so you should have no problem holding them in place.
What is the difference between your "favorite yellow cake" in this blog and the yellow cake in the Cake Bible in terms of taste and texture? Also, I recently made a French buttercream that tasted like a bowl of butter and a powdered sugar and butter frosting that tasted like pure sugar. What is the best vanilla frosting to use for cupcakes?
my favorite yellow cake on the blog is the same as the one in the cake bible. i put it in because i wanted everyone to have it even if they didn't have the book.
not everyone likes french buttercream. some people prefer the sugary, slightly gritty texture of powdered sugar buttercream to the satiny texture of the french variety. in any case, it's going to taste like butter and sugar because that's what it is. but it should also be flavored with pure vanilla extract. and of course there are many possible additions to buttercream such as coffee, orange, praline....
thanks for writing. i made the cheese cake but i was a little lose the next day i used low fat cream cheese was that a mistake? or should i have cook longer? thanks
i strongly advise against using low fat products in baking. they will adversely affect both taste and texture. better to cut smaller servings!
I love baking and always have. And now I have the priviledge of helping a young woman, who is like a sister to me, with her wedding cakes. Unfortunately what she wants is a fair distance out of my league. I am hoping very much that you might be able to answer a couple of questions for me.
A single cake, I could do. What she wants to have one cake on each table, which turns out to be about 40 individual creations. (Ouch.) She is hoping for 2 tier cakes (around 8 and 6 inches.) We are tentatively planning 7 different designs with fillings including everything from dacquois to conserves.
It is the sheer volume that puts me out of my depth. It means that everything must be done as far ahead as possiblem, which I have very little experience with. I usually serve my cakes as soon after I make them as possible. Your Cake Bible is helping me a lot because it has so much information about storing each of the components. I am just trying to work out some logistics.
Is it better to prepare the components, store them individually and then put them together as close to the wedding date as possible OR is it better to put the cakes together and store them (for as long as 4, even 5 months?) ready to be decorated? Or could we even decorate them so they are ready to be tiered and finished? I really don't know.
I could just not begin to thank you enough for any guidance you could give me. I love this girl and want to do everything possible to help her wedding day be just the way she dreams of it. I just don't know how the best way to organize this size of a baking project.
Since I am here writing, I have a side question: what is your experience with using flower petals IN your cakes and buttercreams. I have seen these recipes, but have not tried them. Are they a pleasant suprise? Or more novelty, less than delicious?
Thank you, by the way, for all of the help your books have given me in pursuing my favorite hobby. :) Now that I know you have a blog, I look forward to enjoying that too. :)
you are a saint!!! most professional bakeries when they make cakes ahead store the layers unfrosted in the freezer (well-wrapped). but this may be bc this gives them the option to use them with different buttercreams as the orders come in. but it is also easier to wrap an unfrosted cake. to freeze a frosted layer you would have to freeze it first and wrap it after the buttercream has set. so probably the best approach is to freeze the layers.
when you make cakes ahead, it is helpful to use a little simply syrup sprinkled on the layers to keep them from drying.
we all hope you will send a photo of this massive undertaking so we can post it to the blog!
re the flower petals, i don't imagine they would offer much in terms of flavor or in texture. there are wonderful extracts such as the rose syrup carried by la cuisine in alexandria.
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