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Category ... Cakes

Happy Chocolate Valentine's Day from Food52 and Me

Feb 12, 2016 | From the kitchen of Rose in Recipes

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Photo Credit: Julia Garrtland

Kristen Miglore, of Food52, has just made live an exceptional and detailed posting on my favorite chocolate cake recipe "The Chocolate Oblivion Truffle Torte," from The Cake Bible.

Click here and enjoy!

Flourless Nut Torte Technique Photos

Mar 28, 2015 | From the kitchen of Rose in Epicurious

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While going through and editing out over 2000 of my photos on the computer I discovered this great series of step-by-step photos, taken by Woody, of the Hungarian Jancsi Torta from Rose's Heavenly Cakes.

As I have just posted a coffee pecan version of the cake, we thought it would be helpful to share the technique photos that are essentially the same.

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GROUND WALNUTS

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CHOPPED CHOCOLATE PRIOR TO MIXING

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MIXED CHOCOLATE AND WALNUTS

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EGG YOLKS AND SUGAR TO BE BEATEN

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EGG YOLKS RIBBONY

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STIRRING IN CHOCOLATE AND WALNUTS

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YOLKS, WALNUTS, AND CHOCOLATE MIXED

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VERY STIFFLY BEATEN EGG WHITES

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WHITES FOLDED IN

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PREPARED PAN WITH PARCHMENT IF UNDER 3 INCHES HIGH

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BATTER BEFORE BAKING

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FULLY BAKED AND DOMED CAKE

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CAKE OUT OF OVEN AND BEGINNING TO SINK

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UNMOLDED

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COOLING

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THE CUT CAKE

My Favorite Passover Flourless Pecan Torte

Mar 28, 2015 | From the kitchen of Rose in Cakes

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Sean Nutley, owner of the wonderful cookware shop Blue Cashew, in Rhinebeck, New York, made this fabulous version of what was my single layer torte from Rose's Heavenly Cakes--cousin Sybil's Passover Pecan Torte. It has become my new standard and what I will be making for this Passover. (Sadly, Sybil Zashin passed away several months ago. But the memory of this lovely woman remains.)

During Passover, tradition dictates that flour must not be eaten. The nuts in this torte replace the flour which not only results in a delicious flavor but is also suitable for the gluten intolerant. No need to reserve it just for Passover--this torte would serve as a festive dessert for any holiday or special event.

Note:: The following posting will be a series of step-by-step photos for another flourless nut torte which uses walnuts instead of pecans and includes chocolate, but the technique is the same.


Serves: 8 to 10 if one layer, 16 to 24 if two layers

Oven Temperature: 350F/175C
Baking Time: 30 to 40 minutes

Make this batter twice if planning to make a two layer cake.

Special Equipment One 9-1/2 by 2-1/2 to 3-inch springform pan, bottom coated with shortening, topped with a parchment round. Do not coat sides.

BATTER

INGREDIENTS

MEASURE

WEIGHT

volume

ounces

grams

superfine sugar

3/4 cup, divided

5.3 ounces

150 grams

pecan halves

2-1/4 cups (plus extra if sprinkling on top as garnish

8 ounces

225 grams

coffee extract (or instant espreso powder, preferably Medaglia D'Oro)

2 tablespoons or 1 tablespoon

.

.

7 large eggs, separated, at room temperature:

yolks 1/2 cup (118 ml), whites 3/4 cup plus 2 tablespoons (207 ml)

yolks 4.6 ounces, whites 7.5 ounces

yolks 130 grams, whites 210 grams

cream of tartar if not for Passover (optional)

3/4 teaspoon plus 1/8 teaspoon (17 ml)

.

.

Preheat the Oven Twenty minutes or longer before baking, set oven racks at the middle level and preheat the oven to 350F/175C.

Divide the Sugar In a small bowl, place 1/4 cup of the sugar for the nuts. In another small bowl, place 2 tablespoons of the sugar for the meringue. In the bowl of a stand mixer, place the remaining 1/4 cup plus 2 tablespoons sugar.

Toast and Grind the Pecans Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. In a food Processor, pulse the pecans with the 1/4 cup sugar and espresso powder, if using, in long bursts until very fine. Stop before the pecans start becoming oil or pasty. Empty them into a medium bowl.

Make the Yolk Mixture In the bowl of the stand mixer fitted with the whisk beater, add the yolks to the sugar and beat on high speed for 5 minutes, or until very thick and fluffy and when the beater is raised the mixture falls in ribbons.

Detach the whisk from the mixer and use it to fold the pecan mixture and the coffee extract, if using,into the batter until evenly mixed. If you don't have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl and whisk beater to remove any trace of oil.

Beat the Egg Whites into a Stiff Meringue In the bowl of the stand mixer fitted with the whisk beater, beat the egg whites (and cream of tartar if using) on medium speed until foamy. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 2 tablespoons of sugar and beat until stiff peaks for whyen the whisk is raised slowly. If not using cream of tartar, stop beating just before stiff peaks to prevent overbeating The peaks should curve over slightly when the beater is raised.

Complete the Batter Add about one-quarter of the meringue to the yolk mixture and, with a large balloon whisk or the whisk beater, fold until completely incorporated.Gently fold in the remaining meringue in three parts. For the last addition, be sure there are no white streaks of meringue in the batter. Pour the batter into the prepared pan and, using a small offset spatula or silicone spatula, spread the surface evenly. The batter will fill the pan half full.

Bake the Cake Bake for 30 to 40 minutes, or until the cake is springy to the touch when pressed very lightly in the center. An instant read thermometer will read 185F/85C. In a 2-1/2 inch high pan, the batter will have risen to the top of the pan.

Cool and Unmold the Cake Immediately invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Leave it undisturbed until the pan feels completely cool to the touch. Reinvert the pan. Run a small metal spatula between the sides of the pan and the cake, pressing firmly agains the pan, and remove the sides of the pan. Invert the cake onto a flat plate and remove the pan bottom and parchment. Reinvert it onto a serving plate. There will be a 3/8 depression to fill with coffee cream.

Coffee Whipped Cream Double if making a two layer cake.

Makes: 2 cups/9 ounces/256 grams

INGREDIENTS

MEASURE

WEIGHT

volume

ounces

grams

heavy cream, cold

1 cup (237 ml)

8.2 ounces

232 grams

superfine sugar

2 tablespoons

0.9 ounce

25 grams

coffee extract (or Medaglia D'Oro instant espresso powder

1 teaspoon (or 1/2 teaspoon)

.

.

water

4 teaspoons

.

.

powdered gelatin (see Note)

1/4 teaspoon

.

.

pure vanilla extract

1/2 teaspoon

.

.

Make the Coffee Cream In a mixing bowl, combine the cream, sugar, and espresso powder, if using, and refrigerate for at least 15 minutes. (Chill the mixer's beaters alongside the bowl.)

In a 1 cup heatproof glass cup, place the water and gelatin. Allow the mixture to soften for 5 minutes. Set the cup in a pan of simmering water and stir occasionally until the gelatin is dissolved. (This can be done in a microwave, stirring once or twice.)

Remove the cup from the water and cool the mixture to room temperature, about 7 minutes. (It can be held longer but should be covered to prevent evaporation.) the gelatin must be liquid but not warm when added to the cream.

Whip the cream mixture, starting on low speed, gradually raising the speed to medium-high as it thickens, just until traces of the beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, whipped constantly. Add the vanilla and coffee extrat, if not using the espresso powder, and whip just until stiff peaks form when the eater is raised. To avoid the risk of overwhipping, when almost stiff enough, remove the beaters and use them, or a whisk, to finish whipping by hand.

Immediately swirl the cream into the depression on top of the cake. If making a second layer fill and frost the entire cake with the whipped cream. If desired, sprinkle with the extra chopped pecans. The cake can be refrigerated overnight and will keep at room temperature for several hours.

Note: The gelatin will keep the whipped cream from watering out on standing.

Almost Blueberry Time!

Mar 19, 2015 | From the kitchen of Rose in Recipes

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Spring is in the air, which means it's getting closer to fresh blueberry season! Charlotte Wright has a great blog posting which includes tips and recipes from many bakers, including me, for blueberry muffins. Muffin Paradise

Hector's Latest Take on My Cake--Gluten Free Génoise

Feb 27, 2015 | From the kitchen of Rose in Special Stories 2015

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Last week, the Alpha Bakers made one of my favorite cakes from The Baking Bible, "the Lemon Posset," page 111. You can read about all of the results on their individual blogs if you click on Alpha Bakers Bake Along on the left side of this blog. It is fascinating to see all the different ways in which they used this ethereal cream that consists only of lemon, cream, and sugar. One person, Hanaa, even used it as a sort of tres leches by pouring it on top of the cake before it was set so that it saturated the cake.

Hector used the posset as a glaze on a génoise made with 100% cornstarch. The texture of the cake crumb looks exquisite and I look forward to trying it for taste and tenderness evaluation!

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Here is Hector's description of what he did:

Reading all of Rose's 10 books, the Lemon Posset Shortcakes from The Baking Bible caught my interest. These are genoise little cakes topped with a light lemon curd. There are a few reasons for my choice.

First, I love making genoise, and knowing I learned how to use any
cake pan size and shape to bake genoise, I felt confident I can make it into an odd shaped cake. Also, one of the office staff is wheat intolerant, so checkmate... I decided on using my no-flour variation.

Secondly, the lemon posset was described as a lemon curd without eggs, so I felt for all the mothers whom ask me to make a cake without eggs because their kids are allergic to eggs. I feel so depressed to know
eggs is on the no-foods list. I tell those mothers, go somewhere
else, because eggs are fundamental in my recipes. I do feel terrible.
With the lemon posset, I could at least offer a filling or frosting
without eggs! I can offer a recipe of lemon curd without eggs with
the amazing lemon posset!

Thirdly, I knew making an odd shaped cake will leave me unsatisfied. So, I decided to make a giant cake batter,
sufficient for my client's odd shaped cake and for a bundt cake for
myself! I whipped a whopping 20 cup genoise cake batter, filling to
the rim my 7 quart spiral mixer. For a 10 cup genoise cake batter, a
5 quart mixer is sufficient.

I used Rose's Heavenly Cakes Genoise Rose recipe multiplied by 2, to make a 20 cup genoise cake batter. To make the cake wheat free,
substitute by weight the cake flour with cornstarch. With all cornstarch, the rise and grain are glorious. However, the texture is a little coarser such as there is a crunch when you bite on the cake. Everyone seems to like it, and describes it as a light and moist cake. It really is lighter than air. I describe my wheat free genoise as a
ladyfinger with buttery taste.

To determine how much lemon posset to make for a 20 cup genoise,
compare the amount of eggs used. I scaled up the lemon posset recipe
by 5 1/2 times. Also, and perhaps the best piece of information from
all my writing, is that I used a true old-fashioned heavy cream. It
just makes everything made with cream much more delicious and with an amazing thick consistency. To do this, replace 1/4 of the cream with
melted unsalted butter. I learned this from Cake Bible's Real Old Fashioned Whipped Cream recipe.

Bake the cake, cool it, moisten it with lemon syrup, chill it overnight, place the cake on a rack, pour the lemon posset like a glaze, collect what drips and pour again about 3 to 4 times until there is very little drippings.

Hector's Christmas Present to You!

Dec 24, 2014 | From the kitchen of Rose in Recipes

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Hector's Take on my Cran Raspberry up-side-down cake from The Baking Bible is extremely clever, attractive, and practical. It can be adapted for other cakes.

From Hector:

Here is my take on Baking Bible's Cran Raspberry Upside Down Cake. Aside from heating the caramel too dark, I adore this idea!

I needed this cake for a large party, so I made a double recipe and used a 12" pan (twice the volume of a 9" pan equals to one 12" pan, rounds, 2" deep).

To provide center support, I fitted a 6" cake pan on the center. The end result is a large ring cake, perfectly level, plus a little 6" cake.

Pictures can describe step by step what I did. Note I am using a gluten free flour. I am happy with the looks and taste.

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Note from Rose: When using wheat flour the cranberries do not rise to the top of the cake so that when inverted the cranberries are on top.

Hector's Pumpkin Chiffon Bundt Cheesecake

Dec 03, 2014 | From the kitchen of Rose in Special Stories 2014

For the holidays, Hector is offering this special new "Take" on my cake. He says that it's like eating pumpkin chiffon pie.

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My cheesecake ebook has recipes for 3 types of cheesecakes, techniques I learned from Rose! These are: sour cream batters, heavy cream batters, and no-bake batters. I like to use a bundt pan for the no-bake cheesecakes. Un mold it like a jello mold, after dipping the pan in hot water for 2 minutes. The cake serving plate should be chilled in the refrigerator for 20 minutes, so the melting cheesecake runs off "just enough" and sets into irresistible lickable drips.

The recipe is on my ebook. Basically is part pumpkin or other flavor custard cream, part cream cheese, part cream, and part italian meringue. If you don't have my ebook, you can use the instructions on RHC's no-bake cheesecake. The crust for no-bake cheesecakes on a bundt pan is pressed on top of the batter, which when inverted becomes the bottom crust. For my pumpkin take, instead of a cookie crumb crust, I used whole pecans... perfect ocassion to use lots of pecans prior all get exported to China!


PUMPKIN CUSTARD

canned pure pumpkin: 240 g (about 1 cup)
sugar: 25 g (about 2 tablespoons)
gelatin: 10 g (about 1 tablespoon)
ground ginger: 1/2 teaspoon
ground cinnamon: 1/2 teaspoon
ground nutmeg: 1/2 teaspoon
salt: 1/2 teaspoon

Stir together all the ingredients. Rest, covered, until the gelatin is hydrated, about 10 minutes. On medium heat, stirring continuously, cook until it starts to darken and thicken, about 10 minutes. Puree with a food processor or immersion blender, until very smooth. Keep lukewarm, covered.

ITALIAN MERINGUE

egg whites: 90 g (about 3)
cream of tartar: 3/8 teaspoon
sugar: 175 g (about 14 tablespoons)
water: 45 g (about 3 tablespoons)


PUMPKIN CHEESECAKE BATTER

cream cheese: 450 g (about 1 lb)
heavy cream: 465 g (about 2 cups

Conversations with Dédé: The Golden Chiffon

Nov 11, 2014 | From the kitchen of Rose in Epicurious

The Renée Fleming Golden Chiffon

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Dédé has written another engaging story about the cake from The Baking Bible which I dedicated to the glorious opera singer Renée Fleming. Click on this link for the story and also the recipe.

Renée Fleming just sent Woody and me each a disc of her latest release Christmas in New York along with a lovely note.

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Apple Walnut Muffins: A Highlight of the Apple Season

Oct 04, 2014 | From the kitchen of Rose in Epicurious

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During our stay in August at the Maplestone Inn Bed and Breakfast, near New Paltz, New York, we enjoyed these marvelous muffins made by inn keeper Patte Roche. What we loved most about the muffins was the exceptionally large amount of diced apples suspended in them, in fact, there were more apples than batter. When Patty sent us the recipe, we were surprised to see that the apples supply the liquid in the batter. We adapted the recipe slightly to make 12 instead of the original 10 and we used clarified butter instead of oil as we love the flavor of butter. We clarified the butter to avoid adding extra moisture to the batter as the apples provide just the right amount. If you prefer to use oil, see note below.

Continue reading "Apple Walnut Muffins: A Highlight of the Apple Season" »

A Special Chocolate Cake for Father's Day

Jun 11, 2014 | From the kitchen of Rose in Epicurious

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The Chocolate Pavarotti

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I posted this recipe two father's day ago and was such a hit i am posting it once again.

Perhaps the most remarkable sound I have ever heard was achieved by Luciano Pavarotti, in a recording of Bellini's I Puritani, when he reached an impossible sounding F above high C. This cake is dedicated to him and will appear in my upcoming book.

In the past, I've added melted white chocolate to yellow cake, and also to white cake, with excellent results of higher rise and more moistness. One day it suddenly dawned on me that it could be equally wonderful in a dark chocolate cake. Yes!

The Chocolate Pavarotti
Serves about 8

Preheat oven to 350°F.
Bake 30  to 40 minutes

Makes:  A 1-7/8 inch high cake

The Batter

INGREDIENTS

MEASURE

WEIGHT

volume

ounces

grams

white chocolate containing cocoa butter, chopped

.

4 ounces

113 grams

unsweetened cocoa powder (alkalized)

1/2 cup plus 1 tablespoon (sifted before measuring)

1.5 ounces

42 grams

boiling water

1/2 cup (4 fluid ounces)

4.2 ounces

118 grams

2 large eggs, preferably Safest Choice Pasteurized, room temperature

1/4 cup plus 2 tablespoons (3 fluid ounces)

3.5 ounces

100 grams

water

3 tablespoons (1-1/2 fluid ounces)

1.5 ounces

44 grams

pure vanilla extract

1-1/2 teaspoons

-

-

bleached cake flour

1-1/2 cups (sifted into the cup and leveled off)

5.5 ounces

156 grams

superfine sugar

3/4 cup plus 1 tablespoon

5.7 ounces

162 grams

baking powder

3-1/4 teaspoons

-

-

salt

1 teaspoon

-

-

unsalted butter (65° to 75°F/19° to 23°C)

8 tablespoons (1 stick)

4 ounces

113 grams

canola, safflower, or sunflower oil, room temperature

2 tablespoons

1 ounce

28 grams

Special Equipment One 9 by 2-inch cake pan, encircled with a cake strip, bottom coated with shortening, topped with parchment round, then lightly coated with baking spray with flour.

Preheat the Oven Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Melt the White Chocolate Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or the top of a double boiler set over hot, not simmering, water, stirring often- do not let the bottom of the container touch the water.).

Remove the chocolate from the heat source and, with the silicone spatula, stir until fully melted. Allow the chocolate to cool until it is no longer warm to the touch but is still fluid.

Mix the Cocoa and Water In a medium bowl whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding.

Mix the Remaining Liquid Ingredients In another bowl whisk the eggs, the 3 tablespoons of water, and vanilla just until lightly combined.

Mix the Batter In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter, oil, and the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Add the melted chocolate and beat at medium speed for about 10 seconds until evenly incorporated. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

Bake the Cake Bake 30 to 40 minutes or until a cake tester inserted near the center comes out clean and the cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. It will have a few cracks in the top.

Cool and Unmold the Cake Let the cake cool in the pan on a rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert it onto a wire rack that have been coated with cooking spray. To prevent splitting, reinvert the cake so that the top side is up, and cool completely.

Sprinkle the cake lightly with powdered sugar shortly before serving or frost with your favorite buttercream. Ganache would be a great choice!

Chocolate Tweed Angel Food Cake for Father's Day

Jun 08, 2013 | From the kitchen of Rose in Eggs

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This is the original photo by Ben Fink, from Rose's Heavenly Cakes. filled and frosted with whipped cream and adorned with ValRhona chocolate pearls or mini chocolate chips.

My dad had a major sweet tooth. He would pile three heaping tablespoons of sugar into his tea and when I expressed shocked indignation, after all his wife, my mother, was a dentist, he would out an out lie that he didn't stir the sugar into the tea!

I thought he would adore angel food cake because it is so unremittingly sweet but, in fact, he complained that it was too sweet so I came up with this version that he loved. I fold grated bitter chocolate into the batter. The very lightest and most tender texture comes from using Wondra flour as it blends easily into the batter without deflating it significantly. This recipe is adapted from Rose's Heavenly Cakes.
Note: Egg whites from Safest Choice Pasteurized Eggs offer the most stable meringue foam. Be sure to double the cream of tartar for the best results.

The Chocolate Tweed Angel Food Cake

Equipment: a 5 quart or larger stand mixer, an uncoated 10-inch two-piece metal tube pan (16 cup capacity). A long necked soda or wine bottle, or a large inverted metal funnel that will fit into the opening at the top of the pan (have this ready before baking and weight it by filling it with water or marbles to keep it from tipping).








INGREDIENTSVOLUMEWEIGHT
superfine sugar1-1/2 cups, divided10.5 ounces300 grams
Wondra flour OR cake flour3/4 cup (lightly spooned and leveled off) OR 1 cup (if cake flour sifted into the cup and leveled off) 3.5 ounces100 grams
salt1/4 teaspoon..
16 large egg whites, preferably from Safest Choice Pasteurized eggs2 cups (473 ml)17 ounces480 grams
cream of tartar2 teaspoons (4 teaspoons if using Safest Choice Pasteurized eggs)..
pure vanilla extract4 teaspoons..
fine quality unsweetened or 99% cacao chocolate, grated.2 ounces56 grams

Continue reading "Chocolate Tweed Angel Food Cake for Father's Day" »

Hector's Case Study: Chocolate Domingo Wedding Cake.

Sep 01, 2012 | From the kitchen of Rose in Recipes

Hector has created another stunner, dapting one of my top favorite chocolate cakes to wedding cake proportions.

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In Hector's Words:

The Chocolate Domingo Cake is a beloved chocolate cake from the Cake Bible. The recipe is for one 9" round cake pan, 2" deep. I offered this cake for a party of 100 and converted the recipe into a wedding cake: a top tier consisting of two 9" cakes, and a bottom tier consisting of two 12" cakes. What attracted me to make this recipe a wedding cake was its high butter content which near guarantees a moist and tender cake even after 3 days of baking, which is the average span of time of a wedding cake to decorate, deliver, and display.

For the top tier, I multiplied x2 every ingredient and baked two 9" pans. For the bottom tier, I multiplied x4 every ingredient; and in addition multiplied the baking powder and baking soda x0.84, which is indeed a subtraction, and baked two 12" pans. A 12" pan is very close to twice the volume of a 9" pan. I used Rose's Heavenly Cake strips on all pans, fitting 3 strips with large paper clips on each 12" pan. Oven temperature was as indicated in the 9" recipe. The oven times were longer since i baked two 9" cakes at once (35-45 mins) and then two 12" cakes at once (50 to 60 mins).

It worked PERFECTLY!!! The cakes rose beautifully. The cakes didn't collapse nor volcanoed in the middle. The cake was level and a dream to stack.

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The texture of the 12" cakes were indistinguishable from the texture of the 9" cakes. I came about the x0.84 subtraction of the leavening from studying the Rose Factor charts from the Cake Bible. I can't tell you for sure yet that this is magic rule, but it is a handy start for converting a 9" butter cake into a 12"!!!

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Now, if u want a 6" third tier, make one 9" recipe and bake two 6" pans! A 6" pan is very close to half the volume of a 9" pan. It is recommended to increase the baking powder and baking soda when baking on smaller cake pans, but I find it unnecessary with a 6" pan; it is so small that any arguing can be shouted off with some serrated knife action post baking!

Buy, borrow, or steal, a copy of the Cake Bible to understand my full thinking. Read pages 490-492 and you can expand on my case study for any pans up to 18" wide.

My Favorite Valentine's Cake

Feb 08, 2012 | From the kitchen of Rose in Special Stories

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photo credit: Ben Fink

For the recipe and interview in the Santa Fe New Mexican click here.

My Chocolate Cake for the UK

Dec 31, 2011 | From the kitchen of Rose in Cakes

Recently, Green & Black's Chocolate has published its second recipe book and publisher Kyle Cathie, who was my dear editor for the UK edition of The Cake Bible, once again asked me for a contribution. I offered one of my favorite chocolate cakes, hoping that it would work well with the UK flour which is always unbleached.

On a recent visit to Kate Coldrick in Devon, England, I spied a copy of the book and quickly turned to my recipe. To my delight, there was a gorgeous photo of the cake and the crumb looked absolutely perfect, but when I scrutinized the recipe I saw that self-raising flour replaced the cake flour but there was still the 4 teaspoon of baking powder. I was certain that this excess of leavening, together with the unbleached flour, would cause the cake to fall, but then discovered the addition of melted 70% chocolate. Ah ha! Could that solve the structural problem resulting from unbleached flour and so much leavening.

Knowing that Kate is in the middle of a move I hesitated to ask her to take on another task but thankfully fellow blogger Catherine Mason, who had come down to visit us all the way from Gloucester, offered to try out the recipe with all UK ingredients and it worked!

Here is the recipe as I wrote it originally and the changes for the UK are at the end. You can use your favorite buttercream or ganache. The one in the Green & Black's Book is for my Dreamy Creamy White Chocolate Buttercream also in Rose's Heavenly Cakes.

Continue reading "My Chocolate Cake for the UK" »

My Favorite Waffle Makers

Nov 05, 2011 | From the kitchen of Rose in Cakes

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photo by Scott Hewitt

I love the ease of using an electric waffle iron but my one complaint has always been that the browning was uneven. Not any longer! I've discovered the Chef's Choice waffle irons and my waffling will never be the same again!

My favorite is the Taste-Texture Select Belgian Waffle Maker 850 because it enables me to make 4 waffles at a time and at record speed. It is also possible to adjust the setting to iproduce different degrees crispness. I love the crisp exterior/moist interior setting!

Chef's Choice M850 Taste-Texture Select WafflePro Belgian Waffle Maker

I also recommend the Classic Choice 852 pictured above which makes two waffles at a time.

Chef's Choice 852 Classic Wafflepro 2 Square Waffle Maker


Here is my newest waffle recipe I created for the holiday season.

Orange Waffles with Burst of Cranberry Topping

Serves: 4

These are the most ethereal waffles ever! I like to use the setting on the waffle iron that produces crisp exterior and moist tender interior. The waffles freeze perfectly and reheat in just a few minutes in a toaster or oven preheated to 300˚F/150˚C.

Burst of Cranberry Topping

INGREDIENTS

MEASURE

WEIGHT

volume

ounces

grams

water

1 cup

8 ounces

236 grams

sugar

1-1/2 cups

10.6 ounces

300 grams

cornstarch

3 tablespoons

1 ounce

28 grams

fresh or frozen cranberries, thawed

4 cups

14 ounces

400 grams

In a medium saucepan, stir together the water, sugar, cornstarch, and cranberries. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Keep it warm or reheat it before serving.

Waffle Batter

INGREDIENTS

MEASURE

WEIGHT

volume

ounces

grams

unsalted butter, softened

8 tablespoons

4 ounces

113 grams

bleached cake flour (or bleached all purpose flour)

2 cups (or 2 cups minus 2 tablespoons) lightly spooned into the cup and leveled off

8 ounces

227 grams

baking powder

4 teaspoons

.

.

salt

1/4 teaspoon

.

.

orange zest

1 tablespoon

-

-

2 large eggs

3 fluid ounces

3.5 ounces

100 grams

buttermilk

1 cup (8 fluid ounces)

8.5 ounces

242 grams

whole milk

1 cup (8 fluid ounces)

8.5 ounces

242 grams

Turn the oven to low (150˚F to 200˚F/65˚ to 95˚C). Heat the waffle iron to the desired temperature.

In a small saucepan over low heat, or microwave safe container, melt the butter. Allow it to cool to room temperature.

In a large bowl whisk the flour, baking powder, salt, and orange zest until evenly blended.

In a medium bowl, whisk the eggs, buttermilk, and whole milk until well mixed. Add this mixture to the flour mixture and mix with a fork just until all the flour is moistened. Stir in the butter just until evenly blended. The batter should be lumpy.

Cook the waffles and remove them to the oven racks to keep warm until serving. Serve with the hot cranberry topping.

Baking Style is Born!

Sep 26, 2011 | From the kitchen of Rose in Announcements

Baking Style, for media use.jpg

It is with great pleasure that I share with you the arrival of Lisa Yockelson's newest and long awaited masterpiece: Baking Style. Baking Style: Art, Craft, Recipes

I am a great fan of my dear friend and colleague Lisa, and have long awaited her baking diary. We've all had the pleasure of enjoying Lisa's recipes and now we have the story behind the story. This uniquely personal book is structured as a series of 100 essays that, as she writes in her Baking Style Prelude:

...offer a magnifying-glass look at a particular baking recipe--its design, reasons for interest, and composition--embracing the quirks along the way. Each essay is accompanied by one or more primary recipes and appropriate supplementary recipes as needed. An essay, essentially its own package that evolves into a narrative of how something came to be in my hands, is one of my favorite ways of enlightening and teaching. Through it, I can tell you what has inspired, astonished, or utterly badgered me as I bake. The stirrings, backstage baking stories, and all-encompassing love of the process shape the groundwork for my choice of recipes passed along in this diary format.

Yes, Lisa weighs her every word and crafts her every thought with exquisite precision and eloquence.


Even the organization and sometimes playful descriptions of the chapter contents are uniquely Lisa:
pureflavor
pastperfect
plainold-fashioned
verynaughty
dreamyregal
tetureexquisite
intensebold
polishedsophisticated
comfy/cozy
lushexuberant
downhome
bakingStorybookEpilogue
(On a personal note, one of the photos in this section contains my Aunt Ruth's pearls that I gave to Lisa as a thank you for recommending me to her pearl of an editor!)

Continue reading "Baking Style is Born!" »

Doesn't This Look Tempting?!

Apr 06, 2011 | From the kitchen of Rose in Cakes

LISA.jpg

My wonderful friend and colleague Lisa Yockelson just sent me this link to one of her sensational sounding (and looking) new cake recipes published today in the Boston Globe!

A Better Banana Cake

Oct 26, 2010 | From the kitchen of Rose in Announcements

I've made the following addition to the Changes for the Cake Bible but am posting it here to call your attention to it:

For those of you like me, who love the flavor butter gives to the Cordon Rose Banana Cake on page 69, but also loves the moister texture of the banana cake in the new book Rose's Heavenly Cakes, we have worked out a perfect compromise: Use only 8 tablespoons/4 ounces/113 grams of butter and add 2 tablespoons/1 ounce/27 grams canola or safflower oil to the butter when mixing. The cake will also be about 1/8" higher than the original.

May 03, 2010 | From the kitchen of Rose in Web Appearances

genoise-rose.jpg

My recipe posted on David Leite's blog leitesculinaria while I was away (his beautiful book, The New Portuguese Table, also won an IACP award for best first book). Here is the posting and recipe now for those of you who may not have my new book Rose's Heavenly Cakes!

Whipped Cream Cake

Jan 22, 2010 | From the kitchen of Rose in Cakes



Maybe I should have called this cake "Where's the Butter?" because at first glance there appears to be no butter in it. In reality, the butterfat contained in the heavy cream is more than the butter usually added separately!

As this seems to be, perhaps, the most popular of all the cakes in my newest book Rose's Heavenly Cakes I've decided to list the recipe on this blog for easy access.

Continue reading "Whipped Cream Cake" »

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