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"Cake Bible" by Rose Levy Beranbaum

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#1 freddurf

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Posted 08 September 2005 - 01:06 AM

I just bought a copy of The Cake Bible! Would anyone care to list some of their favorite recipes from this book? There are so many wonderful recipes, I don't know which one to try first. Thanks :biggrin:

#2 Ling

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Posted 08 September 2005 - 01:30 AM

I think this book has the Chocolate Oblivion cake--a fellow Egulleter made that for a potluck dinner, and it was delicious. I've since looked at the recipe and remember it to be a very simple flourless chocolate cake. So good!

#3 Apicio

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Posted 08 September 2005 - 05:45 AM

I find that I cannot get around her impressive Sour cream coffee cake and Banana cake with sour cream ganache. They come out perfect every time which is not the case with me with her Sponge and Chiffon cakes although chiffon cakes was all I baked for the first twenty years or so of my baking like.


Gato ming gato miao busca la vida para comer

#4 RuthWells

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Posted 08 September 2005 - 06:32 AM

I just bought a copy of The Cake Bible!  Would anyone care to list some of their favorite recipes from this book?  There are so many wonderful recipes, I don't know which one to try first.  Thanks :biggrin:

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I love her orange chiffon cake, Bert Green's coffee cake, white spice butter cake, chocolate oblivion truffle torte, and her mousseline buttercream is my standard buttercream. If you make the chocolate torte, be sure to make the raspberry sauce/puree to go with it -- heaven!

#5 BarbaraY

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Posted 08 September 2005 - 07:11 AM

I like the Mousseline Buttercream very much. It is great because it doesn't overwhelm the cake.
The Black Forest Cake is to die for. I made it for my parents 65th wedding anniversary and it was a great hit.
I find that you have to be careful when using these recipe not to overbake. If they get the least bit overbaked they will be dry. This happened on the first cake I made.

#6 browniebaker

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Posted 08 September 2005 - 07:35 AM

I love the All-Occasion Downy Yellow Butter cake. Extremely moist, with a fine crumb and buttery flavor. That's my "little black dress" of a cake.

The Pound Cake is very good, too. It's very light and fine in texture, sort of like a Sara Lee.

The Cordon Rose Cheesecake I had to throw out. Baked in a water bath, it was so cloyingly creamy I couldn't eat more than a few bites. But it you like very creamy cheesecakes, this could be for you.

#7 sugarbuzz

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Posted 08 September 2005 - 09:04 AM

Her mousseline buttercream is also my standard buttercream..very versatile & stable. It makes a great lemon buttercream when you add lemon curd to it. I've tried it with passionfruit curd as well. The honey buttercream is also nice when paired with something light.
The Almond cake is awesome..I use it alot. I used that to make a friends wedding cake with a chocolate ginger brulee filling. My best cake ever.

Pretty much all of the recipes I've tried have been great..I haven't tried all of them though.
Her banana cake recipe is also very good..great banana flavor, light & moist.

#8 Eliza Cross

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Posted 08 September 2005 - 10:21 AM

Try the Cordon Rose Cream Cheesecake, and top it with the Fresh Blueberry Topping. You won't believe how good it is! Whenever I make this, even people who aren't big cheesecake fans love it and everyone always asks for the recipe. Plus it's really beautiful - a perfect dessert to bake for a special occasion.

I'm making notes of everyone else's favorites to try, too!
Eliza Cross
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#9 sanrensho

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Posted 08 September 2005 - 10:47 AM

I was recently blown away by the Chocolate Domingo Cake, eaten within a few hours from baking. Wow.

I've tried most of the butter cakes in that book and the All-Occasion Downy Yellow Butter cake continues to be my favorite. Makes a fantastic cupcake, too. Her mousseline BC is also my standard buttercream.
Baker of "impaired" cakes...

#10 R Washburn

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Posted 08 September 2005 - 10:59 AM

"Ethereal pear charlotte" is one of my favorites.

#11 rickster

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Posted 08 September 2005 - 11:09 AM

I'd add a vote for both the yellow and white butter cakes.

One I did not have as much success with is the one I think is called the white velvet cake - the one with white chocolate in the batter. It was fine just out of the oven, but became brick like when I refrigerated it.

#12 sanrensho

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Posted 08 September 2005 - 11:18 AM

One I did not have as much success with is the one I think is called the white velvet cake - the one with white chocolate in the batter. It was fine just out of the oven, but became brick like when I refrigerated it.


Hmm, I don't recall having that problem with the White Velvet Cake. My guests lapped it up, but I remember expecting more white chocolate flavor from the recipe. None of my guests detected it until I told them.
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#13 Patrick S

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Posted 08 September 2005 - 11:45 AM

The lemon chiffon cake is my favorite from that book, but I increase the juice and zest a little.
"If you are irritated by every rub, how will you be polished?" - Rumi

#14 freddurf

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Posted 08 September 2005 - 12:38 PM

Wow! Thanks for all the suggestions. Looks like I have some baking to do! I just cut a stock of bananas from our tree, so I think I'll start with the banana cake with sour cream ganache and then move on to the choc. oblivion torte. The mousseline bc is on the list too. I wonder how much weight I'll gain before Christmas?

#15 Apicio

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Posted 08 September 2005 - 02:06 PM

To Freddurf, even better flavour if you use bananas on the verge of over-ripeness.


Gato ming gato miao busca la vida para comer

#16 freddurf

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Posted 08 September 2005 - 03:13 PM

To Freddurf, even better flavour if you use bananas on the verge of over-ripeness.

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Looks like mine are perfect then. Thanks for the tip.

#17 choux

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Posted 08 September 2005 - 03:26 PM

Sour cream coffee cake is high on the list. Mocha whipped cream is so easy and yummy. I've always had good luck with her genoises, especially the variation of subbing hazelnut oil for the butter in a chocolate genoise.

#18 jgarner53

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Posted 08 September 2005 - 03:31 PM

I love the banana cake and use the larger amount of bananas (I think she gives a range). It's great with a rum-laced cream cheese icing as well.
"I just hate health food"--Julia Child

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#19 Char

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Posted 08 September 2005 - 04:07 PM

I find that I cannot get around her impressive Sour cream coffee cake and Banana cake with sour cream ganache.  They come out perfect every time which is not the case with me with her Sponge and Chiffon cakes although chiffon cakes was all I baked for the first twenty years or so of my baking like.

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That surprises me because her recipe is the best one I've come across for chiffon cakes that are delicate, moist and flavorful. Let me know what you are having trouble with and I can help. I've made every mistake there is. :wink:

#20 freddurf

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Posted 08 September 2005 - 04:47 PM

The banana cake is cooling now and the sour cream ganache is ready to go. It smells heavenly in here! Thanks for all the responses :biggrin:

#21 Apicio

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Posted 08 September 2005 - 04:58 PM

To Freddurf: Can you characterize that smell? I came accross a curious observation in the Emperor of Scent stating that the aroma of ripe bananas when blended with the flavour of lemon suggest the scent of jasmine.

Thanks to Char, I'll give it another shot and will post if it turns bad again. I think my problem is that I am so accustomed to the Wesson Oil Party Chiffon (from the early sixties) and it throws me off as soon as I depart from it.


Gato ming gato miao busca la vida para comer

#22 joshalow

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Posted 08 September 2005 - 06:52 PM

I like her mousseline buttercream recipe as well. I use it all the time, mixed with fruit fillings for the fillings for my cakes. It makes such a light filling! I also use her ganache recipe. Like others, I like the banana cake with the sour cream ganache.

#23 Steven Blaski

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Posted 08 September 2005 - 10:12 PM

"The Golden Butter Cream Cake" (p. 34) is fabulous with whipped cream and strawberries.

"Buttermilk Country Cake" (p.41) is really good too. I top it with the Joy of Cooking (1997) "quick lemon icing" (p. 1006).

Steven

#24 freddurf

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Posted 09 September 2005 - 12:44 AM

To Freddurf: Can you characterize that smell?  I came accross a curious observation in the Emperor of Scent stating that  the aroma of ripe bananas when blended with the flavour of lemon suggest the scent of jasmine.


It's funny that you would say that, because DH and I just planted a lemon tree and the little flowers on it reminded me of jasmine! They were so fragrant! I'm curious to smell the bananas blended with lemons next time.
BTW, the banana cake was wonderful! I couldn't believe how light and moist it was. I will definitely make this again. Next on the list is the choc. oblivion...mmmmm!

#25 freddurf

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Posted 09 September 2005 - 12:52 AM

The Almond cake is awesome..I use it alot. I used that to make a friends wedding cake with a chocolate ginger brulee filling. My best cake ever.

I would love some more info on your chocolate ginger brulee filling. I didn't see it in the book and it sounds very interesting.

#26 Alinka

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Posted 09 September 2005 - 04:54 AM

I made her banana cake, and it came out high and fluffy, but a little too crumbly:

Posted Image

The lemon pound cake, however, is always popular: people comment on how subtly lemony it is, light, and not too sweet (I often make half the recipe) -

Posted Image

And I already showed the chocolate pound cake before:

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Moist and chocolate-y (but I have to confess it's not my favorite chocolate cake).

(Thought pictures would help you decide :smile:)

Edited by Alinka, 09 September 2005 - 04:56 AM.


#27 Pam R

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Posted 09 September 2005 - 06:34 AM

I've owned this book for years but tried very few recipes out of it (though the ones I tried I remember liking, there is something about the way is put together that I don't really enjoy).

Thanks for pointing me to some of these recipes - as soon as I have an oven I'll give them a shot.

#28 browniebaker

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Posted 09 September 2005 - 08:46 AM

I can't believe I forgot to mention Pineapple Upside-Down Cake. It's a family favorite. The sour cream in the batter distinguishes this upside-down cake from the others.

#29 freddurf

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Posted 09 September 2005 - 12:01 PM

Alinka, thanks for posting the pictures! I'm a visual person :blink: I like cookbooks with photos of EVERYTHING! I wish this one had more, but I really like how she tells us how long things will last at room temp, or stored in the frige. The pineapple upside down cake sounds yummy. I've noticed she uses sour cream in many of her recipes.

#30 sugarbuzz

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Posted 09 September 2005 - 01:05 PM


The Almond cake is awesome..I use it alot. I used that to make a friends wedding cake with a chocolate ginger brulee filling. My best cake ever.

I would love some more info on your chocolate ginger brulee filling. I didn't see it in the book and it sounds very interesting.

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The brulee filling is something I came up with..I can try & find the recipe I used..I haven't used it in awhile. I just tweaked a brulee recipe I had & let the ginger steep in the cream for a bit & adjusted the recipe to add some bittersweet chocolate I had leftover. I baked the whole thing in a hotel pan with a water bath & let it cool. I added more chocolate than usual for a brulee so it could stiffen up a bit more.





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