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"Cake Bible" by Rose Levy Beranbaum

Dessert

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83 replies to this topic

#31 Catherine Iino

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Posted 09 September 2005 - 07:43 PM

The yeast-raised waffles are incredible. It's Marion Cunningham's recipe, I think; in any case, really special.

#32 Patricia Austin

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Posted 11 September 2005 - 06:27 AM

The Grand Marnier Cake is wonderful. I made it for a 25th wedding anniversary cake last week, then again for my husbands birthday and sold some mini extras at the farmer's market. They were a big hit. You can make the cake in a bundt or tube pan as suggested or in round cake pans for slicing which is what I did. I sliced them in 3 thin layers, heavily brushing each layer with grand marnier syrup, a thin layer of bittersweet chocolate ganache, a thin layer of orange buttercream and a finish with bittersweet glaze. Another vote also for the Golden Almond Butter Cake.

#33 freddurf

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Posted 11 September 2005 - 12:08 PM

Patricia, the Grand Marnier Cake sounds heavenly. I'm adding that to the top of my list. :smile:

#34 LindaK

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Posted 11 September 2005 - 06:41 PM

I don't have the book handy--it's on loan to a friend planning a big wedding cake--so I might not have the names correct, but there is a recipe for a chocolate chiffon cake that I adore. Light but with serious chocolate flavor, it's great for using up extra egg whites. I've also had great luck with a chocolate souffle cake that she recommends for a roulade. Roll it up with softened vanilla ice cream and a raspberry sauce, yumm. The grand marnier cake is also excellent.

I have not had much luck with her genoise recipes. Not sure why, but they are always leaden.

Now I want to try the banana cake and the waffles!


 


#35 maggiethecat

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Posted 11 September 2005 - 06:44 PM

The lemon chiffon cake is my favorite from that book, but I increase the juice and zest a little.

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This book turned me onto chiffon cakes. So good, so easy, so fresh tasting.

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#36 RuthWells

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Posted 12 September 2005 - 06:41 AM

I've also had great luck with a chocolate souffle cake that she recommends for a roulade. 

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I will "second" the chocolate souffle sheet -- it's my standard for Passover bring-along desserts. Light as air and so flavorful!

#37 sugarbuzz

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Posted 12 September 2005 - 11:32 AM

I completely forgot about that chocolate souffle roll. I usually fill it with some chantilly & fresh raspberries..so simple & really good.


Also I use the coffecake recipe alot..I just incorporate some fruit into the middle streusel layer. Frozen wild blueberries or some sauteed apples or pears. I'm going to try some figs next week.

#38 *Deborah*

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Posted 12 September 2005 - 12:18 PM

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!

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It IS good! (thanks for the kudos, Ling :biggrin:)

Everyone I have made this cake for is blown away. I add 1 TBS Chambord Royale per lb. of chocolate (about 2 parts Callebaut semisweet to 1 part Scharffen Berger unsweetened or bittersweet is a ratio I've had good results with), and then serve with unsweetened whipped cream and raspberry sauce made by forcing defrosted IQF raspberries through a fine sieve, or with fresh berries in season.

The 6 inch x 3 inch size is nice if you don't have a lot of people to help you eat it, too. It's so rich, you don't need big pieces.

Thisis a record I made of making a two-layer Oblivion cake for my best friend's wedding cake.

Have fun!
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#39 freddurf

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Posted 12 September 2005 - 03:27 PM

Deborah, great photos. May I ask the reason you put a thin layer of fondant on the bottom cake and a thicker one on top?

#40 *Deborah*

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Posted 12 September 2005 - 04:04 PM

Deborah, great photos.  May I ask the reason you put a thin layer of fondant on the bottom cake and a thicker one on top?

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More than likely just my lack of familiarity with using fondant...when I was putting the layer on top, I realized it was thicker (and a little prone to cracking) but I wanted the top to have that smooth finish and the rounded corners. I basically just crossed my fingers through that whole process, I think I was as nervous as the bride. :raz:

Wendy has asked me to make a "demo" thread about that cake, and I can share all my first-time faux pas with you all.
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#41 Tracy K.

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Posted 12 September 2005 - 04:47 PM

The white chocolate cake is very, very good, with a fine texture and a mellow flavor that doesn't scream "white chocolate". The raspberry puree is a good preparation, and it does freeze very well. Also, be sure to try the chocolate rolled fondant. It is really easy to work with and tastes like a "gourmet" Tootsie roll--and I'm not a big fan of chocolate either. This is a fun book. Be sure to read the "science" at the back about how this book got started.

#42 freddurf

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Posted 17 September 2005 - 12:55 AM

The Grand Marnier Cake is wonderful.  I made it for a 25th wedding anniversary cake last week, then again for my husbands birthday and sold some mini extras at the farmer's market.  They were a big hit.  You can make the cake in a bundt or tube pan as suggested or in round cake pans for slicing which is what I did.  I sliced them in 3 thin layers, heavily brushing each layer with grand marnier syrup, a thin layer of bittersweet chocolate ganache, a thin layer of orange buttercream and a finish with bittersweet glaze.  Another vote also for the Golden Almond Butter Cake.

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Patricia, did you use orange flower water for this or vanilla? They don't sell it in my area and I'm wondering if I should go to the trouble of ordering it or just use vanilla.

#43 Becca Porter

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Posted 17 September 2005 - 07:04 AM

I made the Grand Marnier cake with just vanilla. After that I saw some in the Bakers Catalogue and bought it. Since then I haven't ever used it. I guess I need to break out that 50 dollar bottle of Grand Marnier and make it properly.
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#44 deensiebat

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Posted 19 September 2005 - 10:08 AM

i second the waffle recommendation. i made them with half whole wheat flour and they're still amazingly light.

and on that note -- the recipe calls for you to let the batter rise and fall overnight at room temp. i always thought that when the batter fell it was bc the yeast did their thing without being punched down and poisoned themselves with their own outgassing. but this batter clearly has a lot of rise left in it the next morning. anybody know the food science better than i do?

#45 sanrensho

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Posted 19 September 2005 - 10:30 AM

We made the waffle recipe from Cake Bible for the first time on Sunday. Excellent crispy waffles and very easy to throw together the night before. We'll be making them again, although I really need a larger, more powerful waffle iron.

Edited by sanrensho, 19 September 2005 - 05:00 PM.

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#46 MelissaH

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Posted 19 September 2005 - 12:27 PM

I make the waffle recipe also, but with a slight modification to the technique (courtesy of the yeast waffle recipe in a not-too-long-ago issue of Cook's Illustrated). I tend to cut back on the butter a bit, with no ill results, because my husband's going to put butter on the waffles no matter what. I cut back the yeast, to about half a package. I also add the eggs right into the mix from the start. Then I put the batter avec les oeufs into the largest pitcher I have (about 2.5 quarts), put the lid on, stick a plate in my fridge (for secondary containment), and put the pitcher on the plate. With this method, there's no need for baking soda, and the whole thing's ready to go in the morning!

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#47 greenwich st

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Posted 19 September 2005 - 04:26 PM

Yet another vote for the golden almond cake -- foolproof (as long as you don't let it get even a bit overdone) and fabulous with confectioner's sugar and vanilla ice cream.

#48 Ling

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Posted 19 September 2005 - 05:27 PM

Sounds like I have to order this book from Amazon, if only for this Golden Almond cake and the mousseline buttercream that everyone is praising! :smile:

#49 SethG

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Posted 13 October 2005 - 07:14 PM

I bought the Cake Bible because of this thread. I've had my differences with RLB over the years-- I already owned her Pie/Pastry and Bread books, and my opinion of both books is mixed.

Today I made the All-Occasion Downy Yellow Butter Cake, with Rose's Neoclassic Chocolate Buttercream. And it was sensational. Way to go, Rose. I am intrigued by the method for the cake. Rose has you mix dry ingredients, and then beat with butter and milk for a minute and a half "to aerate." I'm surprised that this works, since the classic butter cake has you beat suger into butter first in order to drive tiny holes through the butter so as "to aerate." Rose, by contast, has you essentially liquify everything before you "aerate." She describes her method as faster & easier, and she's right. But I don't really get why it works. I guess the mixture is still dry enough-- even though the sugar seems to be dissolved-- for holes to be driven through the batter to form air pockets for leavening. But it seems counter-intuitive.

nice cake, though. And the buttercream, good God.
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#50 sanrensho

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Posted 13 October 2005 - 08:14 PM

Today I made the All-Occasion Downy Yellow Butter Cake, with Rose's Neoclassic Chocolate Buttercream.  And it was sensational.  Way to go, Rose.


The batter also makes a great cupcake. Made a bunch for a potluck party with which choc/mocha/lemon/choc mousseline buttercream. The cupcakes were engulfed in mere minutes.:blink:
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#51 Dailey

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Posted 13 October 2005 - 10:31 PM

i love the cake bible, some of the best cakes i've ever tasted! :biggrin: my all-time favorite white cake is the "white velvet", i also love the perfect chocolate american cake, white whisper, yellow downy, cheesecake. pretty much all of the ones i tried. :wink: i'm interested in making the sour cream coffee cake tommarro but am wondering if i can make them into mini muffins? i'm afraid it will affect the outcome of my cake, does anyone know? :huh:

#52 sanrensho

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Posted 13 October 2005 - 10:41 PM

i'm interested in making the sour cream coffee cake tommarro but am wondering if i can make them into mini muffins?  i'm afraid it will affect the outcome of my cake, does anyone know? :huh:


I think you'll be fine. When in doubt, make two batches (one coffee cake and one batch of muffins)! :biggrin:

Just make sure to cut down the baking time for the mini-muffins.
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#53 Ling

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Posted 14 October 2005 - 01:55 AM

I bought the book based on this thread. I think I'll try the Golden Almond cake first!

#54 mpshort

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Posted 14 October 2005 - 04:50 PM

You should see my copy of this book, it looks like it's been through a war! :biggrin: Standard recipes that never let me down:

Golden Butter cake

White chocolate velvet cake

White cake (can't remember the specific name, it's the same as the golden butter cake just sub whites for the yolks)

Mousseline buttercream (my standard buttercream)

Neoclassic buttercream

Cocoa souffle roll
have a dessert on this week's menu that uses this, roulade style filled with french vanilla ice cream flavored w/ powdered pate choux and swirled ganache; called chocolate eclair ice cream

Chocolate cloud cake
My standard for buche de noel

#55 Dailey

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Posted 14 October 2005 - 05:13 PM

thanks sanrensho, i'm gonna give it a try! :biggrin:

#56 Abra

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Posted 14 October 2005 - 09:22 PM

I just read through this book from beginning to end. Wow. Where's it been all my life? i want to make every single thing in it.

For those of you that have already made her various yellow cakes, which one most closely approximates the crumb of (forgive me) a Duncan Hines cake mix? My husband loves that Southern favorite, Yellow Cake with Chocolate Frosting, but it seems that it has to be made with a mix. I've tried several scratch versions, and none of them cut it with him. In his defense, it's the only thing made from a mix that he prefers to home made. But undeterred, I keep trying to find the perfect recipe, with that totally insubstantial, melting crumb. Is one of these perchance it?

#57 sanrensho

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Posted 15 October 2005 - 09:52 PM

I just read through this book from beginning to end.  Wow.  Where's it been all my life?


That was my reaction too after picking up this book. So far, I've made most of the butter cake recipes in the first part of the book and am now working my way through the genoise recipes.

Tried the Fudgy Genoise Jeffrey recipe today...this might be my new favorite recipe for choc. layer cakes. I'll have to frost it and see how it turns out.
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#58 sanrensho

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Posted 17 October 2005 - 03:53 PM

Tried the Fudgy Genoise Jeffrey recipe today...this might be my new favorite recipe for choc. layer cakes. I'll have to frost it and see how it turns out.


I take back the above comment. This recipe actually tastes a bit too sweet for a layer cake, which is surprising as RLB's recipes tend not to be overly sweet. One of these days, I'll retry the recipe with 200g sugar instead of the recommended 250g.
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#59 Patrick S

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Posted 17 October 2005 - 04:17 PM

For those of you that have already made her various yellow cakes, which one most closely approximates the crumb of (forgive me) a Duncan Hines cake mix?  My husband loves that Southern favorite, Yellow Cake with Chocolate Frosting, but it seems that it has to be made with a mix.  I've tried several scratch versions, and none of them cut it with him.  In his defense, it's the only thing made from a mix that he prefers to home made.  But undeterred, I keep trying to find the perfect recipe, with that totally insubstantial, melting crumb.  Is one of these perchance it?

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I've tried her All Occasion Downy Yellow Butter Cake, and I'm sure it isnt what you're looking for. Its a fine cake in its own way, but it doesnt have the " totally insubstantial, melting crumb" you're looking for.
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#60 Abra

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Posted 17 October 2005 - 08:31 PM

Thanks, Patrick - you've saved me from putting yet another yellow cake down the disposal! Do you have any idea what scratch cake can duplicate that Duncan Hines crumb?





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