Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

"Cake Bible" by Rose Levy Beranbaum

Dessert

  • Please log in to reply
83 replies to this topic

#61 Steven Blaski

Steven Blaski
  • participating member
  • 155 posts

Posted 18 October 2005 - 01:16 AM

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?

View Post


Abra, there's a Best Butter Cake thread on the P&B forum and one of the posters, after making one of the recipes tested, claimed: "I think this is the alternative to a cake mix (as long as people don't want the chemical taste). It has wonderful tight crumb, very soft and moist and very comparable to a cake mix in texture." I can't vouch for this, but it might be worth a shot.

Click here.

#62 Abra

Abra
  • participating member
  • 3,186 posts
  • Location:Bainbridge Island, WA

Posted 18 October 2005 - 07:51 AM

Thanks, Steven! I had missed that thread, and will now try that version. The crumb in her picture looks a bit dry, but she was experimenting with variations and I'm not sure which one of the crumbs is shown. But I swear, if that one's not it, I'm giving up. I don't even like yellow cake. And with so many gorgeous things to make in the Bible, there's no time to waste on less-than-stellar cake baking.

Edited by Abra, 18 October 2005 - 07:54 AM.


#63 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 20 October 2005 - 02:33 PM

The Golden Almond butter cake is indeed a delicious, homey snack. I topped it with an ground almond streusel topping (ground almonds, sugar, butter, flour, oatmeal).

#64 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 20 October 2005 - 11:35 PM

The Golden Almond butter cake is indeed a delicious, homey snack.


I like that cake..a lot. And I love the way it retains its flavor, moistness and crumb even after a few days. I find it perfect unadorned.
Baker of "impaired" cakes...

#65 sugarbuzz

sugarbuzz
  • participating member
  • 123 posts

Posted 21 October 2005 - 05:49 PM

I was goofing around with the white velvet butter cake & substituted half of the milk with coconut milk & added 3/4 -1 cup of unsweetened coconut to the batter. With a nice cream cheese frosting with a hint of lemon it was really good.

#66 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 22 October 2005 - 05:02 PM

Thanks, Steven!  I had missed that thread, and will now try that version.  The crumb in her picture looks a bit dry, but she was experimenting with variations and I'm not sure which one of the crumbs is shown. But I swear, if that one's not it, I'm giving up.  I don't even like yellow cake.  And with so many gorgeous things to make in the Bible, there's no time to waste on less-than-stellar cake baking.

View Post


I just tried the recipe referenced above by Steven--it is indeed soft and dissolving in texture (but the edges are crisp and quite nice). It is also quite sweet, like a cake mix. I think your husband might enjoy it. :smile:

#67 SethG

SethG
  • participating member
  • 1,676 posts
  • Location:Brooklyn, NY

Posted 28 October 2005 - 08:10 AM

I made Rose's sour cream coffee cake the other night and I wish to add my recommendation to those posted above. It's really nice. I put in the optional layer of apples, which added a moistness/sweetness that I think really made the cake. That and the walnuts in the crumbly parts.
"I don't mean to brag, I don't mean to boast;
but we like hot butter on our breakfast toast!"

#68 Lumas

Lumas
  • participating member
  • 43 posts
  • Location:Bronx, NY

Posted 28 October 2005 - 01:38 PM

I made the Chocolate Domingo Cake a few days ago and I really did not like it. The cake was very fudgy tasting. It reminded me of the chocolate cake in devil dogs, except the devil dogs tasted much better. Will not be making this one again.

I also made the Almond Cake and topped it with a sour cream ganache. I really did not like this combo. The sourcream overpowered the taste of the cake, which had a great almond flavor by itself. I might try it again, but with no topping this time.

Posted Image

Posted Image

Edited by Lumas, 29 October 2005 - 11:09 AM.


#69 freddurf

freddurf
  • participating member
  • 136 posts

Posted 28 October 2005 - 03:09 PM

Lumas, when I made her banana cake the first time, I made it with the sour cream ganache. I'm not sure if it was the choc. I used, it was just some cheap stuff I picked up, but I didn't care for it either. I made the cake again but this time I used a lilikoi IMBC and it was awesome.

#70 Steven Blaski

Steven Blaski
  • participating member
  • 155 posts

Posted 28 October 2005 - 09:11 PM

Speaking of banana cake, this week I made Wendy's Secret Banana Cake and it was fabulous. I liked it better than RLB's. I undercooked it a bit by accident -- it was in the oven for 45 minutes in a 9-inch pan and I was getting nervous as it was browning a lot. The center was a little undercooked, but I actually liked it that way, a little molten banana. It's has a delicate crumb (with lots more banana and sour cream than in RLB's version) -- so be careful when dismounting it. It was so good on its own I didn't even use the chocolate buttercream I had leftover in my fridge. It's perfect plain.

Thanks Wendy!

#71 jgarner53

jgarner53
  • participating member
  • 1,198 posts
  • Location:San Francisco, CA

Posted 29 October 2005 - 04:21 PM

When I made the Sour Cream Ganache, I wasn't thrilled with it either. Maybe I should have left the sour cream out so that it was room temp, but it was hard to work with, and unlike an ordinary ganache, I found I couldn't soften it up more and rework it. The cake I used it on (the banana cake, btw) looked so horrible that I threw a chocolate glaze on it to help improve the look (though I was also trying for a smooth finish, not the quick icing look).

For my money and effort, I'll stick with a regular ganache that I know I can work and soften enough when I need to and get a smooth finish on a cake.

I did like the downy yellow cake, though, as far as basic butter cakes go. I made them as cupcakes and topped with the chocolate mousseline buttercream. My only complaints about chocolate buttercream is that in spite of the great flavor, the color was wimpy (I was using 61% chocolate) and pale.
"I just hate health food"--Julia Child

Jennifer Garner
buttercream pastries

#72 SethG

SethG
  • participating member
  • 1,676 posts
  • Location:Brooklyn, NY

Posted 14 November 2005 - 09:15 AM

I made the sour cream coffee cake for the second time yesterday, and I have a question. Both times I've tried the cake, the cake batter has sort of swelled through the layer of streusel on top, swamping it. After baking, the layer of streusel has ended up mostly under the surface both times. The cake has still tasted great, but I haven't achieved the attractive crunchy layer on top.

Anyone know why? What am i doing wrong? I'm following Rose's directions to the letter.
"I don't mean to brag, I don't mean to boast;
but we like hot butter on our breakfast toast!"

#73 Wendy DeBord

Wendy DeBord
  • legacy participant
  • 3,653 posts

Posted 14 November 2005 - 09:25 AM

I've never made that specific recipe, but I have encountered that happening with the streusel sinking or folding into the batter. I attribute it to the weight of the streusel sinking on the risingly light structure of the cake batter. If you notice streusel doesn't sink on heavy batters. And or it could be that the batter has so much leavening that the air pockets have to push out of the batter and the streusel is just in the way.........and when the air pocket releases it's steam the streusel falls back into the void.

#74 K8memphis

K8memphis
  • participating member
  • 2,464 posts
  • Location:memphis tn

Posted 14 November 2005 - 12:09 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!

View Post



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:

View Post


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!

View Post



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!

View Post


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!

View Post


I made the raspberry chocolate oblivion truffle torte for my kid's birthday. I posted about it in the desert thread (sniff sniff I wish I could post there more often :laugh: ) but I think I need to post here too.

Deborah, you are my inspiration for trying this. THANK YOU!!!

RLB is not my favorite author. But that cake was the bombshabomb. I did not do the chambord part--but I will next time. It was so easy--I was really amazed at how easy and perfect it came out. I did it exactly as written and with her whipped white chocolate ganache. I think just some nice light vanilla ice cream is the best complement. And next time I'll use regular white ganache.

It totally melts in your mouth just like a magnificent truffle.

Y'know what's funny? I always push my batter out a bit from the middle toward the edges of the pan because the batter settles & melts inward & so bakes flatter on the top. Well this came out just exactly as I placed it in the oven--which was kinda funny with the little ribbles in it. But all was well 'cause I iced it anyway.

Thanks again!! :raz:

Edited by K8memphis, 14 November 2005 - 12:09 PM.


#75 SethG

SethG
  • participating member
  • 1,676 posts
  • Location:Brooklyn, NY

Posted 14 November 2005 - 01:09 PM

I've never made that specific recipe, but I have encountered that happening with the streusel sinking or folding into the batter. I attribute it to the weight of the streusel sinking on the risingly light structure of the cake batter. If you notice streusel doesn't sink on heavy batters. And or it could be that the batter has so much leavening that the air pockets have to push out of the batter and the streusel is just in the way.........and when the air pocket releases it's steam the streusel falls back into the void.

View Post


Thanks, Wendy. Any tips as to how I can make it not happen next time? Maybe I should cut back a little bit on the baking powder/soda? Or whip the batter less to make the cake a little less airy? Neither of these seem like things you'd want to do.

Anyone else have this problem with Rose's recipe?
"I don't mean to brag, I don't mean to boast;
but we like hot butter on our breakfast toast!"

#76 Wendy DeBord

Wendy DeBord
  • legacy participant
  • 3,653 posts

Posted 14 November 2005 - 03:10 PM

You can add your streusel after your cake has risen but before it's done..........that may solve the sunken problem.
I just wanted to make sure this is clear...........I've experienced this colapsing with other authors recipes, it's definately not something that happens with Roses' recipes only.

#77 *Deborah*

*Deborah*
  • participating member
  • 1,741 posts
  • Location:Vancouver, BC, Canada

Posted 14 November 2005 - 04:16 PM

I made the raspberry chocolate oblivion truffle torte for my kid's birthday. I posted about it in the desert thread (sniff sniff I wish I could post there more often  :laugh: ) but I think I need to post here too.

Deborah, you are my inspiration for trying this. THANK YOU!!!

View Post


Well, what goes around comes around, lady! Since I never would have gotten through that Oblivion wedding cake in the first place without your help and encouragement. I am so glad you liked it! :biggrin:
Agenda-free since 1966.

Foodblog: Power, Convection and Lies

#78 K8memphis

K8memphis
  • participating member
  • 2,464 posts
  • Location:memphis tn

Posted 14 November 2005 - 05:15 PM

I made the sour cream coffee cake for the second time yesterday, and I have a question.  Both times I've tried the cake, the cake batter has sort of swelled through the layer of streusel on top, swamping it.  After baking, the layer of streusel has ended up mostly under the surface both times.  The cake has still tasted great, but I haven't achieved the attractive crunchy layer on top. 

Anyone know why?  What am i doing wrong?  I'm following Rose's directions to the letter.

View Post


Hmm, I used to make these ginormous yeasted kuchens in what would be like a double full sheet pan size, a little deeper though. When I put apple slices & streusel they most always sunk. When I let it proof too much the struesel topping alone sunk too. Of course yours is not yeasted.

Drizzling glaze covers up the sink holes :biggrin:

But my real suggestion is to perhaps bake it in a bundt type pan maybe. Rose herself suggests using magic strips did you try that??? The object of the game is to get it rising evenly (duh, Kate :). The hole in the middle of the bundt pan will help that some.

The magic strips will definitely help it bake more even in the springform pan. I would fold a piece of folded alminum foil Like the one in post 18 the third picture down. It is real easy to remove and just pat the streusel around to cover up the hole--take it out right when it comes out of the oven--the steam fills up the hole. Just slide a knife down each side to unfold the leg. Poof comes right out.

Umm, spreading the batter from the middle out towards the sides of the pan a bit will also help--y'know heap it up a bit around the edges, then put on the streusel. But the magic strips & aluminum foil thingy will help a lot I'll bet.

Just some possible ideas for you. I haven't thought about those massive kuchens in forever. They smelled so good!

PS. Thank you, Deborah!

Edited by K8memphis, 14 November 2005 - 05:16 PM.


#79 TurtleMeng

TurtleMeng
  • participating member
  • 149 posts
  • Location:Los Angeles, CA

Posted 14 November 2005 - 11:45 PM

I made the sour cream coffee cake for the second time yesterday, and I have a question.  Both times I've tried the cake, the cake batter has sort of swelled through the layer of streusel on top, swamping it.  After baking, the layer of streusel has ended up mostly under the surface both times.  The cake has still tasted great, but I haven't achieved the attractive crunchy layer on top. 

Anyone know why?  What am i doing wrong?  I'm following Rose's directions to the letter.

View Post


This might not be helpful since I have not made the Cake Bible way (I use Nick Malgieri's recipe)but I just looked over the recipes and they are pretty similar (his uses whole eggs and a little more sour cream, and the streusel is simpler). The only difference I can think of is kind of dumb--I have alwlays made this cake in a TUBE. That means quicker rising all around and perhaps the streusel somehow doesn't have a chance to sink. (Gees, and I took college chem and don't know what I'm talking about.) But maybe try it next time. I've never contemplated making this cake in a springform. It is one of my most popular cakes also.

edited for typo

Edited by TurtleMeng, 14 November 2005 - 11:46 PM.

"Mom, why can't you cook like the iron chef?"

#80 ablosh

ablosh
  • participating member
  • 69 posts

Posted 12 February 2007 - 01:42 AM

I also tried the SOUR CREAM COFFEE CAKE and was utterly dismayed to find half the cake batter to be way undercooked while the outer layer, including the streusel was golden!

I baked it for 55 minutes, if I'm not mistaken and even tested the batter. I might not have noticed the yellowish batter against the pale wooden skewer I used as tester...

Is this a case of an oven that's too hot?

Flavor was just wonderful with the peaches and walnuts and cinnamon and butter combo... :)
I am in the process of fulfilling a dream, one that involves a huge stainless kitchen, heavenly desserts and lots of happy sweet-toothed people.

#81 ablosh

ablosh
  • participating member
  • 69 posts

Posted 12 February 2007 - 01:44 AM

Has also anyone here tried baking the recipes without converting the recipe amounts to 1 & 1/3 for 2 layers? I don't like doing much math...Hehe.

Also, I will be trying the WHITE VELVET BUTTER CAKE next as I now have a surplus of 4 egg whites from the 4 egg yolks I used for the sour cream coffee cake.
I am in the process of fulfilling a dream, one that involves a huge stainless kitchen, heavenly desserts and lots of happy sweet-toothed people.

#82 2010

2010
  • participating member
  • 93 posts

Posted 17 February 2007 - 11:54 AM

Holy crap, (oops) sounds like I need to get this book. But how to get it in the UK? The bookstores here are so lacking in good pastry books. Oh how I miss Chapters (CAN) and Borders....

#83 Lindacakes

Lindacakes
  • participating member
  • 924 posts
  • Location:Brooklyn, New York

Posted 17 February 2007 - 01:08 PM

Order it from amazon.com and have it shipped. Save money by buying a used copy. I got mine for $3.00 at an antique store . . .
I like to bake nice things. And then I eat them. Then I can bake some more.

#84 binkyboots

binkyboots
  • participating member
  • 310 posts

Posted 02 March 2007 - 05:48 AM

Holy crap, (oops) sounds like I need to get this book. But how to get it in the UK? The bookstores here are so lacking in good pastry books. Oh how I miss Chapters (CAN) and Borders....

View Post


our local borders (in edinburgh) have a copy in stock and will order almost anything (except martha stewart :wacko: ) they also have a bunch of other US titles.

when ordering go prepared with isbn and persist when they say they dont see it on the system, tell them it's from the states and have them search their order in screen.
Spam in my pantry at home.
Think of expiration, better read the label now.
Spam breakfast, dinner or lunch.
Think about how it's been pre-cooked, wonder if I'll just eat it cold.

wierd al ~ spam





Also tagged with one or more of these keywords: Dessert