oli

I would like to add, after reading a bunch of recipes, that if you dome the cake with a cake layer and then drape with marzipan, I believe that will make cutting much, much easier.

I love this cake too and I know Bo Freiberg has a recipe, but I don't know how good it is, as I haven't heard anybody comment about this particular recipe. I would be scared of cutting into the top, that it would squish what's underneath. It looks just the recipe from iVillage

So, after all the suggestions, where did you end up getting the recipe from, and why this one instead of the ones posted?

The way to fix that, is, next time add more cream. Because I go through so much ganache at work, and I have to keep cost in mind, I use chocolate chips exclusively to make ganache. Of course, they're Callebaut chips... I simply control the consistency of it by adding more or less cream. I don't have the time to chop up expensive bars, and for ganache it doesn't matter much if you are using a less expensive chocolate. I save my bars for things that really need that little extra quality (and temperability), like when I dip items, or make chocolate mousse or decadence.... ← I agree with you and it would have worked in my situation had I thought about it before hand. The recipe I used had worked okay in the past contain a certain amount of chocolate and a certain amount of veg. oil, no cream in this recipe. For me to know if the ganache recipe would work is, I would have to wait and see how the ganache sets up and then keep adding more oil and wait again until I got the right consistancy, but wouldn't work in my situation, as time was not abundant.

I initially made this cake before using Callebaut chocolate a couple of years ago but ran out the other day. So all I had was the Nestle's chips and really didn't give it a whole lot of thought because I've never experimented with anything but Callebaut. Now I have first hand experience that chips have added ingredients that make it ideal for cookies and not for cakes. So the result was the cake was difficult to cut because it had firmed up too much. Other than that the cake was a hit with everyone except me.

Nestle's Semi-sweet Morsels - semi-sweet chocolate (sugar, chocolate, cocoa butter, milkfat, soy lecithin, vanillin- an artificial flavour, natural flavour)

Will ganache set up stiffer using chocolate chips vs using block chocolate such as Calebaut?

It still looks fancy schmancy. Its still shows.

Is this thread about the Cake Bible by RLB, or another book such as the Chocolate Bible by Christian Teubner? ← Chocolate Bible

As Wendy and I have tried some of the recipes and a couple of them needed tweaking, I just didn't want to go through another recipe from that book and end up wasting product.

Thanks for that. Oh, by the way, what else have you made from the book that didn't need tweaking?

I think Wendy made this, from the Chocolate Bible, but I am not sure, but anyway I was wondering if anybody made this and was the recipe correct. I don't know if she made any adjustments to the recipe. Some of the recipes in this book are a little lacking and so need tweaking to work, but the photos call out to me to make.

MAGNIFICENT!!!! you should be very proud of yourself!!!! If you are doing this at 17 I can only imagine your future!!! (insert applause here!!!) ← You deserve a STANDING OVATION. Absolutely stunning at such a young age, knocks my socks off, you are THE MAN

Yes

I don't know where to post this, but my father-in-law received a beer making kit a few months ago and asked me, "how do I know if the yeast is any good" I don't know, but I think there is an easy method but I know someone here would be able to tell me. Thanks

I think I understand your explanation. Is the Child's baking book, entitled Baking With Julia? Anyway it sure looks tempting with the glaze, thats why I am a sucker for books with plenty of pictures. Just being a guy. Renka sure does lovely work. By the quantity thats produced I guess one is bound to be perfect or at least darn close.

It'd be nice to know how the apple strudel was done, the design specifically, mine are usually boring.

I have a jar of glucose I got from local cake supply store. Shouldn't be too hard to get. I am Hungarian as well and can give them a source once I get home and look on my cantainer for the producer or distributor.

Okay, don't beat me up, but I am just asking, can Stollen be made in a bread machine?

I am halving the recipe, and I noticed when I halve the original recipe which calls for 30 grams of yolks, I am left with 15 grams which is 1 egg yolk. Will the recipe work with just 1 egg yolk.?

Thanks for the tips. Since I am not a bread maker, how do I know what size break pans to use. I've halved the recipe to see if I like enough to make it again.

Need help I am going to try to make Thomas Haas recipe for Stollen but I am not sure how to make pastry flour from his weights, because I cannot find pastry flour in the store. His recipe calls for 350gr of pastry flour, 350gr cake flour and 350gr of bread flour Also his recipe calls for 300gr almond paste 66% fruit. I have the Odense version of almond paste but I didn't know that almond has a percentage of fruit. It also calls for 70 gr of fresh yeast. What can I use instead of fresh yeast? My market doesn't carry fresh yeast, just packaged.

Is that the recipe from epicurious? Wondering why no ones making the cranberry upside downcake?

My wife has some chipped beef and she looked to me to find her a good recipe. Anybody know what we can do with this? Thanks

I would like to try RLB's recipe, but could not find it, even under Twin Cities.com. Does anybody have a working link? Thanks