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Mar 23, 2007 01:17 PM

Dorie Greenspan cover cake question

Has anyone made the cover cake from Dorie Greenspan's latest cookbook? I love the look, and it sounds like it tastes great, but what I'm wondering about specifically is the frosting. She describes it a sweet marshmallow filling/frosting, but is it super sweet? I'd love to make this but I'd rather not hear complaints about how sweet it is, ya know? Thanks!

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  1. This is one of the few recipes from the book that I've made thus far (not because of lack of desire but because I've simply been baking from other sources). The cake portion of the recipe was very good, but I caution you that the recipe for the frosting is incorrect in that it calls for 1 tablespoon of vanilla extract when it is supposed to be 1 teaspoon (I believe Greenspan confirmed this misprint on her egullet thread but I don't have access to that so I'm not 100% sure). It was difficult for me to get a feel for the recipe given the overpowering/unpleasant vanilla taste, but what I can tell you is that it is very marshmallowy in texture and while it is sweet, I'm not sure that I'd call it super/too sweet. The cake itself wasn't overly sweet, in my opinion, and I thought that the cake and frosting complimented each other nicely both in texture and taste. I personally prefer "fatty" frostings (i.e. buttercreams, etc) better, but I think that this is a nice alternative. Good luck!

    1 Reply
    1. re: Laura D.

      Thanks Laura!

      I have that problem too -- too many choices of recipes (and not enough time!) :)

    2. I made this cake last weekend, and while I didn't think the frosting was too sweet or too vanilla-y, it did have an odd sour taste to it. I can only assume it resulted from putting the cream of tartar in the sugar syrup and having that boil away. But I suppose it's possible that the off-flavor could have come from too much vanilla extract...

      1 Reply
      1. re: lagreen

        I didn't consider that sort of thing but I guess it is possible that the "off taste" I experienced was from the cream of tarter. I immediately assumed it was the vanilla because I was weary from the beginning that 1 tablespoon of vanilla seemed like an awful lot. Regardless, I'd like a clear answer to the question of what is wrong with this recipe before I'll make it again. Thanks!