Your favorite 'Cake Bible' recipe?
I just got my copy of Beranbaum's 'Cake Bible' and haven't decided where to start. I'm hoping you might be able to share which of her recipes are your favorites. Thanks!
Are you looking to just make a cake, or to do a major project? I thoroughly enjoyed teh process of making the Queen Bee cake, but that is many steps. I do recommend that honey buttercream. I am very fond of one of her chocolate cake recipes, but I can't remember off hand which it is. I use her whipped chocolate ganache as a filling very regularly. I think you'll like everything! The cream pound cake is also delicious.
I got that book many months ago and I have yet to bake anything from it, though I am dying to do so soon. In fact I got the Bread Bible and Pie/Pastry Bibles too. All look great. I need a snowy day to get started. I want to make the buttermilk cake or pound cake to start, then work my way up.
I've only made the Chocolate Domingo cake so far, but it became my favorite chocolate cake on first bite! No frosting is needed, just decorate with a stencil and some powdered sugar.
The Chocolate Oblivion Truffle Torte is to die for. I serve it with the Rasberry Sauce (which, by the way, freezes beautifully) and a few fresh raspberries and guests swoon over it.
The Sour Cream Coffeee Cake is terrific. I usually make the version with the sliced, frozen peaches. It's light and delicious, and keeps surprisingly well. I'll often have this on hand as a breakfast treat or for afternoon tea when I have overnight guests.
Her All-Occasion Downy Yellow Butter Cake is my go-to white cake for both cakes and cupcakes.
The Cordon Rose Banana Cake with Sour Cream Ganache is wonderful and so is the Lemon Poppy Seed Pound Cake.
I also happen to like her Mousseline Buttercream. That's a go-to for me as well. But I know a lot of people have problems with it. Both butter (and kitchen!) need to be the proper temperature or it will curdle. Never happened to me, but I gather it has for lots of others.
Haven't used it for ages, but I love the White Spice Cake and the Grand Marnier Bundt Cake. Also her pancake recipe.
I've had it for years but I've only made a few recipes from it. I second the recommendations for the pancakes and the whipped ganache. The buttermilk cake is great and is one of the book's easier recipes. Some of the "projects" lookdaunting to me. I did make the Yule log with meringue mushrooms last year and that was great.
I had it from the library to help with a wedding cake project. The white velvet cake is so good, and I'd buy the book for that recipe alone. I know white cake sounds boring, but this one is just awesome.
I also really loved the silk meringue buttercream. Beautiful texture and flavor and works very well in warm weather.
I'm thinking of making the silk meringue buttercream for two graduation cakes I need to prepare for this weekend. Did you find that it was worth the effort? Can you describe the taste a bit (is it as buttery as the more classic meringue/Italian buttercreams, i.e. very buttery without much sweetness, or is it a bit more sweet than those and less like eating a stick of butter)? Did you have any difficulty with it (I'd especially like to know if you made it ahead of time and then had to bring it back to room temperature, as I'll be making my frosting about a day and a half before icing)? Thanks in advance!
The Chocolate Domingo Cake is relatively easy and quite impressive.
Nancy Blitzer's Spong Cake is my go-to spong-cake recipe. Wonderful and not guilt-inducing.
I also recommend the Sour Cream Coffee Cake recipe--even nicer with sliced apples or peaches inside.
The Pound Cake and Chocolate Pound Cake (Chocolate Bread?) recipes are top-notch, too.
I suggest you read the introduction to the book, so you understand why Rose is so specific and precise. It's all well worth the effort,
The buttermilk county cake is so good. It really is delicious with fruit.
The white velvet butter cake is what I usually use for white layer cakes. The texture is wonderful and balances with so may frostings.
But one of the most amazIng recipes anywhere is the Chocolate Oblivion Truffle Torte. Just 3 ingredients and BLISS!!!!!
I really love the Sour Cream Coffee Cake. The page is pretty splattered, I've made it so often. Also, the Pineapple Upside Down Cake recipe is the best one I've ever tried.
Another vote for the Chocolate Oblivion Truffle Torte. I make this cake for myself on my birthday (because I really enjoy making it!), and for any other occasion I can justify it!
Looks like I've got some baking to do! There are few recommendations that keep popping up so I think I'll make those into my 'priority list'. Thanks so much for all the responses. You're the best!
Yay, an excuse to take out my Cake Bible. My book is falling apart unfortunately, but that is how much I use it, or just read it even if I'm not making anything.
So if you want a weekend project make the White Lilac Nostalgia. This involves making a white velvet butter cake, raspberry mousseline, and creme ivoire deluxe.
The white velvet butter cake is very good and easy.
The mousseline buttercream is divine, but I usually make the neoclassic buttercream. It depends whether you want an egg yolk frosting or an egg white frosting. For this cake you are adding raspberry puree so it doesn't really matter.
The creme ivoire is a white chocolate/butter frosting. It calls for cocoa butter, for which I had to travel about 20 miles.
And you need the little crystallized lilacs to get the full effect.
If you don't have that much time I like:
Perfect Pound Cake
White Spice Pound Cake
Sour Cream Butter Cake
Golden Almond Cake
All Occasion Downy Yellow Butter Cake - moist and rich
Golden Grand Marnier Cake
Perfect All-American Chocolate Butter Cake
Cordon Rose Banana Cake - particularly excellent
Sour Cream Coffee Cake
Bert Greene's Special Sponge Cake
Orange Glow Chiffon Cake
Don't get me started on frostings.
Can you tell I like this book? I hope this helps.
Her less fruity fruitcake is fantastic. I make it every year for my father-in-law at Christmas, and he adores it.
Lots of my favorites are already named in this thread.
The Genoise (I've made all but the Chestnut many times) and Chocolate Cloud Roll are my go-to cake base recipes, and I love her buttercream, ganache, and Italian meringue recipes, the Whipped Ganache and Chocolate Glaze being my favorite. (I'm not allowed to come to our family's Passover seders without the Chocolate Cloud Roll cake at this point.)
As for constructed cakes, I've enjoyed making the Chocolate Spike, Pine Cone (though mine looked nowhere near as pretty), Praline Brioche (delicious!) and a number of Roulades. But my favorite by far are the charlottes: the Scarlett Empress and Chocolate Chip Charlotte are crowd pleasers, fairly easy to make and they look great.
There isn't a bad recipe in the book!!! I would recommend it to anyone who wishes to make the best tasting cakes possible, but you should be willing to follow directions precisely (and perfectionist tendencies would be very helpful) :). Btw, the cake bible forum/blog is wonderful! (www.realbakingwithrose.com)
I've made the crystalized lilacs. They are easy and delicate looking. I also made the Queen Bee cake. It was so long ago now that I don't remember how you get the honeycomb effect on the top of the cake. (Don't have the book handy here.) It was definitely a show-stopper, I do remember that.
I have made a dozen cakes from this books, each multiple times, and I honestly adore each and every one of them. My very favorite cake in it is the Cordon Rose Cream Cheesecake. But, because that's not the traditional cake you probably mean, my favorite flour-based cake is the Buttermilk Country Cake. Right on the heels of that one are: Chocolate Domingo Cake and Cordon Rose Banana Cake.