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Authors: Rose Levy Beranbaum

Rose's Heavenly Cakes

BOOK: Rose's Heavenly Cakes
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Rose's Heavenly Cakes

Table of Contents

Introduction

Rose's Rules of Cake Baking

Chapter 1: Butter and Oil Cakes

The Special Two-Stage Mixing Technique

Preparing the Pan

Unmolding a Cake

Apple Upside-Down Cake

Plum and Blueberry Upside-Down Torte

She Loves Me Cake

White Velvet Cake with Milk Chocolate Ganache

Heavenly Coconut Seduction Cake

Southern (Manhattan) Coconut Cake with Silk Meringue Buttercream

Whipped Cream Cake

Karmel Cake

Spice Cake with Peanut Buttercream

Golden Lemon Almond Cake

Lemon Poppy Seed-Sour Cream Cake

Woody's Lemon Luxury Layer Cake

Apple-Cinnamon Crumb Coffee Cake

Marble Velvet Cake

Chocolate Streusel Coffee Cake

Swedish Pear and Almond Cream Cake

Cradle Cake

Sicilian Pistachio Cake

Gâteau Breton

Sticky Toffee "Pudding"

English Gingerbread Cake

Fruitcake Wreath

Rose Red Velvet Cake

Chocolate Tomato Cake with Mystery Ganache

Chocolate-Covered Strawberry Cake

Chocolate Banana Stud Cake

Devil's Food Cake with Midnight Ganache

Chocolate Layer Cake with Caramel Ganache

Bernachon Palet D'or Gâteau

Double Chocolate Valentine

Chocolate Velvet Fudge Cake

Black Chocolate Party Cake

Classic Carrot Cake with Dreamy Creamy White Chocolate Frosting

Pumpkin Cake with Burnt Orange Silk Meringue Buttercream

Many-Splendored Quick Bread

Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting

German Chocolate Cake

Chocolate Ice Cream Cake or Sandwich

Miette's Tomboy

Chapter 2: Sponge Cakes

Preparing the Pan

Cooling and Unmolding a Sponge Cake

Angel Food Cake Base Recipe

Chocolate Tweed Angel Food Cake

Chocolate Apricot Roll with Lacquer Glaze

Génoise Rose

White Gold Passion Génoise

True Orange Génoise

Génoise Très Café

Chocolate Génoise with Peanut Butter Whipped Ganache

Moist Chocolate Raspberry Génoise

Red Fruit Shortcake

Catalán Salt Pinch Cake

Almond Shamah Chiffon

Orange-Glow Chiffon Layer Cake

Lemon Meringue Cake

Torta de las Tres Leches

Apple Caramel Charlotte

Chocolate Raspberry Trifle

Saint-Honoré Trifle

Holiday Pinecone Cake

Chapter 3: Mostly Flourless Cakes and Cheesecakes

Cranberry Crown Cheesecake

Pure Pumpkin Cheesecake

Coconut Cheesecake with Coconut Cookie Crust

Ginger Cheesecake with Gingerbread Crust

No-Bake Whipped Cream Cheesecake

Lemon Canadian Crown

Tiramisù

Chocolate Feather Bed

Hungarian Jancsi Torta

Le Succès

Zach's La Bomba

Chapter 4: Baby Cakes

Yellow Butter Cupcakes

Chocolate Butter Cupcakes

White Velvet Butter Cupcakes

Golden Neoclassic Buttercream

Dreamy Creamy White Chocolate Frosting

Chocolate-Egg White Buttercream

Designer Chocolate Baby Grands

Financiers—The Most Buttery Baby Cakes

Gold Ingots

Chocolate Ingots

Peanut Butter Ingots

Plum Round Ingots

Financier-Style Vanilla Bean Pound Cakes

Mini Vanilla Bean Pound Cakes

Baby Lemon Cheesecakes

Quail Egg Indulgence Cake

Marionberry Shortcake

Coffee Chiffonlets with Dulce de Leche Whipped Cream

Individual Pineapple Upside-Down Cakes

Caramelized Pineapple Pudding Cakes

Classic Brioche

The Bostini

Deep Chocolate Rosebuds

Molten Chocolate Soufflé and Lava Cakes

Chocolate Bull's-eye Cakes

Barcelona Brownie Bars

Baby Chocolate Oblivions

Two Fat Cats Whoopie Pie

Whoopie "Marshmallow Cream"

Chapter 5: Wedding Cakes

Extra Sheet Cakes

Baking the Cake Layers

Preparing the Layers for Frosting

Unmolding the Cake

Syrups and Glazes

Supporting the Cake for Frosting and Tiering

The Cake Serving Base

Filling and Frosting the Cake

Sandwiching the Layers

Applying Frosting to the Sides and Top

Tiering and Transporting the Cake

Plastic Straw Internal Support

Serving the Tiered Cake

Tropical Wedding Cake

Golden Dream Wedding Cake

Buttercream Frostings

Grand Marnier Wedding Cake

Deep Chocolate Passion Wedding Cake

Double-Chocolate-Whammy Groom's Cake

Toppings for Warm-Weather Outdoor Wedding Cupcakes

Cupcake Surprise

Wedding Cupcakes

Special Effects and Techniques

Ingredients and Basic Recipes

Ingredients Sources

Equipment

Equipment Sources

Appendix

Rose's Heavenly Cakes

Rose Levy Beranbaum

Copyright © 2009 by Cordon Rose, LLC. All rights reserved

Photography © 2009 by Ben Fink

Cover image: Bernachon Palet d’Or, page 107

Published by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the Web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at
www.wiley.com/go/permissions
.

Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002.

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www.wiley.com
.

Design by Vertigo Design, NYC

Electronic Content Development: Stefan Ford and Cynthia Sample

Dedication

For my wise husband, Elliott, who, at the beginning of our marriage and my career, gave me golden advice that I cherished and took to heart: "Set your objective and then forget about it. Rely on your instincts—the distance between you and your goal is a straight line."

Foreword

John W. Foster, a British essayist, was quoted as saying, "One of the strongest characteristics of genius is the power of lighting its own fire." Rose Levy Beranbaum sparks a creative flame when she introduces a collection of new recipes. Cake—its flavor, its texture, its essence, all wrapped up in a detailed package of measurements and words—is her calling.

The Rose I know is a devoted chemist, mixing, baking, and responding to batters with precision, and an author eager to enlighten. In fact, she has the ability to translate the chemistry of those batters into a delicious art. Her depth of knowledge, coupled with an inherent sensitivity, impresses, just as does her
Southern (Manhattan) Coconut Cake with Silk Meringue Buttercream
: That dessert could be considered the perfect expression of her professional style. The cake, silky of crumb, moist, perfectly fine grained, and concealed by an ethereal buttercream, is a skillful balance of flavor and texture. I want to dive right into it with fork in hand (actually, I have). It's like a sweet comforter.

As a baker, I admire Rose's depth of knowledge offered so completely on the printed page. Instruction on the technicalities of sponge cake becomes a graduate course in the workings of eggs, sugar, oil, and flour. Readers requiring the last word on baking, layering, unmolding, syruping, glazing, and assembling a wedding cake will not lack for the necessary details. And if your idea of celestial is sweet-and-tart creaminess, then just the idea of her petite lemon cheesecakes will send you straight into the kitchen. In this stunning volume, we are treated to a firsthand experience of the cakes Rose has refined since her landmark book,
The Cake Bible,
was published in 1988.
Rose's Heavenly Cakes
is not merely a successor to it, it is a bright new guide to the glories of cake baking.

Lisa Yockelson

Author of
Baking by Flavor
and
ChocolateChocolate

Washington, D.C.

Acknowledgments

I am blessed to have a community of wonderful relatives, friends, and colleagues, all of whom continue to add to the joy of my life and to the quality of my work. I could write a second book describing in full detail all they contributed and the adventures we have experienced together.

First mention deservedly belongs to Lisa Yockelson, a sister baker, author, and cherished friend. When I shared my dream of a cake book with a picture of every cake, in an act of supreme generosity she led me to her editor Pam Chirls at John Wiley & Sons and told me that I deserved to be published as beautifully as she was in her award-winning book
ChocolateChocolate.

Thank you to the production, marketing, and publicity crew:

Natalie Chapman, publisher, for believing in this book

Pamela Chirls, senior editor, friend, and creator of this "dream team" who has helped me realize the book of my dreams

Ava Wilder, senior production editor and new friend, for her wisdom, dedication, and devotion

Alison Lew and Gary Philo at Vertigo Design, NYC, for the inspired design, layout, and photography art direction

Alison Lew and Jeff Faust, cover designers

Ben Fink, photographer, for his vision and spirit that make my cakes come alive on the page

Deborah Weiss Geline, copyeditor and longtime friend, for the most fastidious copyediting ever

Lisa Story, typesetter extraordinaire

BOOK: Rose's Heavenly Cakes
13.48Mb size Format: txt, pdf, ePub
ads

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