Rose's Heavenly Cakes

Rose's Heavenly Cakes

Rose Levy Beranbaum

Language: English

Pages: 512

ISBN: 0471781738

Format: PDF / Kindle (mobi) / ePub


This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.

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Stir in the vanilla and coconut extract. (To speed cooling, put the bowl inside another bowl partially filled with ice water.) Set a piece of plastic wrap, coated lightly with nonstick cooking spray, directly onto the surface of the crème anglaise to keep a skin from forming. Refrigerate for up to 5 days, or until ready to complete the buttercream. Italian Meringue VOLUME OUNCE GRAM 2 large egg whites, at room temperature ¼ cup (2 fluid ounces) 2 60 superfine sugar 1/3 cup plus 2

Inflexible plastic drinking straws placed evenly in a circle on each layer that will support another layer ensures that the upper layer will not sink. This was a brainstorm of my husband, Elliott, who assured me that straws could withstand a significant amount of weight without displacing nearly as much cake as wooden dowels, which are much more difficult to cut to size as well. To insert the straws, first mark an outline on the frosted cake tier of where the next tier will be placed. You can

chocolate (except for the minute lecithin component), choose Green & Black's. Cluizel chocolate is produced without lecithin due to Michèl Cluizel's strong philosophical stand against genetically modified products (it is not possible to distinguish definitively which lecithin is produced by genetic modification). Pure Chocolate Pure chocolate, also referred to as bitter, baking, or unsweetened chocolate, contains only chocolate liquor, also called cacao (cocoa solids and cocoa butter), and

will keep for about 1 week refrigerated in its own package or for 3 to 6 months frozen. Unopened, it will keep for about 18 months refrigerated. Coconut cream is derived from the pressed flesh of the coconut. It is available in cans. Coconut cream powder is the dehydrated form of coconut cream. Coconut milk is obtained by diluting the liquid coconut cream with water. All three are available at Kalustyan's (see Ingredients Sources). Gelatin Gelatin is made from ground-up animal by-products,

sharp knife. Unmold the cake at once. Grasp the long edge of the liner and gently slide the cake from the pan onto a flat work surface. Dust the surface of the cake lightly with powdered sugar. While it is still hot, roll up the cake from the short end. Be sure to include the liner. (If using parchment, first flip the cake onto a clean dish towel and carefully remove the parchment. Then roll up the cake tightly, towel and all.) Decrease the oven temperature to 350°F/175°C to toast the almonds.

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