Anyone here use Rose Levy Beranbaum's recipes? Have you had any luck?
I read in the reviews of the book that some of the recipes are very finicky, I have it and I plan on trying one I just have NO idea which one I would try first!
Well I have tried about 4 of the recipes and none of them turned out for me. I found myself thinking All I want to do is bake a cake...It shouldn't be rocket science!
I have it and I've only ever tried one recipe from it.... The Perfect Pound Cake. It turned out just fine but just not to my taste....I prefer my cake sweeter.
I made the Triple Layer Devil's Food and the Golden Butter Cream Cake. Both were fantastic. What kind of problems did you have?
I've been baking my way through her other book "Rose's Heavenly Cakes" and I've had mostly successes so far. She is very precise in her recipes and you need to follow them exactly as written for good results, in my experience.
I use her cheesecake recipe. It's really good.
Have had the book for a long time....have never baked from it....
As I recall the chocolate cake was dry...I even pulled it early to account for carry over baking. And the Yellow cake recipe fell apart. I couldn't even frost it. I also used the baking strips and the cake took twice as long to cook as it should have
I have it too, and gave up trying the recipes for the most part. I have heard there is a "fix" for most of the recipes somewhere? I use it for technical stuff, that is about it.
I have heard of this "Fix" site. Call me old fashioned...but I think if you publish A cook book you should have to have a whole other website dedicated to "fix" your recipes. LOL
I've used Rose's book since it was first published and have not had any problems with her recipes. She does have erratta on her website for the earlier printings but it is currently in its 34th printing and I think the problems have been fixed. Most of the problems were minor ones where the printed recipe directions did not match the measurement amounts.
The erratta and how to tell which printing you have are on her website.
By baking through the Bible you get a whole education on cakes, fillings and frostings. Any time I have seen someone exclaim a new technique or material as "new". It had already been part of the Bible, like chocolate modeling clay.
Here's her website
I've tried several different recipes in her book. Personally, I find them a little drier than I like my cakes.
I too have found her cakes somewhat dry. And I do have a more recent printing.
I have tried a few of the recipes, but gave up on the cakes.
This book is the first time I tried "Mousseline Buttercream" and was hooked on that type of buttercream from then on...so that's why I make IMBC.
It has a lot of good info for someone with more patience and wanting a more exacting method of baking than me!
I really like the White Velvet cake recipe. I've had great success with it, and my clients have ordered it on many occasions.
The thing that really discouraged me from trying some of the recipes was the use of only egg whites or only egg yolks.... to me it was just impractical.
I also subscribe to her newsletter, you can sign up for that too from her site.
I have been happy with the recipes in "Rose's Heavenly Cakes", but I use it like a text book... adapting a better technique to my recipes.
I won't be without it. It is an invaluable tool and the cake tastes fantastic. I think it's my favorite present I've ever gotten.