Charmed, i have no experience with carving, but know that the book has 3 chapters on cakes: pound cakes, butter cakes and foam cakes. And then the buttercreams and fillings. Pound cakes might be good for carving? He's got a special one there called LCD that people rave about.
When I bake from his book, what I like the most is the way he simplifies everything. Get all the powders in one container, get all the liquids in another container, and all the creaming ingredients and flavors in another. Then do the mixing really fast. All his recipes are set up in this organized way.
http://www.thekitchn.com/thekitchn/book-review-cake-love-how-to-bake-cakes-from-scratch-090748
Ok, you all have made me want this book. Quick, where's my Borders coupon?!!!!
What exactly is half and half? I remember it from when I was in America, but don't know what it actually is. Is it half whipping cream, half trim milk? What are the two halves made of?
Jade8, the alcohol is used as an extract. Vanilla sold in stores is 70 proof... 35% alcohol, by law. Brandies and cognacs are only 40 proof... 20% alcohol. To omit brandy and vanilla, he says to increase half and half by 1 tablespoon. Hope this helps.
scp1127
thanks, i didnt think to use loranns.
zespri, here in canada half and half is about 10% mf in cream. it might be a bit higher elsewhere. i read somewhere that you can use equal parts whole milk and whipping cream to get half and half if you cant find it there.
Zespri,
http://www.finecooking.com/item/5403/half-and-half
Substitutes (to make 1 cup):
3/4 cup whole milk and 1/4 cup heavy whipping cream.
Or,
1 tablespoon melted butter and enough whole milk to equal 1 cup.
I thought once it would be equal parts of each liquid, but I read that it isn't because you would arrive at too high a fat content.
I've used the melted butter on milk because most of the time that's what I have.
thank you! 
Zespri,
http://www.finecooking.com/item/5403/half-and-half
Substitutes (to make 1 cup):
3/4 cup whole milk and 1/4 cup heavy whipping cream.
Or,
1 tablespoon melted butter and enough whole milk to equal 1 cup.
I thought once it would be equal parts of each liquid, but I read that it isn't because you would arrive at too high a fat content.
I've used the melted butter on milk because most of the time that's what I have.
I just bought my vanilla beans from Olive Nation. They were a good price and they were beautiful. Tomorrow I am getting a shipment of pure raspberry and strawberry extract. They had brandy flavoring. I will report on the quality of the extracts when they come in. I have a very low tolerance for alcohol abuse, so I like to think it was put here as a wonderful ingredient for food.
lelka, did you use the nibs in your chocolate buttercream? I made it today without them (didn't have any) and it was much lighter than the book color. The method and the final result were fantastic... pastry cream chocolate buttercream. But I do think the nibs are a must or exchange with more cocoa powder.
When I made it with nibs, my customers thought it had nuts in it. Although I did like it, I make it without them. I do add just a tad little bit more cocoa though. His coconut buttercream is luscious!!! But peanut BC has more peanut flavor, and I cant help myself and always add a couple of tbs of peanut butter to make it stronger. Oh, you can find nibs in Whole foods, just for somebody who is looking for them
Okay, I guess I have to purchase this book!!!!
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