Comments on: Rose’s Heavenly Cakes, Rose Levy Beranbaum | 2009 | US http://www.thegastronomersbookshelf.com/4641_roses-heavenly-cakes-rose-levy-beranbaum-2009-us collaborative book reviews about all things food and wine Sun, 11 Jul 2010 05:11:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: admin http://www.thegastronomersbookshelf.com/4641_roses-heavenly-cakes-rose-levy-beranbaum-2009-us/comment-page-1#comment-5555 admin Sun, 11 Jul 2010 05:11:56 +0000 http://www.thegastronomersbookshelf.com/?p=4641#comment-5555 Oh, I completely understand. As I noted above, though, there wasn't any difference in my own experience. I'm sure it's different for others. I only use my hand mixer for creaming butter and making meringue; all other times I hand-mix (the joys of having a meager kitchen), so I never have any problems with overmixing. Oh, I completely understand. As I noted above, though, there wasn’t any difference in my own experience. I’m sure it’s different for others. I only use my hand mixer for creaming butter and making meringue; all other times I hand-mix (the joys of having a meager kitchen), so I never have any problems with overmixing.

]]> By: Shawna http://www.thegastronomersbookshelf.com/4641_roses-heavenly-cakes-rose-levy-beranbaum-2009-us/comment-page-1#comment-5554 Shawna Sat, 10 Jul 2010 23:32:17 +0000 http://www.thegastronomersbookshelf.com/?p=4641#comment-5554 I want to comment on Rose's method of mixing butter cakes. You made a great point about the "streusel" jumping out of a hand-mixer; I'd never thought about that! But I will say that, in my experience, mixing the butter and flour first 1) shortens the time you are making the cake (so lighting fast), 2) greatly decreases the risk of overmixing the batter (so you have a taller cake), and 3) creates a velvety, dense batter that will stay moist in the oven. I was skeptical but one day, due to a shortage in egg yolks (long story!), I made two simple cakes, one right after the other, the first one being Rose's way, the second not being Rose's way, and that's when I noticed all those differences. Other than that, I think I am *absolutely* the baker who is meticulous but wants crowd-pleasers, so you hit the nail of the head when you said that kind of baker would like it. I want to comment on Rose’s method of mixing butter cakes. You made a great point about the “streusel” jumping out of a hand-mixer; I’d never thought about that! But I will say that, in my experience, mixing the butter and flour first 1) shortens the time you are making the cake (so lighting fast), 2) greatly decreases the risk of overmixing the batter (so you have a taller cake), and 3) creates a velvety, dense batter that will stay moist in the oven.

I was skeptical but one day, due to a shortage in egg yolks (long story!), I made two simple cakes, one right after the other, the first one being Rose’s way, the second not being Rose’s way, and that’s when I noticed all those differences.

Other than that, I think I am *absolutely* the baker who is meticulous but wants crowd-pleasers, so you hit the nail of the head when you said that kind of baker would like it.

]]> By: Nicole http://www.thegastronomersbookshelf.com/4641_roses-heavenly-cakes-rose-levy-beranbaum-2009-us/comment-page-1#comment-3933 Nicole Fri, 26 Feb 2010 05:38:04 +0000 http://www.thegastronomersbookshelf.com/?p=4641#comment-3933 Gee thanks! Can't wait to try that Ginger Cheesecake with Gingerbread Crust. It sure is a cutie! Gee thanks!
Can’t wait to try that Ginger Cheesecake with Gingerbread Crust. It sure is a cutie!

]]> By: admin http://www.thegastronomersbookshelf.com/4641_roses-heavenly-cakes-rose-levy-beranbaum-2009-us/comment-page-1#comment-3459 admin Tue, 26 Jan 2010 16:13:22 +0000 http://www.thegastronomersbookshelf.com/?p=4641#comment-3459 Hi Nicole, I'd say between 70-80% of the recipes have pictures, so that's not going to be a problem. Hi Nicole, I’d say between 70-80% of the recipes have pictures, so that’s not going to be a problem.

]]> By: Nicole http://www.thegastronomersbookshelf.com/4641_roses-heavenly-cakes-rose-levy-beranbaum-2009-us/comment-page-1#comment-3453 Nicole Tue, 26 Jan 2010 09:08:19 +0000 http://www.thegastronomersbookshelf.com/?p=4641#comment-3453 what a nice review! I've been thinking if I will buy this book however I was having second thoughts. Before I have the Cake Bible and I actually wasn't able to use it though because I found the recipe there a bit too fussy for my taste. Or probably it was because it didn't have lots of pictures so I had a hard time picturing what the outcome should look like. Does this book have pictures in most recipes? I'm a very visual person so I tend to bake those that looks good to me. what a nice review!
I’ve been thinking if I will buy this book however I was having second thoughts. Before I have the Cake Bible and I actually wasn’t able to use it though because I found the recipe there a bit too fussy for my taste. Or probably it was because it didn’t have lots of pictures so I had a hard time picturing what the outcome should look like.

Does this book have pictures in most recipes? I’m a very visual person so I tend to bake those that looks good to me.

]]> By: Sarah http://www.thegastronomersbookshelf.com/4641_roses-heavenly-cakes-rose-levy-beranbaum-2009-us/comment-page-1#comment-2820 Sarah Thu, 10 Dec 2009 00:31:07 +0000 http://www.thegastronomersbookshelf.com/?p=4641#comment-2820 Great review! I've heard so much about RLB but never heard about her books in detail. In my personal experience, American baking books tend to be too detailed for my baking style, but that's just me! xox Sarah Great review! I’ve heard so much about RLB but never heard about her books in detail. In my personal experience, American baking books tend to be too detailed for my baking style, but that’s just me!

xox Sarah

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