Ep510 - Rose Levy Beranbaum & Woody Wolston | The Cake Bible: 35th Anniversary Edition
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Deep Dive
What is the main difference between the original 'The Cake Bible' and the 35th Anniversary Edition?
The 35th Anniversary Edition includes updated recipes, more photographs, and adjustments based on modern baking techniques and reader feedback. It also scales up recipes to accommodate taller cake pans and introduces new recipes and flavor variations.
Why did Rose introduce the reverse creaming method in her cookbook?
The reverse creaming method, which involves mixing flour and butter first, results in a finer and more tender cake texture. It makes mixing faster and easier and helps cakes rise more evenly.
What is the significance of using weights instead of cups in baking?
Using weights instead of cups is more accurate, easier, and cleaner. It ensures consistent results, as different methods of measuring by cup can lead to variations in ingredient amounts, often resulting in dry cakes.
How does the size of egg yolks affect baking, and what can bakers do to compensate?
Egg yolks have become smaller over time, which can affect the texture of cakes. Bakers can compensate by using more yolks or adjusting the recipe to include a bit of oil or other emulsifiers to maintain the desired texture.
What is the importance of using the correct type of flour in baking cakes?
Using bleached flour is crucial for achieving a fine texture and proper rise in cakes. Bleached flour particles are smoother and can better catch on to other ingredients, preventing a coarse texture and center dipping. Unbleached flour can be used, but it may result in a coarser texture.
What is the 'wicked good ganache' and why is it called that?
The 'wicked good ganache' is a chocolate ganache with a touch of cayenne pepper, inspired by the musical 'Wicked.' The cayenne adds a subtle heat that evolves after eating, enhancing the chocolate flavor. It's called 'wicked good' to attract people to make it.
Why is it important to prepare the cake pan before mixing the batter?
Preparing the cake pan before mixing the batter ensures that the batter can be immediately transferred to the pan, preventing the leavening agents from starting to react and lose their effectiveness while the batter sits in the mixing bowl.
What is the innovative method for making lemon curd mentioned in the new edition of 'The Cake Bible'?
The new method for making lemon curd involves using a microwave and a glass bowl, whisking with a silicone whisk, and straining through a plastic strainer. This method avoids metallic taste and results in a smoother, more silky texture.
What is the key ingredient in Rose's white chocolate fondant, and why is it significant?
The key ingredient in Rose's white chocolate fondant is Tylose powder, which makes the fondant more elastic and easier to work with. This innovation, shared by a local baker, Beth Ann Goldberg, significantly improves the taste and texture of the fondant.
Why did the 35th Anniversary Edition of 'The Cake Bible' not include full-color pictures for every recipe?
By using an insert of 40 pages for color pictures instead of full-color throughout, the book was able to include 100 more pages of content. This trade-off allowed for more recipes and detailed instructions without the expense of full-color printing.
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