Need ingredients for cake in RLB's Heavenly Cakes, please
February 19, 2010 1:34 PM Subscribe
Do you have Rose Levy Beranbaum's Heavenly Cakes? I just need someone to give me the ingredients for one of the cakes in it.
It's the Golden Dream Wedding Cake, and I actually can get all the pages of it up through 401 on the "look inside" on Amazon, so I might not actually need anything else (i.e., I've got the ingredients for the cake and the buttercream, just not sure if there is some other component to this cake on the following pages). Can somebody just check page 402 onward and make sure there are not any other ingredients listed? Many thanks!
It's the Golden Dream Wedding Cake, and I actually can get all the pages of it up through 401 on the "look inside" on Amazon, so I might not actually need anything else (i.e., I've got the ingredients for the cake and the buttercream, just not sure if there is some other component to this cake on the following pages). Can somebody just check page 402 onward and make sure there are not any other ingredients listed? Many thanks!
By the way, you didn't ask but the completed instructions for the white chocolate custard base from the previous page:
Whisk the eggs lightly to break them up and whisk into the melted white chocolate mixture. Continue whisking and heating until it reaches 140F/60C, the mixture will have thickened slightly. Remove from heat and cover and refrigerate for 2-2.5 hours, stirring every 20 minutes until cool to the touch. Thermometer should register 65-70F/19-21C.
posted by hindmost at 2:55 PM on February 19, 2010
Whisk the eggs lightly to break them up and whisk into the melted white chocolate mixture. Continue whisking and heating until it reaches 140F/60C, the mixture will have thickened slightly. Remove from heat and cover and refrigerate for 2-2.5 hours, stirring every 20 minutes until cool to the touch. Thermometer should register 65-70F/19-21C.
posted by hindmost at 2:55 PM on February 19, 2010
Response by poster: Thanks--I actually only needed the ingredients list as I'll have the book again when I actually make it, but you saved the day shopping-wise!
posted by HotToddy at 3:07 PM on February 19, 2010
posted by HotToddy at 3:07 PM on February 19, 2010
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Completed White Chocolate Vanilla Bean Buttercream
Makes 2 batches
unsalted butter 2 sticks plus 1.5 teaspoons / 8.7 oz / 248 grams
White Chocolate Custard Base 4.25 cups / 2 pounds 7.5 oz / 1 kilo 120 grams
lemon zest 1 tablespoon loosely packed
lemon oil (optional) 3/4 teaspoon
Complete the buttercream: (abbreviated)
In the bowl of a stand mixer with the whisk beater, beat the butter on medium speed until creamy, about 30 sec. Beat in the white chocolate custard base, raise the speed to medium high and beat for 2 min until stiff peaks form. Add the zest and lemon oil until incorporated.
Cover and set aside at cool room temp for 2 hours until thickened and spongy, should be no warmer than 70F/21C. Chill in ice water bath, stirring constantly if necessary. Beat on medium high speed for 1 minute until smooth and creamy.
Use to frost and fill the cake. Keeps for 1 day at room temp, 1 week in the fridge and 3 months frozen.
posted by hindmost at 1:51 PM on February 19, 2010