Comments on: tiramisu cake

By: allie

allie — Fri, 23 Oct 2009 05:08:20 +0000

i’m planning on baking this on saturday for my dad’s birthday. i’m scared it’s my first time baking a cake from scratch!! I’ve never used cake flour before. would it make a huge difference in texture if I used AP flour?

By: Lisa

Lisa — Sat, 03 Oct 2009 18:25:30 +0000

Thank you, Wil, for the link to the star instructions – worked perfectly for me!

By: Izzy

Izzy — Thu, 01 Oct 2009 15:19:59 +0000

Hi there — Just wanted to tell you that I made this cake for my husbands 30th birthday last night, star and all!, and it was a huge success. The frosting is pure heaven. Thank you for helping me break the mold of the Angel Food Cake tradition of my in-laws! :)

By: wil

wil — Thu, 01 Oct 2009 04:14:41 +0000

This was too good! I made it with no major changes or substitutions, and it was as popular with my guests as water in the desert. I would like to provide a link for the geometrically-challenged chefs who may have a problem producing a stencil for a reasonable looking 5-point star(It ain’t so easy freehand). From Betsy Ross to your kitchen:

http://www.ushistory.org/betsy/flagstar.html

Is this origami? Or simply paper-cutting? In any event, knowing this technique will add a nicely finished look to the tiramisu cake.

By: Lisa

Lisa — Wed, 30 Sep 2009 18:03:23 +0000

I just made this recipe, and as a coffee-hater who always avoids tiramisu: I am a 100% convert now. I split the two layers into four layers, doubled the syrup, and made an extra half-batch of the filling. I think I may have had mediocre tiramisu in the past, or at least tiramisu NOT made with brandy – the brandy absolutely MAKES it. Thanks so much for posting this! (Oh, and the only instant espesso I could find costs a whopping $8, so instead I used 3 tbsp. instant coffee to the 2 tbsp. boiling water. All the tiramisu experts at the table said it was great.)

By: Samphire

Samphire — Wed, 16 Sep 2009 21:03:50 +0000

Hey Deb, thanks for sharing this great recipe…I made it for my lovely boy’s birthday yesterday and it was easy, quick and delicious. I whipped it up from start to frosted finish in a couple of hours while our very own little wild beast was napping and we ate it after dinner. On an effort invested versus appreciative drooling elicted rating scale, this cake is currently winning the grand cake tournament.

Two things I’d do different next time, more syrup, as everyone seems to concur, and I’d bake it in one pan, with the oven lower, over a longer period of time, and then split the cake, as I find that split cake always soaks up syrup better than two individually baked layers. But very minor details. An awesome cake, love it!

By: SML

SML — Thu, 20 Aug 2009 01:25:58 +0000

wonderful cake! I took other readers advice and doubled the syrup recipe but then panicked when I kept pouring and pouring and pouring the syrup on the cakes. Surely (or so I thought) this is a mistake…but it wasn’t. I ended up not using the double amount of syrup but when I cut into the cake the next day…I wish I had used the whole thing! Anyhow…wonderful cake, excellent flavour and I will certainly make it again! Thanks Deb!

By: deb

deb — Tue, 28 Jul 2009 23:00:18 +0000

The espresso extract would be a bit stronger, but don’t buy something you won’t need just for one cake! I am sure you can make do with one of those Starbucks espressos that could peel the paint off a car.

By: Liz

Liz — Tue, 28 Jul 2009 22:32:36 +0000

(I see the comment above mine used the coffee, but wasn’t sure if the point of using the espresso powder was to make espresso or a super-charged-espresso)

By: Liz

Liz — Tue, 28 Jul 2009 22:29:23 +0000

Hey Deb! Is the espresso extract made with the powder much stronger than regular espresso? I’m wondering if I could just buy a couple shots of espresso and those instead of tracking down a whole jar of powder to make the extract. I’m making this for a bday on Sunday (planning on doubling the syrup and filling/frosting since the bday girl likes a wet tiramisu), so stay tuned for pics!