Comments on: almond raspberry layer cake

By: dancing gal

dancing gal — Fri, 16 Mar 2012 06:13:23 +0000

Thanks so much, Deb! I’ll let you know how it goes!

Eliza

By: deb

deb — Thu, 15 Mar 2012 22:58:05 +0000

Whether you bring it back to room temp is only about preference. Cold, things are pretty firm (but refreshing, IMHO); as they warm up, the frosting and cake itself will be softer. I tend to take things out of the fridge about an hour before serving them. I like a slight coolness but not for the frosting to be butter-hard (and possibly fleck off a little when sliced).

By: dancing gal

dancing gal — Thu, 15 Mar 2012 21:53:48 +0000

Just re-read my comment and realised I forgot to mention what is obvious to me, that I’m using THIS frosting for the cake, so the question is mostly about this frosting. Just in case that matters, the cake I’m using is your “best birthday cake” recipe.
There, I hope now my question is clear! (what is also clear is that I need some sleep :p)

By: dancing gal

dancing gal — Thu, 15 Mar 2012 21:39:59 +0000

Hi Deb!
Following your “invitation” to do so, I’m mixing and matching different parts of different cakes* for a friend’s birthday. Given I’m a novice at layered/filled/frosted cakes (to be precise, this is the second time I’m frosting a cake, the first one was your dobos torte last September), I have a somewhat stupid question:
Supposing I should keep the frosted cake in the fridge between frosting and serving, should I bring it to room temperature before serving? I’m not sure if it’s just a matter of taste or if it has to do with the cake’s (and/or the frosting’s) consistency/texture/etc, that’s why I’m asking, mostly.

Thanks so much!

E.
*promise, I’ll share my mix’n'match adventures afterwards!!!

ps: I saw a friend earlier, whom I introduced recently to your site, and we were talking about how much we love the fact that you make everything seem so easy, and thus, no recipe is intimidating or scary! Oh, and how great these recipes are ;)

By: Sara M

Sara M — Sun, 04 Mar 2012 20:53:07 +0000

I wished there had been more reviews on how this cake actually TASTED. Yes, it is gorgeous. The version I made (with the Swiss buttercream + almond extract and raspberries on top for garnish) was stunning (stunning!). But as far as flavor goes-not a show stopper. I will keep the cake recipe and next time, half the recipe and make the cake as a sheet cake with a raspberry compote or some sort of a tart fruit topping instead. The almond in the cake is so rich and baking it gives the edges a delicious caramelized texture that was lost once frosted. The raspberry jam (which is so sweet) would be better replaced with something a little more tart to compliment the sweet almond.

By: Danielle D

Danielle D — Mon, 20 Feb 2012 14:26:37 +0000

Yep, maybe I just didn’t heat it long enough. I’ll be trying it again and will let you know. Thanks!

By: deb

deb — Mon, 20 Feb 2012 02:32:32 +0000

Was the chocolate still warm?

By: Danielle D

Danielle D — Sun, 19 Feb 2012 16:26:13 +0000

Heeeeelp! I’m trying to make the Whipped Bittersweet Chocolate Frosting and it’s soup! I’ve tried to add some thickeners (cornstarch and *cringe* powdered sugar) and it’s still not coming together. What did I do wrong?

By: Jia

Jia — Wed, 26 Oct 2011 05:29:31 +0000

Great recipe! I used a little less than the 7oz container of almond paste because I was scarred the cake would be too almond-y but the cake turned out perfect. My mom loved it for her bday today which made the chocolatey mess in my kitchen all the more worthwhile:) I had a little trouble getting the almond paste to blend in smoothly but that might just be my hand-blender. Oh I thinned out the raspberry with a little water to use instead of simple syrup for more raspberry flavor… Definitely making it again!

By: leigh

leigh — Mon, 25 Jul 2011 17:05:42 +0000

Hi. Having trouble finding the almond paste. If I leave it out will it affect anything other than the taste.

Thanks.

Leigh