Wedding Cake Tips

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The Myth of the Pie Crust

A conversation with cookbook author Dorie Greenspan.

In order to add a bit of texture to a Genoise, I am considering adding some ground pistachios. I looked at a few recipes, and they all add the nuts to the flour before folding the flour into the batter. My problem with this is...

layers. I used a 10" pan, but honestly, I couldn’t cut that into two layers. The cake squeaked against my teeth!!!! It was awful. Alright flavour, but really disappointing. I’ve never baked a genoise before, and so...

Hi all! So, I am making my first genoise cake; recipe is from the new Dorie Greenspan book (Berry Surprise cake) and I’ve had some issues with the egg beating. It took me 30 minutes to beat the eggs and sugar into anything...

I’m thinking of making classic petits-four for holiday gifts — bringing me smack up against the dreaded genoise. I made it once many years ago, and was underwhelmed with the result. I have the recipe, so I don’t...

I just got the Cake Bible, and I’m very excited. I think I’ll start with the genoise classique with a fruit cloud cream frosting. I’m posting because I need help deciding which liqueur to use for the syrup and...

What do you look for in recipes for both pastry cream and Genoise? I’m trying to make an exceptional princess cake for a very sick friend, and I’m having trouble finding good recipes for the foundation of the cake....

I attempted my first genoise today using a Gourmet recipe for chocolate raspberry ganache cake. http://www.epicurious.com/recipes/food/views/14011 I baked the cake as per directions and all seemed to work...until i allowed the...

And did I spell unsalvageable correctly? I just tried to make genoise, but I have a feeling I failed miserably. It is deformed and heavy. I mean, I am assuming the thing isn’t supposed to look and feel like a giant brick of...

does anyone have a great recipe for a genoise cake for my strawberry short cake? not dense like a pound cake but SUPER fluffy. like a japanese sponge cake.. thanks for your help

I just finished my second attempt at genoise...wouldn’t say it was a sucess by any sense of the word, but i feel i’m getting closer. I’m getting mixed messages from all the recipes i’ve read regarding this...

The princess cake at Schubert’s Bakery is a real winner, with layers of fluffy white Genoise cake, raspberry jam, and a smooth custard that isn’t excessively sweet, all covered in tender, green-tinted marzipan. Pei...

Alain Pisan makes perfect, jewel-like French pastries.

A NYC pastry chef makes diners taste purple— without dropping acid!