) and lack the texture- they are fluffy and light, which is nice for maybe cupcakes and regular cakes, but I’d like those rich, little cakes that I can cover with a glaze or so. Or is there something I’m doing wrong-...

So I went to make a chocolate Genoise tonight, after a week and a half of pate a choux. My last Genoise was plain, and it worked out well. I figured hey, I got the hang of it, so off I go to my chocolate Genoise. One catch, I am...

Forget buttercream and génoise. Mashed potatoes and ground beef is the way to have your cake and eat it, too.

After finding a great vanilla genoise recipe, I had my kids make a bunch of cakes...They’re now in the freezer and I have a question about defrosting: Should I defrost them with the plastic wrap still on them or should I...

There is a Swedish specialty cake called a Princess torte consisting of layers of genoise, pastry cream, raspberry preserves, and marzipan. It seems to be very popular in other regions of the country and is very pretty—with...

does anyone know the name/location of the old bakery near the Russian Tea Room that makes little cakes in the shape of elephant heads? the whole thing is covered in chocolate, the trunk is marzipan and the inside is a kind of...

According to Rose Levy Beranbaum: A buttercream cake will keep for 1 day at cool room temperature. A butter cake will keep refrigerated 3 days, a genoise 5 days. You must remove a butter cake 6 hours before serving for best...

does Chestnut cream cake taste like? Is it a typically sweet or rich cake? Here is the description.... Chestnut cream,creme chantilly and vanilla genoise with a hint of Rum,topped with Chocolate shavings and marrons glaces. Sounds...

You could make “tres leches” cake with any ole kind of cake, but it wouldn’t be tres leches. Just like you could make genoise with a Betty Crocker mix, but it wouldn’t be genoise.

. It is then placed on a thin layer of genoise or cookie and coated with a chocolate shell ( or so it is served at L’ami Louis in Paris). One of the most memorable desserts I’ve ever eaten.

of Alton Brown’s recipe for “Gold Cake” (read, “Yellow Cake”). Try that with All-Purpose flour if you want a coarser crumb. Alternatively, you could try a classic génoise, recipes abound for this,...

There’s a fair amount of discussion here on beating the eggs for a génoise http://www.realbakingwithrose.com/2006/01/fear_of_genoise_an_important_l.html

Ordinarily, I would shy away from Starbucks, but I was curious about the poster who said their B&Ws are good, so I bought one. They really are good! The cookie is very light and cakey — more of a genoise than a cookie at...

My dream is to be able to reproduce the petits fours that used to be sold at a bakery in Washington DC specializing in classical pastry (Avignon Freres, long gone). I suppose the cake part was genoise and I clearly remember the...

I gotta say, the chocolate will totally drown out the lovely pumpkin flavor. I would do a two roll cakes. Make a chocolate genoise and a pumpkin genoise (recipes online...) Remember to roll them when they are still hot in a powdered...