Imagenthatnj, yes, there is a lemon blueberry cake in there. They are very different. One is butter, preserves and egg white based (Sky High), and the other is buttermilk, blueberries and whole egg based (Alice's). It looks like one of those recipes where you will have to bake them side-by-side and then combine what is best in each. If I had to pick, Alice's looks better.

Cordelia, I haven't tried those, but I got the book because of a CC member who recommended the vanilla buttermilk cake.

Imagenthatnj, I found the recipe for Alice's onthe internet. I don't copy copyrighted material, but several place had it, one was a newspaper. Here's the link:

http://www.ryanbakes.com/2011/01/blueberry-lemon-cake-cure-for-winter.html

Thank you, scp1127. I remember that link, that's where I saw it once. Maybe that's the only place where I've seen it actually. I don't make cakes for selling, but my sister in South America does. She doesn't speak English and wanted to learn, so I had to try/test/learn first and then translate to Spanish and send along. Of course I know more now than she does.

I like the Alice's recipe because it's very hard for my sister to get cake flour. She does get her flour locally, milled right there, but I have no idea what she gets. This one uses regular flour.

Thanks again. I'll buy the book.

That book is already in my amazon cart for a pre-order. I didn't get the connection of the author. Thanks for pointing that out CakesByLJ.

CakesByLJ, you're lucky you could go taste those amazing pies at The Loveless Cafe. I've heard Alisa is known for those.

I've been waiting for her second book. I actually read her blog (which is hard to think as her blog since she hardly mentions her book!). When I got my first copy of Sky High years ago, I didn't know much. I was not even at CC. But every time I wrote an email to her with a question, she answered with good solutions. I'll never forget how helpful she was.

This is her blog, if anyone cares...there's a bit of everything, though. It's not all cakes.

http://soccermomjane.blogspot.com/2010/02/has-it-been-year-already.html

I, too, am pre-ordering the new book. As anxious as I am to get my hands on it, it is cheaper at Amazon.. (It actually went on sale yesterday at the gift shop there)
sky high has so many recipes I have yet to try, but getting to them one at a time. My next venture will be either the coconut cake, or the banana cake with praline filling; her method of making sugar pecans is very different, and I love experimenting..

Since most of my recipes are developed, I really don't look for the basics anymore. imagenthatnj, I trust you taste... I'll have to try some more recipes from that book.

By the way, if you look up these new books on amazon and then scroll to the recommendations, you will see about ten new books on cakes and bakeries coming out in Sept and Oct. And $25 gets you free shipping.

scp1127, since you are an experienced baker, you'll be able to change things to your taste. Sky High's frostings for example use whipped cream, are not stable, and so I don't follow the instructions for those. I have to adapt the flavors to my IMBC recipe. You're lucky. I don't have time to try everything I want to try.

I just added all those books to my list (thank you!). I also order from The Book Depository in the UK since sometimes books don't make it here in time or I forget to order them and then I miss out. I had lost my Gordon Ramsay Just Desserts book. Finally found the British version which was reprinted twice in 2010. But even that one was hard to find.

I am reading another book that so far, looks promising. It's called, A Passion For Baking, by Marcy Goldman. I haven't made anything yet, but the reviews on amazon are great. I actually read through reviews and mark the ones people try and say are great. It's a few years old so I'm sure some people will be familiar with it.

And I wish I had time to try all that I want to try. Remember, I'm the cookbook addict. I didn't even respond to that "bucket list" thread.

For my business, you are right about the whipped cream. That is what is stumping me in my "authentic" Black Forest Cake. I did find some with IMBC, so I may be getting close.

I have been experimenting with custard based frostings... same as European, but the custard is cooked, poured hot into the mixer, mixed to room temp, then the butter and additional flavor are added.

scp1127, you're going to have to get more shelves for your books! I can't have that many here so I keep some at the office. And when they get to be too many I take them apart and scan them. That's the only way I can carry them with me at all times, even though it's kind of sad to have to take them apart like that. I wish they came in digital form with nice pictures and all.

I've heard about custard based frostings but not the way you describe them. I've only heard of the German buttercream (have a German boyfriend) made with pastry cream and butter. Haven't ever tried, though.

Hope everything is OK in your area after the storm.

Comments & a question...

SPC, are you talking about making a creme anglaise then folding it into your regular buttercream? What recipes are you using?

Slightly changing the subject, I am a little late to the Bakewise train, do any of you do the whipped cream trick like she describes for your butter cakes?

J

No. Another Warren Brown tip. But once you do it once, you can expand it to anything. It's even more subtle in taste than the Europeans, probably due to the amount of milk. You make a custard. The one I learned from is his Peanut Buttercream. The peanuts are steeped in simmering milk and sugar. Drain peanuts and proceed to make a true custard from the milk with eggs and his favorite, potato starch (but any thickener will do). When the custard coats the back of a spoon, it is removed. At this point it is a true custard, still slightly liquid because it is hot. It gets put in the mixing bowl and is mixed until room temp. The consistency is more like FBC base at this point. At room temp, the same process of adding the room temp butter is done. It breaks apart and emulsifies just like the European buttercreams. Then add flavor. It will handle just as much as the others.

I think it is more mellow and less butter tasting. This basic recipe, or any sturdy custard will work. Just make sure the ratio of custard/butter is the same. If you don't have the recipe, I can get it. This particular Peanut Buttercream is amazing. The steeped peanuts are later put on a cookie sheet with sugar and candied. They are added back into the buttercream along with a tiny bit of peanut butter and honey. But the steeped milk alone already has a wonderful peanut taste.

I have only experimented with plainer flavors where I want a mellow flavor vs. my stronger (and alcoholic) buttercreams. The availability to make buttercreams taste like pastry cream, creme Anglaise, egg custard, eggnog, etc., are attainable with this recipe.

Thanks for this particular forum post...I have thoroughly enjoyed all the info everyone has offered.

scp - you make these cakes sound truly wonderful. Have you used many recipes from Warren Brown's book? I borrowed his book from the library once and the recipes sounded great - but I went to his bakery (twice) and tasted several different cakes and didn't care for any of them,so I returned the book without ever trying one.

bonnie, I have only baked his yellow cake, but as with all recipes, I completely change it. But I like the base recipe. My family eats my version plain. I also use his IMBC recipe and adapt his tips to all of my European Buttercreams. They are much sturdier. Last, he introduced me to the idea of custard based buttercreams. I read cookbooks and study the authors' style. He now has six stores so I'm sure his recipes have lost their small batch flavor. But his book is very enlightening on processes that are not mainstream. The book may be full of other great recipes, but I just haven't tried more. The Peanut Buttercream is worth the $35 alone if you have a scratch baking business, even though I did change this recipe too. He also uses my favorite muscovado sugar.

thanks! I'll keep that in mind.....