Comments on: Basics: Génoise and Homemade Rolled Fondant! part one.

By: zoe

zoe — Sun, 16 Dec 2012 13:53:08 +0000

Hi Rams,

I think this cake is too delicate for the kind of saturation that a Tres Leches requires. You are better off with a white cake that will hold up to the soaking. I haven’t tried soaking this one yet, but I think it may hold up better: http://zoebakes.com/2012/10/26/halloween-mummy-cakes/

Thanks, Zoë

By: Rams

Rams — Sun, 16 Dec 2012 04:12:02 +0000

Hi Zoe,
I am going to make this genoise cake today for a friend. She likes Tres Leches.Do you think the genoise hold the milk mixture or will it become soggy? Please help me with this.

By: zoe

zoe — Thu, 25 Nov 2010 05:48:20 +0000

Hi Nancy,

I’d say if you have it right, don’t change a thing for the test. There is always time to experiment after!

Great luck to you, Zoë

By: Nancy

Nancy — Wed, 24 Nov 2010 23:37:07 +0000

Just discovered your site! I made my first genoise this week and I substituted some well sifted almond flour for the cornstarch that my recipe called for and a touch of almond extract and it was wonderful but don’t know if it was beginner’s luck? My recipe says to lighten the butter with some of egg/flour mixture first and I notice you add it straight. Do you think your technique would work for a novice? I only ask because next week I plan to make a genoise as part of my Baking and Pastry final – it’s in-class and we get one shot so I have to get it right the first time. Thanks for any input.

By: Becky Faubion Chau

Becky Faubion Chau — Mon, 16 Nov 2009 12:42:34 +0000

i can not wait to try this! i will do it this week for my daughter’s birthday party!

By: Joeline

Joeline — Fri, 09 Oct 2009 06:37:11 +0000

I happened to come across the link to your site from Laura’s Best Recipes and I must say that I am throughly impressed with your site and “How to” explanations. I cannot wait to try some of your recipes. Thanks for keeping it simple.

By: Sadiya

Sadiya — Tue, 30 Jun 2009 04:08:02 +0000

No Zoe,

I didn’t sift but I did add cornstarch.. I will try again this time with sifting and get back to you Thanks a million

By: zoe

zoe — Mon, 29 Jun 2009 15:51:23 +0000

Hi Sadiya,

The way that I substitute for cake flour is by using:

3/4 cup sifted bleached all-purpose flour + 2 tablespoons cornstarch. It is important to sift the flour into the measuring cup or you will end up with too much flour and a tough cake.

Is that what you tried?

Thanks, Zoë

By: Sadiya

Sadiya — Mon, 29 Jun 2009 09:40:49 +0000

Hi Zoe, I got hooked to your blog after trying your chocolate ganache on boston cream pie…It was spot on just simply lovely…

I have a question, I live in a country where cake flour isn’t available… I have tried two substitutions (1. Only all purpose flour, 2. All purpose flour with cornstarch) in both cases I had a dome, my cake didn’t rise, I had enough for only one pan, and it was tough not soft like the genoise we get at the french patisserie.

Can you please help me??

By: Marti

Marti — Wed, 29 Oct 2008 00:55:54 +0000

I love to cruise the food blogs, but your site with the blog-i-versary cake is one that I’m going to mark… and save! It’s truly gorgeous, Zoe, and I’m excited to see the rest of the steps. (I already checked out the mouse, meringue buttercream, etc.) It’s just plain beautiful.