Doberge cake new york

Six to eight layers of white or yellow cake with chocolate or lemon pudding, custard, curd or ganache filling and poured fondant is the doberge cake most of us have grown up with. We do love chocolate and lemon, but we see no reason to stop there. We also see no reason to limit doberge to full-sized cakes. For a bite sized option, check out our dobites, five layers of cake and pudding covered in poured icing.

At our new storefront, Debbie on the Levee!! We will have a selection of cakes, dobites, and so many other pastries available for you to buy straight from the case. AND at Bakery Bar , where you can get slices and whole cakes, as well as delicious food, and some cocktails too. Click here to check out that menu! I had forgotten it until this recipe popped up here and I had to try it. I have to admit that I have gotten into the habit of using cake mixes to whip up a birthday cake or a batch of cupcakes but making this made me remember how superior a good "from scratch" cake can be.

I decided to combine my birthday and the upcoming Mardis Gras and this was perfect. Every step and ingredient was spot on and the person who submitted this did a great job on their instructions.

The only off thing was the 25 minute cook time. There are many steps to this beauty and it took far longer than 25 minutes listed in the recipe. I did make one small change to the method. That is so much easier than splitting cakes for me. That being said, this cake is fabulous and I am sure that my friends and neighbors will request this for their birthdays. This will go into my "very special" file : Read More. Most helpful critical review anna.

Rating: 3 stars. As someone else said it is a labor of love. I thought there was too much cream in the ganache. Also I ended up with extra custard so that part should be cut down. The finished cake was delicious. Read More. Reviews: Most Helpful. Melissa Goff Allstar. I have to say end result was great! Best butter cake I've ever eaten! The frosting and ganache simple and easy Note to self not to do that. My only delimma was the custard. I had to make it a few times because I couldn't get it set up right.

And when I did the tbsp of vanilla was overpowering to me. SO a 3rd time I made the custard and it set up I only used a tsp of vanilla and followed through with completing the cake really feel the custard issue was me and not the recipe but I was tickled when I got it to work.

It was totally awesome. You only need to slice very thin slices for your kids and family. This cake goes a long way. It's rich creamy and very delightful. I will soo make it again! TY metread!! Juliana Cloud. Rating: 4 stars. I grew up eating bakery made doberge cakes and never ever thought to attempt to make one myself but wanted a chocolate raspberry variation for my daughter's birthday last September which local bakeries didn't have.

I couldn't believe it when I found doberge on allrecipes!! So made it myself using this recipe and added a homemade raspberry sauce between the layers with the custard filling. Well I plan on making it a third time and remembered to review it and give a warning It did not work for me either time I made it I found a recipe that uses 1 part cream to 2 parts chocolate. Also give all your attention to the custard when making it All and all well worth all the effort! Of the more complex layer cakes I've tried this was the most simple both in terms of ingredients and prep.

The most challenging elements were: a not burning the custard it takes a looong time to thicken so be patient and b not making a huge mess with the ganache when pouring it over the frosted cake. Taste-wise it's great and intensely sweet! Next time I will try vanilla buttercream frosting instead of chocolate.

It might be a nice contrast with the ganache. It was wonderful. I made changes to order of creation. I made my ganache first followed by the custard. Both of these needed to cool down to room temperature before going on the cake. Then I prepped my cake and popped it in the oven. While the recipe says after 5 minutes cooling in pans to invert onto a cooling sheet I found that tore up the bottom of my first cake. So with my next two cake pans I waited closer to 20 minutes before pulling out of the cake pan.

They came out beautifully. While the cakes were cooking I prepped the butter cream frosting. Once that was finished I assembled the cake. I not only cut the cakes in half. I carefully cut off the rounded tops of two cakes in order to make my end result more aesthetically pleasing. Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions.

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