The shortening Matthew is referring to is Spectrum Organic. I haven't tried it in the chocolate fondant, but it works wonderfully in the regular fondant recipe. I've seen it for sale in a few grocery stores, and in health food stores.

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Mollie, it sound like you used the new Crisco. Search the blog, and you will find out which shortening brands work for this fondant.

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Rose,

Tried making the chocolate fondant recipe twice and both times came out very crumbly and would not roll out. Mixed water in, shortening, everything I can think of and followed the recipe exactly.

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Glory,

Yes, you can use whole eggs, assuming that you still use the proper amount. You might have to use a partial egg to get the correct amount (beat the egg lightly and then measure/weigh). There will be a trade off in either color (versus the white cake) or flavor and texture (compared to the all-yolk yellow cake).

Alternatively, you could choose a buttercream to use up any extra yolks (neoclassic buttercream) or extra whites (mousseline buttercream).

Hope that helps,
Julie

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Dear Rose,
Several months ago I bought The Cake Bible (on the recomendation of another baking friend), and I love it! Within the first few days I read it cover to cover! I have tried serveral recipes with much success. My question is in regards to your "All-Occasion Downy Yellow Cake" vs. the "White Velvet Butter Cake"... The one uses all egg yolks, the other all whites, I was wondering if it would be possible to use the same onces of whole eggs (it seems that 3 eggs might be the number). It just seems a bit of a waste to use only one or the other. I understand the the cake wont be pure white if I am using whole eggs, versus just the whites, but if I am trying to make just a classic vanilla cake, would this work? I'm not sure if I should mention that what I really want to make with the recipe is cupcakes. I really hope this is not an offensive question, as I know you have put endless thought and care into each recipe, and everything in your recipes is done for a purpose. I would be so honored if you take the time to respond.
Thank you!!

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Patti - read this thread:
http://www.realbakingwithrose.com/2006/11/blogger_aaron_solves_dry_choco.html

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Rose,

I made the chocolate butter cake from the base formula for tiered cakes, and only made one base for a 6 inch round pan (to try it) but came out very dry. What could I have done wrong?? I used all-purpose flour and Hersheys cocoa.

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Rose,

I made the chocolate butter cake from the base formula for tiered cakes, and only made one base for a 6 inch round pan (to try it) but came out very dry. What could I have done wrong?? I used all-purpose flour and Hersheys cocoa.

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Help! I am making a 50th wedding anniversary cake for next weekend. I desire to use my hexagonal pans 14 and 10 inches. I want to use two different recipes: a chocolate zucchini and a carrot cake. I have used the Rose factor in the past, though question how/if it can be applied to other recipes which use oil such as the ones I want to use. Do you think these recipes can be readily doubled? Should I reduce the baking soda?

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Dear Rose,
I can not believe you are on line and I didn't know it.
I have your cook books and read them all the time. So much info!
In my kitchen is a deck oven and a twenty quart mixer. I love and make all the time the Hungarian Plum Cake Recipe in "Have Your Cake". Is it possible for you to give me a formula so I can make a full size sheet?
Regards,
Sarah

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I am needing a recipe for a chocolate cake that will be used as the give away cake at my daughters wedding.We have the fancy cake, I would like to make a slab cake, my pan is 42/42cm.Something that is a bit more solid than a normal cake.Half brownie half cake??? I need about 160 pieces. Can you HELP!!
PS: I love your site, very helpful!!

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I could not bake without your cake bible. Now I am doing a 3 layer cho grooms cake in Fla. what one do you recomend? I planned on using choc ganache and decorating with berries.

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Rosie, why would a carrot cake fall in the center? My recipe asks for 2 tsp baking soda only, no baking powder. It is a good recipe but that is the only drawback, the center is always a well.

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Hi. I went to coastalgoods.com to buy your cake kits after seeing it in food& wine mag, but do not see them available on thie web site. Where are they available for sale?

Thanks,
Lori

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If you can find "Food for Fifty" 10th edition, there is a very good carrot cake formula. You'll have to scale it down because as is the formula makes 7 seven 9 inch cakes.

I use this formula in the cafe for which I bake and it is quite popular. The book also has an excellent cream cheese formula as well.

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Marcia, in the mean time, go get Alton Brown's baking book (I think it's called Heat + Flour =Baking, or something similiar). There's a carrot cake recipe in that book that is killer. You may be able to find the recipe at foodtv.com. I think he might have done a "Good Eats" episode on carrot cake, but I can't remember.

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I have had a hard time finding a moist carrot cake recipe with walnuts and cream cheese frosting. I have in mind what I am looking for but have not found the recipe that will stay moist and hold up for several days. Can you help? Thank you.

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