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PATIENCE!!!
i've just finished inputting everything for the upcoming book which is over 500 single spaced pages so now comes the tedious and exacting process of checking every ingredient for volume, ounces and grams and inputting proof-reading changes from eagle-eyed zach townsend and final testing changes from woody wolston. THEREFORE, i will not be able to answer your questions, probably for a few more days.
i'm sure everyone will appreciate anyone chiming in with answers as i'm sure many of you out there know them such as today's question about dividing cakes in half for baking and what to do with the baking powder and salt. of course it's in the cake bible but so much easier i'm sure to ask me! and tempting as it is to stop what i'm doing and answer--if i lose my focus we all risk some serious errors in the new book.
thanks for your help and consideration!
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Beth, I have used unbleached all-purpose flour with Rose's cake recipe's several times. They always taste wonderful and moist. I do use the substitution of 3/4 cup all purpose to 1 cup of cake flour called for in the recipe. As Rose mentions in her book, they do sink in the middle slightly but you can cover that area with frosting as I always do and it is not noticeable.
Reply to this Posted by: Jessica | July 11, 2008 4:21 PM #
Beth, when flour is bleached the flour particles end up with rough edges and this is necessary to keep the butter in suspension in butter cakes where the butter is not melted. If you use unbleached flour the smooth flour particles don't hold the butter in suspension and will sink. You will end up with a cake that sinks in the middle after you take it out of the oven. It is ok to use AP flour as long as it is bleached. The chlorine in the flour dissipates when the cake is baked.
I hope this helps.
Reply to this Posted by: Rozanne | February 24, 2008 10:35 PM #
Must I use BLEACHED all-purpose flour (not cake flour) when called for? I have heard of possible health hazards from the chemical processing used to bleach it. Can I use UNbleached all-purpose flour instead? The recipes I have calling for bleached flour are for cookies, bars, brownies and cakes (mostly coffee and pound cakes). Thanks for your help!-Beth
Reply to this Posted by: Beth | February 24, 2008 4:10 PM #
thanks ruth--it will be worth it in the end but right now it feels like giving brth to a baby elephant. i think i've heard this phrase before somewhere! (no doubt from some other author.)
Reply to this Posted by: Rose Levy Beranbaum | March 29, 2007 11:26 PM #
Oh Rose, hang in there! We're all rooting for you to come out the other side unscathed.
Reply to this Posted by: RuthWells | March 27, 2007 11:34 AM #
guys--i just have to tell you quickly that tobler no longer makes narcisse. try green & blacks white choc.--it has vanilla bean and is the best i've ever had. also valrhona ivoire.
Reply to this Posted by: Rose Levy Beranbaum | March 26, 2007 10:14 PM #
carol, i had a lot of trouble when i researched that chocolate, too. when i type the name into google (unless you maybe spelled it wrong--i don't have the cake bible handy to check) i get no hits. there may be an address or telephone number in the back of rose's book were you can order the chocolate.
Reply to this Posted by: josh | March 26, 2007 10:12 PM #
Could someone tell me where to purchase Tobler's Narcisse white chocolate that Rose mentions in the Cake Bible as the best white chocolate? Also, I'm looking for recipes for petit fours using white chocolate in the coating.
Reply to this Posted by: Carol Morris | March 26, 2007 10:46 AM #
hi janet! try this: http://www.realbakingwithrose.com/2007/02/the_missing_pbs_recipes.html
next time you can also try and do a search on this blog. sometimes someone else has already asked the same question, and that way you get your answer so much quicker!
Reply to this Posted by: Sofia | March 25, 2007 12:07 PM #
I can't access the website bakingmagic.com
how can i get a recipe from your show on PBS?
Reply to this Posted by: janet booth | March 25, 2007 11:09 AM #