A Thousand Apologies!
Apr 21, 2009 | From the kitchen of Rose
i was wondering why no one was responding to any of my posts but was so busy with book production, you tube postings and other postings i didn't realize that something was wrong with my gmail notification so i had no idea there were any posts since march 1!
i've just now gone through them all, cleaning up those that were submitted two and three times (please be careful to post only once to avoid this) and answering things that no one else had.
i tried to answer everything at least everything that i had an answer to!
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Julie
04/28/2009 05:14 PM
Rose, so nice to have you back! I was wondering if maybe you were traveling...
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Patrincia
04/22/2009 08:47 PM
The wait is torture!!! I can't wait to see that wedding cake section :).
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Rose Levy Beranbaum
04/22/2009 02:39 PM
you all need to form a petition to the government to make heat treated flour that is available to industry available to the consumer. meantime either you have the choice of making your own, thanks to dear kate, or do one of the recipes in the book that does not require 'bleached' flour.' although i recommend bleached flour for most cakes for the best results, cakes prepared with solid butter MUST have it but sponge type cakes where the butter is melted or cakes made with oil will be acceptable with unbleached flour and, in fact, there are a few cakes that require unbleached flour! then of course there are some terrific cakes that have no flour at all thus side-stepping the problem!
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Jeannette
04/22/2009 02:11 PM
May I ask whether your UK fans will need to worry about 'cake' flour? I know Kate has done a lot of experimentation with flours for us for which I, for one, am grateful but it would be so much easier to just open a bag of flour without worrying about microwaving it first!
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Rose Levy Beranbaum
04/22/2009 11:31 AM
it's all the new things that i've created over the past 21 years given new technology and ingredient availability. there will be many oil-based cakes and wedding cakes that stay deliciously moist.
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jeff
04/22/2009 11:28 AM
is there a simple way to sum up how the new book will differ from the cake bible?
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