Away til May 18
May 01, 2009 | From the kitchen of Rose
Dear Friends,
I'll be in France on vacation for two weeks. There will be a new posting each Saturday as usual and each Wednesday a new You Tube link will be posted as well.
Do continue to post and answer postings.
Happy Baking,
Rose
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hector
05/17/2009 09:53 PM
Cindy, I always add syrup to rose's butter cakes, specially the downy yellow or the perfect all american chocolate, unless you are eating the cake the same day or always if you feel it is too dry.
Be aware that the crust is always dry after the cake has cooled, but after you wrap it tight or frost it, the crust will soften in a matter of 2 hours or so.
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Cindy
05/02/2009 09:11 AM
Hi! I've just tried your yellow cake recipe from The Cake Bible. It looks beautiful - rose very evenly and has a very delicate crumb. The only problem is that it's way too dry, can't really serve it to guests as planned. I followed the instructions carefully and used baking strips for even baking, didn't use a moistening syrup, iced with chocolate buttercream. Any suggestions? Thanks!
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Julie
05/01/2009 08:22 PM
Have a great trip!
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Patrincia
05/01/2009 02:28 PM
Enjoy your vacation... the calm before the storm!
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Introducing My Assistant Woody Wolston
PBS 101: All-American Orange Chiffon Cake