Rose's Heavenly Cakes DVD Part 7A
Sep 24, 2009 | From the kitchen of Rose
Génoise
There is no better way than a video to see what the beaten egg mixture looks like and how to fold in the flour and melted butter.
Rose's forums are the best place to get answers from the smartest baking community online.
 |
 Rose's Heavenly Cakes Buy from Amazon: USA |
Canada |
France |
Germany |
Japan |
UK |
 |
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon 
- Announcements
- APPEARANCES
- Baking Science
- Book Errata/CORRECTIONS
- Book Production
- Book Review
- BREAD BIBLE PHOTOS
- Cookbooks
- Did You Know
- Equipment
- Events
- Happenings
- Ingredients
- Notes
- OUT CAKES
- Photos
- Podcasts
- Publications
- Publicity
- Questions and Answers
- Recipes
- Restaurant Reviews
- Spanish Language
- Special Stories
- Static
- Techniques
- Travel Adventures
- Videos
- Woody's Place
Rose Levy Beranbaum in reply to comment from David Chau
09/23/2010 08:32 PM
thanks david. i definitely will try to find a better spray bottle bc that is surely a better way to distribute the syrup evenly!
REPLY
David Chau in reply to comment from Rose Levy Beranbaum
09/22/2010 11:49 PM
Hi Rose,
I bought my spray bottle from a local dollar store "Dollar Giant" just because it was cheap (only $1.00). It is just a typical water spray bottle in a "spray" position instead of "stream".
I have used it several times and never found a problem with the syrup sticking to the nozzle.
REPLY
Rose Levy Beranbaum in reply to comment from David Chau
09/16/2010 11:31 PM
david, spraying is the ideal way to do it but i never found a spray bottle that worked with the sticky syrup. you must have found one that has a larger nozzle. i'd love to know where you got it!
REPLY
David Chau
09/11/2010 07:46 PM
Hi Rose,
Thank you for all those wonderful tips and delicious recipes. I am now a cake and pie fanatic.
Regarding brushing the syrup onto the genoise. I find pouring the syrup into a spray bottle and then spray it all over the cake will give the cake a more even coverage, and protect it from over brushing in some spots, and less chance of accidental breakage of the delicate pattern.
Hope this help others.
REPLY
Loopy
07/08/2010 03:19 AM
It is so kind of Rose to make these videos available to all! While they are very helpful as is, it would be invaluable if the videos included some sort of close up, overhead shot of the batter in the pan, particularly when Rose is folding in the flour and butter. Since folding technique is so important to a successful genoise, being able to see the batter and Rose's motion with the whisk would be great! Just a request for next time...thank you!
REPLY
Joan Wade
07/06/2010 12:22 AM
Thank you so much, Rose! and Hector.
REPLY
A Special New Children's Book by my friend Nikkie
Martha Stewart Radio Appearance