Rose’s Heavenly Cakes DVD Part 9
Oct 07, 2009 | From the kitchen of Rose
Lacquer Glaze
The shiniest of chocolate glazes
Crystallized Lemon Rose
Making a rose decoration from lemon peel.
Spun Sugar
There is nothing in baking more magical or dramatic so we saved this for the grand finale!
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David Chau in reply to comment from egyptiaan woman
05/21/2011 07:58 PM
Buy the book "Rose's Heavenly Cakes", and you won't be disappointed.
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egyptiaan woman
05/21/2011 06:56 PM
thanks a lot
but i want to know the ingredients of chocolate glaze
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Louella
02/15/2010 03:44 AM
Oh my goodness, thank you so much for posting these tutorials! I probably haven't exhausted online resources on cake decorating but so far I have only seen such techniques here in your web site. I'm one of your newest fans. Mabuhay from the Philippines! :)
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Greg Esres in reply to comment from Zach Townsend
02/14/2010 08:08 PM
Thank you Zach, that's pretty much what I would have expected. I did entertain the possibility that allowing it to age a bit improved the taste or texture. I've discounted recipe instructions before that I thought were silly, only to discover later how important they were.
BTW, you have a beautiful blog of your own.
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Zach Townsend in reply to comment from Greg Esres
02/14/2010 01:33 PM
Greg,
I see what you're reading. Because Rose suggests pouring the glaze at 82-85, I suspect it says to refrigerate then rewarm because the viscosity of the glaze at this temperature is best for this type of cake. Again, if you make this glaze you can use it right away when it reaches the correct temperature (and again, it's less viscous when used right after it's made), but for this application and with her testing, I'm sure she felt the temperature and viscosity of the glaze was best for this cake when treated in this manner.
Zach
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Greg Esres in reply to comment from Zach Townsend
02/14/2010 01:12 PM
Zach, it's page 416, the Deep Chocolate Passion Wedding Cake.
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Zach Townsend
02/14/2010 12:35 AM
Rose, I've fallen behind on the blog but now catching up and how fun it was to watch a video of you pouring "the glaze!"
Looks like a have a lot of reading and videos to catch up on. The candied kumquats are a great idea.
Greg -- no, it's not necessary to refrigerate the glaze before using it. You can use it right away but it's a little less viscous (more viscous after it's been refrigerated then warmed) so you might have to adjust the temperature by a degree or two depending on when you prepared it. I'm not sure where the reference is in the book that you mention about the minimum of 8 hours. Can you tell us (me) in what recipe you're reading that so we'll know the context?
Zach
Zach
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Greg Esres
02/13/2010 07:13 PM
Rose, in your book, you say to refrigerate the glaze for a **minimum** of 8 hours. This makes it sound like you shouldn't use the glaze unless it has been previously refrigerated and then rewarmed. Was this your intent?
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Bernadette
10/07/2009 09:19 PM
Rose that spun sugar looks like alot of fun, let alone classy on a cake or whatever else! Just whipping it in the kitchen, yeah! The lacquer looks absolultely glorious, I must try that.
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Fatima
10/07/2009 04:28 PM
No thanks needed, you pay us back ten fold for the reviews with all the free lessons you give us online. Really its better than the lessons I was taking!
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Rose
10/07/2009 01:32 PM
fatima, thank you again for the beautiful 5 star review you gave the book on amazon!
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Rose
10/07/2009 01:16 PM
mothers always change personality when it comes to protecting their babies! and anything for my beloved bloggers!
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Fatima
10/07/2009 01:12 PM
I continue to learn from your site. Its like going to school when I come here! I am to the last few pages of your book and have learned so much and to come here and to see these lessons that put into perspective all that i just read, is this icing on the cake! Thanks! It would be wonderful to have a library at home to keep on my bookshelf of all these dvds that you produced! Fatima
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Rozanne
10/07/2009 12:43 PM
Rose, you made me smile more than once today. First with the arrival of the autographed copy of your book and second with your whisk story. Thank you so much for personalizing it. You are a wonderful and sweet person. Speaking of being a sweet person, who would have thought you were capable of threatening someone with a cut whisk :)
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Rose
10/07/2009 12:33 PM
rozanne, i almost didn't get to do the spun sugar as we had run out of time but i threatened the producers with my cut whisk and they very sweetly let me sneak it in!
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Rose
10/07/2009 12:32 PM
thanks julie--i need a prod to remember to visit forums bc you guys are all so self-sufficient. and i do hate to miss what's going on.
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Rozanne
10/07/2009 12:17 PM
I too enjoyed the spun sugar one. It's incredible. Thank you for all these videos. They are so precious!
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Rose
10/07/2009 11:05 AM
guess what: i have spun sugar spots on the ceiling that are about 25 years old and show through a subsequent coat of paint!
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Annie
10/07/2009 10:59 AM
I SO enjoyed the spun sugar/angel hair demo. I know if I attempted it, it would be all over the kitchen including the ceiling. But it was great to watch you, Rose! Thanks.
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Julie
10/07/2009 10:39 AM
These videos are wonderful- so helpful when trying out new techniques! I'm so happy you've included spun sugar- caramelized sugar is one of my all-time favorite ingredients, and I look forward to giving it a try.
If you would like to look, the August (Seasonal Fruit) and September (Chocolate) Bake-Offs are complete over on the Forum. I hope they make you smile!
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