HI ROSE; I'D BEING A LITTLE BUSY LATELY, THE REASON WHY IS, BESIDES SCHOOL, I'M GOING TO BE A FATHER OF A BEAUTIFUL BOY IN JUNE, YES!!!! MY WIFE IS 5 1/2 MONTHS PREGNANT, HOPE EVERYTHING IS GOING GREAT WITH YOU,AND HAPPY VALENTINES DAY!! SAY HI TO WOODY FROM MY SIDE. I'LL KEEP YOU POSTED WITH THE BABY AND SEND YOU PICTURES OF HIM. OK. HAVE A GREAT DAY..

ADONIS...

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HI ROSE; I'D BEING A LITTLE BUSY LATELY, THE REASON WHY IS, BESIDES SCHOOL, I'M GOING TO BE A FATHER OF A BEAUTIFUL BOY IN JUNE, YES!!!! MY WIFE IS 5 1/2 MONTHS PREGNANT, HOPE EVERYTHING IS GOING GREAT WITH YOU,AND HAPPY VALENTINES DAY!! SAY HI TO WOODY FROM MY SIDE. I'LL KEEP YOU POSTED WITH THE BABY AND SEND YOU PICTURES OF HIM. OK. HAVE A GREAT DAY..

ADONIS...

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Can't wait to hear. And on the music front...I have friend named Simone Dinnerstein who is an amazing pianist...performing at Columbia University on Saturday...will be heading up there to hear her.

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How did you like the opera?

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Hi Rose, I have been using your books for years and absolutely love them. I have a question about Zach's Bombe in the Heavenly Cakes. Where did you find a silicone Bombe mold? I have looked everywhere. I usually have trouble unmolding bombes from a metal mold and would love to try the silicone.

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This cake is very very different than any other cake I have ever seen. It makes for a small amount of batter that rises right up to the top of the pan. You will be amazed

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I received Rose's Heavenly Cakes for Christmas and am now preparing to bake a cake for my parents's 65th wedding anniversary. My daughter and I read through the volume and selected the Deep Chocolate Passion Cake to try. But when we read the list of ingredients we got worried. I've baked quite a bit from the Cake Bible, and the measurements that are give on page 410 of the new book suggest that we will get two 6 x 2 pans and two 9 x 2 pans with only a total of 2 cups of flour. Is this possibly correct?
I realize that the cocoa adds another 1 1/3 cups of dry ingredients, for a total of 3 1/3 cups, but we're still not sure. Please help!
Thank you--we love your cakes.

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Just saw the Nespresso part. We bought ours after reading Rose's recommendation. Here we have to order the capsules online, which we do frequently. Haven't had any offers from them yet, though.

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Just wanted to add something. Over the past few years I've built up quite a reputation by taking my breads to our faculty- student potlucks. but lately, it just hasn't worked out with my typical Saturday schedule. I took an RHC cake to one potluck already (last November), and have decided to take the carrot cake to the next one. I wanted to bake an RHC cake for the potluck at my house (I was already supplying meat, veg, and starch.) Two people said they would bring dessert, so I didn't make a cake. One brought brownies from a mix, the other brought a cake from a grocery store. Call me a snob, but I was SO disappointed. After the guests left we threw away what was left of the cake, which I didn't bother to taste anyway. We've been spoiled by Rose's recipes (not to mention Flo Braker's - I cooked from her book for years).

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I'm getting jealous of you New Yorkers with all of this talk about opera. I'm teaching opera history this semester, so feel pleasantly absorbed in it at the moment, but from the CD (and the Met broadcasts). But, not a lot of performances to see here. My current obsession is dreaming about all of the RHC cakes I want to make. Did the carrot cake 2 weeks ago (my 4th cake), it was magnificent. I'm not sure which I'll do next. It's great fun watching the bake-along, and it feeds my obsession. Thanks, Rose for the introduction to the muscovado sugar. I feel that that, and the cocoa, really "made" the carrot cake. Can't wait to use it again (also used it in the gingerbread cake).

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I also studied voice...many years...we all see where that got me...a dental practice in Brooklyn.LOL

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The Creation is probably my favorite Haydn work. Hope you enjoy the opera Rose. Haydn's operas aren't performed that often (I've never had a chance to go to one), so it is a great opportunity!

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I think the problem...as Rose said, is that I mis measured.

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I saw that performance advertised and was thinking of going...but I'll be working late tonight and received a dinner invite from a friend...so I'm going to have a quiet evening with a former collegue. Enjoy the opera! I studied piano for years with an amazing yet crazy (in a good way) woman from Latvia. She always loved Hayden more than Mozart. Never heard a Hayden opera. I'm interested in hearing about it!

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Did you figure out why the ganache didn't set up overnight?

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Rose:
You're the best...thanks so much for your concern. The funny thing is...I'm already at work...I don't have a computer at home. I'm soooo obsessive about things, and my life is so busy, that I've made the choice to keep my apartment free of the distraction of the internet. I can see myself spending a whole evening, into the wee hours, surfing the net for un-important pieces of minutia and I don't want that to be the case. So...all postings are actually done from work!

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Rose...thanks for your response...but so you know, I think there may be a problem with the Blog site. I got your response forwarded to my e-mail, but it hasn't shown up on the blog.

Will give the ganache a whisking when I get home. Thanks again for the quick answer...it is delicious by the way (Stuck my finger in this morning...couldn't resist)

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Good morning Rose! Actually...I hadn't posted any questions...but WE DEFINITELY NEED YOU! I do have a question, though. Last night I set out to bake the Devil's Food Cake from the new book. The plan was to bake the layers and make the midnight Ganache last night. Wrap the cakes and assemble the cake this evening when I got home from work.

The cakes baked up beautifully! I tasted a little tiny bit that stuck to the parchment paper. Delicious....Dark rich chocolate and not too sweet. Yum. I made the midnight ganache, let it stand uncovered for one hour, then covered it and went to sleep. When I woke up this morning, the ganache was still liquid. It had been sitting for 7 hours and the apartment was not terribly hot. Here's the question: Do you think I did something wrong in my measuring...or could it just be that it is going to need a little more time. Just don't know if I should be planning some alternate frosting, in case I did something wrong. (I weighed everything, including the water...but I was sleepy when I was doing it, and it is possible I goofed).

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