Got Snow!
Feb 07, 2010 | From the kitchen of Rose
1 1/2 ounces vodka
1 1/2 ounces Boyajian pomegranate concentrate
lots of new fallen snow spooned over it
Note: You can also try frozen pomegranate concentrate or pomegranate juice added to taste but the Boyajian variety is fantastic!
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Julie in reply to comment from Rose Levy Beranbaum
03/05/2010 04:20 PM
Looking forward to it!
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Rose in reply to comment from Matthew
03/05/2010 01:51 AM
check the blog saturday afternoon for a major posting on flour: cake flour, bleached all purpose, unbleached all purpose.
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Matthew in reply to comment from Janice
03/04/2010 05:33 PM
The majority of cakes use bleach flour, but not all, so best to follow the type specified in the recipe:
"the reason that it is essential to use bleached flour is that unbleached has particles that are smooth and round and the butter slips right through them and lands in a gummy layer at the bottom, causing the cake to fall in the center while cooling. the bleaching process, however, roughens these flour particles enabling them to hold the butter in even suspension."
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Janice
03/04/2010 04:26 PM
Oops, my comment didn't go through, so I will ask again. Why is bleached flour better for the cakes than AP? All cakes???
Thanks,
Janice
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Janice in reply to comment from Hanaa
03/04/2010 04:23 PM
Hi Hanaa, Regarding the Bl. Flour as opposed to AP, why is it better? what should I expect? Thanks,
Janni
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Rose in reply to comment from Julie
02/12/2010 09:53 AM
thank you julie! i was so hoping someone would catch the wondra bug! i think it's so exciting and lady fingers are so worth making from scratch but 99.999% of people have never experienced one.
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Julie in reply to comment from Rose Levy Beranbaum
02/12/2010 07:11 AM
Thank you very much, Rose, that's so helpful!
I tried ladyfingers with Wondra last week and absolutely loved them- I'll post my blood orange chocolate crown on the forum Bake-Off in a day or two. I'm already considering what other ladyfinger projects would give me a chance to make them again! I admire the ingenuity that led you to experiment with Wondra.
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Rose in reply to comment from Julie
02/11/2010 09:37 PM
julie, it's about 1/2 inch lower than using other flour.
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Julie in reply to comment from Rose Levy Beranbaum
02/11/2010 08:38 PM
Rose, regarding the True Orange Genoise, do you have a height measurement for the genoise when baked with Wondra? That would be so helpful.
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Hanaa in reply to comment from Rose Levy Beranbaum
02/11/2010 03:34 PM
Thank you, Rose. I posted your response on HeavenlyCakePlace for others to see. I'm glad we got it straightened out :o)
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Rose in reply to comment from Hanaa
02/11/2010 03:26 PM
thanks hanaa. absoutely it's fine to list all the cakes being made by on the bake along. please tell kristina it's just the recipes or sites that list them that the publisher didn't want listed.
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Hanaa in reply to comment from Rose Levy Beranbaum
02/11/2010 03:12 PM
Rose, the issue is this:
Kristina used to have a list of all the cakes in RHC on her blog. When we baked a cake, she would cross it off the list, which is a nice record to have, for the current HCB-ers as well as future HCB-ers. Then the issue came up of adding links to RHC recipes found on the internet. When asked, your publisher took issue with the blog providing links to RHC recipes for free (which makes sense). Kristina has since removed the links but she ALSO removed the list of all the RHC cake names. Personally, I don’t see anything wrong with having her list contain RHC cake names ONLY (WITHOUT links to the actual recipes). And I also didn’t interpret the publisher’s response that way. It seemed to me that the publisher was only concerned with the recipes aspect of it (again, makes perfect sense).
Sorry, I sent you to the wrong post. It’s a discussion we have going in the Comment section of the “Last Cake, Next Cake” post.
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Rose in reply to comment from Hanaa
02/11/2010 02:49 PM
i added a comment to the last comment. i don't know which discussion you're referring to so why don't you copy the issue and post it here?
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Hanaa
02/11/2010 02:43 PM
Off-topic (yet again)... Rose, would you mind chiming in on a little discussion we're having? You can find it in the Comment section of the True Orange Genoise. Thank you!
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Hanaa in reply to comment from Rose Levy Beranbaum
02/09/2010 05:05 PM
Would LOVE to hear ALL about it, Rose :o) And I'm sure I'm not the only one. There are lots of RLB and ATK fans out there :o) But... take your time!
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Rose in reply to comment from Hanaa
02/09/2010 04:08 PM
thanks hanaa for letting me know. it was such a marvelous reunion--we covered such myriad topics--i promise to do a little posting soon! chris and i have a long and interesting history going back around 25 years so i should really tell the story---but a short story. we haven't seen each other for at least 10 so there was much to catch up!
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Hanaa
02/09/2010 03:00 PM
Off-topic... Just read a tweet from Chris Kimball (from ATK) and he said this: "Had Dinner with Rose Beranbaum; Said Bleached Better than AP for Layer Cakes; Just Tested and, Gasp!, She May be Right. More Testing TK!"
Rose, if you don't mind sharing, how was your meet with CK? I met him last year at ATK in Boston, and he's an interesting guy :o)
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Bill
02/09/2010 09:10 AM
What a lovely idea. Looks fantastic!
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Liza
02/08/2010 09:01 AM
Rose,
That looks delicious. We have done something similar to that with our kids. Take one large martini glass and fill with freshly fallen snow, add some cold club soda and fruit flavoured syrup. My kids loved it.
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Melinda
02/07/2010 05:41 PM
Cheers, Rose!
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