A Merrier World Indeed...
May 21, 2012 | From the kitchen of Rose
with people like Kate Coldrick in it! (Though I've yet to meet another Kate like this one!)
Those of you who are not familiar with the problem of bleached cake flour being unavailable in many of the countries around the world, particularly the British Commonwealth, might enjoy putting the word "kate flour" in the search box of this blog.
I encourage everyone to follow this link to Kate's blog where she continues the saga of her success in spinning unbleached flour into heat-treated flour. It is through her extraordinary determination and inspired work that this flour is now available to the consumer! Hats off to Kate.
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Rebecca M. Riordan
05/22/2012 11:02 AM
It never occurred to me that there were health implications for cake flour. (I wonder sometimes how any of us made it to adulthood, given all the "dangerous" stuff that we grew up eating...I had PB&J on Wonderbread five days a week.)
Is it something that concerns you?
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Mary
05/21/2012 10:20 AM
Rose, I recently purchased the Cake Bible and Rose's Heavenly Cakes, but have only had time to briefly look them over. I'm a novice baker, but have been asked to make a small wedding cake for a friend of my daughter. She is getting married in less than a month and I'm short on time, with working a full time job. I want to do a good job for her and was hoping you could give me some advice. I'm wondering what your favorite white wedding cake recipe is (both cake and buttercream frosting) that will hold up well under fondant. I'm not sure if I'm doing the fondant, but if I do, want a white cake that will work well under it. I know that she loves white vanilla flavored wedding cake with almond flavor in the buttercream. Can you please send me in the right direction? Thank you so much!
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