Purple Passion
May 16, 2012 | From the kitchen of Rose
I've had this plant for over 45 years and the first time it bloomed I was astonished. I had always wondered why the fabric, persian print, had the design of purple leaves with orange tasseled flowers, thinking it clashed. When the plant bloomed I saw that the fabric was merely imitating nature, and nothing in nature clashes!
In all these years I"ve only had the purple passion plant bloom about 4 times and this month is the 5th. It feels like a special blessing. It reminds me of Colette's autobiography when she wrote about a long awaited visit from her mother who cancelled at the last minute because a rare plant in her garden was about to bloom. The miraculous appearance of my purple passion flowers--the only little branch of blooms on the huge plant--helps me to understand Colette's mother's priorities a bit better.
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Robledo Garcia
07/08/2012 06:39 PM
Dear Rose, here in Spain we are at about 40 C. I have the book The Cake Bible, but wanted to know if I can recommend a recipe that can support either the temperature and be able to cover cupcakes and how fondant cake fillings. You know that the latter need creams that will last well at least two or three days. Thank you very much and happy to greet you.
Robledo Garcia.
REPLY
Woody Wolston in reply to comment from Hilda H. Cheff
06/01/2012 04:43 PM
Hi Hilda,
For a soft buttercream, we recommend either the Mousseline Buttercream in both The Cake Bible and Rose's Heavenly Cakes which is egg white based, or the White Chocolate Buttercream in Rose's Heavenly Cakes which you can substitute egg whites for the yolks to make it softer. The sweetness level is low for both of these and can be made less sweet with additional flavorings.
We suggest that it is not necessary to add whip cream to either of these recipes. If you are thinking of a dairy based recipe, then we recommend the Dreamy Creamy Frosting which has white chocolate, cream cheese, butter, and sour cream which also is in both books.
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Hilda H. Cheff
06/01/2012 04:14 PM
Dear Rose,
I have a dilemma, I have to make a birthday cake for my grandson, he will be 7 the 15th of June.
I would like to make a buttercream that is soft and not to sweet. I heard adding whipping cream make it soft almost like the ones the sale on bakery shops. Do you have something alike that you can share with me? I would be thankful for ever to you. The cake I would like to make is a Letter Candle Cake I search in Yahoo!
Thank you,
Hilda
hildahc@gmail.com
REPLY
Anonymous
06/01/2012 04:13 PM
Dear Rose,
I have a dilemma, I have to make a birthday cake for my grandson, he will be 7 the 15th of June.
I would like to make a buttercream that is soft and not to sweet. I heard adding whipping cream make it soft almost like the ones they sale on bakery shops. Do you have something alike that you can share with me? I would be thankful for ever to you. The cake I would like to make is a Letter Candle Cake I took searching Yahoo!
Thank you,
Hilda
hildahc@gmail.com
REPLY
Alyce Morgan
05/20/2012 05:01 PM
Yep, I see that. I'll try the rice again, but on top of parchment this time! (Yes, it was crunchy and got thrown away. It's not the only crust I've thrown away over the years, but it's one of the few.) Thanks!
REPLY
rose Levy Beranbaum in reply to comment from Alyce Morgan
05/20/2012 03:36 PM
hi alyce! that pie crust with rice embedded in it must have been very crunchy!
i prefer to use parchment or coffee filter and rice or beans because the crust can breathe as opposed to airtight foil. it seems to result in a lighter texture. the only way you can judge is by doing two side by side and then you'll know for the future which you prefer.
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Alyce Morgan
05/19/2012 07:33 PM
Just wondering. I finally only use a double layer of aluminum foil to weigh down a blind crust...and like it just fine. Any special reason why we need to use pie weights, beans, or rice (first time...35 years ago...I used rice..I put it right down into the dough. Didn't read the directions enough to realize how to do it. Nice ricey pie crust Wonderful memory!)
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