Real Baking with Rose Discussion Forums

Can you mix cocoa powder with hot milk in a recipe that has them both as ingredients?

2010-09-04T04:57:06Z

Just a general Knowledge Question….suppose a recipe has cocoa powder and milk in its ingredients list, is it advisable to warm the milk and add the hot milk to cocoa powder (I am thinking since cocoa mixed with boiling water brings out its full flavor can you do the same with milk as well and have no adverse effect on the batter and the overall structure of the cake?)

Thanks.

In a cake recipe, can I replace milk with cream?

2010-09-05T13:48:53Z

In a cake recipe, can I replace milk with cream to get a better end product? Thanks

Spectrum Organics Shortening or Decent Substitute in Canada?

2010-08-29T22:55:30Z

I am desperately searching for Spectrum Organics shortening in Canada so that I can make rolled fondant for an upcoming wedding. Any inquiries to US distributors have astronomical shipping costs—$50+ for a $10 item and I don’t even know if the brokerage fees are covered!!! So…Does anyone know of a place in Canada that sells the 2lb tubs of the shortening or a decent subsitute that will work in the recipe (I hear Crisco is out b/c it’s formula has changed)? Many thanks for any leads! BTW—15lb. commercial pails are available but I can’t justify that amount of waste!

I have RHC. Do I want TCB????

2010-06-18T16:13:32Z

Hi, all!

What do you think?

If it helps, here’s some info:

1. No one is paying me to make cakes—i.e., no big wedding cakes or that kind of thing
2. I am disinclined to purchase it becuase it’s not as beautiful and crammed with gorgeous pics as RHC
3. I am inclined to purchase it becuase every time I read a post, a recipe from TCB is recommended

So, is there enough awesome stuff in there to make it not redundant in a casual baker sort of way? Are there recipes in it that aren’t in RHC that it is a very sad thing to be without? I have looked at it, but I can’t see it for long enough to make a decision. I can’t concentrate looking at books in stores.

Thanks for your thoughts!

—ak

Doubt regarding Caramel Chocolate Swiss Meringue Buttercream

2010-08-24T00:39:06Z

Have a doubt regarding the Caramel Chocolate Swiss Meringue Buttercream that am going to make.

How long will the buttercream last once its on the cake? 24 hrs on refrigeration, is that correct?

If I have some leftover, will I be able to freeze it? And how long will it stay if I were to freeze it? I have my doubts ‘coz its egg whites..

Will I not be able to pipe a writing on it?

Thanks

Muffin Cookbook

2010-08-19T15:48:24Z

While I love the muffin recipes in TCB, I’m looking to purchase a good comprehensive muffin recipe book, preferably with some whole grain/healthier additions (doesn’t have to be 100% whole wheat, but some recipes that offer those options). Any recommendations from the learned bakers here is appreciated!

Sour Cream Ganache

2010-08-15T15:05:52Z

For the sour cream ganache, Rose recommends using semi-sweet chocolate that doesn’t exceed 53% cocoa solids or the sour cream could taste bitter. It seems “these days” that you either find milk chocolate or 70%+. (I know that ghiradelli mades a 60% baking bar and an unspecified “semi-sweet” baking bar that is probably a bit less, but I don’t like either of these.)

Would you think that I could mix a 70% dark with a milk chocolate that is 42% cocoa solids? If I did that 50/50, I would average 56% cocoa solids, so I’d probably go 60/40 or 55/45, wth the greater amount being the milk chocolate.

I don’t see how this would be a problem, but as the recipe specified semi-sweet and one never knows what chemicals can do when introduced to one another in unexpected circumstances, I thought I’d ask!

Thanks so much for any thoughts!!!

—ak

How to speed up gumpaste hardening

2010-08-12T21:56:05Z

Guys! Help!!! i am making gumpaste roses for a cake(instead of the candied orange peel roses)...it is a rush cake…I made it yesterday the whole day and when i woke up today…it still is soft and somewhat “sweaty”....Waaaa!! is there a way i maybe able to hasten the hardening cause today is Friday morning here and i need the flowers tomorrow(saturday) evening….huhuhuhu! :’(..kindly help!

Bittersweet/Semisweet/Extra Bittersweet Chocolate in TCB - Cocoa mass specifications

2010-08-11T10:50:23Z

Hi, all!

In looking at recipes, Rose often calls for “bittersweet” or “extra bittersweet” chocolate in frostings or ganache. What percentages do you generally consider these to be? For example, the Milk Chocolate Buttercream (p. 250) calls for 454 g. milk + 227g “dark chocolate, preferably extra bittersweet or bittersweet.”

Okay, in looking for another example, I noticed on the Light Whipped Ganache (p. 268 of TCB) she gives the following:

> semisweet - 53%
> extra bittersweet - 60%

And I note that on the Chocolate Cream Glaze, she mentions semisweet & bittersweet are both 53%, so these terms are interchangeable.

So I have answered my own question.

Meanwhile, I hope this rambling will prove helpful to someone else!

—ak

Rose’s book (Heavenly Cake)

2010-07-30T08:08:46Z

Hi guys! me again!

Am so happy today cause i have been looking for Rose’s book here where i live for eternity and i cant find one….then…i was at the mall today and i saw her book (last copy) and i was so thrilled….the problem was that i didnt carry extra money with me so the kind saleslady told me that they can actually reserve the book for me without me paying anything for it. Yehey! :D

When i got home this afternoon, i researched and read reviews about the book and i read someones comment that there is a DVD of Ms. Rose in demonstration on tips and tricks in the kitchen. My question now is….is this DVD included on the book when i purchase it? Cause the book that i saw today was on 20% discount and it is sealed and is not allowed to open (meaning i dont know if there is a DVD included on it if there really is one when someone buys it).

Kindly enlighten me on this because if there really is one….ofcourse i want to own one(DVD) also together with the book itself

Thanks and Godbless!