Real Baking with Rose Discussion Forums

Recipe Request

2012-02-03T14:29:04Z

I�m putting forth a request for an artisan-baked whole-grain flatbread cracker recipe: very thin, crisp and crunchy cracker the size of a Graham.

Callebaut bulk chocolate - % cocoa?

2012-02-05T15:29:54Z

Hi, all!

I got 1/2 lb of each of their milk, semi-sweet and bittersweet.

Anyone know the % cocoa of these?

Thanks!

—ak

Saved Caramel Silk Meringue Buttercream

2012-02-02T15:39:17Z

Just reporting back re: a batch of Caramel SMBC that I made a while back. I made a double batch and I suspect that not enough water evaporated when I added the cream to the caramel. As a result it was quite runny. I added extra butter and some milk chocolate, but nothing worked. I was afraid I was losing the caramelly taste…so…

I recently experimented with “roux/gravy/flour” buttercream and thought this may be an easy way to perk up the frosting. I made a batch of carmelized sugar, added some cream. Then I made the roux with flour and cream and then added the caramel mixture to that and cooked it. I added one tablespoon of the cooled and very thick “roux” mixture to the buttercream and it transformed into a light stable frosting. At this point I have no idea what proportions of ingredients were used as it was a constantly changing mass of butter and sugar…but I did manage to salvage it (it would have been eaten anyway as it was much like ice cream out of the freezer).

It’s going on the Domingo. I made that cake years ago and it came out dry—but all I had access to back then was low fat cocoa (I don’t think I was aware then that cocoas varied in fat content!). So, with my arsenal of full fat cocoas, I’m giving it another go and hoping that I will love it just as much as everyone else!

Agar Agar for stabilizing whipped cream

2012-01-30T15:18:46Z

Hi, all—especially Julie, the stabilize-whipping-cream-with-agar-agar queen,

Do the flakes work as well as the powder? I’m thinking not, but I thought I’d ask.

My groc only carries the flakes. I know I can order the powder, but I wanted to stop in and see if I need bother.

Thanks!!

—ak

Extra bitter chocolate- Chocolate mosit Genoise

2011-12-29T01:01:42Z

Hiii, I want to make Chocolate Genoise, recipe calls for bittersweet chocolate however I want to use extra bitter chocolate ( as i have a big block of it and need to use it up). I understand tht if I make alteration the texture and taste may differ, i am fine with it. My only concern is that If I use Extra bitter chocolate it will make the cake too much bitter, how can I balance the taste ? If any one can help. Thanks

Cornstarch custard between layers & freezing

2012-01-06T09:53:55Z

Hi, all!

This (non-Rose) cake has cornstarch-thickened custard between the layers and in teh buttercream (which is only the custad, butter, and a little powdered sugar). Cornstarch is not supposed to freeze successfully. However, I have a friend who has made this cake a gazillion times and frozen it with absolute success.

Any thoughts on this???? Despite physical evidence to the contrary, I am, of course, paranoid it will not work.

Thanks!

—ak

What is your Trial & Error method?

2011-12-08T13:21:00Z

Hello! I am new to the Forum but an email subscriber for about a year. I’m looking forward to being more active here as I delve deeper into my love of baking.

I like trying new recipes & techniques. I see that many of you have found recipes, altered them, fixed them, etc. and I was wondering what your process was. Most of you are probably past the trial & error stage of your baking evolution, but I’m at the bottom of the ladder…

For instance - if you are trying something new, do you make the entire recipe the first time or can you get away with only making 1/2 as a test run to save ingredients? Can you bake 1/2 the batter and then add something (ie: a little more of one ingredient) to see what the difference will be between the two. I understand that you shouldn’t/can’t add more baking powder to a completed mix, but do you understand what I’m asking?

How did you work through your errors? Did you try again in a few days or right after you discovered your disaster? I feel like I’m wasting alot of good ingredients by making sub-par things.

Thank you for your insight - I hope to learn alot from this Forum in the future =)
Dena

sugar free deserts

2012-01-09T15:39:55Z

does anyone have any sugar free desert recipes i could get please my dad is a diebetic & he is coming for super tomorrow nite & i have no ideal on what to use for sugar free recipe
could someone please help me??

IMBC Strawberry Puree/Sauce Question

2012-01-06T15:06:32Z

Believe it or not, I’ve never made the Strawberry rendition of the IMBC. So…I’m making the strawberry sauce/puree and am a bit confused (TCB version, btw). In the IMBC directions, it says to add up to 3/4 c. lightly sweetened strawberry puree. Here’s the confusing part (for me, anyway). In the strawberry sauce/puree recipe, the berries are strained and the juice is concentrated and added back to the pureed strawberries (with optional sugar). What does Rose mean by the lightly sweetened puree?

Do I add sugar to the pureed berries and NOT add the reduced juice? OR do I add the sugar to the pureed berries and also add the reduced juices? I recall finding this unclear with the raspberry puree as well because she calls the recipe a puree and a sauce and I interpret her version of “sauce” to mean the puree, juices, and sugar and her version of “puree” to mean puree, juices, and NO sugar. So when she calls for “lightly sweetened puree”, I am confused!

Meringues on Buttercream

2012-01-03T14:49:29Z

I’m in the process of planning a winter wonderland/snowman birthday cake for my son’s and my daughter’s upcoming birthdays. I’m envisioning a snow scene with a white buttercream (likely IMBC with white chocolate) and meringue snowman, trees, and a blue candy lake (melting blue candies). Does anyone have experience with meringues on buttercream? The cake will likely need refrigeration, but I’m hoping that after it’s at room temp I can apply the meringue decorations and they will hold up for a few hours.

I know meringues don’t do well in humid environments, but if anyone has had experience with this, I’d appreciate any suggestions. I will likely attempt a few tests, but even tests are not totally reliable unless of the same magnitude as the end product!