Real Baking with Rose Discussion Forums

Tiny measurements - what to do

2009-11-21T06:20:42-05:00

Some of our recipes call for 1/8th or 1/16th of a teaspoon how do I measure these?

Also some weight measurements for baking soda or salt are 1-2 grams.

My scale only measures in 5 gram measurements.

RHC Gateau Breton

2009-10-09T11:20:54-05:00

Has anyone tried the Gateau Breton from the RHC? There’s a Fall Bake Sale at the French school that my goddaughter goes to and I am volunteering to bake some cakes for them. Requirement is no refrigeration. They are looking for some french baked goodies and I thought this might fit the bill (together with financiers and orange chiffon). Looking for some feedback on this cake.

Another slightly unrelated question. I bought a pint of fresh figs because I’ve never had them before and I wanted to try them. It tastes good, really sweet. But I want to make something with them before it goes bad. Any suggestions? Right now I’m thinking fruit tart because I found a recipe from another book for Fig Wedges: shortdough, lemon-orange cream, fresh figs and mirror glaze (just a clear glaze). I’ve never had them before so not sure how that would go.

Thanks!

Jess

Rose’s New Site Design

2009-11-19T20:56:21-05:00

Hi, forum folks!

Rose’s site has a brand new design, and that applies to these forums, too!

If you have any thing nice to say about the change, come do it on this post on Rose’s blog:

http://www.realbakingwithrose.com/2009/11/the_new_blog_design_is_here.html#comments

Of course, if you have any trouble or feedback, we’d love to hear that, too.

TTFN
Travis

Spatula

2009-11-20T02:58:16-05:00

What size spatula do you recommend for cake icing?

Any other good tips on icing equipment?

November Bake-off Topic

2009-10-06T17:05:29-05:00

Now that we have the first few in the October Bake-off I thought we’d get an early start on the November (and perhaps December) theme.

Suggestions were:
- Mostly flourless cakes / RHC
- Thanksgiving inspired theme

Any suggestions for December?

A Torah Shaped Cake

2009-11-13T19:35:09-05:00

I’ve been asked to bake a cake in the shape of a torah for the birthday of a good friend who has been heavily involved in Jewish studies for quite some time. I have an 11 x 15 x 2 1/2 inch pan which I plan to use as the foundation. That will be chocolate and I’m thinking about using the deep chocolate wedding cake batter which is on page 410 in Heavenly Cakes. It seems to me that the first batter quantity for “two 6 by 2 inch and two
9 by 2 inch pans” should be about right. Then for the scrolls, will be using three 5 ” by 4” cylindrical pans, plan to cut them in half to make half cylinders, butt three together to make two half cylinders which will be long enough to place on each end of the cake. I plan to make them using a yellow cake batter for the people who don’t like chocolate. Am thinking about using the yellow butter cupcake recipe in Heavenly Cakes on page 295. Does this look like about the right amount of batter for those pans? As for icing, am considering the White Chocolate-Vanilla Bean Buttercream (Page 401) with a chocolate filling in the split sheet pan layer. Does anyone know if I can pipe the buttercream or any other suggestions as to what I might use. Any other thoughts, suggestions would be extremely welcome. I’ll be delivering in on Thanksgiving Day.

Is cocoa safe for nut allergies?

2009-11-20T12:12:20-05:00

I was asked to make a red velvet cake for a friend whose daughter has very severe allergies to peanuts. Is it safe to use cocoa powder? There is only 1 teaspoon in Rose’s Heavenly Cake recipe. I just want to be safe.

recommendations for reasonably priced knives

2009-11-17T17:26:45-05:00

Dear Friends
I need to purchase new knives for my new household. Can anyone recommend reasonably priced ones. I don’t want to spend more than $40 dollars for a knife—right now this seems like the most I would reasonably fork out for a single blade.

I know many of you are professionals and I love the fact that members of the Rose blogger community are really fond of their equipment and very knowledgeable about all of it. BUT do you have any suggestions for someone on a restricted budget? Meaning recommendations for something less than the best quality, with apologies to the perfectionists among you?

Many thanks
Shokat

In pursuit of the perfect muffin

2009-11-18T15:39:36-05:00

I would like to achieve good peaks on muffins. Mine currently have slightly rounded tops.
I seem to recall Annie posting a pic of hers (superb). I am using Rose’s blueberry recipe. My temp was spot on.
Do I need a higher temperature?

I notice that Rose in the video uses Muffin liners (cases) in her muffin tray. Why?

I find the outside of my muffins are slightly too brown whereas the inside could do with longer cooking? Toothpick came out clean though.

I am using silicone (not sure if this is the problem??). Should I put one silicone muffin pan inside the other to provide better insulation?

Good quality candied lemon and orange peel?

2009-11-13T20:13:56-05:00

Hello all. I just decided I am going to make the HC Fruitcake. In the book, Rose suggests buying lemon and orange peel and candied cherries from chefshop.com. Well, in order to buy those three items it’s going to cost about $50 including shipping! I just can not justify that much money for these items. Does anyone know where I can find good quality candied peel in a store anywhere? I want to use quality items, but I can not spend that much! Thanks…