Real Baking with Rose Discussion Forums

Mti Headgear

2013-05-23T10:54:30-05:00

Mti Headgear
When it comes to quality martial arts supplies, take a moment to consider MTI headgear. It could be one of the most important decisions you make regarding how to prepare yourself or a young martial arts student for training. You want to have the most flexible, ventilated, and lightweight headgear that will also protect the head from any overpowering hits and kicks.
It is incredibly important for anyone,adidas jeremy scott wings shoes, no matter what level of expertise, to protect the head from the blows and falls associated with martial arts and other fighting techniques. Without a good way of absorbing the impact of a kick or punch, the brain is in danger of suffering trauma, blackouts, memory loss, and other forms of brain damage. A helmet made of foam or plastic catches the energy of the blow and disperses it,jeremy scott paint, allowing the head and its delicate contents to be safe from harm.
MTI knows how to build protective yet lightweight headgear that is easy to purchase and easy to wear. Made of 3/4 inch foam, these helmets protect the top,jeremy scott shoes flag, sides, and back of the head. An elastic chin strap makes sure the gear does not slip and slide around the head (an important fact, since no one wants to be distracted when focusing on fighting methods).
Finally, sizing is very important when shopping for athletic MTI headgear and MTI sparring sets. To find the correct size, wrap a piece of string or tape around the circumference of the head and measure that against a tape measure or ruler. The small MTI sizes start at 19 1/2 inches, while the large ones end around 24 inches.
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mrs kings irresistibles

2013-05-22T10:04:25-05:00

Hi was planing to bake these cookies from roses Christmas cookie book,only problem im coming across is finding granola mix that’s not sweetened ,i went to wholefoods and the guy said that he doesn’t have anything that’s unsweetened that he has raw muesli,im not sure if i can use this to make the cookies and also if i am doing it do i leave out the rolled oats in the recipe,or if i should use the regular granola mix and just leave out the brown sugar.really would like any advise

Suckling Piglet

2013-05-17T09:40:59-05:00

Dear All,

I want to share my first suckling piglet cake, hope you will like it and surely any comment and critiques are welcome!

Thanks
Ineke
http://www.facebook.com/GloriaCake

Monster Truck Cake

2013-05-16T12:30:48-05:00

Here is the cake i made for christophers bday. He’s 2 tomorrow!

This was a pain in the arse cake. I use the mirette tomboy cake in a 7x3 pan. I thought hmm…divide in 2 or 3…decided 2 would work. Then, i realized it wasn’t tall enough to look like a monstertruck tire with 2 layers only, so i needed to add height. I thought hmm..buddy always add rice krispy treats to his cakes…but i had only fruity pebbles. So i made fruit pebble marshmallow treats and added an extra 2 inches to the height of the cake and covered it with fondant.
ARFH!!
no one will eat this cake but me and my husband and the kids, so i didnt measure the treads like i should of.

Red Velvet Food Coloring

2013-04-24T18:15:21-05:00

I’ve been trying to find an excuse to make this cake. The sheer amount of food coloring frightens me, I can’t find the time to deal with the beets .... but the recipe has been calling my name. My hubby’s co-op is done her term and one of his coworkers is having a birthday and one of his favourite cakes is the Red Velvet…perfect opportunity! I’ve taken a look at the recipe and I’m a bit uncertain as to what food coloring to use since it is not specified in the recipe. I have a bottle of Wilton Red-Red on hand an it is one ounce in size, so I assume (b/c Rose states a bottle and this bottle measures an ounce) that gel type coloring is correct. I’ve done a search of the forum but I don’t see any definitive answers about what to use. Any suggestions?

Strawberry shortcake—the more elegant version

2013-04-14T13:59:43-05:00

Yesterday I had a picnic with friends and decided to make a more elegant version of a strawberry shortcake. I used the Buttermilk Country Cake and layered it with Strawberry Conserve, fresh sliced strawberries (macerated with some sugar and rosewater), and some Strawberry Jam Cream (made with the Strawberry Conserves and homemade creme fraiche), and the frosting was with the whipped cream. I thought the tangy whipped creme fraiche frosting would be the perfect compliment to the buttermilk cake and also to the strawberries (strawberries and cream….classic combo). The cake was delicious—-tasted like the essence of strawberries.

This was my first time working with whipped cream frostings, and last week I got some useful tips from Julie on the forum. It was somewhat of a challenge to put this cake together, because butter cakes like to be warm, but whipped cream likes to be cold. I needed to bring this cake unrefrigerated to a picnic and have it not melt into a puddle within 4-5 hours. Initially, I considered the White Ganache, mostly whipped cream stabilized with a bit of white chocolate. However, I don’t quite like the flavor of white chocolate and didn’t want it to interfere with the strawberry. I remembered Hector Wong had a special technique for stabilizing whipped cream. I browsed through his blog and found the post. Whip the cream to soft peaks in a room temp bowl. Then put it in the fridge overnight and whip to stiff peaks the next day. The result should be stable for 4 hours at room temp. This really fascinated me. The fact that you don’t need to use cornstarch or gelatin, etc. to stabilize whipped cream. I had to try this. Of course, my whipped cream would also be stabilized by the thickness of the creme fraiche and also the pectin in the strawberry conserve. Well, it worked pretty well. I made the frosting first thing in the morning and shaped a spoonful into a quenelle and then put in on a small plate. By afternoon, it still held the shape and no watering out!

My gripes about the cake… The whipped cream frosting was delicious, but I found the texture to be a bit too soft. I was hoping for a mousse-like, spongy texture. I think I will add gelatin next time to get that effect. Of course a butter cake would be traditional for a strawberry shortcake, but I find that I prefer lighter sponge cakes instead. Butter cakes are a little too rich for my tastes. I never liked pound cakes, etc. much either. This strawberry shortcake could also work with a genoise syruped with a mixture of Frangelico, Chambord, splash of rosewater, and the strawberry macerating syrup. Or for a compromise between a rich butter cake and a light sponge cake—-the Golden Genoise!

Golden Dream Anniversary Cake

2013-04-28T10:04:53-05:00

This is the cake I made for my mother and father inlaw for their 50th wedding anniversary. It is the lemon almond cake from the wedding section of RHC, filled with lemon pastry cream and covered in white chocolate mousseline. ( I originally made the white chocolate vanilla bean buttercream but found the color too yellow - maybe because i used fresh eggs from my neighbour - so I ended up freezing it and I will use it for something else.

The cake was super moist, and lemony. Everyone loved it. I liked it, but I am more of a vanilla/chocolate girl. My mother in law mentioned to me later in the evening that when she got married they never did have a wedding cake when they got married 50 years ago. I am so glad I decided to make a smaller sized version of a wedding cake than a sheet cake. She finally got her wedding cake ( even if it was 50 years later )

I made all of the flowers and leaves out of gumpaste, as well as the brooches on the ribbon. The peonies took a long time to make and I was glad they got their in one piece.

Open-Faced Designer Apple Pie

2013-05-09T11:50:46-05:00

Made this several months ago and haven’t had a chance to post. This is Open-Faced Designer Apple Pie from PPB. It uses Rose’s cream cheese pie crust - my favorite. I also love how pretty this pie. It’s pretty much the only apple pie I made and have made it several times (lost count ). The leaf cutouts are made by hand and it takes a while to do but I love doing it and love the results. I brought it to a gathering at a friend’s house and everyone loved it - as you can see from my friend’s thumbs up .

apple cinnamn crumb coffee cake WITH BLUEBERRIES

2013-05-14T16:55:50-05:00

HI all, the directions for making this coffee cake with blueberries have confused me. If using apples, you fill the pan part way with batter, then lay on apple slices and some of the crumb topping. But for blueberries she says to sprinkle them on the assembled cake before adding the crumb topping on top. The berries will sink as the cake bakes.

I assume this means for the blueberries that you DON’T put some of the cinnamon crumb on the inside of the cake. Please advise—I’m starting to make this now!

Talk about waiting until the last minute!

Advice on recipe for chinese bakery style fluffy cake

2013-05-14T12:10:41-05:00

Hello, just wondering if anyone has anything to say about what recipe I might use to make cakes like you find in a chinese bakery. These are light and fluffy, not that sweet, usually filled and frosted with whipped cream and fresh fruit.

Google turns up some recipes of people trying to recreate the chinese bakery cakes. Some people use chiffon, some use a sponge cake with syrup. I’ve not made chiffon cake before and only made genoise twice.

Any suggestions?

Thanks,
-Holly Gates