Real Baking with Rose Discussion Forums

Question for european bakers

2013-05-02T09:13:39-05:00

hey there =) I know chlorinated flour is banned in europe. However i would like to know if it s possible to ship in the chlorinated cake flour into Germany? Thru amazon? Or will that cause me some trouble?

What recipe would you like to see in Rose’s new Baking Bible?

2012-02-25T17:13:08-05:00

Ok, so quite an open topic but I am getting excited about her new book!! I love all of her other books and this one is sure to please. I hope that in her new book she likens it to TCB. I really liked how the recipe stated how much was made and the storing conditions. The recipe I would like to see would have to be…trifles. I love them, they are such a holiday staple but I have exhausted my creativity towards creating new combinations. Oh, I would also like a really good lemon layer cake. I love the sour cream poppyseed lemon cake from RHC but I would like a layer cake that didn’t have to be syruped.

What would you like in the new cookbook?

Difference between name brand and no name brands for baking

2013-04-21T17:21:52-05:00

Hi there,

I’m looking for people’s thoughts and opinions on the use of no name and name brands butters, flours etc when it comes to baking. Is there a difference in taste? So far I have only been baking with no name brand ingredients and I don’t believe there has been an issue with taste though I have nothing to compare this too. The reason why I ask is I am thinking of setting up a food stall at the farmers market and selling brownies so I don’t want to compromise on quality. However when there is a significant price difference between brands I don’t want to limit my profit margins either.

Thanks,

Michka

all occasion yellow into cupcakes

2007-11-28T01:02:24-05:00

I made the all occasion recipe for cupcakes this evening and I called myself filling them less than normal.. the last time I made them (just using extra batter) they overflowed the cups a bit and flattened out.. I searched the blog and saw rose’s suggestion to lower the b powder although it will call for a less tender cake. she also suggested that it may help to let the bater site for about 20 minutes.. I need to rebake these (not tonight, but in the morning) and I guess I will attempt to lower the b powder, but I thought I would check to see if anyone had any suggestions first

Cake servings

2013-04-10T01:58:46-05:00

Hi,

I will need to make an anniversary cake, maybe tiered, for 200 servings.
Can anybody please let me know what sizes of cake can I use?
Thanks much

Ineke

Cupcake Wrappers - Airbrush - Possible?

2013-04-06T05:32:07-05:00

HI everyone -

I am so excited - i received my first Wedding Cake Order- for 2 May 2013. They want 120 cupcakes - so i was looking into lace cupcake liners or holders…
I would like to make custom color of Champagne (one of their colors). Does anyone know if airbrushing white lace cupcake liners works? Meaning do they become to “wet” and look like wet paper, do they hold the color?

Also i am looking for an acrylic cupcake stand that can hold ~120 cupcakes….i am new at this and i am trying to keep the cost down. I had no idea that stands could cost anywhere from 150-200! wow

Thanks

Will this work as ganache for frosting a cake?

2013-03-25T18:56:45-05:00

Hi, all!

I have two different ganaches in mind to use as frostings, but I wad wondering if they “raised any flags” with anyone as to why they might not work:

1) 90% cocoa chocolate + strawberry jam
2) 90% cocoa chocolate + orange syrup (leftovers from orangettes—it’s as thick as corn syrup)

I’d use equal amounts if chocolate and syrup (or jam), and if it wad too sweet, I could add cocoa powder.

Any immediate potential pitfalls come to mind with respect to frosting a cake with this “ganache?”

Thanks!

—ak

Kindle Rose’s Books

2013-03-30T21:16:29-05:00

Hello, I want to buy Rose’s books on Kindle but before I do it I want to be shure that the Kindle edition has exactly the same content and pictures as the paper printed ones. In my experience with other titles the content is not exactly the same and the pictures are usually fewer.
Many thanks for your help

Ingredients

2013-03-25T09:26:30-05:00

I have a couple questions about ingredients.
Should chocolatte be considered as “alkaline”?
I mean, all the solid (bar) chocolate is dutched?
I see that almost all recipes that include chocolate
use baking powder as leavener.

It is getting more and more difficult to find sour cream
that is either “light(12% fat), and unsalted.
Salt appart, can sour cream be “reconstituted” to a
higher fat content, in a similar way to light (“sweet”) cream?

Thanks in advance,
Silvia

Specification of Square Pan for Genoise

2013-03-22T04:40:51-05:00

I want to bake a square moist chocolate genoise for 10-15 people, but I am not square what specification of the square pan and the amount of cake mix I should prepare ? Should I take 9’inch round pan recepie given in the Cake Bible for Chocolate Moist genoise ??

Pls help !!

thanks in advance