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Okay, so who’s gotten their copy of Rose’s Heavenly Cakes?
Posted: 02 September 2009 11:16 AM   [ Ignore ]
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It’s not fair I tell you… I’m sure I was one of the first to pre-order the darn thing…. arg!!!  I’m dying of anticipation here!!

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Posted: 02 September 2009 11:50 AM   [ Ignore ]   [ # 1 ]
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I feel your pain, Patrincia.  I ordered mine back in November of 2008, and still waiting…

Tofusalem has had one for several days now, having ordered from Barnes & Noble.  Amazon says they’ll ship soon, but the shipping estimate is Sep 8, which really doesn’t feel soon at all!!!

I hate to say it, but it does seem like those who pre-ordered (at least from Amazon) are not getting first dibs…  Same thing happened to me with one other pre-order, I know it’s good for the authors when one pre-orders books, but I may be about to abandon the practice due to slow delivery.

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Posted: 02 September 2009 12:35 PM   [ Ignore ]   [ # 2 ]
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I received mine yesterday…what a beautiful book.  There is a pic with a cakes being dusted with sugar…oh my!  I ordered from amazon.ca.

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Posted: 02 September 2009 12:38 PM   [ Ignore ]   [ # 3 ]
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Ahhh… that must be it I also placed my order with Amazon, which states a shipping estimate of Sept 8.  Very disappointing… next time I’ll consider handling my pre-orders through B&N.  Thanks Julie!

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Posted: 02 September 2009 12:43 PM   [ Ignore ]   [ # 4 ]
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I’ve just checked my order with Amazon and it is not being dispatched until first week in October!  AnnieMcD has also had a message to say hers won’t be with her until then also.  Mind you, as it is an American book I would expect you to get it before us!  I will need to get hold of some cake flour before i can start on the baking though, unless I use Kate flour! downer

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Posted: 02 September 2009 12:48 PM   [ Ignore ]   [ # 5 ]
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jeannette - 02 September 2009 03:43 PM

Mind you, as it is an American book I would expect you to get it before us!

This is what I thought too. I’m surprised we (Canada) got it first. Patricia and Julie, I feel your pain, for what it is worth.

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Posted: 02 September 2009 01:03 PM   [ Ignore ]   [ # 6 ]
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Rozanne - 02 September 2009 03:48 PM
jeannette - 02 September 2009 03:43 PM

Mind you, as it is an American book I would expect you to get it before us!

This is what I thought too. I’m surprised we (Canada) got it first. Patricia and Julie, I feel your pain, for what it is worth.

 

I feel really bad for our UK friends…. Oct is forever away!

Can’t wait to hear what our friends up north decide to bake first smile.

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Posted: 02 September 2009 01:40 PM   [ Ignore ]   [ # 7 ]
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My must bake list is 16 cakes long already…but my first go will without a doubt be the German Chocolate Cake (cake part only…as I’m doing it for a wedding cake tasting) once it cools off here.  That is Rose’s new Chiffonesque chocolate cake she used to make that awesome chocolate wedding cake with the lacquer glaze.

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Posted: 02 September 2009 04:06 PM   [ Ignore ]   [ # 8 ]
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if this makes you feel any better:  I haven’t gotten my “advance copy” directly from Rose, yet!!!!!

hang in there…

hey, have you tried Jessica’s Biscuits?  I quickly browsed their website this morning, and it says in stock…. adding to the panic.

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Posted: 02 September 2009 04:31 PM   [ Ignore ]   [ # 9 ]
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I just got an email that amazon just shipped mine - should be here next week!  I wasn’t expecting it so it was a great surprise!

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Posted: 02 September 2009 04:35 PM   [ Ignore ]   [ # 10 ]
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here is the official word, please hang in there:  “Amazon will have more books very soon, they are sending them out in order of when the person’s order came in.  No one was expecting books so soon and only a small amount arrived early.  And by the way, Jessica’s Biscuit is selling it for 40% off”

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Posted: 02 September 2009 04:43 PM   [ Ignore ]   [ # 11 ]
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I just ordered my book from Amazon* and I was surprised to see it says “In Stock” on the site!! I ordered with the standard shipping (3-5) business days and the delivery date estimate is September 9, 2009 - September 10, 2009.

I am in California…..

......and I am thrilled!! I am making a chocolate wedding cake for my dear friends for November (tiers will all be coated in poured chocolate ganache, using pinecones and pomegranates as decorative elements) and I was really, really hoping to get the laqueur glaze recipe in time to use it on this cake!

We are working out all the details now, and I am currently wrestling with the construction (separated tiers ugh!) so it’s a wonderful bright spot to have Rose’s Heavenly Cakes on its way!! Especially since the cover photo cake is so very close to the cake I am making in feel and style.

*I did not pre-order the book, so I really hope I am not “taking away” someone else’s pre-ordered book. Then again, my order has not shipped yet, so who knows what will happen!

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Posted: 02 September 2009 04:50 PM   [ Ignore ]   [ # 12 ]
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Hi Rachel, you are going to love the lacquer glaze.  Please use Green & Black’s cocoa (unsweetened).  A digital thermometer is recommended because the glaze pours best at a specific temperature (not too cold, not to hot, and always over a well chilled frosted cake).  Besides that, it is QUITE EASY to make.

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Posted: 02 September 2009 04:54 PM   [ Ignore ]   [ # 13 ]
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I am so excited, Hector! And I sent your cake photos to my friends for inspiration. I will stock up on Green & Black (though as I wrote in another thread, I wish they sold it in bulk) and will definitely follow the instructions to a tee! It sounds similar to a ganache technique that I heard Alice Medrich uses (and was featured in BakeWise) - the ganache needs to be the right temperature.

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Posted: 02 September 2009 05:00 PM   [ Ignore ]   [ # 14 ]
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Hi Rachael, if you or know of someone with a general excise tax license, try contact Chocosphere.  Their wholesale price is incredible!

now, some self-adoration, i still hear comments that this lacquer glaze cake i did was the best of the best of the best of my work.  i just think it is quite easy to impress when it is a matter of chocolate and shiny chocolate.

one more tip:  the lacquer glaze is actually quite transparent, and it is applied over a ganache frosted cake.  when you place your cake outdoors or under flash photography or under a spot light, the cake will be the color of the ganache indeed.  so that is why you see on a few of my pictures that unique brown/red ganache my awesome hawaiian chocolate is!

/H

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Posted: 04 September 2009 04:53 AM   [ Ignore ]   [ # 15 ]
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hectorwong - 02 September 2009 08:00 PM

now, some self-adoration, i still hear comments that this lacquer glaze cake i did was the best of the best of the best of my work.  i just think it is quite easy to impress when it is a matter of chocolate and shiny chocolate.

/H

Golly Hector, if anyone is entitled to “self-adoration” it’s you.  If anyone has seen your cakes they will know it’s completely deserved.

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