It’s here. It’s really here. First, I just held it in my hands, stroked the cover and smelled the newness. Then I let my heart lead me.
? Elliott’s golden advice in the dedication—a gift almost equal to the book itself. Thank you for sharing it, Rose.
? Nodding in agreement with Lisa Yockelson’s comments in the Foreword.
? Skimming the contents with delight-filled visions of baking adventures ahead.
? Rose’s acknowledgements and introduction. Her list of highlights led me to the new method for mousseline. Amazing. There is no end to your creativity.
? Then I had to find the cover cake. Takes my breath away. I don’t know which I’m more excited to try—the ganache or the glaze. I know—both!!!
? A quick peak at Woody’s lemon cake. You could have knocked me over with a feather the day I read on the forum (or was it in the blog?) that he and I had independently given the name “Lemon Luxury” to a wedding cake. It wasn’t such a leap, because we’d both been drawn to and “lemonized” Rose’s amazing Golden Luxury Butter Cake. Such fun to see the direction he went with the filling and buttercream. A curd made with whole eggs instead of the all-yolk version in TCB. A buttercream that’s unique! Can’t wait to try them both.
? The Wedding Cake section. Priceless advice all in one place along with inspired new creations to try, to adapt and learn from.
? Lastly, a fanning through the book from back to front. Is that what you call it, when you use your thumb to regulate the speed at which the pages flip before your eyes in time-lapse fashion? Of course, I couldn’t resist stopping now and then to feast my eyes. The photos are beyond belief.
Brand new cakes beckon; old and dear friends wave at me in new dress. Where to start? One fact makes it easy. Someone is celebrating a special anniversary this weekend and asked for a chocolate cake.
As for which chocolate cake, it will be the sentimental choice. Rose started me on my journey to becoming a professional baker when I made her 3-tier chocolate butter cake for my daughter’s wedding on 08/08/98. I notice she has used the same recipe for her new Chocolate Velvet Fudge Cake, except for a change in how the water’s added. I’m so looking forward to seeing the difference that makes. See you in the bake-off thread!