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White gold passion genoise
Posted: 04 January 2010 02:47 PM   [ Ignore ]
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Dear Friends

l made a wonderful cake this weekend…highly recommend it to everyone. I’m sending of me and a picture with the cake. I’m very proud of myself because lm not a real baker just starting to get into Roses wonderful cakes….I ordered the heavenly cakes but now l ordered the cake bible because l see that there is alot of reference to it.  grin


Idalina

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tongue rolleye

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Posted: 04 January 2010 06:35 PM   [ Ignore ]   [ # 1 ]
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Wow, Idalina, that’s one beautiful cake.  I’d love a slice right now.  You will love the Cake Bible too - chock full of recipes and instructions for everyone from beginner to professional.  Happy Baking!

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Posted: 04 January 2010 07:08 PM   [ Ignore ]   [ # 2 ]
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Yes, beautiful job!!! Welcome to the forum, Idalina. Look forward to seeing many more beautiful cakes from you. Other baking, too, if you’re so inclined.

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Posted: 04 January 2010 09:33 PM   [ Ignore ]   [ # 3 ]
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Welcome!  And congratualtions on a beautiful genoise! You’ll love the Cake Bible, it can teach so much.  Have fun.

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Brød & Taylor Test Kitchen:  Three New Takes on a Classic Fall Dessert

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Posted: 05 January 2010 07:11 AM   [ Ignore ]   [ # 4 ]
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wink Well am l ever glad that l got this book and am into such a wonderful team of bakers!  I live in Portugal right next to Spain ...its called Valen?a do Minho. I have a hard time to get some ingredients from the supermarket because they are more North American.  But l do look around and when l find something ...l buy it! For example.. Crisco is no where to be found, cream of tarter, molasses, syrup etc maybe someday.

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%-P

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Posted: 06 January 2010 11:55 PM   [ Ignore ]   [ # 5 ]
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glad i enlarged the photos—the cake is beautiful and so are you!

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Posted: 07 January 2010 12:26 AM   [ Ignore ]   [ # 6 ]
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!!That is a delicious looking cake.

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So many recipes - so little time.

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Posted: 06 February 2010 07:12 PM   [ Ignore ]   [ # 7 ]
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grin Wow Weeee! l made the same cake except changed the fruit passion to mango….my whole familiy loved the cake the mango cake through alot better…may be because our fruit passsion is canned and not as tasty as frozen or fresh.  But, try the mango it was wonderfull tongue rolleye

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Posted: 06 February 2010 08:34 PM   [ Ignore ]   [ # 8 ]
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thank you for the update, now I want to make this cake also.

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So many recipes - so little time.

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Posted: 07 February 2010 11:41 AM   [ Ignore ]   [ # 9 ]
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Great looking cake!  You did an outstanding job!

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Posted: 09 February 2010 05:29 PM   [ Ignore ]   [ # 10 ]
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Wow, it’s really gorgeous!!!

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Posted: 09 February 2010 09:49 PM   [ Ignore ]   [ # 11 ]
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Beautiful cake and very cool pic of you showing off the book and the cake!

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Posted: 10 February 2010 11:50 AM   [ Ignore ]   [ # 12 ]
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Gorgeous cake Idalina! I’m glad you ordered TCB. Welcome to the Forum smile

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Posted: 11 February 2010 06:40 AM   [ Ignore ]   [ # 13 ]
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wink Well lm just sooooo happy to have these books….no where around here could l have ordered them at least close to home…. (book store)

I stilll have a cake to post a chocolate one !! But my cakes dont raise as much as l see in the books….a member has said that Rose uses bleached flour…we dont have that here. But does the higher the grind make the cake flour lighter and therefore better or is it the other way around?

I am going to ADVENTURE myself on a two tyr cake for my moms wedding anniv…does anyone have a sujestion on an easy and “heavenly cake”?

I have to make it for Sunday at lunch and wanted to surprais my parents!lolol help

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Posted: 11 February 2010 09:51 AM   [ Ignore ]   [ # 14 ]
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I love the pictures…and the cake is great!  Good job.  Keep baking and keep us posted as to your progress.

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Posted: 11 February 2010 10:24 AM   [ Ignore ]   [ # 15 ]
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Idalina, you’re already doing beautiful work! But I understand that it’s more difficult for you not being able to get exactly the ingredients Rose recommends. That happens to me, too, even though Canada is right next door to the United States! smile

Did you see my reply to your other message thread titled “Flat Cakes, why?” with details on a substitute for bleached flour? It’s called “Kate flour” after the woman who devised a way of microwaving flour to give it baking properties very similar to US bleached cake flour. This has been a blessing to many Rose fans who live outside the US.

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