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!
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.
Yes i did read that…its interesting but i not sure l can pull through it…does that make a difference between a flat cake and a higher cake?