I am so very grateful to all of you on this forum. I have had the Cake Bible for years but did not find this forum until late 2009. However, I could not for the life of me figure out the Rose Factor. And, I often had to pick hard pieces of sugar from my mousseline buttercream. My go to yellow cake was from Cooks Illustrated. I used to just test recipes here and there and retest and retest to either make adjustments or move on to another recipe. And, of course, I never made a different size cake than the recipe called for.
Now, of course, I have a thermometer, and a scale, and cannot understand why I could not understand the Rose Factor. I can even make a successful different size cake for cakes in TCB or RHC to which the Rose factor does not even apply. Now, I still need much more (signifcantly more) practice piping and decorating. I have the courage to try!!!!
My sister, who from sibling rivalry I guess, generally does not complement my baking. She does admit to really liking the Grand Marnier cake. She had me bake it for a special event for her office (retirement party). (I will have to find the photo she took to post.)
Meanwhile, although I am content with the original Mousselline process, I am this moment using the new one. Just for kicks. I had a craving for yellow cake with vanilla mousseline. Nothing new….just wanted that cake. So while letting the meringue cool, I thought I would write HOW OH SO VERY GRATEFUL I AM TO ROSE AND YOU WHO POSTS AND ESPECIALLY THOSE WHO ANSWER QUESTIONS AND SHARE!!!
P.S. I have been baking but not posting (just lurking and appreciating your questions, tips, and posts.
