And, I might, add, “Hi, Julie!” as I believe this is your favorite non-genoise cake, or at least high on the list, correct!
I am thinking of making this for a March birthday, and I have a few questions, pleeeeeease:
1. RHC uses bleached AP; TCB uses cake flour—I want to bake two 9” layers (like RHC), any reason not to use bleached AP (I’ve got some I want to use up). I wasn’t sure if it was used here for wedding cake purposes, whatever they might be—strenghth, what have you—and not AS recommended if not necessary, you know?
2. TCB uses orange flower water, and RHC doesn’t. I don’t have any. Does it add appreciably to the cake?
3. Julie, I know you are a fan of syruped cakes, but not of syruped butter cakes. However, this is a butter cake and one of your faves. What are your views on the syrup? It looks like a lot!!!!