31 of 31 people found the following review helpful
Another winner by Rose,
This review is from: Rose's Heavenly Cakes (Hardcover)I have always been intrigued by the Rose-method and so this new book proved irresistible. There are many recipes here to keep you busy for awhile. I especially like the way Rose explains the mechanics of her method and I don't find myself asking: "what's the point of doing that?". Some might find the explanations unnecessary / longwinded since we just want to eat cake, but knowing the whys and wherefores actually help in ensuring success and, more importantly, for trouble-shooting! I would recommend you read the wordy bits before pre-heating the oven.
Rose's recipes are so detailed and precise that even a novice baker will be inspired to keep on baking. If you religiously follow her recipes, be prepared for complete success...it's inevitable. I have happily baked my way through Rose's earlier books, The Cake Bible and The Pie & Pastry Bible, and, 6 heavenly cakes later, I expect no less joy from the rest of this book.
Cake Flour: In her review Annie MacDonald wrote about her difficulty in obtaining cake flour. If you live in mainland Europe, use the soft flour reserved for patisserie (cakes, fancy pastries) usually marked as "Extra Fina" or "Super Fina" or "Ultra Fina" or "T45" all of which are finer, whiter and lower in gluten than plain / AP flour. Most specialist/gourmet grocers in Portugal, France and Spain stock various types of flours from T150 - T45. Make sure you pick one without added raising agent.