these pictures slipped out of my mind as i thought i posted them, here is my completed (now compleated) ROSE’S heavenly CAKES: Genoise Rose (page 169). it is a fabulous sponge cake, moistened with syrup from my favorite valencia orange tree, indeed the first orange tree planted in Hawaii circa 200 years ago.
half recipe of ROSE’S heavenly CAKES: German Chocolate Cake (page 137) fills my 8 cup silicone tortenboden pan (12″ diameter). then, half recipe of Classic German Chocolate Cake Filling did the trick, and i hope you agree.
soundtrack: apple iphoto’09 theme music, classic
i love this filling so much, it takes me back to my childhood. the taste of condensed milks it is. i used fresh coconut and mac nuts. it really is delicious filling.
glad many of you reported enjoying the process photos for my take on ROSE’S heavenly CAKES: Le Succes (page 281).
here is how the photo takes are done:
not long ago, Ceci from Colombia asked me for something new to impress. i immediately recommended ROSE’S heavenly CAKES: Golden Lemon Almond Cake (page 37). making a GOOD butter cake is a bit challenging in Latin America. some adaptations need to be made to the local flours, milling, heat treating etc.
for beginners, Ceci used imported flour from the USA, and here the results. it baked perfectly on what she calls a “boat pan,” a large rectangular loaf pan.
i can hardly wait for Ceci’s results with her local flour and treatments. her first take was well accepted and everyone loved the melt in the mouth texture, yet not overly sweet or dense, of a well made butter tender take!
i used les perles to style ROSE’S heavenly CAKES: Le Succes (page 281). what i have to report as first suspicion, is that chocolate won’t bloom when refrigerated if the changes in temperature are very gradual. to do so, keep your chocolate inside an insulated cooler bag or styrofoam box for the first 24 hours when you move the chocolate from room temp to the fridge, and viceversa from the fridge to room temp.
this picture are the stored les perles, as dark and as shiny as ever.
i used raw mac nut halves for the succes on ROSE’S heavenly CAKES: Le Succes (page 281).
i used roasted mac nut wholes for the styling.
these instead of almonds. always unsalted.
the last piece i had left, vacuum packed, in my -20 oF freezer, of ROSE’S heavenly CAKES: Barcelona Brownies (page 367), tortenboden take:
this photo shows the mac nuts i used, and how beautifully these nuts slice, mac are a soft nut!
this has been eaten.
this feels surreal . . . rushing for my evening lap swim, walk my dog, then meet a friend to give a signed bookplate for someone who is terminally ill, a great baker who has all of Rose’s books, yet i may never have a chance to meet in person. my ipod just tuned in with michael crawford wishing you were somehow here again, and Rose just emailed saying she is at the opera. all this happening while making ROSE’S heavenly CAKES: Designer Chocolate Baby Grands (page 303), lucuma take.
lucuma ice cream is one favorite native peruvian fruit.
stir 1/2 cup of dehydrated lucuma powder with 1 cup of vanilla ice cream and 1 tsp of vodka. chill overnight, then churn. use an over sized rose petal piping tip and pipe ice cream ruffles on a 20 gram designer baby grand cupcake. freeze till the ice cream has hardened. remove the cupcake wrappers. drizzle lacquer glaze.
you probably think i am crazy about coffee, but if i can, why not? for her birthday in june, my sister has requested ROSE’S heavenly CAKES: Tiramisu (page 267). i will give this special occasion all it takes.
here is a creamy shot, so fantastic you can see the different levels of coffee oils on the surface. this is Hawaiian Espresso Molokai Style from my friends at coffeesofhawaii.com
could not resist sharing these pictures as i am drinking my life away with tisane tea. tisane is produced on my island of Molokai in Hawaii. tisane is so close to nature that makes me feel been a native starring in the avatar movie, and these pictures look avatar-ish to me:
i used tisane for the tea ganache for ROSE’S heavenly CAKES: Le Succes (page 281). here is another way to make tisane:
