BAKING SORCERESS' APPRENTICE

Chocolate Bull's Eye Cakes

2011-01-03T20:12:00.000-08:00

Well - Amazing, but there were no MaryAnn pans among my arsenal. So, since I had admired other little cakes made by some of us in the past using that pan, I went to Amazon and acquired a sweet-looking MaryAnn by Nordic Ware that would produce six baskets. I considered how pretty the little basket-shaped cakes would be for all kinds tarts and short cakes in the future.

Although my finished little cakes showed the hatch-mark design, I thought, in retrospect, that I possibly should have filled the cups with more than 3/4 full of batter. In comparison to the other, plain, MaryAnn pans, these seemed somehow smaller. And then, I figured it out:

Of course, and more to the point, the answer just could be the faulty genoise batter-folding by me, causing them not to rise properly, fully, when filled to the 3/4-point specified.
Yes, indeed, there was actually a huge problem for me with the genoise this time.

In the first place, I made it in my smaller lift-top KA. Now, I have a problem folding in the flour in this more narrow bowl, and I know that. Also, for some odd reason, I decided to use the slotted spatula instead of the whisk - Wrong decision! I began getting Wondra flour-egg-foam-gunk on the thing, and couldn't get it to fold without accumulating more thick stuff -

Finally, I took the KA whip to fold with, and things got a little better; and then the beurre noisette and egg foam mixture lightened it up some more. But, I am certain this genoise didn't like that treatment one bit! Why should it do it's lovely job as genoise after being manhandled?!

Fortunately, these delicate little genoises didn't decide to totally punish me for my carelessness, and they managed to come forth with a small basket weave showing. They were very fragile, not plump and tall like those from other MaryAnn pans. Kind of adorable, in their own way, just sitting there, daring me to touch them lest they dissolve.

When cool, and still hoping for the best, I carefully drenched the little cakes with the Grand Marnier syrup - no apricot eau de vie in the house, or Cognac; I do have some Armagnac, but decided against it. Then I glazed the outside of the cakes with the apricot glaze, also with a little more of the Grand Marnier in it [orange flavor of brandy of Grand Marnier must have some affinity with apricots]. I ran out of glaze; I think it was too thick.
It was only when I saw Marie's post with her beautifully glazed cake interiors, that I realized, sadly, I had entirely forgotten to glaze the interior bottoms of mine at all. I know that glazing would have given them an extra lilt of flavor from under the chocolate filling. Also, I had to make more chocolate filling.

I feel that next time it would only be prudent for me to double the batter recipe and make more cakes. Since I ran out of all apricot glaze, chocolate filling, and drizzle this time, I shall prepare double in case I come up short again. For me, it is too time consuming to make just six little cakes. And - I shall also revert to the Prince whisk, along with my larger KA standing for the folding.

Finally, I would like to acquire another MaryAnn pan. There is one by Chicago Metallic on Amazon with 12 cavities for $35. Hmm -
After all, this is a marvelous dessert, and I do intend to prepare it again soon; this time can be considered a dress rehearsal, with great revues.

A Christmas Trifle

2010-12-26T16:21:00.000-08:00

WISHING SEASON'S GREETINGS TO ALL AND PEACE IN THE NEW YEAR!

The Chocolate Velvet Fudge Cake

2010-12-06T20:10:00.000-08:00

Once again, a luscious cake, and a chance to employ one of my batterie de cuisine of NordicWare beauty pans!

This one was not difficult and not time consuming. I took a few pictures just for fun, but there were no techniques that I thought needed to be discussed - except perhaps that I need to learn marzipan. Instead, I just dusted with confectioner's sugar and cocoa.

I gave this cake as a gift for an office party and it received rave revues, tender and fudgey!

The Lemon Canadian Crown -

2010-12-05T13:33:00.000-08:00

After deciding not to bake the ladyfingers myself, and finding only the crunchy Italian ones in the store, I was fortunate to recall our wonderful little Bistro Bakery up the street, where Madame was happy to bake divine ladyfingers for me.

I cut the bottoms off the ladyfingers and lined them around the sides of the sprayed 9" spring-form pan, using the balance to line the bottom of the pan. Then the pan was placed into the fridge.

Next to make the curd - I used turbinado sugar with the eggs and lemon juice. This sugar leant a beautiful amber, caramel color and flavor to the curd. The curd was then cooled.

Next a cup of soft-peaked whipped cream was used to lighten the curd, and then the rest folded in, and placed into the frozen crown shell. This was frozen again, over night. This lemon, turbinado sugar, whipped cream mixture was so addictive that by the time I had licked it from everything in sight, there was barely enough to use for it's real purpose! Yum!

The next day, the meringue was prepared and put atop the crowned pan. Then placed under a broiler for less than a minute. A band of foil around the perimeter to protect the meringue, and back into the freezer after wrapping tightly after an hour. Then with heavy-duty plastic wrap for as much time as one needs it frozen up to 3 weeks. This do-ahead option is nice.

I really enjoy this torte. Even though there are periods of start-stop-wait, this was not bothersome because the overnight ones worked out well and the other cooling times were just time to do other things [lol that usually needed to be done anyway].

Everyone was captivated by the torte's appearance, and the frozen surprise inside!! My husband has fairly swooned.

For me, this is not a difficult torte; even with it's little starts and stops of cooling and freezing, it is definitely a keeper.

Chocolate Genoise with Peanut Butter Whipped Ganache

2010-11-22T09:32:00.000-08:00

This cake was without problems for me. The genoise was baked at 355' instead of 350', for 35 minutes [mid-range]. This temperature seems to be the best for this oven and me.

The syrup made with Chambord was delicious. I let it soak overnight and made the ganache the next day.

The ganache went just fine.

Everyone liked it this cake ~ We kept half and gave half to friends.

Woody's Lemon Luxury Layer Cake aka 'WLLLC' - for my daughter's 50th

2010-11-08T23:42:00.000-08:00

For our free choice week, I am re-posting this elegant cake because on Wednesday I flew to San Diego and baked it for my daughter's surprise 50th birthday party. There were four days of surprises for her, culminating in the 'Closing Ceremony' dinner, including her cake.

Here, I am not posting pictures of the steps of baking since I did that the first time I baked the cake in August. Nothing was different this time except that when I made the buttercream the temperature in San Diego was 98'. I had no problem with the buttercream itself, but thought I would set in in an ice bath for a few minutes just in case. I was taking its temperature when the bowl dipped and a slight amount of water leaked over the side into the mixing bowl. I removed as much as I could, then refrigerated it covered with plastic. It was hot and I was tired. I really didn't want to remake this frosting.

Hastily, I went to the Forum and asked what to do. Charles showed up quickly, and said to uncover it and the water would most likely dissipate. Julie also helped, as she always does in times of crisis. I had been curious if, like stabilizing whipped cream, one could do something like that with gelatin. Of course I had no idea how much water really went in. I was short on time since there were many activities scheduled and it would really be better if it worked the first time. There were many questions and answers on the Forum about problems and solutions so I always turn there. This time I shall post the cake to say thanks.

The cake sat wrapped in plastic in the fridge overnight and Friday it looked fine. In whipping it to soften for frosting it was soft, but in that heat, why wouldn't it be, I reasoned. My hostess was kind enough to torte it and put on the curd that I had made at home, frozen and carried with a blue-ice in a zip-lock bag in the suitcase. That way, I only had the custard and completed buttercream to do the day after arrival. We crumb-coated it Friday and waited until Saturday to frost it. All went well.

The cake was light and tender; the curd was just tart and lemony enough, and the buttercream-lemon- white chocolate delicate and delicious. Everyone enjoyed it. Personally, I love this cake, even though I do think it is easier to make it in two sessions.

The Bostini [I had posted this out-of- turn so here it is again]

2010-11-01T20:31:00.000-07:00

Since I first came across The Bostini in "Rose's Heavenly Cakes", I have been captivated by the thought of the patisserie cream, fluffy orange chiffon muffins, and splendiferous chocolate glaze cascading down the cappuccino cup. How Italian, insouciant, and romantic, at a tiny marble table in the candlelit garden after dinner - I waxed enthusiastic. I thought Rose's rendition of the Boston Cream Pie would be even more decadent. And so I chose it to create for our Heavenly 'free week'. I thought of the history of the recipe so protected by it's creator that he required a contract from his restaurant, guarding his inception of it. All that being said - I had no doubt that anything named "The Bostini" would be great!

So, today, we approached the baking as usual, setting up four mis en places: One for the orange chiffon cupcakes; one for the patisserie cream; one for the chocolate butter glaze [chocolate and butter adornment. All the trays looked very neat and colorful on the table.

I went into the kitchen for a moment, leaving my camera on the tea cart since I planned to take a few pictures during activities. And when I passed back through the door into my workstation [which is more aptly the dining room table covered with a thick plastic cloth], I was met by sous chef, "Mercurious Sublimatus," the Baking Cat.

He was hard at work weighing and measuring.

The following work involved tasting and his

decision that whatever it was did not appeal

to him. Mostly, however, what didn't appeal to him was the realization that the Chef

was not only in the

house, but watching him!

Setting up!

Measuring!

Filtering!

I should taste it!

Ack!

Oops! Chef in the house ~~~~~~~

The Bostini is not actually difficult at all. One must put together the orange-zested batter by folding stiffly

beaten egg whites into it.

I use the large balloon whisk from J. Prince. The Lekue muffin pan works well with foil liners with the paper left in and sprayed with Baker's Joy.

You may see them rising nicely in the oven.

I had enough batter to make some Madeleines, that were exquisite. Light bites of faerie delicacies. The muffins, themselves, were light and airy with their fragrance of orange. They were beyond compare. It was hard to believe.

The patisserie cream was lovely with its vanilla pod and seeds.

Clearly, the Bostini is becoming more than the sum of it's parts. The little cappuccino cups are filled over half with the custard, covered with plastic, and placed into the fridge to chill.

Next the glaze - The chocolate Valrhona and butter are set to melt. Chocolate in a Lekue bowl over hot water and butter in a small pan, whisked together and cooled. I was pressed for time so I cooled the glaze in the fridge for a short time.

And last, but not least, the cups of patisserie cream emerge from the fridge to receive their muffin. Rose suggests they be placed upside-down for a cork-like effect to keep the cream from over flowing when the cake is eaten. Now to pour the chocolate over the tops, hoping they resemble the photograph of the gorgeous one in "Rose's Heavenly Cakes".

Of course, it didn't really matter because they were so marvelous and unique. The flavor and consistency beyond belief - How could one adequately describe how airy, filled with fragrance of orange,

this melt-in-the-mouth confection truly is? Is it possible?

Come and experience the essence of chiffon!

The Swedish Pear and Almond Cream Cake

2010-10-30T00:50:00.000-07:00

To me, this little cake is special.

It is light and tender beyond belief. The almond cream so fragrant, and the marvelous texture and sweetness of the Bartlett pear render it so flavorful.

It took me a good bit of time to make it. But then it takes me a good bit of time to make any cake.
The almond cream came together perfectly, and perfectly yummy.

The Bartlett pears were barely ripe so they would hold their texture, which they did.
The batter came together easily. In the pan, after spreading the batter evenly, I had a slight problem keeping the indentation circle wide enough in the batter to keep the cream separated, so it wouldn't slide over onto the sides and around the tube of the pan; but it seemed to come out fine after all, even though it did go onto the tube.

My grumpy oven scowled at me as I ignored his temperature-display and turned him to 355' instead of 350'. I checked the cake at 55 minutes and decided the top was a little too fluffy and a bit sticky. I let the cake stay in for the extra 5 min. and took it out. I hoped for the best, and was rewarded.

Then, I did what I was meant to do - let it sit for 10 mins. Then, shake to dislodge. I was concerned, but it came forth undamaged, and sat on a rack until it totally cooled.

The recipe says to put the the pan back over the cake and then invert it onto a plate. After much deliberation, I decided that since I had used the intricately patterned chrysanthemum pan, I probably wouldn't be able to set it on top the cake without destroying the fragile design.
So, instead, after it had completely cooled, without inverting, I transported the cake with a large cake spatula to a cake round and into a carrier I will use tomorrow. Perfect.
But now, I just had to know if the pear and almond cream had really done the impossible. Had they really baked down through the batter and come to rest in a beautiful, pear and light custard crunchy top?

I cut into it with a serrated knife and there were the pear slivers, and a touch of white almond cream, just like the picture in RHC. I was beaming. And, now the true test - would it be soggy? - It wasn't! The crumb was absolutely heavenly - almost floating. [in contradiction to my angel food of last week]. Yes.
I think I can use the higher oven temp now with some confidence.

My husband has just had a piece, and has pronounced it 'marvelous'. Tomorrow I will keep half and share the rest to friends whom I know will also find it delicious.

The chocolate Tweed Angel Food Cake: or 'The Lost Weekend'

2010-10-25T03:27:00.000-07:00

Friday, October 22: It has been a long summer, and so long since I have been here, or even baked a cake at all. I am thrilled to be back, and delighted to see that an angel food cake is on the agenda. Although I have never made one, I merrily go ahead with little consternation at the many complaints I have heard about it --
So, what is the problem, aside from separating 16 eggs, which may make me a bit nervous, but is it truly a deterrent?

The little mis en place was easy to lay out. I was extremely careful. I wanted to remember every detail, hard enough for me when I am used to baking weekly. Even sifted half the Caster sugar onto parchment; mixed Wondra with salt and sugar; hand-wiped out the mixing bowl with vinegar and then water, along with anything that would be in the area. It was like surgery.

It has been humid in Texas, and I turned off the air conditioning since I had heard about drafts being problematic. I couldn't locate a properly sized bottle in-house so went to Google where an ingenious chef said, just use a colander and the NordicWare feet will fit over it and it will be suspended high, with the air coming through the colander to the cake. Aha. Good idea. Let's see, what else. The egg whites had been separated cold, but are now coming to room temp. I left them about an hour.

The horror-oven has preheated to 350'; there is a rack on lower third with a tile. I have had problems with this oven, undoubtedly me and the oven. When I put a thermometer in there it is always 15' lower than the stove temp' indicator. But I left it alone this time.

Okay, now just follow directions. Whip egg whites until foamy, add cream of tartar.

foamy ready for cream of tartar

soft peaks add sugar incrementsstipeaks add vanilla.

folded in flour
Fold in flour in increments of 1/4 c. I used flat skimmer with holes. Lastly, fold in cold finely-ground chocolate. I forgot it because it was in fridge.

I had lightly frosted inner sides of the pan with some of the batter per Rose's suggestion. Carefully placed batter in pan, smoothed with spatula. Poked some places with knife. Placed in oven and timed for 35 min.

When I returned to the kitchen, the cake looked beautiful, slightly domed, beautiful color. I stuck it with a skewer that seemed to come out dry. Quickly, my husband managed to take the unwieldy, hot object from the stove, and had placed it upside-down onto the waiting colander. At that moment, a huge surge took place and the cake turned on it's side and slid out halfway into the colander receptacle. It was quite impertinent as it cocked it's head and just lay there. I was horrified. How could this happen to me when I had done it all with such precision. Well, it had.

The cake seemed moist and rubbery. I just kept looking at it in a fury, and then just pitched it as a deserter, certainly a desserter. Later, my husband came upon me writing. He asked what I was doing, and I handed him a note upon which was written:

2 dozen eggs, 2 bags of Caster sugar. He just shook his head. The whipping cream for the frosting is still in fridge.

Saturday, October 23: I knew I had done everything correctly yesterday, and don't know what I can do about the oven. I went to the Forum back as far as 2008, where I found Bill, Patrincia and others having a problem. I must say it was somewhat gratifying to see that even our Patrincia had lost one of these, even though it was selfish to feel that way. Julie and others had suggestions about heat, steam, humidity, oven placement. My brain was spinning. Then I went to Rose's demo of the angel food cake in New York. This is where I learned about lightly frosting the inside of the pan. Also, I saw hers sitting atop a Pellegrino bottle, jauntily tipped to the side ... and it sat there for a full hour plus. She even prepared one in front of us. She did, however, relate that she had lost one the day before. She explained it is important to wait until the doming ceases and the cake flattens out before pulling it. Aha!

   Armed with the new information, I began to scour the surgery once again with vinegar followed by water. I made a star by the ground chocolate entry in my book. I am a lot more easy with it now, and almost know the recipe by heart. I have raised the temperature this time to 355' and I left it in for 35'. It is beautiful! It domes like a pro. I stick it with a skewer, and it seems done. My husband comes to execute the deed. Boom. It plops on its side. I walk away.
   I watch Rose's demo again. I am in a state of confusion and despondency. What could it be? Folding too long and not thoroughly? Or -- the bloody oven too high/too low; too long/too short? My husband said he smelled some electrical fumes outside on the landing of the condo. I smelled them also. I must say, I really hoped the stove was about to blow up so I could have one that I could count on. I did remove the top rack and the tile that usually sits on it since people say excessive heat at the top is not good for the angel food cake.
   So . . . He couldn't believe it. "Pleeeze get more eggs?" I couldn't believe it either. But, dadgummit [or worse], how could I let this cake get the better of me. It, itself, must be willing to help me. Don't they say the third time is the charm?

     Sunday, 24 October: Do I need to tell you that the third time is not the charm? I even used the famous JB Prince balloon to fold. You have never feasted your eyes upon such a beauty as the one in my hateful oven today, Sunday. It was so perfectly gorgeous in medium brown, luscious and tender looking; domed to about 3 inches, and then flattened out as it was supposed to do. It tested well. But - just as I was taking it out I noted verrry slight separating from the sides, yet with it's brand-new Pellegrino bottle awaiting in the wings, my husband set it askew and it stayed. Oh, I have accomplished a miracle. I ran for the camera, only to hear my husband shouting: "It's falling!" I didn't get to see that, not that I am masochistic, but I sure did see the rest. And I will rest my case.

I would venture to say that I will not attempt this cake again -- even though I know how delicate, and delicious with chocolatey bits tastes the beaten meringue batter. Not until, however, I can make it with Rose, whom I believe would be the only one who could teach me. [maybe Woody].
Sigh.
End of Lost Weekend -- lol.

The Plum and Blueberry Upside-Down Torte

2010-08-09T20:44:00.000-07:00

This luscious creation was beautiful, beckoning – For me, it was among our least difficult preparations. The Green Gage plums' pits held their ground until I decided the cut the slices all around, and then pried them loose - it was worth it as the honeyed juices came forth. The blueberries were plump and sweet.

The 10 x 2" pan worked fine.

Caramelizing went well. I didn’t use my copper sugar pot this time. It provides great heat. That same great heat manages to permeate three silicone mitts at a time, however, so I have resorted to a cool-handled, nonstick small pot. I am finding, also, that the Thermapen temperature-taking over and over is also very hot. So, I took fewer temps and watched more for color and even scent. That worked for a lovely medium amber.

The batter was easily put together in the food processor; then placed atop the blueberries. Even with the oven set at 355’ the cake was taking more time than it should. Finally at 50 minutes it appeared not quite done, tested to be 200’+. Although I was concerned, I gave in and quickly removed it. It’s still a constant oven battle. I am threatening 360' next time.
Finally, in spite of my concerns, the torte turned out beautifully. Served with whipped cream, stabilized with cream cheese and creme fraiche, it was greatly enjoyed by all.

The Lemon Meringue Cake Repeat Post & Woody's Lemon Luxury Layer Cake aka 'WLLLC'

2010-08-05T13:35:00.001-07:00

The cake was Heaven from beginning to end. There was, however, one thing amiss: It was the wrong cake! Or, one might say, it was the right cake at the wrong time. Marie kindly informed me, when I sent her a picture of it, that it wasn't the one she had in mind for that date. After laughing and laughing, it was, of course, apparent that I had just seen "... Lemon .... Cake" on the Heavenly Bakers' calendar, and happily went off, bought lemons - and baked the cake. So, sometime in the future, I now hoped, perhaps I could make "Woody's Lemon Luxury Layer Cake" while the group makes the "Lemon Meringue Cake."

Briefly, the cake:

Rose's lemon curd is velvety and just tart enough.

It was great fun to finally heap the beautiful Italian meringue on top of the cake, swirl it, and watch it turn golden in the oven for a few minutes. Magical!

So, a happy ending for this Lemon Meringue Cake. It was so well received that there actually was not enough to go around. "Next time," they said, "please make two." I just smiled and winked at Rose.

And now to the task at hand:

Woody's Luxury Lemon Layer Cake. . .

I shall reverse in time and prepare Woody's cake. What better way to get on track again? Since the Heavenly Bakers have already done this, I will keep my descriptions, step-by-step comments, and photos brief.

Here is the finished cake for my friend's birthday:

What you see for decoration are white currants and curd swirls.

It was late or I would have piped with my new blue polycarbonate tips.

I love this cake! However, I would not do it all in one day. For me, it worked better doing the curd and the buttercream the day before. This curd is absolutely perfectly luxurious for the 'luxurious' cake. I have tried Tiptree, and in emergency it is fine, but for serious curd! This is it.

I didn't photograph the buttercream process for this cake. I will say that next time I will double the buttercream since I ran out after crumb coat. It would be fine to freeze the leftovers.

A small mis en place

Still battling my oven, I decided to trick it and set for 355' instead of 350'. I timed it for 30 minutes, between the 25-35 minutes specified by recipe. By Jove, it worked.

And then a peculiar thing happened - the recipe tells me to cut the two layers in half. Spread the curd on the bottom layers. Add the top layers. Place one 'set' on top of the other. And -What? I counted. I drew. I summoned my husband from the tv. Whatever I came up with, I ended up with an unfrosted center layer, to which I finally applied buttercream, which wasn't all bad an idea, even if I had misread the recipe. This cake is, indeed, luxurious with it's 17 eggs, and white chocolate, and is now one of my favorite cakes of all time. So very light, layered flavor of lemon and white chocolate. My friend expresses the same sentiments. This birthday girl-friend allowed me to bring home a piece each for my husband and myself, hid two pieces for herself - And ~~~ nobody knows where the rest of this fabulous creation is to be found!

Thank you, Woody.

Chocolate Banana Stud Cake with Chocolate Ganache Frosting

2010-07-18T23:59:00.000-07:00

This cake was among those that I have found the least difficult; at least in the recipe itself. Easy mis en place:

My problems continue to be getting my oven titrated. Next time I have decided to bake at 360’ by the oven indicator since my thermometer reads about 15’ low. Today, the cake at 35’ was reading l86’ and then came a battery of temp checks, leaving the poor thing looking like an archer’s target. Finally about 40+ minutes I took it out at 196’. It looked fine.

The ganache was no problem except that a bunch of hot milk made it into the processor’s lid. Note to self, get a funnel for ganache. I know, I should use the microwave – maybe I will. In that case, at least the spout on the cup will help. Oh, and I used Kahlua in the ganache - lovely.

Next cocoa, Green&Black's [Yay], egg, banana, sour cream mixture in processor. Then mix with dry for batter.

I really cannot complain about the assembly of this cake.

At least we didn’t have to be leery about folding flour into egg foam, a practice for the genoise that I still approach with a jaundiced eye. Btw: Does anyone have the same problem I have in losing a lot of flour out of the bowl when the mixer starts on low? I have tried plastic and tea towels, but there must be something better. I threw away that plastic shield thing that came with the KA machine. I also have a terrible time adding sifted flour into the batter while the machine is running. I am feeling quite obtuse.

The batter in its pan, and remembered strips.

In the oven. When will it be done - who knows?

This is the cooling cake that was shot by archers manned with Thermopens.

The flat frosting of the cake with ganache.
The cake is very chocolate-y . . . why not, with a pound of chocolate at various places in it. The banana flavor didn’t come through for me, but it, combined with the sour cream undoubtedly contributed to the moist and light texture cake. I found the cake to be excellent, if overloaded with the chunky bits of chocolate wafers in bites. I saved mine for later. My slice of cake pictured here shows chocolate looking flecks – I don’t know what that is, but it sure didn’t impair the quality.

My husband had gotten Eguittard 72% chocolate wafers instead of the chips. I wondered what I might do since they are larger, and I was not too inspired to create the studded effect in RHC anyway. I took a cake pan and turned it upside down. I laid out some of the wafers, wondering what would be fun.

As I laid out the wafers, I suddenly, I remembered a jar of Williams Sonoma Pearls that was on the shelf unopened. Hmm, I thought, things were shaping up.

Why not do that kind of design? Well, later into this endeavor, I almost said, “What for do that design?”. Actually, 'what for' is definitely more accurate – I had no occasion, or any special reason, to become involved in such an intricate, time-consuming décor. The fact that I have done a lot of petit point comes to mind. But, in the early afternoon when I was well into it, a friend stopped by. He came upon me working, and said, “Oh, that is precious!” --- And I thought, “Precious.” And then I knew this cake was for my daughter, who is so precious to me. The white blur on top is white rose I made. I need some lessons from our Food Photographer, Butteryum!

At this moment, my daughter, Stephanie, is in San Diego, and I in Texas. She has no inkling that a cake, of all things, is being dedicated to her. I think she has a fun surprise tomorrow! I just wish she could share it.

I must admit: I made the cake and the ganache on Saturday, and this decoration alone took ten hours on Sunday, an hour out for tacos. Each pearl was put on with tweezers, many dipped in water to cause the sugar of the pearl to adhere. I didn't include this info until after my daughter read the blog since I didn't want her to think I had gone off my rocker. I doubt if I would ever do it again, but if I did, I would require surgical tweezers, and major work on my mind.

Mini Vanilla Bean Pound Cakes

2010-07-11T20:56:00.000-07:00

This baking was a nice experience. I used Chicago Metallic mini loaf pans that said to lower the temperature of the oven 25 degrees, so I did-to 325'. Everything seemed okay until the 15-minute time when the split down the middle was to be imminent. I decided to go with it and learned quickly about imminent. I should have waited for the split to begin, which it didn’t, and my slit went into soup. The instructions tell me to tent it. I did. At around the right time, I take a temperature reading for 196’ and Thermopen says it is 205’. It still seemed a little soupy to me, but I just have to learn to trust sometime. I took them out. I would have liked a little more color, and rise, but next time I will know more. It still seems a toss up between pan and oven, or whatever and oven. Soon, I hope experience will guide me.

It does seem that there is so much “next time” for me that I would welcome the opportunity for us to re-bake all of these cakes. Of course, there are considerations – like with this one, when my husband came home bearing vanilla beans - $32.00 for 4 mini cakes. He tentatively inquired, “When will this end?” I could not answer in good faith, realizing, as I do, that it is somewhat of a long manic episode. Friends now call and say, “Oh, are you baking?” No more Saturday and Sunday brunches. They don’t seem interested in coming over to read directions to me, or measure ingredients. Fair weather, I’d say. Oh well, I lament, reaching for my trusty KD 7000. I am even beginning to speak the lingo.

Yet, these little cakes withstood my usual forgetfulness, not starting the timer on time; losing flour out of the back of the bowl when adding butter or whatever. So, all things being equal, the cakes went into the oven in pretty good shape. I think in my case the tenting could have been omitted, but who can be that picky?

Easy mis en place.

Easy execution, easy unmolding from Baker’s Joy and non-stick pans.

Easy syruping. Instead of cognac, I used a tablespoon of Cherry Heering, and served the cake on a coulis of cherry. I had to chuckle - the bottle of Cherry Heering was acquired some time ago, when two tablespoons or so were required for a recipe. At that time, the liquor store owner laughed, and ‘lowed as how he hadn’t sold a bottle of that in 20 years. This was his last one. I’m sure he thanked us for stopping by.

Easy cooling. I pilfered a bite from one of the slices of the cake and it was, amazingly, light as a feather. This was not like any pound cake I have ever had. Light, subtle flavor, angelic crumb. Perfect.

I might not have to re-bake this recipe to prove a point to myself, after all. But, I shall definitely do it to delight myself; that is for sure. I will deliver these cakes as gifts to 4 friends tomorrow. I think they will be delighted as well.

The Chocolate Ice Cream Cake or Sandwich

2010-07-05T16:50:00.000-07:00

Well, although I had decided not to bake this week’s cake because of the lack of feasibility, by virtue of Marie's kindness in designating me Featured Baker of the Week last week, I felt a certain chagrin and headed for the kitchen. All of this actually translates back to my lack of having an ice cream maker, and to not being prone to locate the kind that one churns with rock-salt and ice from the icebox like Uncle Louis used on hot Sunday afternoons in Annapolis, lo those many years ago. Nostalgia, I loved the fresh peach, especially. In this case, however, I had chosen Cherries Garcia; my husband chose coffee - I swallowed my pride and used store-bought 'Blue Bell Coffee'.

Also, relevant to preparing this cake, I was thankful to the Green&Black’s people for finally having made the cocoa available once more. I still couldn't find it at Amazon or Williams-Sonoma, but I did find it at 'Lucky Vitamins', of all places, online at a very reasonable price, and very fast shipping. Now I will no longer be able to blame anything on the cocoa.

The mis en place was set up for the cake and the sauce. As I began to weigh things, I realized that I need to obtain a separate little sifter for the cocoa, for obvious reasons, and put it onto list to self. Next, I almost missed the message from Rose saying to substitute bleached all-purpose flour for the cake flour in the German Chocolate Cake, which I did. And then-- I arrived at the place where I was told to ‘make ¾ of the batter’ – well, unfortunately, I haven’t arrived at the point in my education to attack the ‘Rose factor’. I don’t even dare cut a recipe in half for fear of making a mess of the project. So, now I must figure out what ¾ of the recipe is. Well, I will just make the whole recipe and use ¼ for Financiers. Okay. How will I know what is ¼? I don’t even know how high it is supposed to sit in the pan. At least, I have had presence of mind to measure the weight of my tilt-head KA bowl and put the grams on tape on the bottom. A tip from our Forum. Therefore, I can figure the weight of the batter as added to the bowl. I guess I can divide that number by 4 and use the extra fourth for a cupcake. Does that sound convoluted? Well, it was the middle of the night. Will the batter have totally deflated by the time I go through all these gyrations? I put everything under wrap that would wrap, and went to bed.

In the morning I made the batter and hoped for the best. In the oven:

I tested and tested, and finally with the thermometer reading 200’ I took it out. It was stuck with many holes from thermopen.

Probably, a few more minutes to 205’ would have done it. It was passable, however, although very difficult to move, very moist, even as Rose had cautioned, and I still was worried if it was done. It crumbled around the edges as I ran spatula around and took off the spring-form pan. I didn’t use the warm towel – that might have helped.

I am still haunted, and daunted, by the state of the oven, even with quarry tiles top, bottom, and middle, and have begun to put a hex upon it.

In the composing, I had a little problem with ice cream leakage in the spring-form pan that prevented crisp layer definition. Also the crumbled bottom edges contributed to that. I think I would have been smarter to freeze the bottom layer, then put the ice cream layer on and refrozen, and then added the top cake layer and finally to have frozen it for the eight hours. I think that is what I will do next time.

At any rate, I had enough extra batter to make six Financiers, and they were fabulous. I sent them over to my friend with some of the delicious chocolate fudge dipping sauce, and she pronounced them, “decadent”. She was especially intrigued when I told her the story of their name, harking from long ago when a patisserie near the Paris stock exchange shaped the little cakes like a gold ingot in honor of their wealthy clientele, who were so fond of them, and named them “Financiers”.

I have been sleuthing on eBay and have found several very inexpensive ice cream makers by Cuisinart will probably acquire one -- another toy to sit out in the storeroom, along side of the old pasta maker, 3 woks, and my 40 year old convection oven. I really should resurrect that. It may work better than this new one with no convection.

Several neighbors have stopped by for expresso and ice cream cake. The two offset one another well. The cake turned out perfectly. The flavor is dark fudge-like. The texture is just perfect, moist and shiny, as it relaxes from the freezing. There obviously is loss of excess moisture that I had worried about in the freezing that is restored again in part in the thawing. After all my ruminating, it is truly wonderful, and they all enjoyed it.

This cake is a real winner, and I shall prepare it again. This time was a great learning experience in just how to do that the best way - and as usual Rose's way. It has set back up again and we are having a piece right now. Mmmm.

The Gateau Breton [a catch-up cake for me]

2010-07-02T09:21:00.000-07:00

It was not feasible for me to bake the chocolate ice cream cake this week, so I baked one of my catch-up cakes instead. Which one to choose was a difficult decision to make. But, I made this decision based partly on the fact that I feel somewhat on sugar-overload right now. Also, my decision was based on the rave reviews from my colleague Heavenly Bakers about the Gateau Breton. I was in the mood for something more rustic. And then, as I was trying to decide, I came upon a 'take' of Hector's in his Yellow Kitchen. That was it! Isn't it funny how something just pops up and makes your decision for you?

I was captivated by Hector's use of the Macadamia nuts, instead of almonds, in concert with Turbinado sugar, instead of just superfine. It occurred to me that this would be a subtle, complex flavor. I had no rum, or Kirsch. How could anyone run out of Kirsch - like I use it once a year? Actually, I wanted it because I wanted to serve some cherries and strawberries and blueberries with creme fraiche on the side for this little dessert. Oh well, what I did have was a small amount of Calvados left. I just used two teaspoons of that and water. If I had wanted to bake this gateau "au pommes" as they are prone to do in France, I would have used the whole amount of Calvados apple brandy. But that is for some future fun, for sure.

For the present, however, among us the word is that this is a simple gateau to prepare. So, for me an easy mis en place. Still, I must always remind myself that no matter how 'easy' I think it is, I have a propensity to forget things ... so I do this prepping.
The Macademia nuts, substituted for almonds, I slivered, toasted, and ground with the Turbinado sugar. I had asked Hector if he changed amounts for the substituted ingredients and he said no, so I just went ahead.

I used the flat Beater Blade to beat the sugar, nuts, and higher-fat Plugra butter. I couldn't locate the Organic Valley Butter or the Vermont. The egg yolks [egg yolks Marie lol], were added, and lastly the flour in four parts.

This resulted in a heavy batter that was placed into a 9x2" round, previously sprayed with Baker's Joy, and put into a baking strip. The batter was then easily smoothed with a small offset spatula, brushed with one tablespoon of egg wash, and cross-hatch marks were made with a fork to prevent the crust from baking unevenly. The cake was now ready for the oven.

And so it emerged:

As the gateau sat for ten minutes, I became aware that at this time it would have been fortuitous to have a tart pan with removable bottom. So, I took the picture of the cake resting, for the record, because I had visions of it falling into smithereens as I attempted to invert it. But the 'flippin' gods' were with us. It turned over and even re-inverted onto the cake-stand with no problems.

Now the time was near for our intimate dessert gathering:

Our guests were not prepared for this dessert since it was more rustic than what I normally present to them. They were immediately enthralled. They enjoyed knowing more about the regional preferences for the gateau, the use of apples and prunes atop, and in it, in certain regions in France. They enjoyed its simplicity, and texture, and were intrigued by the subtle vestiges of caramel that the Turbinado sugar lent, along with the bare appearance of the Calvados and the flavor of Macadamia nuts. Although the gateau, of course, could have stood on its own, the different fruits, cheese and creme fraiche also added another dimension to the fare. And so, a little bit of France was enjoyed by all!

And we are having a piece for brunch ~

The Torta de las Tres Leches -- [a catch-up cake for me]

2010-06-30T10:57:00.000-07:00

This marvelous creation was one that I have not baked previously, but when I was informed by a friend last week that it was his favorite cake – what could I do?
A simple mis en place

The cake, itself, came together very easily – biscuit cake in a 9 x 3” round.

After cooling, place the cake on plastic wrap, wrap it, and place it back into the pan in which it was baked, wrapping the tops over to seal it. Keep refrigerated while wrapped until ready to soak it in leches.

For the leche mixture, boil the milks and sugar, reducing to half. Cool, add the whipping cream and condensed milk . [Tip to self: Next time, weigh the saucepan to be able to easily guage the reduction]. Refrigerate until ready to pour onto cake.

Because I intended to surprise my friend with it at lunch time today, I completed the whole milk addition last evening, and the cake soaked, refrigerated, over night, more than eight hours.

This morning I carefully inverted the torta onto a tart pan bottom and set it into a large platter with a lip that accommodated it perfectly. I sopped up some excess milk several times by rolling narrow pieces of paper toweling around the base of the cake.

There wasn’t enough of the whipped cream stabilized with cornstarch made the night before, so in the morning I made another batch and the stars I piped were more full.

Not only was my friend surprised, but he was delighted, and there were rave reviews from his friends. The cake was moist, but not soggy, beautiful flavor, and crumb.

This was a very pleasant experience, with an exceptional cake ~~ a nice one to repeat!

The Rose Genoise

2010-06-26T20:53:00.000-07:00

The mis en place appeared very simple; only a few things to weigh.

Sometimes, however, looks can be deceiving – especially when one does not pay attention well enough. I was reminded of this, one more time, as I cracked my 17^th egg, in the attempt to reach the 250 grams Rose has called for in the Rose Genoise. I actually separated 17 eggs to arrive at 250 grams of egg yolks.
Something was wrong. I checked Rose's recipe over and over. I weighed water on the scale to ascertain functionality. I weighed the egg yolks in different bowls. But still those yolks came out to 250 grams. Either Rose’s numbers were wrong, or I have just done something totally erroneous – but what was it? What would you guess? My error or Rose's text?

But, I continued with eggs/sugar warming, then beating them, but still, something was very wrong – by the time I got to the folding in of the flour, there was serious no go. I had a grotesque mass of something inedible in the bowl. Now I am convinced Rose’s numbers are wrong – it’s a typo in her text.

I didn’t want to wait until we post our blog on Sunday since I wanted to bake this cake for a friend tomorrow. The only alternative I could think of was to email Marie, who must have just rolled on the floor laughing when she realized my dilemma. But she was very kind to this forlorn creature as she explained, “I think the problem is that it is 5 whole eggs, not 5 egg yolks.” And she was even more kind enough to add, “I can see how you were puzzled.”

Well, even I can’t see how I was puzzled. I had cataract surgery a month ago, for Pete’s sake: I am supposed to be seeing the recipe better, not worse. So, we all know it has nothing to do with seeing. I responded to Marie, saying, “I think it is about my poor eye-to-cake coordination”. Welllll – that will have to do -- loathe to admitting the real reason --- what is that called, a mental block? Or do I really want to improve my expertise in egg separating that much?

At any rate, on the way home from supper later on, I refilled the egg container and weighed out 5.5 whole eggs for the 250 grams specified by Rose. Gratitude to Marie for lending her helping hand. I pitched the preliminary sticky mess and prepped again. This time, I simply focused, and followed directions:

Made beurre noisette and kept it warm. Warmed eggs and sugar over hot water to about 90'. Beat on high for 5 minutes. Egg foam tripled or more, very pale and ribbon stage. Sacrificed a cupful and mixed into the beurre noisette. Sifted the pre-sifted cornstarch and flour half mixture over eggfoam and folded in with large balloon, folded in additional flour mixture. Folded in beurre noisette mixture lightly, checked for flour pellets. Poured into pan and baked --- Easy peasy - And it looked like this:

Before long - in fact, after exactly 27.5 minutes of breathless nose-to-oven-door, there tumbled out of it's rose-mould an incredibly light and airy genoise. When cooled, this rose was syruped with the lovely- scented Triple-Sec, while waiting overnight to take its journey to my friend for her surprise afternoon tea party the next day. What nicer addition to a party than this absolutely glorious cake?

It is my experience that each person who has been in the company of this creation has been enthralled by its beauty, flavor and consistency. My friends complained their pieces were too small~~there were too many friends and not enough cake. Now isn't that a nice thing! I must say, I was proud of a fine result after my calamitous beginning. The second time around was, indeed, the charm. I must constantly remind myself that this new-found avocation of baking is all a learning process, and how much fun it is, no matter how many blunders I make. Certainly, an apology is due to Rose and the editors. So, on to the next rapturous creation of the 'chocolate ice cream cake or sandwich' next week -- wow!

Coconut Cheesecake with Coconut Cookie Crust

2010-06-19T18:29:00.000-07:00

As I recalled baking the marvelous pumpkin cheesecake last Thanksgiving, I looked forward to preparing this coconut one now. I will use a chef's pan for the water bath, and foil to seal it.

In my readings through Hector's Yellow Kitchen recently, I noted a suggestion he made re bringing maximum flavor of coconut out ~~by making the filling and freezing it ahead~~. CORRECTION: ONLY THE COCONUT SHOULD BE FROZEN- NEVER THE FILLING AS IT WILL RUIN THE CONSISTENCY OF THE FILLING. I MISUNDERSTOOD AND HECTOR CLARIFIED THAT ONLY COCONUT CAN BE FROZEN NOT CHEESECAKE FILLING. I thought I would do that for fun. At present this filling is freezing overnight. I will thaw it and bake the cake tomorrow afternoon. I must say, I still have grave concerns about this oven's behavior.

Other than that, it seems this is going to be trouble-free, except for the oven problems : ). A tech came out and said that there was nothing wrong with the oven. He indicated oven thermometers are not reliable and that the far left corner was the most reliable spot, but also a spot in the right front. He suggested my pizza stone was holding the heat in the bottom and this is why the electric indicator was reading too high and the oven therm reading too low. This frustrated me so much that I went out and bought another stone for the bottom and now I have two to sandwich the cake between. Many people on the Forum have spoken of similar problems to deal with and some have figured out how.

I spoke with a patisserie chef today who agreed with the stone idea. Okay, so I return home, armed with a beautiful pizza stone by Oneida. I placed it on the floor of the oven, with the other stone on the top rack. Soon I heard craaack. Well, so much for the pizza stone. As I looked at the oven thermometer, it was reading around 400' + So, now I realize I have got to place the bottom stone on a rack higher. So, I placed a cooling rack bringing the tile up an inch. The day after, I visited a tile place who had 'natural' clay tiles 16 x 16". The natural tiles are not fired as high as the quarry tile, and is more pourous, standing less heat. I sat one on a one-inch cooling rack on the floor of the oven. It broke after 20 minutes.
So: Still on the trail of the elusive real live 'unglazed quarry tile.' It is Saturday and I have finally located a tile place where they sell the real 'unglazed quarry tile'. I came come bearing four. Monday I will acquire a third rack for the stove's bottom receptacle and, hopefully, that will solve the oven problem in time for the Rose Genoise next week. I am relating these endeavors here in the hope that perhaps others won't have to go through what I have to get their oven working evenly. Finding things that were once available easily, i.e. at Home Depot, becomes nerve -wracking and time consuming. Thank you Hector for being so helpful to me in explaining what I need. I have figured out that my electric oven has coils under the bottom that are probably going to crack any tile placed directly upon them. Now I am acquiring an extra rack that I can put on the lowest receptacle in the bottom to help that.
Here are the newly acquired real live 'unglazed quarry tiles' -- each 16" x 16" of pure gold! I think next I will acquire smaller squares so the whole racks are lined.

The batter had been frozen overnight and defrosted all day:

When I removed the cake from the water bath, there was water that seemed to be emanating from inside the three layers of wrapping of heavy-duty foil. I didn't know whether there was leakage or if it was just from the foil and bath. I have been reading on Forum etc. from people who simply do not use springform anymore and say they never have a problem. I am considering that. One woman, in discussion of the horrors of the water bath, says she has been making cheesecakes for her son's restaurant for years with no problem in regular pan ever. My springform pan was 'guaranteed leak-proof' and it didn't leak with the pumpkin cheesecake. So, since I couldn't do anything about it one way or another, I just unwrapped the foil and let the cake sit on a rack for an hour or so to cool. I then put it on a cake carrier with cover, and refrigerated it until noon today.
It was beautiful to see,

I cut a piece for my husband, and as I did I realized that it had not set enough. He was enraptured, however, announcing "This is as good a cheesecake as one would find anywhere!". He said the bottom crust was crunchy and thick. [I had doubled the coconut cookie recipe because there didn't seem to be enough when I got the sides done]. I must agree that the flavor is, indeed, absolutely awesome! That may be attributed to Hector's ideas about freezing coconut batter first for maximum flavor. The fact that it didn't set up enough is undoubtedly my fault. I [once again] forgot to start the timer at one interval and had to play catch up. That could have hurt. Also, the oven still has not been working properly. With the new tiles I hope to be ready for Rose Genoise next week.

Mainly, however, I realize I should have taken this cheesecake's temperature for 160'. I guess I was afraid it would fall because it was so beautiful and had risen so perfectly, albeit loose looking. I had read to look out for over-baking and that the center will look a little loose normally. Now, I think definitely I should have taken its temperature. In the meantime, if this cheesecake doesn't set more today, we will have delicious coconut pudding/soft cheesecake -- and I will most assuredly make Coconut Cheesecake again because it is not difficult and because I am certain it is the best ever!!

Chocolate-Covered Strawberry Cake with Strawberry Mousseline and Miss Irene Thompson's Dark Chocolate Frosting

2010-06-14T02:01:00.000-07:00

Chocolate-Covered Strawberry Cake with Strawberry Mousseline and Miss Irene Thompson’s Dark Chocolate Frosting

Saturday 12 June:

Today’s exercise In Heavenly Baking was very odd – to say the least. Since I have had some not-too-nice results with my cakes, and since I still had not acquired an oven thermometer, I did so before beginning this week’s cake, and placed it center-stage in the oven awaiting it’s debut.

All the mis en places for the mousseline and the cake were set up this morning

and I turned the oven to 350’ F. to preheat/heat. This is an electric stove about three years old. At a certain time it dinged and presented the digits 350F. All good to go.

--- until I looked into the oven at the thermometer, which said 335’. What? I looked again and saw that it indeed said 335’. This could not be possible. I raised the oven to 355’. The thermometer now looked as if it were going lower. I am delusional. I raised the oven to 360’ – nothing. Now I am really frustrated and I snap the oven up to 365’. After a few minutes, the thermometer deigned to slowly raise it’s temperature to 350’, where it proceeded to remain in concert with its wily companion.

I am nonplussed, to say the least. I make the batter, which is fluffy and divine.

I now have doubts whether it will stay that way. I set the timers [two] for 30 minutes. Rose says 30-40”. And I then sat on a Rubbermaid stool in front of the oven window, and stared, and took pictures of the cake layers. Well, it rose, making bubbles. I thought I would turn the pan that was looking a bit lopsided. I touched it and it jiggled like jello. I got out of there in a hurry. And sat. And waited. I didn’t even know what I was waiting for.

Calculating and reasoning are not my forte. I couldn’t figure out whether the temperature of the oven was really 365F or if the oven thermometer was not accurate. Moreover, I couldn’t figure out what the cake would like best – higher, faster or lower temperature longer baking. I reasoned that what I was going to have to do was to watch and wait. The sides were coming away from the sides more, and the domed tops were beginning to turn brown. Having been frightened by the soupy encounter earlier, I decide to let the cake become just a little more brown. The timers were still not ready to ding. Finally, I summoned enough nerve to take a temperature with my Thermapen. I recall 190 – 200’ as being good, and I removed the cakes at 200’. I couldn’t really see the reading very well, but rechecked when out on the rack and it was indeed spot on 200’. Aha, something favorable. And having the oven calibrated is something very favorable to look forward to next week!

I Let the layers have their 10 minutes of glory in the pans on their racks, unmolded and re-inverted them, and went the h--- out to dinner, passing by Williams Sonoma, where I exchanged the OXO thermometer for a Taylor. At present the poor cakes are still resting on their racks, and I shall now wrap them and refrigerate them to ready them for their next onslaught tomorrow with the addition of strawberry mousseline and chocolate frosting. I hate to contemplate what these cakes are going to be like inside. You’re right. I just may be presently surprised.

I know my friends, Patricia, Julie, Rozanne, Roxanne, Carolita, Matthew, Bill, Jenn, Jeanne, Cass, Sugar Chef, and many more, will be laughing their heads off. I feel like Calamity Joan, one more time. But I know these friends have answers for peculiarities, and I can count on that. Hector says he doesn’t have to use a thermometer any more because he has his oven spot on. Who knows, this may lead to a great genoise and biscuit for me!

Sunday, June 13

Well, this morning first thing I tested the replacement oven thermometer. Actually it acted exactly the way as the other one – my oven at 365’ and the thermometer at 350’. I am very happy to know this. It can reduce my baking problems a lot. After all, I can make enough mistakes without being sabotaged by my oven!

On that happy note, we went to the strawberry mousseline. I could not find American Spoon so obtained the preserves that looked the least seedy, so to speak. Therefore, did not strain. I decided to use Plugra butter after reading Rose’s comments and the Forum’s take on it. I, of course, don’t know if it was due to the Plugra , but the Mousseline came together in a snap. It kind of looked at me for an instant with that cottage-cheese look, but I stared it down and it just continued happily along. I didn’t use the Pyrex cup, just measured the temp of the sugar and dribbled it in at a steady stream and whipped it on high. Got a little heavy-handed with the red food coloring, but made up for it by putting in some wild strawberry essence.

The cake layers: Believe it or not, although they had small holes, were very light and great crumb. As you can see, a friend came by and before he knew it he had become addicted to the slices I was leveling off, spreading the pieces with the mousseline.

So, the cake came together well.

Miss Irene Thompson would most likely be displeased at my choice of chocolate. I only had Valrhona Le Noir 61% on hand, so I went ahead without the 99%. The frosting liquid covered the top in a perfect glaze. I did not use the spatula on it. Took a little work to keep it from cascading itself forever, but finally I got ahead of it, fighting it back up over and over on the sides, and finally the glittering, glazed treasure is holding court like the ugly duckling, all decked out in its finery. I think it is heroic.

My husband just loooves this cake!

I am excited to think I may have a calibrated oven soon, and I may love more cakes too!

Chocolate Butter Cupcakes with Chocolate- Egg White Frosting

2010-06-11T17:41:00.000-07:00

Friday, June 4 - My experience with these cupcakes was very positive, considering it was only my second time to bake cupcakes, the first being the orange chiffon for the Bostini.

mis en place

I chose to use the silicone Lekue muffin pans of 12, and then another of six cavities for leftover batter.

There was enough for five extra cupcakes [that were eagerly consumed right after cooling]. I used foil-lined with paper; not the kind that has a separate liner that is removable. I couldn't find small enough ones. I sprayed the inside the liner with Baker's Joy. This procedure I have heard that Rose recommends for chocolate cupcakes, and I believe Hector also says as much for silicone. Naturally, I could be wrong. However, I baked them at 350' and as usual forgot to set the timer, and still didn't have an oven thermometer. The last one I had, I discarded in disgust. [Finally, as we speak, I have acquired an IronClad one that I hope will help]. So, when the tops were doming, and the time then seemed about right, I made ready to take their temperature.

But before I could, the tip of the Thermopen was met with a pool of doming chocolate. I left them another 15 minutes and then removed them. After ten minutes on the rack, I turned them out. When cooled, they were moist and light. However, when I bit into one all the way, the very center seemed a tad too moist. I don’t know if that it is what texture is like after having ganache inserted into a financier, or whatever. Or if they needed more time in the oven. The flavor is very nice and 'chocolately'. I used Droste cocoa because my Green & Black's hadn't arrived yet.

Friday, June 11 -

I hoped my Polycarbonate-Blue Thermohauser pastry tips would arrive in time to have fun with the decorating, so I after a good cooling, I froze the cupcakes, wrapped with Freeze-tite, and in shoe boxes. I'm sure they will be fine. At present, the tips are finally here.

Now, I have made the chocolate-egg white frosting -

I'll say! It went easily, and was heavenly light and airy -- sooo luscious that I was actually slurping the last bits out of the end of the piping tube – and, of course, another cupcake.

I think, because of their freezing process, the cupcakes' texture mellowed and after they were thawed and frosted they were absolutely perfect; not, as I had been concerned, needing more time in the oven. I have packaged six to deliver to a friend who loves cupcakes. I know she will fall in love with these special treats!!

Bernachon Palet d'Or Gateau

2010-05-23T10:32:00.000-07:00

It all began quite innocently. I couldn't find my usual Green&Black's cocoa. Williams-Sonoma doesn't carry it any longer, and all I could find was another brand of Unsweetened Natural Alkaline. I will have to send for the Green&Black's, although when I looked online I couldn't find it there either. I don't know if this was just an omen or not.

I was interested in baking the cake by internal temperature. I have read recently that 190' - 205'F is a good range. I thought I would go for 200' and the 35 min. of Rose's recipe. Well, I guess this would have been closer to fine if I had remembered to start the timer. By the time I remembered, it was half-time. I was studying the cake. It was rising, but the sides were already giving evidence of shrinking yet the middle was looking wet. More of this exercise led to my finally taking it's temperature at 149' - uh oh. Very goopy and I have used up a peek. I waited a longer time. Watching. I had already set up the ganache, so that was ready to do, but I am not very multi-tasked and was suffering along with this cake, bemusing why this has to be so difficult for me. I had done everything just as directed, weighing, sifting - then I realized - Along with undermining myself by not starting the timer, I had neglected to use a cake strip. Well, that was part of the problem. Now, by the looks of things and the time elapsed, it was time for a temperature check. I don't want to open that door again, especially since it is looking moist in the center, but the sides are looking dark. So now the temperature is about 180' - I decide to wait to 200'. So I let it stay in and of course it went overtime. Just as the Forum advised it might if not on guard, and I frantically grabbed it out at 225'. It had increased temperature very quickly, just like caramel, and now is dry as a bone and has holes. So much for that. I still could blame it on the cocoa. On the plus side, I had remembered to add a few drops of chocolate essence.

Also, in retrospect, I see that the oven rack was in the middle. When will I learn. It usually just stays in the lower third of the oven but this time it wasn't. So we have three problem areas, and a lousy cake. It had to be the cocoa.

Next the ganache.

Once again, the alternate cocoa. This was easy. I mixed the ingredients and let it sit for the hour; then covered it in its glass bowl, letting it sit for the hours it took for the cake to cool. When I did take the plastic wrap off, there was a layer of glacine looking liquid butter on top. Even though the butter I had added was still holding its shape, I thought it could have been too high in temp. I just stirred gently for a long time to incorporate it, and had no further problem with the ganache.

When the cake was cool. I 'crumb coated it' for drill; refrigerated it for an hour and then frosted it.

I am aware this cake has big problems, but now the exercise at-hand is the glaze. The ganache is on the cake crumb coated refrigerated, then frosted as smooth as I could make it. After a couple of hours of hot knives, I was exhausted and went to bed with it tucked away for the night in the fridge. I laughed as I recalled the days when a few of us close girlfriends would say, "We know each other so well we know all the lumps in our leotards."

Still smiling about my friends' jesting, I realize the case of leotard-glaze revealing frosting-lumps has been daunting for me. As they say, "It's sheen is like the cover of a baby grand piano"- it does look so beautiful on Rose's book cover--- I check and double-check the mis en place. Then I begin. In retrospect, the first thing I think went wrong was that while I was quickly taking a few pictures of it, the glaze quickly reached the first plateau of 190'F even though I was taking it's temperature. Before I grabbed it, it was boiling heavily around the edges and getting thicker - too thick I thought, hastily removing it and straining the glaze into the metal strainer until 122'F. Reprieve.

Now, however, came the downfall of the glaze: - Unfortunately, my eyes had slipped down to the next paragraph in the recipe, and I had now begun to strain the glaze into the 2 cup measure [which was meant to be the step after the stirring in of the gelatin]. About 4 ounces into that task, my eyes suddenly caught sight of the little green bowl full of bloomed gelatin set to the ready. Drat. Now I am panicked, trying to stop the straining, finding another receptacle, and chocolate is oozing. I find another bowl, retrieve most of the chocolate and try to stir the gelatin into it. So, finally as directed in the first place, I strain these ingredients into another bowl stirring it gently - it looks like grits. However, I still cling to the hope that it will dissolve the gelatin since it is very warm. But it doesn't. And I wait to pour it onto the poor rock of a cake, and continue to take its temperature many, many times until it finally falls to just over 80', but it has gotten so thick. I remove the cake from the fridge and begin to pour - lukewarm brown grits fall from the cup, plopping onto the top of the cake. Well, now we know. I take the small offset spatula and begin to push it here and there, hoping to effect some semblance of a flat surface. So, the glaze was ruined by my allowing it to thicken past its 190'F, and by not stirring in the gelatin at that time the temp fell to 122-140', and then re-straining it. I feel it would have been pourable when it reached 80' under normal circumstances, as Rose directs. I refrigerated the cake over night. In the morning, I then applied a hair-dryer to it - partly to obtain shine, and partly in the desperate hope that maybe one gelatin grain would disappear. The leotard was just unforgiving. I don't see the glaze as being difficult at all, and will be comfortable making it again, just following directions! I can't even blame the cocoa.

You can see how lumpy it was below.

And gritty.

I cut the cake and was confronted by a myriad of holes and dry as a bone. It will require much ice-cream.

My list now includes: An oven thermometer [finally], two more pizza stones, some Green&Black's cocoa -- and learn to use my SousChef software that speaks the directions in its little computer voice!

Saint-Honore' Trifle

2010-05-15T14:27:00.000-07:00

Creating this trifle has long been anticipated by me. My hesitation was because of the room in my 4' x 8' kitchen, and concern for not having space to make the spun sugar. Finally, however, I decided to go ahead. These were my experiences:

Day 1: First I obtained gorgeous strawberries.

My friend remarked to me that it was interesting that these were California berries from the local market, and not from growers here in Poteet, Texas, the Strawberry Capitol, and known for the sweetest strawberries. Poteet celebrates, and is famous for their April festivals, held this year on April 10. In actuality, it is true this California variety at hand was not as sweet as those from Poteet. I helped them along by rinsing them in Champagne vinegar, tossing and draining them, cutting and then macerating them for a short time in superfine sugar. They were scrumptious.

Day 1: Baked the cake and cooled completely. Chilled before leveling and torting.

Cut to fit trifle bowl. Wrapped for the night.

Mixed apricot and marmalade with

Grand Marnier. Saved to spread the 4 layers with the mixture.

Prepared Grand Marnier syrup and saved for syruping the trifle layers as composing.

Day 1: Made up two other mis en places: Gathered and measured/weighed ingredients for chiboust cream. I needed 5 yolks instead of 4 to make the 74 grams; used vanilla paste for the little seeds and a Madagascar Bourbon bean.

--and measured/weighed out the whipping cream ingredients.

Time for bed.

Day 2:

First, I spread marmalade mixture on each of the 4 layers of cake that had been leveled and cut to fit trifle bowl.

Made the chiboust cream.

It seemed a little sweet, but maybe because I had used Castor sugar.

To begin the assembly of the trifle, I placed the first marmalade-bottom-layer in trifle bowl; moistened the top with Grand Marnier syrup; covered with chiboust cream and then strawberries. Continued until the top layer, which was syruped and creamed. Wrapped and refrigerated the trifle overnight.

Day 3: I Prepared the whipped cream with the intention of making large star drop-flowers all over the top of the trifle. However, after placing them around the perimeter, I ran out of whipped cream. So - strawberries in the center seemed like a good alternative. Then I finished and refrigerated the trifle.

Day 3: Now, I plastered an area of the kitchen with newspaper and taped down the oiled dowels. I brought in a little step stool, and readied the cut-up whisk and the Thermapen.

I boiled the sugar to amber at 360 degrees, and tested it until it quickly began to fall into strings. I waved it across the dowels, delighted to see the angel hair strings take shape. Hooray! It works!

This endeavor was made easy for me by examples such as Marie's and Monica's. Without those examples, I question whether I would have attempted the sugar-spinning adventure because I thought the space too small in the kitchen. But when I watched Monica and Marie, I realized that Monica really didn't use much space at all, and that for me it was a possibility after all.

Spinning completed, I gathered it into a loose round shape and sat it in its oiled glass bowl. Then brought out the trifle and placed it on a table with the spun sugar crowning it. SO pretty.

I have removed the crown several times and put it back into the freezer in it's oiled bowl, covered tightly. It seems as if it freezes well there, as Rose notes, and can be used again - if there is any left, of course.

The first portion was served to the terrified husband, for having survived his horror as his wife-gone-mad wielded a sharp object around in the air with burning strands emanating from it -

And, then to delighted friends and neighbors . . .

Of course, this divine confection is breathtaking, a vision - not to mention the fact that it is angelic with all of its elegant composition of flavours and textures. Indeed, glorious. And, I am happy to say that I was able to complete it. Now I shall go reward myself. Mmmmm!

The Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting

2010-04-27T19:04:00.000-07:00

This cake seemed simple and I anticipated no problems. This, in itself, can be one - because I can get careless.

You know, I have difficulty moving back and forth to view the recipe. It's not that the distance is that far; in fact it is four feet back and forth across. Nevertheless, I lose focus. My friend, Leah, has gifted me with a software program called "Sous Chef." One may scan the recipe into it. It then appears in very large text on the screen, and it speaks the directions - out loud. I am in awe. I can't wait to try it.

But back to the present challenge - I set mis en place. I have a very small counter space where two KAs sit forward, and a Cuisinart sits in the corner. For this project, I moved the food processor forward and the KA stand-up to the left. This machine is the latest one I have acquired. I am used to my tilt-head. Dealing with a bowl that fits on side heads and has to be pushed down in the back and then the whole thing moved by a lever up and down was a bit daunting, but I might as well get used to it, I bought it. This arrangement is crowded for working, to say the least.

As you know, the whole Banana Cake starts out using the food processor with bananas and creme fraiche being blended. [It also requests addition of the Turbinado sugar that sat brightly on its tray, ignored by me]. The banana, egg [I added extra yolk], vanilla mixture is added to the KA and oil added.

The dry ingredients are whisked together. The dry inredients are to be sifted into the batter. I placidly took my handy battery sifter in my left hand, attempting to turn its button on and off. The PourPerfect bowl with spout was grasped in the other hand, aimed at the sifter. I turned on the sifter and began to attempt to pour flour into that sifter, balanced carefully [actually not so] against the bowl and the space between it and the beater.

The act of sifting went forward, but suddenly near the end of the task, it lost it, and flour mixture began flying. Probably half cup or more - spewing out all over. I thought, well that's that cake. But I just scraped up what I could with a bench scraper, threw an extra handful of untreated cake flour from the container into the bowl and turned on the beater. And then, in front of me: Of all things -- there was the little bowl of Turbinado sugar, still sitting brightly on its tray. It was to have been added initially to the banana mixture. Well, you know what I said ^#[-= ! And, then feeling sorrow for the little sugar, I just slid it into the bowl of now even more dubiously- balanced ingredients. I let it all whirl for a good 2 minutes plus until it seemed to be mixed, and turned it into its pan with apologies to it.

Thinking the worst, I went away, and returned in 15 minutes or so. Peeked through the glass in the oven, and behold -

This sturdy little cake was rising happily. I was awestruck. I have been attempting to listen to Hector a little better lately and so I took the temp of the little cake with my Thermapen instead of a toothpick. It was about 202f. Looking firm, a slight dome, good color, sides just beginning to pull from the pan. It was ready.

I removed it, let it sit 10 minutes, in the pan, inverted it. Went back a few minutes later and reinverted it.

And as we speak, a couple of hours later, it is cooling. It is all I can do to keep from going out there and leveling it so I can see what the interior brings, and steal a bite. But I want to refrigerate it over night. The final verdict won't come until tomorrow night after it is frosted. I now have leveled it and it was moist and full of texture, the taste of banana, and the slight taste of the caramel of the Turbinado sugar. It was a miracle to me that the loss of certain ingredients in the flour spill hadn't ruined it. But Lady Luck was here for sure.

The cake turned out beautifully. The dreamy, creamy white chocolate frosting was a dream to make -

--delicious and pretty on the top of the cake. We found the combination superb in its simplicity. It will be very easy to make again, quickly for any appropriate occasion. [excuse photo color of frosting]

Sicilian Pistachio Cake

2010-04-20T17:03:00.000-07:00

I have been enamoured of this cake since I have first seen it; Matthew's, and then the ones created by our Heavenly Bakers.

Eternally, I find myself playing catch-up with our cakes, having been renovating our living quarters, and retiring from my job. Hopefully, I will be more able to participate now. I really miss you when I am not here. This is my first cake for a month.

That being said: To prepare for this cake, I went on a two-week search for the pistachios. As others have found, they where were out of stock at Kalustyan, and La Cuisine, etc. Finally I found them through Amazon at an Amazon-like price. Wow! And they were not slivered, and they were darker than those I had seen. However, they tasted really delicious. I slivered them the best I could to get the insides to show. I had hoped for the violet color, but they were more lime. They photographed darker than they are.

The cake was to be a surprise party gift, and I wanted it to be double-layered. I have usually been setting mis en place the evening before baking. So I did this. I doubled, weighed and combined the dry ingredients as specified. Ground the nuts and sugar. Flour. Separated the sour cream. Weighed the butter and took it out early the next morning [In retrospect: Altho holding shape but squishy - I didn't take its temp. Mistake]. The eggs were left out at room temp, but I did not set them in warm water before using; I did not weigh them [Later I think, I know better]. Did I not beat the batter long enough? Was the rack down one too low? I did not have a thermometer in the oven [I do still need to get one]. Something could have gone amiss because I don't usually double a recipe; maybe I did something wrong in that area? Did I not grind the pistachio/sugar fine enough? I had cheated and did not use super-fine sugar. I thought why do that when it is going to be ground anyway? Well - Back to reality -

I have not had this problem before, albeit many other problems! Now, I have visited the baking forum and have read the seniors' ideas on this. Mostly oven temperature. And under-beating re structure.

It would be interesting if I had done all things I know to do, and the cake still cratered. At least then I could rule out things, and less obvious reasons could come to light.

I fled to the forum. I noted that people who wrote that although their cake fell in, also wrote that it was delicious in flavor. Mine was absolutely delicious in flavor, as well, and with the few drops of pistachio essence it seemed ethereal. I thought it a little dense. Perhaps it is meant to be. But under the circumstances, I would conjecture it was most likely the result of some maltreatment of mine that had perpetuated the caving in.

At first, as I watched the cake in the oven, not rising in the center at 35", I was in a panic. I read that in this type situation, others thought theirs not done and let the cake stay in the oven longer. I did this also, and tested it. I would have thought it underdone as well except that the sides were very far away from the cake pan sides by then, and the color was approaching copper. I decided to give up and try to rescue it.

I followed normal procedure and cooled it. Wrapped it and refrigerated it. What was I going to do with it. It looked like one of the tortes meant to be filled with fruit. Finally, I gave up and took it out of the refrigerator. I began to attack it with my 14" knife to level it.

This actually did a very good job. And I had my first taste of it. Fabulous!! However, it still had a very slight basin in the centers of the layers that, perhaps, a few tricks of the eye could remedy.

The bc having been made, I now put filling into the lower-layer basin, leveled it; then some into the upper layer and leveled it. I frosted the lower layer and placed the bottom layer upside-down onto the top. This left the bottom flat and the top layer flat. I chilled it a bit more, and because of the cake's consistency, I crumb-coated it.

Then chilled it for a few minutes and frosted it, using a bench scraper to try for smoothness.

I decided not to attempt to adhere pistachios all round the cake, a la Matthew - whose was awesome. At this point, for me, it was more prudent to stay simple. I couldn't bear another problem to solve, and adhering pistachios by tossing them up from below onto barely sticky mousseline was not something I could strive to attain that evening, or maybe any other evening without him to share his expertise.

In my opinion, this cake is remarkable, a real winner. The flavor is sensuous and alluring. Perhaps mine was a little dense from being overbaked/underbaked, but most assuredly - I think it is absolutely beautiful and can't wait to make it again.

Echo says yum.

The Lemon Poppy Seed Sour Cream Cake

2010-03-20T23:53:00.000-07:00

Since I used the Nordic Ware Heritage Bundt cake pan last week for The Whipped Cream cake, this week I decided to employ a small Lemon Loaf pan from Nordic Ware that I have never before used. Since it has lemons and lemon leaves in relief on the top, I thought it would be pretty for this lemon poppyseed cake.

I knew there would be excess batter, so I readied the Lekue muffin pan for whatever was left over from the loaf pan.

Now, however, it became obvious that I had put too much batter in the loaf pan and too little in the muffin pan. The muffins were barely to the cavity top, and the loaf caught up very quickly. After baking, their bottoms were syruped after being pierced with a wooden skewer. I leveled off the cake with some chagrin.

Ultimately the cake released dutifully, and inverted, revealing a pretty browned color, with its lemons intact from the mold. After piercing and syruping the top, the cake was cooled. I then wrapped it well, and put it into the fridge over night. The muffins were devoured immediately-before refrigeration.

Mis en place for this cake was not at all complicated. Fortunately, in this area, the only thing I almost forgot this time was to wash the lemons with soap and water, and dry, to prevent bitterness from the zest, per Hector's reminder. I realized just in time. I enjoyed the way the Beater Blade worked with the batter. And next time I will be more careful in filling the pans. I just may have to get better at weighing in!

The flavor of the muffins was lovely, and lemony. The crumb moist and fluffy -they never made it to the fridge. The cake married well in the refrigerator and when brought to room temperature the next day, it was fabulous with its slight lemon glaze on the outer crust. I found myself on midnight refrigerator raids. My family enjoyed this cake very much, and I am sure it will be a hit whenever I make it again. As most of our other 'bakers' remarked, it is a favorite.

*I was ready to post the picture of the pretty loaf with its lemon encrusted top, but it had disappeared. I called my friend, who laconically remarked this situation is the bane of a photographer's existence. Hence - no picture.

Hanaa: Here is the lemon loaf mould by Nordic Ware.

It holds about 4 cups.

The Whipped Cream Cake

2010-03-14T19:51:00.000-07:00

This cake is so elegant in its simplicity that its existence is obviously only possible with Rose's magic touch, one more time. The occasion is her use of the butterfat found in cream instead of butter added; and then her increase in salt, and decreased sugar and baking powder. I was fascinated by this, although I am certainly no chemist. Just astonishing to me that it would occur to her even consider such a thing that she calls, "just a nip and a tuck."

So, I just followed directions, one more time.

Mis en place:

I acquired a very pretty fluted Nordic Ware bundt pan. I wish they would make little tabs on the side with holes for hanging. I am out of storage space - besides, they would make a great statement, hanging as a collection. And then there are my other acquired baking collections, i.e. liqueurs, sugars, flours, chocolates, etc. I am quite attached to these expanding collections. The problem is the space.

The picture is of my husband holding the mould inside a plastic trash bag to spray it with Baker's Joy. I have forgotten who shared this trick, but whomever it was, many thanks, for obvious reasons.

Everything moved along as it should have - even the eggs were spot-on 150 grams.

I attempted to pierce the bubbles that might exist by going into the batter with a small spatula.

In the oven, the cake batter began to have volcanic- appearing, rising bubbles; I just gulped and hoped for the best.

Fears assuaged - the cake emerged beautiful - golden brown as it pulled away from the sides, I had very little to do to loosen it.

The color was luscious, and just asking for a dusting of powdered sugar ---

For a little decor, I used Tiptree Lemon Curd as well as American Spoon Food raspberry for raspberry coulis.

Thanks to Rose for these tips for in a pinch.

It's interesting how guests are just delighted by simplicity. I have read other comments from our bakers who felt the same about this cake. For us, also, it was a very special Saturday evening dessert to present!

*I did also serve dollops of whipped cream,

to the delight of the baby boy.

Individual Pineapple Upside-Down Cakes

2010-03-06T14:07:00.000-08:00

'Curious' is already watching -- that is not good.

Since today is Saturday, the end of the week, I thought we would use our new
Nordic Ware Mini Pineapple pan to create the little cakes that appear so enticing in "Rose's Heavenly Cakes."

I went shopping and instead of a whole Hawaiian Gold pinapple, they also had them peeled with the core still inside, separated. I got two of them, just in case, but froze the second one. They are fresh and delicious. Everything else we already had. I used canned Oregon bing cherries.

First, as always, I did mis en place. I needed to set up three so it was best to get them all lined up. Even taking these precautions, for example, at the last minute l almost missed setting up the sheet pan and spraying the aluminum foil onto which I would need to release the cakelets from the mould, in a hurry.

After setting up, the mould was sprayed and brushed in the crevices; ready. I had to fiddle a bit to trim the pineapple slices to fit, but then they were fine. They drained on towels. This was set aside. This is where I made a big error, a senior moment, one might say. I put the pineapple and cherries in and set it aside. This meant I had forgotten that the caramel was meant to be placed into the bottom of the mould cavities - first.

The carmelizing began. I really never enjoy this, even with my old copper sugar pan. Constantly turning it, tilting it, and inserting/reinserting the Thermapen is a hot task, and I am impatient, but watchful lest it jumps up too quickly.

The Thermapen, I must say, was a good investment because my preceding thermometers really were inferior to me. At any rate, I took the caramel off about 290F, nice and dark amber; early as Rose suggests because of the Turbinado sugar. I didn't use the Pyrex measuring cup. I had intended to, even had oiled it, but since the copper pot has a little spout on it's side, I just decided it would give me temperature/pouring leverage such that I would be just as quick getting it from stove >to mould as I would getting it from stove > cup > mould. It worked; I didn't have a problem with the caramel thickening and needing softening before/while pouring although I didn't get it exactly evenly distributed. And there it went, right on top of the pineapple and cherries. And I still oblivious to any mishap or the reasons/consequences.

The batter was not difficult. I chose to use cake flour in the dry ingredients,

and the recipe's yogurt and egg for the moistening.

YOGURT>YUM!
YOGURT>YUM!

I used an ice-cream scoop to place batter in the mould's cavities.

The little cakes baked quickly and were ready and browning on top about 20-25 minutes. After removing, I slipped the tiny spatula around inside the cups. It really would have been better piped in, and I didn't spread it with the tip of tiny spatula. That would have helped get better top leaves.

Also, next time, I will ask my husband, or Spirit, to help me flip that sheet pan with the mould under it! I managed to turn it over and then stood there with that object held out in the air, breaking my arms. I was terrified that the little cakes were going to remain in the heavy mould. Finally I just sat it on the counter.

I peeked under the mould:
There they were, all lined up like perfectly beautiful little soldiers. I was surprised to see that, for the most part, the little cake crust had formed into pineapple leaves at the top. I think they are, indeed, worthy of Daguin and Lutece, lol. Of course, that will be in the tasting.

Wistful Echo is just anticipating a treat.

It is very late and I am having problems with the blog - so I naturally sneaked out and ate one [just one] cake. It was SO good, even without accoutrements! We said goodnight.

And then it struck me - while thinking over what I had written here, and I suddenly said to myself:

"What?" -- "I didn't" -- "Oh yes, I did" - and I laughed and laughed. Yet, they had turned out so well - Well, next time, I promise to place the caramel in the cavities FIRST, as the recipe suggests. So much for my mis en place. I guess that needs a double check en place!

Today, I made apricot 'glisten' and served the cakelets to rave reviews! Next time we will make a double recipe, for sure. The boys had some tiny cake pieces. They, too, were happy.
OUR TEA PARTY

The True Orange Genoise

2010-03-02T12:05:00.000-08:00

Greetings everyone!

Being absent from this Heavenly community since Christmas has been difficult for me because it has become a part of my life that is truly enjoyable and special. Many of my friends have become immediately excited and intrigued with stories about what cakes we bake, who is Rose, and her new book "Rose's Heavenly Cakes," and then all sorts of interesting conversations evolve; new friends are made with new learning experiences that even lead them to read our blogs with great interest.

Most importantly, for me, our blog is filled with delicious learning experiences, laughter, never-ending supportive comments, wonderful stories, all centred around expertise of baking gorgeous, and even not-so-gorgeous, lol, cakes! For me this is a new adventure because, although I was fortunate to became good cook early and spent many serious years of study at that endeavor, my daughter was always the baker. So I am starting from scratch and am awed by the complexity of what I have undertaken. Now my daughter has begun to consult with the Rose's Baking Blog, and making friends there; who knows, she may join us here as a Heavenly Baker soon. That would make me happy, and herself I know.

All of these comments are to briefly say how much I have missed being here, and to explain in a few words: Among others, three life-changing events have taken place since my last posting in December, including my kitchen floor being ripped out because of the discovery of three layers of mold - and you can guess what evolved from that. After being besieged by the deadly flu that is making its way around, I fell and severely bruised my ribs. Lastly, two weeks ago I retired from my job as a psychotherapist, working with referrals from CPS and abused children.

Now I will be working only one half-day a week.

Finally, there is light at the end of the

tunnel.

*****************************

Along with myself, my Heavenly Baking Crew is also

excited to be back:
You may observe above that

Summer, my granddaughter, and our researcher,

is fascinated while poring over my daughter's new

volume of "Rose's Heavenly Cakes," as she
contemplates our future cake-baking schedules.

Echo, the purist, our sous chef and confidant, reliably
echoes back
our recipes.

Spirit, always serene in the midst of the fray de la

cuisine, remains in the true spirit of things,

keeping order and balance.

And then there is 7-month-old baby 'Mercurious

Sublimatus' - aptly named. Curi, you will see as time

goes by, is the imp of our kitchen, and of our world -

indeed the true Sorcerer's Apprentice. We aren't

sure what part he plays on the team, except to create

hilarity, and to keep Spirit busy picking up spoons.

***********************

I breathe a sigh of relief as I finally become able to post this week's experience with my old nemesis, the little genoise! I always think of her as a flirty little jeune fille who tricks me at the slightest opportunity. I don't like to acknowledge that I help her along; yet once again today I did just that.

For this recipe, I had acquired, squeezed, and frozen the Seville orange juice while they were in season. We had Valrhona Noir chocolate and cream; Wondra flour, superfine sugar, eggs and unsalted butter, so I was set. I made simple syrup with Triple Sec first; dried orange slices that became a little odd looking after while; melted and strained the butter.

I made the curd and it was, is, delicious. Unfortunately, I didn't have enough left for toast!

Hector says he warms the eggs and sugar on the Induction Stove. Sounds great.

So -- began the dance of the genoise.

I decided to use the Induction Stove to heat the eggs and sugar for the foam. Happily, I turned the machine on and it beeped at me, a good indication I thought. I begin to constantly insert the thermopen, and then my finger, as the eggs are whisked, and cold. I raised the temp to medium; by now eggs whisked to death, and cold. I can't find the booklet. OMG - this machine doesn't work unless a magnet sticks to the bottom of a metal pan. I discover the magnetic timer doesn't stick to the mixer bowl. Aha! I recall I bought an item that transfers the heat through without magnet-bottomed pan. I put it on the machine. Zap -instantly too hot, almost curdled them, but not quite. Temp okay 90 or less, I thought. Onto the KA, high for 5 mins. l then I reduced to medium for a few more minutes. Because I had made such a mess with the eggs initially, I threw in an extra egg yolk. I don't normally change any detail of Rose's, but I already feared I had made a huge mess, so . . .

Actually, after the yolk went in the volume rose again, white and silky. But: I did not scrape down the sides of the foam bowl. I placed a cup of foam and mixed it with the butter and vanilla. I sifted half the Wondra over the foam and folded in with the large balloon. I am seeing flour on sides of bowl. I am remembering Rose's bold-lettered caution about this. Folded the remaining flour, with balloon, forgetting to use large spatula. Lastly, in with the warm butter and foam mixture. Stuck fingers in through bottom, not believing I would know a ball of flour if my fingers came upon one. Although, I very well know how to recognize them when they are pearls showing on the bottom of my chocolate genoise!

The oven is at 350F and the cake baked for 25 mins, golden brown, toothpick clean. Took it out inverted, left parchment on [have learned not to take it off on genoise] and reinverted.

After cooling I syruped with a silicone brush that has four layers of bristles that sort of carry and drop the liquid as opposed to brushing. It is very nice. I wrapped the cake well and let it sit overnight. Maybe I should have put curd in at that time, but it was so foamy and wet that I felt it would fall apart if handled further at all. In the morning I put in the curd and wrapped again to cool well.

I made the ganache and frosted.

I don't think the cake survived its cold eggs being manhandled before heating. It didn't rise well, not to the top of the pan. But under the circumstances it could have been a lot worse! It wanted to, and did, list to one side. Come to think of it, it ended up being like knock-you-out 120-proof, syruped cornbread - but that's not all that bad with Seville orange curd, and dark chocolate.

I have received kudos for this cake, and I will definitely chance another encounter with this insouciant jeune fille genoise because I enjoy it's qualities. As genoise is known to do, after time in the fridge, the syruped layers married and mellowed the tangy Seville orange curd flavor with the sharp Triple Sec, creating delicious tasting cake, even if it didn't reach genoise proportions -
this time.

We now have a large choice of cakes ahead in playing catch-up to the Heavenly Bakers, so you will be hearing from us soon. We are very glad to be back.

Zzzzz

The Fruitcake Wreath

2009-12-18T19:11:00.000-08:00

mis en place

In my childhood, the Christmas fruitcake was always made by my Aunt, and like Barbara's father's, it was stashed to mellow for months. It was only later in life that I realized I didn't really like the cloying sweet candied cherries, and taste and texture of the citron; from that time I have assiduously avoided fruitcake.

At this time, however, trusting Rose once again, I determined to be adventurous. I sent for the Parisian cherries, and mixed orange and lemon peel glaceed fruit from ChefShop at a very dear price, as others have noticed. When they arrived, it was tortuous to keep from consuming more of these delectables than I needed for the recipe required. As instructed, I macerated the fruit and raisins in a glass quart canning jar with the rum, turning them daily. It was pleasant to walk by and see the sparkling, colorful mixture resting on the tray where the mis en place was coming together. Next on the tray came the toasted nuts. The Muscovado dark brown sugar, and later the creamed butter; the eggs. Flour, baking soda, baking powder and salt.

When I first saw the picture of Rose's NordicWare Wreath pan, I felt happy to see pinecones and the large ribbon. I sent for one. If this cake was as fabulous as I thought and hoped it would be, it should have that special pan. I sprayed it with Baker's Joy. Since that time I have noted several comments about how to use it for other holiday cakes; for instance, ButterYum suggests an eggnog cake, decorating the bow etc. This is very exciting!

Now that the fruits were happily macerated and ready to go, off we went. We followed the directions; quickly the batter came together. When, after about 65 minutes, the cake emerged from the oven, it was perfect at the rim of the mould.

It received it's first dousing of 1/4 cup of rum while still in the pan, and remained there until it was completely cooled. In the meantime, I readied 36-inch strips of cheesecloth soaked in another 1/2 cup rum, and cut long strips of saran wrap, and double-strength foil, with which to more securely wrap the cake for storage and/or shipping.

The cake is a surprise Christmas gift for my friends Suzan and David in Northern California, where I hope they will enjoy it with hot buttered rum, or eggnog, by their wood-burning porcelain stove, Alice. I will leave a blank here in the post so that they can send a picture for us to see what a slice looked like after being cut.

*Spirit guards this spot, awaiting a picture of a cake slice, and critique from Suzan *

When inverted, the cake looked beautiful, perfect, and so rich. However, after each dousing it looked even more lovely as the fruit began to peek through the cake like tiny, scattered jewels.

The rum-soaked cheesecloth made an etheral shroud,

and then the plastic wrap, and then the foil, and then into the box filled with bubble-pak, double-boxed, and so on.

Today it finally shipped. I hope it arrives in one piece, but even if not, chances are the resulting pieces will be delicious! The most fun will be that she doesn't know a thing about it. I do love surprises!

Oops - as I write just now, a horrible thought - Quickly, I went to my husband who reassured me that he had thought to write, 'This Side Up' and 'Fragile' on the carton. Without it, there might have been the wrong kind of surprise.

What to my wondering

eyes should appear . . .

MERRY CHRISTMAS TO ALL ,

AND TO ALL A GOOD NIGHT.

love, Spirit

The Classic Carrot Cake

2009-12-14T17:47:00.000-08:00

Like others who have expressed in the blog their not-too-strong feelings of excitement at the prospect of baking a carrot cake, I felt the same tinges of disinterest. Of course, with the rousing results of our cakes thus far, I might have known better. Baking the cakes included in our Bake-Through agenda is a joy. No matter which cake is presented in Rose Levy Beranbaum's new book, "Rose's Heavenly Cakes," there seems to be something unique and exceptional about it. It would follow, then, that this 'Classic Carrot Cake' would be very special, indeed.

mis en place

Actually, this was a simple cake to prepare. The most difficult task was shredding three pounds of carrots. I used the medium-large-grating side of a box grater. This, of course, was not a difficult task at all, except I finally found it necessary to bind up my little finger; after that it was a breeze. I did forget to add one-half the amount of raisins. They do add a lot to the cake; next time I will remember. The molasses of the the dark brown Muscovado sugar lends a great depth of flavor. The color of the cake is thrilling. My cake was so moist that it was almost loosely crumbly. I don't know if that is the result of something I didn't do, or did do. I haven't seen reference to that on our blog, but if anyone has curiosity or answer, please let me know. Perhaps that is its nature. Thanks. Since this cake has the merits of simple and the most flavorful carrot cake I have ever encountered, to me it is special. I will definitely make it again - with all of it's raisins.

mis en place

In my opinion, the Dreamy Creamy White Chocolate Frosting was dreamy and creamy, luscious, and just the right thing for this cake. Particularly dreamy with its white chocolate, marrying so well with the carrots' flavor. And, once again, very simple to prepare. I used my new La Bomba bowl to melt the chocolate.

Since the creation of this cake fell during Chanuka, we invited our friends, Leah and Rosty, who observe this holiday, to join us for celebration. They thoroughly enjoyed the cake, and we enjoyed the Festival of Lights together.

But, it doesn't stop there, I must confess. Actually, it came to pass, in the dark of that very night, that I crept ~~~ into the kitchen and > attacked my precious, furtively- saved slice of cake . . . mmmm! Smiling, I returned the remaining half of it to the fridge and left, turning out the light. Next, a flash, in that instant himself the Devil, fancifully attired in ruffles of chocolate, buttercreams and spun sugar, appeared and intoned, "You must immediately hasten back into that kitchen, and devour the other half of that slice of cake"! SO, but of course, I did and . . . Yum! [Shhhh. Please don't tell].

'Mercurious Sublimatus' assures he most certainly would have done the same!

The Pure Pumpkin Cheesecake

2009-11-26T20:33:00.000-08:00

The Pure Pumpkin Cheesecake was lovely after the heartiness of our Thanksgiving feast. It was also a surprise departure from the usual pumpkin pie.

For this springform setup, I used a shallow 13" paella pan as the bain-marie, and it worked very well along with a double layer of cake strips on the springform pan. I could see how much water was in the bath behind a double-layer of crumpled heavy duty-foil, and it was easier to remove.

Here it is in the oven

The Ginger Snaps for the crust in this recipe are called 'Mi-Del' and they were delicious. They had the Snap and flavor of real ginger. I have never had ones like them before. Next time, I will increase the crust recipe a bit because it was very difficult to reach one and a half inches up the sides. I would also use a cup to help push the crust evenly. Also, next time I will incoporate a beurre noisette, which I do think lends a deeper, nutty flavor that would enhance the crust.

The pumpkin, cream-cheese batter was very simple to blend, and tasted marvelous. I used Libby's pumpkin as Rose suggests for those of us who do not intend to use the real thing. Without the spices of the usual pumpkin pie, and with the addition of the turbinado sugar, this cheesecake was subtle, velvety and elegant.

There were some small bubbles when I poured the batter into the pan. These could have been from my processing too long. I am not really certain, but was happy to see they disappeared in the baking.

caramel mis en place

The caramel: It was either that the cream was not hot enough or the sugar hadn't reached temperature, probably the latter. After the sugar was boiling a good while, I inserted the thermometer in the syrup with the saucier turned over to the side. The thermometer took forever to rise and the syrup was turning amber, so I took it off - too early. After being refrigerated, however, the caramel was just of a consistency that I could pipe it. Next time I would really want it darker, and more candy-like, to better offset the creamy texture of the cheesecake.

The cheesecake baked beautifully within its expected time frame. Heeding Rose's directions always pays off.

Everyone declared that once again Rose Levy Beranbaum has created a Heavenly Cake. The Pure Pumpkin Cheesecake was an uncommonly beautiful and luscious ending to our Thanksgiving celebration!

Philemon agreed!

Hungarian Jancsi Torta

2009-11-16T12:40:00.000-08:00

Because it was on the list of Heavenly Baking, it was on my agenda, although I probably wouldn't have chosen it left to my own devices. I have noted similar remarks in some of the other blogs, and I felt the same way. But I was also baking it because I think that the cakes in this book, Rose's Heavenly Cakes, have evolved into the most exceptional cakes of Rose's repertoire. So there were two very good reasons to bake it.

I haven't owned a springform pan for aeons, but our erstwhile Williams-Sonoma was very happy to remedy that for $46.00. Wow. Concealing the price slip from 'prying eyes,' I made my way home to the kitchen. Now I needed a bain-marie. The grocery had a pan 12" and I brought it home. Indeed, this was going to be a very tight fit, with cake strips, foil, parchment, and the kitchen sink in this contraption. Actually, it turned out okay, except for not being able to see how much water it needed in the bottom with such a tight fit. And there was no water left in the bottom at the finish.

With the 'contraption' resting on the oven rack pulled-forward, I used a very small funnel between the foil and the pan [my friend's brilliant idea] through which to pour the hot water; spillage producing billowing steam that I was convinced was going to totally deflate the cake. At this time - a moment of deja vu, Jacques Pepin laughing at those of us who normally prepared a water-filled bain-marie at the sink, and carried this sloshing vessel to the stove. He then blandly announced the most expedient way is to take the water to the oven. Where was he today? Besides, he had a waist-high oven, and I was leaning into a steam-filled furnace. Merde!

So now, a week later, I am searching out a 13", or even 14" pan if necessary, in which to bake other cakes requiring this setup. Rose showed a larger amount of crumbled up foil between the 9" and the outer pan, so it will be significantly easier to view the water, and just less unwieldy. The parchment band worked well because the cake rose just to the top of it, but sank on the sides as expected. The center did dip a tiny bit, but when the sides fell, this was compensated. You can see the parchment collar being removed.

You will notice a large hole in the center. This is from my brand-new-fancy-cake-tester that has a somewhat large tip meant to turn bright red, as shown in the press. The problem was, that cake could have cratered by the time that tip turned bright red. So, panicked, I began inserting other thermometers in there. Finally, I just took the cake out. It looked beautiful, but for some reason I had worried it wasn't quite done. I should have just used the standby toothpick in the first place. So, crisis averted, and everything fine. Happiness reigned.

One other thing along the way - you may notice the underside [parchment still on] has some of the 'little white pearls' of genoise notoriety ... Of course, I did notice that Rose cautioned in the recipe to be careful to get that meringue well incorporated. But - well, the batter was thick, and one more time, I was afraid of deflating it - I didn't incorporate the sacrifice well. Sigh. But as Rose recalls, her guests thought they were meant to be there. Mine thought the little flecks of meringue were what was making it so light. Who was I to say nay? Grin.

We waited until it was cool, and ate a small piece - it really wasn't cool enough, but we were greedy. In the morning, however, I was surprised to see my husband standing in the doorway with a mischievous grin, and a plate in his hands, announcing "this is great."

Finally, served as dessert, partially chilled, with Swiss cherry preserves and a dollop of creme fraiche, our friends proclaimed it: "Delicious!!"

Tomorrow I hope to bake the Pure Pumpkin Cheesecake. A NordicWare Holiday Wreath mould is en route, and I have also ordered candied fruit, and Muscovado brown sugar from ChefShop for our Fruit Cake. So, I am already excited about the next two cakes.

!!!HAPPY THANKSGIVING!!!

P. S. I must apologize for my picture quality. Actually, I think the iPhone does a remarkable job, but am hoping Santa might bring me a more effective camera to add to my fun!

Shamah Almond Chiffon

2009-11-13T17:22:00.000-08:00

Next, I moved on to the Shamah Almond Chiffon cake. It sounded fascinating, and it was. A few mishaps, but nothing serious. I didn't burn the almonds for once. I really need to begin to weigh the cake pans for batter, and to be more careful to smooth the batter with a small offset spatula before it goes into the oven. The layers are coming out uneven. I was moving too quickly, and removed the parchment off the cake layers in a second. I realized too late that Rose really meant to leave them on. I also forgot the silicone strips. It seems I recall someone saying one mustn't use them, when? Genoise? The frosting not swirly, or am I needing a lot of work? You guessed it!. This is just objective criticism. I have known for some time that I needed to weigh that cake batter!

Also, as you can see from the slice of this cake, there are spots. Those spots are from the Amaretto syrup, believe it or not - it took me some time to figure it out. First of all, I had put the syrup on with a brush [Rose suggests a large syringe tube (mine is 70cc) without the bottom portion to just sprinkle the syrup]. Now, I have one of those, but did it really matter if I used the brush? Well, it did. Rose just talks, all I have to do is listen. And secondly, I had made the cake in the evening and served it the next luncheon. It was wonderful. How could it not be with the layering of those flavors and texture. But, then the next evening - Wow! By then that syrup had dispersed evenly, and married with the other ingredients, and the texture was fantastic. It was Divine!

The Chocolate Tomato Cake with Mystery Ganache

2009-11-11T18:23:00.000-08:00

When I recently joined a group of Heavenly Bakers, who intend to bake their way through Rose Levy Beranbaum's new book, I didn't really realize the portent of that. However, now catching up to their calendar, I must say that it is a bit daunting for me who is a fledgling baker. Moreover, I am even a fledgling blogger as far as setting a blog up. Thank heaven for my friend, Leah!

After my initial decision, I made my way to the kitchen, i.e., the place from whence all these delectable creations would emerge. This stage for the mis en place carries most of the burden for the infinitesimal cuisine to the right of it. It is also my dining room table. Now, this aside is for Bill, who has long maintained his is the smallest kitchen/galley. Hey Bill!

I began my late arrival of baking for the series by choosing the Chocolate Baby Cakes Oblivion. I had a bit of jaundiced eye while wrestling with an undulating silicone muffin pan and boiling water and steam. There has got to be a better way to build a mousetrap. Nonetheless, the next day the baby cakes were fantastic.

Next, I decided to have some Halloween fun, and undertook the Chocolate Tomato Cake with Mystery Ganache for this purpose. I thought I would just add some orange-red to the buttercream for flames, and use the tiny star tip as Rose suggests. The cake is not really a difficult one to make. I did it the day before, using Green & Black's cocoa. The cake was frosted with the ganache of Valrhona Le Noir, and its mystery ingredient. So the perfect cake was ready and waiting in the morning for its embellishment.

This cake is fun and showy, accompanied by its little Halloween black Boo! napkins. Everyone was captivated by the story of Rose opening the New York Stock Exchange with this cake as part of the Campbell's celebration of their 100 years. It was really the hit of our party. However, needless to say, nobody got the door prize - a can of Campbell's Tomato Soup!

It takes about 60 of the rolled wafers for the candles. I used 'Creme de Pirouline' filled with chocolate hazelnut. It didn't take long to trim the wafers into staggered lengths with a small, curved serrated knife, that now had the opportunity to finally come alive. I removed the cake from the fridge for just a few minutes and the cookies went right into place in the frosting, in some cases supporting each other. The little flames were piped after the 'candles' were in place and looked very festive. [One suggestion, don't try to have the little wafer-candle be crisp on the cake side. It just isn't. So, just dunk it into a blob of ganache and crunch away. That's what I did.]