Individual Pineapple Upside-Down Cakes

'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

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

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

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!