Who could resist a cake with a name like that? Yes, it does have 7 pages of instructions, and is made up of a biscuit, apricot preserves, poached apples, a caramel, a custard, a meringue, whipped cream, and a glaze… but it sounds heavenly, right? Besides, like Katya, I “signed up for this because I like heavily involved, ridiculously detailed baking projects, right?”
Month: September 2010
Golden Lemon Almond Cake
This week is another free choice week for the heavenly cake bakers group. Last time we had ‘free choice’, I made the no bake whipped cream cheesecake. This week, I gave the list of cakes to my husband, and asked him to pick. I told him to pick something that didn’t have a date next to it, but had a link for the recipe title. It took him about 30 seconds. “Golden Lemon Almond Cake.”
Gold Ingots
or maybe we should call them gold squares, since that’s the shape of pan that I happened to have to bake these in. This week’s “heavenly cakes” selection is the gold ingots, also known as financiers classiques. I’ll admit to the same hesitation about this choice as many of the other bakers, since the peanut butter ingots weren’t my favourite, but they weren’t bad, so since this is on the quick and easy list, let’s bake!
Heavenly Cake List
Just a quick post to remind my fellow heavenly cake bakers about the list of the cakes in Rose’s Heavenly Cakes that I have put together. I just updated it with the recent cakes. If a cake has a line through the title, that means we’ve baked it since the group started last fall. If it has a link to one of Marie’s posts, but doesn’t have a line through and a date next to it, that means Marie baked it before the group started. The lines through the dates are just for me to keep track of my own progress on cakes I’ve made and cakes I haven’t. If no line through, no link, and no date, that means it’s not on the schedule and has not yet been baked by any of us, including Marie, so isn’t an ideal choice for free choice week.
eatsndrinks.ca 