I can’t believe it’s been almost a month since I’ve baked anything from Rose’s Heavenly Cakes. Since that needs fixing, I made 2 cakes this weekend, in a failed attempt to catch back up with the group. I realized when I looked at my list of cakes that I only had one cake left in the flourless cakes chapter. Since the rest of the group is doing something from that chapter this weekend, I figured I would too. I made the Ginger Cheesecake back on June 21, 2010, and if the title of that post was anything to go by, it looks like I was playing catch up then, too. I think I tend to do that in the summer. The other one I baked this weekend was the deep chocolate rosebuds (or, in my case, cupcakes), which the rest of the group baked last weekend. Anyway, I don’t know why I put the Torta off for so long, but I’m glad I finally baked it.
Hungarian Jansci Torta (and Deep Chocolate Cupcakes)
September 19th, 2011White Gold Passion Genoise
August 21st, 2011I’ve finally baked every cake in one of the chapters in Rose’s Heavenly Cakes! The last one on my sponge cakes list is the white gold passion genoise. I was lucky enough to find frozen passion fruit puree at the little “Mi Tienda Latina” grocery store in downtown Kitchener by the bus depot. This cake has a lot of different components and a lot of steps to it, but none of those steps are anything we haven’t done before as part of this bake-through. I’m going to let the pictures do most of the talking again this time, since there are a lot of them!
To start off with, I got out and weighed/measured all of the ingredients for all of the various components of this cake. Many of them needed to either thaw or come to room temperature, so I figured getting everything set out at once was the easiest way to do things.
Genoise Ingredients
Curd Ingredients
Syrup Ingredients
Custard and Buttercream Ingredients
Whew! That’s a lot of bowls! Time to start consolidating some of those things.
(German) Chocolate Cake
August 15th, 2011Strike out the German. I just made chocolate cake. I didn’t make The Goop, as Evil Cake Lady called it. I’m not sure if I can count it as knocking one off the list or not. Probably not. Instead of finishing up the cake, I went to see the last instalment of the Harry Potter movies with some friends tonight.
All that being said, this is a delicious chocolate cake, and because it’s made with oil instead of butter, it stays moist and soft even when cold, which makes it perfect for ice cream. I love it.
Post-movie snack
Catalan Salt Pinch Cake
August 8th, 2011Don’t let the title fool you. The cake I made this past weekend, from Rose’s Heavenly Cakes, has nothing to do with salt. In fact, there’s no salt in it. There’s a lot of egg in it, but also a lot of almond, and a lot of air! I’d been ignoring this cake for a while (the rest of the Heavenly Cake Bakers baked it back in November 2009). My reluctance to bake it can be attributed to 2 things: The name, and the lack of frosting. I shouldn’t have passed it up. It’s easy to make (though time consuming) if you let your mixer do the work.
I figured it was time I made this cake, in my quest to bake my way through Rose’s Heavenly Cakes. I’m now only one cake away from completing the sponge cake chapter, and since the white gold passion génoise is on the menu for 2 weeks from now, I can finish at least one chapter this month!
Cooled, and a bit deflated, but delicious
Plum Round Ingots
August 1st, 2011Or should I say Apricot round ingots? Plums aren’t quite in season yet here, so I swapped in apricots in their place for this week’s cake. I haven’t baked much of anything in a few weeks, unless you count bread or chocolate chip cookies. We’ve been busy with other things lately (pictures at the end of this post). My other excuse is that I’ve already baked most of the cakes that the group playing catch up was doing these past few weeks. Not to say those cakes wouldn’t be worth making again, I just haven’t had time. Here’s my link to the whipped cream cheesecake. Here’s the one for the Chocolate Tomato Cake. I think I already posted my link for the Lemon Canadian Crown in one of my previous posts.
Enough excuses, let’s bake.