i am a recipe writer and teach baking. to schedule a class, write to myyellowkitchen@gmail.com
i am a graduate of the culinary school of rose levy beranbaum, author of the cake bible. rose world cake is hers.
my bio here. this blog is my interpretation on the 2010 iacp cookbook of the year rose’s heavenly cakes:
this blog has ended, i’ve compleated all the cakes from the book.
become a fan of www.facebook.com/myyellowkitchen for my new recipes.
friend me as Hector Wong for informal daily kitchen action.
Today is my last take. I finished baking all the cakes from 2010 cookbook of the year (IACP): Rose’s Heavenly Cakes.
hector’s take on ROSE’S heavenly CAKES: Molten Chocolate Souffle and Lava Cakes (page 359):
ROSE’S heavenly CAKES: Molten Chocolate Souffle and Lava Cakes (page 359):
1- the ganache plugs, shaped:
2- silicone pans sprayed with baker’s joy:
3- fresh from the oven:
more photos on hector’s new take on ROSE’S heavenly CAKES: She Loves Me Cake (page 15), with avocado.
here is hector’s new take on ROSE’S heavenly CAKES: She Loves Me Cake (page 15), with avocado:
the flavor was very very nice, no avocado aftertaste. the texture was coarse, not melt in your mouth. was like corn bread
hector’s new take on ROSE’S heavenly CAKES: She Loves Me Cake (page 15), replaces butter with avocado. nothing else is modified. this is the pan as used on the book: the nordic ware daisy pan.
here just added the dry ingredients:
and mixing in action:
on the pan on it way to bake:
hector’s new take on ROSE’S heavenly CAKES: Golden Lemon Almond Cake (page 37) baked with avocado instead of butter, and passion fruit instead of lemon.
the taste was extraordinary, the texture was denser. i will consider mixing this cake using an oil based mixing method instead, such as the banana refrigerator cake or the pumpkin cake: cream the avocado with the sugar and all the wet ingredients, then add the flour and rest of dry ingredients and mix just until incorporated.
hector’s new take on ROSE’S heavenly CAKES: Golden Lemon Almond Cake (page 37) baked on the pan as done on the book, the nordic ware bavaria pan
however, i changed just about everything else:
ROSE’S heavenly CAKES: Devil’s Food Cake with Midnight Ganache (page 99) comes from star chef Joanne Chang! buy Joanne’s first book here. read what Rose says about Joanne here.
with Joanne’s permission, i am posting the first pages of her book. what an inspiration!
[ click on each picture to read in full size ]
