has it been 6 months? since Hector’s Take for ROSE’S heavenly CAKES: Red Fruit Shortcake (page 193). here is the last piece kept frozen and enjoyed as dinner on a sunday:
caffe decaffeinato please
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ROSE'S DVDs
HECTOR'S NEW WEDDING CAKES
ROSE’S heavenly CAKES – index
FIND HECTOR @
SITES HECTOR LIKES
- American Spoon (low sugar fruit jams)
- Beater Blade (flat beater mixer attachment)
- Billington's (muscovado light brown sugars from mauritus)
- BOSCH (universal kitchen machine)
- Boyajian (lemon and orange oils)
- Coffees of Hawaii (kona, maui, and molokai regional coffees)
- Hawaii Tropical Fruit Growers (my source for fruit and information)
- Hawaiian Specialty Salt (authentic 'Alaea sea salt with hawaiian clay)
- Hawaiian Vanilla Company (vanilla bean)
- India Tree (muscovado sugar)
- KOLOA rum (my choice of dark rum, made in Hawaii!)
- Kona Pacific Farmers Cooperative (peaberry kona coffee and raw mac nuts)
- La Cuisine (french aromes, specialty cook's store, knowledgeable staff)
- Lions' Gate Farm (unsalted whole mac nuts and kona coffee)
- Microplane (zesters and graters)
- My Weigh (electronic scales)
- Naked Cow Dairy (fresh butter in hawaii)
- Original Hawaiian Chocolate Factory (hawaiian chocolate)
- Pourfect Spoons (accurate measuring spoons)
- Source Atlantique (importers of Tiptree lemon curd)
- Stretch-tite (best quality plastic wrap)
- Thermohauser (heavy duty bakery and cake decorating supplies)
- Thermoworks (digital thermometers)
- Waring Pro (induction stove, countertop ovens, immersion blender)
- Wholesome Sweeteners (organic sugar, organic turbinado sugar)
- Wilton (specialty shaped pans, cake decorating tool paradise)
CHAPTER 1: BUTTER AND OIL CAKES
- Apple Upside-Down Cake (page 9)
- Apple-Cinnamon Crumb Coffee Cake (page 49)
- Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting (page 133)
- Bernachon Palet d'Or Gateau (page 107)
- Black Chocolate Party Cake (page 119)
- Chocolate Banana Stud Cake (page 96)
- Chocolate Ice Cream Cake or Sandwich (page 142)
- Chocolate Layer Cake with Caramel Ganache (page 104)
- Chocolate Tomato Cake with Mystery Ganache (page 87)
- Chocolate Velvet Fudge Cake (page 117)
- Chocolate-Covered 02 Strawberry Cake (page 91)
- Classic Carrot Cake with Dreamy Creamy White Chocolate Frosting (page 122)
- Cradle Cake (page 61)
- Devil's Food Cake with Midnight Ganache (page 99)
- Double Chocolate Valentine (page 113)
- English Gingerbread Cake (page 75)
- Fruitcake Wreath (page 79)
- Gateau Breton (page 69)
- German Chocolate Cake (page 137)
- Golden Lemon Almond Cake (page 37)
- Heavenly Coconut Seduction Cake (page 20)
- Karmel Cake (page 31)
- Marble Velvet Cake (page 52)
- Miette's Tomboy (page 145)
- Plum and Blueberry Upside Down Torte (page 12)
- Pumpkin Cake with Burnt Orange Silk Meringue Buttercream (page 125)
- Rose Red Velvet Cake (page 83)
- She Loves Me Cake (page 15)
- Sicilian Pistachio Cake (page 65)
- Southern Coconut Cake with Silk Meringue Buttercream (page 23)
- Spice Cake with Peanut Buttercream (page 35)
- Sticky Toffee Pudding (page 71)
- Whipped Cream Cake (page 29)
- White Velvet Cake with Milk Chocolate Ganache (page 17)
- Woody's Lemon Luxury Layer Cake (page 43)
CHAPTER 2: SPONGE CAKES
- Almond Shamah Chiffon (page 199)
- Angel Food Cake Base Recipe (page 154)
- Apple Caramel Charlotte (page 215)
- Chocolate Apricot Roll with Lacquer Glaze (page 163)
- Chocolate Genoise with Peanut Butter Whipped Ganache (page 184)
- Chocolate Raspberry Trifle (page 222)
- Chocolate Tweed Angel Food Cake (page 159)
- Genoise Rose (page 169)
- Genoise Tres Cafes (page 182)
- Holiday Pinecone Cake (page 234)
- Lemon Meringue Cake (page 205)
- Moist Chocolate Raspberry Genoise (page 187)
- Orange Glow Chiffon Layer Cake (page 203)
- Red Fruit Shortcake (page 193)
- Saint-Honore Triffle (page 227)
- Torta de las Tres Leches (page 211)
- True Orange Genoise (page 179)
- White Gold Passion Genoise (page 173)
CHAPTER 3: MOSTLY FLOURLESS CAKES AND CHEESECAKES
- Catalan Salt Pinch Cake (page 197)
- Chocolate Feather Bed (page 273)
- Coconut Cheesecake with Coconut Cookie Crust (page 250)
- Cranberry Crown Cheesecake (page 241)
- Ginger Cheesecake with Gingerbread Crust (page 252)
- Heavenly Vanilla Bean Angel Food Cake (page 162)
- Hungarian Jancsi Torta (page 279)
- Ladyfingers (page 264)
- Le Succes (page 281)
- Lemon Canadian Crown (page 261)
- No-Bake Whipped Cream Cheesecake (page 257)
- Pure Pumpkin Cheesecake (page 247)
- Sybil's Pecan Torte with Coffee Cream (page 270)
- Tiramisu (page 267)
- Zach's La Bomba (page 285)
CHAPTER 4: BABY CAKES
- Baby Chocolate Oblivions (page 371)
- Baby Lemon Cheesecakes (page 327)
- Barcelona Brownie Bars (page 367)
- Caramelized Pineapple Pudding Cakes (page 342)
- Chocolate Bull's-Eye Cakes (page 363)
- Chocolate Butter Cupcakes (page 296)
- Chocolate Egg White Buttercream (page 302)
- Chocolate Ingots (page 313)
- Classic Brioche (page 346)
- Coffee Chiffonlets with Dulce de Leche Whipped Cream (page 334)
- Deep Chocolate Rosebuds (page 355)
- Designer Chocolate Baby Grands (page 303)
- Dreamy Creamy White Chocolate Frosting (page 301)
- Financier Style Vanilla Bean Pound Cakes (page 322)
- Gold Ingots (page 311)
- Golden Neoclassic Buttercream (page 299)
- Individual Pineapple Upside-Down Cakes (page 339)
- Marionberry Shortcake (page 332)
- Mini Vanilla Bean Pound Cakes (page 325)
- Molten Chocolate Souffle and Lava Cakes (page 359)
- Mud Turtle Cupcakes (page 377)
- Peanut Butter Ingots (page 317)
- Plum Round Ingots (page 319)
- Quail Egg Indulgence Cake (page 330)
- The Bostini (page 351)
- Two Fat Cats Whoopie Pie (page 373)
- White Velvet Cupcakes (page 298)
- Yellow Butter Cupcakes (page 295)
CHAPTER 5: WEDDING CAKES
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