ROSE’S heavenly CAKES: Chocolate Banana Stud Cake (page 96), by one of my students:
as i describe: “that stud cake looks pretty! I like how your chocoalte chips look slightly at different angles like a floating field of avatar mushrooms! very organic. i suspect the photo on the book was done by placing the chips on a flat surface first, then inverting the frosted (chilled) cake on it! just looks too painfully flat level!”
good job debbie! hana hou!
this is an alternate photo for hector’s take on ROSE’S heavenly CAKES: Chocolate Banana Stud Cake (page 96), gift pan take:
this take uses the wilton gift pan.
sometimes, the best equipment isn’t the best anymore. for ROSE’S heavenly CAKES: Chocolate Banana Stud Cake (page 96), i find myself using my immersion blender more and more rather than a food processor.
1- first, to blend the bananas:
2- then, to mix ganache:
unattended, i melt chocolate in my new oven at 110oF (chocolate should never be heated over over 120oF). i scald the cream then let the cream cool till under 120oF. then mix the two with the immersion blender. it is perfect, and the cleanup much easier.
on the fourth day after xmas, hector’s gift take on ROSE’S heavenly CAKES: Chocolate Banana Stud Cake (page 96): 
this came about in the same fashion as the wreath take. i used the wilton gift pan.
MERRY CHRISTMAS, FELIZ NAVIDAD, BUON NATALE. and may 2011 make humble and a year of hector’s take for ROSE’S heavenly CAKES
hector’s take on the Chocolate Banana Stud Cake (page 96):
i mixed a 1.5x recipe to fill the nordic ware wreath pan. the ganache was poured on before setting.
