i tested that ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), is freezable. so months after i baked this cake, i ate the last piece, trimmed with a heart shape cookie cutter.
here it is as a group of hearts: hector’s take on (from top right) chocolate covered strawberry cake, hungarian jancsi torta, no bake cheesecake, banana refrigerator cake, zach’s la bomba, and many splendored quick bread. all of these come from my frozen dash of cakes
hector’s take on ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273) became part of a cake tasting at the local culinary school.
together with takes on Chocolate Tomato Cake with Mystery Ganache, Chocolate-Covered Strawberry Cake, Woody’s Lemon Luxury Layer Cake, and Orange-Glow Chiffon Layer Cake.
i loved this fluted tube pan so much for my take for ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91), so i took the bread!
for more information click here.
and here is my favorite mixer for bread dough:
hope you agree that my red take on the extra cupcakes from ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) calls for a wild plate:
the recipe for ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) calls for baking xtra batter as cupcakes. here is my cupcake take:
i colored the cake batter with red food coloring, and used a silicone ‘rose’ cupcake pan.
as introduced on the book, ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) is a study of contrast: velvety white cake, bright pink intensely strawberry filling, and dark chocolate cover! do you agree?
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ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) is covered with a delicious shiny and sticky dark chocolate frosting. i made the frosting one day ahead and enjoyed over toasts for breakfast! when i reheated the frosting to make it spreadable and apply it on the cake, i made the mistake to attempt to thin it out.
i gradually melted-in additional dark chocolate… eventually, due to humidity and condensation (some of my dark chocolate came straight from the refrigerator), the chocolate seized and the cacao butter separated! it turned into a clumpy unusable mess.
out of desperation, i sent this mess to my stand mixer to see what will happen. after 30 minutes of slow kneading with the dough hook, the solids came together as chocolate fondant dough! the liquid cacao butter separated more and accumulated on the center of the mixer bowl. i drained the cacao butter and plan to use it for other recipes.
the chocolate fondant became pebbles around the completed cake. i am VERY pleased! it is the smoothest, shiniest, and best tasting chocolate fondant i’ve ever experienced (and it does not contain shortening!).
i made a mistake when making the easy-to-do delicious chocolate frosting from ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91), so i recurred out of desperation on using chocolate lacquer glaze instead:
i am stunned by the shiny results!
the original recipe of ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) bakes on a pair of 9×2-inch round cake pans; then each cake is torted in half, thus making a 4-layer cake. i gave it a twist and used a fluted tube cake pan with convolutions conducive to a 4-layer cake.
it was easy to obtain 4 perfectly level layers. slice with a sharp serrated knife, following the marks on the convolutions. just in case, insert a row of toothpicks prior disassembling the layers, so you would know where to line each layer back together:
here is the cake, put back together, filled with the wonderful strawberry mousseline buttercream and high quality strawberry preserves:
i have a feeling, this shape is also very easy to slice and serve!
ROSE’S heavenly CAKES: Chocolate-Covered Strawberry Cake (page 91) baked with an 11-cup fluted tube pan by Wilton:
plus additional 6 cupcakes:
