my student Craig made ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87), for a second time!
i think it looks perfect.
he reports the fun part was asking guests what is the mystery ingredient. took over 15 minutes to guess, and ideas were getting as close as ketchup but nothing near to tomato soup! good job there!
here is a photo of the last two cake slices of ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87), kept frozen for approximately 6 months.
most all butter cakes tend to dry when freezing, except this one! could it be the mystery tomato?
the coffee cake is the Coffee Chiffonlet with Dulce de Leche Whipped Cream (page 334). the banana cake is the Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting (page 133).
additional photos for hector’s take 2 for ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87):
1- the 2 layers of 6-inch cakes. these are baked on 6-inch heart pans from Wilton
2- after frosting the 9″ tier, cut out a 3-inch piece. this will become the top tier.
3- additional photos of the completed take:
ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87), hector’s take #2:
this is a miniature tiered cake: a single layer 9″ tier, a two layer 6″ tier, and a single layer 3″ which came about from cutting the center of the 9″ tier. the frosting amount was not increased, there was a spoon full of extra frosting :=)
the perles are valrhona. the big perles are ghiraldelli.
ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87) has become my recommended chocolate butter cake. no-one needs to know that there is near 2 lbs of tomato soup in it.
my preferred method to make ganache is using an immersion blender. it is less messier than using a food processor.
first, melt the chocolate, uncovered, unchopped, in an oven set between 100 to 115 oF. it will take an hour or so, or perhaps longer, but it is completely unattended: no stirring, no chopping! be sure to use an accurate oven thermometer. most gas ovens with pilot lights remain at this temperature. electric ovens with the oven light kept turned on are pretty close to this temperature, too! and as long as the temperature does not go above 120 oF, you could actually leave your chocolate unattended for days!
then, scald the cream (heat until bubbles start to appear). let the cream cool to 100 to 115 oF. pour onto the chocolate and mix together with the immersion blender. it will take just about 10 seconds. let the ganache set on the same bowl, there is no transferring, no washing of a food processor, etc, etc.
my take 2 on this cake will have a heart factor:
pix
ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87) has become my recommended chocolate butter cake. no-one needs to know that there is near 2 lbs of tomato soup in it.
2 lbs of fresh tomatoes (cocktail size), sliced in half, oven baked at 250oF for 2 hours, strained, makes 437 grs of tomato soup. quantity sufficient for this take!
stay tuned, this take will also show how can you turn a standard 2 layer cake into a miniature 3-tier fun cake.
for ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87). using celery stalks for decor.
hector’s last takes for ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87), a frozen slice
plated with a layer of Miette’s Tomboy (page 145) and a few Designer Chocolate Baby Grands (page 303), both glazed with guava jam. everyone agreed, the best cake was the chocolate tomato cake!
hector’s cupcake take for ROSE’S heavenly CAKES: Chocolate Tomato Cake with Mystery Ganache (page 87), was enjoyed at my auntie Lavina’s skincare salon grand opening. the staff loved the fact the cupcakes had an incredible amount of tomato and with that antioxidants and lower amount of refined sugar!
back in 1989, auntie Lavina introduced me to Cake Bible.
