1/3 of the cake batter from ROSE’S heavenly CAKES: Karmel Cake (page 31) baked on a large silicone muffin pan, an enormous texan muffin size, rose shape!
note the characteristic “uneven browning” of butter cakes baked on larger silicone pans. for the rose patter, i must admit the extra browning on the petal tips looks adorably natural like a real rose. the center of the rose didn’t unmold cleanly, perhaps because i didn’t wait till the cake cooled completely prior unmolding.
ROSE’S heavenly CAKES: Karmel Cake (page 31) is a moist and deep golden butter cake, with brown sugar caramel sauce mixed in the batter. i take it on a fluted tube pan!
my favorite fluted tube pan is the wilton dimensions cascade pan. for this cake, i fill the pan only 1/3 full. use the extra cake batter for cupcakes.
here is my review on the dry ingredients for ROSE’S heavenly CAKES: Karmel Cake (page 31):
high quality light muscovado right brown sugar:
bleached all purpose flour, measured by weight directly on the mixer’s bowl, sifting not necessary:
baking powder, aluminum free, measured by volume with accurate measuring spoons (do you know most measuring spoon makers differ up to 50% in actual volumes?).
the recipe calls for 3 tsps, and because i often forget the count past the 2nd tsp, i weigh the tsps on a micro scale! by reading the weight, i no longer puzzle if i measured the 3rd tsp when actually was only the 2nd!
salt, i am using local hawaiian salt enriched with alaea
once the dry ingredients on the mixer bowl, mix for 30 seconds to distribute uniformly all the ingredients. i honestly prefer to do this by hand with a whisk because the mixer most always generates powdery clouds!
brown sugar has health benefits, but don’t be fooled by plain refined white sugar colored brown! in preparation for ROSE’S heavenly CAKES: Karmel Cake (page 31), i am sourcing real brown sugar.
i am delighted to announce that i am part of Topics for The New York Times. for one, i have to work with 2 editors and 1 software trainer from the new york times, to post my short articles on their site! they need to read/edit every word. makes me feel like an old fashioned scholar. or does this give the new york times more validity? it helps correct my english though for sure, which is my 3rd language!
grandma used to say that the molasses on brown sugar are SUPER GOOD for you (full of minerals, vitamins, etc).
i can hardly wait to take this cake, as suggested with muscovado light brown sugar from the island of mauritus, for ROSE’S heavenly CAKES: Karmel Cake (page 31).
what should i take with the rest of the sugars?
