to plan for ROSE’S heavenly CAKES: Miette’s Tomboy (page 145), chef Patti Kimball from Konawaena high school goes into ultimate extent to teach. she brings her students and I, to Cocoa Outlet and to Original Hawaiian Chocolate Factory
Archive for the Miette's Tomboy (page 145) Category
Miette’s 16 Tomboy (page 145) – 70% chocolate
Posted in Miette's Tomboy (page 145) on September 16, 2010 by myyellowkitchen
Miette’s 15 Tomboy (page 145) – moana mangoes video 3 of 3
Posted in Miette's Tomboy (page 145) on September 13, 2010 by myyellowkitchenhere is part 3 of 3 on how to make a mango rose on ROSE’S heavenly CAKES: Miette’s Tomboy (page 145). you can view all parts directly from my youtube page.
Miette’s 14 Tomboy (page 145) – moana mangoes video 2 of 3
Posted in Miette's Tomboy (page 145) on September 12, 2010 by myyellowkitchenhere is part 2 of 3 on how to make a mango rose on ROSE’S heavenly CAKES: Miette’s Tomboy (page 145). part 3 will post tomorrow, but you can already view them today directly from my youtube page.
Miette’s 13 Tomboy (page 145) – moana mangoes video 1 of 3
Posted in Miette's Tomboy (page 145) on September 11, 2010 by myyellowkitchenas promised, here is part 1 of 3 on how to make a mango rose on ROSE’S heavenly CAKES: Miette’s Tomboy (page 145). part 2 and part 3 will post tomorrow and the day after, but you can already view them today directly from my youtube page.
Miette’s 12 Tomboy (page 145) – mangoes at the moana
Posted in Miette's Tomboy (page 145) on August 29, 2010 by myyellowkitchenmy take of ROSE’S heavenly CAKES: Miette’s Tomboy (page 145) topped with mango rose has been defined as: “chocolate cake with fresh mango is a new combination to die for!”
here is a briefing by my friend Stanley, who took most of the wonderful pictures above:
Hector Wong’s Mango Rose Cake
Look at the size of this mango…it’s humongus. This variety is from Florida and I’m told the trees don’t get much larger than 10′ high and bears about 50 fruit per season. The fruit weighs around 2lbs but I have no idea how it tastes. Seedling and/or fruit can be purchased from Frankies in Waimanalo.
My friend Hector Wong of The Little Yellow Kitchen gave a demonstration today in the art of making a Mango Rose Cake.
Here’s what the finished product should look like.
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Here’s Hector showing off his creation.
Then we dug in and ate what Hector had created. Surprisingly there was enough for everyone to sample a piece. The cake is a deliciously decadent mixture of chocolate and mango…mmmmmmmmmmm!!!
Miette’s 11 Tomboy (page 145) – growing chocolate
Posted in Miette's Tomboy (page 145) on August 27, 2010 by myyellowkitchenmy take of ROSE’S heavenly CAKES: Miette’s Tomboy (page 145) topped with mango rose has already made a statement on my State! and i didn’t waste any time to retake it.
here is how i excite it as i write to a few of my local farmers who supply my heavenly ingredients:
“patti, I used your jelly to glaze the mango. if you can send me 1 jar every 2 months then i will make you partner! there is zero reason to use apricot jelly! here is the same chocolate cake i brought at nelha for olelo. i just made it again tonight and will freeze it. it is for my mango rose demo at the moana. the cake uses chocolate from Original Hawaiian Chocolate Factory! as well as mac nut oil from oils of aloha. this cake is based on Rose’s Miette’s Tomboy recipe. it is fudgy chocolatey yummy and rest assure that mango rose is a perfect fat free topping! p.s. i will also try next with GM Ranch’s lychee coconut jelly! i know mango goes very well with coconut and/or lilikoi!
and here is my visit to Original Hawaiian Chocolate Factory:
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Miette’s 10 Tomboy (page 145) – dissassembly
Posted in Miette's Tomboy (page 145) on August 15, 2010 by myyellowkitchensome closeup takes of ROSE’S heavenly CAKES: Miette’s Tomboy (page 145), prior stacking.
Miette’s 09 Tomboy (page 145) – my yellow kitchen rose
Posted in Miette's Tomboy (page 145) on August 14, 2010 by myyellowkitchenmy yellow kitchen take for ROSE’S heavenly CAKES: Miette’s Tomboy (page 145). what is on this take? a yellow rose instead of the characteristic pink rose from miette bakery in san francisco.
also, i am always using mac oil instead of canola or safflower oil for all my oil based chocolate cakes. mac oil adds a nice note to chocolate cakes. the chocolate for this cake is from original hawaiian chocolate factory.
Miette’s 08 Tomboy (page 145) – heart take
Posted in Miette's Tomboy (page 145) on August 12, 2010 by myyellowkitchendo you know you can bake ROSE’S heavenly CAKES: Miette’s Tomboy (page 145), on a 9×2-inch heart pan? i did!
i would suggest a 1.5x recipe to obtain a tall layer, so you can torte it in 3 layers. the cake is exceptionally moist and fudgy.
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please account baking time accordingly, until internal temperature registers between 195oF to 205oF.
Miette’s 07 Tomboy (page 145) – adding dry ingredients
Posted in Miette's Tomboy (page 145) on August 11, 2010 by myyellowkitchenfor ROSE’S heavenly CAKES: Miette’s Tomboy (page 145), i made a 4x batch. the best part about using my spiral mixer is that it has a lid, thus when adding the dry ingredients there is little mess!
