the wonders of my spiral mixer when whipping whole eggs and emulsifying with oil.  for ROSE’S heavenly CAKES: Miette’s Tomboy (page 145) and cracking eggs.

i could not resist putting this on youtube, ROSE’S heavenly CAKES: Miette’s Tomboy (page 145) and cracking eggs. notice how i hold with my left hand an egg exposing its pointy end.  with my right hand, i hold the egg to be cracked, aiming the middle half of the egg on its widest to my [...]

one of my takes for ROSE’S heavenly CAKES: Miette’s Tomboy (page 145), was at the NELHA fish market demo. [ photos courtesy Sonia Martinez ] i torted the cake in 3 layers, an used citrus marmalade as filling: here some candid shots, pictured chef Olelo pa’a Ogawa

i am making ROSE’S heavenly CAKES: Miette’s Tomboy (page 145). first, using my adorable hawaiian chocolate: then, using organic sugar: third, mac oil instead of canola or safflower.  you know i do this always for oil based chocolate cakes: and how to fit rose’s silicone cake strip on a 6″ pan with special heat proof [...]

for my nephew’s upcoming 4th birthday, i offered ROSE’S heavenly CAKES: Miette’s Tomboy (page 145).  but my sister “kindly declined” in favor to sugar drama. From H:  “ok.  i hope you eventually get the point:  it is NOT about been a cake diva or show drama, it is about teaching people what GOOD CAKE is.  [...]

i have been reading in no surprise the comments of many master bakers regarding the new method for mousseline buttercream. the mixing method for mousseline buttercream has been changed. why? after giving it a try, my own explanation is that the new method is effortless, foolproof, and the results are identical to the original method. [...]