more photos on hector’s new take on ROSE’S heavenly CAKES: She Loves Me Cake (page 15), with avocado.
Archive for the She Loves Me Cake (page 15) Category
She 13 Loves Me Cake (page 15) – avocado take
Posted in She Loves Me Cake (page 15) on November 21, 2011 by myyellowkitchenShe 12 Loves Me Cake (page 15) – avocado take
Posted in She Loves Me Cake (page 15) on November 20, 2011 by myyellowkitchen
here is hector’s new take on ROSE’S heavenly CAKES: She Loves Me Cake (page 15), with avocado:
the flavor was very very nice, no avocado aftertaste. the texture was coarse, not melt in your mouth. was like corn bread
She 11 Loves Me Cake (page 15) – avocado take
Posted in She Loves Me Cake (page 15) on November 19, 2011 by myyellowkitchen
hector’s new take on ROSE’S heavenly CAKES: She Loves Me Cake (page 15), replaces butter with avocado. nothing else is modified. this is the pan as used on the book: the nordic ware daisy pan.
here just added the dry ingredients:
and mixing in action:
on the pan on it way to bake:
She 10 Loves Me Cake (page 15) – shell mold and sliced cake
Posted in She Loves Me Cake (page 15) on January 22, 2011 by myyellowkitchenfor hector’s take on ROSE’S heavenly CAKES: She Loves Me Cake (page 15), the sea shells were made with this silicone push mold:
this is the sliced cake:
rolling and draping the fondant super thin worked very well, to obtain the daisy imprints and to balance the amount of fondant to cake. the super lemon fondant tastes like a lemon gummy bear, yum!
the cake was baked with the nordic ware daisy cake pan.
She 09 Loves Me Cake (page 15) – She(ll) Loves Me Take
Posted in She Loves Me Cake (page 15) on December 26, 2010 by myyellowkitchenon the day after xmas, hector’s take on ROSE’S heavenly CAKES: She Loves Me Cake (page 15):
does this look like a xmas tree with a sea shell silhouette and a daisy flower fill? bake the cake as written on the recipe, using the nordic ware daisy cake pan. after unmolding and cooling the cake, with a sharp paring knife remove a few daisy flowers, keeping just enough flowers to fill a triangular xmas tree. wrap the cake with a thin layer of ‘super lemon fondant.’ the sea shells are also ‘super lemon fondant’ formed on a special silicone push mold from japan.
the ‘super lemon fondant’ is delicious and i often observe people fighting over having a piece of this lemony dough, rather than leaving it on the plate! the ‘super lemon fondant’ is best enjoyed when remaining chewy; after completing the cake, cover loosely with plastic wrap to prevent the fondant from drying out.
use the pointed end of a wooden chopstick, dipped in corn starch, to trace the fondant around the daisy petal edges, this gives a much pronounced 3D effect, than rubbing the fondant with your fingers of palm of your hands.
She 08 Loves Me Cake (page 15) – textbook take
Posted in She Loves Me Cake (page 15) on September 20, 2010 by myyellowkitchendoesn’t this look perfect? ROSE’S heavenly CAKES: She Loves Me Cake (page 15):
She 07 Loves Me Cake (page 15) – process
Posted in She Loves Me Cake (page 15) on September 19, 2010 by myyellowkitchenprocess photos for ROSE’S heavenly CAKES: She Loves Me Cake (page 15):
1- She Loves Me Cake? and I Love Cafe! a small break while getting all ready:
2- preheating oven and verifiying temperature: (i am serious about this!)
3- waiting till the butter is at the correct temperature range:
4- spraying the pan with baking spray and using a brush to cover all convolutions. i brush till the baking spray seems to have disappeared, and be sure there isn’t excess accumulated on any of the tiny angles:
5- measuring vanilla. my vanilla jar has vanilla bean and vanilla seeds! one of my students, who follows my method closely, asked me why my cakes tastes with a higher note than his cakes? he narrowed up the flavor gap to my vanilla vanilla!
6- when possible, i like to be the mixer myself during the first seconds of mixing. i hold the mixer attachment with one hand and go slowly. this keeps my apartment clean (preventing anything from jumping).
7- a secret to achieve perfect cake with all the pan imprints, is first spread a thin coat of batter and smooth with a small icing spatula while pressing gently: (do not toss the batter around, or you will be removing the baking spray!)
8- and this is how perfect Rose’s recipe is written for this pan. bakes level and fills all the way to the top edges of the pan. i have never seen this type of pan-to-cake accuracy elsewhere: (i spread a thin coat of orange marmalade on my cake board to the cake won’t slide).
She 06 Loves Me Cake (page 15) – as done on the book
Posted in She Loves Me Cake (page 15) on September 18, 2010 by myyellowkitcheni have the pan, and i am taking ROSE’S heavenly CAKES: She Loves Me Cake (page 15) as done on the book!
prepping the dry ingredients:
1- after measuring by grams, flour and sugar, measuring baking powder with my favorite minute electronic scale. i measure baking powder with measuring spoons and on a electronic scale, so i have a relative reading as to how many spoons i already measured! how many times have you questioned yourself if you measured the 2nd or the 3rd spoon?
2- adding my favorite salt:
3- whisking the dry ingredients with mickey mouse. (not sure if mickey knows that he has to do a good job, so all dry ingredients, specially the minute baking powder and salt are evenly distributed).
She 05 Loves Me Cake (page 15) – the last cupcake
Posted in She Loves Me Cake (page 15) on July 15, 2010 by myyellowkitchenas you know, for evenly uniform cupcakes, i fill each star cupcake with 35 grams of batter. the last cupcake is always less, and here it is for ROSE’S heavenly CAKES: She Loves Me Cake (page 15).
