Archive for the Southern Coconut Cake with Silk Meringue Buttercream (page 23) Category

Southern 08 Coconut Cake (page 23) – last take

Posted in Southern Coconut Cake with Silk Meringue Buttercream (page 23) on July 25, 2011 by myyellowkitchen

the ultimate test for keeping qualities for ROSE’S heavenly CAKES: Southern Coconut Cake (page 23):

let me tell you that i think this is the ULTIMATE test for a cake to label it as moist, keepable, or what not.

1- i baked the recipe as written on the book.
2- after the cake was completed and refrigerated for 24 hours, i sliced it and froze it individually in vacuum at -20 oF.
3- the piece you see here was thawed and refrozen twice!  still wrapped.
4- on the last thawing, the wrapper was removed and cake placed on a rectangular tupperware container, covered.  left at room temperature for 36 hours.  then refrigerated for 24 hours.  then eaten.

why did it thaw/freeze this cake so many times?  also why did it leave it a room temp then refrigerated again?  because of serving logistics.  the cake was not eaten the first time i intended to serve it, nor the second time, nor the third time!

cake remains delicious and amazingly moist!  coconut milk must keep cake moist!

on another note, my friend Stacey from the south, attended this exquisite wedding set on an outdoor garden, and take the wedding cake!

Leave A Comment »

Southern 07 Coconut Cake (page 23) – i call it coconut curd

Posted in Southern Coconut Cake with Silk Meringue Buttercream (page 23) on April 12, 2011 by myyellowkitchen

ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is perfect.  its coconut silk meringue buttercream is also perfect!

i no longer make “true” silk meringue buttercream, instead, i make the creme anglaise component, and add it to mousseline buttercream.  it works!

this is a photo taken by Woody Wolston of a recipe i am writing called Coconut Curd.  it is almost like a coconut creme anglaise, and i it is designed to work as a flavoring for mousseline buttercream.  what do you think about the consistency?

13 Comments »

Southern 06 Coconut Cake (page 23) – new take

Posted in Southern Coconut Cake with Silk Meringue Buttercream (page 23) on April 1, 2011 by myyellowkitchen

ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is perfect. but in an effort to invent new takes, i am borrowing my favorite yellow cake recipe and converting it into a coconut cake.

my favorite yellow cake recipe is the Butter Cream Cake from this book. replace the cream with coconut milk and the yolks with whites.

here it is, with ganache and sweetened coconut baker’s flakes:

note: the dense bottoms is due to a mistake i’ve been doing. the butter was too cold when mixing. it is recommended butter be 65-75 oF, but i’ve been using 60-63 oF, thinking my weather is very warm and the lower range would warm up in no time. when the butter is too cold, it won’t mix well, thus the dense bottoms.

in warm weather, regardless, do not use butter lower than 65 0F. the recommendation is:

for colder weather, butter at 75 oF is ideal

and for warm weather, butter 70 oF is ideal

4 Comments »

Southern 05 Coconut Cake (page 23) – the slice

Posted in Southern Coconut Cake with Silk Meringue Buttercream (page 23) on March 31, 2011 by myyellowkitchen

ROSE’S heavenly CAKES: Southern Coconut Cake (page 23), the slice:

6 Comments »

Southern 04 Coconut Cake (page 23) – decononstructed

Posted in Southern Coconut Cake with Silk Meringue Buttercream (page 23) on March 30, 2011 by myyellowkitchen

this is hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) , styled as a miniature 3-tier cake, then dismantled as individual cakes.

the white pieces on the cake aren’t feathers; these are fresh coconut shavings.

also, i m using dark rum and french coconut arome on the buttercream, instead of cocoribe.

Leave A Comment »

Southern 03 Coconut Cake with Silk Meringue Buttercream (page 23) – miniature 3-tier cake

Posted in Southern Coconut Cake with Silk Meringue Buttercream (page 23) on March 29, 2011 by myyellowkitchen

hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is styled as a miniature 3-tier cake.

to do this, use a recipe calling for two 9″ cake pans. bake one 9″ cake pan with half the batter, and bake two 6″ cake pans with the other half. two 6″ cake pans is almost the same volume of a 9″ cake pan. the adjustments in baking powder are minimal, so i don’t adjust any baking powder when baking on 9″ to 6″ cake pans.

the top tier is a 3″ cutout from the first tier.

the second tier covers the hole!

9 Comments »

Southern 02 Coconut Cake with Silk Meringue Buttercream (page 23) – the fresh coconut

Posted in Southern Coconut Cake with Silk Meringue Buttercream (page 23) on March 28, 2011 by myyellowkitchen

hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake with Silk Meringue Buttercream (page 23) uses fresh coconut flakes as topping.

page 458 of this book tells you how to process a fresh coconut. it is easier than you think. finding a fresh coconut is seasonal, but you need to know that whole coconut freezes perfectly!

i use a sharp butter curler to scrape coconut shavings directly from the coconut shell

Leave A Comment »

Southern 01 Coconut Cake with Silk Meringue Buttercream (page 23) – progress

Posted in Southern Coconut Cake with Silk Meringue Buttercream (page 23) on March 27, 2011 by myyellowkitchen

hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake with Silk Meringue Buttercream (page 23) is:

1- baked on one 9″ pan and two 6″ pans.

2- using my new half sheet countertop oven. i use convection to preheat the oven and for the first 15 minutes of baking to quickly bring up close to recipe temperature.

3- i am getting used to using two or three scales! specially handy to measure yolks and whites separately. if u plan to store the yolks frozen, a micro scale is perfect to weight the 10% of sugar needed to freeze yolks.

4- cutting cake rounds.

2 Comments »

Follow

Get every new post delivered to your Inbox.

Join 88 other followers