hector’s take on ROSE’S heavenly CAKES: Chocolate Feather Bed (page 273) became part of a cake tasting at the local culinary school.
together with takes on Chocolate Tomato Cake with Mystery Ganache, Chocolate-Covered Strawberry Cake, Woody’s Lemon Luxury Layer Cake, and Orange-Glow Chiffon Layer Cake.
we shared the bottom two-layers of ROSE’S heavenly CAKES: Woody’s Lemon Luxury Layer Cake (page 409) at the dinner party hosted by our coach for the men of Kamehameha Canoe Club Long Distance Program. we celebrated the end of the 2010 season. i turned the cake into individually wrapped bites, and topped each piece with my super-lemon fondant.
i did not turn into a lemon at the party! overwhelmingly humbled and surprised, our coach presented this award to your excellence own, Hector:
one day, i hope to reflect my amazing year as a new paddler. many things has happened, most excellent, many good, and a few not too good. livestrong sent me this care package when hearing about my fish accident: (when i dramatically lost my oakley livestrong polarized sunglasses!)
something i wrote, culminating:
“24 hours from now, 9 names will be announced to represent Kamehameha Canoe Club for the 2010 Molokai Hoe race. This is considered the world championships.
If I am selected, I will excel. If I am not selected, I will make a wonderful ground crew member (setup tent, coffee station, food, and cake!).
This is the end of my… first year as a paddler. I built muscles and a good tan. But what I am most thankful for is that I BELIEVE IN MYSELF and one’s self can achieve one’s goal! Most races I placed 5th to last place. One race I won silver! Yesterday, at my last practice for the year, I won gold!
Thank You. Family, Coworkers, Friends, Coaches, Teammates, and Surgeons!
For sure, Molokai Hoe 2011!”
to make lemon-fondant, knead albert uster fondant with as much lemon zest as you would like (i like lots). lemon zest tones down the clogging sweetness of fondant, turning into a burst similar to lemon candy or lemon gummy bears. be sure to wash the lemons with dish soap and warm water prior zesting; this removes most of the bitter waxes that are applied to lemons post harvest to keep freshness till sold.
to make super-lemon-fondant, add a few drops of Boyajian lemon oil.
we shared the top two-layers of ROSE’S heavenly CAKES: Woody’s Lemon Luxury Layer Cake (page 409) at the Kamehameha Canoe Club 2010 Molokai Hoe pa‘ina.
here i am with wiser paddler Bernie, she has become my ultra cake fan:
the sliced cake prior leaving my kitchen, at 8:00 am while watching the life web telecast of the race start:
if photos can explain better than words, here are from Bernie:
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Bernie is a true example that photos are true reflection of a photographer.
this is my favorite Wilton piping tip to top a rose on my take for ROSE’S heavenly CAKES: Woody’s Lemon Luxury Layer Cake (page 409):
these are the layers on ROSE’S heavenly CAKES: Woody’s Lemon Luxury Layer Cake (page 409):
for ROSE’S heavenly CAKES: Woody’s Lemon Luxury Layer Cake (page 409), i divide the batter exactly in half for each layer pan, by weight:
ROSE’S heavenly CAKES: Woody’s Lemon Luxury Layer Cake (page 409), heart shape!
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wilton’s 9×2-inch heart pans have the same volume as 9×2-inch round pans, so there isn’t any adjustments needed.
the bright yellow edge frosting is lemon curd with yellow food coloring. i used a squirt bottle to pipe it in.
my next luxury ingredient for ROSE’S heavenly CAKES: Woody’s Lemon Luxury Layer Cake (page 409), is adding vanilla seeds to the cake batter:
earlier this week, i overheard the owner of hawaiian vanilla company speak about the cake we worked on together, my take on the deep passion chocolate wedding cake. i am certain any cake with vanilla seeds in the cake batter will be great!
i think the name of this cake comes about from using the best and most luxuriuous lemon ingredients. for ROSE’S heavenly CAKES: Woody’s Lemon Luxury Layer Cake (page 409). my take on luxury is as follow:
1- lemon curd from TipTree. omg, it is delicious. not a hint too sweet, profusely lemon, descent color, and all natural. it is imported from England! this would be one of the world finds worth bringing. really, i think there isn’t any other store-bought lemon curd that equals the freshness of home made lemon curd. you must try this one, i am telling you the flavor is amazing. it has a lemon flavor depth that i’ve never encounter before (maybe the lemons are organic! lol):
2- and, boyajian lemon oil. i substituted the lemon zest called on the cake batter, with lemon oil. now, read the label carefully, it is so lemony and concentrated that i can stain your plastic measuring spoons. what to do? dunk the used measuring spoon on a glass of iced water and you have instant lemonade. now, THAT is hector’s TAKE!
