it is always good to have a few slices of hector’s take ROSE’S heavenly CAKES:  Moist Chocolate Raspberry Genoise (page 187), frozen. three makes an impromtu birthday cake!

hector’s take ROSE’S heavenly CAKES:  Moist Chocolate Raspberry Genoise (page 187): 1- the slice: 2- the whole:

ROSE’S heavenly CAKES:  Moist Chocolate Raspberry Genoise (page 187), behind the scenes, using a make shift photo light bouncer:“a must and basic photography technique.  put a piece of foil, white cardboard, or anything that can bounce light to illuminate and bring to life the shadow side of your cake. light comes from the left on [...]

here is hector’s take on ROSE’S heavenly CAKES:  Moist Chocolate Raspberry Genoise (page 187):

here is the cake component on ROSE’S heavenly CAKES:  Moist Chocolate Raspberry Genoise (page 187): and here is a progress photo of the whipped eggs: and here is what i share on my facebook: hector:  “i will attempt to Hawaiianize the best recipe of chocolate/raspberry cake: will moisten the cake with coconut, will use passion [...]

hector’s take on ROSE’S heavenly CAKES:  Moist Chocolate Raspberry Genoise (page 187) will use Koloa Dark Rum instead of Chambord through the composition. 1- the chocolate cake is baked with chocolate from Original Hawaiian Chocolate Factory. then moistened with cocoa syrup infused with Koloa Dark Rum and with drops of french coconut arome from my [...]