i adore ROSE’S heavenly CAKES: Lemon Canadian Crown (page 330)!

hector’s take on ROSE’S heavenly CAKES: Lemon Canadian Crown (page 330) is topped with browned meringue.  here is a video: and here the mementos of the day when i made the meringue rose video.

ROSE’S heavenly CAKES: Lemon Canadian Crown (page 330) is topped with browned meringue.  this is how i like my meringue toppings to look like:

the cake component on ROSE’S heavenly CAKES: Lemon Canadian Crown (page 330) is a roulade of soft lady fingers. i bake my own lady fingers, honestly, it isn’t that easy to do, unless you do it all the time.

ROSE’S heavenly CAKES: Lemon Canadian Crown (page 330) is a lovely ice cream cake, where the ice cream is an elegant blend of whipped cream and lemon curd. lemon curd comes alive when ‘fresh’ lemon zest is added.  the term ‘fresh’ doesn’t mean the lemon zest needs to be fresh from the tree.  lemon zest [...]

accurate digital thermometers are now widely available, making curds as on ROSE’S heavenly CAKES: Lemon Canadian Crown (page 330) will greatly appreciate one! one of my favorite ones on the inexpensive side is here

i’ve been noticing several cakes using turbinado sugar, such as ROSE’S heavenly CAKES: Lemon Canadian Crown (page 330). my favorite brand comes from click here

stellar from Julie, this take is not to be missed.  Julie and I have a soft spot for European style sponge cakes, for ROSE’S heavenly CAKES: Lemon Canadian Crown (page 261), fits the take: please click below for the full review, http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/2236/