hector’s take on ROSE’S heavenly CAKES: Chocolate Bull’s-Eye Cakes (page 363).
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the chocolate custard filling (bull’s eye) is on the serving plate. the chocolate drizzle on the cake. sorry, this is no longer a bull’s-eye cake, but i think it is just as delicious as one.
the best part about baking (many many cakes) is: sharing and friends. for ROSE’S heavenly CAKES: Chocolate Bull’s-Eye Cakes (page 363) i shared twice the same day!
1- early morning, with fireman buddy at the dog park. clean plate:
2- late at night, with canoe buddy at the bowling alley fundraiser event. clean plate, too:
hector’s take on ROSE’S heavenly CAKES: Chocolate Bull’s-Eye Cakes (page 363) uses guava glaze instead of apricot glaze. the flavor and color is spot on!
hector’s take for ROSE’S heavenly CAKES: White Gold Passion Genoise (page173) is on miniature heart pans:
this is a genoise using wondra flour which results on a most tender and golden buttery texture.
my miniature heart cake pans are 6 in a quarter sheet and perfectly 1-inch deep
hector’s take on ROSE’S heavenly CAKES: Chocolate Bull’s-Eye Cakes (page 363) will not look like eyes!
here are the wondrafully tender and tasty genoise individual shortcakes made with wondra flour. in my opinion, wondra genoise is a much tastier, buttery richer, and slightly less airy than a genoise made with traditional cake flour.
