Chocolate Bull’s-Eye Cakes (page 363)

Chocolate 04 Bull’s-Eye Cakes (page 363) – hector’s take

hector’s take on ROSE’S heavenly CAKES: Chocolate Bull’s-Eye Cakes (page 363). 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.

Chocolate 03 Bull’s-Eye Cakes (page 363) – adorable adorable adorable

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:

Chocolate 02 Bull’s-Eye Cakes (page 363) – guava vs apricot

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!

White 02 Gold Passion Genoise (page173) – miniature heart take

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

Chocolate 01 Bull’s-Eye Cakes (page 363) – genoise wondra

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.

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