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.
