hector take on ROSE’S heavenly CAKES: The Bostini (page 351) uses a coconut chiffon cake. i’ve just discovered that you can use a silicone pan to make a chiffon bundt. here is the cake, burnt tops scraped, and cake glazed with chocolate.

hector take on ROSE’S heavenly CAKES: The Bostini (page 351) uses a coconut chiffon cake. i’ve just discovered that you can use a silicone pan to make a chiffon bundt. here is the slice.

hector take on ROSE’S heavenly CAKES: The Bostini (page 351) uses a coconut chiffon cake. i’ve just discovered that you can use a silicone pan to make a chiffon bundt. use an ungreased silicone bundt pan.  cool inverted on a cooling rack suspended on tall drinking glasses.  freeze overnight.  peel pan off.

hector take on ROSE’S heavenly CAKES: The Bostini (page 351) uses a coconut chiffon cake, and here is a bundt take on chiffon.  

hector take on ROSE’S heavenly CAKES: The Bostini (page 351) uses a coconut chiffon cake, and this is how i extract fresh coconut juice from a coconut:

this is the full chiffon cake used for the cake cutouts for hector take on ROSE’S heavenly CAKES: The Bostini (page 351): and a closer closeup of a slice: and chiffon was my family’s favorite cake.  i learned to how make it since i was 8 y.o.

hector take on ROSE’S heavenly CAKES: The Bostini (page 351):

ROSE’S heavenly CAKES: The Bostini (page 351) is an orange chiffon cupcake sitting on vanilla pastry cream sauce and topped with chocolate butter glaze.  hector’s take uses coconut instead of orange. replace the orange juice with fresh coconut water.  replace the orange zest (by weight) with finely shredded dry coconut flakes.  add 8 drops of [...]

ROSE’S heavenly CAKES: The Bostini (page 351) is an orange chiffon cupcake sitting on vanilla pastry cream sauce and topped with chocolate butter glaze.  hector’s take adds espresso to the chocolate butter glaze:  i call this the mocha glaze. to make mocha glaze, replace the water contained on the butter with espresso shots.  to remove [...]

the pastry cream component on ROSE’S heavenly CAKES: The Bostini (page 351) is described as “a cross between pastry cream and creme anglaise (one-third the cornstarch of pastry cream though richer, with more yolks and heavy cream and perfumed with lots of vanilla bean).  It is also much less sweet (about half the sugar).” here [...]