Holiday 09 Pinecone Cake (page 234) – 100x finer confectioner’s sugar

when i started hector’s take on ROSE’S heavenly CAKES, i sourced for the best ingredients.  for the Holiday Pinecone Cake (page 234), i thought of using a finely milled confectioner’s sugar for the chocolate fondant.

india tree sells a confectioner’s sugar that is 100 times finer particle size.  it claims making a smoother fondant.  over 25 years ago, Rose invented chocolate fondant.  the taste is excellent and indeed it is the only fondant i like to make.  however, the texture isn’t as smooth and as elastic as commercially made fondant.  home made chocolate fondant will crack at the edges when draped on a cake.  home made chocolate fondant is best used as wraparounds or bands.


the results weren’t perfect, but i think much better!  i draped a 6″ styrofoam cake dummy, 4″ tall.  i rolled the fondant extra thin, about 1/8 to 1/16″ thin, just to test the limits!  the texture was smoother and the cracks were razor thin.  i think if you roll this fondant to about 1/4″ thin you could achieve near perfect results.


Holiday 08 Pinecone Cake (page 234) – the 84 steps

steps 75 to 84 of hector’s take on ROSE’S heavenly CAKES: Holiday Pinecone Cake (page 234).
 
holiday pinecone cake 75-time to decorate – 1

holiday pinecone cake 76-time to decorate – 2

holiday pinecone cake 77-time to decorate – 3

holiday pinecone cake 78-time to decorate – 4

holiday pinecone cake 79-time to decorate – 5

holiday pinecone cake 80-time to decorate – 6

holiday pinecone cake 81-time to decorate – 7

holiday pinecone cake 82-time to decorate – 8

holiday pinecone cake 83-time to decorate – 9

holiday pinecone cake 84-time to decorate -looks good enough to eat

Holiday 07 Pinecone Cake (page 234) – the 84 steps

steps 45 to 61 of hector’s take on ROSE’S heavenly CAKES: Holiday Pinecone Cake (page 234).
 
holiday pinecone cake 45-chocolate fondant is made with water and gelatin
 
holiday pinecone cake 46-measured carefully
 
holiday pinecone cake 47-the proper way to dissove gelatin is to sprinkle it slowly on room temp water and when completelly moistened melt it in the microwave for 10 second bursts
 
holiday pinecone cake 48-add spectrum shortening to the melted gelatin
 
holiday pinecone cake 49-confectioners sugar and cocoa are measured on a bowl
 
holiday pinecone cake 50-add the gelatin mix
 
holiday pinecone cake 51-students kneading fondant by hand
 
holiday pinecone cake 52-skeptical that it will turn together
 
holiday pinecone cake 53-magic just about to happen
 
holiday pinecone cake 54-here you go
 
holiday pinecone cake 55-mine is glossier
 
holiday pinecone cake 56-start making the chocolate petals
 
holiday pinecone cake 57-knead the fondant with your hands
 
holiday pinecone cake 58-use 8 students to make 500 petals
 
holiday pinecone cake 59-petal fun
 
holiday pinecone cake 60-show a photo of what petals should look
 
holiday pinecone cake 61-keep making petals
 
 
 
 
 
 

Holiday 06 Pinecone Cake (page 234) – the 84 steps

steps 36-44 and steps 62-74   of hector’s take on ROSE’S heavenly CAKES: Holiday Pinecone Cake (page 234).
 
holiday pinecone cake 36-after 7 minutes it is baked -do not open the oven door prior 7 minutes
 
holiday pinecone cake 37-unmold immediatelly or else it will shrink
 
holiday pinecone cake 38-transfer to a work surface
 
holiday pinecone cake 39-while still hot sprinkle confectioners sugar
 
holiday pinecone cake 40-start the roll by bending 2 inches at one end
 
holiday pinecone cake 41-after the first 2 inches it is easier to roll
 
holiday pinecone cake 42-an offset icing spatula helps
 
holiday pinecone cake 43-cool on a wire rack
 
holiday pinecone cake 44-cool completely
 
holiday pinecone cake 62-the cooled roll is unrolled
 
holiday pinecone cake 63-unrolled carefully
 
holiday pinecone cake 64-fill with almond ganache
 
holiday pinecone cake 65-use an offset icing spatula to spread the ganache
 
holiday pinecone cake 66-roll it back
 
holiday pinecone cake 67-trim one end to shape a cone
 
holiday pinecone cake 68-place the trims on the opposite end
 
holiday pinecone cake 69-smooth with more ganache
 
holiday pinecone cake 70-doesn’t need to be so smooth
 
holiday pinecone cake 71-wrap and refrigerate till firm
 
holiday pinecone cake 72-invert onto a cake stand
 
holiday pinecone cake 73-use 4 hands
 
holiday pinecone cake 74-plated
 
 
 
 
 
 
 
 
 

Holiday 04 Pinecone Cake (page 234) – the 84 steps

steps 1 to 19 of hector’s take on ROSE’S heavenly CAKES: Holiday Pinecone Cake (page 234).

holiday pinecone cake 01-class starts with bookwork

holiday pinecone cake 02-check oven temperature

holiday pinecone cake 03-start the chocolate sponge cake by greasing the baking sheet

holiday pinecone cake 04-measure cocoa by weight

holiday pinecone cake 05-add boiling water to the cocoa

holiday pinecone cake 06-cool the cocoa mix to room temp

holiday pinecone cake 07-add vanilla to the cocoa mix after cooled

holiday pinecone cake 08-separate eggs

holiday pinecone cake 09-whites must be flawlessly clean from yolks or any grease

holiday pinecone cake 10-whip the yolks with part of the sugar on its own mixer

holiday pinecone cake 11-while yolks are mixing answer questions

holiday pinecone cake 12-more questions

holiday pinecone cake 13-endless questions

holiday pinecone cake 14-questions with smiles

holiday pinecone cake 15-the yolks are starting to grow

holiday pinecone cake 16-almost done

holiday pinecone cake 17-fold cocoa mix on the whipped yolks

holiday pinecone cake 18-sift the flour on top

holiday pinecone cake 19-do not fold the flour yet