Cheesecakes-cover600x600Cheesecakes by Hector Wong, sold in the U.S. and in 51 countries, videos, and Spanish language pop-ups.  Rose Levy Beranbaum says: The inimitable Hector has combined five of his exceptional skills: IT, photography, Spanish translation, cake baking and cake decorating. The Honolulu Advertiser says:  He has long dazzled Hawaii’s dessert lovers with his elaborate, delicious cakes; now has documented some of his concoctions, with products grown in Hawaii, such as mango, coconut, banana, vanilla, homemade local fruit jellies; it even includes a savory recipe using eggplant.  Download your copy for your ipad today!

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  1. Lauren Weisfeld says:

    Hector I would be SO thankful if you would post or email and tell me how to convert RLB’s chocolate Pavarotti to a bundt cake. How much baking powder would I use? Huge thanks if you can help – Lauren

  2. Hi Lauren, the original recipe is for 9×2″ round = 8.8 cups. My bundt pan is 10 cups which would be 1.136x. I multiplied every ingredient by 1.136 except the baking soda. I used 3 3/4 tsp of baking soda.

    • Lauren Weisfeld says:

      THANK YOU SOOOOO MUCH! I’m going to try it this week. The crumb on your bundt cake looks just fabulous. Thank you again Hector.

    • Lauren Weisfeld says:

      I have the scale RLB recommended and can do the same (though I don’t always). I just scored a nordicware bundt pan for 1/2 price; it’s one I’ve been coveting for a while. (Though I have too many already!) Not sure the Pavarotti is the cake for it, though; might be better to use a less intricate design. I’ll bet everyone was completely charmed by all your tiny cakes! Thanks again for all your help.


  3. Kristin says:

    Hello I came across your site while looking for an answer for baking in high humidity. I am having a problem with my cookies. After cooling they become too soft. I live in Maui coming from Las Vegas so it’s completely different. Should I add more flour?

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