Real Baking with Rose Levy Beranbaum

Hector - dont know why my post showed up as anonymous. Thought I'd typed in my name. Hopefully this one would show my name "Amy". Anyway, I understand that there are things you'd rather not share. You've been very generous of your time and knowledge.

FYI - I'll make the Triple Chocolate cake this weekend for our get together with some friends. Am looking forward to tasting this cake.

Reply to this      Posted by: amy | July 8, 2008 10:35 PM #

I have a degree in Biology and a degree in Informatics, but I am a baker! Sorry, no other spreadsheet I should share.

Triple Chocolate Cake is a wonderful cake with 3 very useful cake components to learn: moist chocolate genoise, light whipped ganache, and chocolate pralines. Have any of you thought of trying using macadamia nuts instead of hazelhuts? I haven't yet but should as these are more readily available for me!

Reply to this      Posted by: Hector | July 8, 2008 1:12 AM #

Hector - do you have a similar worksheet for the Panetonne? Is your current job connected with engineering or computers?

I am glad to see from the various posts that you have been working with the Triple Chocolate Cake. This is one of the cakes I want to try when I get a chance. I'll be learning from all these posts!

Reply to this      Posted by: Anonymous | July 7, 2008 8:52 PM #

What a great idea - I should think about doing this.

Reply to this      Posted by: Patrincia | July 7, 2008 3:54 PM #

Fellow blogger Rachel asked me about my spreadsheets. My answer is that I haven't organized this well yet, and basically each new project is a copy spreadsheet continuing from the previous project. Here is the one for Hawaii Way, please let me know if you see something inappropriate so I can quickly edit it before the world finds out!

I think spreadsheets are a great tool, specially if you make the same cake many times. I use extensively when calculating odd shapes, volumes, quantity of ingredients, etc.

http://www.hectorwong.com/roselevy/PaddlersWYC/YachtClubCakeBakingandPre-assembly2.xls

Reply to this      Posted by: Hector | July 7, 2008 3:44 PM #

Bernadette, I am so sorry you are trouble with this fantastic recipe. I follow EXACTLY the recipe on The Cake Bible. It does not call for cornstarch. All ingredients need to be at room temperature, it does not call for heating. I do use softasilk flour and bittersweet chocolate 60%.

The chocolate praline sheets crack if too cold, try warm them up a little so they become maleable.

The frangelico adds a hazelnut taste to the cake, and yes, it does not taste alcoholic.

I hope this helps.

Reply to this      Posted by: Hector | June 22, 2008 5:41 AM #

Hector-

I read that you have made the Triple Chocolate Cake many times. I had several problems with mine, but please let me ask just a couple of questions. First, have you ever been able to attach the chocolate praline sheets to the cake without them breaking, i. e. just folding over like they are supposed to? If so, what brand of chocolate did you use? Also, I used real Frangelico liquor, but I really couldn't taste it in the cake. Have you ever had this experience? I used the bittersweet chocolate. Maybe the taste overpowered the Frangelico? Lastly, the genoise cake didn't rise. I used 50% "Softasilk" cake flour and 50% cornstarch as Rose suggested. What a disappointment! I'd appreciate any hints you could give. Thanks very much.

Bernadette

Reply to this      Posted by: Bernadette Andaloro | June 21, 2008 6:54 PM #

well, i'm sure we all look forward to the development stage of this wedding cake.

Reply to this      Posted by: amy | June 16, 2008 10:14 AM #

a little over a month, you can check ALL the blog posts I did during its making:

http://www.realbakingwithrose.com/2007/03/hectors_4layer_moist_chocolate.html#comment-48352

no, I don't bake commercially, just big special projects, out of my cake studio at home.

Hawaii Way fed 1200 people, was 3 of us cutting cake non stop for 3 hours, including 6 additional 10" cakes we cut first (like the one with the mango rose). There was NOTHING left, and that is something I love.

Big cake project on its way, my cousins 7 cake wedding, September 13th. The catering menu and floor plan has just been finalized. Production will start at the end of this month, right now I've just spent 3 months looking for supplies and ingredients to design the menu.

Lucky the few customers that can have me, and even more lucky myself because my customers know that I need to be given lots of freedom, I can't do cookie cutter cakes, I don't know how!

Reply to this      Posted by: Hector | June 15, 2008 10:25 PM #

just looked at "Hector's great undertaking" picture - that's humoungous! did all the cake get eaten?
how long did it take you to make this cake?

are you a baker - meaning do you have a bake shop? going thru some of the blogs in Real Baking - you are everywhere. If not commercially a "baker" where do you find the time? Sounds like you also have a regular job?

Reply to this      Posted by: amy | June 15, 2008 6:02 PM #

80 guests, not including my staff of 5!!!

I am taking 1 week off from my daytime job(s), shall I still have them by then...

...please come... and bring me a goodie bag from La Cuisine!

Reply to this      Posted by: Hector | June 13, 2008 3:52 PM #

Wow... too bad my hubby doesn't work for the airlines anymore... I could have flown there for next to nothing. The timing isn't quite right for me anyhow, but too bad you are so far away!

So how many guests are expected at this wedding? Are you going to take time off work for this massive project?

Reply to this      Posted by: Patrincia | June 13, 2008 3:48 PM #

EVERYONE, I have whispered that I am doing the catering and cake"S" for my cousin's wedding on September 13th, 2008. It is confirmed.

I am seriously posting this for help. Can you come to help? I won't be able to pay you, but can offer room and car at my place in Honolulu and/or in Hilo.

If you can be with me, fly yourself to Honolulu and then to Hilo, please email me directly at inkasoy@hotmail.com

So you know (I think you expect it), I will blog this event, and your effort/work will become public.

Menu is posted at
http://www.hectorwong.com/elaineandmatt

Aloha, and hope to SEE YOU!

Reply to this      Posted by: Hector | June 13, 2008 3:33 PM #

Matthew, thanks for the great idea. I will use Rose's method for purees when I make the ice cream. Blueberry ice cream.......interesting. I would never have thought of that. Do you use wild blueberries? I've only seen frozen wild blueberries here (Toronto).

Reply to this      Posted by: Rozanne | February 4, 2008 6:49 PM #

Hector, I'll definitely let you know how the strawberry ice cream turns out when I make it. I don't like presevatives and additives too that's why I make whatever I can at home rather than using the store bought stuff. I especially don't like giving that type of food to my kids. It's a good thing I'm a stay at home mom and so my kids have come to expect "home-made". Yes, I know they are pampered.
Thanks for the tips re moisture content, flavour etc....

Reply to this      Posted by: Rozanne | February 4, 2008 6:46 PM #

I have the Lello--I like it a lot.

Reply to this      Posted by: Matthew | February 4, 2008 2:22 PM #

Matthew, which ice cream churner do you use? I've had the KA mixer attachment, the Panasonic in-freezer, and the Lello Junior. The Lello Junior seems to be the best for my warm kitchen, although one cool day the KA one was great!

I believe that churning directly on a frozen surface is best, than on a canister insert. The Lello Junior uses a canister insert, which is handy, but.....

Reply to this      Posted by: Hector | February 4, 2008 2:06 PM #

Another tip for ice cream/sorbet--you can treat fruit, such as strawberries, as Rose does in her purees. Reduce the juices to remove some of the water content and intensify the flavor. It also makes the colors more vibrant. I've done it with strawberries, raspberries, and blueberries--the color and flavor of the blueberries were amazing.

Reply to this      Posted by: Matthew | February 4, 2008 1:37 PM #

Excellent Rozanne. For ice cream, my main take is to avoid ice crystals, it is easier to do commercially than at home because of commercial faster freezing churners. The amount of sugar, fat (cream, yolks), and alcohol, helps prevent ice crystals at home. Experiment, your goal is to use the least amount of these without having to use additives like corn syrup.

Strawberries have similar water content to kumquat skins plus juice, but are much sweater. Also you need 'more' strawberries than kumquats because strawberries are less flavorful. I also believe that the acidity in kumquats curd the fresh cream, making it creamier like yogurt.

You will be surprised when using a different fruit, and do report back.

Reply to this      Posted by: Hector | February 4, 2008 1:24 PM #

Hector, just wanted to let you know that I tried your kumquat ice cream recipe and it tasted wonderful. I used some of it to make popsicles for my kids and they loved it. Thank you for the recipe. I want to try it with strawberries the next time I make it.

Reply to this      Posted by: Rozanne | February 4, 2008 1:16 PM #

Elicia, good to hear from you. I have 2 nearby neighbors with kumquat orange trees, fruits on the ground, I must collect!

Reply to this      Posted by: Hector | February 2, 2008 11:36 PM #

Very interesting and yummy Hector - thks for sharing!

Reply to this      Posted by: Elicia | February 2, 2008 10:36 PM #

I saved 1 cup of Creme Anglaise form the posting above (August 4th, 2007, Flaky Pie Crust Mango Rose) and turned into the most perfect ice cream. Here is the recipe:

1 cup of partially thawed Creme Anglaise with grand marnier
1 cup of cold heavy cream
1 cup of sugar
3/4 cups of processed kumquat oranges (peel and save skins, slice-squeeze-strain the fruit, measure skins and strained juice)

Process creme anglaise, sugar, and kumquats in the food processor until fine. Add heavy cream and process for a few seconds only until incorporated. Churn in ice cream maker for 30 minutes. Freeze for 4 hours.

I think the consistency was great, smooth and creamy. The grand marnier keeps the ice cream scoopable right off the freezer. The taste was very natural, since cream and fruit are not heated.

Enjoy.

http://www.hectorwong.com/roselevy/PerfectKumquatOrangeIceCream.html

Reply to this      Posted by: Hector | January 29, 2008 10:31 PM #

Fernando - we all wish we could be in Hawii to sample Hector's fine baking. Consider yourself quite fortunate!

Reply to this      Posted by: Patrincia | August 23, 2007 6:34 PM #

well, i couldn't tell all of you much other than the cake extravaganza was one to die for!

hector was such a great host to the very event, i was impressed! thank you sir.
and for as much a volunteer myself, the opportunity to pose next to the cake, and have a piece of it, -i tell you... yummy! well done.

Reply to this      Posted by: fernando | August 23, 2007 3:14 PM #

Hector, love your delicious pics! And Patrincia, I love your toastwith butter/honey idea! Was frustrated as I had problems logging in yesterday - blogging withdrawal, haha!

The passionfruit looks gorgeous - sadly we hardly get fresh passionfruit here! Even the juice is hard to find.

Made the mango rose finally - I must say the arrangement of the mango slices makes the cake simply breathtaking. Unfortunately, in my haste to deliver to a friend, I forgot to take a photo!

BTW, Hector, I have to say that the fruit in the picture looked more like jackfruit than durians - and jackfruit is sweet, crunchy and slimy as you described! Durians, on the other hand, is creamy, never crunchy and bittersweet! You may have been misinformed!

Oh yes, Rozanne - I got some of my stuff and more is coming in Oct/Nov, when other relatives arrive!

Reply to this      Posted by: Elicia | August 22, 2007 11:36 PM #

Hector - sounds good to toast and top with butter and a drizzle of honey.

Reply to this      Posted by: Patrincia | August 22, 2007 11:57 AM #

Hector - with a little cup of tea, sounds like the best breakfast ever! :)

Reply to this      Posted by: Theresa | August 22, 2007 7:28 AM #

I've just had to share!

Goldenly over baked, ignored in the fridge for one week, here is the last from the 3x batch of Golden Wheat Carrot Ring.

There is something to say about 'dry' carrot cake. This one is dry, but I think 'I have' invented a whole new type of carrot cake. Sitting in the fridge for one week, the flavors have aged into something multi-dimensional! It is a carrot cake sans the guilt (sans the greasy fingers!)

You just need to bite it to believe me.

http://www.hectorwong.com/roselevy/CarrotDome.htm

Reply to this      Posted by: Hector | August 21, 2007 7:44 PM #

Rose, quick question. When making the Ethereal Pear Charlotte, do you trim the top and bottom crusts of the Biscuit Roulade? I don't see it mention on the recipe =) So sorry, to doubt!

Reply to this      Posted by: Hector | August 21, 2007 6:04 PM #

I know what you mean about the delightful aroma that fills the air when cooking with raspberries - mmmmm! I love your delicious descriptions!

Reply to this      Posted by: Patrincia | August 21, 2007 9:24 AM #

Patrincia, soon my household will collapse from neglection due to baking addiction!

The raspberry layer was PERFECT. I applied the exact quantity as written on the recipe, and I used Cordon Rose Raspberry Conserve, which has no pectin, is concentrated but very little cooked, and it is naturally tart and lightly sweeten. Even the little raspberry seeds were welcomed! Rose insists there is no better filling to use (unless you find a commercial highly concentrated lowly sweetened raspberry jam which I found but don't plan to use since I love the colors and scents that appear in THE YELLOW KITCHEN when making your own).

Perhaps, the flavors balanced because I did use a generous layer of the Linzer dough, little balls and all. Also, in my opinion, the flavor of the bitter almond skin offsets well with the sweet raspberries.

Reply to this      Posted by: Hector | August 20, 2007 4:57 PM #

Hector - Oh how I wish I could devote as much time as you do to baking/entertaining. I take it from your post that you didn't think the raspberry layer was too much in the Linzertorte? Did you use conserve or jam?

I can't wait to see your Ethereal Pear Charlotte photos.

Reply to this      Posted by: Patrincia | August 20, 2007 4:44 PM #

Rose's Xmas Cookies is the "ONE" book I don't have from Rose! On its way!

Thanks for 'fixing' my Linzer. I thought I was going crazy!

Reply to this      Posted by: Hector | August 20, 2007 4:39 PM #

Hi all, I was told that was durian, fresh! I bought them already peeled like this, and it wasn't terribly stinky! Amazingly sweet and tridimensionally flavorful, a little slimy, lovely crunchy, and most definitely each bite I took was telling my brain to bake this, bake that, etc, etc. I think Elicia is right when saying the durian is great for desserts. I've spent all weekend reading TCB's pages of Ethereal Pear Charlotte. On one section regarding raspberries, Rose says raspberries are the culprit of the fruits for baking. I think durian is up to par with this!

Matthew, I got complaints that the Linzertorte was too crumbly and not chewy enough. Must be that I under-processed the almonds or that I should have used more. Perhaps the fat content of almonds may vary; and perhaps the fat content of butter may be critical, too, or even the egg yolk! The 'lantern fruit' is what we call 'Poha berry' it is new to me!

Here is a picture of 'Lilikoi' (passion fruit), I took at the farmers market: http://www.hectorwong.com/roselevy/LilikoiFarmersMarket.html

Patrincia, thank you for looking at 'everything' I do!

Elicia, the durian lady! nooooooooo....... OMG, now I need to start exploring cheesecakes, from your wonderful descriptions. You Canadian friends must be gaining weight!

BTW, I have secured a supply of William's Pear Liquor! the real thing with pear inside and all. I think pears are starting to arrive in Hawaii. I also found apple jelly (very rare I think). And I am almost done memorizing the multiple steps of the Ethereal Pear Charlotte. I will start pre-making all the things that can be done ahead for this recipe (unfortunately not that many). Perhaps this week I can make the wonderful raspberry sauce! I am also tempted to make the creme anglaise part of the bavarian cream and freeze ahead, but not sure how well this will reconstitute after thawing since it has gelatin, perhaps I can reheat it? In any case, I am COMMITTED to make this my next showcase dessert! Stay tuned!

BTW #2, the cupcake party needs to come first since my freezer is full of these wonderful left over buttercreams from the Hawaii Way big cake. I've decided (against my promise) that I will bake Biscuit de Savoie cupcakes! I will bake 2 or 3 one inch layers, to fill and stack into a 2 or 3 layer cake. Then use a round cookie cutter (perhaps a commercial pastry cutter or sharp pastry mold) and cut them in 'cupcake' shapes! topped with roses of course. Gamed?

And somewhere in between, weather permitting and seasonally timed, I need to make the passion-mango tart! Mango season is finishing as passion season is starting!

Please don't mention any other wonderful treats from Rose because I feel I am overdoing it already! My friends are starting to think I am going crazy since I mention 'baking' and 'rose' almost between every other sentence! Just yesterday I was participating on some intense scientific-technical training for this 'real job' I am pursuing (the side of me not related to baking), and guess what: while this was happening I could not help but grab my whisk and a paring knife to work on some heirloom tomatoes of different colors, some fresh sweet corn, and turn them into a nicely plated salad with olive oil basil vinaigrette! It certainly kept me awake and the training became indeed lovely! I took a picture but I am not ready to share such personal part of my life yet! I wish it is May already so I can whip something really really special for my own birthday!

Reply to this      Posted by: Hector | August 20, 2007 3:56 PM #

Elicia, did you get the Knox gelatine and all the other things that you needed from Canada?
Rozanne

Reply to this      Posted by: Rozanne | August 20, 2007 10:27 AM #