The Cake Lady of San Francisco
Feb 24, 2009 | From the kitchen of Rose
My dear friend Diane Boate, about whom I have written on the posting of the Daniel Patterson Alexandra Foote wedding cake a few epiphanies ago, has just sent me the most amazing cake she made for the Balboa Theater’s 83 birthday. I just had to share it with all of you and Diane, who is the soul of generosity (actually she even won Woman of the Year award for public service recently) gave permission unhesitatingly.
Just in case you don’t remember, Diane is an amazing photographer, dress and hat designer, and was long ago dubbed “The Cake Lady.” There is nothing that Diane can’t make and she can even play the piano without music. (Is it fair that one person should have so many gifts?!)
Diane wrote: I am calling this my Signature Cake (because I have been making variations of this for 35 years). It is your Mousseline Buttercream frosting with 60% Ghiradelli semisweet chocolate and coffee flavor to taste...... Chocolate on Chocolate on Chocolate.”
3 batters made and baked in 3 1/2 hours. Ah! or gan a zah si on
the bundt part - my mother's pan
if you can do chocolate cabbage you can do chocolate kale, I thought
cloned!
separate single layer
This cake was gone in 15 minutes. Later, I saw folks pasting the crumbs together with their fingers.
bundt pan cake with chocolate camellia leaves - the one part I brought home
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Patrincia
02/25/2009 01:33 PM
Cabbage, Kale? Never thought of either - what fun!
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Dianne Boate
02/25/2009 12:57 PM
I made the marquis signs for last year's cake by drawing a small scale model from the real thing, standing in front of the theater. B A L B O A was made from bread dough using small alphabet cutters . I found a font that matched the real sign and printed it out on glossy white paper.
The cake was a rich chocolate cake, covered with Rose's Mousseline Buttercream, the large recipe with 5 cups butter, flavored as she suggests with 12 ounces bittersweet chocolate.I added coffee flavor to this frosting. On the very top is melted bitter chocolate thinned with a little Crisco. Voila!
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Dianne Boate
02/25/2009 12:49 PM
It is very easy, just have to do it carefully. I used semisweet chocolate melted in the microwave; coated the BACK of the leaf using a small butter knife. Sat in refrigerator overnight, tho it should set up within 30 minutes. Go slowly when removing the leaf from its chocolate twin.
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Dianne Boate
02/25/2009 12:45 PM
It all happened because I received a head of kale with my organic produce delivery - it is not something I would buy, but that has changed now!
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Hector
02/25/2009 12:09 PM
the kale cabbage choco leaf is innovative! and the whole cake so edgy! thx for sharing.
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Rozanne
02/25/2009 11:36 AM
Wow! Absolutely wonderful!!! Love the kale leaf.
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Julie
02/25/2009 09:05 AM
Love how festive these are, and the marquis-style signs are wonderful.
Was the mousseline coffee-flavored with melted chocolate being the glaze over the top, or was the Mousseline flavored with both melted chocolate and coffee?
Are you able to say which recipe is the cake component?
The leaves are great- who would have thought of making kale out of chocolate!
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Jane
02/25/2009 05:25 AM
WOW - puts my cakes to shame. I'm off to the supermarket to buy cabbage - never thought of it as a cake decorating item before.
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