Hector Bakes His Own Birthday Cake!

Jun 13, 2009 | From the kitchen of Rose

I'm sure you're all curious to see what Hector made for his special birthday celebration. I think the results are stunning! I just couldn't resist offering Hector a recipe from the wedding cake chapter of my upcoming book because it was so appropriate to his location. I asked Hector to write this posting so he could describe the process and results!

Hector Hawaii 4-0

Be careful what you ask for as you may get it, and there hasn't been one thing Rose hasn't delivered for me! Months ago, while working on the youtube project, I shouted to get paid: "Rose, can you make my 40th birthday cake?" She almost said yes, except knowing that it will need to be done far apart and on the same day after her return trip from Paris, instead she gave me one of her new cake recipes: The Tropical Wedding Cake for Hector.

When I reviewed the recipe at first sight, i was not excited. Tropical fruits was something I hardly specialized in. You know, it is true we always think the grass is greener at the other side of your town (yellow in my case). But as one matures with time, like love, I now feel the "local chef celebrity status in Hawaii." This cake has gained more attention than any of my previous cakes have, locally. The macadamia nuts came from Lions Gate Farm in Kona http://www.coffeeofkona.com. Suzanne Shriner harvested the most perfectly fresh nuts and carefully packed the precious cargo with layers of bubble wrap; per my paranoid request of a food stylist! Whole mac nuts are worth their price in gold, so here they are for your enjoyment! The vanilla came from Huahua Farm, also in Kona http://www.huahuafarm.com. Clare Wilson grows the vanilla beans herself; hers are so nature perfect that one day I envision making a cake covered with whole vanilla bean twigs.

This is a banana cake with passion fruit mousseline. The nuts were removed prior to slicing the cake, and later added back on to each serving plate. My dearest friend Deanna and her children Jade and Wilson, were uttermost supportive (needless to say, they attended each of my month long birthday parties!). Wilson is such well behaved child, he was hired to remove all the nuts during cake cutting, and he did so without snacking!

I love the picture with the ocean and being tossed a prize medal. Children tell the true story without words: Jade shared her judo medal with me! Everyone made comments that Rose's banana cake was the best in the world. It was truthful bananas delicious, fragrant without using banana essence (which most bakeries use giving it an artificial flavor), the dark tan color and the speckles were appetizing, but most of all is the characteristic melt in the mouth texture Rose's butter cakes mixing method have. I confess to always mixing an extra minute or two whenever using Rose's butter cakes mixing method, to guarantee achieving "developing cake structure" a concept I find so hard to explain in writing... so perhaps I will make a short video and youtube it!. I do notice Rose adds an incredible amount of salt, and kindly whispered asking if anyone thought this cake was salty? Nobody said so...... Salt is sweets’ and desserts’ best flavor enhancer. My mother always used sugar to enhance the flavor of salty dishes, or salt to enhance the flavor of sweet dishes!

The photo shoot was ultra fun. The location was truly at the end of the world: it was in Lagoon Drive near the airport runway! 10 plus friends showed up and felt awed we were doing this--it really was an odd place, but now we know better that Hector will bring one ultimately to the end of the world for cake! We made the evening a potluck on location and definitely will do it again. Parking was an issue because due to tsa, you can't leave your car on the side of the street so near the airport, so 'we had to' park at the fedex parking lot which was so excellent specially after the fedex security guard was bought with food and cake! Shall I ask next time for fedex to ship my cakes? I am mailing 8 packages out by ups on tuesday: 5 high school classmates who also turned 40 this year, my long time computer analyst who just now I found out he has the same birthday as I, John from hello direct, and you!

The next night was the grand finale Hector Hawaii 4-0: dinner at Sabrina's Restaurant in Honolulu. Sabrina is so supportive of my work, she always snatches my cakes as soon as I walk into her restaurant and rushes to the kitchen to show her chef husband, Stephano. Her food is true home style traditional Italian, uncomplicated, and wholesome tasty. You can google her for the most funny reviews, just be aware that this is a restaurant you go for food, and not for anything else other than food, as her slow table service and byob service are truly exceptional for a restaurant in the United States. Sabrina has an incredible and loyal following, the restaurant is small an each day of the week is just as busy! and YES, like in Rome, she never kicks you out of the restaurant nor present you with the tab till you ask for...the average dinner experience at Sabrina's is 3 to 4 hours...

Aloha 'Oe . . .

p.s. Hector Hawaii 4-0, two-tier tropical wedding cake, feeds 110 small portions. passion fruit harvested by Hector and Luca from the side of the road in Hilo. Passion curd made fresh. Hawaiian apple bananas ripened till the skin turns black and shrivels. Macadamia nuts toasted fresh (but no, i did not crack the nuts open myself!). Backdrop is my new bath shower curtain.

hector
09/21/2009 11:42 PM

here is the math, round pans

6x2 56.5 cu in
7x2 77.0 cu in
9x2 127.2 cu in

half of a 9 is 63.6 which would underfill the 7 but overfill the 6. i think either pan would work unless you have a recipe for a 9 that rises well above the top of the pan.

Matthew
09/21/2009 10:45 PM

Actually, I haven't tried yet, but I bought them on Rose's and Bill's advice that 7 works best. I think you are right though that exactly half is somewhere between 6 and 7 if I remember.

hector
09/21/2009 09:41 PM

matthew, i've just checked my math, and a 7" pan is slightly bigger than half volume than half of a 9" pan.

is it safe to half a 9" recipe and bake it on 7"??? that will make lovely smaller cakes and many more to test.

Matthew
09/19/2009 11:08 PM

Don't know, I don't have any older ones, but these seem pretty sturdy.

hector
09/19/2009 05:35 PM

Matthew, are these still the same high quality as my 20 year old set from magic line?

Matthew
09/19/2009 03:04 PM

Yes, I just bought a set about a month ago. I also got a set of half sizes in the 7 inch.

hector
09/19/2009 01:49 PM

Magic Line now stocks the 9x1.5” round cake pans!!!!!!!!!! in stock at Amazon.com and I’ve added a shopping link on my website www.myyellowkitchen.com

get yours today! this is a size that has been lost and Cake Bible uses it a lot.

Silvia
09/08/2009 08:33 PM

Héctor, los correos me los devuelve el sistema, y no tengo tu email personal.
¿Hay algún problema?

hector
09/02/2009 05:51 AM

and now dazzling lemon roses from the new book! http://www.facebook.com/photo.php?pid=71813&l=f6a47b7e1e&id=100000084691742

hector
08/26/2009 02:40 AM

Kathleen, I adore you all more than my cakes! I think torting a layer for a wedding cake is a crime when you have a perfect layer butter cake, but for a sponge cake like genoise or biscuit then it is ok. Most bakeries bake sheet pans of cake about 1" deep, so 4 sheets are stacked together giving you that beautiful 4 layer cake. I yet have to find such cake as good texture as one baked on a 2" deep by up to 12" round, for a butter cake!

Kathleen
08/25/2009 08:33 PM

Happy belated birthday, Hector. I always enjoy your beautiful photos and I always learn something from your posts. This time, I learned about Navan Liqueur, torting (not) wedding cakes, and gained info from your comments on genois vs. butter cake. I look forward to future inspiration.

hector
08/24/2009 04:41 PM

querida Silvia, solo para informarte que hemos puesto un topic para blogear en Espan~ol! tu eres la pre-precursora, en mi opinion.

hector
07/22/2009 02:48 PM

do temper properly, so the chocolate will come back to solid again. i use real white chocolate with cocoa butter (candy melts or summer coating will work, too, but the taste is not there). be aware that white chocolate is clogging sweet, so you may not want to use so many leaves on your cake unless it is a dark chocolate cake like the oblivion for example. i will start NOW, and test out your different questions about keeping, refrigerating, making airtight etc.

btw, Rose's new bread DVD is now available: requests of this bread DVD are just starting to appear in my mailbox, how wonderful to find a little blogger note in my pile of mail. Also, you could submit via paypal to myyellowkitchen@gmail.com

i don't foresee making more than 200 copies, so grab yours asap! and just got the ok that as soon as i send all these copies out, i can start copying the CAKE!!! DVDs!

for all of you who requested this on a DVD, I have just done it! i can start mailing starting mid or end august, on a first come first served bases. please write your name and mailing address on an address label or on a 2 x 3.5 inch piece of paper (the back of a business card will do), enclose a check for $10 payable to HECTOR WONG, and send it to 2888 ALA ILIMA ST, STE 2611, HONOLULU, HAWAII 96818.

please indicate on your check: BREAD DVD. note that i will be making the cake dvd later this year, consists of 2, and it will be $20 for the 2 pack.

the price includes the cost of professional disc replication, labeling, packing, shipping to anywhere in the USA or the World! it will go out by air, thru USPS (US mail) first class envelope.

ENJOY! these DVDs have been recorded and mastered by General Mills, with hair razor sharp and in full stereo!

claudia
07/21/2009 05:26 PM

Hector, Thank you , thank you for your kind response!! Well...I have the wine (into Malbec from Argentina recently), but not the wine cooler! Oh well. How do you temper the white chocolate? Does this have to be done in order to make the leaves? This will give me a good project. So if I put them in an air tight container I should take them out of the fridge or freezer and keep the container closed until they are at room temperature? My daughter wants Fondant, but I had a brainstorm as I was exercising today. I thought if I did the MBC and covered the tiers with the white chocolate leaves and the occasional flower( to be determined), it would give a polished effect. I better get working on the leaves! Again, I just need some guidance regarding the tempering. Have you done this in the microwave? Thanks, again Hector. Claudia

hector
07/21/2009 05:03 PM

hi claudia, thank you for visiting my yellow kitchen! i am 50-50 genoise-butter cakes, really! when i make rose's butter cakes, i do follow the syrup recommendation. apply the syrup before or after freezing. you can fill, crumbcoat, frost, before or after freezing too! whatever is more convenient for you.

fondant best applies on a cake that won't condensate, i recommend bringing the cake to cool room temperature, about 50 to 60 degrees prior applying fondant. condensation is also a matter of your relative ambient humidity and precipitation factor, which varies and this is the reason sometimes you have condensation and sometimes you don't! if you have a wine chiller big enough to hold your cake, that will be the ideal environment to thaw/keep your cake at the perfect temperature and avoid condensation.

MAKE THE WHITE CHOCOLATE LEAVES!!!!! you can make them months in advance. just keep the leaves airtight and away from heat. in fact, i keep my leaves in the refrigerator for months or in the freezer for years! airtight of course. the leaves will condensate if not allowed to reach room temp prior opening your container, but it isn't a big issue as white chocolate is water proof (unless you plan to remelt this chocolate, or course). good luck and share picture if you can.

p.s. designing my Grand Marnier Chocolate Chip cake, also my Orange Glow Chiffon Cake. both with oranges from the first valencia tree planted in hawaii near 20 years ago!

claudia
07/21/2009 01:24 PM

Hector, 2 questions for the Wedding cake expert. First of all, I know you prefer to make Genoise instead of Butter cakes. If I am making a buttercake layers and freezing them, do you think I should crumb coat them before freezing to hold the moisture, and then defrost them in the refrigerator over night before putting on the Fondant? I'm afraid of condensation. In other words, can I apply the Fondant to the cakes straight out of the Fridge after it has defrosted?

Also, I went to your wonderful Website. I intend to make White chocolate Rose leaves, My first effort for the Wedding cake. How far in advance can I start these. How do I store them and where. Thank you. The wedding isn't until November..I've been compulsively planning and practicing. Thank you agai. Claudia

Hector
07/06/2009 07:11 PM

hi silvia, the oblivion DOES NOT call for any sugar, it only uses 3 ingredients: chocolate, unsalted butter, and eggs.

if you don't like the taste or sweetness of your milk chocolate eating it alone, then you won't like the taste of the oblivion.

i would just try, you can half the recipe or even less, make smaller pans or little custard molds and just scoop it with a spoon when eating.

hey, a sprinkle or coarse salt on the top of the batter would be nice, too, to tamper sweetness.

must must try.

Silvia
07/06/2009 03:14 PM

Hector, I couldn´t find neither semisweet nor dark chocolate, only milk chocolate.
Will the torte be too sweet if I
use it? I am not a fan of sweet chocolate.

Silvia
07/06/2009 03:10 PM

Hector
07/04/2009 01:00 AM

Silvia, creo en Costa Rica producen chocolate? usalo usalo usalo.

Hector
07/04/2009 12:57 AM

el chocolate oblivion torte ES UNA DELICIA! y es facil esta tambien en youtube con Rose

derretir el chocolate con mantequilla, y que enfrie, esto me demora como 1 hora que enfrie en Hawaii!

calentar huevos batiendo hasta 110oF (creo es la misma temperatura para la leche de bebes).

Anonymous
07/03/2009 08:02 PM

Héctor, todo lo que has hecho últimamente es maravilloso. Y los videos, que no había visto, son utilísimos.
después de años sin hacer nada, creo que
este fin de semana voy a hacer la Chocolate Oblivion Torte.

hector
07/03/2009 06:08 PM

De todo corazon, muchisimas gracias Silvia!

Anonymous
07/03/2009 05:54 PM

Héctor, tenía tiempo de no asomarme,
y ahora veo este maravilloso queque
de cumpleaños. ¡perfecto!
Felicidades atrasadas por tu cumpleaños,
felicidades porque cada día hacés
cosas mejores y más asombrosas.
Silvia (de Costa Rica)

Hector
07/03/2009 03:48 PM

good morning everyone, happy 4th, it is 9:46 am in honolulu, july 3rd. here my breakfast and rose's cake strips!

Hector
07/03/2009 03:40 PM

hello ms H, i have twitter yet, but no idea how to make use of it. facebook seems to work for now. i know it is really overwhelming.

making my july 4th cake, my Super Strawberry Shortcake.

Hanaa
07/03/2009 10:55 AM

Hector,
I'm honored that you asked me to become part of your 'bakers' network. As you know, I have a blog, I'm even on Twitter, but I have yet to create a Facebook account. I'll look into that and will let you know. Have a great 4th!

Hector
07/02/2009 06:07 PM

Hanna, new success stories is what makes the "pros" motivated. I am a teacher at soul.

I have just started a new project, would you please send me a friends request to my new facebook account called Baking Angels. A lot of people have asked me if i can bake for them, nationwide, so come to think of it, why don't I create a network of bakers whom can provide a Cake Bible cake to a neighbor nearby!

Hanaa
07/02/2009 11:28 AM

Rose,
Thank you so much for stopping by my blog and leaving such a nice comment. It made my day :o) And thank you for writing TCB. I couldn't have done it without it.

Hector,
I’m truly honored to be part of the “club” after this graduation, as you called it. I still have a lot to learn and will do so while having fun at the same time. Thank you for your wonderful comment on my blog.

Rose Levy Beranbaum
07/01/2009 07:16 PM

hanaa, i posted a comment on your blog! thank you for sharing the final results. i've certainly been following all your plans and questions. so much love went into this cake. and the cut slice also looks fabulous--beautiful color and texture.

Hector
07/01/2009 06:49 PM

practice makes perfect, there is just no better way. good job everyone, and be sure to check forums, i've just posted a new idea called "baking angels."

claudia
07/01/2009 04:20 PM

Hanaa, I have had a day of test baking 2 failures, with other recipes, and finally went back to Rose's Yellow cake. This time, I did a test cake...just one 6 inch layer,of the Yellow Cake. The ingredients are starting to get REAL expensive in NYC, hence the one layer! You inspired me, Hanaa. Also for the first time, since I had been getting very uneven and under-baked results, I decided to throw caution to the wind and bake it 325 convection. I think I stared thru the window of my oven for 25-30 minutes!! Et Voikla! For the first time a perfect cake...evenly browned and totally flat without cake strips. Now granted, this is only one 6 inch layer. Hopfully the others will be as successful. I can only dream! I'm going to take a break now with test cakes. The wedding isn't until November. I'm not too compulsive! It's just weird that the cake came out with the convection baking and not normal at 350.

Hanaa
07/01/2009 09:54 AM

Hector,
Thank you so much for your kind words (*blush*). As stressful as it was, I was very happy with the end result. I had taken the Wilton I and Wilton II cake decorating classes about 2-3 years ago so that helped a lot. Hector, I would LOVE for you to leave a comment on my blog. At the bottom of the post, there’s a link to “comments”.

Claudia,
Thank you, Claudia. I’m sure your cake will turn out beautiful. Although the cake looks light in color, I used Rose’s Yellow Butter Cake without making any changes (meaning, I used egg yolks). Yes, I did use cake strips when I baked the cakes. Btw, feel free to leave a comment on my blog. Would very much appreciate it if you did.

claudia
07/01/2009 08:54 AM

Hanaa! It is absolutely beautiful! I hope mine can be as lovely. This is the Yellow Cake? It looks like the White Cake. Did you use the baking strips? You should be very proud of yourself. Claudia

Hector
07/01/2009 02:37 AM

oh mine jedi hanaa!!!!! your cake looks great, and please tell me how you learned so quickly how to pipe all those beads!!! which made the cake stunning.

thx for sharing the slice, the crumb looks delicious, white cake with pink filling. LOVElly!

. . . my first wedding cake DID NOT look this good!

Hanaa
06/30/2009 11:25 PM

Rose, Hector, and Claudia,

I'd like to invite you to my blog to see pictures of my very first wedding cake:

http://hanaaskitchen.blogspot.com/2009/06/my-very-first-wedding-cake.html

It was a huge hit. Everybody loved it which made me very happy :o)
Thanks again for all your help.

Hector
06/23/2009 09:57 PM

about $20 for the bucket and $5 for the lid, so about $25 each.

yes, a bit pricey. but really, you won't anything like it.

Hanaa
06/23/2009 06:55 PM

Thanks Hector. I clicked on the link. Those containers look really nice!!! However I don't see any prices. If you have to ask for the price, it usually means it's expensive. Are they?

Hector
06/23/2009 05:15 PM

Hanaaa, the Cambro is only sold at restaurant supply stores (most allow walk in retail customers), and are made for food storage. Noone will tell you these are made as cake containers. I love LOVE mine's, a lot sturdier and multiuse, and easier to clean. I would walk in with a measuring tape and pick the ones that fit you best.

http://cool.cambro.com/product_line.aspx?rrn=4&plrn=59

Hanaa
06/23/2009 03:15 PM

Yes, I used Rose's yellow cake recipe and used the chart in the back of the book. I took an extra precaution and baked all my cakes in the center of the oven. This took much more time but I wanted to be on the safe side. So the 14" cake baked by itself. I did that twice. Then I baked the 10" by itself (twice). The two 8" cakes and the two 6" cakes fit on the rack so they baked together. And then I baked the other two 6" cakes together.
Keep in mind that the baking powder amount is not the same for all size cakes. Rose has a chart on how much to use for which size. I only combined batters whenever the baking powder amounts were the same, such as the 8" and 6" cakes. I also refrigerated batters in the cake pan to speed things up.

Yes, I did put final frosting on the cakes and froze them uncovered. Once the frosting had hardened, I covered the cakes in plastic wrap.

Hector, thanks for the tip on the Cambro cake containers. Will have to check that out. I emptied my upright freezer completely so I wasn't too worried about odors.

hector
06/23/2009 01:36 PM

Hanaa, Claudia, hearing new people making new wedding cakes are such a refresher course for old dogs like me!

Loved the 'ateco tip' tip!

Yes, harden the buttercream frosted cake in the fridge or freezer prior to wrapping, doesn't take long. If you can, use a cake carrier first to prevent any food odors. I have 'upgraded' to Cambro round food containers, the lids are flat so you could use this upside down. Also easy to store and stack several high with cakes, as we know cake carriers are a nightmare to stack since 'why in the world' these are made with round domed tops!

Do post a picture on flicker or at our picture friendly forums.

claudia
06/23/2009 12:42 PM

I misunderstood you. I thought you put them in the freezer uncovered after the final icing. I have Dede Wilson's book. You used Rose's Yellow cake recipe am I correct? Not the Dede Wilson recipe? I just finished making many , many fondant pearls. Just thinking way ahead! Your 14 inch was made using Rose's chart? If so you're very brave to have such a perfect cake without ever testing. I'm impressed!

Hanaa
06/23/2009 10:27 AM

Claudia,
Yes, I put them in the freezer uncovered until the BC frosting hardened, otherwise, putting plastic wrap on it would schmudge the frosting. Once hardened, I wrapped them in double layers of plastic wrap. I read in Dede Wilson’s book that when you move the cakes to the fridge to defrost, you should remove the plastic wrap while the cake is still very cold so that the frosting isn’t pulled along with the plastic wrap.
It was my first time baking a 14” cake and I didn’t even do a test run (I like living on the edge, I guess). I didn’t buy a heating core (I don’t like uni-taskers) so I used my 5/8” Ateco metal piping tip, sprayed it with Pam and dusted it with flour, stuck it in the cake batter, then filled the piping tip with cake batter. The cake inside the tip bakes along w/the cake so afterwards I used that to fill the hole in the cake.
I used cake strips with all my cakes (I bought them at Michaels). For the larger cakes, I just overlapped 2 smaller strips and then pinned them together. The 14” cake baked up leveled and was the only cake I didn’t have to level manually. The cakes were very sturdy (especially after I put them in the fridge) so they were very easy to handle and place on top of each other. I did not torte the layers, btw. Each cake layer remained at about 1.75”.
I took the extra precaution and did syrup the cakes. I too read that it wouldn’t be necessary if you crumbcoat or frost the cake but I did anyway.
I have a few ideas on how to decorate the cake. The bride likes dots and she also wants a ribbon on the outside cake. We chose a ribbon color that matches her dress (champagne). It’s 7/8” wide. She also suggested she might like smaller ribbons. So I might go with the wide ribbon at the bottom only. Or I might put the wide ribbon in the middle and put a thinner ribbon at the bottom and one at the top.
The wedding is on Sat. Instead of describing the decorations (which I haven’t finalized as of now), I could send you a picture of it. Just email me your email address.
I would highly recommend checking out your library and borrowing Dede Wilson’s “Wedding Cakes You Can Make” (http://www.amazon.com/Wedding-Cakes-You-Can-Make/dp/076455719X/ref=sr_1_2?ie=UTF8&s=books&qid=1245767044&sr=8-2). The first half of the book has tons of helpful information. It helped me out a lot, especially with the planning part. Hope that helps!

Feel free to email me with any other questions. You should be able to check out my profile and find my contact info there.

claudia
06/23/2009 08:23 AM

Hanaa, Thant's some undertaking!!! You've done a final frosting with Buttercream and will put them in the freezer uncovered? I didn't know you could do that...uncovered that is. Had you ever baked a 14 inch layer before? I'm new at this. Was there a problem? Did you use a heating core and the heat strips around the pans? How was the level of the large cake. Sorry to ask so many questions. Oh, did you syrup the cakes? I've heard that if you crumb coat them and freeze them it seals in the moisture and it might not be necessary. Other than the flowers, how are you planning on decorating? I guess the fact that they will be presented on floating stands makes a difference as opposed to stacking. By the way, did you torte the layers or just keep them as they are?

Hanaa
06/22/2009 03:48 PM

Claudia,

The cake stand I’m using is for a 6”, 10”, and 14” cake. In addition to those 3 cakes, I made an extra 6” (one to be saved for the 1yr anniv and one to be served) and a 8” cake (not to be displayed but served). My friends wanted everyone to have a generous slice of cake instead of the traditional small wedding cake slices. They’re feeding 60-70 people. The cake’s filling: strawberry cheesecake (it’s a strawberry cream cheese frosting – my own recipe). I baked all the cakes on Sat night. Wrapped them in plastic wrap and refrigerated them for easy handling. On Sunday, I filled and frosted all cakes in this order: filled them, crumb-coated them, refrigerated them, then applied final frosting. Then into the empty freezer they went. Today, I’ll wrap them in plastic wrap. Plan is to remove the 14” and 10” from the freezer on Fri morning and decorate them Fri night. Then remove the remaining cakes from the freezer on Fri night and decorate them on Sat morning. Deliver the cakes on Sat afternoon (3pm-ish) and place cakes on floating tier cake stand and finish cake decoration with fresh roses. That’s the plan! :o)

ButterYum (Patrincia)
06/21/2009 11:28 PM

Just jaw dropping Hector!!! I'm in awe!!!!!!

claudia
06/21/2009 09:46 AM

Hanaa, Have you ever baked a large cake such as the 14 inch before? I'm new to this. Are you doing a 6, 10, 14 inch cake?
I'm doing 6, 9, 12. I hope it's big enough. Our Wedding is for only 60 people, but this is the major dessert. Let me understand, you're baking the cakes today. Are you then letting the cakes cool and leaving them out, wrapped up, or putting them in the fridge over night, and then filling and crumb coating. This question is just to help me. Oh, by the way, what flavor filling? What are you planning for decorations?

Hanaa
06/20/2009 08:41 PM

Claudia, I decided to go with the yellow cake. I baked a test cake on Thursday. Took it to work and asked 6 of my coworkers to try it (they've helped me with taste tests before so I trust their opinion). Everybody liked it. My husband tried it on Friday night and liked it too. He said "don't test any further. This is THE cake", ha ha. That was funny. So I'm in the full swing of baking right now. I have 2 x 6" cakes in the oven baking. I only 1 x 14" cake left to do.
As for the syrup, I made it this morning. I think I'll use just to be on the safe side. I will be freezing the cakes tomorrow (after filling and crumb coating them). The wedding is next Saturday.

I agree. Rose's yellow cake is not "super" yellow and I think it's just fine.

Your wedding cake idea sounds great. Especially the ganache filling (I love that stuff, could eat it with a spoon).

claudia
06/20/2009 06:56 AM

Hanaa, thanks for the kind thoughts regarding my daughter's wedding. I am still a bit frazzled about making her cake. I've been doing test cakes off and on in the recent months. Mostly , I want to test how they freeze and thaw so i know what my limitations are. I am definitely going with the yellow cake. It certainly is pale enough for my daughter, and tastes better than the white cake. She also wants chocolate; so in lieu of making a separate grooms cake(what am I crazy!!!!) I have been toying with the idea of "mixing -up" the layers, and having each tier with 2 layers of yellow cake, and one layer of chocolate. I might keep the yellow cake layers un-torted, and put the torted chocolate layer in the center, so it would be:yellow,chocolate,yellow. I'd put chocolate ganache inbetween the chocolate layers, and chocolate MBC inbetween the yellow layers.Also, my plan is to make several extra layers to freeze, just in case of a mishap. I only tries syruping one time, and I didn't like the results. The cake layers frozen defrosted fine without the syrup. I guess that's personal taste.

Hector
06/19/2009 08:24 PM

in case you want to know about the wonderful macadamia nut, it is indeed a hawaii invention and now imitated elsewhere in the world!

Hector
06/19/2009 07:10 PM

Thanks Rose, i still don't have the baking powder thinking straight =)

Hanaa, the Buttermilk Country Cake was my all time favorite yellow butter cake. I really really love it, the buttermilk adds more flavor.

I always syrup my butter cakes after the cake has cooled.

Rose Levy Beranbaum
06/19/2009 02:48 PM

i just have to step in here with a quick reminder: in the cake bible i explain that when substituting whole eggs for the all yolk cake you will need a little extra leavening or the cakes will not be as level. i don't remember where in the book this is but look and you will find it for sure! just for future reference.

Hanaa
06/19/2009 12:46 PM

Thanks Hector and Claudia.

Hector, I made the white velvet butter cake for my bday last year and it was great. I also love Rose's Buttermilk country cake. I figured I'd go with one of Rose's wedding cake recipes since she already did the math for the diff size cake pans (that way I don't have to) :o)

Claudie, I made Rose’s yellow test cake yesterday (with egg yolks only) and it turned out great. Rich, moist, tender. I like it. Best of all, “my couple” (they’re both my friends) are OK with a yellow cake instead of a white cake.

The only thing I’m trying to decide now is whether or not to use syrup. If I do, should I apply it while the cake is warm or after the cake has cooled?
Good luck with your daughter’s wedding cake, Claudia.
Thanks much!

Hector
06/18/2009 06:37 PM

Hanna, i don't have much experience switching yolks/whites/wholes. i have the impression Cake Bible has a large number of recipes, one should suit you without modification. The White Chocolate Whisper Cake is one of my favorite white butter cakes, it was the most sought at Elaine's 7-cake wedding!

http://www.realbakingwithrose.com/2008/09/hectors_7_cake_wedding.html

claudia
06/18/2009 02:00 PM

Hanaa, Hi! I've been reading your comments and questions, as I am planning and testing for my Daughter's Wedding Cake in November. Yes...I'm starting REALLY early. I've tested many recipes both Roses and Dede Wilson's.There are pluses and minus' to both. I am an experienced baker...just not of Wedding cakes and Roses method of mixing. I have tried the white cske several times because my daughter wanted a White cake. I have come to the conclusion that this cake is drier, at least to me and my husban than the yellow cake, probably due to the misssing yolks of a Yellow cake. I decided to make the yellow cake using mostly yolks, but substituting a couple of yolks for a whole egg,ie. 2 yolks equal 1 whole egg. It is much moister, and nobody in my mind pale enough...it's not a Yellow/Yellow color. You could substitute more yolks if you want..so far, I've tested this in the 6 inch and 9 inch size and it was fine. I also use Almond extract with some Vanilla in stead of all Vanilla. Anyway, the only advice I have is make sure your oven is the true temperature. I had that issue.

Hanaa
06/18/2009 12:20 PM

Hector, I bought the 6”x2” pan last night. I’ll be making another test cake tonight (white butter cake). I’m really hoping this works. If it doesn’t (meaning the cake is still dry), I’m thinking of switching to a yellow butter cake. Since the couple specifically asked for a white cake, I’m thinking of making yellow butter cake using whole eggs (I remember hearing Rose suggesting that as a possibility in the YouTube video). I’m hoping whole eggs would make the cake look a little whiter and less yellow. Any experience substituting whole eggs for egg yolks in Rose’s yellow butter cake? Thanks much (and sorry for bothering you so much with all my questions).
Hanaa

Hanaa
06/18/2009 10:12 AM

Hector, do you apply moistening syrup to a warm butter cake, or can you apply it any time even if it’s completely cooled? Thanks!

Hector
06/17/2009 04:18 PM

Hanna, i am so glad of your wonderful explanation, it really is how it happens.

Hanaa
06/17/2009 04:11 PM

Hector, thanks for the explanation about the height of the cake pan. I think that explains why it took the 6” cake about 32 minutes to bake while my 8” cakes (which were baked in 8”x2” cake pans) were baked in only 3 minutes more. The 6” cake also domed a LOT compared to the 8” cakes (in the beginning I attributed that using cake strips on the 8” cakes but not on the 6”). I also found it odd that the sides of the 6” cake were much much browner than the other cakes. When I was checking the 6” cake (Rose says to bake for 25-35 min so I started checking at 25 min), the sides were already brown enough but the toothpick had tons of raw cake batter clinged to it. I had to bake it longer so I covered it with aluminum foil. Now I understand why the 8” cakes turned out better than the 6” cake. To be on the safe side, I’ll just go ahead and buy 6”x2” cake pans. Thanks so much for enlightening me! :o)

hector
06/17/2009 12:22 PM

Claudia, I think your idea will work, just a matter of personal preference. I have seen bakeries using cakes baked in full sheets and then cutout the layers you need and stack 3. Elaine's wedding cake was baked with 1.5" deep pans, so I used 3 for each tier.

claudia
06/17/2009 07:27 AM

forgive me if I was confusing. I did mean that each layer would be torted, making 4 layers of cake per tier. I thought most wedding cake bakers do this...although it is not written in stone. I was considering doing as I think I mentioned a combo cake with yellow layers and chocolate layers. The yellow layers would have chocolate MBC in between, and the chocolate layers would have chocolate ganache in between. What do you think?

hector
06/17/2009 02:43 AM

Hanna, the word LOTS of work does not exist when there is passion and love....

NO, a different pan height makes different results. This is true for most butter cakes with baking powder. Issues with texture if too thick of batter or overbrowning of edges if too much bare metal exposed. The exception. Would be silicone pans, but that is a total new chapter.

The only 3" pans I have are for cheesecake, with removable bottoms, and the 3" height is just perfect to prevent spills and also to hold a cordon rose biscuit disc and crown.

But when I do biscuit or genoise, which are sans baking powder, I have used 3 inchers and also 4 inchers like Da Hous cake.

Hanaa
06/16/2009 11:43 PM

Great pictures, Hector. It looks like such a lot of work to assemble that big cake. Kudos to you and your team of friends!
I recently learned about the toothpick method vs the metal cake tester method. When I tested too early, the toothpick was wet with batter. I gave it 2 minutes between consecutive checks.
In your opinion, would baking a 6" cake in a 6" cake pan with 3" sides do as good a job of baking a 6" cake as a 6" cake pan with 2" sides? Thanks!

Rozanne
06/16/2009 10:02 PM

Awesome pictures Hector!

Hector
06/16/2009 09:58 PM

this cake was right on designed for me and my location, Rose took 3 seconds to decide on the recipe for my birthday!

claudia, i am not sure what you mean, each finished tier is two layers. each layer is about 1.50 to 1.75" tall, this makes a 2 layer cake per tier. each layer is baked individually on a 2" pan (height)

daphne, i had the cake finished in my kitchen and photographed for studio. then i disassembled it and transported it in huge coolers to nearby where there was ocean and photographed for location. my 10 plus friends helped chase away the flies =)

ALL PHOTO CREDITS GO TO MY DEAREST FRIEND AND PARTNER IN CRIME: KATHY OTA!!! she just loves taking action photos, specially when my hands are shaking when mounting a tiered cake! these photos also taken by Kathy:

http://www.hectorwong.com/roselevy/PaddlersWYC/HawaiiWayPeopleReaction.html

Daphne
06/16/2009 09:38 PM

It's simply amazing that you did all that out in the open right next to the sea!! You are one brave man :-) I must sya the texture of the cake looks absolutely wonderful.

claudia
06/16/2009 08:13 PM

I'm surprised about the torting, Hector. I thought most of the wedding cakes are torted. It does look more finished on the inside. Your pictures are wonderful. I felt like I was in Hawaii! Just beautiful! Thanks for your advise.

Hector
06/16/2009 07:36 PM

here are the final round of photos for the cake, hope you enjoy. my favorite is the single top tier picture. happy birthday to me =)

notice all the technical details, baking, silicone strips, arranging the nuts, assembling on location, etc.

http://www.hectorwong.com/roselevy/Hector%20Hawaii%204-0%20outtakes/index.html

fernando
06/16/2009 04:54 PM

lilikoi and macademias... yumm! happy birthday hector.

Hector
06/16/2009 04:36 PM

GOOD to hear from you Nat.

Hanna, good for you and thx for reporting. I forgot to add this: when you test the doneness with a wooden skewer, if it comes out completely clean then your cake overbaked and it is dry. i like my skewer to come out with a little bit of crumbs stuck to it. an underdone cake will get the skewer batter wet, though. and YES, for this reason, i prefer a wooden skewer rather than a wire cake tester because the skewer has some rough surface where crumbs can cling to.

Hanaa
06/16/2009 02:51 PM

Hector, yay, it worked. I made a large batch of batter (2 x 8" + 1 x 6" cakes) last night and beat it for an additional 1.5 minutes (1 minute on Hi speed and 30 secs on Med speed) and the result was a no-crumbly moist cake. Thanks so much.

Natalie
06/16/2009 01:08 PM

I was one of the fortunate few who received a piece of cake via UPS to my workplace.

The cake was moist and had a beautiful texture/crumb. The passion fruit mousseline worked in harmony with the banana flavored cake -- truly ono (delicious).

Much MAHALOs, Hector!

hector
06/15/2009 11:34 PM

Daphne, how wonderfull. How about the banana cake with sourcream ganache or just naked! It is on youtube.

hector
06/15/2009 11:28 PM

Yes, from Cake Bible.

Rose Levy Beranbaum
06/15/2009 11:09 PM

yes i do--it's in the cake bible!

Jenn
06/15/2009 10:29 PM

Hi Rose,
I am going to be baking a birthday cake for a party of 10-15. I want to bake a genoise/sponge cake. Do you have any large recipes for genoise/sponge cake?

Thanks.
Jenn

Daphne
06/15/2009 09:52 PM

Hello Hector

Happy birthday! What a wonderful way to celebrate. That is ONE GORGEOUS looking cake. As all your cakes are. I have 3 overripe ripe bananas and am planning to make a banana bundt cake today (hopefully I have the time) and chanced upon this post. Can't wait for Rose's new book!

Hector
06/15/2009 06:02 PM

Claudia, no, you don't torte. as you bake on 2" pans, the finished height of the leveled cake is 1.5 to 1.75" so it is just perfect to just stack 2 layers without torting. a thinner 4 layer cake is impressive, but you need to be careful of avoiding using excessive buttercream and working out the firmness too.

genoise vs buttercakes is just a matter of preference, i do both, it depends on the occasion. i do have a soft spot for genoise and other foam type cakes because they are lighter in texture, specially when serving as a main dessert or big slices. Wedding cakes are normally thin slices, and mostly denser butter cakes. genoise and other foam type cakes are also easier to size to any size round pan because it doesn't need adjustments in baking powder since it has none!

the first wedding cake from Rose's upcoming new book was this Tropical Wedding Cake, pictured here, the banana cake with passion mousseline and mac nuts. it is a butter cake and i wouldn't do it any other way! (i can't picture a banana genoise...)

Hector
06/15/2009 05:53 PM

tasting panel as received:

john in new hampshire: "OH MY GOD THIS IS HEAVEN" 8^) She did say she took it out according to your instructions and let it get to room temp. It was sooooo goood. The icing was as my wife said was like fine silk and the taste was unbelievably rich and delicate at the same time all the flavors blended perfectly.

luca in hilo: what i surprise, in spite of eating it at the party all weekend long. can hardly wait to have it for breakfast tomorrow.

katia in miami: Que RICA torta!!! Nunca habia probado macadamia sin sal o sin chocolate =) Muy ricos y la crema me gusto mucho tambien. El keke estuvo muy bueno, con consistencia, no muy denso pero no muy crumbly. Yo a veces hago keke de platano cuando ya estan muy maduros pero la consistencia es diferente, mas suave, no creo que apto para rellenar. ESTUVO BUENISIMA TU TORTA!!! estuvo RIQUISIMO!! me gusto mucho la crema de maracuya y las macadamias, hmm!

natalie in manoa: Last night I had a slice and really enjoyed the banana flavor and the fine texture of the cake. I've never heard of Navan liqueur but I thought it was a nice addition to your fabulous buttercream.

carolina in california: Me lo devore todito. Me lo comi saboreando pedacito por pedacito. Gracias otra vez por ese lindo gesto. Te pasastes :)

rose in new york: i had a little piece and i am still alive, i missed the UPS delivery all weekend long. great texture and the ohhhhh whole macnuts! loved your hawaiian cooler and the photo, great keepsakes of your special birthday.

sean in arkansas: sorry the ups guy took 2 extra days to deliver to my country home. was very good.

carmen in puerto rico: i loved it so much, by reading your comments on facebook, but where is my cake?

claudia
06/15/2009 03:46 PM

Hector, Thank you for your kind response. I know from reading the blogs and forums that you seldom do butter cakes for wedding cakes..you do Genoise. Why do you prefer them to the butter cakes? You made a wedding cake from Rose's NEW Book? What was it, and please forgive me if you mentioned it already.
Have you ever made Rose's Devils food cake? If so, how would you say it differs in texture and taste to her Chocolate butter cake. I was thinking of making the tiers with mixed layers of Chocolate and Yellow cake with Chocolate Mousseline Buttercream inbetween layers. My daughter wants Fondant..so The vanilla MBC will be a crumb coat , then Fondant, unless I can convince her to use only the Buttercream. Also, do you always torte each layer so that each tier is 4 layers? For some reason, I could get onto your website, but I couldn't search anything within it.

Hector
06/15/2009 02:38 PM

Claudia, how lucky daughter! Yesterday I served one more of Rose's new wedding cakes for a baby shower, and when I mentioned that I need to make one more new wedding cake but have no occasion yet, one young lady named Naomi screamed "I want to get married just for this cake!"

If you don't need to add extra time mixing, don't. I work very slow, so I do, plus I believe on Rose's butter cake mixing method, more is better than under. One more thing: it is important to scrape the sides of the mixer bowl as many and when steps as the recipe says, specially all the flour as flour needs to bind and every gram counts.

will work on the youtube video, in the meantime watch we already have, there are a few butter cakes.

Hanaa
06/15/2009 01:53 PM

Thanks Hector. Yes, I'm using cake flour. I also use a digital scale to weigh the flour as well as the egg whites. I'll definitely try your trick of beating an extra minute or two on high speed. A clean beater is certainly a nice side effect :o)
I read about the syrup and used a little bit (about half of what Rose recommended) but obviously it was not enough. I was afraid the cake would get too soggy which is why I stopped adding syrup. I'll take Rose's word for it next time (which will be soon). I can't wait to try test cake #2.
Thanks for taking the time answering my questions, Hector. I appreciate it.

hector
06/15/2009 01:22 PM

Evil Cake Lady, I love Diamond Head, too!

hector
06/15/2009 01:20 PM

Hanna, that is great to have the test, well done. I love Bakewise, she explains the many methods of cake mixing. I wouldn't dramatically change any of Rose's recipes or methods, just do the extra time trick, which I do at top speed; this way most of the batter splats to the sides of tge mixer bowl thus the flat beatter comes off cleaner!

R u using cake flour?

Did you undermeassure the amount of eggs or liquid?

For Cake Bibles butter yellow layer cakes for weddings, Rose recommends adding syrup to the cakes so they don't dry out by the third day.

Hanaa
06/15/2009 12:17 PM

Thanks Hector. I baked a 6” test cake last week. I think it came out a touch on the dry side (I might have overbaked it because it’s hard to tell when it’s done since white cakes don’t brown that much). After 2-3 days though, the cake was crumbling a lot when eating it.
I’ll bake another 6” test cake and try your trick of beating it an additional 1-2 minutes. I’ll let you know how that turns out. Is that on medium speed?
I also considered using a trick I learned from Bakewise (Shirley Corriher) where you a Tbsp or so of liquid to the flour and stir it a bit to get the gluten formation started and then add butter to coat the flour. What are your thoughts on that?
Yes, I’ve gotten lots of great advice on the forum already. I’ll be using fresh flowers on my cake and needed some advice on that.
Thanks again!

claudia
06/15/2009 09:49 AM

Happy Birthday Hector! This is a beautiful cake. I am in the process of designing my daughter's wedding cake for November. I hope mine can even come close to some of your beauties! Hector...please do a you tube demo. Especially showing the mixing process. It is the final mix that you add the time, correct? Although I somehow remember seeing a comment from you that instead of 20 second mixes upon adding ingredients, you do 30 seconds.

hector
06/15/2009 03:22 AM

Hanna, white butter cakes are not much of my specialty, but many have said Rose's recipe on Cake Bible is great. I would make a test cake first. Congratulations on your first wedding cake and be sure to visit the forums for some expert advising from the wonderfuk senior members... quite a dissertation panel.

hector
06/15/2009 12:46 AM

Thx Shimmi. A lot of my cakes recently have little to no piping, so for this one I went for broke with beads fully on the top surface, which resemble little nuts or grass spikes on a Zen garden.

One mention, many ppl asked me how did I hold the whole nuts on the cake sides: the magic of mousseline buttercream! I only transluscently crumb coated the cake, then piped a small dot on each nut as attaching them on the cake. Another way is to frost the cake with the usual 1/4" of buttercream and then pressing the nuts on, but this can make the finished look a bit more messy as excess buttercream oozes out. The secrets of food styling (with real food) and my ultimate honor and dedication to the wonderful mac nut and vanilla grower as mentioned. The bad part is that I can assure NOONE will be able to get these such fresh and well shaped mac nuts or vanilla beans, picture perfect, unless making a very special request directly with the farmer who grows these!

On another note, the 8 people who received a slice of cake via ups, all agreed this banana cake was such a treat: the usual taste of banana as on banana bread or gooey type of cake, but instead incarnated as a true butter cake texture with the wonderful melt in the mouth forkable experience.

This is the Tropical Wedding Cake on Rose's new book. The recipe includes the individual instructions to make just the top tier, 8 inches, so I would say EVERYONE could bake their own Hector's birthday cake 2009... As I myself did!

Frozen passion puree is always as good, so you won't have to wait till the city streets of Hilo bear the fruit as passion vines grow like weeds climbing on most utility poles! PLEASE, do make your passion curd yourself, as store bought ones have no comparison. This is a citrusy flavor which dulls with storage, unlike a berry curd like strawberry or raspberry WHICH American Spoon Foods makes better than homemade, as Rose recommends this wonderful brand in new book! Regular bananas will work well, Rose explains on the book how to make them ripe and super tasty.

That's all for now, headin home after the ultimate chocolate cake showdown, has a little anxiety confusion, this cake is still on the works, thus I will do the writeout later in November. I am thinking this will also be writed out on my local news or inflight airline magazine, plus also trying to explain to my local health insurance magazine, that cakes can be healthy for you! Right now their immediate reply is: we will write about your wonderful baking if it is a fruit salad!!!!!!!

Shimi
06/14/2009 08:57 PM

What a gorgeous cake Hector! I love the way the pattern of the piping on top of the cake echo the way the macadamia nuts are arranged at the side. The flavor combination sounds so delicious!

Hanaa
06/14/2009 01:59 PM

Thanks Hector. I'll give that a try. I'm making my first wedding cake using Rose's White Butter Cake recipe :o)

Hanaa

hector
06/14/2009 05:06 AM

Marie, it is great to hear from you, and i am enjoying how you are baking all the cakes from new book.

Jeannette
06/14/2009 04:20 AM

A beautiful cake and lovely pictures, Hector! Congratulations! Macadamia's are my favourite nuts but the most expensive here.

hector
06/14/2009 02:21 AM

I love the off center placing of the second tier, too! And I learned this from Rose -)

It make the perfect canvas to show off something, mac nuts and vanilla beans in this case.

Everyone, be sure to order some mac nuts or vanilla from my farm people!

hector
06/14/2009 02:18 AM

Hanna, yes, I mix for one or two extra minutes at the very end time. It isn't necessary, but if your cakes are falling appart in crumbs when served, do try this. Flour, in contact with liquids, form glutten when mixed together, glutten helps hold together the crumbs.

Mixing times are crucial when baking from scratch. Too much and the cake is tough, too little and it is too crumbly. But with Rose's method of mixing butter cakes, there is close to zero danger of overmixing, so a couple more minutes won't harm. The flour is waterproofed by the butter prior all liquids been added.

hector
06/14/2009 02:08 AM

Hi all, waiting for my frosted tiers to set in the fridge... The apple babanas where plentiful, bu I had to buy a bit more since I let them ripe till the shrink and the skin turns black! Whole mac nuts where a tooth cracking concern, you just need to trust me on this one, whole mac nuts are heavenly crisp and it isn't a hard nut as it is presented. It is the brown round shell which needs 300 lbs of force to crack! So part of been a successfull mac nut farmer, you must have this special cracking machine as a human harmer isn't sufficient!

Vanilla was used throughout all the cake components, specially on the mousseline buttercream as vanilla cognac Navan. Vanilla looses its vanilla flavor when present with other flavors (banana and passion fruit in this case), but vanilla is still added because it works as a universal flavor enhancer. The Navan liqueur is mentioned on Rose's new book and I suspect it would be the liqueur of choice for all mousseline variations where a matching liqueur isn't available. No such thing as a passion fruit or strawberry liqueur for example, so use Navan.

Rose's mousseline buttercream is still Rose's buttercream of choice. It has stood tested thru time, and still surprising many people find it new.

hector
06/13/2009 08:41 PM

Deanna! You and kids rock!

Deanna
06/13/2009 08:22 PM

Thank you for the nice comments about Wilson and Jade. At age 11 and 7 respectively, they are the number one supporters of Hector's culinary talents!

The passion fruit mousseline was just incredible! There was a balance between the banana (cake) and passion fruit flavors, one did not overpower the other. I'm one of the people who just cannot stand bakery frosting; it is just overly sweet with no true flavor. My habit is to scrape off most of the frosting before eating cake - not true for Hector's BD cake. I had make sure I had some frosting with each forkful of cake. It was that good!

BTW, I just love the shower curtain as a backdrop....LOL

Julie
06/13/2009 08:05 PM

Hector, what a feat! I also love the vanilla beans and the in-shell mac nuts. It's so nice to see you embrace all the best of what Hawaii has to offer. Beautiful, beautiful, beautiful!

Marie
06/13/2009 07:24 PM

That is one fabulous cake! How wonderful to have such a cake for your birthday--even though you had to do the work yourself. Congratulations on the cake and on your birthday!

hector
06/13/2009 06:52 PM

Quickly replying that I truly appreciate your comments, will reply with details soon... I am running on 3 hour of sleep making my second wedding cake from Rose's new book. It is literally a dream come true (feels that way too since the lack of sleep), the dream: be careful what you ask for.... YES this second wedding cake will be covered by vanilla beans: 188 beans... Cake will be transported with a police caravan! Was trying to keep it secret till Rose's new book is released to the public, but Rose herself tipped me today that it is ok to talk about this cake starting now! (Just can't give out the exact recipe).

Will reply to your wonderful comments soon. (P.s. I am already planning the third wedding cake and it will have the wonderful chocolate made in the USA which indeed is one recommended by Rose in new book)

Hanaa
06/13/2009 06:36 PM

Happy birthday Hector. What a gorgeous cake. You make it seem so effortless. Do you add 1-2 minutes of extra mixing at the very end of the process? Meaning, after you've added the last of the remaining liquid ingredients? Is that what makes a butter cake less crumbly (especially white cakes)? Thanks!

Melinda
06/13/2009 05:27 PM

Happy Birthday to you, Hector! Your cake is quite stunning. I love how you have off set the top layer. Very stylish, and tres chic!
I love the macadamia whole nut shell and vanilla bean decoration. So pretty.
I bet this cake was a divine slice of cake heaven. That was an extra special present Rose gave to you!
Your little niece with her Judo medal is so sweet. Tell Wilson I admire his restraint. I would have eaten a good handful of those nuts!

evil cake lady
06/13/2009 03:54 PM

Beautiful birthday cake, Hector! I love seeing Diamond Head in the background.

And you used apple bananas! I love, love, love apple bananas--I can only imagine how delicious they made your cake!

Happy Birthday!

Rozanne
06/13/2009 03:34 PM

Stunning Cake Hector! I absolutely LOVE the colours and the look of it. It's so beautiful and gorgeous. It's picture perfect :)

Bill
06/13/2009 03:34 PM

Just Beautiful! Great job as always, Hector...and Happy B-Day!

PBS 108: Prosciutto Bread and Grand Marnier Cake

Hope Vacation Highlights

Name:
Email:
(won't be displayed, but it is used to display your picture, if you have a Gravatar)
Web address, if any:
	Remember me next time? Let me know if someone adds a comment?
Comment You may use HTML tags for style.

Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Heavenly Cake Bake Along

Hector's Take on Rose's Cakes

Hector Bakes His Own Birthday Cake!