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Hector's Preview Two from "Rose's Heavenly Cakes"
i wanted this cake to be a dream, and this is the first time i felt i made one! here is my interpretation of the Deep Chocolate Passion Wedding Cake from Rose's upcoming book: Rose's Heavenly Cakes. the recipe is easy to follow, plus i made this cake to be local Hawaiian fare. A hui hou!
the first ingredient i shall reveal is macadamia oil. Rose's recipe calls for a neutral vegetable oil, like safflower or canola, but i used macadamia oil instead since it is readily available. Barbara Gray from Oils of Aloha worked with me and loved the idea of using her wonderful Hawaii's Gold macadamia oil for this cake. in fact, i have been using this oil for all my chocolate chiffon cakes for years. macadamia oil has a beautiful gold shine and a slight nutty taste. it is premium and healthy, and in my opinion bakes very well for all oil based cakes. when i performed several blind tastings for this cake vs safflower, everyone agreed the macadamia oil was fine fine fine, enhancing and never overpowering other flavors, specially for chocolate. it is a neutral vegetable oil, so neutral i thought i was driving stick shift, with just an invisible backseat driver: a flavor enhancer, the mac nutty hint. you can find Barbara at www.oilsofaloha.com
Rose's original cake is decorated with lovely chocolate twigs. but not long ago i had a dream "how about using vanilla beans to decorate this cake?" so since i could, i should, i did: i contacted Jim Reddekopp, and he sent me what i felt is the ultimate baker's dream: ninety four Hawaiian vanilla beans from his amazing farm and gastronomic center in Paauilo. i split the beans and saved the seeds for future use; then i soaked the split beans in House of Grand Marnier Navan vanilla cognac for weeks. if you haven't tried the Hawaiian vanilla yet, you must must must. it has a floral aroma, what i call the more beautiful twin of the finest Tahitian vanilla, plus it is longer and more plum fresh. You can find Jim at Hawaiian Vanilla Company www.hawaiianvanilla.com
now comes the chocolate.... here is the cake with chocolate babies: cacao pods! this is the picture that will be gracing the walls of Original Hawaiian Chocolate Factory www.ohcf.us:
growers Pam and Bob Copper from Original Hawaiian Chocolate Factory have become my best friends. no one can resist chocolate, and so glad the Copper's and chocolate have the same personality! be sure to send them an email! the cake is a chocolate chiffon cake with Rose's revolutionary new mixing method for making chiffon cakes as tiered layers. after baking, the cake is moistened with lots and lots and lots of milk ganache syrup, then filled and frosted with dark chocolate ganache. the Coopers are becoming noticed worldwide, especially with the current interest in single origin chocolate, so be sure to look for Hawaii grown chocolate at your favorite store. i loved it so much, this cake with the exact same chocolate is now part of my yellow kitchen cake catalog. it tastes like chocolate and nothing else . . . works so well in harmony with the rest of the ingredients.
there is more to this cake: the shiny baby grand piano chocolate lacquer glaze. please read how this glaze came about on a recent blog post where Rose meets Zach Townsend in Paris. this lacquer glaze is so perfect and so shiny, that i went on to become friends with Zach! we had quite and interesting exchange of notes about the ability of this glaze to be forgiving to work with, to withstand warm weather, on and on till a new subject of soy sauce on chocolate came about... stay tuned.
and there is more to this cake, too . . . once you get your copy of Rose's upcoming book and look at the picture of this cake, you are just going to drop. the picture is so perfect that i had to dig the world to find the person who photographed it . . . i facebook'd the great Ben Fink and commented on his picture only to hear back from him that my picture was also great! . . . photographing brown on brown on black on black on shiny on shiny is just not very easy.
i hope you enjoy this cake, make it as soon as Rose's new book is out, and remember ALL the people involved on the development of this recipe: Rose, Zach, and of course Woody. without their guidance, my cake wouldn't have turned out the way you see it. Rose had the gracious act to show my cake to Daniel Patterson, for whom the cake was first designed (for his wedding back in 2007).
the only thing i didn't account for while planning this cake, is hiring Honolulu Police, to escort motorcade the delivery (and more so after finding out that Whole Foods sells one Hawaiian vanilla bean for $29); instead i brought four of my closest friends, and made new friends after the cake was served, which is perfect, because i am such a nerve bag when driving with my cakes, most quit after they see me run red lights rather than slamming the car breaks.
aloha. /H
p.s. my cake was enjoyed at my adorable Emily and Carlos’s baby shower and nobody else in the world would have been more perfect to receive this cake in celebration. here are more pictures of the cake: http://www.hectorwong.com/MYYELLOWKITCHEN/deep%20passion/index.html
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Comments
Absolutely beautiful...and how extravagant! I love it.
Reply to this Posted by: Anonymous | August 2, 2009 1:48 PM #
Hector, another work of art!! I especially love your photos that take in a beautiful outdoor setting.
Reply to this Posted by: Julie | August 2, 2009 7:57 AM #
Aloha and mahalos!!!!! I like this cake with the ganache syrup, but w/o would work fine if u eat it fresh from the oven. With the ganache syrup this sponge turns into rich chocolate heaven!
Reply to this Posted by: hector | August 2, 2009 1:49 AM #
Wow! Wow! Wow! Words cannot describe my awe at the beauty of your cake Hector!!
I fell in love with the shiny glaze when I saw the picture of Rose's new book, and immediately put it on pre-order at Amazon! Now I can't REALLY can't wait to get it!
Reply to this Posted by: Anonymous | August 2, 2009 12:53 AM #
*bowing* Hector, if Rose ever does another book (!!) you belong in it as guest baker!!!!! It is so inspiring to see on this blog all of your versions of Rose's cakes from this upcoming book. But then, you are not in the realm of "homebakers" :-P
Question for you: does the cake work without being soaked in the syrup?
Reply to this Posted by: Daphne | August 1, 2009 11:24 PM #
Matthew? Be careful what you wish for, I can make this again!
Reply to this Posted by: hector | August 1, 2009 9:45 PM #
Hector, Once again -- simply stunning. You're amazing. I'm going to try the macadamia oil in my carrot cake, which calls for oil. Thanks for the idea! Aloha.
Reply to this Posted by: Maureen | August 1, 2009 7:13 PM #
good lord, this cake is simply stunning!
i haven't been this excited about a book coming out since the last harry potter!
Reply to this Posted by: evilcakelady | August 1, 2009 4:46 PM #
What a beautiful cake! Awesome job Hector. I love the shiny finish. I can't wait for my book to be delivered!!
Reply to this Posted by: Tammy | August 1, 2009 4:11 AM #
Wonderful! I dare say, with the vanilla beans, this is probably a world first, and perhaps last too!
Reply to this Posted by: Matthew | July 31, 2009 7:28 PM #
oh, just uploaded some more pictures of my Super Strawberry Shortcake http://www.facebook.com/album.php?aid=600&id=100000084691742&l=dcf9d5e1d1
also, don't forget to order the new bread DVD that Rose taped at the Betty Crocker Kitchen with General Mills. Instructions to order on this blog on on Rose's youtube account. get yours soon, so i can proceed to copy Rose'e cake DVD!
Reply to this Posted by: hector | July 31, 2009 6:04 PM #
thank you again, it was a 17 lb of chocolate weight and sweat, really an athletic event. HIGHLY recommend to make all components ahead of time. this cake is fantastic, it is ultimate, "it is the most beautiful cake on Rose's Heavenly Cakes" (quoting Rose).
i was asked to describe this cake: the cake alone has the texture of a commercial bakery sponge chocolate cake, dark and almost plastic in gloss, but the flavor or best possible quality home made on earth (never synthetic). the sponge is soaked with tons of milk ganache, making this 'light' cake into a very physical chocolate bite. then filled and frosted with dark ganache, and finally coated with Rose's new shiny glaze. vanilla beans optional of course! (was almost criminal to do so on my part, but what best opportunity than working with Jim Reddekopp)
Rachelino, book may arrive on time for your great occasion!
Reply to this Posted by: hector | July 31, 2009 4:35 PM #
Oh Hector! My GOD, Hector. You might remember that I got married last year and just upon seeing Rose's post of the Marin, CA wedding for which she made the original version of this cake, I knew I wanted it for my cake. And then I found out the book would not be avalable till later. Oh DEAR, I cannot tell you how beautiful that is, and how much I want to make the shiny baby grand piano chocolate lacquer glaze. (Also I play the piano!!) I am making my friends November wedding cake and they love ganache and dark chocolate, and I will propose this glaze, if I can get my hands on the recipe in time for a trial run.
LOVE!
Well, well done, Hector.
Reply to this Posted by: Rachelino | July 31, 2009 4:16 PM #
Hector, you did a phenomenal job. Wow! And that glaze... OMG... that's the shiniest thing I've ever seen. Amazing!!! Can't wait to see your next cake. Orange and chocolate... absolutely love that combo!
Reply to this Posted by: Hanaa | July 31, 2009 3:45 PM #
Absolutelly THANK YOU!!! Like I said, this is a dream came true. The mirror reflection of the vanilla beans on the piano glaze really amazed me when I saw the pictures. It really tells this is a shiny finish! I am lifefully in deep appreciation to the many collaborators from this cake, including caka lady of sfco diane boate who just wrote saying she made this cake with rose at pattersons wedding!
The vanilla beans started like an utopia, and now it is a reality. It really is the crown on the cake, for bakers.
Can hardly wait for Rose's new book, I have redesigned my kitchen just for that.
Mac nut oil,,,,,oh mine. And chocolate from the Coopers....oh mine.....oh mine.....oh mine....!!!, this was really a 17 lb Christmas in July!
I am happy, you know it! More so, for everyone, like Rose, Matthew, and Zach, whom I far fetched the vanilla bean idea.
Stay tunned, wedding cake 3 from new book coming up....hint hint: Boyajian, Valrhona, local oranges...
Reply to this Posted by: hector | July 31, 2009 12:31 PM #
Great job, Hector!
Reply to this Posted by: Zach Townsend | July 31, 2009 10:42 AM #
Beautiful cake Hector! Those vanilla beans are so gorgeous on the cake. What a brillian idea. You have made some truly amazing cakes but this one is THE BEST IMHO:)
Reply to this Posted by: Rozanne | July 31, 2009 9:46 AM #
Hector, It is absolutely lovely! So swanky! If I made this I wouldn't let anyone cut it. Beautiful! You did Rose's recipe proud.
Reply to this Posted by: Melinda | July 31, 2009 7:52 AM #
Miss Hawaii, move over. This cake is the new beauty! I am most fascinated by the use of those Vanilla Beans and how they "crowned" the cake. Looks delicious! Thank you Hector for bringing it to life!
Reply to this Posted by: Jay in Waikiki | July 31, 2009 1:07 AM #
Absolutely exquisite Hector! It is wonderful how you've incorporated local ingredients to put your own "stamp" on the cake! That cake is what I am waiting for....I would have purchased THE book even if this was the only recipe in it!
Reply to this Posted by: Sherrie | July 31, 2009 12:01 AM #
Wow, you're killing me making me wait so long for the book! That cake looks incredible! At least I've got it on order from amazon...
Reply to this Posted by: jennywenny | July 30, 2009 4:15 PM #
Another fantastic creation by Master Hector!!!! You must be very,very proud of this one, it is truly beautiful!
Reply to this Posted by: Jeannette | July 30, 2009 11:29 AM #