Out-Cakes from Rose's Heavenly Cakes: Sponge Cakes
Dec 02, 2009 | From the kitchen of Rose
I love the way the cracks formed on the top of this Angel Food Cake
The Completed Chocolate Apricot Roll
Génoise Process Shots
Heated Eggs and Sugar Before Beating
Fully Beaten Batter Increased in Volume by Over Four Times
Mixing a Cup of the Batter with the Clarified Butter and Using a Slotted Skimmer to Fold in the Flour
The Slotted Skimmer Moves the Flour through the Batter Evenly without Deflating It
The Red Fruit Cake When Wine Berries Were in Season in Hope
Woody Testing Notes:
The cake flour (or all-purpose flour) & cornstarch, cake was lighter, slightly drier, and more open grain. It absorbed the berry juices more readily and evenly. People preferred it over the Wondra for this type of cake
.
The thinness of the Wondra in the center when inverting to put on the juices risks that the cake might tear.
The Pinch Cake Before I Learned How to Use My Digital Camera! (Doesn't this sort of remind you of an Andy Warhol?)
Close Up of the Tres Leches
Zach's Photo of the Apple Caramel Charlotte Note the rose tint to the apples (he used the red apple peel when poaching the apples).
The Finished Pinecone by Woody
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carole
06/25/2010 05:47 PM
WA berries are in season so looking @ red fruit shortcake directions for 9x2 cake pan I am not following the directions which cake to make for that size pan or the syrup-- I am guessing the 10x2 & I will have left over ingredients?
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Daphne
12/02/2009 10:38 PM
Very pleased to see a picture of the finished pinecone cake, even though I'm unlikely to be making it. It was one picture that I thought was really missing from the book, which would have been so instructive in allowing us to see how the petals of the pinecone should look.
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Julie
12/02/2009 08:52 PM
Another great outcakes- I especially love the pink apples and the cross section of the roulade. Hector, that's a great suggestion to mark (I could scratch it...) the mixing bowl with the 4x volume for genoise.
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Rose
12/02/2009 02:27 PM
bill--you simply cannot believe how sensational the tres leches is until you try it. yummmmm!
hector, thank you for the lovely comments. re the apple charlotte, the stylist didn't have any red apples and asked if she could add food coloring and i said no bc i didn't think that would look 'real.' i would love to have done all my own styling but i'm not capable of producing 5 cakes in one day and in many instances i preferred liz's interpretation to my own. but that's why it's fun and instructive to show these outcakes so one can see the possibilities and mroe precisely what i had intended.
by the way, the great génoise batter photos are woody's!
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hector
12/02/2009 02:18 PM
thank you so much for sharing these, i makes tear in my eyes. knowing in my heart that sponge cakes are my passion and my roots. the angel food could not have been photographed better, the roll is SHINY and sticks at you!, sticking your measuring tape in your mixer bowl? 1-inch to 3-inch on a oblong bowl indeed is over 4 times. sorry, we don't have the math to calculate the volume of a oblong bowl, but how about adding cups of water and laser edge the inside of the bowl with line marks, or place the marks on a piece of wire curved with the shape of the bowl, so you stick this marked wire rather than the measuring tape!
your red fruit shortcake looks better than in the book!, the outtake slices 3 leches OMG.
the best is using the red apple skin for the apple charlotte to resemble rosey petals, zach must worship "rose" as much as i do. here i go, advertising again my ultimate "rose" worship, and it is all sponge cakes, your ubiquitous Rose World Cake http://myyellowkitchen.wordpress.com/2009/11/11/roses-world-cake/
and woody's pine cone looks so realistic, roughly finished as a pine cone is. when i made your cake bible version for my uncles 60th b-day, he is an architect, and he still tells all his peers this was the best cake one can achieve design wise. it is the first cake i made in my new apartment, when my kitchen wasn't put back together yet and when i thought i won't be able to bake again for at least 1 year.
thank you for making me feel soft like a sponge right now with your great out cakes. you rock my world, and i rock your cakes!
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Bill
12/02/2009 02:07 PM
These pictures are great. I can't wait to try the tres leches!
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When You Bake in Tart Pans with Removable Bottoms
Panties for a Tart!