Out-Cakes from Rose's Heavenly Cakes: Sponge Cakes

I love the way the cracks formed on the top of this Angel Food CakeAngel%20Food%20with%20Wondra.jpg The Completed Chocolate Apricot Roll Heavenly%20Chocolate%20Apricot%20Roll.jpg Génoise Process Shots Heated Eggs and Sugar Before Beating Genoise%20at%200%20minutes%20after%20waterbath.jpg Fully Beaten Batter Increased in Volume by Over Four Times egg%20volume%20after%205%20minutes%20is%205x%20original%201.33%20cup%20For%20GENOISE.jpg Mixing a Cup of the Batter with the Clarified Butter and Using a Slotted Skimmer to Fold in the Flour %233%20adding%201%20cup%20batter%20to%20butter%20%234%20folding%20in%20flour%20with%20skimmer.jpg The Slotted Skimmer Moves the Flour through the Batter Evenly without Deflating It final%20slotted%20skimer.jpg The Red Fruit Cake When Wine Berries Were in Season in Hope Mary%20Jane%20Fruits%20Rouge.jpg 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?) Pinch%20Bread.jpg Close Up of the Tres Leches Tres%20Leche%20Slice.jpg 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). Zach%20apple%20charlotte%201.jpg The Finished Pinecone by Woody Pinecone%20Cake.jpg Pinecone%20Cake-2.jpg

Out-Cakes from Rose's Heavenly Cakes: Sponge Cakes

I love the way the cracks formed on the top of this Angel Food CakeAngel%20Food%20with%20Wondra.jpg The Completed Chocolate Apricot Roll Heavenly%20Chocolate%20Apricot%20Roll.jpg Génoise Process Shots Heated Eggs and Sugar Before Beating Genoise%20at%200%20minutes%20after%20waterbath.jpg Fully Beaten Batter Increased in Volume by Over Four Times egg%20volume%20after%205%20minutes%20is%205x%20original%201.33%20cup%20For%20GENOISE.jpg Mixing a Cup of the Batter with the Clarified Butter and Using a Slotted Skimmer to Fold in the Flour %233%20adding%201%20cup%20batter%20to%20butter%20%234%20folding%20in%20flour%20with%20skimmer.jpg The Slotted Skimmer Moves the Flour through the Batter Evenly without Deflating It final%20slotted%20skimer.jpg The Red Fruit Cake When Wine Berries Were in Season in Hope Mary%20Jane%20Fruits%20Rouge.jpg 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?) Pinch%20Bread.jpg Close Up of the Tres Leches Tres%20Leche%20Slice.jpg 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). Zach%20apple%20charlotte%201.jpg The Finished Pinecone by Woody Pinecone%20Cake.jpg Pinecone%20Cake-2.jpg

Out-Cakes from Rose's Heavenly Cakes: Basic Chocolate Layer Cake Process

Mise En Place (Preparation of Ingredients)275Ingredients.jpg Cocoa and Boiling Water Mixture 275A1cocoaandboilingwater.jpg Weigh or Measure the Eggs 275A2eggsandvanilla.jpg Mixing the Dry Ingredients 275B1dryingredientsstirred.jpg Adding Butter and Part of the Chocolate Mixture 275B2butterandcocoamixtureadded.jpg Start Mixing on Low Speed to Keep the Flour and Liquid from Flying Out of the Bowl 275B3stirredmixture.jpg Batter after 1 1/2 Minutes of Beating 275B5closeupofbeatenmixtureat1.5minutes.jpg Scraping the Sides of the Bowl 275B7batterscrapedbeforeaddingremainingliquidingredients.jpg Adding the Rest of the Chocolate Mixture 275B6halfofeggs%2Cvanilla%2Candremainingcocoamixtureadded.jpg Finished Batter 275B8completedmixedbattertotaltimeof2.5minutes.jpg Scraping Batter into the Prepared Pans 275C2fluffybatterpouredintopan.jpg Batter 1 1/2 inches from the Top of the Pan (half full) 275C4batterathalffullinpan.jpg Spacing the Two Pans in the Oven 275C4twocakesinoven.jpg The Baked Cake Side View %23182-cakeafterbaking.jpg The Baked Cake--Taking the Temperature 275C6bakedcakeat194F.jpg Cakes Cooling on Racks 275C7twocakesoncoolingracks.jpg Showing the Slight Doming of the Cake Top 275D3closeupsideshotofrulers.jpg Comparing Cake Made with Butter with One Made with Butter and Oil (Note how much more even the crumb and less the doming of the butter and oil cake. The small addition of oil results in a higher cake layer with finer, moister crumb.) 281F3sidebysidecomparison.jpg

Out-Cakes from Rose's Heavenly Cakes: Basic Chocolate Layer Cake Process

Mise En Place (Preparation of Ingredients)275Ingredients.jpg Cocoa and Boiling Water Mixture 275A1cocoaandboilingwater.jpg Weigh or Measure the Eggs 275A2eggsandvanilla.jpg Mixing the Dry Ingredients 275B1dryingredientsstirred.jpg Adding Butter and Part of the Chocolate Mixture 275B2butterandcocoamixtureadded.jpg Start Mixing on Low Speed to Keep the Flour and Liquid from Flying Out of the Bowl 275B3stirredmixture.jpg Batter after 1 1/2 Minutes of Beating 275B5closeupofbeatenmixtureat1.5minutes.jpg Scraping the Sides of the Bowl 275B7batterscrapedbeforeaddingremainingliquidingredients.jpg Adding the Rest of the Chocolate Mixture 275B6halfofeggs%2Cvanilla%2Candremainingcocoamixtureadded.jpg Finished Batter 275B8completedmixedbattertotaltimeof2.5minutes.jpg Scraping Batter into the Prepared Pans 275C2fluffybatterpouredintopan.jpg Batter 1 1/2 inches from the Top of the Pan (half full) 275C4batterathalffullinpan.jpg Spacing the Two Pans in the Oven 275C4twocakesinoven.jpg The Baked Cake Side View %23182-cakeafterbaking.jpg The Baked Cake--Taking the Temperature 275C6bakedcakeat194F.jpg Cakes Cooling on Racks 275C7twocakesoncoolingracks.jpg Showing the Slight Doming of the Cake Top 275D3closeupsideshotofrulers.jpg Comparing Cake Made with Butter with One Made with Butter and Oil (Note how much more even the crumb and less the doming of the butter and oil cake. The small addition of oil results in a higher cake layer with finer, moister crumb.) 281F3sidebysidecomparison.jpg

Out-Cakes from Rose's Heavenly Cakes: Deep Chocolate Passion

The Deep Chocolate Passion Cake is one of the most exciting, revolutionary, and versatile cakes in this book. It serves as the base for:The German Chocolate Cake German%20Chocolate.jpg The Ice Cream Sandwich Cake Ice%20Cream%20Sandiwch%20Cake%20Cut.jpg The Designer Cupcakes Designer%20Cupcakes.jpg The Deep Chocolate Passion Wedding Cake Deep%20Choc%20Passion%20Wedding%20Cake_00061.jpg Preparing the Cake Pan for the Batter Rose%27s%20Heavenly%20Cake%20Strip.jpg The exceptionally liquid batter fills the pan only 1/4 to 1/3 full. %231%20first%20show%20pouring%20batter%20in%20pan%2C%20%232%20this%20is%20showing%20how%20exceptionally%20little%20batter%20in%20pan.jpg But, the batter rises to the top of the pan when baked. %233%20Baked%20Cake%20Layer%20in%20Pan.jpg Coating the sides of the pan with Baker's Joy (oil and flour) gives the smoothest sides but shrinks in slightly at the top. 305AA1measurementsfloursprayed.jpg Not coating the sides of the pan results in a rougher crumb but perfectly straight sides. If coating with butter cream this is the best choice but if using a non-stick pan and care the sides will look fine uncoated as well 305AA2measurementsnoflour.jpg

Out-Cakes from Rose's Heavenly Cakes: Deep Chocolate Passion

The Deep Chocolate Passion Cake is one of the most exciting, revolutionary, and versatile cakes in this book. It serves as the base for:The German Chocolate Cake German%20Chocolate.jpg The Ice Cream Sandwich Cake Ice%20Cream%20Sandiwch%20Cake%20Cut.jpg The Designer Cupcakes Designer%20Cupcakes.jpg The Deep Chocolate Passion Wedding Cake Deep%20Choc%20Passion%20Wedding%20Cake_00061.jpg Preparing the Cake Pan for the Batter Rose%27s%20Heavenly%20Cake%20Strip.jpg The exceptionally liquid batter fills the pan only 1/4 to 1/3 full. %231%20first%20show%20pouring%20batter%20in%20pan%2C%20%232%20this%20is%20showing%20how%20exceptionally%20little%20batter%20in%20pan.jpg But, the batter rises to the top of the pan when baked. %233%20Baked%20Cake%20Layer%20in%20Pan.jpg Coating the sides of the pan with Baker's Joy (oil and flour) gives the smoothest sides but shrinks in slightly at the top. 305AA1measurementsfloursprayed.jpg Not coating the sides of the pan results in a rougher crumb but perfectly straight sides. If coating with butter cream this is the best choice but if using a non-stick pan and care the sides will look fine uncoated as well 305AA2measurementsnoflour.jpg

Devil's Food Cake on Page 99 of Rose's Heavenly Cakes

Devil%27s%20Food.jpgThis is one of the most delicious chocolate cakes in the book but I found it a bit too tender so I have gone back to my original way of mixing layer cake batter (please see below). I also thought it would be of interest to know that the acidity of the brown sugar, crème fraîche, and unsweetened chocolate fully activates the baking soda leaving no characteristic slightly soapy taste.

I am bolding the headings and changes and suggest that you print out this page and insert it in the book. Mix the Chocolates and Water In a medium bowl, whisk the chocolate, cocoa, and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 1 hour. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding. Mix the Liquid Ingredients In another bowl, whisk the eggs, yolks, crème fraîche, vanilla, and half the cooled chocolate mixture, just until lightly combined. Make The Batter In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining chocolate mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl. Starting on medium-low speed, with the mixer off between additions, add the egg mixture in two parts. Beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure.The batter will be slightly fluffy. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pans and smooth the surface evenly with a small off set spatula. Each will be almost half full (23 ounces/650 grams).

Devil's Food Cake on Page 99 of Rose's Heavenly Cakes

Devil%27s%20Food.jpgThis is one of the most delicious chocolate cakes in the book but I found it a bit too tender so I have gone back to my original way of mixing layer cake batter (please see below). I also thought it would be of interest to know that the acidity of the brown sugar, crème fraîche, and unsweetened chocolate fully activates the baking soda leaving no characteristic slightly soapy taste.

I am bolding the headings and changes and suggest that you print out this page and insert it in the book. Mix the Chocolates and Water In a medium bowl, whisk the chocolate, cocoa, and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 1 hour. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding. Mix the Liquid Ingredients In another bowl, whisk the eggs, yolks, crème fraîche, vanilla, and half the cooled chocolate mixture, just until lightly combined. Make The Batter In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining chocolate mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl. Starting on medium-low speed, with the mixer off between additions, add the egg mixture in two parts. Beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure.The batter will be slightly fluffy. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pans and smooth the surface evenly with a small off set spatula. Each will be almost half full (23 ounces/650 grams).

Out-Cakes from Rose's Heavenly Cakes: Butter & Oil Cakes

Apple Up-Side-Down Cake UncutApple%20Up-side-Down.jpg Cut Cake Showing the Texture apple%20upside%20down%20%2011%2023%2006.jpg Plum and Blueberry Up-Side-Down Cake before Baking Preparing%20the%20Pan.jpg Karmel Cake Whole (to show the exceptionally beautiful color of the top crust) Caramel%20Cake.jpg The Lemon Poppy Seed-Sour Cream Cake Whole Lemon%20Poppyseed2.jpg Apple-Cinnamon Crumb Coffee Cake (If you push the crumbs in a little you will get this effect that Woody achieved) Coffee%20Cake%20Slice-Apple%20Layer%20should%20be%20a%20little%20higher.jpg The Cradle Cake Whole (Doesn't it look like Close Encounters of a Third Kind?!) Cradle%20Cake.jpg This Photo is of Me Presenting the Chocolate Tomato Cake for the Campbell's 50th anniversary celebrated at the NY Stock Exchange where they were given the honor of ringing the bell! DSC00092.jpg Chocolate Covered Strawberry (when I made it for the first time and was trying out different decorating techniques this one reminded me of a starry night.) Starry%20Night.jpg The Chocolate Covered Strawberry Cake Whole Strawberry.jpg Woody's Magnificent Lacquer Glaze Perfected for the First Time on the Bernachon Palets d'Or Gâteau glazed%20Bernachon%20cake.jpg Chocolate Velvet Fudge Cake Whole Chocolate%20Velvet%20Fudge%20%20.jpg Classic Carrot Cake Cut (to show texture) Carrot%20Cake%20Closeup.jpg Banana Ripe Enough for a Banana Cake %23260%20very%20ripe%20bananas.jpg

Out-Cakes from Rose's Heavenly Cakes: Butter & Oil Cakes

Apple Up-Side-Down Cake UncutApple%20Up-side-Down.jpg Cut Cake Showing the Texture apple%20upside%20down%20%2011%2023%2006.jpg Plum and Blueberry Up-Side-Down Cake before Baking Preparing%20the%20Pan.jpg Karmel Cake Whole (to show the exceptionally beautiful color of the top crust) Caramel%20Cake.jpg The Lemon Poppy Seed-Sour Cream Cake Whole Lemon%20Poppyseed2.jpg Apple-Cinnamon Crumb Coffee Cake (If you push the crumbs in a little you will get this effect that Woody achieved) Coffee%20Cake%20Slice-Apple%20Layer%20should%20be%20a%20little%20higher.jpg The Cradle Cake Whole (Doesn't it look like Close Encounters of a Third Kind?!) Cradle%20Cake.jpg This Photo is of Me Presenting the Chocolate Tomato Cake for the Campbell's 50th anniversary celebrated at the NY Stock Exchange where they were given the honor of ringing the bell! DSC00092.jpg Chocolate Covered Strawberry (when I made it for the first time and was trying out different decorating techniques this one reminded me of a starry night.) Starry%20Night.jpg The Chocolate Covered Strawberry Cake Whole Strawberry.jpg Woody's Magnificent Lacquer Glaze Perfected for the First Time on the Bernachon Palets d'Or Gâteau glazed%20Bernachon%20cake.jpg Chocolate Velvet Fudge Cake Whole Chocolate%20Velvet%20Fudge%20%20.jpg Classic Carrot Cake Cut (to show texture) Carrot%20Cake%20Closeup.jpg Banana Ripe Enough for a Banana Cake %23260%20very%20ripe%20bananas.jpg

Behind the Scenes Out 'Cakes' of Rose's Heavenly Cakes

We have something really fun and instructive to share with you! it is the book within the book--all the photos Woody and I took during the creation of Heavenly Cakes! There are many process shots and also different views of the cakes and different variations so you will be able to see many more possibilities.Pumpkin%20Bundt_00018.jpg These postings will be every other week and will be arranged according to where the specific cakes appear in the book. I am posting the pumpkin cake first, however, because it is so perfect for Halloween and Thanksgiving. I thought you'd enjoy the beauty of the cake itself still in the pan. I love the way the three curved splits form--almost a pity to hide them with frosting! Pukmpkin.JPG Also there wasn't room in the book for the wonderful photo Ben Fink took below of shaping the marzipan leaves. Special thanks to Jason Menegus who provided the original pumpkin leaf from his pumpkin patch. It was difficult finding one that was still in good enough shape as there had already been a first frost. But this one held up long enough to photo copy. I then reduced it to a much smaller size more proportionate to the cake. Special%20Techniques%20Opener_00010.jpg And here's the actual photo of the pumpkin leaf to print out and use as a template. leaf.jpg

Behind the Scenes Out 'Cakes' of Rose's Heavenly Cakes

We have something really fun and instructive to share with you! it is the book within the book--all the photos Woody and I took during the creation of Heavenly Cakes! There are many process shots and also different views of the cakes and different variations so you will be able to see many more possibilities.Pumpkin%20Bundt_00018.jpg These postings will be every other week and will be arranged according to where the specific cakes appear in the book. I am posting the pumpkin cake first, however, because it is so perfect for Halloween and Thanksgiving. I thought you'd enjoy the beauty of the cake itself still in the pan. I love the way the three curved splits form--almost a pity to hide them with frosting! Pukmpkin.JPG Also there wasn't room in the book for the wonderful photo Ben Fink took below of shaping the marzipan leaves. Special thanks to Jason Menegus who provided the original pumpkin leaf from his pumpkin patch. It was difficult finding one that was still in good enough shape as there had already been a first frost. But this one held up long enough to photo copy. I then reduced it to a much smaller size more proportionate to the cake. Special%20Techniques%20Opener_00010.jpg And here's the actual photo of the pumpkin leaf to print out and use as a template. leaf.jpg