The UPS driver just left, and I received TWO new things in the order that made me VERY happy to get (waiting for a delivery is like being a kid waiting for Christmas!). One item was a new cd from the UK Jazz group Down To The Bone, “Future Boogie,” those of you that don’t know them and get TV reception in the US from NBC can hear their style during the commercial breaks for Saturday Night LIve. Funky, jazzy, brassy, saxy; reminds me of NYC in some of the little jazz bars there; great CD, I’m listening to it now!
The other item is a pair of replacements for my old smelly cake strips (see photo)...
Tom I have fond memories of those small jazz clubs…..Enjoy!
Me, too!
Tom, now you need to pop in that CD, then bake something with the strips- maybe dark, sophisticated and chocolate-y to go with the spirit of the CD? I love baking to music.
Delivery guys are the best! Whenever I order something, I start looking out for the delivery guy from the very next day. Of course common sense dictates that it will not arrive the next day yet I continue to keep an eye out for them. I am such a kid So, Tom what you are going to bake first????
:D I can totally relate to decorating to music, I really like these guys and the likes of the Yellowjackets, David Sanborn, and Dave Koz to bake to, very relaxing, and it takes me to creative places! I think the next cake I bake will not be using the strips (still experimenting with converting a cheesecake to a sugarless recipe for a friend), but my first use of the new strips will be based on Julie’s response to another thread (sls28?) that made me think “Hmmmm…”
Julie - 04 November 2009 07:17 AM
You’ll be happy to learn that a variation of the Golden Almond Cake is already translated into 2- 12” layers in RHC, p. 399. All you have to do is omit the lemon oil and lemon zest and substitute almond extract.
I think Amaretto mousseline would be divine, but then I love nuts. Chocolate and raspberry are wonderful with almond. There is a chocolate almond ganache in RHC which might be lovely for a filling (it has chopped almonds, so wouldn’t work for the outside).
I think golden Almond cake with Amaretto mousseline frosting filled with the the almond ganache or a raspberry whipped cream puree filling WOULD be divine, and I wouldn’t have to drive into town for an ingredient run!
Instead of the Golden Almond cake, I used the Almond-bittersweet chocolate genoise from TCB as the first cake for the bands (I guess Julie swaywed my decision), but I am going to use the same filling and frosting :D Maybe I’ll look through RHC to see what else cranks my tractor.
The genoise smelled so good while mixing and baking, then company stopped in and the smell of the cooling cake was so good with the smell of fresh coffee, I decided to slice it… now half of the first round is gone, I guess I’ll make two more tomorrow for filling and frosting.
I might use this as my flourless cake for the November bake as well, I took pix of the process and might launch my blog with them.
Now to come up with something catchy for the name of the blog…
Tom, congratulations on your cocoa almond genoise, it is one of my favorite cakes! Not many make it, and when I first tried it I was surprised by it, but it grew on me and now I love making it. Here’s one I made last Spring for a friend who is gluten intolerant: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/976/ .
Hope you post your results, and good luck with the blog launch.
Tom, congratulations on your cocoa almond genoise, it is one of my favorite cakes! Not many make it, and when I first tried it I was surprised by it, but it grew on me and now I love making it. Here’s one I made last Spring for a friend who is gluten intolerant: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/976/ .
Hope you post your results, and good luck with the blog launch.
The first round came out to be so beautiful (there is so much batter that I can make only one cake layer at a time in the 4.5 qt KA).
I read that Rose said to expect them to fall a small bit in the middle of the cake, but i didn’t expect THIS (see 2nd picture)! It was like a souffle!
...and thanks for posting the link to your previous post on the bittersweet chocolate almond genoise, I added some content to the thread there on how I got the almonds NOT to clump in the food processor.
I finished (in a hurry!) the bittersweet chocolate genoise today, the tops were just too depressed to make a pretty layer cake out of the rounds, so I cut the tops level, used the scraps as a filling builder and finished a 1” thick middle filling layer with a genatin-fortified raspberry whipped cream filling (you can tell your cream is good when you open the bottle and there is a layer of cold butterfat keeping you from pouring it out! ) and iced it with an Amaretto variant of the silk mousseline buttercream. I threw it under a cover and into the fridge for Mel(inda)‘s Mom’s (M-I-L) birthday tomorrow evening. She has been on the road up to Duke so much this week that I don’t think she’s thought about her birthday much, I’m hoping this will be a nice surprise!
Julie, thanks again for the idea for the cake, The photo is for you!
(you’ll have to overlook the messy ‘fridge.) I’ll take pix tomorrow night when we cut it.
sometimes it is definitely the litttle things!
So, Tom what you are going to bake first????
