Okay, now I know this isn’t a glamour cake photo-wise, but it’s wonderful taste makes it a thing of beauty to look at!! And a pile of crumbles is always beautiful to me!
I had to make my cake strips on the fly at the last second, as I totally forgot about them, and then I had to guess at how many paper towells and how wet they should be, but it was great fun to do!
With my crumbles, I didn’t have to form 1/4” pieces, I had to break-up into them, as mine were quite clumpy, so it was a bit easier—I had to form them once for another crumb cake, and that was a bit of a pain.
For the apples, I used the called-for weight plus 1 slice on one cake, and plus 3 slices on the other cake. They are a single layer and didn’t overlap, but I didn’t want to use too many apples. I was going to add a double layer to one cake, but when I mentioned it to the hub and he found out it was a Rose cake, he said to leave it alone—Rose knows what she’s doing!!! I tell you, this man LOVES Rose’s cakes!
I was going to try the fake vanilla trick, but it was only 1/2 price of the organic real stuff, and that wasn’t enough savings for me to justify it, plus they only had McCormick, and not the ‘Cook’s Illustrated’-recommended Gold Medal.
This was the first time I used a springform pan! Loved it!
Also, I get eggs from a woman here at work whose father has chickens. I weighed the 4 whites separately, and they came to 120g—perfect! Then I added the 4 yolks—and that brought them to 199g! Not only are they the best tasting eggs, but they are just baking-perfect size and white-to-yolk ratio!
Also, I used all three test methods for the cake—It passe the first two—clean toothpick and springing back, but the internal temp was only 200. Waited 5 minutes and it was 208. The cakes are beautiful and perfect! Tomorrow I’m bringing one to work for a little computer training session, and on Thursday, I’m sending some to a friend of mine who used to work here.
Will report back!!!!!