Golden Lemon Almond Cake
Posted: 27 September 2010 02:57 PM   [ Ignore ]
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My latest from RHC. I want to make less cake as usual so I took Rose’s advice of making 2/3 of the cake and baking in a loaf pan. The loaf pan looks too plain so I made the dreamy creamy white chocolate frosting and piped roses all around. I made 2/3 of the frosting and still had a lot leftover so I piped Amour (love) and Bisou (kiss) on both ends of the cake. This frosting pipes and writes beautifully - I love the consistency.

As far as taste goes, this cake is excellent! I did use more lemon zest than what the recipe calls for. The zest and the lemon oil makes the cake very lemony and wonderful.

Also, I want to give a shout out to Hector - whose Roses design is always so beautiful and inspiring!

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Posted: 27 September 2010 03:17 PM   [ Ignore ]   [ # 1 ]
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Jenn, you make me proud!  it looks like this cake was done and piped by me!

hey, and i must be very awake this morning, i notice some cooling rack imprints on the top of the cake?  a round cooling rack?  how about, exaggerate this, press it off center, and it will look even more interesting and compliment the “hector” roses.

i am glad you are able to use the white chocolate frosting for piping.  it works very well for me, too.  you just need to be careful on using a white chocolate containing cocoa butter, never overheat it during melting, and keep your room (or hands) at 70oF.

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Posted: 27 September 2010 03:27 PM   [ Ignore ]   [ # 2 ]
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Wow, Jenn, lovely!! The roses are just so pretty, and I love the mix of roses and buds.  Your writing is also very pretty.  Hector—really great noticing the cooling rack imprint!  I agree!  It enhances the design!!!  Such a beautiful job, Jenn!!!!!!!

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Posted: 27 September 2010 09:19 PM   [ Ignore ]   [ # 3 ]
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Thanks H!  grin
I always melt chocolate on medium heat with a double boiler. I feel I have more control that way vs. microwave. And so far has not overheated/burned chocolate.

My kitchen was about 75 degrees when I piped the writing, and halfway through the roses they start to become less distinctive, so I had to chill the frosting for a few minutes before continuing.

Anne, I love the rose buds too. At first I was only planning on doing roses, and as I was piping, the rose buds idea came to me. They turned out better than I thought, I was very pleased.

I had to redo the writing, the 1st attempt wasn’t very readable LOL. So I’m glad you like them.

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Posted: 27 September 2010 09:22 PM   [ Ignore ]   [ # 4 ]
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H, I’m amazed you notice the cooling rack imprint. Yes those are from my round World Cuisine cooling racks. I actually thought those were flaws, it is funny you see them as part of a design. I will try imprinting them more next time!

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Posted: 28 September 2010 06:46 AM   [ Ignore ]   [ # 5 ]
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Very sophisticated, very Hector-like. I like the imprints, too. Cooling rack makers should make a pattern into the rack for design effect.

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Posted: 28 September 2010 10:14 AM   [ Ignore ]   [ # 6 ]
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Ooooo, pretty. :)  Love your roses, Jenn!  Shoot, I really must make this cake again soon or I will burst.

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Posted: 28 September 2010 11:19 AM   [ Ignore ]   [ # 7 ]
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Hi Jenn,

Those Roses and rosebuds look so cute! Has such a warm feel abt it, would love to dig into it!

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Posted: 29 September 2010 10:10 AM   [ Ignore ]   [ # 8 ]
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It looks beautiful Jenn. I never thought of decorating a loaf pan like that! Great idea!

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Posted: 28 November 2010 08:47 AM   [ Ignore ]   [ # 9 ]
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Very pretty Jenn.  I love the idea of the buttercream roses on top.  It brings this loaf to a new dimension.

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Posted: 30 November 2010 03:03 PM   [ Ignore ]   [ # 10 ]
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Thanks Liza! I made those roses to dress up the loaf cake - it looks so plain otherwise. Plus it’s a good excuse to practice piping smile.

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