Poor little broken hearted cake. It’s actually really cute, and like Anne said, what a beautiful golden color. I have never even set eyes on quail eggs before until I read the heavenly bakers post. They are really pretty eggs, and they look quite a bit smaller than chicken eggs. Do they taste similar to chicken eggs?
Anne, Ski, Liza and Jenn- thanks so much for the kind words! I liked the chiffon a lot- so much so, that I’m already making plans for a summer version with more berries and a little less whipped cream. yum.
Jenn, what a great name to give- “broken heart cake!” Yes, please do tell, how do the quail eggs change the taste of the cake?
Liza, when we have pizza we usually do it “make your own” style. The little one is Margherita (local mozz, parm, tomatoes and basil), the middle one is pesto with tomatoes/mozz/parm, and the large one is sausage/tomato/mozz/parm. Kind of like the three bears.
So I’m late to the game, but :
Liza - those heart cookies were so beautiful! To be honest, I first looked at the “unfinished” ones and thought they were great looking just like that! Then I opened the second thumbnail (the completed ones) and went, Oh my gosh!!!
Julie - that berry cake looks like something they’d sell for about $35 at the local bakery…and I know how delicious it must have tasted! If that’s the family cake, your family is getting really spoiled!
Jenn - your broken-hearted cake made me laugh - so apropo for Valentine’s, in a way! as in, even the broken-hearted deserve a good piece of cake!
I should have broken out the quilted heart pan…what was I thinking?? Next year!
Thanks everyone for the comments on the broken heart cake. I’m glad everyone loved the name .
Liza, quail eggs are really small. The diameter is about the size of a quarter. I kept wanting to take a photo of the eggs and kept forgetting. Found this photo on the internet - comparing it to golf balls. It’s been a long time since I’ve had hard-boiled quail eggs but I think the flavor is very similar to eggs. It’s just smaller and cute . I’ve had it raw too, on top of sushi in Japanese restaurant (it’s quite popular - they charge 50 cents to use raw quail eggs). It’s not very special in taste, like eating raw eggs.
Julie, the flavor in the cake is subtle. It’s hard to describe, I think it makes the cake slightly sweeter (not like sugar sweeter) and more savory, sort of. I’m not good with words description. When something is good I just say it’s good . You can easily find out though, go and make yourself a quail egg cake!
Anne, they almost look like tiles, together with the container.
Here’s my 2nd submission to February bake off. Heavenly Coconut Seduction Cake baked in 6 inch heart shaped pan, and 4 mini heart shaped cakelets. I actually madek 70% of the recipe because I wanted to have some cakelets.
I used coconut milk instead of cream of coconut, increasing the sugar to 200 grams, per Rose. The cake is very good! I’m usually not a big fan of coconut cake but this one is not very strongly flavored and not too sweet.
I could be mistaken, but I think the Coconut Seduction cake part with the modifications = the Southern Manhattan cake part.
Now you’re making me curious Anne, I will compare the recipes when I get home! I’ve made the Southern Manhattan cake, I like this one better - the whipped cream frosting feels/taste lighter in comparison to smbc.
Glad you like the cloth! It’s 1/2 yard cotton cloth from Jo-Ann Fabric. I’ve started collecting them for photo background. Works well and inexpensive.
Love the coconut hearts, Jenn! And thanks for the picture showing the size of quail eggs, the golf ball really puts them into perspective. I would totally make the cake if there were quail eggs available here, but there aren’t any. I could think about getting them next time I’m in NYC, but raw eggs aren’t very travel-friendly.