Amazing! I love that I can see photos of the cakes without pics in the book. Do tell…what was your fave?
That’s like asking me to pick a favorite book: it’s too hard, and the answer would be changing all the time anyway!
I’m going to try to do a post looking back at the whole bake-along, picking out ones that were great, ones that I messed up one way or another, ones worth the effort, stuff like that. Last October Marie asked us to think about what had been our favorites. I got my family members to vote and did a post dividing the cakes to that point into ++, +, neutral, - and - -. I need to update that (and see if any of the previous rankings now seem off). At the top of the heap was Rose’s favorite Golden Lemon Almond, the White Gold Passion Genoise (we all fell in love with passion-fruit curd, and I used it instead of lemon curd on the mini cheesecakes), and several of the cakes with fruit. The Plum Round Ingots go high for ease of baking and a beautiful presentation, and the Pumpkin Cake was a great cake, though I don’t feel any need to ever decorate one to *look* like a pumpkin again. Of what I’ve baked since then, maybe the Lemon Canadian Crown will go in the ++ category. Maybe others when I start skimming through my blog posts…
That older summary is here: http://nlbarber.blogspot.com/2010/10/rhc-cakes-so-far.html