Jenn, Renee and Sophia- all your treats look so yummy!
For my holiday baking I got to make several of Rose’s cakes.
I did the White Spice Pound cake from TCB. The party I took it to was the night I flew home, so I actually made it here in Hong Kong and took it in my carry on I’ve made it a few times now and just love the flavor. I didn’t get a picture of this one.
Then my niece and nephew wanted to bake a cake. We made the Double Vanilla Pound Cake from TCB. It was so much fun! They hadn’t baked using weight measurements before and thought measuring everything out was a lot of fun. They alternated measuring each ingredient. Their pound cake was extra delicious
For our family’s Christmas Eve get together I made the White Chocolate Whisper from TCB. I baked the full two layer recipe, torted them and filled it with Chocolate Praline Silk Meringue Buttercream and frosted it with Praline Silk Meringue Buttercream. I did a chocolate tree band and dressed it up with (pseudo) spun sugar. For the praline buttercream I found praline paste on Amazon. When I tasted it ahead of time it did not have any burnt sugar notes. It just tasted like sweetened hazelnut paste. So I picked up some unsweetened caramel essence to add. I made a reduced sugar Caramel Silk Meringue base and added the essence. Then divided the batch and added chocolate to half. This cake was really rich, which was great for a gathering because it could be served in small slices. There were no leftovers and I didn’t get a picture of the slice. I’m a fan of the flavor combination and would make it again. I found the Praline Buttercream pretty strong on it’s own, but it melded quite well with the cake and the Chocolate Praline filling. I wasn’t where I could actually “spin” the sugar. Not everyone gets all that excited about the idea of you flinging hot sugar in their kitchen… So I put a cookie sheet covered in greased parchment on the floor and stood on top of a 5 gallon bucket, held the forks over my head and let the strands drop. It worked pretty well, though the strands tended to be a bit thick. It turned out pretty!
My Aunt’s birthday is the day after Christmas. My sweet cousin requested a cake for her. I made the All Occasion Downy Butter Yellow Cake from TCB. Two layers, torted and filled with Raspberry Silk Meringue Buttercream and frosted with Vanilla Silk Meringue Buttercream. I didn’t get to see this cake cut- the scraps from leveling were yummy! I’m a fan of these Silk Meringue Frostings. They taste like ice cream/frozen custard flavors to me. So good!
Finally, I made the Cinnamon Crumb Surprise from TBB. No pictures of this one either, but everyone loved it. It’s very similar (if not the same scaled for a loaf pan) to the Coffee Cake in TCB, which we love. My honey’s mom and I both received TBB and this was a nice recipe for us to try out together. We were at her house and she doesn’t bake by weight, so it was the first Rose recipe I’ve made using volume measurements. I was a little leery-my baking is so much more successful now that I weigh everything!- but it turned out great.
My Santas were very good to me and completed my “Rose Library”. I’m now the very happy owner of all of Rose’s baking books and looking forward to trying more of her wonderful recipes!