When it matters what I bake the choice is very simple, it has to be a Rose recipe. But, when it doesn’t matter so much, I like to go to the library and try recipes I have never tried before. That is how my Saturday began. I baked a banana cake which sounded a little different. It used mascarpone and sour cream and chocolate chips. It made a heavy batter. I can’t really blame the recipe because I should have known better. I saw there was too much batter for the loaf pan but I filled it anyway. My only excuse is that I am spoiled by Rose’s perfect recipes.
Upon unmolding the cake, the top slowly began to sink and the cake eventually imploded.
Having 2 bananas remaining, I then baked the Cordon Rose banana cake in TCB. when it cooled, I frosted it with the peanut butter frosting in RHC. I then took the remnants of the imploded cake, diced it and toasted it lightly and then pulsed it lightly in the processor to make crumbs. I put the crumbs on the frosted Cordon Rose cake and my day was saved.
My husband absolutely loved the cake, the frosting and the crumbs. The crumbs added a nice texture and since it was made of banana cake, went well with the Cordon Rose cake. He is bringing a piece with his lunch tomorrow and taking one for a co-worker too.
but I do enjoy the cakes I modify. In place of regular frostings, I have been using vegan frostings or glazes.
