Here are a few recent baking projects- didn’t manage to get pictures of some of these in their “whole” state, only leftover slices.
First up is a Mocha Pecan loaf, made from components in RHC. The cake is Sybil’s Pecan Torte, which I baked in a half sheet pan (400F for 10-12 minutes). Because I wasn’t going for a strong coffee flavor, I replaced the coffee in the cake formula with 1/2 tsp vanilla and a bit of salt. I liked the pecan sponge a lot, it was very moist, even without syrup. The filling is mocha light whipped ganache, which for me is one of the highlights of RHC. Every time I serve a cake with any kind of light whipped ganache, everyone loves it. The outside was frosted with dark ganache. The pecan sponge and the dark ganache were laced with bourbon, but it stayed in the background as an enhancer.