This week’s heavenly cake selection was the Torta de las Tres Leches. Marie at the Heavenly Cake Place had already made this cake way back in May, long before Rose’s Heavenly Cakes was officially released. Hanaâ requested this cake especially for this week, to make for her husband’s birthday, so she’s the ‘guest host’ this week. I really expected to love this cake, based on everyone’s description. You’ll have to wait to the end of the post to hear my thoughts.
Tag: heavenly cakes
Chocolate Streusel Coffee Cupcakes
This week’s ‘heavenly’ cake selection is the chocolate streusel coffee cake. The recipe makes a 6 cup bundt pan and two cupcakes. I looked at that, and thought “If the excess batter can be made into cupcakes, why shouldn’t I make the whole thing as cupcakes? Saves me finding a 6 cup pan.” Then I kept reading and realized Rose suggests the very same as an option. 🙂
Whipped Cream Cake
This week’s heavenly cakes bake-through choice was the whipped cream cake. Rose mentions in her introduction to the recipe that though this cake contains no butter, the fat content of the whipping cream more than makes up for the ‘lack’ of any other fat.
Holiday Log Cake
This week’s cake for the heavenly cake bakers was the Holiday Pinecone Cake. I decided early on that I was going to make a holiday log, rather than a pine cone, because I wanted to make meringue mushrooms to go with it. This post is late, and rushed, because I’m at my parents’ for the holidays. Between computer problems yesterday and running around helping Mom out with various things today, I haven’t had time to write this up. Sorry for the lack of details or clever commentary (not that you normally find clever commentary here, anyway)!
English Gingerbread Cake
I’m not going to bother with pictures today, because the ones I took weren’t very interesting. Plus, I’m grabbing a few moments at lunch at work to type this up and I don’t have my pictures available here. This week’s “Heavenly Cake” was English Gingerbread.
This cake definitely belongs on the quick & easy list. I made it while my husband was mashing potatoes and letting the meatloaf rest before serving on Saturday night. It was facilitated by having everything measured out beforehand, but it was still pretty darn quick. Definitely easy.
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Classic Carrot Cake
…with Dreamy Creamy White Chocolate Frosting. Doesn’t that sound heavenly?
I’m sitting here finishing off the last lonely piece that my co-workers left behind, listening to the train running by just across the street. This recipe was really easy. The hardest part was probably washing the food processor twice. Once after grating the carrots, and again after making the frosting.
Pure Pumpkin Cheesecake
I think I’m going to let the pictures do the talking for this post. I’m not feeling terribly talkative tonight.
Woody’s Lemon Luxury Layer Cake
…say that 3 times fast.
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Lemon Luxury Buttercream – White chocolate custard
Just a quick note, in case it helps anyone. My white chocolate custard completely seized up on me. I’m talking a big lump of white chocolate on the bottom of the bowl with a soupy mess of yellow butter (probably mixed with cocoa butter) on the top. The more I tried to whisk it back together, the worse it got. I even tried with an electric hand mixer. Nothing was going to bring that back together. I remembered something I’d seen Alton Brown say: a little bit of water causes chocolate to seize, but more water will smooth it back out again. I thought, “Hm. Eggs contain water, and they’re also an emulsifier. I’m supposed to be adding the eggs to this anyway. Worst that can happen is I waste the eggs, because the butter and white chocolate are already a total loss.” So, I slowly beat the eggs into my awful, disgusting mess with the electric hand mixer. Tada! Smooth and creamy!
Baby Chocolate Oblivions
I had a rather productive day in the kitchen today, using 3 recipes from 2 different books by Rose Levy Beranbaum, plus one off her website. 🙂 I started out by putting together a batch of Rose’s favourite flaky & tender pie crust. I’d never made this before, since the Pie & Pastry Bible is the only one of Rose’s “heavenly” books that I don’t own, but I saw some mention of the recipe somewhere and decided to try it. I think it may have been in one of Rose’s youtube postings. Jay has chicken pot pie on the menu for later this week, so he needed me to put together the shells. I have to say, the method for bringing together the dough worked really well. Better (and with less liquid) than a lot of pastry recipes I’ve used in the past. The latex gloves are an inspired technique. Once that was resting in the fridge, I started a batch of pizza dough, from The Bread Bible. Left that to rest on the counter, while I put together the sponge & flour mixture for the Golden Semolina Torpedo. By now, the pastry dough had its requisite 45 minutes in the fridge to hydrate, so I pulled that out, rolled it out into the dishes for the pot pies, and stashed them in the freezer. Jay hates rolling out doughs, so that’s the least I can do to help with supper. He does the cooking, I do the baking, so something like a pot pie is a joint effort. 😉
At this point, Jay wanted the use of the kitchen for a bit (more about that later), so I used that time to put together my mise en place for the Baby Chocolate Oblivions, which are this week’s cake in the Heavenly Bakers group. I decided to go with the milk chocolate variation, partly because I happened to have a large amount of milk chocolate in the freezer, and I’m running low on dark.
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