I realized that I've baked two cakes in the last few weeks that I didn't include here, and of which I neglected to photograph. I think it's because they were 'plain' cakes without any icing, so there didn't seem to be a need to take pictures.
Two weeks ago (or so), I made Genoise Rose from Rose's Heavenly Cakes. It was the first genoise I've made, as well as the first recipe calling for beurre noisette (browned butter). I'm not sure I am sophisticated enough to tell the difference between a genoise and a regular butter cake, but this one was very good. It was baked in a Bundt pan and brushed with an orange liqueur-based syrup after coming out of the oven. There was no icing added. Terry certainly enjoyed it.
Last week, I baked the pound cake from Rose's Cake Bible. Again, it was unfrosted. I did dust this with powdered sugar to take to work. Wendi and Jenn liked it :) One observation I had was that this cake is better when sliced somewhat thin instead of taking a thick piece. I think that it seems to 'melt in your mouth' more when cut about 1" thick.
Sorry about the lack of photos.
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