Monday, June 28, 2010

Genoise Rose

Rose's Heavenly Cakes, Page 169: Genoise Rose


Today, i have nothing much to say.....mental block :S.  Recipe is pretty easy and straight forward...and i baked them in mini silicone pan (because i didn't have a 10cup tube pan) for about 10mins.  I brushed syrup as instructed but i think i prefer not brushing the syrup. Tasted weird after the syrup is added and i didn't even brush a lot. Somehow I prefer it dry.  Overall, cake is not bad..tasted like genoise sponge would taste like, so i don't find this any special though unless you bake them in special pan..otherwise, i think if in tube pan, i prefer chiffon texture though.  Genoise sponge always taste better when layered with whipped cream rather than just on its own imo.  

These mini cakes are still sitting in the fridge and nobody in my family wants a second helping anymore.  
 

24 comments:

evil cake lady on June 28, 2010 at 9:52 AM said...

oh, so sad! they look so pretty. you could cut them in half and layer in some whipped cream, just to get the family to finish them off! :)

Vicki on June 28, 2010 at 10:14 AM said...

Very pretty cakes Faithy! I did mini bundt in metal pan and they don't look as good as your's. I second the opinion to layer them with whipped cream.

Jenn on June 28, 2010 at 11:23 AM said...

They look so cute! I'm sorry you guys didn't like them. It is plain in comparison to other cakes, but I think it's pretty good by itself.

Deeba PAB on June 28, 2010 at 12:06 PM said...

Oh I think they look lovely. Maybe you should give them a good drizzle or soaoking of a dark chocolate ganache or creme anglaise and serve them as a trifle. I love your mini bundts!

Baking Sorceress' Apprentice on June 28, 2010 at 12:12 PM said...

Gosh, they look adorable. I agree with Jennifer that they would be great with whipped cream layering. Or drizzling ganache, etc. Or maybe you are just caked out for the moment and these didn't 'blow your hair back' as my daughter would say lol.

faithy, the baker on June 28, 2010 at 12:16 PM said...

Thank you ladies for all your wonderful ideas on how to spice up my genoise rose!! Why i never thought of that! I'll go back and try..drizzle with chocolate and trifle! Thanks Deeba & Joan for your creative ideas!

Dhanya Ganesh on June 28, 2010 at 12:52 PM said...

They sure look pretty.I think chocolate drizzle will be pretty good with it:).

Big Boys Oven on June 28, 2010 at 9:13 PM said...

just drop by accidently and I just lovely your latest sugarcraft work just so awesome and you genoise looks so beautiful too! defintely a hot babe in the kithen! :)

Monica on June 28, 2010 at 10:01 PM said...

Faithy...Love the individual ones.. the group is killing me with all the baking pan options! I don't have any more room in my kitchen... Tom is going to kill me if I continut to by pans.

Juliana on June 29, 2010 at 2:13 AM said...

Oh! I'll take them...they look so soft and moist...love the shape of the cakes ;-)

lola on June 29, 2010 at 4:54 AM said...

Such lovely looking cakes. The idea of chocolate ganache sounds great. You did a fabulous job.

Red30 on June 29, 2010 at 9:59 AM said...

Awe, but they look so yummy though!!!

Nancy B on June 29, 2010 at 10:35 AM said...

Oh, yes, chocolate sounds like a good addition. Or the berries and whipped cream idea from Marie. Or some other addtion--I agree that sponge cake needs something to go with it.

Hanaâ on June 29, 2010 at 11:44 AM said...

Very pretty, Faithy. As for your leftover mini cakes... I say, make trifle. Yum!

Angie's Recipes on June 29, 2010 at 4:38 PM said...

Love these little beauties! Mini is good, easier to control the portion.

Amanda on June 29, 2010 at 8:37 PM said...

Gorgeous!! You did beautifully!

SweetThingsTO on June 29, 2010 at 9:12 PM said...

I'll have a second helping! :-) You could always make it into a trifle with fruit and some custard too. I'll be right over for that!

Pei-Lin@Dodol and Mochi on June 29, 2010 at 9:28 PM said...

Huh!? Serious? Hmmm ... Maybe I'm not gonna give this recipe a shot ... But, I'm tempted by the many other recipes from the book. Seems like you're really putting the thick cake bible to a good use!

Maybe you can make cake truffles with the leftover cake crumbs again!? Haha ... I remember reading about your cake truffles with leftover genoise long ago ... =)

Saira on June 29, 2010 at 10:01 PM said...

Stunning Faithy! I wouldn't have anything to say either if my cakes turned out that beautiful....o.k time for me to get mini rose pans ;)

Haniela on June 30, 2010 at 6:38 PM said...

They look so pretty, sorry you didn't like them. I hate it when that happens to me. Maybe the whipped cream would add a bit of flare. Let us know how you did.
I would put some fruit in and pour ganache on the the top..or make baked alaska using them.
have a great day.

Barbara Bakes on June 30, 2010 at 9:45 PM said...

They look gorgeous. Sorry you didn't care for them. Maybe they just need some strawberries and cream on top. I'll have to look for a mini silicone pan.

Barbara Bakes on June 30, 2010 at 9:45 PM said...

They look gorgeous. Sorry you didn't care for them. Maybe they just need some strawberries and cream on top. I'll have to look for a mini silicone pan.

FireintheBreeze on July 2, 2010 at 2:21 PM said...

just happened across your blog and im oh so glad i did. i love finding new recipes/blogs. by the way these are beautiful! i want a tin so i can do these

Mendy on July 10, 2010 at 3:29 AM said...

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Some of these French bakery components are not really meant for eating on there own. I think Rose wanted to prove that you could, but the genoise is a little dry in comparison to the chiffon or a sponge cake (like you said.)

 

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