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.
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! :)
ReplyDeleteVery 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.
ReplyDeleteThey 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.
ReplyDeleteOh 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!
ReplyDeleteGosh, 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.
ReplyDeleteThank 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!
ReplyDeleteThey sure look pretty.I think chocolate drizzle will be pretty good with it:).
ReplyDeletejust 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! :)
ReplyDeleteFaithy...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.
ReplyDeleteOh! I'll take them...they look so soft and moist...love the shape of the cakes ;-)
ReplyDeleteSuch lovely looking cakes. The idea of chocolate ganache sounds great. You did a fabulous job.
ReplyDeleteAwe, but they look so yummy though!!!
ReplyDeleteOh, 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.
ReplyDeleteVery pretty, Faithy. As for your leftover mini cakes... I say, make trifle. Yum!
ReplyDeleteLove these little beauties! Mini is good, easier to control the portion.
ReplyDeleteGorgeous!! You did beautifully!
ReplyDeleteI'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!
ReplyDeleteHuh!? 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!
ReplyDeleteMaybe you can make cake truffles with the leftover cake crumbs again!? Haha ... I remember reading about your cake truffles with leftover genoise long ago ... =)
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 ;)
ReplyDeleteThey 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.
ReplyDeleteI would put some fruit in and pour ganache on the the top..or make baked alaska using them.
have a great day.
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.
ReplyDeleteThey 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.
ReplyDeletejust 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
ReplyDeleteב''ה
ReplyDeleteSome 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.)