Ivorie Royale

I made the cake! It came out AMAZING, just as I remembered from Extraordinary Desserts! Pictures below...

Berries inside the cake!

Just out of the freezer

Finished cakes w/ white chocolate shavings!

Wedding cake and macaroons ( aka.macarons)

Tonight I baked the cake portion of the Ivorie Royale. I am making the cake for a church fundraiser on Saturday evening. They have a dessert auction, and the last few years that I have been there, I've said to my friends that I should have donated a cake. Well, this year I'm going to donate my favorite cake. I will have pictures of the final project on Saturday. The cake smells amazing, and I can't wait for the finished project!

As for the macaroons, my friend Sara was here tonight keeping me company while I baked.  I was making the macarons, and she asked if I put vanilla or almond extract in them. I explained that I don't use any extract, and after trying to figure out what she meant, I realized that she thought I was talking about the coconut macaroons that are a main stay around Passover. I explained that I was making French macarons, pronouncing it with my snobby French accent! Well, the first batch came out of the oven looking lovely, frilly little feet and all! I told Sara she may have to come over every time I make them from now on.

Ivorie Royale

There is a dessert restaurant in San Diego called Extraordinary Desserts. When I lived in SD, Julie, Greg, and I would go there often. It was the place that we took anyone who would come visit. It was, and still is, one of the best restaurants I've been too. I mean, dessert restaurant. Anyway, there was one particular cake slice I would get, if it was available -- Ivorie Royale. It was amazing! A vanilla soaked pound cake, with a yummy sour cream filling and berries, and white chocolate frosting! So good!! I've been trying to find recipes in order to try and replicate it, but was not successful...

That is, until today! A few weeks ago I was on Amazon looking for a macaron cookbook, and came across, Extraordinary Cakes, written by the owner of ED  in SD!! I was floored and so excited! I was going to have a chance to make this wonderful cake, which by the way, if I'm so blessed to have a wedding, will be my wedding cake! So, I purchased the book, and it arrived to day. It was like Christmas! I am so looking forward to making this cake. I only hope my replication of it comes out as good as I remember!

Baking Therapy

When I was a kid, I did not like cake. Actually, I did not like most sweets...candy, cake, ice cream, etc. Most of my childhood birthday parties included cake, and I was the only one who didn't eat any. Yes, I was the weird kid that didn't like cake, but that all seemed to change as an adult.

I really like cake, but I love baking cake! Mixing the ingredients, the smell of the cake in the oven, frosting and decorating it...it is all a process that in the end, results in a product that most people love to eat. It is satisfying to watch other people eat my cake, which is another reason I enjoy baking.

The therapy comes in here...I spend a lot of time thinking about things I can not control, often worrying about them. I often pray for patience; and to my dismay, patience is not just given to someone, you have to LEARN how to be patient. Tonight I realized that the process of baking is my learning moment. I mix several ingredients together, hoping that in the end they will work together to make the desired finished product. I put it in the oven, and wait...sometimes for a long time. And during that time of waiting, I realize I don't have any control over what may happen during this process. I just have to be patient and wait. If only I can remember this lesson   in my everyday life...maybe if the result was cake every time, it would be easier to remember!

Macarons...5.1 -- Finished product

Snowy Seattle!

Another snow day here in Seattle, so I finished my macarons! Two filling flavors - raspberry buttercream and lemon buttercream. The lemon ones are made with meyer lemon curd! They were delicious! Pictures below.

Lemon and Raspberry Buttercream filling.

I will make another batch of shells while I'm still house sitting (where the convection oven lives!). They can be filled another time. I just want to have the pleasure of another perfect batch of macaron shells!

Macarons...Part 5

Well, most of you missed "Macarons...parts 1 -4". Not to much to say about those except that they did not come out the way I wanted them too...perfect! Or at least almost perfect. So, today, with the snow and staying home, I decided to try again.  I found to some tips on the web, and decided to try and incorporate them into my recipe.  Also, I'm using a different oven, which has convection capabilities, so I decide to use that as well. I even spent 15 minutes drawing circles on the parchment so I could try to get each macaron the same size.  Lots of work...but worth it.

Piped and ready for the oven!

It was worth it because...THEY LOOK AMAZING!! Seriously, they are store quality! The have the frilly little feet at the bottom, no cracks in the top, and nicely shaped! I'm so happy! I will filled them tomorrow after they have cooled.

Look at the feet on those babies! :)

I really hope that it wasn't the oven that made them perfect. Cause when I get home to MY oven, things will not work out so well. We will see...More photos to come when they are filled!

The Baby Shower Cake

Batter in the pan 

I made my first specialty cake of the year. It was for my friend Meche's baby shower! The cake was great! She requested a simple cake -- yellow cake, soaked w/ vanilla simple syrup; white chocolate-marscapone whipped cream filling, and white chocolate butter cream frosting.  We garnished with raspberries. It was great, although a raspberry filling with the whipped cream would have taken it too another level!

As with all the cakes I make, I am always critical of myself.  For this cake, if I make it again, I will use a bit more white chocolate in the frosting. I will be sure to add more of the vanilla syrup to the layers. I am always concerned about over soaking the layers, which means I never use as much as I should. It resulted in layers that had a hint of the syrup, but it wasn't soaked all the way through. Next time, I will be way less conservative with the syrup.

Overall, I was please with the cake. It reminded me of my favorite cake at Extraordinary Desserts in San Diego, CA. The cake is the Ivoire Royale, and it is the most wonderful cake! This is the cake I want for my wedding! It is vanilla soaked pound cake, with a white chocolate mousse and seasonal berry filling.  It is my secret desire to be able to completely duplicate this cake! It will never be like the original, though!

Out of the oven. Leveling the cake and adding vanilla syrup.

Soaking in syrup

I have a few photos of the cake as it is being prepared, but none of the completed cake...yet. A wonderful friend of mine, Hollas, came over and took some professional pictures of the cake and me decorating it! I so appreciate her help, and I am already trying to figure out what to make her to say thank you!

Cake has been leveled, soaked w/ vanilla syrup, filling has been added.  Back in the fridge to set.

Crumb layer

Posted are my photos. I will get hers up as soon as I get them.