My wife asked me to make this one non-dairy (parve) so we could have it after a meat meal. I used Margarine, Toffuti better than sour cream and Rich's whip instead of the called for dairy ingredients. We think it probably would have tasted better dairy, but it was still pretty darn good!
Mise en place:
Using the melon baller:
I used Ginger Gold apples for this recipe. I almost always use dark brown sugar instead of light brown. I just like the taste.
However, this caused a problem. How do you know if the sugar has turned amber if it already is amber to start with!? I just measured it by the bubbling instructions and it seemed to come out O.K.
Dip the apple in the amber...
I skinned the nuts somewhat, maybe I should not have but they still tasted great.
Eggs and what not:
Ok. I may get some flack for this but here it goes. Here is my trick to avoid sifting the flour. I just simply can not be bothered to deal with the mess that sifting entails. I did it once and asked myself, "I wonder what it looks like if you do bang it on the table." This is what it looked like:
Its about 1/6 or so less. This also about matches the measurements that Rose herself makes in her white velvet cake video:
The difference between 4.2 ounces and 3.6 is just about 15% or, 1/6 difference. I have used this trick a number of times with Roses recipes and the cake texture has come out nice and delicate every time. Go ahead, bring it on me you sallow scale weighers!
My first cake strip attempt:
It still had a little convex in the middle but my plates are slightly concave so it fit perfectly.
With the nuts (note the shot glass...)
Ok, the Rich's Whip has an advantage, it did not decompose after 6 hours as Rose suggests the heavy cream might do. However, the 1/2 cup of cream with bourbon was way too intense! I added about another 1/2 a cup of Rich's whip (the rest of the container) and added 1 Table Spoon of sugar. Perfecto!
Looking forward to the next cake. :)
Had to fuss with the HTML a bit to get the pictures in the right order