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'Hector's La Porcelaine' this is the cake on the cover of the Cake Bible . my interpretation is a multi-layer and multi-sensorial valrhona dark chocolate cake experience . my most difficult 9-inch round cake . flourless chocolate oblivion truffle torte lined with cordon rose signature ladyfingers. top filled with a soft pool of white chocolate ganache . real chocolate fondant shell held thinly with raspberry chocolate ganache . real rose chocolate leaves . porcelainized yellow chocolate roses . feeds 30 small slices . $2500 . lead time: 2 months . TASTING IMPRESSIONS: use a heated knife to slice the cake, white ganache oozes down in visual contrast and in sweeter taste over the dark chocolate torte . ladyfingers' clean texture becomes a great palate balancer for the many chocolate instances on this cake . the underlining raspberry ganache makes the chocolate fondant complimentary addictive and delicious to eat .
 

Deep Passion

'Deep Passion' an exceptional cake that I had the honor to preview for the book Rose's Heavenly Cakes, first designed for the wedding of Daniel Patterson from Coi Restaurant San Francisco . a 18.5-pound over the top chocolate cake, yet airy and light texture like heaven . my interpretation adds 188 split vanilla beans from Hawaiian Vanilla Company and lots of chocolate grown by Original Hawaiian Chocolate Factory . the first thing you will notice around the cake box is the aroma of naturally processed Hawaiian chocolate: earthy, sweet, and ripe sourdough undertones .

i immerse the vanilla beans in House of Grand Marnier Navan vanilla cognac until turning into vanilla essence . a complimentary vanilla essence gift bottle filled with over 2 million vanilla seeds is included with your order, a dream for the home cook .

chocolate chiffon cake made with Oils of Aloha macadamia nut oil . 38% chocolate ganache syrup and extra thick filling layer of 60% dark chocolate ganache frosting .‘baby grand piano chocolate lacquer glaze’ made with organic cocoa . in my opinion, this cake is filled with the wonderful health benefits of dark chocolate and macadamia nut oil; no added sugar present on the ganache . 3-tiers $3,500 . lead time 3 months .

order this cake for the ultimate chocolate experience . nothing tops this

 

Deep Passion'Deep Passion'

2-tiers, nine and six inches, $1,500

top-tier, six inches, $500

 

'MY Oblivion' my cleanest presentation of Cake Bible's chocolate oblivion truffle torte, flourless . this cake has only 3 ingredients: 1 pound of the finest valrhona dark chocolate, unsalted butter, and eggs . no added sugar . $250, 8-inches . includes my signature dark chocolate rose made from real rose petal imprints . keeps 1 weeks refrigerated, please do not freeze . best enjoyed at room temperature after dinner, or cold during a hot summer day .

 
 

'Grand Marnier Rose' a perfectly baked white genoise light and airy cake, moistened with grand marnier . local orange or kumquat mousseline buttercream infused with more grand marnier . a hint of yellow food coloring shines over 100-plus hand piped rose petals . keeps refrigerated for 1 week . please allow 2 hours to warm at room temperature for the silkiest buttercream experience . $150, 9-inches . this cake can be frozen for 6 months and can be shipped frozen by fedex or ups overnight .

 
 

'Da Hous' this home is as home made as it can be . i make the lychee liqueur with local fruit . the same light and airy white genoise as the cake above . my mousseline buttercream is known to be smooth and silky; with this cake i offer the smoothest and silkiest this buttercream can be by using a triple amount of lychee liqueur . after the cake is baked, i drill holes on the cake and fill it with puddles of this best buttercream . please allow 24 hours prior to eating this cake, so the alcohol becomes street legal . allow to warm to room temperature for the silkiest buttercream experience . this cake can be frozen for 6 months and can be shipped frozen by fedex or ups overnight . first made for my german friends Axel and Daniel, who are building a brick and mortar house in Kalihi, much bigger and next to theresa akana's extreme make-over house . $200, about 8-inches . real rose white chocolate leaves .

sold out for 2009, until the next lychee season in 2010 .

 
 

Hawaii 4-0

'Hector Hawaii 4-0' the tropical wedding cake from Rose's Heavenly Cakes . a wonderfully moist banana cake with the texture of a butter cake . Hawaiian apple bananas and Hawaiian turbinado sugar makes this butter cake tender and melt in your mouth . Hawaiian lilikoi passion fruit mousseline buttercream smoothed with House of Grand Marnier Navan vanilla cognac . Hawaiian vanilla beans . Hawaiian macadamia nuts from small farmers in Kona, over 200 whole nuts are hand set one by one with a special method . fresh nuts from the farm, harvested to order,  unsalted. although a whole nut, macadamias are soft and won't crack your teeth!  2 cake layers filled with buttercream makes each tier .  feeds 110 small slices . allow to reach room temperature prior to cutting . cake remains fresh and moist for 3 days at room temp or can be refrigerated for 1 week or frozen for 6 months . ships fedex overnight .

. . . there are many passion fruit spreads and butters on the market, but only home made fresh to order ones have the full color and flavor! $1000 .
 

'Hector Hawaii 4-0' the tropical wedding cake from Rose's Heavenly Cakes. $250, 8-inch tier.
 

'Cordon Rose Oblivion' a naked version of Hector's La Porcelaine . I dedicated this cake to Rose Levy Beranbaum for her birthday on 2009, the same year I turned 40! Cake Bible's signature chocolate oblivion truffle torte, flourless . the torte has only 3 ingredients: 1 pound of the finest valrhona dark chocolate, unsalted butter, and eggs . no added sugar . a crown and bottom disc with hand piped cordon rose signature ladyfingers . top swirled with my intensely ILLY mocha glaze . seasonal miniature fresh fruits or veggies, my favorite are the pear tomatoes grown by my friends at www.hofarms.com $250
 

'Hector's Perfect Flan' there is very little needed to say about this creme caramel . guaranteed to be perfectly silky and smooth without any air pockets . the secret is my home made hawaiian vanilla and hawaiian sugar . lead time 1 week. $75
 

'Hilo's La Porcelaine' this is the most intense dark and white chocolate pairing . Cake Bible's signature chocolate oblivion truffle torte, flourless . the torte has only 3 ingredients: 1 pound of the finest valrhona dark chocolate, unsalted butter, and eggs . no added sugar . baked on a ring mold . 50 plus real rose white chocolate leaves . yellow chocolate roses . feeds 30 1-inch wedges . $450.
 

'La Yellow Porcelaine' bitter extra dark with a sweet white surprise . Cake Bible's signature chocolate oblivion truffle torte, flourless . the torte has only 3 ingredients: 1 pound of the finest valrhona dark chocolate, unsalted butter, and eggs . no added sugar . intensely ILLY mocha glaze with a mirror finish hides a white chocolate creme ivoire middle coat . yellow chocolate rose . real rose chocolate leaves . $250

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'Oblivion Night' always dark, a chimera of my chocolates: a taste of my kitchen at the time of making with the many chocolates i have in stock .Cake Bible's signature chocolate oblivion truffle torte, flourless . the torte has only 3 ingredients: 1 pound of a variety of dark chocolates, unsalted butter, and eggs . no added sugar . real chocolate fondant rose . real rose chocolate leaves . $150
 

'Oblivion Shade' when quantity shades over quality? Cake Bible's signature chocolate oblivion truffle torte. flourless. this cake has only 3 ingredients: extra 2 pounds of semi-sweet chocolate, unsalted butter, and eggs. no added sugar. a hint of hawaiian rock salt . top swirled with ILLY mocha glaze . $150, 10-inches!
 

'Caramel Capello' first made its debut with Luca and Isabella in Pahoa . an upside down caramel hat . filled with layers of biscuit de savoie sponge cake moistened with amaretto . caramel silk meringue buttercream . matching buttercream blue roses . note that caramel will melt within 36 hours . $200
 

'Chocolate Lattice' the finest dark chocolate lace is suspended by air around 3-mini-tiers . 7-inches on its widest . Cake Bible's perfect all-american chocolate cake . chocolate mousseline buttercream . keeps 1 week refrigerated or 6 months frozen . ships fedex overnight without the chocolate lace . please allow cake to warm to room temperature before enjoying . $300
 

'Chocolate Pine Cone' one of the few cake pictures on the Cake Bible . this arrangement comes only as a matching pair . near 300 individually hand brushed chocolate petals are set one by one on a flourless chocolate souffle cake . ganache . real pine nuts . and my signature caramel pine needles . $1500 . keeps 1 week refrigerated or 1 year frozen . ships fedex overnight including the caramel pine needles inside an airtight box . once opened, the caramel needles will melt within 36 hours . best enjoyed at room temperature after dinner, or cold during a hot summer day .
 

'Copper Topper'
 
 
'Mango Passion Tart'
 

'Pecan Pie on a Tart'
 
'Super Strawberry Shortcake'
 

'Ethereal Pear Charlotte'
 
 
 
 

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