Is Island Breeze Cake Worth the Risk of Falling on the Floor?

[jasonmva]

I love the name...but be VERY careful when you go to put the non stick torte pan on the non stick cooling rack!! My first one slid off the rack, off the kitchen table and up side down on the floor!

Having no more of the cake ingredients, I guess it will be tomorrow before I can get some ingredients and quit salivating!!!

Hmmmmm...could this be where they got the "Breeze" part of the recipe name!!
Ann

I would have just renamed it an Upside-Down Island Breeze Cake

 

[baychef]

I just did not like this cake! Everyone else at the party liked it - even took seconds. I couldn't get past the "rum" - it just seemed so strong. And I like RUM in my drinks! I even do Rum & (diet) coke. But for it to be in the cake really bothered me. I probably won't make it again...
Joanne

Did you use real rum or rum extract? I used real rum (2 Tblsp. for filling and 2 more for the syrup) but with I noticed when you use extract, you only use 1 Tblsp. for the filling and 1 Tblsp. for the syrup.

I was just wondering because I really didn't taste the rum and was wondering if you used the extract. Perhaps the extract has a stronger rum flavor. I love rum drinks too and I only drink on rare occasions but I didn't seem to taste it. As many of my fellow cheffies might say...since I couldn't hang onto the cake...and now can't taste the rum...perhaps I have been sampling too much rum!!! Not the case, however!!

I found that it was such a pretty cake, but because the fresh mango is on the hard side, it was messy when cut and served. Guess I need to get pushy with the mango!!

And Jason...good name for the "tossed torte"!!!!

Ann

 

[pamperedharriet]

I love the name...but be VERY careful when you go to put the non stick torte pan on the non stick cooling rack!! My first one slid off the rack, off the kitchen table and up side down on the floor!

Having no more of the cake ingredients, I guess it will be tomorrow before I can get some ingredients and quit salivating!!!

Hmmmmm...could this be where they got the "Breeze" part of the recipe name!!
Ann

Thanks, Ann for the warning!

 

[yummy4tummy]

We made this at CM last night. It was sooooo good but I am not a drinker (translation: cheap drunk) Definitely could taste the rum. Now I wish I had ordered the torte pans on my supply order. Maybe I will go check ebay (JUST KIDDING!) Valky

 

[Grandmarita]

What would you think of using pineapple slices from a can, cut in half, for the top of the cake, rather than mangos? Another thought, why not use sliced peaches or nectarines which are much easier than mangos. I could even picture us doing strawberry slices and blueberries if carrying out the Tropical theme is not an issue. In the past, when I have purchased Mangos and pealed and sliced them, they are a messy fruit and costly to get enough slices to complete the number required for that cake.

I find that I modify or substitute in recipes I use at home, and would not hesitate to do that to keep the price down for my hostess. It gives us a chance to use the can opener if we use canned fruit. Just a thought for whatever it is worth!

 

[baychef]

What would you think of using pineapple slices from a can, cut in half, for the top of the cake, rather than mangos? Another thought, why not use sliced peaches or nectarines which are much easier than mangos. I could even picture us doing strawberry slices and blueberries if carrying out the Tropical theme is not an issue. In the past, when I have purchased Mangos and pealed and sliced them, they are a messy fruit and costly to get enough slices to complete the number required for that cake.

I find that I modify or substitute in recipes I use at home, and would not hesitate to do that to keep the price down for my hostess. It gives us a chance to use the can opener if we use canned fruit. Just a thought for whatever it is worth!

Great ideas! The recipe called for 1 mango and I truly had enough to do the entire top. I used the vegetable peeler to peel it and just sliced it as they did in the demo. I think these ideas of using other fruit is wonderful. Also you could vary the filling if need be.
Must be my tastebuds are shot...I couldn't taste the rum. It smelled ever so slightly like banana but it did not have a banana taste. I like banana muffins and banana bread but other than that, I am not a banana fan.
Ann

 

[chefann]

I think that you really couldn't go wrong with just about any fruit on the top. It's such an easy and pretty presentation.

other variations:
Make a lemon cake, use lemon pudding for the filling, and top with blueberries.
Carrot cake with coconut and pineapple in the cake, cheesecake flavor filling, apricots on top (sprinkle the edge with finely chopped walnuts or toasted coconut)
Strawberry cake, vanilla filling, strawberries on top
Spice cake, vanilla (or the rum!) filling, sauteed apples (or apple pie filling) on top

mmm.... now I'm hungry.

 

[rebeccastt]

Those variations sound great! Now you've got me hungry for dessert and it's only 10 am here!

 

[chefann]

Actually, with those variations, we can show how easy it is to whip up a "fancy" dessert in just a few minutes. Everyone should have a torte pan set. It bakes in very little time, and cools quickly. I don't know about you, but I usually have a cake mix or two in the cupboard from when they're on sale.

Here's another: make a cornbread one, and fill it with chili. Or taco meat.

 

[yummy4tummy]

Ann, you are quite the sales person. I already am kicking myself for not buying this on the supply order and I have also drained my PC account buying the stones that I didn't have. I guess I am going to have to get booking.

 

[ChefinHarmony]

Did you use real rum or rum extract? I used real rum (2 Tblsp. for filling and 2 more for the syrup) but with I noticed when you use extract, you only use 1 Tblsp. for the filling and 1 Tblsp. for the syrup.

Ann

I used real, dark rum. And I was careful on the measurements. While cooking it, the smell was powerful. It looked awesome, but then when I tasted it - I couldn't eat it! I ate the fruit, that was it.

I was bummed with the taste. I actually wondered if extract would have less of a rum taste. Thanks for the advice!
Joanne

 

[baychef]

I used real, dark rum. And I was careful on the measurements. While cooking it, the smell was powerful. It looked awesome, but then when I tasted it - I couldn't eat it! I ate the fruit, that was it.

I was bummed with the taste. I actually wondered if extract would have less of a rum taste. Thanks for the advice!
Joanne

Maybe I am having risidual effects from the PC cruise I went on in April of last year!!! I did drink a lot of rum (VERRRYYY unusual for me...unless we are talking about 25 years ago!!!)

I will have to make this again to see if I am missing something (hick!) I used the Bacardi gold (I think) It is golden in color and you can see through it.

Ann, awesome ideas for the tortes! I remember when we had the flan pans and there were lots of yummy recipes!
Ann

 

[chefann]

Now that I think about it, I bought Golden rum, not dark. So it has a lighter rum flavor than the dark would. Love this cake!!