Back when Kathy and I were planning Joe's 75th birthday weekend, we were searching for an Italian Creme Cake recipe, like Joe remembers (his favorite) from years ago. All we could find were recipes using cream cheese icing and nothing that Joe told me he remembered from the special occasions of his younger years. Kathy even called a couple of up-scale Italian restaurants, in Naples, FL, describing the cake to them. We got no where.
A few days ago, I decided to ask one of the chefs that I have been following on Google+ if he could help. I really didn't expect an answer, but thought it was worth a try. Chef Dennis responded, by e-mail, right away. He told me that he couldn't help, but he knew someone who could. He forwarded my question to Grace Langlois, who is an Italian pastry chef, and she and I have been e-mailing for a couple of days about this cake.
Talk about a small world.... her family is from the same Region in Italy as Joe's family. She knew exactly what kind of cake I was asking about. Grace lives in Ontario, Canada, now. She CALLED me this morning!!! We talked for 30 minutes or so and she gave me the recipes I need for the cake and fillings, and told me some hints to use, etc., etc. She gave me the recipe using grams, so I need to convert it, but I hope I have time next weekend to give this a try and see if it gets close to what Joe remembers. I need to find a certain kind of vanilla flavoring and may have to go to Mazzaro's Italian Market, over in St. Pete, to find it. She told me it will make a huge difference in the flavor, so I want to make sure I have what I need before getting started. Yes, I will share it with you and will have photos! The cake above is sort of like Joe described the cake to me, with nuts on the sides, but I'll have a photo of my creation, once I get it all together!
I am just blown away that these two very busy people took an interest in my question and gave me their time (and phone minutes) to help me with this! I am so appreciative and humbled. Wow.
I love the contacts and friends I've made through blogging - first with Yahoo360, then Multiply, and now Blogger and Google+. You are all awesome and amazing people!!
Here is Grace's website: http://gracessweetlife.com/about/
That's wonderful of them, Terri! I will be looking forward to seeing the finished product.
ReplyDeleteCant wait til you get it made and we can see it, but more importantly, to hear Joe say well done! Just like we said this morning, give praise where praise is due, and you certainly did to the two online friends who helped you on the cake. It is exciting!
ReplyDeleteI love, love, love your background today. Is there a tutorial on the Jelly Pages somewhere? I just have to learn how to use it.
ReplyDeleteLinda, she tells you on her site how to use her designs. It took me awhile to figure it out. You have to copy her 'program' and then go to your template. Edit HTML, and then click on Proceed. Delete what is there and copy the new design in the box. Save that. You also need to tell it to SAVE THE WIDGETS before you save, or your widgets will go away. It still knocks them out of order sometimes, so you have to edit the layout and put them back where you want them. THEN you have to go to Layout, and delete the widget for HTML (where we paste in the other designs). That has to go away before the jelly page shows up. She has some fun stuff. Good luck - look for her instructions before doing it, though, and you have to copy the correct set. I use the one that has a 'narrow right margin'.
ReplyDeleteWow...I see a really good cake in your near future. That was very nice of the Chef ette to telephone all the way from Ontario. Enjoy your evening Terri!
ReplyDeleteThe Italian Cream Cake recipe can also be found on page 76 of the "Freeman Famly Cookbook." This recipe was one of my mother-in-law's recipes within her vast collection. I wander if it is the same as Grace Langois' recipe?
ReplyDeleteIs your family cookbook available, Diana? Is it online? Once I get the conversion done and sort through my notes to make some sense of what I wrote down, I'll post the recipe that Grace gave to me.
DeleteTerri, I LOVE you background! Indian corn is so very autumn to me. :-)
ReplyDeleteAnd that is so exciting about finding the person over the Internet who could help you with that cake! I'll be excited to find out how Joe reacts to his birthday cake. :-)
Here's my favourite conversion list. I always keep a copy handy because I never remember how much a stick of butter is: http://www.nigella.com/lightbox/equivalents_stockists#
ReplyDeleteThe cake you've posted looks yummy. Hope yours comes out as nice.
Thanks for the list link, Brenda! Much appreciated!
DeleteThat is so awesome, Terri!! Where would be without the internet? What an awesome too it is and what great people you found to help you out! Joe is going to be so surprised! Can't wait to see pictures, just wish I lived closer to try it out..haha.
ReplyDeleteThat is so nice of them to go out of their way and help someone they didn't know. Very awesome! I hope you can find that vanilla. Can't wait to see and hear about how the cake comes out.
ReplyDeleteI haven't signed up for Google+ yet. I guess I should.
What a thrill to be able to do this for your Joe. I can't wait to hear all about it. The people that helped you are truly awesome. That was so nice of them.
ReplyDeleteThe cake looks so delicious.