Introducing the Viv, Baker Rose Wilde’s Woodland Cake
Baker Rose Wilde lives in one of lovely those old Craftsman houses in Normandie-Adams where, amid the moldings and columns and wood floors, she’s installed an extra fridge and stacked an extra room full of rolling pins and baking boards. Rose is irrepressible herself, with her fluffy red hair, dazzling smile and retro style. She’s been the pastry chef at Rossoblu, Rustic Canyon and Manuela, as well as being the owner and fermenter behind Red Bread. With a law degree from UCLA (specialty: human rights) and Mad Academy in Copenhagen cred, she’s also passionate about translating love into food.
Baker Rose Wilde lives in one of lovely those old Craftsman houses in Normandie-Adams where, amid the moldings and columns and wood floors, she’s installed an extra fridge and stacked an extra room full of rolling pins and baking boards. Rose is irrepressible herself, with her fluffy red hair, dazzling smile and retro style. She’s been the pastry chef at Rossoblu, Rustic Canyon and Manuela, as well as being the owner and fermenter behind Red Bread. With a law degree from UCLA (specialty: human rights) and Mad Academy in Copenhagen cred, she’s also passionate about translating love into food.
“For me, when I’m decorating,” she says. “It’s always about making sure that generosity is very prevalent and upfront. I love to have things cascading down the sides (of the cake). I like to cut things differently. I like to pull petals from the flowers and leave them three-quarters there so there’s this idea of catching a moment in life. I think a lot about art and old still lifes where things were dying and living and everything was together and it had this really beautiful truth to it. Cake is so visceral for people because it’s usually something we only have on special moments, but I think we forget we have the power to borrow cake to make any moment special.”
So cake is a verb? Yes, to cake.
Rose has some pointers too when it comes to those edible flowers. The best thing is to avoid the ones at the supermarkets or florists, and grow your own on a little patch of windowsill. If you can’t do that, head outside to forage some wildflowers. Rose also sources from organic farmers at her local farmer’s market. “Ask where your flowers are from,” she says. “Just like your food.”
We immediately christened this fabulous rye olive oil cake with dark chocolate buttercream, passion fruit, figs, grapes and edible flowers as The Viv, as in The Viv is Ready for her Closeup Now.
“You can make this cake any day of the week,” Rose says. “And she’s still a showstopper.”
CHOCOLATE SNACK CAKE
With Chef Rose Wilde
Makes 1, 8” Chocolate Cake
170g All Purpose Flour
85g Rye whole grain Flour
234g cane sugar
4g kosher salt
6g baking powder
1g baking soda
200g whole milk
210g Olive Oil
2 eggs
40g lemon juice
1. Preheat oven to 350.
2. In a medium bowl combine all the dry ingredients - both flours, sugar, salt, baking powder and soda. Whisk briefly to combine.
3. In a separate bowl place all the remaining ingredients. Whisk to combine.
4. Pour your wet mixture into your dry mixture and whisk together till just combined.
5. Prepare on 8 inch pan with parchment and baking spray. Pour the batter into pan.
6. Bake for 30-35 minutes till the center is springy to the touch and the sides have begun to pull away from the pan.
7. Cool completely. Run an offset spatula along rim of the pan and over turn pan to release cake. Place cake on platter and frost with buttercream. Decorate with flowers and fruits, choose various sizes to add drama.
Chocolate Swiss Buttercream
115g egg whites
190g cane sugar
550g unsalted butter, room temperature
100g chocolate Chips
50g cocoa powder
1. Create a Bain Marie by placing 3 inches of water in a medium sauce pot and turn your heat to medium.
2. In the bowl of your stand mixer combine your egg whites and sugar. Place your stand mixer bowl over top the medium sauce pot to complete your Bain Marie.
3. Bring mixture to 161 degrees Fahrenheit stirring consistently.
4. Pull from heat and move to your stand mixer with the whisk attachment. Whisk on high till heat subsides completely and it has tripled in volume and change to bright white.
5. While meringue is setting up, put a small bowl with chocolate over the Bain Marie to melt. Pull from heat when almost all is melted. Cool slightly.
6. Return to your meringue. Slowly add in butter to the mixture till soft waves of buttercream appear.
7. Flavor with melted chocolate and cocoa powder and whip to combine. Add salt to season.
8. Frost cake with buttercream.
