Rose Levy Beranbaum 

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"She's obsessed. There's really no other way to describe cookbook author Rose Levy Beranbaum and her fixation with the minutiae of baking. If God is in the details, as the aphorism goes, then Beranbaum must have one foot in heaven. For Rose Levy Beranbaum, no detail escapes the pursuit of perfection. She's the Diva of Desserts."                      --The Washington Post

Epicurious: June 12, 2017 “The 100 Greatest Home Cooks of All Time.”

Was she being presumptuous when she titled her 1988 breakout book The Cake Bible? Not really. Anybody who has baked—or even just tasted—Beranbaum’s “Downy Yellow Butter Cake” knows that it inspires religious-like devotion. And her other Bibles (on bread, pie and pastry, and baking, respectively) are no different. Beranbaum’s recipes work—always, every time—thanks to her exactitude. She tests maniacally and writes meticulously, ending up with recipes that help home cooks approach birthday cakes and Easter brunches with the confidence of the Gods.--DTpowell

ASK A QUESTION

We have a dedicated page for you to ask a question or offer comments.    Click on the page link below. 

Gallery of Experiences & Cooking

Photographs of our baking and cooking, colleagues, and events.                           Click on the page link below. 

Books I Recommend & Use

Over the years, I have accumulated over 1500 cookbooks. 

Click on the page link below to see my recommendations. 

 

My Books  

I have written 11 books and am working on my 12th. Books are my life and I feel blessed to be able to publish them and share the recipes I love with you. 

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Our Blog's Current Posting

A Fantastic Glaze for the Gâteau à l’Orange

Current Announcement

The Bread Bible bake along is back in action! You can post your bread baking results either on your blog or only on Facebook, which is for members only.  

To sign up, click on this link: Bread Bible Bake Thru Blog

To join: place a comment on the blog and the administrator will send an invite to your Facebook account.

Spend A Moment with Rose, in this video portrait by Ben Fink

I became Ben's first subject for video portraits. We all learned a lot and had a terrific time doing it. I treasure having this video in my memorabilia.

Food52's Baking Club's Bonus Book  

Our wonderful friends at Food52 have chosen The Baking Bible as this year's bonus book for their bake through!

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For more information and to join the group if you haven’t already, click on the link:

https://food52.com/blog/21178-kick-the-new-year-off-right-with-our-baking-club

Woody Wolston

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Woody  Wolston started out being Rose's sole cookbook collaborator when she began writing Rose's Heavenly Cakes, through their corresponding between her New York  apartment and his home in Minnesota which began in 2004.  In 2013 he moved east so that they could work together in her and her husband's renovated New Jersey home. 


Baking Tip of the Week 

Make Your Own Cake Pan Strips

Many butter or oil based layer cakes benefit from encircling the cake pan’s sides with an insulating cake pan strip, which will give you a more even crumb and texture throughout the cake as well as the sides less likely to overbrown. There are several manufactured cake strip products, including Rose’s own Heavenly Silicone Cake Strips, which was the first silicone strip on the market.

You can easily make your own cake strips with heavy-duty aluminum foil and paper towels, which are especially useful for larger and odd-shaped pans. Here is the technique, using a 9 x 2 inch round pan as our example:

 1. measure the diameter (total length of sides) & height of your pan.
(example: 29 1/4” diameter x 2” high)
2. cut a strip of aluminum foil that is 3 times the height of your pan, with its length 8 inches longer than your pan’s diameter. (example: 37 1/4” length x 6” high)
3. cut paper towel strips about 2-1/2 times the height of your pan, and fold them over in thirds. Cut enough paper towels strips to make a long strip that is 5 inches shorter than the aluminum strip. (example: three sheets 5 1/2” wide before folding)
4. place the aluminum foil strip with its shiny side facing up on your countertop. Crease the foil lengthwise in thirds and fold the sides upwards. (A yardstick works well for creasing and folding.)
5. moisten the paper strips with water.
6. place the paper strips on the foil leaving around 2 1/2 inches of exposed foil on each end.
7. fold the foil’s lengthwise sides over the paper strips.
8. fold the foil’s ends over 2 inches to encase the paper strips.
9. wrap your cake pan with the foil strip’s open edge facing up.
10. use paper clips to hold the overlapped ends of the strip together. You can also use metal clamps to secure the strip to the cake pan, especially for rectangular pans, although your cake’s top edge may become slightly marred if it rises onto them.

The foil cake strips can be reused. Just unfold the aluminum foil before using them to moisten the paper towels. You can also attach overlapping strips for encircling larger pans and odd-shaped pans.

 

Previous Baking Tips 

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