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Here are a list of Rose's Books:
There are many more: See the rest of Rose's books. You will be taken to Amazon where you can search for and buy any of Rose's books.
Rose's Heavenly Cakes
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The Cake Bible
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The Pie and Pastry Bible
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The Bread Bible
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Rose's Christmas Cookies
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Rose's Celebrations
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Rose's Melting Pot
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A Passion for Chocolate
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- 07/02: PBS 110: Buttercream Icing and Brownie Puddle Tart
- 07/02: Hector Bakes His Own Birthday Cake!
- 07/02: PBS 109: Blueberry Muffins and The Stud Muffin
- 07/02: A Fun and Informative Blog Posting
- 07/02: Change for The Cake Bible
- 07/02: Welcome to My Scratch Baking Blog!
- 07/01: full photo!
- 07/01: Hector's Great Video Tape of My Lecture/Demo on Flour
- 06/30: PBS 107: All-American Chocolate Torte and French Génoise
- 06/30: My Favorite Summer Lunch
- 06/29: What is the best flour for bread baking?
- 06/28: Meeting Simka in Paris
- 06/28: Hector's UTube Demo of Rose's Heavenly Cake Strips
- 06/26: Zach and I in Paris May 09
- 06/26: Corrections: The Pie and Pastry Bible
- 06/26: Cake Questions Three
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Comments
Hi Rose,
I'm just about to click on the preorder button for Rose's Heavenly Cakes at Amazon, but I would like clarification - Does the new book have all of the information from the Cake Bible plus extra goodies, or are there only some components of the original in the new book?
Also, have you noticed the prices several of the used book sellers are asking for your books? $144!!!!! I wonder if anyone's paying that price when they can get a new copy for $26. Too bad you can't get commission on the higher price.:)
Reply to this Posted by: Brenda | June 16, 2009 9:42 PM #
Jacque's pie is awesome...a wonderful pie of beauty. Well done, Jacque
Reply to this Posted by: Norma Marshall | June 2, 2009 8:42 AM #
Oh, thank you so much! And I appreciate you letting me post the recipe. :)
And thanks to you, Patrincia :)
Reply to this Posted by: Jacque | June 2, 2009 8:17 AM #
Lovely blog Jacque - I'm following you!
Reply to this Posted by: Patrincia | June 1, 2009 7:29 PM #
i hope everyone clicks on the link--it should have won first place--totally stunning!
yes--you have permission to post the fruit turnovers and thank you for asking.
Reply to this Posted by: Rose Levy Beranbaum | June 1, 2009 3:29 PM #
Hi Rose,
First I have to say that I really appreciate your cookbooks and all of the wonderful information you put into them. I have all three of your "bibles" and refer to them often. Thank you.
Second, I am wondering if you would grant permission for me to post one of your recipes on my blog. I am thinking of making some of the Fruit Turnovers, found on page 134 of the "Pie and Pastry Bible", but would only post the recipe with your permission, of course. And I would give credit, naturally.
Lastly, I thought I'd share a post I did of your Open-Faced Designer Apple Pie. (I found a recipe online and linked to that.) I entered the apple pie in my monthly pie-baking blog event and was happy to walk away with first prize! Thanks to you :) Here's the post --> http://daisylanecakes.blogspot.com/2009/05/open-faced-designer-apple-pie.html
OK, take care and have a nice day,
Jacque Hutson
Reply to this Posted by: Jacque | June 1, 2009 9:48 AM #
yes if you don't fill the pan more than 3/4 full.
Reply to this Posted by: Rose Levy Beranbaum | February 20, 2009 10:52 PM #
You have made me a great baker and I thank you for this.
Can I use any of your recipes from the cake bible in a shaped bundt pan?
Reply to this Posted by: Michelle Thomsen | February 20, 2009 4:38 PM #
Vivian: Hi, because of copywrite laws,we don't post the recipes from Rose's books on the website. The mousseline butter cream recipe is in The Cake Bible...I've seen it in just about every book store and library I've ever been in. If you bake, you should definitely invest in a copy.
Reply to this Posted by: Bill | January 29, 2009 12:40 PM #
Mousseline buttercream frosting, may I have the recipe.
Reply to this Posted by: VivianQ | January 27, 2009 2:55 PM #
Thanks Rose! My coworker and I can hardly wait for it!
Reply to this Posted by: Rada | December 2, 2008 4:57 AM #
thanks for asking--the new book will have entirely new recipes and over 100 full pages of color photos. but the cake bible is the cake bible and as a reference i use it myself to create new things and understand old.
Reply to this Posted by: rose levy beranbaum | December 1, 2008 10:20 PM #
Hi, a coworker of mine introduced me to your wonderful books. I was just wondering if your new book "Rose's Heavenly Cakes" will feature all new recipes or some from "The Cake Bible"? Decisions of which to buy???? I'm for sure ordering the "The Pie & Pastry Bible"
Reply to this Posted by: Rada | December 1, 2008 6:07 PM #
thank you jona and thank you julie--i didn't even KNOW that amazon already has pre-order available.just last night i had a nightmare that the publisher went so far over budget they had to compromise the print quality and it was all hazy instead of the gorgeous book i know it's going to be! this must be separation anxiety though i'm far from separated..wait--a new term: transition anxiety! now that the book is going into design where making changes is less and less easy my concern for this beloved book grows. Not to worry: there are FOUR proofer readers plus me and the almost book is getting the royal treatment!
Reply to this Posted by: rose levy beranbaum | November 3, 2008 8:19 AM #
Norma, Amazon has "Rose's Heavenly Cakes" available for pre-order (thanks, Patrincia, for the heads up!). They have the publication date listed as Aug 24, 2009. We are all watching the production process and anticipating its release!
Reply to this Posted by: Julie | November 3, 2008 8:14 AM #
Rose, I was wondering when that complex cake book will be published. Thanks, always a fan, Norma
Reply to this Posted by: Norma Marshall | November 2, 2008 12:21 PM #
My mom bought The Cake Bible years ago, and as I grew up and started baking and experiementing in the kitchen, The Cake Bible became my go to book. I should have done more research and linked to your blog, because just a few days ago, I wrote a review about The Cake Bible, how wonderful and well detailed it is, even a beginner can understand, and how it helps me. Thank you, and I really love The Cake Bible!
Reply to this Posted by: Jona | October 11, 2008 10:09 AM #
Susan--the recipe is in the Cake Bible, and it is very easy to make!
Reply to this Posted by: Matthew | June 6, 2008 12:28 AM #
I am proud owner of the Cake, Pie/Pastry and Bread Bibles -- just wanted to stop by and give thanks for your hard work on all of them. I took a leap of faith and put some rather expensive cheese in a recipe I hadn't tried before ("Cheddar Loaf"). Of course, since its your recipe, it came out absolutely *gorgeous* to the eye and the tastebuds. I would have taken a picture of it but my family inhaled it too quickly :)
Reply to this Posted by: cookie | June 5, 2008 11:21 PM #
Matthew, can you divulge the recipe for Rose's cream cheese buttercream (in your lemon blueberry cake). I do like the way yours holds its shape even when piped. I am having a family affair this weekend and would like to use this frosting on my cake. Thanks so much.
Susan
Reply to this Posted by: Susan | June 4, 2008 8:44 AM #
Thanks Tammy and Cathy--not a professional, just an enthusiastic amateur :)
I don't really have any great tips for photography because I just mostly play around until I get one I like. I do have one of those bendable desk lamps off to the left so I can position it as I like. I also take maybe 10 pictures and pick the one that comes out the best.
Reply to this Posted by: Matthew | May 20, 2008 2:09 PM #
These are beautiful cakes, Matthew. Have you shared your tips on photographing before....? Do you have some lights that you use?
Wonderful job!
Reply to this Posted by: Cathy | May 20, 2008 12:58 AM #
Matthew, you must be a professional baker/decorator. I have never seen such perfection and beauty. Excellent job!
Reply to this Posted by: Tammy | May 19, 2008 8:23 PM #
Oh Matthew - I can't believe I missed those photos when I read this thread this morning... they are both absolutely STUNNING! I could dive right into that lemon cake. Very professional, great piping, fantastic photography - I could go on and on......
Reply to this Posted by: Patrincia | May 19, 2008 10:36 AM #
Matthew-gorgeous! And I'm sure they tasted wonderful too! Thanks for sharing.
Reply to this Posted by: Barbara A. | May 18, 2008 3:13 PM #
Thank you Jeannette & Rozanne. Here is a description of the components:
GCC
Perfect All-American Chocolate cake (2 1.5 layers), dark chocolate ganache (flavored lightly with Disaronno--makes a nice complement to the pecans), and Rose's GCC filing.
Lemon Blueberry
White Chocolate Whisper Cake (2 1.5 layers torted), lemon mousseline made with lemon juice, lemon oil, and limoncello, blueberry topping. The borders are actually Rose's cream cheese buttercream because I ran out of mousseline (probably because I divided the cakes). I put on the blueberries at room temperature, so they ran, but I liked how that looks. If you chill it first, then you will get clean slices.
Reply to this Posted by: Matthew | May 18, 2008 2:42 PM #
You probably don't remember, but you pasted the filing recipe above in this thread. It is delicious! It seems funny to say this, but it is the second recipe I have made from your new book, but I believe this and the angel food cake are all that have managed to leak :)
Reply to this Posted by: Matthew | May 18, 2008 2:35 PM #
matthew--never have i seen such an appetizing german choc. cake! it's stunning. but you wrote you used "rose's german choc. cake filling." i don't believe i've yet published it so were your referring to another rose?
p.s. there will be a luscious german chocolate cake recipe in the new book but it won't be as beautiful as this one!
Reply to this Posted by: rose levy beranbaum | May 18, 2008 2:24 PM #
Beautiful cakes Matthew and so is your photography!!!!
Which of Rose's chocolate cake recipes did you use?
Reply to this Posted by: Rozanne | May 18, 2008 1:32 PM #
Two absolutely beautiful Cakes! How clever you are, Matthew!
Reply to this Posted by: Jeannette | May 18, 2008 3:24 AM #
Two absolutely beautiful Cakes! How clever you are, Matthew!
Reply to this Posted by: Jeannette | May 18, 2008 3:23 AM #
I thought I would share a picture of the finished cake with Rose's German Chocolate Filing. I don't think I've had a better GCC:
German Chocolate Cake
I also made this last weekend after being tempted by the forum thread on lemon cakes. It is basically the swan lake cake, sans cygne, but I used mousseline with limoncello. I wanted to make the swans, but it poured all weekend, so I decided it was foolish to try to make them.
Lemon Blueberry Cake
Reply to this Posted by: Matthew | May 18, 2008 1:28 AM #
It must be for 2 layers, filling only, unless I was overly generous with my layers, but it seemed about right.
Reply to this Posted by: Matthew | May 17, 2008 2:07 PM #
Is the German chocolate cake filling above for a 2 or 3 layer cake?
Reply to this Posted by: Matthew | April 26, 2008 1:27 PM #