Product Line: Rose Levy Bakeware

Dec 15, 2005 | From the kitchen of Rose

I’m pleased to announce my association with Harold Import Company. Harold Import is distributing my new line called Rose Levy Bakeware™.

Rose Levy Bakeware™ represents my vision for the ideal bakeware that has been brewing in my imagination for years. I’m proud to offer these new design concepts for you to enjoy in your home.
Rose’s Perfect Pie Plate is the first product to be developed and I am very proud of it. It has my favorite pie crust recipe permanently decorated into the plate, and has a deeply scalloped border which effortlessly creates a beautiful crimped crust. Also available is Rose's Sweetheart Crème Brûlée Set. Both are packaged with my recipe booklets.

If you are a member of the trade, please contact Harold Import. If you are a consumer, look for Rose Levy Bakeware™ at fine kitchen and gourmet food stores near you. It is also available on line at CyberPantry.com, Fantes.com, and LaPrimaShops.com

I am also delighted to announce my association with Lékué Silicone pans and bakeware from Spain, also distributed by Harold Import Company.

Please click to download a PDF booklet about silicone bakeware. It's about 2.5 MB.

Matthew in reply to comment from elaine clarke
01/12/2010 02:42 PM

The financier mold is called "mini cake pan", and is for sale on Amazon.

elaine clarke
01/12/2010 01:06 PM

I am having difficulty locating an outlet for the Lekue Financier molds. Harold Imports is wholesale and I am one person. Do you know where I can buy the financier molds?

Matthew in reply to comment from Rose levy beranbaum
01/11/2010 01:23 PM

Thanks, I ordered it. They seem to be on short supply, so if anyone wants one, you should probably go ahead and order it. I searched today, and the only result is 1 in stock for sale on amazon.

Rose levy beranbaum in reply to comment from Matthew
01/08/2010 01:45 PM

Yes!

Matthew
01/08/2010 01:25 PM

I just wanted to double check before ordering--is the Lekue Mirage 9-inch La Bomba 6 cup capacity? and appropriate for Zach's La Bomba and perhaps the charlottes in the cake bible? I assume it is as it must have been part of the inspiration for the name of Zach's dessert, but I can't find any information about its capacity.

Rose Levy Beranbaum
07/28/2009 04:51 PM

thanks catalina--that's wonderful to know. i bet some of the germ still is in it which should add an interesting flavor!

Catalina
07/28/2009 04:39 PM

In response to the comment by Rose that whole grain flour will not behave like cake flour or a.p. flour: I have been baking with whole wheat flour almost 40 years. I have found that if I first sift the flour to remove the bran (saving the bran for the next loaf of home baked bread), it lightens the texture considerably. It still does not produce as light a cake as one made with cake flour, but it isn't bad. Some of my friends have been surprised to learn that my cakes are 100% whole wheat. Rose, your recipes adapt beautifully.

Rose Levy Beranbaum
07/28/2009 11:10 AM

i just want to add that there is no way a whole grain flour will behave like a cake flour or all purpose flour. the bran is like little knives cutting through the gluten so you will lose volume. but do try it--you may like the results. personally i don't so if you're curious do a side-by-side comparison.

Julie
07/25/2009 08:52 AM

hopesews, if you are asking whether home ground wheat flour can be used as a substitute for heat-treated or bleached flour, I think the answer is probably no. Search the blog for "Kate Flour" for more on this.

If you are asking whether you can heat treat home ground flour, I think that would probably work.

In addition to heat treating, you would need to cut the flour with cornstarch to reduce the protein content (13% is very high for cake flour, which more like 8%).

You would also need to consider whether you can achieve a fine enough grind at home to come close to cake flour.

hopesews
07/24/2009 02:31 PM

I got a quick response from Wheat Montana. The content of their soft wheat is 13%.

Sorry, but I'm not sure where to ask this question. Should I do it in the forum, bread? I'm a newbie at this site. Thanks.

hopesews
07/22/2009 06:16 PM

Thank you, Rose & Hector for answering. I will take your advise and wait to see what Woody comes up with. I think I'll send off a message to the website where I bought it informing them of the problem. I bought a whole lot of Mirage pans, so they shouldn't have a problem with this return if the tests show that you can't make cheesecake in them. I very seldom make cakes, though after reading through this blog, I am tempted. I realize I need to purchase your books, Rose!! I do a lot of bread & hubby loves cookies.

Another ?. Has anyone tested home ground flour to see if it works as "Kate flour"? I have been grinding my own for years. Just wondering if someone has tried with soft (pastry) wheat. I'm not sure of the protien content, but it is Montana Wheat. I'll have to search to find out.
Thanks again for answering. And Woody, thank you for tackling this for me.

Rose Levy Beranbaum
07/21/2009 04:58 PM

the only way in which i use this silicone springform is to mold cakes such as the black forest cake that is in the frig right now at my father's request (who can refuse a dad for his 95th birthday). when i tried using this pan for cheesecake i found it took significantly more time, mostly because of the ceramic bottom. i did not, however, have the bottom drop out. the only reason i could imagine is the weight of the cheesecake and the propensity of silicone to expand during heating.
i have forwarded your posting to harold imports, the distributor of this pan, and personally, i recommend that if you aren't planning to use this pan for molding cakes that you return it to the place where you purchased it. it may be a defective one. meantime woody is planning to run a few tests using the pan so you may want to wait.

hector
07/21/2009 04:15 PM

oh dear, i have seen the lekue springform pans. it is a neat idea but somehow impractical and a unitasker. i find them a bit cumbersome to wash and maintain. now i prefer to use removable bottom metal pans lined with a silicone pan.

hopesews
07/20/2009 09:48 PM

I just bought Lekue springform pan and just made a Cheesecake. When I went to lift it out of the oven the silicone side came off! What happened? I can't find any info in searching on the web what caused the side to release with the pin still in. Any ideas? I really like the pan idea, but am perplexed as to the problem. Thanks.

Hector
01/13/2009 11:41 AM

Kit, try search on the blog with the keywords jb prince balloon whisk, it is great to have for angel food and also for biscuit, genoie and chiffon.

also search for rose video, you ca watch Rose using her slotted skimmer on chiffon and on angel food.

the size and construction of either the whisk or the skimmer are important.

good luck.

Kit
01/13/2009 10:22 AM

Please can someone help me find the "Angel Food Cake Folder" that Rose talks about in The Cake Bible. Pg 458. I have looked everywhere and it seems it is quite extinct. I could use the balloon whisk but I much rather use the other.

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Rose Levy Beranbaum
12/14/2007 09:27 AM

www.lekueusa.com the site lists distributors!

Sheila
12/14/2007 09:08 AM

I saw in the Boston Herald, on Wednesday, December 12, an small article about the Lekue Silicone Financier Pan that you recommended. The paper said it can be found at amazon.com. I can not find it there at all. A google search turned up nothing, also. Do you know where I can find this pan???

Thank you for your help.

Sheila Thurman

Rose Levy Beranbaum
11/11/2007 07:58 PM

there is a possibility that king arthur will be carrying the cake strip. i'll be doing a posting soon with as much info. as i can get.

Karen Levin
11/11/2007 04:06 PM

Dear Rose,

I would like to know which stores may be carrying your products here in Canada? The business sites you listed do not ship to Canada. Will the Baker's Catalogue be carrying your line (they do ship to Canada).

I love this site, which I just found today. I have your books as well. Thank you.

Hector
10/12/2007 12:17 AM

non-heavy duty aluminum foil works perfect for me, shinny side out (or dull side out if lightly greased).

heavy duty aluminum foil is too hard to peel off.

Rose Levy Beranbaum
10/10/2007 07:31 AM

p.s. great idea: use the non stick aluminum foil!

Rose Levy Beranbaum
10/10/2007 07:28 AM

brands have changed in 20 years but look for one that is a thin flexible sheet--i've seen them in beige and in white. the main thing is you don't want a stiff woven variety.

Rose
10/10/2007 12:22 AM

Hi Rose,
I'd like to attempt making the caramel golden cage for the golden cage Zauber Torte from pg 172 in the Cake Bible. To make the golden cage, a non-stick liner is called for to cover a Kugelhupf pan (pg 313). Is there a non-stick liner you reccommend for this purpose?
Thanks!

Joan
07/20/2007 07:25 PM

Thanks, Rose. Somehow, after it fell so much, I just knew that 350 would have been better for the cake - even tho it was light and airy. Glad to be reassured. You are such a patient and wonderful teacher. joan

Rose Levy Beranbaum
07/20/2007 10:04 AM

this is a very good question because theoretically a dark pan bakes faster and oven temp should be lowered 25 degrees but i've been using 350F for my chicago metallic pans and it works just fine! bottom line, if cakes are doming in a dark pan use the lower temp. if falling in the center higher temp.

Joan
07/19/2007 09:20 PM

Dear Rose - Today I used my new Chicago Metallic 9x2 pans for the first time to make the Golden Butter Cream Cake. I set the oven for 325 as the pan instructions said. The cake rose to the top of the pan, almost began to leave the sides of the pan and I left it in a little longer even though I knew what you had said about that.. The cake, upon retrieving from the oven, fell to about what you had indicated, the sides came in a lot.
I still worried that it was underdone, but when we ate it, it was very lght and tender. I wanted to make the chocolate cream ganache, which came out perfectly, but I had to laugh when I ate it, knowing that you would be saying, "I told you so." It, indeed, was too much for this light and airy cake, even as delicious as the ganache was. Next time I will use Royal Honey Buttercream!
Q: Do you think it is wise to go by the instructions of Chicago Metallic, 25 degrees less than recipe, in this case 325, or just use 350? My oven is calibrated, even if it is an old electric, 20 years old. Thanks! joan

Rose Levy Beranbaum
07/07/2007 11:01 AM

thank you for sending this great photo. returning from vacation tomorrow--the nasft fancy food show at jacob javits is starting and my new product which you will adore is launching there. it probably won't be available for purchase til the fall but i'll see if i can get permission to post the photo next week! meantime stay tuned for an important posting that i'm about to do on cherry jam.

Hector
07/07/2007 05:15 AM

Rose, these are ABSOLUTELLY gorgeous!!!!!!!!!!!!!!

http://www.hectorwong.com/roselevy/RoseCremeBrulee.html

Rose Levy Beranbaum
05/10/2007 02:39 PM

it has something to do with the way in which silicone conducts more slowly. raising the oven temp. would not change this. but as i said, side by side the cake baked in silicone has a more delicious flavor and more even texture. really surprised me!

Patrincia
05/09/2007 06:17 PM

Rose - why do cakes not bake as high in silicone pans... is it because they can't climb up the slippery pan sides very well?

Hector
05/09/2007 06:12 PM

I use my Ruffoni copper fondue pot with the ceramic insert to temper chocolate, with the boiling water bath and chafing fuel. It works amazingly great.

The Lekue oven mitts are irresistible though.

Rose Levy Beranbaum
05/08/2007 05:34 PM

p.s. i may have mentioned this already on the blog so do a search but i love to use the slightly larger than 9 inch silicone pan instead of foil to keep water from seeping into a springform pan.
be sure to get the la bomba--it's ideal for melting chocolate-my fav. piece of silicone. also the popover pans are fantastic--i prefer the individual ones--and the mini cake pan that comes in a rectangle with 9 depressions--perfect for financiers and brownies. of course the glove pot holders and the spatulas are indispensible.

Rose Levy Beranbaum
05/08/2007 05:31 PM

no! the pan is not 9 inches--it is larger and since cakes don't bake quite as high in silicone pans you will get a significant decrease in volume. although i love the flavor and texture of a butter layer cake baked in a silicone pan my cakes and most others are designed for a true 9 x 2 pan therefore you would need to increase the batter and fill the pans between 1/2 and 2/3 full.

Rose Levy Beranbaum
02/17/2007 07:55 PM

put the word "thermometer" in the search box and you will get a huge amount of information i've already input on the blog!

Beth
02/17/2007 06:45 PM

Rose, do you have any recommendations for a _really_ good candy thermometer? I've tried everything I've seen in the consumer market and haven't found anything I'm happy with. The little glass bulbs are hard to read. I have a Taylor that's on a stand, but if you're making a small amount of something (like your Sticky Bun caramel topping), it sits too high in the pan to measure accurately. Taylor's instant reads fluctuate a great deal. I've had a variey of thermometers and can't get any 2 to read the same at any point in time.

So I thought I'd ask if you knew of something that was reliable.

Thank you!

Beth

Rose Levy Beranbaum
12/01/2006 09:03 PM

all restaurant supply places have them. you could try googling to mail order or look in the yellow pages for restaurant supply places in your town.

allen
12/01/2006 08:07 PM

Where can I get dough containers? The site mentioned in your book does not work. Thanks Allen

Rose Levy Beranbaum
11/16/2006 10:57 PM

they are exactly the same except for the color.
by the way, the fluted tube pan makes the most velvety and moist chocolate cake but you need to bake it set on a rack on a sheet pan and allow it to cool completely still on the rack and sheet pan before unmolding it. i don't recommend this cake for yellow cakes however as the browning is uneven.

Mark
11/16/2006 10:54 PM

Rose, I noticed on the web that the lékué silicone pans seem to come in two shades, red (professional line?) and blue. Are both lines made out of the same silicone material?

Rose Levy Beranbaum
11/16/2006 09:45 PM

mark,flexipan is not 100% silicone but also has fiberglass woven into it.
lékué is 100% silicone and in addition it is platinum silicone and has no odor.

Mark
11/15/2006 09:54 PM

I was interested to read your comments on baking in silicone pans. I purchased a French-made Flexipan, and have baked several chocolate cakes in it. Each time, I can detect an unpleasant chemical taste in the final product.Is it just me who notices this? Would your silicone pans be different?

Bobbie
09/04/2006 09:13 PM

I Have found the best place to find and buy wilton bakeware is at Bakewaredistributor. They have good prices and they can be found At

http://www.bakewaredistributor.com

Susan Field
08/16/2006 08:41 AM

I was making the ethereal pear charlotte from The Cake Bible and came to the part of the recipe where you have to cut the biscuit roulade into 2.5 inch strips. Rather than using a conventional ruler, I got out my quilting ruler and rotary cutter (like a pizza wheel, but the blade is a razor blade). The ruler is transparent, with markings every .25 inch, and it allows you to cut perfect strips of any width you like. I couldn't cut all the way through the biscuit because my rotary cutter didn't reach all the way through, but Olfa does make a jumbo cutter that would probably have done it. This is what I'm talking about: Rotary cutter: http://www.olfa.com/Products.asp?C=3&P=71
Ruler: http://www.save-on-crafts.com/om4x14rul899.html
You can also buy a rubber (well, sort of) mat that will stop you from blunting your blade or carving bits out of your countertop. There are many websites that give instructions on use, and all of them urgently recommend caution. These suckers are sharp, and you can take a finger end off without even trying. They will also carve bits out of your countertop if you're not careful. You can get them at craft stores like Rag Shop or pretty much any sewing store.

Rose Levy Beranbaum
06/22/2006 05:25 PM

i have not had much success making chiffon cakes in silicione tube pans. you do need to suspend it upside down but the flexibility of the tube thrusts it upward deforming the shape slightly and it does not unmold well.

Dorinda
06/16/2006 03:59 PM

In baking a chiffon cake in a silicon tube pan, do you suspend the pan upside down on the neck of a bottle to cool, as you do with metal pans?

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Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

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Product Line: Rose Levy Bakeware