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Rose's Heavenly Cake Kits Launch at the Fancy Food Show
YES--it's still real baking!!! but the cake kits contain all the best ingredients that i use for my cakes and the best part is that they are all premeasured (weighed) so all you have to do is soften the butter and add the liquid and eggs.
I am starting with two cakes: a moist buttery french vanilla and a soft rich chocolate. they can be made as 14 to 16 cup cakes or one 9 by 2 inch round cake or one 8 by 2 inch square cake.
there will also be two buttercreams, both containing lyle's golden syrup in just the right amount so that when combined with the sugar packet and brought to a full boil the syrup is the perfect temperature to thicken the egg yolks for a true foolproof classic buttercream.
one buttercream will be french vanilla with a hint of lemon and the other kit will contain a package of valrhona chocolate to melt for adding to the buttercream and valrhona chocolate pearls for decoration. both will have the finest madadgascar french vanilla(eurovanille) contains actual grains of vanilla.
the kits are being produced by my friends sarah leah chase (the reknowned cookbook author) and her husband nigel dyche (pictured here) The other photos are of our booth at the fancy food show where we offered miniature cup cakes samples. all 800 were consumed before the curtain went down on day 3 of the show!
the kits will be available in stores across the country by october--stay tuned for where they will be distributed.
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Rose:
I wasn't sure where the best place to post this would be...but I just needed to tell you. Saturday of this past holiday weekend, I was browsing through the Barnes and Noble on East 86th...and of course I went to the Baking section looking for the new book, but alas, it was not on the shelf. As I was leaving the cooking section, I saw a shelf on the wall...and there, gleaming at me from the distance was that beautiful shiny chocolate cake, with the little red currants reflected in the flawless chocolate finish! OMG! The book was there. I carefully picked it up...brought it to the register...opened my wallet...the man behind the counter said :" This cake looks really good!"...I said: "YOU HAVE NO IDEA!". I just need to offer my congatuations. The book is just beautiful! Really! From the gorgeous end papers to the clear and easy to ready lay-out, and the AMAZING PHOTOS. Just beautiful. As soon as I got home I baked the yellow cupcakes. My obsession with the perfect cupcake drew me there first. I looked at the recipe...did some math, and realized it is the same recipe as the sour cream cake in the cake bible with whole eggs rather than just yolks. This is my favorite yellow cake ever...so lets give it a whirl. I'm not sure if it is the addition of the egg whites...the fact that I scaled them at 50 grams per cupcake (as per the recipe) rather than the 45 grams that I usually do...or if it was just the the Gods were smiling with joy at the new book...but...THE PAPERS STAYED ON! No more cupcake liners falling off. I knew I was off to a great start with your amazing new book. Next came the red velvet cake which I brought to my sister's on Monday. The allure of the red velvet cake has been something that escapes me...but my other half loves red velvet...so I decided that this would be cake #2 from the new book. I LOVE the idea that it has 1/2 butter and 1/2 oil. My family likes their cake cold...and I can't stand the texture of a butter cake straight from the fridge...so this is a wonderful idea. The cake disappeared in about 5 minutes. And, the little bit of sour cream in the frosting lets you eat the frosting right from the fridge. Another amazing recipe! Thank you thank you, thank you thank you. You did it again (We didn't expect anything less, of course). Will post pictures on the forum later.
Bill
Reply to this Posted by: Bill | September 8, 2009 9:16 AM #
jane, i just found this posting from 2007! so sorry. the distributor for the cake strips is robert laub of harold imports.
re the cake mix, yes, sadly they are no longer available, but the recipe is in my new book "rose's heavenly cakes" the neoclassic on page 300. be sure to use the valrhona extra bitter chocolate aka le noir gastronmie and you're good to go!
Reply to this Posted by: Rose Levy Beranbaum | September 4, 2009 6:12 PM #
I found and made one of your Chocolate buttercream frosting mixes and every bite was the best ever. I have been looking for months for more. Where can I find them in Indiana or internet? Costal Goods said (as of last week) they were discontinued:(
Reply to this Posted by: Jane | September 4, 2009 12:45 PM #
Dear Rose I am a cake decorator, have small business, and teach cake decorating in my shop, do you sell thses strips wholesale, I have used the bakeven strips for years and encourage my students to use them. I sell, wilton, bakery craft, decopac etc supplies. Thank you for any info. Jane S.
Reply to this Posted by: Jane Singleton | September 9, 2007 10:06 PM #
Where can I buy your mixes in Canada, specifically in Ottawa?
THanks!
Reply to this Posted by: Wanda | August 5, 2007 4:35 PM #
Where can I buy your mixes in Canada, specifically in Ottawa?
THanks!
Reply to this Posted by: Wanda | August 5, 2007 4:34 PM #
try wilton and/or sweet celebrations.
Reply to this Posted by: Rose Levy Beranbaum | August 5, 2007 8:46 AM #
Hi there,
I am looking for a place to buy the cake toppers and cake decorating kits for kids bithdays. I would perfer wholesale so that i can buy in bulk, but at this point, I am up for anything... I just can not find them and I wanted to make the cake for my kids etc., instead of buying the adorable themed cakes they have at the stores.
thanks so much!
Reply to this Posted by: christy walter | August 4, 2007 7:53 PM #
I'm so excited about the kits! I just went to the website and already I'm beginning to order the kit collection. I do have questions about them. Were you trying to imitate your previous successful recipes here? Or were you going for something totally different, but trying to stay with your basic cake formulas?
Reply to this Posted by: Tyler | December 30, 2006 12:39 AM #
any second now they will be on their website www.coastgoods.com but meanwhile e-mail nigel: nigel@coastalgoods.com
i have already forwarded your e-mail.
thanks!
Reply to this Posted by: Rose Levy Beranbaum | November 14, 2006 10:30 AM #
I am a retail buyer in Minnesota- where can we get the cake kits wholesale?
Reply to this Posted by: Patty Kelley | November 14, 2006 10:17 AM #
thanks--i sure hope so as my family lives in snohomish!
Reply to this Posted by: Rose Levy Beranbaum | August 22, 2006 9:28 AM #
Oh my, I am so excited to try your cake mix (kit). I hope they will be available in Washington State. I do a lot, I mean, a lot of baking for church and family and friends. I use cake mixes for convienence, it will be so nice to have a great cake on the market that I can incorporate into my dessert making.
Reply to this Posted by: Bernadette Niebuhr | August 20, 2006 6:37 PM #
Just a follow up on the Devil's Food in a half sheet pan. I just completed it this evening using an old recipe I had with a volume for three 8-inch cake pans. I tried 375 degrees for 15 minutes and it turned out perfect.
Zach
Reply to this Posted by: Zach Townsend | July 30, 2006 6:58 PM #
zach, i haven't baked layer type cakes in a half sheet pan but see no reason why it wouldn't work.
Reply to this Posted by: Rose Levy Beranbaum | July 26, 2006 10:05 PM #
ruth, most people don't eat the roses bc they're so beautiful even though in theory they are edible. they do get very dry and need to in order to hold their shape.
Reply to this Posted by: Rose Levy Beranbaum | July 26, 2006 10:05 PM #
Hi Rose,
I've looked for a recipe for Devil's Food cake that I can bake in a half sheet pan. Have you ever baked one in a half sheet pan? I assume I can just take a standard recipe and pour it into the pan. Since it's so dark, any suggestions for signs when it's done?
Thanks for any advice!
Zach
Reply to this Posted by: Zach Townsend | July 26, 2006 9:04 PM #
Hello Rose,
How would you advise storing marzipan roses that are made in advance (2 week) of their use on a cake. How long can they be stored and still remain edible?
Thank you,
Ruth
Reply to this Posted by: Ruth | July 23, 2006 4:33 PM #
thanks heather. as i'm sure you know, better a small taste of something exquisite....!
Reply to this Posted by: Rose Levy Beranbaum | July 21, 2006 10:03 AM #
Man, having to cut back on sugar is so tough right now (*drool*). So glad I can still have splurges sometimes! I love your "Cake Bible" and have been using it for years, by the way!
Reply to this Posted by: Heather | July 21, 2006 9:30 AM #
Hello!
I was wondering if any bloggers here are in Texas and/or planning to attend the ICES (International Cake Exploration Society) convention this weekend? I think that I will go this Saturday (it's in Grapevine Texas, Gaylord Convention Center) to check out the program. From the schedule I downloaded at www.ices.org, it seems chock full of interesting things such as demos, cake hospital, sugar art displays, vendors selling products, etc.. If anyone has experience with this convention, I'd love to hear some thoughts on what not to miss, how well it's organized, etc.
Thanks!
Zach
Reply to this Posted by: Zach Townsend | July 20, 2006 8:59 PM #
roxanne, i'm aware of the problems at high altitude and admire susan purdee for actually testing the recipes at high altitude. i could only hypothesize in the cake bible as i live 7 stories above sea level! do check out lettie flatt's book "snow ball." she's the queen of high altitude baking and i know susan worked with her as well. she's lived there for many many years and creates all the desserts for the deer valley restaurants.
as for my kit, at least initially they will have the leavening mixed in with the flour. but it doesn't sound like you need a mix!
i do thank you for the suggestion and have given it to my "packager" but it may not be feasible to produce special mixes for high altitude at least at the outset.
Reply to this Posted by: Rose Levy Beranbaum | July 20, 2006 5:58 PM #
you bet! that's why we're calling them "kits" and not mixes. no unpleasant aftertaste. no artificial anything! thanks for asking.
Reply to this Posted by: Rose Levy Beranbaum | July 20, 2006 5:53 PM #
Wow, this is exciting! Can we assume that the mixes don't contain artifical flavors, colors, or preservatives?
Reply to this Posted by: RuthWells | July 20, 2006 1:22 PM #
Will there eventually be a high-altitude version of your cake kits? I can pretty much promise that if I bought a kit as is, it would totally flop at 5,280 feet. :)
Right now, I'm using the cake recipes in _Pie in the Sky_, which were tested and retested at various altitudes. The average cake recipe just doesn't work up here.
At the very least, the leavening agents could be left out of the mix, so high-altitude bakers could add their own agents according to their altitude level. Just a thought!
Reply to this Posted by: Roxanne | July 18, 2006 10:31 AM #
thank you anna and june and danny! i also am so pleased that the cupcakes (the chocolate ones too) stay so amazingly moist.
Reply to this Posted by: Rose Levy Beranbaum | July 15, 2006 11:15 AM #
Rose, Your cupcakes at the show were INCREDIBLE! I had one at the end of the first day. They were perfectly moist and the frosting was buttery and nicely chocolatey. Loved them. I will recommend your kits!
-June and Danny
Reply to this Posted by: June | July 15, 2006 10:03 AM #
Oh, my...I could use one of these right NOW!!! Do keep us tuned as to where to buy or order your kits, Rose. Anna
Reply to this Posted by: Anna | July 14, 2006 8:16 PM #