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The July Fancy Food Show

Jul 08, 2006 | From the kitchen of Rose

it's here at last--starting tomorrow morning at 10:00 at the jacob javits convention center!

i'll be at booth 2566 harold's kitchen, representing lékué silicone from spain. and my new "rose's heavenly cake kits" plus tastings of the cakes will be at booth 5152 coastal goods. do come by and say hello if you're going to be at the show.

NOTE: I WILL NOT BE ANSWERING ANY BLOG QUESTIONS UNTIL AFTER WEDNESDAY AS I'LL BE AT THE SHOW ALL DAY.

Rose Levy Beranbaum
08/10/2006 09:23 AM

they'll be available all over the country but not til october and i don't know yet who will be carrying it for sure. they will also be availabe directly from the manufacturer. stay tune! and thanks for your enthusiastic interest.

Cindy
08/10/2006 09:15 AM

Where can i buy your Heavenly Cake Kits ? I live in Jacksonville Florida and would love to order some for my family.

Reeni Espino
07/16/2006 09:49 AM

I so wanted to go! (Pout,pout.) I even had a badge. but as usual life gets in the way. So glad it turned out well, the kits sound fabulous! I was a bit puzzled about how you would be able to "translate" the Bible formulas to kit form, (so as to be shelf-stable and all) but these sound as foolproof as possible but still using fresh ingredients. More power and hope to see more!
Silicone bowls for chocolate? Fabulous idea for microwave tempering?
PS to Gina -- if your buttercreams are coming out grayish, check your mixer beater/s. Sometimes the coating wears away with use and tarnish gets into a mixture. (It happens with the white Kitchenaid paddle, or if you put the whip into the dishwasher. Also with flimsier hand-mixer beaters.) Best solution is to get a new beater. If it only happens when you add color though, your food colors are probably old and/or separated.

Rose Levy Beranbaum
07/15/2006 10:57 AM

deni, it was great to meet you and lynne and hear about the chocolate shop which is so exciting! do let everyone know when you open and the address so people who are in the area can visit!

Rose Levy Beranbaum
07/15/2006 10:16 AM

gina, first i recommend that you read through the wedding chapter in the cake bible bc that will be very helpful. for ex. i write that i don't recommend e inch high pans and why.

it is always better to assemble the tiers at the final location. alternatively, you would be safest driving a stake through the center of all the layers to keep them from shifting.

i don't use food color in my icings as i prefer the natural colors with the exception of rolled fondant decoration so you'll need to experiment with the mousseline. try adding paste food color to a small amount of the buttercream and then beating it in to the larger part for the most even color.

Zach Townsend
07/14/2006 11:30 AM

Hi Rose,

In the mood for another convention?? I heard today that the ICES Cake Convention is at the Gaylord Hotel just outside of Dallas next week, July 20-23. I looked it up, here is the link for anyone who is in the area and interested in attending. http://www.ices.org/convention/convention.htm

Zach

Deni
07/14/2006 07:44 AM

Hi Rose! The Fancy Foods Show was fabulous. Thanks so much for taking time to chat with Lynne and me about our new chocolate shop. We can't wait to try the new silicone bowls for tempering chocolate and we loved the cake kits. Now it's on to getting inventoried and set up...after catching our breath from all the "stuff" at the show.

Gina
07/10/2006 10:44 PM

I am making a wedding cake for a friend's wedding next month. I just purchased the Cake Bible and want to try the yellow base and chocolate base cake recipes. The bride wants a five tier cake (16, 14, 12, 10, 8 inch tiers). The recipes and master charts list only 2 inch cakes. I was interested in making 1 three inch cake for each tier. Is it better to stick with 2-2 inch cakes for each tier or is making 1 3 inch tier for each size acceptable? If a three inch cake is acceptable, how would I calculate the recipes for a 3 inch cake using the base formulas for butter cakes.

The bride also wants the tiers stacked (no columns). Is it better to transport each tier separately and assemble at the reception site.

The bride also wants the buttercream frosting to be ivory. I want to make the mousseline buttercream from the Cake Bible. Is this recipe easy to color? I have made several recipes that were similar to this but when I color it, the colors don't come out right (colors appear a grayish color) with dark specks. I was wondering if I remove the iced cakes from the refrigerator, will the icing eventually soften up as it reaches room temperature?

Sorry for all of the questions.