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Baking Magic Recipes

Feb 13, 2007 | From the kitchen of Rose

Comments

Thanksgiving does sound like a wonderful holiday. Such a great FOOD&FAMILY holiday.
I'm sure the three of you [the newborn daughter also!] would have a lovely time.
Thanks again, Rose!

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from McBrownie
11/20/2012 11:41 PM

Absolutely yes mcbrownie. Great analogy re potions by the way. Something that makes me smile when I think if it is my cousin Alexandra Bush when she was a little girl saying "taste my potion grandmother!" She turned out to be a highly creative person and I can't wait to see her on thanksgiving and meet her new born daughter for the first time.

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HA, thanks!
Thank you Rose! It's just like when you gather ingredients for potions ans stuff- rarely do they resemble a frog leg or the feather of a raven's tail ;)
Is it okay to cite this, and you, in my paper?

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rose Levy Beranbaum
rose Levy Beranbaum in reply to comment from McBrownie
11/20/2012 04:08 PM

mcbrownie, (what a great name!!!). the name of the show came about when i told the producer that baking is magic and that we should call the show making magic. she immediately came up with baking magic. love it!

of all food baking is the most magical because it starts off with an artist's palette of ingredients that don't remotely resemble the finished product. they metamorphose into something extraordinary.''

a grilled lamb chop, for ex., may look incredibly appetizing but it still looks like a lamb chop! no magic in that or at least not much.

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Hi Rose and Woody!
I don't know if this is the right place to ask, but I'm writing a seminar for university about food and magic, and wanted to know why you chose the name "baking magic" for the show?
If that's not the appropriate place I'm sorry, and I would appreciate for a point in the right direction!

Thanks,
McBrownie

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Thanks woody,
that is quite a sad news to me. i only hv 3 collection of rose's book, and it does not include the bread bible..:(
Thanks for replying.
XR.

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Woody Wolston
Woody Wolston in reply to comment from XR
05/ 3/2012 05:46 PM

Hi XR,
Rose has a blueberry muffing recipe in The Bread Bible. There is not a posted recipe on the blog.

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hi Rose and friends,
may i know where to find the recipe of the blueberry muffin? The Heavenly cake or the cake bible? i really want to try baking it.
Thanks
XR

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Woody Wolston
Woody Wolston in reply to comment from M
04/ 4/2012 01:26 AM

Hi M,
We advice you can make smaller quantities especially if you weigh out your ingredients using grams after you convert the recipe. When we reduce down we usually start with the eggs and try to reduce them to use whole numbers like: 2 egg yolks, 1 whole egg, etc.

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Hey Rose and Woody: Many thanks for all your advice. To both of you, I wish I found this book the moment it was published. I have been baking with my mother since I was 7 years old and this book is the first where I have had foolproof recipes. (I also baked muffins and white bread from the Bread Bible...amazing!)
I am yet to try the mousseline butercream but I'm very excited to try a buttercream that will hold up in the hot and humid Caribbean. I mostly bake cupcakes and I know you can only speak for your recipes exactly as they are written but can you tell me if I could half the ingredients for a smaller batch of cupcakes? If not, any advice on baking in smaller quantities?

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meowrxz, try times book store at pavilion KL

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Woody Wolston
Woody Wolston in reply to comment from meowrxz
04/ 1/2012 11:44 PM

Hi Meowrxz,
We are sorry that we can not know where Rose's books can be purchased locally in any specific country in the world.
Are you saying that you can not buy it via the internet or by mail order?

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where can i buy your cake bible book here in malaysia?

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rose Levy Beranbaum
rose Levy Beranbaum in reply to comment from MN
03/28/2012 07:22 PM

i would recommend the mousseline buttercream. it is the most stable of all butter creams yet light and a dream to work with. it's in "rose's heavenly cakes" and also in "the cake bible."

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Rose, I am looking for a buttercream that will hold up well in the hot and humid Caribbean. I have been baking your breads and muffins for a while now and I bake a great deal of cupcakes but I cannot find a good buttercream that will nicely frost them without being runny. Will an addition of cornstarch work in a Italian or Swiss meringue buttercream?

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Suzi Humphries
06/10/2011 01:52 PM

suzi, there's a link to each and all recipes above. the one you are requesting is the neoclassic buttercream.

be sure to check out a merrier world link under my favorite sites on the left or do a search for kate flour! it will do wonders for improving your cake baking as she has developed a method for heat treating flour that makes it perform like our bleached flour!

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Hi Rose I'm from the Uk and always on the look out for lovely cake recipes from the states and then I came across yours :-) you are amazing LOL ... Could you let me know the recipe for the creamy frosting you make with eggs sugar and corn syrup as you don't say amounts on here or on your youtube acc thanks ... Suzi

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from john celich
04/21/2011 05:23 PM

john, i'm not familiar with the recipe but if you want a hard crust on a roll, follow my recipe from the back of the gold medal better for bread flour bag or from my book "the bread bible"--the basic hearth bread. if there is more than a little amount of oil or butter in your dough it will form a soft crust.

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john celich
john celich
04/16/2011 09:17 PM

Rose,
Why when I make Croatian hut rolls, after baking they taste pretty good, but the dough is so soft, I woulD like to have a harder roll. I use all purpose flour,, please advise, thank you.. John C.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from john celich
09/21/2010 10:38 PM

i bake pies toward the bottom of the oven to ensure a crisp crust. if your pie isn't browning you probably need to raise the temperature.

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Not really a comment but a question, I need help, what is the best oven level to bake an apple pie my crust does not get brown???

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john celich
john celich
09/21/2010 10:17 PM

Not really a comment but a question, I need help, what is the best oven level to bake an apple pie my crust does not get brown???

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no--use cake flour! wondra is not the same as cornflour. for more information on wondra watch the youtube i did of the flour demo at nyu. i explain about it in full detail! it's on the blog.

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Thanks rose, l will google it and see what l come up with... another question is wondra flour the same as cornflour? l have tried googling this one and it seems it is a very fine flour that is used in sauces and gravies, we can use cornflour in oz for sauces and gravies, have you heard of anyone subsituting this product for wondra or should l just use cake flour instead? I have already made a butter cake and the coconut cake=)yum

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cass, turbinado sugar aka sugar in the raw (it is produced with that name in hawaii) is a partially refined sugar. you could try googling it to see if it is available in australia or get in touch with one of the gourmet suppleirs such as the one in melbourne--i think it's called something like simon...there are many unrefined sugar that would not perform the same way as turbinado is crystallized and not too high in molasses.

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Finally l have Rose's book in my hands l have wanted her 'heavenly cake book' for quite some time, a lovely daughter in law bought it for me for mothers day:-) i would like to know what turbinardo sugar is and what can l subtitute it with, i live in country australia and l have never seen it in the shops. thanks so much cass

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joshn, i do hope and suspect that i too will be baking at 92! bless you.

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john celich
john celich
04/11/2010 11:09 PM

Guess What. I am 92 years old, and I love to bake, I am happy to have found this site,, thank you, john

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Tricia Alleyne
Tricia Alleyne
03/ 5/2010 07:26 PM

Hi Rose I have a question, I made your cordon Rose cream cheesecake and I found that it was quite tart. Having 3 tbsps of lemon juice, plus sour crea (which is tart) and the cream chesse had my lips puckering. Cna you tell me if there is anything I can do to adjust the taste?

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I'm trying to recreate my Jewish grandmother's apple cake. I tried measuring as she threw the last bowlful of ingredients together, but alas, I failed and she's no longer here. The cake part was thick and dense and orangey. The cake was a single layer, about 1/2 inch. I can get the citrus factor, but I can't get the denseness in any recipe I try. Thanks for your help!

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I recently made the Chocolate Oblivion Torte and it is wonderful. The only problem is that it was too bitter for some people, I used Varlrhona 55% and beat in 1 tbs of sugar with the eggs. Is there a recommended amount of sugar, since Rose suggests using 53% cocoa mass, but only includes the sugar for 60% cocoa mass.

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Hi Rose and readers,

Two comments:

First, I'll share my secret Carrot Cake ingredient: it's 3/4 of a cup of pumpkin puree! It keeps the carrot cake really moist. I invented it when a carrot cake recipe in Bon Appetit called for crushed pineapple. I didn't have any, so I substituted the pumpkin and now it's my best cake.

Second: I've searched your site for Red Velvet cake recipes. All of the references are for recipes with food coloring, but I've read that Red Velvet originally got its red color from beets. Do you or your readers know of any Red Velvet recipes that use beets? I've also seen beet sugar. Any knowledge of how to use beet sugar in baking?

Thanks,
Erica

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also anything baked in a 9 cup tube pan works in a 10 cup tube pan. but for the lemon poppyseed cake, use the smaller nordicware such as the one i used for the grand marnier little cakes in the cake bible. as i wrote in that recipe, it does not enlarge successfully!

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Patricia,
Rose addresses some of your questions in the large cakes section. Have you looked at the recipe for the Party-Perfect Pound Cake towards the back of the Cake Bible?

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Patricia Howe
Patricia Howe
06/22/2007 01:37 AM

I love your perfect pound cake! I live in Singapore and don't seem able to find the correct loaf pan size stipulated in the recipe. I've improvised by using larger loaf pans but the cake consistently seems to be underbaked (with a denser layer in the middle).

I've tried baking it longer, but the top turns too dark (which I've tried to negate by covering with aluminium foil after the top has browned) but its still not what I think the cake should be.

So I thought of using a bundt style cake. I took one look at the Nordic cake pans and was totally seduced! I bought 4 of them at 1 go! And this is where my problems really begin! First of all, the Nordic cake pans have a 10 cup capacity (which means having to increase your your recipe which I did by weight, keeping as close as possible to the ratios provided). The first cake I made was in the heart-shaped pan which turned out underbaked and gummy. So I increased baking time in my second cake (using the chrysanthemum pan)and that had crispy portions in the bottom third part of the cake (as it would be when baking) or what is the narrowest portion of the pan.

Is there anyway you can come up with cake recipes (I love them all and own every single one of your books) that would suit the Nordic pans or at least tell me what I'm doing wrong. Thank you so very, very much!

Your #1 fan in Asia

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i meant inverting them on the rack or serving plate.

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i'm not sure how this cake will work in a large pan--in the cake bible i explained that it is best baked small. in any case, fluted tube pans should be cooled simply by inverting them on the pan and not reinverting them.

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Dear Rose, I have just obtained my first Nordic Ware pan with decorative top, and plan to make the lemon poppyseed pound cake. In the meantime, I am curious to know, if one is to invert a cake with all the wonderful turrets, castle walls, church spires, etc., how can these be prevented from being damaged as they sit on the rack before reinverted? Thanks. Joan

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oooooooh!!!!! well thank you so much for telling me as i'll be sure to have it fixed! asap

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Dear Rose, When I print out recipe from the baking magic recipes from this blog ,not the books, there is where I find the 3/4 tsp baking soda (1.5gm).:-)

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you're right--the UK edition left out the baking powder by mistake. but there is no US edition that has baking powder and baking soda at 3/4 teaspoon. the baking powder is 3/4 teaspoon and the baking soda is 1/4 teaspoon. if you see otherwise may i politely suggest that you use a magnifying glass. it's not your fault--it's that the fractions are too small to see well but trust me, the baking soda has always in each of the 36 printings been 1/4 teaspoon.

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Dear Rose, Thank you for your clarification. Since this is your recipe , your word is final. So there are printing deviation from this. From the recipe of the choco Domingo cake from this entry ,the amount of baking powder and soda are both printed to be 3/4 tsp but 4gm and 1.5gm resp. The 1/2 tsp is salt. When I refer back to the Cake Bible, mine is a 1992 British print. The variation is even bigger. There is no baking powder needed ,only baking soda. So it is by chance that we will spot these "error" If these are in some other book ,there will be no chance of clarification. Thank to this blog and our enthiusiasm. Happy serious baking!

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you need stronger glasses! the measurements are 3/4 t and 1/4 t. that's why i hate "stacked fractions"!
i don't weigh ingredients that are so minute--best to measure them unless you have a very sensitive scale.

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Hi , Rose,
I just made the Chocolate Domingo cake . I made them into muffin size cup cakes. They were light,tender and fluffy and so intensely chocolatey. The cup cakes rose beautifully but the centre sinked after cooling so the look is not so good . I find that the amount of baking powder and baking soda stated in the recipe are the same in measurement(3/4 tsp) but differ a lot in weight(4gm and 1.5 gm). I added the amount according to the weight meaurement as I was weighing all my ingredients. Is this correct or I should add the leavening according to the teaspoon measurement?
Thanks for clarifying.

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Thank you so much Rose. I feel much better now. I know how busy you are (imagine the volume of postings you will have after the new book comes out....) and appreciate you taking the time to acknowledge my apology.
Rozanne

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Heather - sounds like you might want to try more cream cheese next time - it firms well upon refrigeration, while the whipped cream will stay soft even when chilled.

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heather, i found that beating long enough you get a stiff enough texture but if you have better luck folding in the beaten cream, go with it!

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roazanne, i'm SO behind on blog postings but just found yours and no need to apologize--it was very kind of you to try to be so helpful. publishers try to control these things because they fear they'd go out of business but i feel confident that if people like my recipes they'll want to get the book! not to worry.

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Heather Martin
Heather Martin
04/ 9/2007 02:48 PM

Hi Rose and everyone that helped.
Just to update you. Even though the cake wasn't from your site, thought you would like to know you played a major role in it's success. I was concerned with the technique for the filling between the layers. You placed a circle of strawberries cut in 1/2 around the outside of the bottom layer, and then the centre was filled with finely chopped berries that had some of the juice drained, thickened and added back. I was afraid this would make for a soggy cake, which I don't enjoy so I made your Neoclassic Buttercream recipe and iced the bottom and middle layers with it before continuing with the recipe. I had no problem with the cake even though I tripled the batter and used 2 10" springform pans because there was a crowd coming and the recipe was for 9" pans which I don't have. I did have some difficulties with the icing however, maybe you can give me some advice. You combined cream cheese and sugar until it is soft and then add heavy cream beating it until you have a stiff whipping cream consistency. I had difficulty getting the consistency I would have liked. I have a Strawberry Pie recipe which uses the same ingredients for the filling, however,I whip the heavy cream seperately and then fold it into the cream cheese mixture. Can you give me any suggests so in the future I can achieve a firm consistency, as it really makes the icing of the cake which was 3 layers high, I would think it would cut and keep better if the consistency was firmer when I used it.
Thanks
Heather

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i should have thought of that! i printed out the recipe from their site after seeing the show and noticed that they probably derived the recipe for the cake or at least most of the techniques from one of mine! their idea for the cream cheese whipped cream is excellent though i would use less sugar.

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Heather Martin
Heather Martin
04/ 6/2007 11:38 PM

Hi Rose -

I am pleased you have your computer up and running again. I will admit that as I kept looking with no success I was wondering if I was a little crazy. Last night when I decided to try looking elsewhere I decided to check the Americas Test Kitchen because I kept remembering having the choice of this season or last season and I thought that their web site was like that. Long storey short, there is a strawberry cake there so maybe that is what I did. I am not sorry this happened though because if I hadn't felt desperate enough to find the recipe I might never have participate by doing a posting to your blog and thus never have gotten to know how truly helpful your readers and yourself are willing to be, so thanks again everyone and I will let you know how the cake turns out.
Heather

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oh happy day--i have my modem back but 67 g mails behind. i watched the johnson and wales show just so i could see if the cake to which you were referring was on the ad at the beginning and it wasn't. so now i'm wondering which recipe it could possibly have been. are you sure sure sure it was my show?! i fell asleep watching it--that's how tired i am so yous is the only posting i'll respond to tonight! i must say i'm delighted you are making the brownie puddle--it will be reappearing in the new book as the barcelona brownie bars. baking them in the silicone financier pans gives them a fine crust all around and means not having to cut them!

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Heather Martin
Heather Martin
04/ 5/2007 03:16 PM

Hi everyone -

Just want to thank everyone for all their effort. I appreciate you taking the risk with your computer Rose. I work off my work computer and am very protective of it as well so I really do appreciate the effort. As for posting some recipes for me the thought was appreciated but I have already ordered the Cake Bible for myself, and it will be here in 7 to 10 days. If I had know about it before I would have already owned it. Rose I just want to mention that I first learned about you when your Baking Magic Show was on our local PBS channel. It was on at 11 am Saturday mornings and I moved heaven and earth to make sure I was home to watch and try to tape it (I wasn't good at setting the timer for my VCR). What I enjoyed the most about your show, besides the great recipes, was you didn't just show us how to make a baked good. You explained why things where done and why they where important. An example was you where beating egg whites and explained to add 1/8 tsp cream of tarter per egg and that was so that you could not over beat your eggs, even if you left for the phone or something and left the beater on for 10 minutes. I found this interesting and informative because recipes often said optional but as the reader we never knew why it was optiononal. Now I do and I also know that I want to use it. If feel I will get a lot of information to enjoy from your Cake Bible and I am going to start reading your Bread Bible this afternoon.
Again, thanks for all the help. I will go looking on a few other sites I am comfortable using to see if I can find a similar cake, even though I won't be as confident trying a new recipe on family as I would be if it was one of yours. I am going to bake your Poppy Seed Cake today. I do breakfast and lunch for our local Scout Camps annual Clean-up day in a couple of weeks and am going to try making some loaf style cakes a head of time this year for the breakfast eats so my day isn't quite as busy. I also have 5 Puddle Brownies in the freezer already. I bake mine in a 9" square spring form pan so I can cut them into more traditional squares and have them go further for a crowd.
Heather

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Wow, lots had happened on this thread since I turned off my computer last night...

Heather - page 233 simply describes how you turn classic buttercream into Stawberry buttercream by adding pureed strawberries.

Rozanne - legal issues.... who'da thunk it??? we are all learning along with you.

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Rose,
I am VERY, VERY sorry. I didn't mean to cause any trouble. The legal aspect didn't even occur to me. Please accept my apologies.
Thanks,
Rozanne

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rozanne, first thank you for being so helpful but i think there are some legal issues about posting recipes from a book that's still in print.(they got permission for the show) one or two is o.k. but more than that is probably not a good idea. in any case i don't recall ever doing a cake like the one described! there might have been a photo of one like that in the credits as gold medal flour was also a sponsor and they used a few photos from them.
i risk getting a virus being on an unsecured network and my cable modem is still down as time warner doesn't seem to consider this an emergency. i'm glad they don't treat human illnesses!

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Hi Heather,
The website that had all the Baking Magic recipes was bakingmagic.com but it is no longer in existence. The programme was sponsored by Baker's Joy, maybe you could get in touch with them. Could the recipe you are looking for be for a strawberry shortcake? If that is it, then Rose once suggested (on this blog) "i would make a genoise and collect the syrup from the macerated strawberries. check the amount of syrup needed for the genoise and then add to it or reduce it as necessary and brush it evenly onto the layers.

Posted by: Rose Levy Beranbaum | July 1, 2006 2:34 PM"

The topic under which this was posted was "What is the best way to stabilize whipped cream for frosting a cake?"

Patricia, if you are too busy with the kids I can help you out by posting some of the recipes Heather wants (should she request for recipes from the Cake Bible)

Thanks,
Rozanne

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Heather Martin
Heather Martin
04/ 5/2007 12:41 AM

Hi =
Thanks for your help. I went back and looked at the index for the book I just ordered and it says - under Strawberry
Butter cream classic pg 233 then it says for a 3-tier cake for 150 ...
I thought this might be the recipe I was seeing but it is hard to tell.
If you can find that one in your book, like I said, it was a white cake with white icing and strawberries in the middle and decorating the top.
Thanks for everyone's effort
Heather

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Heather - I remember reading a post from someone on this site which said the original website with the recipes from the PBS series was no longer available.

I have the cake bible - can you tell me which recipe you are looking for? I looked under STRAWBERRY and here is what is listed (but I don't think any of them fit your description):
buttercream
cloud cream
conserve
Maria
puree and sauce
savarin
shortcake
silk meringue buttercream

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oops! the muffins are there. scratch that!

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Actually, the blueberry muffins and the stud muffin cheese bread aren't there, if anyone else noticed.

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Heather Martin
Heather Martin
04/ 4/2007 08:53 PM

Hi Patricia -
Thanks for trying to help. It wasn't the above list of recipes. They all look great and I have made the puddle brownies and they are everyone's favorite and I have 4 batches in the freezer getting ready for a function I have coming up. The first time I found the postings for the PBS recipes I thought it took me somewhere else and let me access this seasons and last seasons recipe and the one I am looking for was a white cake with white icing and strawberries in the middle and decorating the top. I went shopping last night to try and purchase the Cake Bible, the index makes it look like it might be in there but no luck finding a copy, I did find and buy the Bread Bible and then went on line and ordered the Cake Bible from Amazon but it won't get here before Easter so if anyone knows the cake I am talking about and can help with the recipe or help me get to where I saw it the first night I would appreciate it.

Thanks

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Heather - they are all at the top of this post... just scroll up!

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Heather Martin
Heather Martin
04/ 3/2007 08:13 PM

I am a great fan of your PBS Baking Magic Show. When I found your website the first time I though I was able to access recipes from this season and last season and I pulled up a recipe for a Strawberry Cake but my computer wasn't set up to be able to down load your recipes yet and now that I can I am not able to remember how I found the receipe. Can you help at all, it really looked like a cake my family would enjoy
Thanks Heather

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Rose,

I did a quick search for listings for the show. This is the only one I found that hasn't occured yet (most were last September). Perhaps you know someone who can record this?

KQED Channel 9 (Northern Calif)
Sat, Mar 31, 2007 -- 1:00 pm

Master Class at Johnson & Wales
Asian Noodles (#306)
...Guest chef is Rose Levy Beranbaum, best-selling author and pastry guru, who turns a banana split into an ice cream pie...

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oh--thanks rozanne--i'm working backwards tyring to catch up with tons of postings and really appreciate your having answered lorie's ?!

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lorie, i hope you've found the link for the brownie tart recipe at the top of this thread!

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if anyone sees the johnson & wales cooking with the master chefs where i did a banana split pie i sure would love a tape of it!

cindy i don't think there are any pbs affiliates in my husbands former home town (toronto) which means it won't be aired there.

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kate, i really don't see why you can't fold the nuts in earlier--in fact it would deflate the whipped cream less.

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Is the show aired in Toronto, Canada?

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Rose,

Baking Magic has been airing Saturday mornings in Minneapolis at 11:00. I'm in NJ but I happened to come across it during a web search a few weeks ago. I have some relatives in Minneapolis that have been watching and (hopefully) taping some for me.

Brian

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Hi Lorie,

The recipe for Rose's Brownie Puddle Tart is at the top of this page.
Thanks,
Rozannne

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Hi Rose --

I'd love some advice on making an old family recipe a little simpler. Eggs and sugar are beaten until thick. Then you fold in: whipped cream, then flour/dry ingredients, and finally a cup of very finely chopped walnuts.

Question: Can you imagine any disadvantage to combining the flour and chopped nuts and then folding that mixture in? As the recipe is written, it's difficult to distribute the walnuts. I would try it, but I'd hate to ruin the cake at the very last step! Thanks.

Kate

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I would like the recipe for your brownie puddle tarte,thank - you

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love it! i'll have to get out my collection!

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here is a tip for bread bakers:
the shower caps that are given free in hotels make an excellent plastic cover for bowls of fermenting or rising dough, and are a lot easier to use than plastic wrap.

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would really appreciate if you would tell me what state aired it!
recipe on top of this thread.

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Just watched 'Baking Magic' (Sat. AM.3-24-07...enjoyed very much! Need the receipe for the 'brownies' -you poked hole in pan - poured 'chocolate syrup mixture' in each hole! My husband is a fanactic 'choco lover'..will surprise him!!! Thank you! mj

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it's on the thread for no knead bread.

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Rose,

Would yoo Please give general directions for using cast iron Dutch Ovens for baking bread.
I have just bought a Bread Bible, and there is nothing in it about that as far as I can see.
Harold

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yes. i would fill the liners 3/4 full and use silicone muffin pans for the best shape.

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does the all american chocolate torte make good cupcakes? if you were to make them, would you fill the liners 1/2 full?

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just add peanut butter to taste to the classic or neoclassic. you could cut back a little on the butter. the peanut butter will give it a really nice texture. if you use too much and it gets too stiff just add more butter or some chambord liqueur would be great.

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Rose would you know how to adapt your buttercream so it would be a peanut butter buttercream? I don't think there's a plain peanut butter one in The Cake Bible.

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sour cream based cake is my favorite. but it does require some baking soda to taste right in a cake. compare the buttermilk cake to the sourcream cake and you'll see the amount of leavening. i don't think one could detect the flavor of buttermilk in a cake--it makes the crumb finer and is really quite delicious. have you tried it?
by the way, thanks to all the prodding on this blog i've now worked out a red velvet cake that i'm really excited about for my upcoming book!

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I LOVE your Banana Cake. I made it as a dual layer cake with a chocolate chip/peanut butter chip/cool whip filling and a non-sour-cream chocolate ganache to frost. Actually, I love just about everything you've published -esp. the Pie and Pastry Bible. My mother and one of my best friends swears you'll help me land a husband! (ha ha)

I do have a general baking question: if a recipe calls for buttermilk, can I always substitute sour cream? I don't like the taste of buttermilk (it doesn't go well with enchilades) and I feel it doesn't give as much moisture to a cake. The only recipe I can think of at the moment where I need to do this is the Red Velvet cake from Food Network posted elsewhere on here and I know you don't prefer that type of cake. Thank you so much!!!

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sure kas--fine to double or even larger if you have the mixer capacity. glad you liked it!

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Rose, thanks for posting all of these recipes. Ironically, I had made the Basic Brioche (as a loaf) a couple days before seeing this post. It was incredibly soft and buttery. The only problem was that it only lasted about 15 minutes after being cut, and that was with only 3 people eating it. Can the recipe be doubled and then divided before ripening or baking?

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i'm sorry, i won't be able to help you with this. i don't use splenda and i confess to not liking hamentaschen so i'm at a disadvantage.

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Hi Rose,
I would like your opinion on a recipe that I have for cut-out cookies that is suitable for diabetics. Can I use this same recipe to make hamentaschen? Here are the ingredients - 3/4 cup unsalted butter, 1/4 cup light butter, 1 cup SPLENDA, 1 T. vanilla, 1/4 cup egg substitute, 1/4 cup water, 3/4 tsp. vinegar, 1 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 1/4 tsp. salt, 1 tsp. baking powder.
Thanks for any help you can give me.

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thank you andi! it is my fondest hope that when i'm on tour for the new book i will be able to do book signings, put them on the blog, and then can meet many of the wonderful people whom i've gotten to know through their postings.
i also love lydia and her show. it has such warmth--something one can't fake. and i love felidia as well.

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Hi Rose,
THANKS so much, for posting these recipes from the Baking Nagic series.
To my knowledge,sadly it never aired in Las Vegas (PBS).
We get Lydia's Family Table,which I love.....
We adore her resturant when we go to New York .yummmmm
I've used your books for years,and BECAUSE of YOU.....my passion for baking and cooking for my sweet family has improved.
As long as my family continues to ask for alot of your recipes,which I take full credit for thanks to ((YOU))...lol...
I love all youe tips.....
Your blog is so helful.
I think you are sitting right beside me....(*)?(*).....
Hugs and Happy baking...
Thank-you "Rose"......
Andi* Fishman

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norie, i totally understand. i feel lucky to be able to print out my recipes when i want to make them---it's so much easier than working from a book. but it's great having the book for reference--to have them all in one place and organized!

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Hello Rose -

Thank you so much for publishing these recipes. I truly appreciate them. BTW, I do have your books where I can get the recipes but it is much easier to print them and keep my recipe book clean (free of flour dusts,etc).

I am starting to try baking our own bread and yes, I'm following the recipes in your bread bible. I would like to say that pictures in your blog do help a lot.

Thanks, once again.

Norie

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bononie, so many people are gluten intolerant if you have good recipes replacing the wheat flour please feel free to share them on the blog.

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cindy--icing sugar is powdered and will not work in place of superfine sugar.

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thanks sheri. that's right on. and in the cake bible i described it as a cross between a chocolate truffle and a mousse.

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Rose could probably describe the torte better than I can. It's absolutely delicious. Intensely chocolate, and kind of a softer fudge consistency. It's rich and dense so one torte feeds a lot of people.

I think torte is just a fancy name for cake made with little or no flour.

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After reading the receipe of the Chocolate oblivion truffle torte,I felt very interested. I have never taste one before and is not sure how it is like .There are only chocolate ,butter and eggs , no sugar, no flour and it is baked for so short a time. I wonder how the texture is like. Can Sheri or Rose please described or tell me more about this Torte(BTW what is a torte?)
Just very cutious to try this.
Thank you.

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Dear Rose,
When theese recipe call for superfine sugar, can I use icing sugar? You have hinted to ground granulated sugar but since icing sugar is readily available, does it work? Thank you.

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Bonnie Olsen
Bonnie Olsen
02/15/2007 04:17 PM

Hi Rose, I just found out about this web site and am thrilled to start looking at your recipes. I have (as do mnay members of my family) an allergy to wheat. We are able to tolerate spelt flour and I have been making up recipes and trying to make them work. Today, I finally got a great banana bread. I have a wonderful recipe for a rye/spelt bread with lots of raw nuts and great things in it. I was wonderfing if anyone else has contacted you about recipes using spelt? Thanks for any comments.

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ground hazlenuts or pistachios.

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In the grand marnier cake, is there a substitution for the ground almonds?

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thank you sheri and thanks to beth for making it so easy to do!

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I love the Chocolate Oblivion Truffle Torte - it's my go-to dessert when we're having a mid-week dinner party. Thanks for posting all of these yummy recipes. It's nice to have them on one place.

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o good--everyone who's ever tasted it loved it!

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Rose,

we do have a tradition of baking a lot at home in Sweden. Unfortunately, this does not seem to be passed on to the younger generation.. I noticed you have a swedish limpa your bread bible, and I look forward to bake that.

Kind regards,
Sofia

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wow--sofia--i'm honored! sweden has such great breads and i had such a terrific time when there with the iacp 1 1/2 years ago. great food community too.

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Hello Rose!

I just bought The Bread Bible a few weeks ago, it was kind of tricky to find in Sweden, but finally I ordered it from a website. And thank God I ordered it! I love it, and read it every day. Thank you so much for posting these recipes as well, I will probably try all of them at least once..
Thank you for a great website, and wonderful books!
Kind regards,
Sofia

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yes--they are.

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are all of these recipes in one of the bibles?

thanks!

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