Real Baking with Rose Levy Beranbaum

Rose, you have made me so happy with news of the cupcake section for your upcoming book! But to have to wait a whole year for it... :(

BTW I have to tell you that I made your chocolate chiffon cake earlier today and it was so delicious that half of it was consumed by 3 people in about 15 mins! We just couldn't stop eating it.

Chiffon cakes were all the rage here in the 70's & 80's but I always found the ones from the bakeries rather rubbery in texture, so was leery of making one myself. It was my first time ever baking a chiffon and I'm really really pleased with the result. Thank you so much!

Reply to this      Posted by: Shimi | November 16, 2008 12:02 AM #

Rose, each new nugget of information you give us about the new book makes me that much more eager to get it. A section on cupcakes is a WONDERFUL idea!!! Can't wait!

Reply to this      Posted by: Patrincia | November 9, 2008 10:37 PM #

much needed and apreciated for Rose to apply on petite cakes, cupcakes, and the small. I hope Rose's Heavenly Cakes becomes the textbook standard on how to bake these, as Cake Bible is for the big ones.

I have NOT been able to make any perfect cupcakes from any of Cake Bible cakes, the texture, crumb, and crusts are just off. So I have been making cutouts of regular cakes instead, like for my Rose Ring, and for my humble Rose World Cake!

Mousseline buttercream is my prefered frosting for cupcakes because it is lighter (lack of yolks), and since often you need a higher proportion of frosting on a cupcake then been not so sweet and fatty helps. All the fruit, chocolate, coffee variations are a good compliment.

Reply to this      Posted by: hector | November 8, 2008 11:10 AM #

Rose,

I feel as though a genie has just granted my wish! I'm ecstatic and looking forward more than ever to the new book.

Reply to this      Posted by: Julie | November 8, 2008 10:11 AM #

Rose,

I realize that your next book may be well past the topic planning stage by now, but I'll admit to harboring wild hopes that some of your expertise could be applied to the world of small cakes.

There are so many threads over on the forum about trying to achieve the perfect cupcake, and yet none of us seems to be really expert or definitive about it. There are so many sub-categories of small cakes that would be great to get your take on- butter cake cupcakes, chiffon cupcakes, petit fours, financiers, madelines.

For instance, two problems that I'd love help on would be how to achieve a perfectly-shaped top (especially with chiffon), and how to formulate a frosting that isn't too rich for the large bites one sometimes gets from the swirl on top of a cupcake.

Warm regards,
Julie

Reply to this      Posted by: Julie | November 8, 2008 8:40 AM #

Let me continue my progress on Thanksgiving Thursday a la Rose's Celebrations under this blog topic. I hope you enjoy and in fact will need help finishing the 20 lb turkey!

http://www.realbakingwithrose.com/2006/11/great_tip_for_your_thanksgivin.html

Reply to this      Posted by: Hector | November 21, 2007 1:48 PM #

haha

Reply to this      Posted by: Patrincia | October 22, 2007 7:32 AM #

But of course Patrincia!

Here is an update

October 20th. Chinatown bounty. Reconnecting with my blood, I took a day stroll in Chinatown. What a treasure! Chinatown is at its best ever, not just China men but World men shop in China town! Today's goal was to find a source of fresh chestnuts which season has just started. I picked 2.5 lbs of fresh ones, plus a few packages of vacuum ones. Love the fresh chestnuts clean taste and smell and heavenly golden color and texture. However, it is not fun to boil and peel unless you plan to have a finger thumbnail transplant. Chestnuts made it home with a treat full of shrimp dumplings, roasted pork, and si-ka squash.

This October 20th went by with a nice intermission at 5:30 pm, when friend Kathy snatched THE YELLOW KITCHEN's soul to attend the lovely benefit play for the Hawaii Arts Foundation, not first having dinner at this new artsy restaurant a block from the theater, called EPIC which photos are from google where controversial reviews can be found about the restaurant's -amazing- grand opening-s. It is good to get reminded that the world outside is nice!

October 20th, evening. The stuffing mix began. Boiling in milk and crumbling chestnuts, tossing 198 gr of bread cubes, 115 gr of corn bread mix, 228 gr of walnuts, black pepper, and a hint of paprika flakes. Corn bread mix derived from The Bread Bible. The fun and unfair part during this process was to taste the stuffing mix after the incorporation of each ingredient. Fun because of the amazing multidimensional taste, and unfair because it can't be eaten until Thanksgiving Thursday! It tasted and looked better than this vacuum packed picture!

October 20th, undisclosed time. Lining the Perfect Flaky Cream Cheese Tart Crust. Here is a little credit card silly commercial: La Cuisine French pin $15.00 (pictured front), closeout store French pin $3.99 (pictured second), another closeout store bargain $3.99 (pictured last), Perfect Flaky Cream Cheese Tart Crust . . . priceless.

http://www.hectorwong.com/roselevy/thanksgiving/2007-10-20.html

Reply to this      Posted by: Hector | October 22, 2007 1:04 AM #

Hector - I want to eat with you!!!
PS - there is a saying in my family... "Pasta waits for no one!"

Reply to this      Posted by: Patrincia | October 19, 2007 6:01 PM #

updated October 19th.

http://www.hectorwong.com/roselevy/thanksgiving/2007-10-19.html

October 18th dinner. You need to know that I've had the most wonderful and simple pasta with tomato sauce. Too fast to picture. Simmer for 1 hour 2 cups of product-of-Italy plain tomato sauce with 1 cup of caramelized onions, some salt, and one cube of reconstituted Glace de Volaille. While still simmering hot, toss the sauce on just-drained-still-super-hot boiled pasta. Have all your utensils laid out and ready, because you need to believe that handling the pasta as hot and quick as possible with the sauce as hot as possible, is a always must! . . . Glace de Volaille is just the magic stick!

October 19th. Playing with Lyle's. Mixing yolks, lyle's golden syrup, Maui brown turbinado raw sugar (notice the undissolved sprinkles), butter, cream, salt, and vanilla; for the filling of Low-Profile Pecan Pie. Lyle's is such heavenly syrup, not so sweet, but full of butterscotch taste. No problem washing prep utensils since most was licked clean. Again -10oF vacuum sealed.

Reply to this      Posted by: Hector | October 19, 2007 4:10 PM #

Does anyone knows if you can make lox (salted salmon) with fresh Ahi (red tuna) or fresh Mahi (dorado). Thanks!

Reply to this      Posted by: Hector | October 19, 2007 2:30 PM #

May I post this thread under this savory topic: Thanksgiving Thursday with Rose's Celebrations, exactly!

Already doing ingredient hunting and research. Since I will be out of the country from 11/1 to 11/17, everything possible will be done ahead: pre-measuring dry ingredients, freezing what possible, and finding alternative ingredient sources in case the 17th is a grocery store nightmare.

Hope you enjoy these first pictures and get motivated to feast with peace!

Planting dill for Graavlax with Sweet Mustard Dill Sauce. Planting sage and thyme for Turkey with Sausage and Chestnut Stuffing. Planting Italian parsley for Rick Rodger’s Rolled Herbed Turkey Breast. Making Glace de Volaille to quickly execute Turkey Stock. Pre-mix, vacuum pack, and freeze at -10oF the ingredients for Bourbon Whipped Cream for the Low-Profile Pecan Pie. (using Meyer Rum instead of Bourbon since my booze chest already looks like a liquor store).

11/1 to 11/17 will be Italy, perhaps I can pickup the dijon, lyle’s, and chestnuts! And why not prosciutto and pancetta, even fearing to be enjoyed by U.S. customs only!

http://www.hectorwong.com/roselevy/thanksgiving/2007-10-08.html

Reply to this      Posted by: Hector | October 18, 2007 7:06 PM #

Got mine's from Amazon, too. Used/reseller, shipping rate for books is inexpensive. I sense Rose's Melting Pot is a book ahead of its time, perhaps published before fusion cuisine was a common word. This book makes a lot of sense to me now, answering many questions on the origins of fusion food in the U.S.

Reply to this      Posted by: Hector | July 22, 2007 1:45 PM #

Got mine's from Amazon, too. Used/reseller, shipping rate for books is inexpensive. I sense Rose's Melting Pot is a book ahead of its time, perhaps published before fusion cuisine was a common word. This book makes a lot of sense to me now, answering many questions on the origins of fusion food in the U.S.

Reply to this      Posted by: Hector | July 22, 2007 1:45 PM #

Liliane,
Try amazon.com--there are 54 available right now.

Reply to this      Posted by: Matthew | July 22, 2007 11:44 AM #

Rose... I am dying to try your Killer Mexican Kahlua Chiffon Cake, but I am unable to find your Melting Pot book. I caled Barnes and Noble, but they told me it was out of print. HELP!

Reply to this      Posted by: Liliane | July 22, 2007 11:31 AM #

Rose... I am dying to try your Killer Mexican Kahlua Chiffon Cake, but I am unable to find your Melting Pot book. I caled Barnes and Noble, but they told me it was out of print. HELP!

Reply to this      Posted by: Liliane | July 22, 2007 11:30 AM #

Rose... I am dying to try your Killer Mexican Kahlua Chiffon Cake, but I am unable to find your Melting Pot book. I caled Barnes and Noble, but they told me it was out of print. HELP!

Reply to this      Posted by: Liliane | July 22, 2007 11:29 AM #

No one loves your baking books more than I do, Rose, but I'd love to expand my skills to include non-sweets. So a resounding YES to savory! Can't wait.

Reply to this      Posted by: Rosary | June 25, 2007 12:55 PM #

I will buy whatever book you write next. But I had been hoping that you would next turn your attention to candy making.

Reply to this      Posted by: LML | June 24, 2007 8:39 PM #

I think Rose's credentials on cooking (savory meals) is impressive. Page 140 of Rose's Melting Pot, has a pretty neat technique on how to make perfect crip roast duck! clevery method I can't wait to try it next.

Reply to this      Posted by: Hector | June 10, 2007 12:08 AM #

Oh, I hope you stick to baking!

Reply to this      Posted by: Allison | June 6, 2007 9:11 AM #

I guess I will need to make this again and take a picture of a slice!!! The cake was eaten faster than my camera's shutter.

This is the first time I make a chiffon from Rose. The chiffon's texture was very spongy, almost like mashmellows with very tiny holes. The chiffon will spring back if I smash it with my fingers or with the cake knife while slicing it. I wonder if that is how it should be. I am used to chiffons with more oil and with a harder well defined texture with bigger holes.

Was heavenly though, and I look forward for Rose's upcoming new book where she has a similar chocolate chiffon that "rises to the top of the pan at the end of the baking time" which is what happened on this one.

Reply to this      Posted by: Hector | June 5, 2007 1:03 PM #

Thanks Hector. I think I have to get the book now.
Rozanne

Reply to this      Posted by: Rozanne | June 5, 2007 8:52 AM #

Hector - that looks GOOOOOOOOOOOD!!!! You need to post a picture of a cut slice for us so we can see what the inside looks like ... that is, if there's any left! :)

Reply to this      Posted by: Theresa | June 5, 2007 7:22 AM #

Hector - I wish I was you mixing bowl!

Reply to this      Posted by: Patrincia | June 5, 2007 12:09 AM #

Rozanne, perfect cake for the coffee lover. The chiffon was made with Espresso (a combination of Medaglia di Oro instant espresso powder and Illy espresso). Then it was moistened with straight Kahlua (1 cup!).

The dark glaze was a poured Mocha Glaze (chocolate and espressos). After about 2 hours, when the glaze has set and not stick to your fingers, you drizzle with thick espresso glaze (espresso powder, confectioners sugar, and a drop of water). Be sure not to refrigerate your glaze, otherwise it will not be shiny anymore.

What I am so impress about this Chiffon, is that it doesn't use any baking powder!

Reply to this      Posted by: Hector | June 4, 2007 8:55 PM #

The cake looks sooooooo good Hector! Wish I had a piece now. What was drizzled on top, was the flavour of the chiffon Kahlua and was it covered with ganache or chocolate glaze? I don't have Rose's Melting Pot and would love to make this cake for my b'day.
Rozanne

Reply to this      Posted by: Anonymous | June 4, 2007 8:41 PM #

Made this during Memorial Day weekend. Recipe called Mexican Killer Kahlua Chiffon Cake from Rose's Melting Pot. I am not sure if the cultural notation if politically correct any more, if so, I do apologize.

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

Reply to this      Posted by: Hector | June 4, 2007 8:11 PM #

Is the recipe posted on your website for the burger buns that were in the Wash. Post?
I do not want to register with the Post, but I would like the recipe.
Thanks!!!

Reply to this      Posted by: Sue | June 4, 2007 5:32 PM #

Yes, a savory cookbook would be a book I'd buy, read and use. What I would like to see is an explanation of the many different kinds of rye breads, what makes them different, and what foods to serve with them.

Thank you.

Reply to this      Posted by: Jane | June 4, 2007 3:33 PM #

I love the idea of a menu cookbook! Your ideas for pairings with breads in The Bread Bible are always spot on, and it would be wonderful to have a cookbook that would give complete dinner party menus.
Marie

Reply to this      Posted by: marie wolf | June 2, 2007 5:07 PM #

Hector - I like your idea ver much, but Yeah on the baby cake chapter... I purchased a 7-inch glass covered silver cake pedistal and can't wait to see if one of the baby cakes will fit on it - would be great for an individual b-day cake.

Reply to this      Posted by: Patrincia | June 1, 2007 6:57 PM #

Re: baby cakes, by far the method I am using to "shrink" all cakes that call for 3 layers that uses the same frosting as filling between the layers, is to bake just 1 layer, frost it, pie slice it in 3 equal wedges, and stack them on top of each other. It makes a beautiful "full size" cake slice.

I do end up baking the full recipe, and freezing the extra cake layers and frosting for future use.

Reply to this      Posted by: Hector | June 1, 2007 6:44 PM #

Your baby version of the no-knead bread (which has become a staple in our house) got me thinking how much I'd like to see you do something - cakes, bread, savory stuff - for two. It seems like the older we get the fewer opportunities to make a big, fancy cake there are and my freezer isn't big enough to hold too many half loaves of bread.

Reply to this      Posted by: Fran | May 31, 2007 4:03 PM #