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Errata for All My Cookbooks

Jul 08, 2007 | From the kitchen of Rose

Below are postings for each cookbook with corrections, additions, or changes in bold.

If you have later printings of the books that are still in print, these changes may already be made. And if you want to refer back to these postings simply go to the errata listing in the left hand column of the blog and they will all be there.

I thank those of you who have encouraged me to offer this on the blog. Fortunately I have kept files with each page that has a change, all of which were submitted to the various publishers, so it was much easier to be able to round them up to post.

woody in reply to comment from Jean
12/25/2010 12:08 PM

Happy Holidays Jean,
We have checked both on line and in stores and there are still 9 x 1-1/2" pans for sale. Google "9 x 1-1/2" cake pans" and you will see several listings including Wilton Elite. I found the pans in stores like Target and supermarkets like Cub Foods which carries Baker's Secret. The only drawback to many of these is that they are usually a gray finish with sloped sides. The Cake Bible's recipes will work in them, but you may have to lower your oven temperature 5-10 degrees and do a some trimming of the cake sides to have vertical sides for frosting.
I checked the ingredients section on page 440. Sour cream is listed as 1 cup volume = 8.5 ounces / 242 grams. The math to 3 cups is correct for the recipe. I do get confused at times when pounds and ounces are stated together, as I virtually always use grams.
Rose is on YouTube with over a hundred videos which includes her making buttercream. You will want to watch her making the Strawberry Mousseline Buttecream as she changed the method for making this buttercream from how it is done in The Cake Bible.
Glad to see you enjoy baking from The Cake Bible all these years. That is about the time I bought my first copy. I just used the Chocolate Cream Glaze recipe yesterday for a new recipe that I am working on.
Enjoy, Woody

Jean
12/25/2010 03:23 AM

So excited to find you on the web. I have been using the CAKE BiBLE since 1990 - on and off as for awhile I was too busy with life to bake. Now in my senior years I have taken it up again but will have to replinish a lot of things I gave away . Like those 9 " with 1 1/2 sides - where can I find them I know you offered info in changing a few things in the recepi but just having the pans would be easier. I just made the Cordon Rose Cream Cheesecake with Banana and White Chocolate cream cheese buttercream - just divine
There is a mistake on pg 81 for the weight of sour cream. Wish I could watch you bake buttercream are you on you tube? - happy holidays
jean

sherry
11/17/2008 10:33 PM

No apologies needed, Rose. I had 12 beautiful and delicious rolls...they were awesome! I'm taking some to a couple of ladies I visit in the nursing home tomorrow...they'll love them! :-)

Rose
11/17/2008 09:26 PM

i'm so sorry for the confusion. i originally wrote the recipe assuming people would make the full amount of dough for the soft white bread but then decided that 24 rolls would usually be too many so i divided the recipe in half and made a separate entry for the rolls. i forgot to change the sentence that said divide the dough in half. it was, however, correct to say that each roll would weigh 50 grams. 25 would be a bit too small. 38 grams is not a bad size either but 50 is the average dinner roll size. apologies.

sherry
11/17/2008 03:46 PM

Rose...or anyone who can answer quickly...
Like Mark, I am confused about the directions in butter-dipped rolls. Your answer to him was that it would make 24 rolls. I just shaped 12 rolls and put them in an 8x8 square pan. Each one weighed 50 gr. as your recipe stated. There's no dough left over for 12 more rolls. Should each roll have only weighed 25 grams??? I didn't notice this before I started the recipe and am hoping mine aren't too large for the pan. I would go and halve them all now, but don't want to mess them up if I don't have to. Thanks.

Rose
10/08/2007 01:41 PM

thanks carolyn--i'm sure there will be a book tour for the next book and i will post my schedule at that time. hopefully you live near one of the cities (not as yet determined) that will be tour cities!

Rose
10/08/2007 01:36 PM

thanks--i did make several of those small corrections but somehow they didn't get into the third printing and i don't want to put too much on the errata page--only the things ppl won't be able to figure out on their own that are really important.

Anna
10/06/2007 11:48 PM

I have just a small typo correction. In the Bread Bible (first printing) Olive Bread, Step 2 > Hand method. Second sentence is missing the word *all* where I've put asterisks - it reads: In a large bowl, whisk together ** but 2 tablespoons of the 1 1/3 cup of flour and the instant yeast.
Thanks Rose - I love your Bread Bible, especially the Golden Semolina Torpedo. We get beautiful durum flour here in Australia and it is such a delicious loaf.

Anna

Rose
10/06/2007 02:09 PM

24--i'll add it to the errata page. thanks.

Mark
10/06/2007 12:13 PM

Hello,

In your butter-dipped dinner roll recipe, the lead in states that it makes 12 rolls and the equipment specifies a single square or round pan. But the instructions talk about dividing the dough into half than dividing each half into 12 pieces; which amounts to 24 by my calculations. Which one is it?

THANKS!

Mark

Carolyn Bergman
10/05/2007 06:29 PM

Rose-

Will you have another book coming out with a possible book tour, maybe? I'd
love to meet you!!

-Carolyn-

Peri
09/25/2007 04:33 AM

Thank you, Rose, for attending to my question.
I made the neoclassic buttercream again and managed to arrive at something I found very palatable as a cookie filling in terms of both texture and taste by using the proportions of maple syrup and flavoring as you had suggested in the Cake Bible, and also by cutting the butter about 15%.
The main ingredient is obviously still butter, but to me it now seems more balanced.
This leaves me much more encouraged.
Onward, to the Mousseline and the Silk Meringue!

Rose
09/23/2007 09:34 AM

peri, it's been a long time since i wrote those books but knowing me, i used the extra butter becase it made the correct amount of filing and with the extra intensity of nuts and maple thought it could stand it. after all, buttercream is mostly butter though mousseline lightens the texture so much it seems less buttery.
when using higher fat butter i usually use a little less but really this is a matter of personal taste. as for the amount of maple, this was to balance the nuts and the sable but again these are things you can change without harming the balance of the recipe, i.e. it will still work!

Peri
09/23/2007 04:31 AM

Thank you for your welcoming and encouraging response, Patrincia.

I wish you luck in realizing your dream vacation. I would also like to do some more touring here in Europe than I have done, but ultimately I don't prioritize vacations because short trips are never enough to make me feel like I really know a place. So I simply decided to come to Italy to live. (I was born in NYC but had been living in Michigan for many years. Miss the sour cherries.)

Anyhow, given my observations about the differences in the proportions between the version in the Christmas Cookies book and the Cake Bible/PDF, I do intend to continue to try out Rose's buttercreams, and I will try both the Neoclassic (with the Cake Bible proportions) and the Mousseline. Must also make the Copper Topper with the Caramel Silk Meringue. Today, though, I think I'll try the Neoclassic again and see if those proportions work better for me and for the remaining Sablés, which are _completely_ addictive, even as yet unfilled. Yum.

Patrincia
09/21/2007 03:07 PM

Hi Peri - Welcome from the US. My dream vacation is to tour Italy, France, and the UK... maybe someday :).

Anyway, I just wanted to let you know that I think the the neoclassic buttercream is much more buttery tasting than the mousseline buttercream. I highly suggest you try the mousseline before you determine that you are not a buttercream person. I think you'll taste a huge difference!

Hope to see postings from you more often!

Peri
09/21/2007 02:12 PM

Hi Rose -
I want to say how much I've enjoyed lurking on your blog and getting to know you and the other bloggers through your posts. This is such a lovely community and I wish my internet connection would permit me to participate more fully - Though I doubt I'll ever rival Hector in my productivity, I'll be satisfied by reading and posing the occasional question for now.

I first made one of your buttercreams some months ago, and didn't like it very much. I concluded I was just one of those who didn't like buttercreams, but a couple of months ago Angela discovered an error in the online version of the recipe, which is what I had used. Joy!

Re-energized, yesterday I tried again, this time with the maple-walnut variation from your Christmas Cookies book, for use with the Sablés. The cookies are just fabulous!

The buttercream seemed to have great potential, but once all the butter was added, I found that the butter was just overwhelming. Again, I thought it just must be something unexplainable about my taste because I weighed everything and double-checked the quantities. I should also mention that I'm writing from Italy and using butter with 82% fat, but it doesn't seem that the butter differences would be sufficient to cause all the other flavor to disappear.

But then today I compared the Christmas Cookies book recipe with the downloadable PDF neoclassic recipe from this site and came across your suggested proportions for a maple variation somewhere else - perhaps I copied it from the Cake Bible, which I had borrowed for a short time from Elaine, another occasional blogger - which was to replace the corn syrup with maple syrup and add 2 TB maple flavoring.

To get to the point: In the Christmas Cookie book, aside from the smaller quantity, the proportion of butter is much higher than is given in the PDF and the maple flavoring and maple syrup are both lower than what you recommended as a variation on the Neoclassic.

Are the differences deliberate, perhaps because as cookie filling the buttercream needs different texture and flavor balance? And so I'm just one of thoooose people who don't like buttercreams ... or is there an error somewhere?

In any event, thank you so much for all your good work and your wonderful books.

Rose
09/18/2007 10:07 AM

try adding 3/4 teaspoon liquid lecithin (make sure it's fresh and refrigerate after opening) to the eggs. this will help with the moisture.

Roseli D'Agostino
09/18/2007 09:45 AM

Hello Rose,
As you requested I will recap our e-mail exchange for everyone's benefit (?) and/or comments.
The issue is the Golden Luxury Cake which I have been working on for years. This is my favorite cake ever. I do bake cakes professionally, however, this is not a product that until now, I could produce with reliability. Although a baker and a chocolatier,I do not consume many confecctions. I do taste as I prepare to make sure the flavor profiles are what I expect them to be. The exception to this rule IS the Golden Luxury Cake which I find wonderful.
I have been doing this cake using initially White Callebaut chocolate, Valrhona, Nestle, Ghirardelli even ...Baker's. The result was a cake that baked beautifully but then, at the end, would cave in the center from mildly to severely. The size of pan made no difference in the result, neither did the chocolate brand which I initially thought was the culprit.

I asked my instructor (at a Culinary Program at a local College) to make the cake for me and the results were the same. The cake became known there as "the cake that gives Roseli fits".
Since I work by measurements only, all my ingredients are weighed and measured accurately; the oven temperature is tested daily at the heating cycle. Even my pans are weighed in with the dough before going to the oven because I must have an uniform product.

Lately I decided to tackle this challenge again (per some previous emails on this site). My first try was to substitue the 2 tablespoons plus 1- and-a-half teaspoons of baking powder to ONE TABLESPOON PLUS 3/4 TEASPOON. It resulted in a cake with a slight depression in the center but I did not have to cut out the hollow as I had to do previously (to use the bottom part).
In the next try I decreased the baking powder to ONE TABLESPOON PLUS 1/2 TEASPOON and the cakes came out level, perfect.

Since the crumb of this cake is on the dry side I usually moisten it with syrup. Personally this is not a problem, since I like my cake drier (and in good Dutch tradition that I I learned in Holland), I toast my cake!

Next I will work out on the dryness issue - I have tested with egg yolks to no avail, next will be the butter.
Any input will be appreciated!
Can you glean in my writing my appreciation for this wonderful cake?
Roseli

Rose
09/07/2007 07:57 AM

i'm puzzled as it worked fine for me with the original amount of baking powder in the pans that were indicated.
were you using the 9 x 1 1/2 inch high pans?
i'm glad it is working for you now!

Roseli
09/07/2007 07:24 AM

Hello Rose,
I made my favorite cake -the Golden Luxury Butter Cake again - twice: first time I decreased the baking powder from 1 tablespoon plus 1 1/2 teaspons to 1 tablespoon plus 3/4 teaspoon; the hollow on top was very shallow. When I decreased it to 1 tablespoon plus 1/2 teaspoon it was sheer PERFECTION!
It is amazing I have had so many problems with this recipe, initially I though it was the chocolate (I tried several brands)but - at least for me- it was the baking powder!

Rose
09/05/2007 10:44 PM

kimberly, thank you for asking.it's much to your credit that you want to give credit!
i think the most graceful way to handle this is to say on the menu something along the lines of: This is our interpretation of the ____recipe from Rose Levy Beranbaum's book The Cake Bible or whichever book is the source.

Kimberly
08/24/2007 03:18 PM

Rose, The discussion on credit for recipes ties into a question I have. I am starting to sell desserts and breads to a local restaurant. Some of the recipes are straight from the Cake or Bread Bible. I definitely want to give credit where it is due, but I also wasn't sure about using your name without your permision. On the menu, should we say that it is Rose Levy Beranbaum's cheesecake recipe? Or should I just share the source if someone asks for the recipe. I feel I owe you so much with what I've learned from your books that I want to make sure I do the right thing. Please let me know what you would prefer. Thank you.

Rose
08/23/2007 08:42 AM

p.s. it could be an honest error as well. i called the foodnetwork and they promised to set things straight.

it's wonderful to have "the blog police" in action! i do thank you all.

Rose
08/23/2007 08:25 AM

thanks matthew and patrincia. in fact i'm sure that's the case. i've always liked bobby so i checked out the site and there as my white chocolate cake with honey buttercream with credit to leeisha pickering. i guess it's inevitable that after 19 years some ppl who've been making my cakes think of them as theirs. i even saw my cookie notre dame cathedral in good housekeeping a few years ago having won second place in a contest! (no credit to me)

Patrincia
08/23/2007 08:18 AM

That's terrible and from a fellow New Yorker too... Ouch! Well, maybe the recipes are being given to Mr. Flay by his staff (you know, Martha's people come up with most of her recipes these days).

Matthew
08/23/2007 07:09 AM

That's too bad to hear about Bobby Flay. This post stirred my curiosity. Sure enough, I found another one of your recipes from the cake bible posted under his name on the foodnetwork site (with no credit given to you). Personally, I find that unethical, especially for a professional, but I guess some people have different ideas about what constitutes ethical behavior.

Rose
08/22/2007 09:57 PM

thanks marcia--always good to know. many chefs and performers such a rick baylis are professional enough to give credit when they borrow recipes but some need to keep cranking out new things for their shows and magazines and probably think no one will notice the origins hah!
i like green & blacks and valrhona white chocolate.
sorry i can't help with the cuisinart models.

Patrincia
08/22/2007 06:15 PM

Marcia - don't know about the Cuisinart attachment, but do a blog search on While Chocolate - it will bring up a lot of discussion on the subject.

marcia pike
08/22/2007 06:12 PM

I am back with more kudos to Rose. The Golden Luxery Butter Cake has been the best recipe by far for cupcakes. By the way, thought you might like to know Bobby Flay from the food channel used this recipe but called it by a different name. I think he's been "stealing your recipes"!

I also want to ask you if to recommend a brand of white chocolate. I used the Bakers brand but thought there may be another brand that tastes better.

On another subject you mentioned in the Cake Bible you use a power strainer with your Cuisinart. I have an older model, 8F, and have tried to find one on Ebay because they no longer manufacture parts for my model. I found one and according to the seller it is supposed to fit either 7,8 ( not 8F),10 and X series model. From what I can remember the attachments for the 8 and 8F are interchangeable. I thought you may have some inside knowledge on Cuisinarts from the 80's. The people at Cuisinart can't give me a direct answer because it has been so long ago.

Patrincia
08/17/2007 08:14 PM

Marcia - do a search on this site for "my weigh" scales. Rose also recommends some of their models, and you may find them more affordable. The search will lead you to lots and lots of info on the subject.

Marcia
08/17/2007 07:46 PM

It's me again. I noticed in the Cake Bible you recommend a Mettler scale for measuring ingredients. I discovered the website on the internet and found it to be pricey for home use. Can you recommend a less espensive one? Thanks.

Patrincia
08/13/2007 11:10 AM

Actually, I love Rose's Mousseline Buttercream with the Raspberry Puree too (also pink).

Really, all of Rose's buttercreams are superior in both flavor and texture.

Patrincia
08/13/2007 11:07 AM

Hi Marcia - I love Rose's Mousseline Buttercream with Stawberry Puree added (both recipes are in the cake bible). It makes a lovely pink frosting.

Marcia
08/13/2007 09:59 AM

No I didn't, I tried MS Strawberry Buttercream recipe because I was making cupcakes for my daughter who just gave birth to a baby girl. I was going for the pink affect. Which of Rose's buttercreams do you recommend?

Rose
08/13/2007 09:57 AM

i'm so pleased--it's one of my favorite cakes as well! thanks for reporting back.

Patrincia
08/13/2007 09:47 AM

Hi Marcia - I'm so glad Rose's recipe worked out better for you! The White Butter Cake is one of my family's favorite.

Did you use one of Rose's Buttercream recipes?

Marcia
08/13/2007 09:30 AM

I tried the White Butter Cake recipe you recommended for the cupcakes. They turned out beautifully and the recipe was easy to follow unlike the Martha Stewart recipe. I wrote to MS about my experience and their response to the problem was so complicated I just decided to totally scrap trying to use her recipe. Now that my confidence has improved I am ready to try some of Roses's other recipes. Thanks a million!

Rose
08/12/2007 10:47 AM

brilliant solution! lamination would be better still!

Jen N
08/12/2007 09:09 AM

Well...I realize it's not the most glamorous for presentation, but my Cake & Pie/Pastry Bibles have been in 3-ring binders for years! When they started to fall apart, I carefully cut out the remaining pages, created tabs for the chapters & made my own reference books - Voila! The tabs make it really easy to quickly find what I'm looking for while in the baking frenzy. I realize not everyone will want to "destroy" their books, but this is one solution - they are even more precious to me this way, as I can use them more easily.

Jen N

Rose
08/12/2007 08:25 AM

these are big books and should have had a stithced binding. this has been such a big issue i refused to do my last book unless there was a stitched binding so the bread bible has one. the other publishers claimed they used strong glue and that their text books held together. i pointed out that ppl don't open text books nearly so often as they do my cookbook!
my upcoming book will have a stitched binding also.

Karen
08/11/2007 05:21 PM

Dear Rose,
I love your books. I have owned The Cake Bible for almost 6 years, and the Pie and Pastry Bible for 2 years. I have no complaints about the recipes, which are great, but the books themselves have not held up well at all. Even though they are hardcover and I have not abused them in any way, pages are falling out. My 25-year-old Julia Child paperbacks (also well-loved) are in better shape. Please pass the word to your publisher - better glue; better bindings! Your recipes deserve it.

Marcia
08/10/2007 07:44 PM

Thanks for letting me know what you think the possible reasons are why the recipe didn't work!

I really appreciate your insight and if you do find out anything else please let me know.

I think I should try Rose's recipe next!

Patrincia
08/10/2007 06:50 PM

Yeah, I think Matthew is right about the sugar.

I wrote to the cookbook publisher asking if they had a list of corrections for that cookbook. I'll post their answer if I get one.

Matthew
08/10/2007 06:11 PM

Marcia,
Your description of the hard shell and crunchiness pretty much confirms my suspicion that there is too much sugar in this recipe.

Patrincia
08/10/2007 05:53 PM

Sounds like maybe the recipe is just a dud. You should give Rose's White Butter Cake recipe a try. I've made it many times and it's a great recipe!

Marcia
08/10/2007 05:31 PM

I am experienced but I do not know the science of cake baking. I can follow directions and usually have a good result. If the recipe is a good one then I usually can bake a cake with no problems.

As pertaining to the eggs I guess you could say I whipped the eggs almost as stiff as a meringue. the centers fell while baking in the oven. I have not checked the temperature of my oven though, but it seems accurate. I have a Kitchenade Superba convection oven.

I did let them cool before tasting. There was very little cake with a hard shell on top. When they rose and then fell the top formed a "mushroom" hard crust, mostly sugar and crunchy.

Matthew
08/10/2007 04:55 PM

This seems like a strange sort of hybrid between a butter and a sponge-type cake. My guess is that the culprit is the sugar. This recipe is about 33% sugar. The only cake that fits that profile in the cake bible is angel food. Too much sugar can make a cake fall apart--see understanding cakes in the cake bible. There also seems to be a higher than normal amount of fat. This recipe is 25% fat, whereas Rose's most buttery pound cake is only 22%. Personally, I would look for something else--it seems like there could be some fundamental problems with this cake formula.

Patrincia
08/10/2007 04:38 PM

Marcia - If you cc fell after you removed them from the oven, they probably weren't done baking. I have the book in front of me - your version of the recipe looks accurate (with the sugar correction). I don't know how experience a baker you are, so I'll ask a few quick questions if you don't mind.

How is you oven temp normally, fairly accurate? Did you let the cupcakes cool completely before you tasted? Did you beat the egg whites until they looked like meringue before you folded them into the batter?

Marcia
08/10/2007 04:19 PM

When I wrote you the last email I stated the recipe said to cream 1 cup of sugar with 3 sticks of butter,I was wrong, it actually said 2 cups of sugar. Anyway, the cupcakes are called Strawberry Cupcakes, white cupcakes with strawberry buttercream frosting. It says on her website that the recipe is in the "Martha Stewart's Baking Handbook". I still think part of the problem with the recipe is that it called for 8 egg whites,do you think so?

Patrincia
08/10/2007 03:46 PM

Marcia - hmmm, could be the baking powder. Did you download the recipe, or write down the ingredients that were mentioned on air? There are often mistakes made when they mention them on air (wrong amounts, or b powder instead of b. soda, etc).

What's the name of the recipe? I'll look and see if it's in any of my Martha cookbooks for you.

Marcia
08/10/2007 03:41 PM

I watched Martha Stewart make cupcakes the other day and decided to try her recipe. I tried it 4 times and came out with the same results. Can you tell me if there is anything wrong with this recipe? Combine 3 cups cake flour, 2 teaspoons baking powder, 1/2 tsp of salt. Then you cream 3 sticks of butter with 1 cup of sugar, add 1/2tsp of vanilla. While the mixer is running alternate pouring the flour into the butter mixture with 1 cup of milk. Whip 8 egg whites with 1/4th cup of sugar. Fold egg whites into the batter. Cook at 350 degrees. Simple but something is wrong with the recipe. The cupcakes fell apart and they tasted like eggs. I then tried halving the eggs, 4 instead of 8, and the results were the same. I did notice less of the egg taste. The cupcakes rose beautifully and then caved in the middle and they were too fragile to ice so I threw them away. I would like to find a light cupcake that melts in your mouth. Any ideas what happened or is the recipe just plain wrong?

Travis
07/18/2007 03:05 PM

This has been corrected in the site version.

-Rose's Webmaster

Rose
07/15/2007 02:56 PM

you're not confused--you're correct! thanks so much for pointing out this mistake. it will have to be replaced on the pdf file so i've submitted the corrected version to my blog master. meantime, go with the one in the cake bible which is on the money! and thank you very much for pointing this out.

Angela
07/15/2007 02:41 PM

I was comparing the recipe for Neoclassic Buttercream from the Cake Bible to the version offered at http://www.realbakingwithrose.com/recipes/RLB's%20Neoclassic%20Buttercream.pdf
I'm a little confused because some of the amounts don't jive. The book states 112 grams of egg yolks and 3/4 cup of sugar and the web version says 56 grams of egg yolk and 6 tablespoons of sugar. The rest of the information is the same. So my question is, which version of the recipe is correct?

Rose
07/15/2007 10:37 AM

debbie, i have never used maple butter so you will need to look on the packaging and see exactly what it contains and compare it to the maple sugar. you could contact the co. as well. or just try it using equal weight. when i experiment that way i do a one egg recipe in a 6 inch pan in case i don't like the results. that way you don't waste as much of the ingredients especially something expensive like the maple products.
as for the perfect pound cake, i did it in the loaf bc that's how it bakes best, i.e. the best texture. you can certainly do it in a round pan of equal volume to the loaf pan i specified and gauge the baking time by comparing it to other recipes of the same dimensions. just check toward the end of baking if your oven doesn't have a window, and when it starts to lower in the pan you know it's done or near done.

Rose
07/15/2007 10:32 AM

danny, i have to assume you are not using my book, the bread bible, as all the info. about making a starter and using it is there. pls do a search on this blog for starter as that will help.
the only way to make it more active is to feed it more regularly. but don't feed it until it has doubled as the yeast needs to have a chance to digest the new 'food.'

Debbie
07/15/2007 06:21 AM

I would like to know on page 40 the maple butter variation; I have maple butter instead of maple sugar. How can I substitute maple butter for the maple sugar? Also can the perfect pound cake recipe (p.25) be baked in a round pan? If so for how long?

Ivy
07/14/2007 09:27 AM

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Rose
07/13/2007 12:30 PM

mary, rozanne gave excellent advice. should you want to moisten the cake further, please refer to page 505 in the cake bible. the maximum advisable would be 1/2 cup of syrup for a 9 inch cake.

Theresa
07/13/2007 07:20 AM

Roseli, please let us know how it works out for you. As I recall, that is a cake with a fair amount of baking powder called for, so it will be interesting to know if reducing it solves the problem.

roseli D'Agostino
07/12/2007 04:27 PM

Hello Rose,
I love your Cake Bible which to me is my true...Bible! I do however have had a problem with one cake I adore: Golden Luxury Butter Cake...first it took me a while to use the right chocolate to make it work...then lately it rises beautifully in the oven, and about 10 minutes before it is ready it caves in the center.
In reading the posts, I will try using less baking powderto see what happens.
I must tell you that I am a very skilled baker and this cake has become my very personal challenge!

Rozanne
07/12/2007 11:15 AM

Mary, are you weighing/measuring your ingredients carefully? Also try using cake strips, it helps tremendously. It not only stops the sides from baking too soon it also gives you a more level cake. Another thing to consider is Rose's baking instructions to not let the cake shrink while in the oven. It should start to shrink only after you take it out to prevent over-baking. Have you tried using syrup to moisten the cake?
I hope this helps.
Rozanne
P.S If you are making a chocolate cake, make sure you cover the cocoa / water mixture till it cools with plastic wrap to prevent evaporation.

Mary Grimshaw
07/11/2007 03:22 PM

Dear Rose,
Concerning the binding on your origanal Cake Bible book, I got a bunch of page protecters and a wide binder and just turned it into a binder style book. I slipped the cover and end title on the side and cover of the binder. It works great.
Also how do you make the white chocolate cake and other cakes moister?
I had a few complaints of dryness.
Thanks Mary Grimshaw

Patrincia
07/11/2007 11:41 AM

Glad to know there are other perfectionists out there.

Rose
07/11/2007 11:32 AM

the publisher at the time actually sent me a note thanking me for all i taught them about publishing! this was after much protest that i wanted each and every mistake made in editing corrected (and i read the entire 1000 pages i had submitted into a tape recorder against the page proofs to find them). that is why there are no mistakes in the cake bible!

Theresa
07/11/2007 11:26 AM

Amen to that! It's the "must have" book for bakers!

Patrincia
07/11/2007 10:13 AM

Well I guess you showed them a thing or two! :)

Rose
07/11/2007 10:09 AM

they never expected it to go into a 10th printing so they forgot to put the numbers on completely. i.e. 10th printing.

Patrincia
07/11/2007 10:04 AM

Great! Can you tell me about TCB with no numbers? I think I purchased it from a book club, but it was so long ago I don't know for sure.

Rose
07/11/2007 09:51 AM

as i said, the lowest number is the printing you have so this would mean 1 as you lowest number you have listed is 1. the order of the numbers has no significance.

Patrincia
07/11/2007 09:49 AM

Oh, so in my copy of the Pie and Pasty Bible the numbers are listed in this order: 1-3-5-7-9-10-8-6-4-2. Is that a 1st or 2nd printing?

My copy of The Cake Bible doesn't have any numbers under "Printed in the United States of America" it only has "Book Design by Richard Oriolo".

Rose
07/11/2007 09:12 AM

under the words "printed in the united states" are two numbers (in the current printing) 34 and 35.
when a book first comes out there is a long row of numbers, usually from 1 to 10. when it goes into the second printing the numbers change to 2 to 10 etc. it's extraordinarily rare that a book goes into the 34th printing and when it goes into the 36th printing i imagine they will add a whole new row of numbers but maybe not, maybe just 36 37.

Patrincia
07/11/2007 09:07 AM

Hey that's nice to know. I pulled out my copy of TCB, but I'm not sure which numbers you're talking about. There's the ISB # (I assume that's not it), then there's TX771.B458 1988, 641.8'653-dc19, and lastly 88-1369. Which number is it?

Rose
07/11/2007 08:38 AM

linda you don't say which of my 8 books you are talking about. it must be the pastry bible as it was printed in 1998. in any case, the latest edition of any book is not indicated by the date it is indicated by the number on the copyright page. there is a row of numbers and the lowest one is the printing number.
most places including amazon carry the latest printing. if in doubt, go to borders, barnes and nobles or any local bookstore so you can see it for yourself.

Linda
07/11/2007 05:22 AM

so sorry ... I meant 1998 ... where can I get the latest, revised version of your cookbook?

Rose
07/10/2007 09:48 PM

linda--the 1988 edition of the cake bible? i seriously doubt it unless you're talking about a second hand copy.

JoLene
07/10/2007 03:29 PM

Thanks for this! I have most of your cookbooks so this will come in handy.

Patrincia
07/10/2007 10:40 AM

Hi Barbara - Here is a previous response from Rose on the subject:

sadly the publisher (WM) doesn't stitch the bindings in their books so if they get a great deal of use they come unglued. once i discovered this i vowed never to sign another book contract without a guarantee that my book would be stitched. so the bread bible is stitched and my next cake book will be stitched but the only way to get a stitched binding cake bible is to bring it to a book binder. there is, however, a newly revised edition in which i have updated all the ingredients such as chocolate, and equipment. there is a small, quarter size, label on the upper right side of the front cover that says "revised ingredients and equipment sections

Barbara
07/10/2007 09:39 AM

I have (too) many cookbooks, and several I use often. Two of those are yours, Rose. Those two, and one other hardcover cookbook, have fallen apart. (I had "The Cake Bible rebound.) My concern is, all 3 books were published by William Morrow. I have older, more used hardcover cookbooks from other publishers that are still in good shape.
I got lost on the William Morrow web
site when I wanted to make a complaint. Has anyone else had this problem? Thanks.

Linda
07/09/2007 07:52 PM

Help, where can I buy the newest edition ... Amazon only has the 1988 version?

danny
07/09/2007 07:30 PM

Hi Rose,

I've been using a stiff sourdough starter for a while, but I'm finding that it is not as "active" as I'd like. Is there a way to make it more potent? thanks.

Patrincia
07/09/2007 09:04 AM

Oh Rose - this is fabulous!!!

Yet Another Anna
07/08/2007 10:00 PM

Thanks for this Rose, I appreciate it! (and I do actually have all your cookbooks) :)

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