Production of "Rose's Heavenly Cakes": Real Baking with Rose Levy Beranbaum

Each book (and there have been eight before this one!) my husband says: “write down the production process so you will know what to expect for the next one.” And each time I’m far too busy participating in the production to do it. But now I’m going to do it for YOU. So if you’re interested in following the progress, put a check mark in the box Let me know if someone adds a comment and you will be alerted to new comments (mine will be in pink). That way those who are not interested won’t be bothered with new postings

Phase One May 2007
I should have started this early because already I’ve forgotten how many times I resubmitted the manuscript on disc, each one labeled final! My guess is three. I kept tweaking and adding.

Phase Two September 2007
Pam Chirls, my editor went through the entire manuscript and returned it to me via e-mail with tons of queries and suggestions which I addressed directly on the computer. This is a first for me as I didn’t know how to edit this way but was given an in person lesson by Pam’s terrific assistant Christine Di Como. Apparently some authors and editors prefer to do the editing on hard copy but loving technology as i do, I took to it like a duck to water! Pam and I met twice to go over the changes and Christine then went through the entire manuscript, cleaning up the queries and responses and forwarded the new “final” to Ava Wilder in production.

Meantime, we had several meetings with out “art team” which included photographer Ben Fink, Stylist Liz Duffy, and designer Alison Lew of Vertigo. And Woody and I continued to bake and retest and review the recipes occasionally finding some little thing to improve or change. We also are continuing to experiment and try out techniques or queries that come through from the blog.

Phase Three February 2008
Ava sent me many initial queries concerning my design preferences and consistency questions, such as: “ vs. inches, 9 x 5 inch pan vs 9 by 5 inch, the order of the chapters, and many other design elements. (I had already submitted a style sheet of my preferences.)

Next the manuscript will go to copy editor Deborah Weiss Geline whom I worked with many years ago at William Morrow. She is wonderfully detail-oriented and knows my work very well. In fact, she has baked from The Cake Bible and I even made her wedding cake! Since that time she has been an editor at Artisan Books and I’m most fortunate that she is now working free lance so that she can be the copy editor for my upcoming book.

I’ll be receiving a sample section early March and the majority of it mid-April (at which time you may not be hearing much from me on this blog as it will be an intense 8 weeks doing photography, copy editing, and producing the DVD all at the same time)!

Phase 4 March 2008

Instead of sending me the copy editing sample Ava brought it to the production meeting with Alison, Pam, and Rebecca (her new assistant). I brought a chocolate swirl coffee cake from the upcoming book as I think it’s fun for everyone to become acquainted with the actual cakes as we discuss how they will be photographed and written about.

We had an intense over two hour discussion about the design of the book which included not just appearance but also style of the text such as in the chart headers—do we need them or not and if so should the headers be volume and weight or measure and weight. i voted for keeping the headers because in the American system of weights and measures ounces applies both to fluid ounces (measure) and weight ounces which can be very confusing. these decisions may seem inconsequential but they add up to making a book user friendly and approachable or not! The detail in a four color book (where there is a photo on just about every page) is astonishingly staggering.

My goal is to have all the information needed and placed where it is needed but at the same time be as clear and straightforward as possible with nothing in the way of effortless comprehension and enjoyment. This is not easy to come by—take my word for it. By the time I got home I felt as exhausted and fragmented as my computer which was being replaced that night. Five minutes later my friend and computer guru Rob Ruotolo arrived and we were up til 4 am installing and working out the glitches. I stayed up another hour and then spent the following day working out more glitches such as having lost the audio from my monitor. After a long phone conversation with Rob we discovered that during the process of moving the monitor two of the plug had worked their way out. (This happens every time so I spent several more hours writing up all I had learned of the procedure for the next time.) When my computer is down I feel like the center of my life has dropped out. (This is because it has!)

Then back to the manuscript—this time a long phone conversation with Ava to go through the sample editing queries which will determine the consistency of the copy editor’s work, for example should the walnuts that will be chopped be entered as walnuts, coarsely chopped in the chart or as walnut halves and then have the chopping part in the instructions after the toasting which is the way chose. (It’s shocking to see how inconsistent one’s brain is—I managed to alternate between the two ways of listing them, sometimes even listing them only as “walnuts” and this is only one example of ingredient or technique consistency throughout the manuscript.) We also agonized over whether to refer to the little specks inside the vanilla bean as grains or seeds. You often see vanilla bean on ice cream containers but that's because they are using the pod ground up which is not as aromatic as the actuall seeds or grains contained in the bod aka bean (yikes!). using the correct terminology is often not an entirely viable solution if no one recognizes what it is!

My old friend and copy editor Debbie did a brilliant job making suggestions that improve graceful expression and clarity without changing ‘my voice.’ And Ava agreed that our meeting of the day before was intense to the point of exhaustion. What a kindred spirit I have found in her. I’ve never before had the benefit of a production editor who was involved with the physical look of the book in addition to the text and now I see that the two are inextricably connected. This is so exciting. What could be better than enjoying and respecting the people with whom one will work so closely for a long period of time. I can see that this team of gifted professionals is going to breathe new life into this book and I know that I am going to agonize, exult and be totally wrapped up in this process which ultimately will produce the book of my dreams.
Phase 5 April 2008 Photography
This posting is getting so long and I have some photos to go with the new entry so I will start it as a new posting in a few days.
Phase 6 May 2008 Copy Editing
Posted May 10, 2008

From the kitchen of Rose on 03.01.08 at 9:49 AM in Special Stories

Comments

linda from berkeley--did i tell you how much i loved what you wrote--especially about living joyfully. oh yes!

Reply to this Posted by: Rose Levy Beranbaum | May 17, 2008 4:03 PM #

just a note to tell those of you interested that production of "rose's heavenly cakes" part two has just posted. this thread has become to long to continue the long posting on photography! in a few weeks i'll be reporting about the most grueling and vital process of copy editing.

Reply to this Posted by: Rose Levy Beranbaum | April 26, 2008 10:42 AM #

Susan
I can see why you may think the postings are "mixed up". I bet you are thinking that the comment FOLLOWS the person who posted it. right? Actually, the comment comes first, THEN a line, then under that is the name of the person who posted it. Seems like a crazy format,I know. So, the postings are not mixed up and it was not me who "found the golden buttercream time consuming and challenging". A small point, I know, but a valid one as I don't want my name to be incorrectly associated with any of Rose's recipes.

Reply to this Posted by: Valerie | April 8, 2008 7:32 PM #

carol, very good point of view.

environmental friendly is a vast topic, and a lot is involved!

Reply to this Posted by: Hector | April 8, 2008 1:15 PM #

I think my posting was mixed up with someone else's. I said, "Rose,Rose,Rose...thanks,thanks,thanks." I think it might have been "Valerie" who found your golden buttercream frosting time consuming and challenging. I love recipes that are intricate, and detailed. Yours are so precise and so specific they always yield perfect results so Rose, Rose, Rose....thanks, thanks, thanks!

Reply to this Posted by: susan levine | April 7, 2008 9:02 PM #

I recently tried your golden buttercream frosting. It was very good. I did find it quite time consuming and challenging to make in dealing with the sticky syrup though. My main comment is that although the box it came in is beautiful, it is excessive packaging for what was in the box. It would be great if it was much smaller and therefore more enviromently friendly. The box could have fit about 12 packages of frosting mix instead of one.

Reply to this Posted by: carol | April 7, 2008 4:50 PM #

Rose, Rose, Rose...thanks, thanks, thanks.

Reply to this Posted by: susan levine | April 2, 2008 7:14 PM #

Hector, you are so right about The Pie and Pastry Bible having an abundance of recipes to use. I use both the cake and pie bible when I want to create a masterpiece. In the Pie Bible there are great ideas for fillings, glazes, custards etc that can be used as a component in cakes if one has an open mind and creative side. For example, in the Pie and Pastry BIble there is a recipe for butterscotch bourbon caramel that can be smeared on a cake layer. YUM!

Reply to this Posted by: Valerie | March 23, 2008 6:08 PM #

If you don't have it yet, Amazon has a super sale for Pie and Pastry Bible $14.99

Get two, and give one to a friend!

Not just pies and pastries, but also savory appetizers!!! Can't think of any important recipe not missed, plus lots of creams, fillings, and curds.

Reply to this Posted by: Hector | March 21, 2008 6:54 PM #

I too am also very excited to buy your new book. I will be the first in line here in oregon.Thank you for doing all the hard work and being willing to share.Your cake bible is the best teacher i ever had. not only does it have great recipies but it tells how and why. WONDERFUL!

Reply to this Posted by: tandra | March 19, 2008 6:06 PM #

Reply to this Posted by: tandra | March 19, 2008 6:05 PM #

Rose- I look forward to reading this thread! I must be thrilling for you to realize that there are so many of us out here who hang on your every word and technique and inspiring eachother. You are in my eyes my "cake professor". Your books and this web site are akin to my "textbooks and an on line tutorial". Maybe you could think of developing an online "diploma program" of sorts [in your spare time of course!!] Valerie

Reply to this Posted by: Valerie | March 16, 2008 10:32 AM #

I'm dying with anticipation here!!!

Reply to this Posted by: Patrincia | March 11, 2008 10:52 PM #

most of the photos will be taken in studio but of coruse i'll be posting about all that. and yes--it will be huge with tons of photos.

Reply to this Posted by: rose levy beranbaum | March 11, 2008 9:53 PM #

oh, question: will this book be thick (number of pages) like your other 3 bibles?

Reply to this Posted by: Hector | March 11, 2008 8:49 PM #

So that is how it is done... as the author, you create, bake, test, write, document, and photograph all you can.

Then when book is in production the editor proof reads and more, the food stylist and photographer re-makes all cakes and re takes all photos in studio?

Year and a half will come quickly and it is nothing compared to the near 2 decades of work your new book will contain!

Reply to this Posted by: Hector | March 11, 2008 8:48 PM #

thank you! i was just going through the whole manuscript today as i was putting it in two huge 3 ring binders along with the photos wook and i took of almost every cake and i can't wait to share it. it was so exciting to remember all the recipes, the discoveries and retests, the flavors and textures....but a year and a half will pass more quickly than we ever think.

Reply to this Posted by: rose levy beranbaum | March 11, 2008 8:39 PM #

I'm really excited about the new book and that it is going to come with a dvd!! Thanks for doing what you do and for letting us be a part of the process! I can't wait to see the recipes you'll share with us!

Reply to this Posted by: Suzan | March 11, 2008 8:03 PM #

fall of 09. production of a book this size with so many photos takes a year and then gets shipped to china (next june)!

Reply to this Posted by: rose levy beranbaum | March 9, 2008 5:15 PM #

To the person looking for a recipe for the Italian torte with pastry, raspberry and almond cake on top. This sounds very similar to the British dessert known as Bakewell Tart. There are many recipes for this delicious dessert online. Good Luck!

Reply to this Posted by: SueArizona | March 9, 2008 12:08 PM #

Is the book coming out in 2008 or 2009?

Reply to this Posted by: Anonymous | March 9, 2008 7:01 AM #

rozanne, thank you for your lovlieness. there is a book called to cook a rose!
my autobiography has to be la vie en rose but since that's taken maybe the sweet life though that too has been taken.

Reply to this Posted by: Rose Levy Beranbaum | March 8, 2008 4:33 PM #

for those of you who are interested in hearing more about the book production I have added to the posting at the top of this thread.

Reply to this Posted by: Rose Levy Beranbaum | March 8, 2008 4:24 PM #

Okay Rose, thank you. I guess I'll increase the amount of corn syrup to make the bread a bit sweeter. I appreciate your quick response.

Thanks for this great site!
ValerieSara

Reply to this Posted by: ValerieSara | March 8, 2008 3:15 PM #

don't use sugar it won't have the right texture. light corn syrup is better than sugar.

Reply to this Posted by: Rose Levy Beranbaum | March 8, 2008 10:32 AM #

Hi Rose,
I love The Bread Bible (third edition) and appreciate your attention to detail. For months, I've been experimenting with recipes for Panettone and my husband and four children agree with me that yours is the closest to the best Italian brands that we've grown up with as full-blooded Italians.
We prefer the traditional fruit mix to the chestnuts and we also prefer a sweeter bread.
MY QUESTION: I read in the Bible that I may substitute other dried fruit for the chestnuts, but can I replace sugar for the syrup? I used light corn syrup (Karo) in your recipe because I cannot find the one you suggest. In your similar Basic Brioche recipe you do use sugar, but I'm afraid that amount would still be a little less sweet than we would like. I use "SAF" Gold Yeast which will help boost the rise with the extra sugar. Do I add the sugar as I would the syrup in the starter? Do I add the sugar along with the flour and yeast in the dough? Up to what amount of sugar can I safely use in this wonderful recipe? And finally, would a particular type of honey work in this recipe, if sugar would not? I greatly appreciate any help/suggestions you can give me. Thank you, Rose!
ValerieSara

Reply to this Posted by: ValerieSara | March 8, 2008 9:04 AM #

I got Rose's book "A Passion for Chocolate" a few days ago. We all know how wonderful Rose's recipes are but has anyone noticed what a great story-teller she is? I love reading the introductions in her books. As I was reading the intro I could just picture the Bernachon kitchen and Rose grabbing a truffle or two in passing. The descriptions are so vivid.

Rose you should definitely do an autobiography and call it "Scent of a Rose". It will be a huge hit.

Reply to this Posted by: Rozanne | March 6, 2008 12:43 PM #

Amy, Rose is also including a DVD with the new book, which is a huge bonus. The next best thing to having her in the kitchen next to you!

Reply to this Posted by: Rozanne | March 6, 2008 12:36 PM #

Amy, as I've heard, every cake will have a picture =)

Reply to this Posted by: Hector | March 6, 2008 12:23 PM #

Rose,
Like me, who cannot wait for your new book to be available, my friend from Canada is wondering if you would consider including more pictures in the upcoming publication. Not only do pictures allow the readers to know what to expect, they are inviting visually as well.
Also, thank you for introducing new products in your site. Your professional evaluations are invaluable.
Amy

Reply to this Posted by: Amy | March 6, 2008 11:37 AM #

March 6, early morning in Berkeley and San Francisco

Hi Vicki!

About your Raspberry Almond Tart question:

I found this recipe, and I think you could
change it slightly to essentially re-create
the luscious treat you found at Dianda's.

If you spread a nice raspberry jam or conserve on the crust,
omit the whole berries, and sprinkle slivered almonds
on top of the almond Frangipane "Cream" before baking--and
then sprinkle powdered sugar on the cooled tart, you
will have a close baked-sweet relative to Dianda's.

Raspberry and Almond Tart
http://www.foodiesite.com/recipes/2002-06/rasptart.xml

Hoping this helps, :)

Linda E. M. in Berkeley, California

Reply to this Posted by: Linda E M | March 6, 2008 3:34 AM #

Hi, Vicki!

About your Raspberry and Almond Tart:

I found this, and I think that if you
spread a nice raspberry jam or conserve
on the crust, omitted the whole berries,
and topped the almond Frangipane "Cream"
with slivered almonds, this recipe would be
very close to what you found at Dianda's.

Raspberry and Almond Tart:
http://www.foodiesite.com/recipes/2002-06/rasptart.xml

I hope this helps,

Reply to this Posted by: Linda E M | March 6, 2008 3:08 AM #

Oh good grief....I didn't mean for my previous entry to end up here. Thought it was going to a seperate sign up list. Please accept my apologies.
Sincerely,
V Bagatti

Reply to this Posted by: V Bagatti | March 5, 2008 11:42 PM #

Let me know if someone adds a comment

Reply to this Posted by: Anonymous | March 5, 2008 7:21 PM #

Thank you

Reply to this Posted by: Susan Ferguson | March 5, 2008 5:27 PM #

Vicki, I've seen many of those cakes in Italy. It must be some time of crostata or torta della nonna. Most likely for a paper thin crust, try Rose's Flaky Cream Cheese Pie Crust, or perhaps a puff pastry dough. The raspberry can be Cordon Rose Raspberry Conserve. And the almond filling can be Linzertorte dough.

Both, raspberries (lampone) and almonds (mandorle) are very nice in Italy and used a lot. Also, Italian flour and butter are much tastier then in the USA so it is hard to accomplish the exact flavor, the addition of cream cheese and vinegar on Rose's pie crust helps on the flavor!

Reply to this Posted by: Hector | March 5, 2008 1:16 PM #

Reply to this Posted by: Hector | March 5, 2008 12:58 PM #

Normally, a well made Cappuccino is all I need to wake me up, but today was even better: waking up to my email account flooded with wonderful comments on "Rose's Heavenly Cakes." Enjoy these pictures as I did them thinking of roses!

Reply to this Posted by: Hector | March 5, 2008 12:56 PM #

Yes, please. I can't believe how much work there is. You make it look so effortless and easy, like bibbityboppityboo! Makes me want to work harder on the book I've been trying to write for years on teaching kids to read.

I've also wanted to ask about two things. In 1971, as a teenage au pair in England, I loved something called Malted Fruit Bread, the brand was French's. Toasted, it was divine for breakfast and quite popular. I've never ever seen anything like it hear. I went so far as to have Harrod's mail me some, but their's was heavy and dense, and too whole wheat flavored.

The other thing is, an Italian bakery in SF (on Green St, next to Golden Boys Pizza and in the building where the Mrs. Doubtfire apartment scene was filmed) and now Sacramento (Dianda's Italian Bakery and Cafe), makes this heavenly raspberry almond pie? torte? cake? I don't know what it is, and have looked through any Italian baking book I can get my hands on. The crust is paper thin, spread with raspberry, then topped with an almond dense cakey type filling, dusted with powdered sugar and sliced almonds. It isn't very thick, maybe an inch at most. It's scrumptious. Sincerely, Vicki Bagatti

Real Baking with Rose Levy Beranbaum

This scratch baking blog, featuring baker and cookbook author Rose Levy Beranbaum, is an online journal of Rose’s baking adventures, cooking tips, and scratch recipes. Her cookbooks include Bread Bible, Pie and Pastry Bible, Rose’s Christmas Cookies, Passion for Chocolate and The Cake Bible.

Production of "Rose's Heavenly Cakes"

Comments