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Book Production Phase 9 Online Demo Production & Pre Photography Meeting
It would not be an exaggeration to say that the production of the online video was the most intense 3 days of my life. This was in good part because I wanted to make the most of this golden opportunity to show what is impossible to describe as effectively in any other medium. After spending months in advance planning of techniques, recipes, ingredients, and equipment, I compiled a vastly over-ambitious list of what I wanted to present. Christina Zwicky who orchestrated the whole production encouraged me to go for it and amazingly we didn’t have to cut much. None of what we cut was essential, for example, the angel food cake which was already taped at the NYU demo and available through the blog thanks to Hector.
We had the most wonderful crew, both for the production itself and for makeup, food prep and styling, and equipment organization. Melissa Martin is a London trained makeup artist and she took me at my word that I wanted to look like me and not some made-up Hollywood Star. Nancy who was in charge of getting all the equipment set up for each take also sat in on the filming and as a knowledgeable food person she caught every little thing that didn’t precisely reflect what she knew I wanted to convey. She started off by assuring me that she was well-organized and had to be as a mother of four children she home-schools! She lives 60 miles from General Mills and needed to leave her home at 5 a.m. each day but never looked anything but calm and alert.
But I couldn’t have carried off the whole thing without Woody who lives not far from General Mills. He is so familiar with all my recipes and equipment he was able to oversee production and fix any glitches. He also built me a 7 foot platform so that the work counter would be at the right height for my 5 feet 3 inches plus Chefwear clogs.
Day 1 was organization and prep. Day 2 and 3 were filming. It’s difficult to describe the level of focus required but let me try. The challenge is having to look happy, competent, relaxed, and knowledgeable while making sure all the ingredients and equipment are in place and that the words coming out of my mouth reflected how they started off in my brain. (Unless you’ve tried this you’d be surprised how they can change en route.) So the inherent contradiction is having to look relaxed in a situation that is anything but and knowing that if you mess up there may be no chance to redo if you don’t have a second third or 4th cake adds to the pressure.
By the third day I wished we had a fourth because we all started working together in beautiful harmony and I was beginning to enjoy myself. Our final take was the spun sugar which I saved for the end in the event that it messed up the set and landed on the camera lens. Luckily the rain stopped, the humidity decreased significantly, and Woody came rushing from the prep kitchen with caramel at the perfect stage for spinning. It was a magical finale.
I will miss being at General Mills and passing my favorite sculpture of Cheerios. In winter when the snow falls they resemble sugar frosted doughnuts!
I didn’t realize how exhausted I was until the next morning taking a 7 am plane back to NY. I slept a good part of the weekend and then readied myself for the all important final planning meeting for the rest of the book photography around which I had planned the entire summer. Elliott had rearranged his vacation schedule and Woody had purchased his plane ticket so that he could be photographed for the book and experience a few days of cake photography. To my total shock and dismay, due to an unforeseen happenstance for one of the key players, all was postponed until the beginning of Sept. which was to be my third week of book galley review .
That saying about the course of true love never running smooth could easily be applied to book production. Certainly I love this book and despite the hurdles and challenges or maybe even because of them, I’m confident that it will be my best and most beautiful one yet.
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Cooks' Illustrated once did a recipe for Sour Cherry Cobbler using jarred cherries. They called for draining two 24-oz jars of cherries, adding back only some of the syrup as well as some dry red wine, and adding about 6-8 T. sugar (as well as thickener and some other flavorings).
Here's where to find it:
http://www.cooksillustrated.com/recipe.asp?recipeids=497
or Cooks' Illustrated magazine, July/August 2001
or America's Test Kitchen, Season 2, "Peach Pie and Cherry Cobbler" episode.
I generally cut down on the sugar in their recipes, but then I am definitely on the "less-sweet" side when it comes to dessert preferences.
Reply to this Posted by: Barbara | June 30, 2008 9:44 PM #
Yes, actually they are the ones from Trader Joe's. I'll give them a try and see how they work for that recipe.
Reply to this Posted by: Patrincia | June 29, 2008 9:18 PM #
Do you have the ones from Trader Joe's? I thought about buying them, but they are in syrup, so I'm guessing you would have to cut back the sugar. They look good though.
Reply to this Posted by: Matthew | June 29, 2008 6:35 PM #
Now I know what I'll do with that jar of Morello cherries I purchased! Thanks Hector!
Reply to this Posted by: Patrincia | June 28, 2008 7:46 PM #
Thank you Hector! This was thoroughly enjoyable--it is also interesting to see a recipe using canned cherries--I don't think this made it to the P&PB.
Reply to this Posted by: Matthew | June 27, 2008 10:19 PM #
Yes, Jeannette, MacDonald is my last name! Maybe we are cousins somewhere way back in time.
Hector, thanks for the cherry pie link. That was the very first recipe I made from The Pastry Bible way back when it first came out. Still delicious!
Reply to this Posted by: Annie | June 27, 2008 7:01 PM #
Yes, Jeannette, MacDonald is my last name! Maybe we are cousins somewhere way back in time.
Reply to this Posted by: Annie | June 27, 2008 6:27 PM #
Matthew, this one for you. Cherry Pie by Rose Levy Beranbaum!
http://video.google.com/videoplay?docid=740199902720988337
Reply to this Posted by: Hector | June 27, 2008 5:05 PM #
Thanks for your response Annie, you have cheered me up no end to hear of your results with 'our' flours! I have made a couple of cakes from the Cake Bible which have been quite good , but I've used Kate's method of microwaving the flour. It would be so much easier to get decent results without all that trouble! I suppose we all want perfection!
On a personal note, and I hope you don't mind me asking , but is MacD short for MacDonald? The reason I ask is because that was my maiden name, you don't have to say what it is short for if you don't want to.
Reply to this Posted by: Jeannette | June 27, 2008 4:21 PM #
Jeannette, I'm up in the north-west of Scotland in the Highlands. I lived in the States for many years and did use cake flour then and brought some back with me. The texture of the cakes is quite different. However, much as I admire Kate and here tireless research, I'm with you on the amount of work involved. Also, I use only organic now and think the microwaving and Xantham gum would render the flour un-organic. I now use Shipton Mill Standard organic for cakes and pastry and their Organic Number 4 for bread. Also some Dove's Farm self-raising for some older recipes that require it. I also buy Bacheldre Mill (I think it is in Wales) durum, rye, spelt etc for my breads.
As for differences, I do thing the crumb is much coarser with plain flour but I have to say Rose's recipes DO work and are better than most so I'm now at the point I just accept what I have and make anything and everything in the 'Bibles'. I recently bought the UK version of the Cake Bible but at the time it was published, bleached flour was still available here, so I usually use the US version anyway as it's FULL of my notes over the years.
I did try the Pineapple Upside-down cake with the last of my cake flour and another one with plain flour and compared them. The CF was better with a finer crumb and very light, but, the other one (plain flour) was also very good and if I had nothing to compare would have been very satisfied with it.
So onward and upward....
Reply to this Posted by: Annie | June 27, 2008 3:23 PM #
Tell hello to Kate, next time you are on the phone. I believe we are on a 12 hour time difference, so impossible for me to call =)
Reply to this Posted by: Hector | June 27, 2008 2:34 PM #
Hector, I'm not saying it doesn't work, it does. I have tried it but it is not straight forward , it involves more work which is a bit off putting. I really admire Kate, she has put a lot into her experiments and considering she has three small children I don't know how she does it!! I have also spoken to her one the telephone and she is really friendly and charming although I'm sure she'll blush at me saying this!
Reply to this Posted by: Jeannette | June 27, 2008 2:19 PM #
Jeannette, not sure, I have never experimented with Kate's flour, but from what I read and know, I think it works.
I don't do much butter cakes, which is where cake flour makes a difference. I do more biscuit and genoise, where cake flour vs other flour doesn't make a huge statement.
Reply to this Posted by: Hector | June 27, 2008 1:47 PM #
Hector, are you telling me that you get the results you do with Kate's method of microwaving the flour? If you do then I applaud you even more, as I really am too lazy to do all that with each cake I make. I have tried it a few times but I don't think I would have the time of inclination to do it every time I baked.
Reply to this Posted by: Jeannette | June 27, 2008 1:37 PM #
Hello Annie, yes I am in the UK, N.Wales to be precise! Ithink you must be over here too as I seem to remember a post from you on here previously and I asked if you were from Scotland? Am I right? My husband is from Dundee!
As to the flour subject, as you probably are aware we can't buy cake flour here so I have tried Kate's method of micro-waving and adding cornflour to our brands but it is a bit of a faff! Have you tried it yet? My results were alright but not as good as kate's latest way of adding Xanthum gum as well. I haven't sourced the gum yet but when I do I will probably give it a go. I must admit I would rather just open a packet of flour and proceed to mix a cake with it rather than have to start doing all this with the microwave first. It's nice to know there are others having the same problem as I have anyway ! Let me know how you get on with the recipes.
Reply to this Posted by: Jeannette | June 27, 2008 1:32 PM #
Jeannette, I agree, finally we get to put the face and live action with the famous mixing method of butter cakes. Re: cake flour, use Kate flour. My first cakes were done with AP flour, and really, was still good cake.
Matthew, on its way.
Reply to this Posted by: Hector | June 27, 2008 1:16 PM #
Jeannette, are you in the UK? What flour do you use for Rose's cakes and pastries?
Reply to this Posted by: Annie | June 27, 2008 12:54 PM #
Thanks Hector, I vote for cherry pie (or apple) next :)
Reply to this Posted by: Matthew | June 27, 2008 7:51 AM #
What a lovely surprise to be able to watch this while haveing breakfast! Thank you Hector for finding these gems for us , I can't see enough of them. They just stress all the points in the book and make them seem so much easier. Just wish I cold get my hands on that flour!!!
Reply to this Posted by: Jeannette | June 27, 2008 3:28 AM #
http://www.amazon.com/Cookies-Cakes-Pies-Lee-Kraft/dp/0970129440/ref=pd_bbs_sr_10?ie=UTF8&s=video&qid=1214547013&sr=8-10
Product Description
Rose Levy Beranbaum, author of "The Cake Bible" and "Romantic and Classic Cakes", provides a comprehensive overview of basic baking tools and techniqes while demonstrating the step-by-step preparation of Downy Yellow Butter Cake, Orange Glow Chiffon Cake, Shortbread Cookies, Cherry Pie, Cream Cheesecake, Apple Pie, Chocolate Cake, and more.
Reply to this Posted by: Hector | June 27, 2008 1:12 AM #
Where is the list of recipes Hector? I couldn't find it on Amazon.
Reply to this Posted by: Matthew | June 26, 2008 11:42 PM #
If the price is right, I say go for it. With the amount of baking you do and with your cousin's wedding coming up, I'm sure it will be very useful.
Reply to this Posted by: Rozanne | June 26, 2008 8:59 PM #
unfortunately not on the 1988 tape, and I am not up to film one with myself yet.
btw, I have just found a great local appliance repair center, and they have a beautifully restored Hobart 20 quart mixer, the A200 model (like the one pictured in stainless steel at Rose's kitchen, and mentioned on TCB). But it is a enamel model in gray and repainted by the same repair center. I've told them that I will buy it if they can repaint it in yellow. Should I go for it?
Reply to this Posted by: Hector | June 26, 2008 8:55 PM #
Wow, you look so calm, relaxed and happy with your spun sugar, it's lovely to see! Thanks again for sharing this process with us, it's fascinating. Can't wait for the new book!
Reply to this Posted by: Julie | June 26, 2008 8:51 PM #
Thank you very much for the clip Hector. If I may request something......may I request that you post Rose demonstrating a genoise and biscuit if it is on the tape. I think many of us will benefit from it.
Reply to this Posted by: Rozanne | June 26, 2008 8:50 PM #
Here is Rose demonstrating how she mixes butter cakes. You feel how much research she has done and the extensive list of recommendations: from the importance of using superfine sugar, sifting, premixing dry ingredients, adding your own leavening, to coating the flour in butter prior to adding liquids to prevent excessive gluten formation and obtain a "fine texture buttery dissolving cake."
I can imagine watching this video 20 years ago, how intimidating for a home cook to here all her commandments from The Cake Bible.
http://video.google.com/videoplay?docid=2318853492217948713&hl=en
Yes, you don't cream the butter in sugar!
Reply to this Posted by: Hector | June 26, 2008 6:20 PM #
Hmmm - does she demonstrate any of her buttercreams? If not, how about her pie crust?
Reply to this Posted by: Patrincia | June 26, 2008 4:29 PM #
Patrincia,
what would you like me to share next? check the video description in amazon, there are a few interesting recipes.
Reply to this Posted by: Hector | June 26, 2008 4:13 PM #
Keep them coming Hector!
Reply to this Posted by: Patrincia | June 26, 2008 4:11 PM #
Near 20 years ago there was Cake Bible and also video!
Cordon Rose Cream Cheesecake
http://video.google.com/videoplay?docid=-4430921586905453932&hl=en
Reply to this Posted by: Hector | June 26, 2008 3:32 PM #
Loved reading this. I love the picture of you with the spun sugar.
Reply to this Posted by: Zach Townsend | June 24, 2008 2:25 PM #
Wow, Rose this is so impressive. I hope you haven't inadvertently given any secrets away in the pics! I had no idea so much work went into making a baking book/DVD.
Reply to this Posted by: Annie | June 24, 2008 10:14 AM #
Very interesting posting, loved reading it. You are incredible to accomplish so much in only three days. I'm sure you are very thankful for the people you work with. Can't wait for the book!
Reply to this Posted by: Rozanne | June 24, 2008 8:24 AM #
Everything I hear about this book makes me more impatient to see it!
Reply to this Posted by: Jeannette | June 24, 2008 3:23 AM #
I am totally speechless, great posting! And everything including you look picture perfect!
Reply to this Posted by: Hector | June 24, 2008 12:59 AM #
Wow, how exciting Rose! Their kitchens look beautiful. I am still blown away by the dark shiny chocolate glaze on the Dark Chocolate Cake (if that's what the gorgeously glossy tiers in the third photo from the bottom)~ WHEW! That's the recipe I am waiting for with bated breath in your heavenly book.
I noticed that you use the same method for spun sugar that I first saw on Baking with Julia (Child)~ she demonstrated using the broom handles over the backs of two chairs while preparing a buche de noel and it got EVERYWHERE! I think taping the broom handles down is a good idea.
Reply to this Posted by: Rachel | June 24, 2008 12:30 AM #
I'll say - what a grueling 3 days they must have been. I assure you we will all be so appreciative when we get to see the project after completion!
Reply to this Posted by: Patrincia | June 23, 2008 10:46 PM #
I'm breathless just reading about it. I don't know how you accomplished so much in only 3 days. You're due for some well deserved R&R!
Reply to this Posted by: Matthew | June 23, 2008 10:21 PM #