Ganache Frosting

Mar 04, 2009 | From the kitchen of Rose in Videos

The Cake Bible—in The Beginning

Mar 07, 2009 | From the kitchen of Rose in Publications

In my introduction to The Cake Bible, I wrote about how my master’s thesis research paper, written 34 years ago, on the hypothetical premise: “Sifting Flour Affects the Quality of a Yellow Cake” led me to my future husband (now of 33 years!) and the writing of The Cake Bible.

Fellow blogger Hector Wong expressed a strong desire to see this thesis so I dug into my huge supply closet and found the original, copied it, sent it to Hawaii, and Hector kindly digitalized it to share it with all of you who might be interested.

If the scientific aspect holds no appeal, do jump to the final two paragraphs of the addendum on bottom of page 35 to see how this paper impacted my life. And I might add that my best advice to fellow writers is to begin a project by looking up the key word in the dictionary. It may well take you in an entirely different direction from what you might have thought.

You can download a copy of my master's thesis here as a PDF. The file is fairly large (5.96 MB) and may take awhile to dowload if your connect is slow.

Hector's Yellow Roses

Mar 10, 2009 | From the kitchen of Rose in Photos

due april 9th, and all chocolate cake, say no more I made these out of chocolate rose modeling paste. sugar flowers is not my specialty, but for this cake I needed a few, so opted for Cake Bible's Chocolate Rose Modeling Paste. It really works, I had to follow rose's instructions step by step since the last time I modeled roses was 25 years ago!

the recipe is sufficient for 8 roses, plus a bit extra, and let me share with you that these are the most delicious sugar roses I've ever eaten. who can resist chocolate? even if no real cocoa butter is in? the smell of the roses was so chocolatey, too.

next time I will use real white chocolate, it should work, but will be a little more temperature sensitive and not keep longer than a month or so on display.

ok, I am so bad keeping you all in suspense. april 9th is Luca's birthday and he is going to get a very special cake from the Cake Bible. i am planning on the chocolate oblivion torte, thinly frosted with white chocolate, then wrapped with chocolate fondant, and adorned with chocolate roses (leaves, branches, and roses). if you have or have seen a copy of Cake Bible, you know the name of this cake already!

p.s. yes, this cake is completely flourless, and just happens my flour bins are full of bread flour, go figure bread baking is taking over.

Pies

Mar 11, 2009 | From the kitchen of Rose in Videos

Continue reading "Pies" »

A Simple Fun Way to Decorate Cakes

Mar 14, 2009 | From the kitchen of Rose in Photos

I have a small whimsical collection of tiny ceramic animals: two little dinosaurs, two little frogs, a moose, and a blue bird with outstretched wings i think of as the blue bird of happiness.

In this photo, i frosted the cake with chocolate whipped ganache, grated bitter sweet chocolate on top and set the little moose in the center.

Be sure to remove the non-edible decoration before serving!

Scottish Shortbread

Mar 18, 2009 | From the kitchen of Rose in Videos

Peanut Nut

Mar 21, 2009 | From the kitchen of Rose in Recipes

I love international cuisine, but when it comes to peanut butter, I’m as American as apple pie. Or maybe it should be changed to as American as peanut butter. Peanut butter seems to be the great divide between American and European taste. I’m sure they’re out there but I don’t know a single European who would prefer peanut butter to hazelnut paste in fact for many it isn’t even a contest—they wouldn’t consider eating the stuff in the first place. Quel domage!

My favorite recipe in The Pastry Bible is the peanut butter and chocolate mousse torte and not surprisingly Fine Cooking magazine chose that recipe to be featured in one of their Best of the Best cookbooks as their favorite recipe too. In my upcoming Rose’s Heavenly Cakes there will be a terrific combination of spice cake and peanut buttercream.

Of course peanut butter also shines in savory dishes as was amply demonstrated by several of America’s top chefs at a recent peanut butter party hosted by the National Peanut Board. I’m posting some of my favorite recipes from the event below except for one which I must tell you about instead as it requires special food service ingredients and machinery—the peanut cotton candy. How chef Linton Hopkins, from Atlanta, Ga. managed to capture the ethereal texture of cotton candy and the full flavor of peanut butter is nothing short of culinary alchemy! One of his secrets is using roasted peanuts for the oil used in the mixture. I’m not going to go on raving about each recipe as I wouldn’t be posting them if they were anything short of fantastically worth making yourself!

Rose and Linton

Suvir and three dishes

Continue reading "Peanut Nut" »

Experimental Cuisine Collective: Flour

Mar 25, 2009 | From the kitchen of Rose in Videos

This is a link to the presentation I did at NYU last year.

If you want to know just about everything I know about flour, be sure to check out this video filmed by Woody Wolston and edited and posted by Hector Wong. It will also give you a preview of my new most angelic of all angel food cakes coming up in the new book!

Continue reading "Experimental Cuisine Collective: Flour" »

Book Production Phase 14

Mar 28, 2009 | From the kitchen of Rose in Special Stories

Did you think I stopped posting about book production because there was a lull? au contraire--I have been too busy doing it to document it. Let me try to retrace all that has happened since the last posting back in January. It will be brief as things are really stepping up what with the shipping to the printer coming up in (gasp) 5 weeks and the deadlines for the remaining phases growing shorter!

After bringing in the first pass page proofs will all the corrections submitted by three wonderful proof readers, Woody, and me, Ava returned them as a preview a few weeks before the second round of proofing by the second official proofer (called the second pass page proofs). This was to give me a head start on seeing if all my 100's corrections were correctly made by the inputter.

I found 70 plus changes that were not made or not made correctly.

Continue reading "Book Production Phase 14" »

Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Spend A Moment with Rose, in this video portrait by Ben Fink.

Heavenly Cake Bake Along

Hector's Take on Rose's Cakes