Rose's Heavenly Cakes DVD Part 4

Sep 02, 2009 | From the kitchen of Rose in Videos

Preparing Angel Food Cake Pans

Preparing Cheese Cake Pans and How to Prepare the Ideal Water Bath.

The First Newspaper Interview for the New Book!

Sep 02, 2009 | From the kitchen of Rose in Press Mentions

http://www.jsonline.com/features/food/56633877.html

Brown Rice Pearls

Sep 05, 2009 | From the kitchen of Rose in Savory Cooking

I have long loved the nutty flavor of brown rice but preferred the firm unexploded texture of white. I suspected/hoped that if cooked correctly, the texture of brown rice could approach that of white. (I never expected it could rival it!) This has led me to a many month-long exploration of different cooking methods and in the process I have actually seduced/converted a passionately resistant Chinese devotée of white rice—our very own Hector Wong.

I promised him brown rice “like pearls with each grain exquisitely separate.” How could he resist trying? Here was his immediate response: “It is really pearly heaven, each kernel pops between my teeth like popcorn, so fun. I love brown rice NOW, you have converted me. It is like having fried rice but sans all the frying oil and soy sauce!”

Before posting the method we wanted to make sure it would work in all types of rice cookers. We both went through pounds of brown rice trying every variable we could think of, verifying that indeed it is the case that different rice cookers produce different results. Not to worry—it’s mostly a question of adjusting the amount of water to suit your taste. (Please note that Hector pointed out if increased the recipe the water should not be increased proportionately, i.e. if doubling the rice, the water should be increased by perhaps 1 3/4 times instead of double but he is working out a more exact amount and will post it.)

Continue reading " Brown Rice Pearls" »

Hector's Preview Three from "Rose's Heavenly Cakes"

Sep 07, 2009 | From the kitchen of Rose in Special Stories

I just LOVE Hector's take on my cake(s)! I think this one, in all its simplicity, is totally stunning. Of course simplicity is the hardest thing to achieve as one can't hide errors. Congratulations Hector--you have out done yourself. (And wait until the next one--it will be the grand finale!)

from Hector himself:

I have the honor to preview Rose's new wedding cakes, and one clause is to make the cake as written in the book. But, you know me . . . nobody said I couldn't rename the cakes and make them my own, so here is a "Slice of Heaven." The orange slice comes from the first orange tree planted in Hawaii, circa 1700s and perhaps the first in North America!

The cake is the GRAND MARNIER WEDDING CAKE from the much anticipated book ROSE'S HEAVENLY CAKES. My project: 4 wedding cakes to preview, 365 days in the making. The progress: 3 wedding cakes completed, 1 more cake to preview by October 3 right after the book launches!

Continue reading "Hector's Preview Three from "Rose's Heavenly Cakes"" »

Rose’s Heavenly Cakes COMMENTS & QUESTIONS

Sep 08, 2009 | From the kitchen of Rose in Announcements

People have been looking for an appropriate spot to voice their reactions to the new book so I'm creating this posting/thread. Please feel free to leave any comments here.

As for questions: I would like to suggest that first you page through the whole book including equipment and ingredient sections. It may answer most of your questions. If you can't find the answer in the book, either post your question here or in the forums.

I'm sure some of you out there who have worked on the book or who have more experience with cake baking will be able to answer and I encourage you to do so as I will have extremely limited time in the next four months to devote to the blog due to intense book promotion activity. I will chime in if and when I can and will certainly keep you abreast as to any signings, press or other media coverage.

Thanks,

Rose

Rose's Heavenly Cakes DVD Part 5

Sep 09, 2009 | From the kitchen of Rose in Videos

Everything You Need to Know about Walnuts and Almonds
including how to encrust the sides of a cake

Decorative Piping Including Making and Piping Lady Fingers

DVD2

Continue reading "Rose's Heavenly Cakes DVD Part 5" »

Happy 09-09-09 Day!

Sep 09, 2009 | From the kitchen of Rose in Announcements

The Cake Bible came off the press on 08-08-88, and today is the release date of Heavenly Cakes. How nice that the numbers line up so well--a good omen!

Epicurean Classic Part Three of Three

Sep 10, 2009 | From the kitchen of Rose in Events

Tim Foley was the person who understood best the unique challenges of doing a bakingdemo away from one’s own kitchen. That is because he too is a baker and owner of the best bakery in town: Bit of Swiss. http://www.bitofswiss.com

Tim generously offered to have us do our prep at his bakery but since we had already started in the tent we tucked the offer into our memory bank for next time!

On Sunday, after his demo

Tim gave Woody and me a tour of his marvelous bakery. Here are a few of the photos Woody took while I was busy oohing and aahing which will give you an idea just how spectacular and delicious his work is.

Tim had this beautiful tile mural made for the bakery in Italy.

A custom-made Kitchen Aid

Continue reading "Epicurean Classic Part Three of Three" »

Epicurean Classic Part Two of Three

Sep 10, 2009 | From the kitchen of Rose in Events

Once I had gotten past my panic that we’d never finish our prep I got to enjoy the generosity and comraderie of the other presenters. Talk about a bonding experience!

Last time I had the pleasure of seeing Gale Gand was when we were participants at the CIA Pastry Conference in Nappa. She had just given birth to her twin daughters so that had to be four years ago.

It was so great to get to show Mary Sue Milliken her contribution to the book: The Torta das las Tres Leches.

Anna Thomas, a darling person who has just written a darling book Love Soup bought my new book for her son who loves to bake.

David Leite of Leite's Culinary presented a demo from his new first book The New Portuguese Table It was also his first demo which unfortunately overlapped mine but I could see from a short distance that he had admirable stage presence--no surprise as he has a delightful personality. I was already a fan, but after his eating four pieces of my Red Velvet, saying he never liked this type of cake before, I now totally adore him! By the way, you can see by my hairdo just how windy it was.

Continue reading "Epicurean Classic Part Two of Three" »

The Epicurean Classic Part 1 of 3

Sep 10, 2009 | From the kitchen of Rose in Events

Kitchen Aid’s 90th Birthday

Although the new book was not yet supposed to be available in late August, I agreed to do the first major event which was the Epicurean Classic held for the first time in St. Joseph, Michigan, home of Kitchen Aid. And by some miracle 40 books arrived early and in time for the event!

We were not so fortunate with the weather which was cold, rainy, and windy, but this did not serve to keep people away. Never have I seen a more attentive and appreciative crowd.

I must begin by saying that I am blessed to have Woody Wolston as my assistant. This was the first demo event we have done together. Not only did he bring backup pans for all four cakes for the demos, he did the majority of the prep, making finished cakes and weighing out all the ingredients for the mis en place AND all the while he managed to take over 200 photos! I’ve managed to edit them down to 44 but will post in three separate segments to make downloading easier for you.

We arrived at the Chicago Airport and were picked up by a van for the two hour ride to St. Joseph. I brought one of the only two advance copies of the book to give to Woody and to show at the event. This was the first time he saw it in its completion.

The event took place in the large parking lot off the Boulevard Inn where we stayed. It was all in tents or open air Kitchen Aid demo kitchens. There were 4 tent-covered demo kitchens each with seating for over 100 people. The prep area was in a nearby tented area with 10 work stations and a full array of kitchen utensils. There were 100s of Artisan Kitchen aid mixers of every imaginable color.

The moment we arrived we went into the prep tent to start doing the prep for the next day’s demo which was the Golden Lemon Almond Cake and the Deep Chocolate Passion Layer Cake—two of my top favorite recipes from the new book.

Bridget Charters, event coordinator, did an amazing job directing the Culinary students and organizing all the presenters equipment and ingredient requirements.

“Student Amabassador” Eunice, newly graduated from Cornell School of Hotel Administration and Hospitality showed us the cart where she had all our things arranged.

Woody had offered to bring our favorite Myweigh scale and I was glad he brought the 9 inch heart pan as I could not have made the Rose Red Velvet cake in the 12 inch version that had been ordered in error.

Woody wearing his first chef jacket he had made for the event by ChefWear.

Continue reading "The Epicurean Classic Part 1 of 3" »

Ode to Windows on the World

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

One of my all time favorite chefs is Michael Lomonaco who was the chef at Windows on the World and fortunately survived the horror of 9-11 as he was on the main floor of the World Trade Tower picking up his glasses at a Cohen Optics.

When I did this segment on his show it was filmed in his kitchen on the top floor of the building and I was there between the hours of 7 and 10 am so of course it hit home how it could have been on that fateful day instead where tragically everyone up there died. I still remember the extraordinary view. It had rained the day before so the clarity was amazing. To the North I could see all the way up to Bear Mountain where I had spent many a childhood Sunday, and to the East, Far Rockaway and the Atlantic Ocean, where I had been born.

Michael had told me that his favorite pie was pumpkin so that was the one I chose to demonstrate. I promised him the best one he had ever tasted and he did, in fact, agree as he put it on the holiday menu for the entire month of Thanksgiving.

As a side note, I prepared the filling ahead of the filming on his bank of burners referred to as the piano. I will never forget the intensity of heat generated by that bank of high BTU burners hidden by cast iron plates. It felt hotter than the Masada (which if you've ever been to Israel and climbed to the top you will know is hotter than the hinges of hell). As another aside, I was in the cable car that stalled half way up to the top of the Masada. This was over 35 years ago and I still recall the airline hostess shouting: "We're all going to die!" and her boyfriend reproaching her in Hebrew saying "Shecket!" (which means shut up--that much Hebrew I knew.) "You're supposed to be reassuring people even though you're not on a plane." I wasn't a bit afraid--I was too young to realize fully that anything that bad could happen when one is not in her own country.

Back to that bank of burners--I didn't last long there, in fact, I understood for the first time why some chefs have a reputation of being a Gordon Ramsy type personality. If I had to work all day by that kind of heat I might be a little less charming myself! Not dear Michael Lomonaco, however. He was the soul of hospitality as you will see when you click on this link.

Continue reading "Ode to Windows on the World" »

Fabulous Review in Zester Daily!!!

Sep 11, 2009 | From the kitchen of Rose in Announcements

click here:
http://www.zesterdaily.com/cooking/165-roses-baking-revelations

Latissima Love

Sep 12, 2009 | From the kitchen of Rose in New Products

On a recent trip to Switzerland, I had the good fortune to have access to the airport lounge. I was so impressed by the quality of the coffee, which in prior years I couldn’t even bring myself to drink, that I had two cappuccini. But it was not just the quality, it was the ease of self-serving. All one had to do was chose the type of coffee, press the button, and wait a few seconds. From there on all was automatic: the milk came steaming and foaming into the cup followed by a steady stream of espresso. Bliss. Little did I dream of having such a luxury in my own home.

When people ask me to name my number one comfort food, what springs immediately to mind is cappuccino. It serves as my breakfast (after all it does have milk), my mid-day break, on bad days an extra cup or even two as my go to comforter, and sometimes even an after dinner treat though I am aware that it is a mockery-inviting break with Italian tradition. At least it’s not after dinner latte (thank you Amanda Hesser for teaching me that). Italians drink espresso after dinner.

So when I discovered a few months ago that Nespresso had launched a new line of coffee makers for the home and that the Latissima, a fully automatic model, was available I had to have one. In addition to its speed and ease of producing the perfect cappuccino or latte, I was charmed by the little milk container that gets stored in the refrigerator between uses so that the half gallon milk container one purchases at the supermarket doesn’t have to be accessed and exposed to heat each time you make the coffee. I also appreciated all the custom settings, determining how much frothed milk and how much coffee is dispensed according to one’s own taste. I loved the design of the machine and that it accommodated both tiny espresso cups and tall latte glasses.

Continue reading "Latissima Love" »

Away til Sept 18

Sep 13, 2009 | From the kitchen of Rose in Announcements

And no internet so won't be able to answer any postings til after then.

Message from Rose Part Two 2009

Sep 14, 2009 | From the kitchen of Rose

Please feel free to post comments here if you can't find another appropriate place. The first "message from Rose" became too long for some people's browsers to download.

Asian Tourists in the Near New York Fall

Sep 15, 2009 | From the kitchen of Rose in Photos

I was so taken by the image of this family, with the little girl's skirt draped over her father's back perfectly appropriately like a fan, I followed them and snapped this shot with my Iphone! And guess where they turned off: The SoHo Apple store!

I love NY best in the fall with its crisp, clear, golden days and quickening of back to work activity.

Rose's Heavenly Cakes DVD Part 6

Sep 16, 2009 | From the kitchen of Rose in Videos

Mousseline: The King of Buttercreams

You will see exactly how the texture should look at various stages and never fear it again!

Ganache: The Ultimate Chocolate Frosting
So quick, so easy, so fabulous!

Canadian Chicken

Sep 17, 2009 | From the kitchen of Rose in Special Stories

It's not because I've been married to a former Canadia (who still says eh but not nearly as often as he used to) for over 33 years that I am so devoted to Canadian chicken. I also love D'Artagnon's blue foot chicken. But hands down the Canadian chicken I guy from Nick at Gourmet Garage in SoHo is the best I've ever tasted in this country. Yes it's more expensive but oh the flavor. It actually tastes like chicken and there's very little fat.

The first time I ordered it from him I picked up some other groceries and somehow left the chicken behind. When I called Nick he offered to send it to me and refused to charge for the chicken or the delivery.

When I told him that I write cookbooks on baking he was genuinely surprised and then told me that his daughter is a pastry chef. It's great to know that there are still people out there in New York City who have the graciousness and friendliness of small town old time shopping.

Next time you're in the mood for the best roast chicken call Nick: 917-612-6420 and make this recipe:

Continue reading "Canadian Chicken" »

Milton Glazer Took the Cake

Sep 19, 2009 | From the kitchen of Rose in Special Stories

You may not know that my very first book Romantic and Classic Cakes, written in 1981, was the dress rehearsal for The Cake Bible.

Irena Chalmers, publisher, came up with the great idea to do a series called “The Great American Cooking Schools,” to be marketed to Gourmet stores rather than bookstores. Her concept was that the recipes taught at cooking schools would be thoroughly tested and that transferring them to book format would be easy for everyone involved. This turned out to be far from true as in those days (the dark ages of cooking schools) people tended to be very secretive, giving mere outlines of recipes and filling in the important details in class. I was not one, however my recipes were typed on my IBM word processor single spaced and no copy editor was willing to touch them so poor Irena had to hire someone to retype the whole thing.

As an inexperienced book writer I was unaware that a series had a format of a specific number of pages so I overwrote—three times the size that would fit. My dream was to have everything I knew about cakes under one cover. Little did I know that seven years later I would write a book about cakes that was three and a half times larger than my original submission! (Thank goodness by then I had a computer or I never could have done it.)

I was upset at first to learn that I had to cut two-thirds of the book and stayed up all night ruthlessly cutting recipes. I had no choice, but Irena reassured me that I could eventually have everything under one cover in another book. That was until her senior editor informed me that there is such a thing as plagiarizing one’s own copyright! I went to Elliott in tears asking him what to do and his wise reply was “Nothing—just write the book and by the time you finish things will have changed.” I took his advice and by the time I finished the entire “Great American Cooking School Series” was remaindered so copyright reverted back to the authors and it was no longer an issue. The Cake Bible was born in 1988.

Continue reading "Milton Glazer Took the Cake" »

Rose's Heavenly Cakes DVD Part 7

Sep 23, 2009 | From the kitchen of Rose in Videos

Layer Cakes

Techniques and equipment for cutting layers and frosting.

Tiering Cakes
Techniques for constructing multi-tiered cakes

Continue reading "Rose's Heavenly Cakes DVD Part 7" »

Martha Stewart Radio Appearance

Sep 24, 2009 | From the kitchen of Rose in APPEARANCES

TODAY!

Thursday, September 24
Sirius, Martha Stewart Living Radio, EatDrink Show
4 to 5 pm Eastern

(Streaming repeats this Sunday at the same time1)

Rose's Heavenly Cakes DVD Part 7A

Sep 24, 2009 | From the kitchen of Rose in Videos

Génoise

There is no better way than a video to see what the beaten egg mixture looks like and how to fold in the flour and melted butter.

A Special New Children's Book by my friend Nikkie

Sep 25, 2009 | From the kitchen of Rose in Special Stories

I have to share this with all of you. Nikkie (my dear friend Iris's daughter-in-law whom I met at the Devon & Eric wedding this past March) is so talented and her message so important. Here's what she wrote to me:

I'm sure you're not aware of this but for the past couple of years I've been tossing around the idea of writing & illustrating children's books. Like many parents I'm extremely conscious of the images Charlie and Sierra are exposed to and over the years I've found that there are simply not enough books for young children about loving yourself as you are.

With that said I am SO EXCITED to announce the official launch of my new Children's book series titled, "A girl named Charlie presents... Stories about loving yourself the way you are!"

This project means so much to me. I truly believe that every child should love and be happy with themselves and their differences, and each book in this series champions that principle.

The first release in the series, "I LOVE my Cotton Candy Hair!" http://www.amazon.com/gp/product/0578029499/sr=8-1/qid=1253546454/ref=olp_product_details?ie=UTF8&me=&qid=1253546454&sr=8-1&seller= is available now on Amazon.com.

Please share this announcement with your family, friends, coworkers and fellow parents. I'll admit that I'm biased but I'm proud of this series. I really believe that the message of absolute self-love and acceptance is one that kids need and one that my series delivers.

The Updegraf Family

Another Word on No Knead Bread!

Sep 26, 2009 | From the kitchen of Rose in Bread

Since this has turned out to be one my husbands top three favorite breads, I decided to streamline the process of placing the sticky dough into the 500˚F cast iron Dutch oven. Someone had mentioned success with letting the dough rise on parchment and then using the parchment to lower it into the pan. I tried this and it worked well except that the parchment on the sides pleated and made the crust look less attractive.

Next I tried using a large coffee urn filter and it was just perfect as a container except that it was impossible to remove from the sides of the pan and I spend about an hour with a single-edge razor until I decided that a little coffee filter wouldn't hurt us. It was so integrated into the crust Elliott never noticed (at least he didn't comment)>

Next try was spraying the coffee filter with vegetable shortening and flour spray. It stuck just about as badly. Finally I lined the inside of the coffee filter with a 13-inch round of teflon-type paper and that worked like a charm. I'm sure that a round of parchment or even foil would work about as well.

You need to have the pleated cup-shaped filter lie flat so put a weight such as a can of either side. Set the 13 inch round on top and then center the dough on top of it.

Remove the weights and the sides of the filter will curve up. I lifted the edges of the filter and set it in a bowl to give the dough support while rising.

When the dough has risen to the point that when pressed it fills the depression in slowly (wet your finger first so it won't stick) use sharp shears, run under cold water to prevent sticking to cut a deep cross in the top of the dough and lifting the sides of the filter lower it into the preheated Dutch oven.

Here's how it looks before unmolding.

Unmold the bread, set it on a Cushionaire pan or double baking sheet to prevent burning of the bottom and continue baking as per the recipe (do a search on the blog if you don't already have it).

It may seem like a lot of trouble but it's a lot less messy and more pleasant to do.

The fully baked bread

Happy Official Pub Date!!!

Sep 29, 2009 | From the kitchen of Rose in Videos

What an amazing moment—the book is finally here and it’s everything I wanted to be and more! Thanks to all of you who support me with your wonderful comments and valued appreciation.

Some of you may already know that Marie Wolf over at www.HeavenlyCakePlace.blogspot.com has been baking her way through my book and blogging about it – I’m so honored and flattered! Now, in celebration of the official publication date, she has some exciting news to share (click on the video below to find out)… Be sure to allow it to load completely before viewing so that you don’t get those annoying pauses I so dislike!

I can’t wait to see who signs up and to read your stories and see your rendition of my cakes!

Blissful Baking,
Rose

Happy Birthday Dear Book!

Sep 29, 2009 | From the kitchen of Rose in Announcements

Today is the official pub date of Rose's Heavenly Cakes though the book has been out for several weeks.

I thank you all for your wonderful feedback. There have been several "Wows"--can't get more eloquent than that. Another favorite was "insanely wonderful" (love it)!

And here's Hector's response on first receiving the book, which I leave unchanged as even his minor errors (English is his third language) touches my heart:

Everyone who has cake bible will get this one. It really is
everything one can wish for after cake bible! I know all your other
books can also be "part two" of cake bible, but this one is it!

I hope you live till 150 years, and you release a new CAKE book every
20 years. The world needs it. I am so happy you are so open to
reality and indeed you are evolving. This book shows you, the new
Rose, renassaince Rose, the Rose that is catering to today and to
people of today. Once many times I commented, narrow minded, that
mini cakes, cupcakes, red velvet, white chocolate, non mousseline,
etc, are not real cake or real baking, but now you changed my vision.
I glanced at your book 5 times last night, until taking it to bed and
flip every page from the very first page, page by page until past
middle of book and falling to sleep. I also looked at the cover, the
hard cover, the spine, the paper, how this is all built.

I loved my mention, I told my friends I am mentioned in the
ackowledgements, perhaps in very short and small print, but now, I
have near 5 lines if not a whole paragrah about me! I also loved the
part you say that writting is lonelly, and the blog makes you no
longer lonelly. So many new angels came to you thru the blog and keep
coming, I think now is the perfect time to revamp the blog, change the
design, add more functionality, no idea how, so many new technologies
now. Maybe just have you come back to it the same way we miss you,
with your many generous comments and answers. I think you will, new
book to blog about!

I don't know how you keep track and in touch with the many people you
mention in the ackowledgement and introduction. The world is at your
feet, so many friends, colleges, agents, and also computer people! I
love woody's picture, with his meassuring device, really neat and well
presented.

Love the lemon poppy seed cake baked on the heart nordic pan, the
slice is so stunning!

I thought you already told me everything about the book, you have
been, and that yesterday I wouldn't be impressed. I was so wow, this
book is so beautiful my dear, so you, and it shows you made this book
for love and as a gift to people that you love, many people, and with
individual attention. Each cake is a love story! You wrote a cake to
each person you love, like a musician giving the gift of music, you
write one new song for each one of us. Thank you for been who you are,
only you know how and there is only one like you, Rose, but so glad
this flower comes in many colors!

I hope this book does well and that you take a lot of ginseng and
embrace publicity, the news, the media. We really like to hear your
side of the story about this book, now that is out to the public!

Continue reading "Happy Birthday Dear Book!" »

Rose’s Heavenly Cakes DVD Part 8

Sep 30, 2009 | From the kitchen of Rose in Videos

Decorative Piping
The basic techniques for piping buttercream

Piping Ladyfingers
Finishing piping demo and then a new technique using Wondra flour and the right amount of cream of tartar makes it fool proof and the results are well worth the effort!

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

Rose's Heavenly Cakes DVD Part 4

The First Newspaper Interview for the New Book!

Brown Rice Pearls

Hector's Preview Three from "Rose's Heavenly Cakes"

Rose’s Heavenly Cakes COMMENTS & QUESTIONS

Rose's Heavenly Cakes DVD Part 5

Happy 09-09-09 Day!

Epicurean Classic Part Three of Three

Epicurean Classic Part Two of Three

The Epicurean Classic Part 1 of 3

Ode to Windows on the World

Fabulous Review in Zester Daily!!!

Latissima Love

Away til Sept 18

Message from Rose Part Two 2009

Asian Tourists in the Near New York Fall

Rose's Heavenly Cakes DVD Part 6

Canadian Chicken

Milton Glazer Took the Cake

Rose's Heavenly Cakes DVD Part 7

Martha Stewart Radio Appearance

Rose's Heavenly Cakes DVD Part 7A

A Special New Children's Book by my friend Nikkie

Another Word on No Knead Bread!

Happy Official Pub Date!!!

Happy Birthday Dear Book!

Rose’s Heavenly Cakes DVD Part 8