Video Portrait of Rose by Ben Fink
Apr 25, 2011 | From the kitchen of Rose
I've long imagined it would be lovely to have a portrait in painting, but never dreamed I'd someday have a live one instead!
Artist/photographer Ben Fink captured the essence of my cakes in Rose's Heavenly Cakes, but he felt that to capture me as a whole person the best way would be in motion. So he created this treasure of a video portrait which magically manages to capture my very soul.
Ben has the rare ability to trigger all the viewers' senses, creating the impression that they are right there gaining an intimate knowledge of the person and the process.
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Rosa Maggie in reply to comment from Woody Wolston
04/28/2013 11:31 AM
hello Woody,and thank you, I want to use this strawberry cream cheese as a filing for a two layer Cake?
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Woody Wolston in reply to comment from Rosa Maggie
04/28/2013 10:32 AM
Hi Rosa,
We ask what are you looking to make?
If you are making a frosting, then adding strawberry puree to the Dreamy Creamy Frosting will give you a strawberry flavored cream cheese frosting.
If you are looking for more of a spread for bagels, then blending some strawberry butter and cream cheese together will work.
Rose & Woody
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Rosa Maggie in reply to comment from Woody Wolston
04/28/2013 08:06 AM
Hello Rosa and Woody, I have a question for you, how do I make Strawberry cream cheese? Or do I have it in one your books but the only one I have seed is the Dreamy Creamy White Chocolate.....P.S. I have all your cook books.
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Woody Wolston in reply to comment from Rosa
12/31/2012 11:55 PM
Hi Rosa,
Yes.
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Rosa in reply to comment from Woody
12/31/2012 09:40 PM
hello Woody and I did make the fruit cake with the orange juice and it was good thank you so much..
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Rosa in reply to comment from Woody
12/31/2012 09:38 PM
Hi Woody I have homemade Lemon Curd, so is that ok and in place of Passion fruit and still follow the recipe with the lemon curd?? And I do wish yous a happy new year 2013 ....Rosa v.
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Woody in reply to comment from Rosa
12/31/2012 07:41 PM
Hi Rosa,
We suggest you try Lemon Curd. You may want to see if Amazon ships to Canada as Perfect Purée is on the website.
Rose & Woody
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Rosa
12/31/2012 05:35 PM
Hello Rose and Woody hope you had a wonderful Christmas I just wonder if I can’t find Passion fruit It is hard to find in Canada , Ontario , Barrie to make the white Gold Passion Genoise and is there something else that can be used ?
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Rosa in reply to comment from Woody
12/16/2012 07:05 PM
thank you so much Rose & Woody for yous asnswering me back soon and Merry Christmas to both of yous ...Rosa.
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Woody in reply to comment from Rosa
12/16/2012 02:06 PM
Hi Rosa,
You can substitute orange juice for the hydrating liquid for the glaceed fruits. The brushed on rum is for increasing the shelf life of the fruit cake which can be omitted. The fruitcake will keep for a couple of months frozen without it.
Rose & Woody
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Rosa
12/15/2012 04:41 PM
Hello Rose and woody I have a problem with the fruitcake in the Rose's heavy cook book , what can I use instead of dark run , can I use orange juice ?...Ps. please get back soon to me and thank you so much..Rosa.
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Woody Wolston in reply to comment from Cynthia
11/28/2012 01:32 AM
Hi Cynthia,
What was incredible about the video as I was assisting Rose for the entire video shoot, Ben's first, was that we had no idea what he was filming. He set up is various cameras in the typical "tv show" locations and angles. We only saw a few raw glimpses of what his cameras captured.
Then months later, this incredible portrait of Rose's skills and personality infused into these recipes and the creations that emerged. Ingredients coming to life thru Rose's alchemy and captured sensitively by Ben.
Rose & Woody
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Woody Wolston in reply to comment from Gayleen McLean
11/28/2012 01:19 AM
Hi Gayleen,
We are assuming your scale does not have a gram's setting and the fractions are for less than 1 ounce. If so, we suggest you make a chart to show the decimal equivalent to your scale's fractions. 1/4=0.25 ounces, 5/8=0.625 ounces, etc. Unfortunately, for some measurements you will have to guess as if we give 0.3 ounces as an example.
Fortunately, you can buy reliable digital scales that also read in grams (which is far more accurate) for under $25.00. Rose and I both use My Weigh Scales for conducting our tests as the brand has a variety of scales at reasonable prices. Rose has My Weigh scale that almost looks like new, is over 7 years old, has been used for 100s of tests, and was less than $40.00. Mine looks a bit more worn, but still works even with one button completely worn off.
Rose & Woody
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Gayleen McLean
11/27/2012 09:21 PM
How can I get a question answered about measurements in your recipes?
For example, I use a scale for measuring dry ingredients, in your recipes
You might have 9.5 oz. flour, my scale uses fractions 1/4, 5/8 etc. how do I
measure?
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Cynthia
10/03/2012 03:45 PM
Exquisite cookbook. I must thank you for the 5pounds I gained watching the video, but it was worth it! You have a wonderful gift and am glad you have chosen to share it with us, your readers!
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rose Levy Beranbaum in reply to comment from idalina
10/03/2012 10:03 AM
idalina, what a beautiful note. i truly treasure it. you MUST check out my latest--"rose's heavenly cakes." you can take it out of the library!
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idalina
10/03/2012 09:24 AM
Hello Rose...l haven't been to your page in a while but, today l popped in a took a look at your clip...a moment with Rose.
My comment today is to about that clip. I bought two of your books (both cake bible) You bring a smile to my face and now l see why it is that your cakes are sooo wonderful...its the love for baking and the gentleness that you talk about them that comes through. The cakes come down to your gentle personality...a lovely person indeed.
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Rosa in reply to comment from Woody Wolston
09/03/2012 04:30 PM
Hi Woody,Can you pleses explain this to me
The Chocolate Domingo Cake is a beloved chocolate cake from the Cake Bible. The recipe is for one 9" round cake pan, 2" deep. I offered this cake for a party of 100 and converted the recipe into a wedding cake: a top tier consisting of two 9" cakes, and a bottom tier consisting of two 12" cakes. What attracted me to make this recipe a wedding cake was its high butter content which near guarantees a moist and tender cake even after 3 days of baking, which is the average span of time of a wedding cake to decorate, deliver, and display.
For the top tier, I multiplied x2 every ingredient and baked two 9" pans. For the bottom tier, I multiplied x4 every ingredient; and in addition multiplied the baking powder and baking soda x0.84, which is indeed a subtraction, and baked two 12" pans. A 12" pan is very close to twice the volume of a 9" pan. I used Rose's Heavenly Cake strips on all pans, fitting 3 strips with large paper clips on each 12" pan. Oven temperature was as indicated in the 9" recipe. The oven times were longer since i baked two 9" cakes at once (35-45 mins) and then two 12" cakes at once (50 to 60 mins).
Pease let me know if this is ok...Rosa
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Rosa in reply to comment from Woody Wolston
09/01/2012 06:24 PM
Hello rose, my name is Rosa and I have a question for you
I’m not too sure about the this!
In Hector's Words:
The Chocolate Domingo Cake is a beloved chocolate cake from the Cake Bible. The recipe is for one 9" round cake pan, 2" deep. I offered this cake for a party of 100 and converted the recipe into a wedding cake: a top tier consisting of two 9" cakes, and a bottom tier consisting of two 12" cakes. What attracted me to make this recipe a wedding cake was its high butter content which near guarantees a moist and tender cake even after 3 days of baking, which is the average span of time of a wedding cake to decorate, deliver, and display.
For the top tier, I multiplied x2 every ingredient and baked two 9" pans. For the bottom tier, I multiplied x4 every ingredient; and in addition multiplied the baking powder and baking soda x0.84, which is indeed a subtraction, and baked two 12" pans. A 12" pan is very close to twice the volume of a 9" pan. I used Rose's Heavenly Cake strips on all pans, fitting 3 strips with large paper clips on each 12" pan. Oven temperature was as indicated in the 9" recipe. The oven times were longer since i baked two 9" cakes at once (35-45 mins) and then two 12" cakes at once (50 to 60 mins).
For the 9’two-tier
84 grams- cocoa powder
320 grams - sour cream
4 -large eggs
3 teaspoons - pure vanilla
312 grams- cake flour
400 grams- white sugar
1 6/8 teaspoons- Baking powder
1 2/6 teaspoons- Baking soda
1 teaspoon -Salt
400 grams- unsalted Butter
Pease let me know if this is ok...Rosa
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Rosa
09/01/2012 06:23 PM
In Hector's Words:
The Chocolate Domingo Cake is a beloved chocolate cake from the Cake Bible. The recipe is for one 9" round cake pan, 2" deep. I offered this cake for a party of 100 and converted the recipe into a wedding cake: a top tier consisting of two 9" cakes, and a bottom tier consisting of two 12" cakes. What attracted me to make this recipe a wedding cake was its high butter content which near guarantees a moist and tender cake even after 3 days of baking, which is the average span of time of a wedding cake to decorate, deliver, and display.
For the top tier, I multiplied x2 every ingredient and baked two 9" pans. For the bottom tier, I multiplied x4 every ingredient; and in addition multiplied the baking powder and baking soda x0.84, which is indeed a subtraction, and baked two 12" pans. A 12" pan is very close to twice the volume of a 9" pan. I used Rose's Heavenly Cake strips on all pans, fitting 3 strips with large paper clips on each 12" pan. Oven temperature was as indicated in the 9" recipe. The oven times were longer since i baked two 9" cakes at once (35-45 mins) and then two 12" cakes at once (50 to 60 mins).
For the 9’two-tier
84 grams- cocoa powder
320 grams - sour cream
4 -large eggs
3 teaspoons - pure vanilla
312 grams- cake flour
400 grams- white sugar
1 6/8 teaspoons- Baking powder
1 2/6 teaspoons- Baking soda
1 teaspoon -Salt
400 grams- unsalted Butter
Pease let me know if this is ok...Rosa
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Bob Spena in reply to comment from Woody Wolston
04/12/2012 06:14 PM
Woody, Am I correct that the Rose's Favorite Flaky & Tender Pie Crust Rx in this blog is for a single crust pie? TIA,
Bob
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Bob Spena in reply to comment from Woody Wolston
04/12/2012 06:04 PM
Thank you Woody, I'll give it a try. Bob
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Woody Wolston in reply to comment from Bob Spena
04/12/2012 05:52 PM
Hi Bob,
The water amounts are correct for the crusts shown on pages 29-30. However, Rose revised this recipe to her ultimate butter crust that has replaced the water with cream which has been increased slightly. The recipe is posted on this blog as Rose's Favorite Flaky & Tender Pie Crust .
We like this crust so well that it will the pie crust for most of the pies in the new book.
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Bob Spena
04/12/2012 11:09 AM
Dear Rose,
I made your Flaky Cream Cheese Pastry for 2 Crust. The Pie Bible calls for 2 Tablespoons of water, which was nowhere near enough water to bind the mixture. I viewed the Lemon Pucker Pie video where you make the Flaky Cream Cheese Pastry for a single curst and you appear to use several ounces of water.
What is the approximate correct amount of water for the Flaky Cream Cheese Pastry Crust?
Any information will be appreciated.
Bob
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rose Levy Beranbaum in reply to comment from Monica Gibbs
01/29/2012 04:44 PM
darling little monica--at least that's what you were the last time i saw you about 45 years ago! you always had the most loving heart and i have never forgotten you. it's unbelievable that a we will have the chance in a mere few weeks! who would ever have guessed that you would grow up and make your grandmother polly's chocolate mayonnaise cake from my book. life has a come a full circle. polly was the most loving person i've ever known and i think you must have inherited this gene! it's so wonderful to have you both back!
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Monica Gibbs
01/29/2012 04:10 PM
My Dear Aunt Rose!
If I could be reincarnated into another being, I truly believe I would want to be you! I feel the love of baking as a way of relaxing and feeling productive. I can only imagine the satisfaction you must experience in being in love with baking, it shows! Can't wait to catch up! See you soon...
Love Monica
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leslie wright
10/07/2011 08:13 PM
I have long been a fan of you & The Cake Bible having made at least 11 wedding cakes from it. What a delight to see you in person. People have often commented to me at how much work went into a big cake and I always tell them it's not work when you love what you are doing. Thank you for everything that you do!
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Flour Girl
09/30/2011 10:59 AM
I really enjoyed this video. It is motivating! I have ingredients on my counter, coming to room temperature, and can't wait to start baking. Thanks Rose!
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woody in reply to comment from ou
07/01/2011 12:24 PM
Hi Ou,
If you bake other things in the oven, you can use it for baking cakes, pies, or breads as long as you regulate its heat. You may want to check with friends that have similar ovens to see if they need to adapt a recipe for baking times or temperature.
When we give milk as an ingredient, we are stating cow's milk. If we use a different milk like goat's milk, we will state it.
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ou
07/01/2011 05:05 AM
hi rose i have bought one of ur books but dont have an electric oven. can i be safe by using a traditional fabricated oven.(this is an oven where you regulate the heat by yourself i live in Ghana.)'thanks.in your cake reciepes when you state using milk ,what type of milk do u mean.please clarify.thanks
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Rose Levy Beranbaum in reply to comment from Tammy
05/23/2011 01:06 PM
tammy, just plain old ganache, or is that a contradiction in terms?!
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Tammy
05/23/2011 01:04 PM
There is something calming about baking. Beautiful video. Which recipe did you use for the frosting on the deep chocolate passion wedding cake in the video?
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Rachelino
05/16/2011 01:38 PM
OK, after watching this video, tonight I am going to make the deep chocolate passion cake with fresh cherries on top to celebrate their short season.
Rose, this video is gorgeous. I feel the same. Baking calms me down, and puts me in a good mood....
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Mary Saxon
05/07/2011 10:40 AM
Such a lovely portrait of such a deserving artist. Excellent choice of music too.
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Elizabeth
05/03/2011 07:39 PM
You are a joy! Your books and videos reflect your knowledge and this video reflects your love of baking. I smiled throughout.
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Olawale
05/03/2011 06:47 AM
Hello Rose,
you really teased me in this video presentation. I felt hungry all through.lol
Its was inspiring and like you said, when you spilled something on the pages... it happened to me as well and it was water this time on the dust cover, i felt so bad and sad, i tried "ironing" to make it dry faster, but to my surprise..it spoilt the back cover and the ruined it so badly.
Wale
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Lhasa Girl
05/03/2011 04:48 AM
Speaking Heavenly Cake Mona Lisa
Just Beautiful
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Rose Levy Beranbaum in reply to comment from Sherrie
04/30/2011 02:01 PM
At play when at work--perfect definition!
Ok all--watching that cake makes me hungry too. It's the deep chocolate passion wedding cake but just one 9" layer.
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kyle
04/30/2011 11:00 AM
Rose, that was just marvelous! Which chocolate cake was that? The carrot and white velvet butter is on my agenda today, along with some sort of loaf bread.
Bon weekend!
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Sherrie
04/26/2011 06:40 PM
I loved this video portrait and how Ben captured your playfulness. I suppose that's the definition of following your passion -- at play when at work?
And Julie beat me to it...what is the chocolate cake? Yum!
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Julie
04/24/2011 10:07 PM
I thoroughly enjoyed that video, what a beautiful collaboration. Could you tell us which chocolate cake and frosting that was?
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Samantha
04/24/2011 02:55 PM
That was a delightful portrait! And I thought the music was well chosen too. It was so enticing...
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Lisa Yockelson
04/24/2011 10:05 AM
This video has the expert touch of two professionals. The creativity of both worlds (baking and art-photography-video) merge to capture a unique view of Rose.
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Link to My Appearance on the Martha Stewart TV Segment
One Year Ago in Portland Oregon