MY NEXT BOOK
Dec 04, 2011 | From the kitchen of Rose
On 11-11-11 the contract for what will be The Baking Bible, my 10th cookbook, was finalized with Wiley who is also the publisher of Rose's Heavenly Cakes.
The Baking Bible also will be a large full color book, including all new recipes for cake, pie and pastry, cookies, and bread.
The book is anticipated to be published in the fall of 2015 (bibles don't get written overnight) but the date is never cast in stone so far ahead.
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Hector in reply to comment from huston beverly jr
12/19/2011 02:18 AM
I agree w woody and let me add that several people have brought up that it is a bit of a serving or cutting issue when cakes crumble. This happens on butter cakes THAT ARE DELICIOUS. Butter cakes are designed to melt in your mouth, so that is what makes them do palatable. Butter melts at the exact temperature of the human body.
There are several things that I thought of to help this:
1- be sure your butter temperature is correct when mixing your cake; soft squeezable but still holds its stick shape. Eggs should be at room temp, as well as milk if used. When cold, butter won't emulsify well with flour, thus making the cake more crumbly than usual.
2- when serving the cake, you need to do it with care. Use a good serrated knife and not a pancake turner or cake server without a knife edge! Also, be aware, if the weather is very warm, the cake will be more crumbly! I find a profound difference when eating a butter cake outdoors at 90oF vs indoors at an air conditioned office at 72oF.
3- are u using a stand mixer? Be aware that if using a hand mixer, u need to up the speed or time. Even when using a stand mixer, I recommend beating an extra minute or two to make butter cakes less crumbly if that is your preference.
4- now, you may want to try the oil cakes. The texture isn't crumbly because oil works differently than butter. Such as the miette tomboy, the German chocolate, the banana or pumpkin or carrot cakes, etc
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Woody Wolston in reply to comment from huston beverly jr
12/19/2011 12:05 AM
Hi Beverly,
May we ask which cakes from Rose's books are you having too soft and crumbly cakes?
We will also state that cakes made from scratch are generally tender and crumbly than cake mixes as they usually do not have added pudding, binders, or preservatives as ingredients.
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huston beverly jr
12/18/2011 10:05 PM
hello rose my name is huston from illinois and iam very passionate about baking and everyone just love the stratch cakes i make but onbe problem i have with them almost everytime they seem really soft soft as when you cut it its really flaky and tends to crumble instead of just a clean sliced cut holding solid it tears what am im doing wrong rose help me
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pamela
12/15/2011 10:20 PM
Rose... I join the others in commending you and I, too, eagerly await the Baking Bible!! I'm pleased with all of your books and am so thankful to have them all. God bless you and the work of your hands and strengthen you to the task!!
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pamela
12/15/2011 10:14 PM
Rose... I join the others in commending you and I, too, eagerly await the Baking Bible!! I'm pleased with all of your books and am so thankful to have them all. God bless you and the work of your hands and strengthen you to the task!!
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Woody Wolston in reply to comment from Olawale
12/07/2011 10:27 AM
Hi Wales,
As the headnotes reads for the German Chocolate Cake, the batter used for it is also used for the wedding cake, the ice cream sandwich cake, and the designer cupcakes. If you are making 9 inch layers, you would multiply out a recipe that uses 9 inch layers~~the German Chocolate.
Contact your sales representative on using preservatives as preservatives and commercial baking is a not part of our genre in baking and then experiment their additions for the individual batter recipes you choose to bake.
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Olawale
12/07/2011 07:18 AM
Hello Rose,
I want to bake the German Chocolate Cake this Christmas with cherries on it to make it more fancy. Its going to be a mass production, lots of batches and I intend multiplying the base recipe more than 10times to fill all the pans am using.
since the cake recipe is the same as the deep chocolate passion wedding cake, which one should I multiply to give me the capacity I want.
I have access to cornflour(or corn starch), can I use the German Chocolate cake for the base recipe? will the cake have a slight dip. You didn't mention it in the 'note' section of the German chocolate cake , but you said, if you using 100% bleached all purpose flour in the deep chocolate passion, the cake will dip slightly, page 412 of RHC.
I just want to eliminate the "dip".
Peradventure, if you recommend the wedding cake version, which one should I use as my base recipe and multiply, the 6/9 pans or the 12"pan.
I know the cake will last long if refrigerated because it is made with oil, but I want to boost it more with a powdered preservative called Calcium or Sodium Propionate: It is added to cakes, pies and other pastries because it does not have an effect on the necessary leavening agents. The calcium in calcium propionate alters the chemical actions in leavening. Above all it will prevent mold formation on the cake.
Thanks
Wale
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Hector Wong in reply to comment from Rose Levy Beranbaum
12/06/2011 01:22 PM
Vera, i am sorry to hear that you can't eat gluten. are you celiac? if not, gluten isn't bad for you!!!!!!!
i prefer gluten free cakes that are originally designed that way, flourless. cakes with flour that are converted to gluten free, usually contain a higher amount of fats and sugar. what else will work as the binding force other than gluten? needless to say, cakes with flour that are converted to gluten free taste very different and have a very different texture.
more so, a cake without flour is lighter, anything without gluten is lighter and you don't feel as full or bloated. but i see a lot of people eating a double or triple size, because it isn't as satisfying. so really, gluten free foods defeat the purpose for people trying to loose weight. i eat gluten (and i am glad i am not celiac), and to keep from feeling bloated i just don't eat giant amounts. even water makes one feel bloated, when in excess.
ok, just my 2 cents, not sure, if i am addressing or applying to you, just saying in general.
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Rose Levy Beranbaum in reply to comment from Vera
12/06/2011 01:15 PM
yes vera, just as in "rose's heavenly cakes" there will be flourless recipes.
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Vera
12/06/2011 12:15 PM
I hope its got a section on Gluten-Free!
I love baking and don't want to give it up!
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Bill
12/06/2011 08:04 AM
Good morning Rose:
Sorry for my absence on the blog. Life has been a bit "in the way" lately, but things do seem to be going back to normal. Since I try to keep my few precious hours each week at home as peaceful as possible, I don't have a computer in my apartment, which means that I can only post to the blog from my office.
Now, the new book is due in 2015? 2015? 2015? You know how impatient I can be! AHHHHHHHHHHHH! LOL
Can't wait! Hope you had a good thanksgiving.
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faithy
12/05/2011 11:06 PM
I can't wait too! I want to place an order for it now. :) I am missing the bake-along weekly session with Marie and HCB gang.
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Jane
12/05/2011 04:57 PM
I am so excited!! I can't wait for it to get here. I'll definitely be ordering it as soon as it's available!
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Hector Wong in reply to comment from Rose Levy Beranbaum
12/02/2011 05:35 PM
swiss meringue is as u say, granulated or powdered sugar is added to the whites, heated over a water bath, then whipped. it is less stable than italian meringue because the sugar syrup doesn't heat as high.
swiss meringue is considered "easier" to make at bakeries. swiss meringue has the same texture and pipes like a dream like italian meringue. but it will melt sooner than italian meringue. if your room is air conditioned, as most bakeries are, will not be an issue.
i believe the taste is also as good, and big bakers, such as Ron Ben Israel, use swiss meringue buttercream almost exclusively. i think because it is much easier to scale up than italian meringue.
i only make italian meringue buttercream because every little leeway at my warmer weather counts!
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Rose Levy Beranbaum in reply to comment from Sherrie
12/02/2011 05:10 PM
sherrie, you're right about swiss meringue being different from italian meringue in that the sugar is added right away and that is exactly why i ignored it! heating the sugar to a higher temperature syrup is what makes it so stable and beautiful to work with even holding up well in warm weather. but i will address this somehow in the new book since so many people have asked about it.
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Sherrie
12/02/2011 04:53 PM
I, too, am eagerly awaiting 2015!! I think this book would be a perfect gift idea,too! Who wouldn't welcome a baking bible?
Perhaps there is some confusion about Swiss Meringue in the baking community, because I, like Jeanne, thought Swiss Meringue to be different than the Italian Mouselline. I understand Swiss Meringue to be a buttercream made by warming the egg whites with sugar added to them already -- and then beating to a meringue and completing the buttercream as per usual. I could very well be wrong...but nonetheless, it is possible that there is a general misconception about the Swiss Meringue Buttercream among bakers that could be clarified in the new Bible :)
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Sweet Tooth
11/30/2011 08:13 AM
2015???? that is such a LOOOOOONNNG...wait! Oh man I have to be super patient I cannot hardly wait!!! :D
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Gene Russell
11/28/2011 10:09 AM
Why keep picking on those poor Christians? How about 'Rose's Baking Talmud'?
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David Chau
11/26/2011 09:09 PM
Yeahhhhhhh!!!
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Rose Levy Beranbaum in reply to comment from Jeanne
11/26/2011 06:56 PM
thank you jeanne for your lovely comment.
actually swiss meringue buttercream is the same as my mousseline buttercream!
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Jeanne
11/26/2011 06:25 PM
Yay!
Can I ask if you'll consider including Swiss Meringue buttercream in this new book? I know others have included swiss meringue buttercream in their books, but no one can approach your definitive techniques!
Looking forward to the new book; and thank you in advance for the gift of you writing another book! From reading about your experience with RHC, I know it's a tremendous labor of love, as well as a lot of time away from family and friends; thank you! :)
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Rose levy beranbaum in reply to comment from Hector
11/26/2011 03:11 PM
Funny you should mention it. 25 years ago Burt Greene suggested that title and when I asked him why he didn't use Burt's bible for his own books his answer was; I've wanted to but I've been living with a minister's son for 18 years who won't let me!
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Hector
11/26/2011 02:58 PM
how about this title instead : ROSE LEVY BIBLE
or BERANBAUM's BAKING BIBLE.
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kcupdrawer
11/25/2011 07:51 AM
Woww!! Congratulations Rose. good news. I will follow your book.
http://www.caloriesinboiledrice.com/
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Julie
11/25/2011 06:20 AM
Congratulations! Now if 2015 could only get here a bit faster...
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Rose Levy Beranbaum in reply to comment from Mendy
11/24/2011 11:04 PM
thank you all for your enthusiastic responses!
mendy, i'm always happy to hear your opinion but i have to tell you that i also did the pie and pastry bible and the bread bible. so the baking bible is going to include all the things i've discovered since each book. i wanted to call it rose's heavenly baking but the publisher thought the baking bible would be a strong title as a continuation of my theme, however, this will be my last "bible" title.
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Mendy
11/24/2011 02:37 PM
ב''ה
הצלחה רבה!
Much success!
The name is a little confusing/disconcerting, being so used to associating you with the 'Cake Bible.' Does the cook book have a new twist, a life of its own? Is it just a re-hashed Cake Bible? These are the thoughts that go through my mind when I read the name. Just my honest opinion.
Count me in for the bake through though! If the good Lord is willing and the creek don't rise... :)
I have 13 cakes to go in Heavenly Cakes!
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evilcakelady
11/23/2011 10:24 PM
Yay!!! I am so excited. Thank you for sharing the news with us so early on! I am also looking forward to the bake-through of this next book, and offer my services towards any possible testing or whatnot you might need.
Happy Thanksgiving!
Jennifer
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Flour Girl
11/23/2011 09:39 PM
YAY!!!!! I am so excited! This is great news!!!
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Hanaa
11/23/2011 11:45 AM
That's wonderful news, Rose. I feel like this new is almost a mini-Thanksgiving present from you to us, your fans. I love love love the title!!! Looking forward to the bake-through with Marie already. I have no doubt you'll have another dream team by your side for this book too. Of course, you'll always have Woody which is pretty comforting in itself. Looking forward to any recipe testing/reviews you might need along the way. Happy baking and a very happy Thanksgiving to you and your family (especially that granddaughter of yours - way to go Haley!!!).
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Rose Levy Beranbaum in reply to comment from CharlesT
11/23/2011 11:32 AM
charles, i've always sang a song in back of my mind when working on my books--frank sinatra "i did it MYYYY way." certainly i get far less resistance to my ideas than when i was an unproven author. and also doing a book is a great team effort. i posted the publishing process of rose's heavenly cakes on the blog bc i thought it would be interesting for people to see just what is involved behind the scenes.
i was blessed with a true dream team for this last book. and always, throughout all my books, sometimes i compromised but when i felt really strongly about something the editor always always listened. in fact, i remember maria guarnaschelli saying "i LOVE when you feel so strongly about something." she knew it meant i had thought it out thoroughly and cared enough to stand up for it. pam chirls, editor of roses heavenly cakes and the upcoming book was always my advocate and interestingly we were 99.9% in agreement!
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CharlesT
11/23/2011 11:23 AM
Rose, I'm curious: given the success of all your cookbooks, do publishers now give you a carte blanche, or do they still try to talk you into doing things their way?
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CRenee
11/23/2011 11:19 AM
Congratulations Rose!! I anticipated this given your question re: ounces. I guess this means I have until 2015 to bake through RHC and TCB? Besides the usual time constraints, it is just hard to bake through because the ones I have done are so delicious, I have to repeat. I am looking forward to this.
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Rose Levy Beranbaum in reply to comment from Zach Townsend
11/23/2011 11:07 AM
no zach, not today, but tomorrow it will begin to feel like it is!
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Zach Townsend
11/23/2011 11:02 AM
congrats! Is it 2015 yet?
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Katya
11/23/2011 09:54 AM
Congratulations Rose. I too am dreaming of that bake-through, or any previews/testing that you might need along the way. Happy Thanksgiving to you and yours.
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joyce
11/23/2011 09:54 AM
I can't wait for your new book to be out! Will be waiting patiently for it, to be honest, very impatiently!
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aecummingsII
11/23/2011 09:46 AM
Oh Rose! I never want to hurry time but if I concentrate as hard on my daily goings on as you will be on The Baking Bible; fall of 2015 will be here before you know it! I bet Marie is already dreaming of the bake through of your new book! Good luck and Godspeed to all involved.
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Jennifer Barnaby
11/23/2011 09:46 AM
Congratulations and good luck! I've reserved a space on my cookbook shelf for it next to your others because now I know what I'm getting for my birthday in 2015.
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