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Baking Bible Book Production Phase 6

Feb 22, 2013 | From the kitchen of Rose

Baking BIble Production Postings.jpg

We Finished the Manuscript! (242,141 words, 1,118 pages)

After spending several days revising the entire order of the ingredient and equipment chapters, I reformatted the entire manuscript with the spacing and font required by the publisher.

The manuscript is now ready to be transferred to a disc to submit on March 13.

Woody is working on the style sheet to give to the copy editor. And soon production officially will begin in our new home, Houghton Mifflin. The Baking Bible is on its way to becoming a book.


Hi Paulette,
We ask if the White Chocolate Elite Buttercream you mentioned but not listed in The Cake Bible is either the Creme Ivoire Deluxe (Luxury White Chocolate Buttercream) on page 522, which we indicate a 1 week at room temperature storage time; or the White Chocolate Cream Cheese Frosting on page 525, which we indicate a 1 day at room temperature storage time?
We would think that if it is under a tent and temperatures under 90 degrees that the frosting will be fine for the hours you mentioned as the white chocolate aids in stabilizing the frosting. You could also keep the cake refrigerated until a couple of hours before it needs to be taken outside and allowed to start warming up in a cool room temperature.
Rose & Woody


paulette zucker
paulette zucker
03/11/2013 05:31 PM

Just received your cake bible for use in baking a wedding cake for my son..back in 1982 in bonappitet i used your special occasion cake and then used the same receipe for many years and opened my own out of house baking business..closed now since 1990 but kept this receipe but have a question...i am using your white chocolate elite buttercream frosting and have purchased choco and ready to make this weekend..however the venue son is using requires cake to out 4 hours, and it is a outdoor reception...I need to know if the the buttercream will hold up because it has white chocolate to stablize it, or not. This event is 3/23/13 in florida and could be too warm...it will be under a tent however, so I hesitate now to complete the cake as I planned...fondant will sweat also, so oould you comment on this? thank you Paulette Zucker amatuer baker great admirer of you and your books


Hi Wale,
We have researched and tested emulsions and have experienced that some have a synthetic after taste. We have seen that they have a place in commercial baking, but for home baking we prefer oils and extracts.
Rose & Woody


Hello Rose,

Congrats on the book and I look forward to its launch and I hope it wins a IACP and James Beard Award!!!

I just want to ask if you are aware of an emulsion used in place of extract. There is one produced by LorAnn Oils - Bakery Emulsions

Have you ever experimented on it.

What is a bakery "emulsion"?
Emulsions are water-based, alternatives to extracts. The flavor is micro encapsulated in natural stabilizers and suspended in water. This encapsulation enables the flavor to not lose its integrity when exposed to high heat.
Which means....Use baking emulsions instead of extracts with better results!

When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts.

Emulsions have a more potent, robust flavor.
Won't "bake-out" when exposed to heat
Gluten Free & Sugar Free

Use emulsions to flavor:

Sweet breads & pastries
Frostings & glazes
Fondants, fillings & cream centers

If your recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.

Thanks for the reply



Wow! Congratulations on the tremendous work!! The book will be amazing!


Cynthia Renee
Cynthia Renee
02/22/2013 01:12 PM

Thank you Rose for the updates. I do so appreciate them as it makes the waiting a little easier and not seem as far off.



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