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THE CAKE BIBLE E-BOOK is NOW available for purchase on Amazon, Apple IBooks, and Barnes & Noble.

Category ... Announcements

The Cake Bible E-Book!!!

Aug 27, 2016 | From the kitchen of Rose in Announcements


September 6 is the official release but you can preorder now on Amazon, Apple I-Books, and Barnes & Noble. it's available on all platforms--Amazon Kindle, Apple IBooks, Barnes & Noble Nook, and Google Play.

The Cake Bible

It has been 28 years since the publication of the hard cover edition which is now going into its 54th printing. It has changed my life and people have reported to me around the world that it has changed many others' lives as well. The electronic edition is both beautifully designed and highly functional.

YES! You CAN Unmold a Meringue Pie Shell!!!

Aug 13, 2016 | From the kitchen of Rose in Announcements


Recently, I learned a great tip from my cousin's wife Vicki who comes from Australia and now lives a mere hour away from us. We were talking about the famed Pavlova--a fabulous crisp meringue shell with marshmallowy interior, filled with whipped cream and fresh fruit. Woody and I had made numerous tests to perfect the consistency of the meringue for our upcoming Rose's Baking Basics book. I've always baked my meringues by piping or spreading them on parchment, which effectively prevents sticking. Vicki, however, said that she instead dusts the pan with cornstarch and the meringues slide off with ease. Of course I just had to try this immediately with the always tricky/sticky piped meringue baked in a pie plate, featured in The Baking BIble for the "Pomegranate Chiffon Pie."

Prior to Vicki's suggestion, I had recommended coating the pie plate with vegetable shortening and then dusting with Wondra flour. It was always difficult to remove the first piece, and not that much easier to achieve attractive slices. (Note: meringue does crumble when cut.) My first test was using cornstarch instead of flour and the meringue still stuck. I suspected that the shortening did not coat evenly so the next test was coating the pie plate with non-stick cooking spray and then dusting it with cornstarch. This test proved to be the charm.

I waited impatiently for the meringue to cool completely and then dislodged the very top edge along the rim with the tip of a small knife. I hesitatingly nudged the meringue forward slightly and, to my great joy, it moved. Holding my breath, with my fingers, I then lifted out the entire meringue shell onto a plate. I gazed at this wondrous sight, but it didn't take more than a few minutes to start wondering how it would work with just the non-stick cooking spray and no cornstarch. I coated the pie plate with non-stick cooking spray and removed excess with a paper towel. Instead of piping the meringue, I just spread an even layer into the pie plate. Without the cornstarch it was more difficult to spread the meringue.


At the same time and temperature (and the day was actually less humid) the meringue was still a little gooey in places so I returned it to the oven because meringue will not unmold in one piece if not completely dry. It stuck in places even when completely dry, which indicated that the cornstarch is necessary.


Piping the meringue makes it easier to make it consistent in thickness but spreading it looks just as good.

Non-stick cooking spray plus cornstarch is ideal and makes it possible to unmold the meringue. Non-stick cooking spray alone is slippery, which makes it harder to spread the meringue, and will not be possible to unmold in one piece.

With or without cornstarch, non-stick cooking spray make removing the slices much easier than shortening and flour.

Rose & Woody Bake and Kitchenware Summer Specials 2016

Jun 26, 2016 | From the kitchen of Rose in Announcements


We are listing these lowered priced items and new listings until they are sold

New Metro Beater Blades for KitchenAid 5 qt LIFT or Tiltback,
KitchenAid 6 qt. LIFT, Cuisinart 7 qt. Tiltback
Now $ 10 variety of colors including Rose's red color ($ 22 retail)

American Products Group
# 8 now $ 6 was $ 10 NEW Original Doughmat ($ 20 retail)
# 1 now $ 15 was $ 20 NEW Original Rolling Pins ($ 30 retail)
now $ 6 all Magic Slice cutting mats/variety of designs ($ 13 retail)

# 19 now $ 30 was $ 40 NEW in box Escali Arti 157 ($ 60 retail)
# 61 now $ 20 was $ 25 NEW in box Soehnle Futura ($ 48 retail)

Interesting Specials
# 83 now $ 70 was $ 75 All-Clad Ceramic Double Boiler ($180 retail)
#112 now $ 10 was $15 Kuhn Rikon Leakproof Push Pan ($ 30 retail)

Plus Silicone ware by Lekue, Kitchen Aid, and others

Over 100 books, many brand new first editions (these are duplicate copies from her library) plus Rose's books, signed
# 26 $ 22 Reinhart's The Bread Baker's Apprentice ($35)
# 59 $ 15 Rodger's Kaffeehouses: Desserts from Classic Cafes ($37)
# 84 $ 14 Amer Test Kitchen Cooking for Two 2013 ($35)
#102 $ 25 Keller's Buchon ($50)

We can send you photos of any of these items and those on our lists.
If you would like a complete lists of our: bakeware & kitchenware, silicone ware, and books,
email Woody at: woody321@ptd.net . We do charge for UPS or USPS ground rates. Post office MEDIA rate for book orders.

No added cost for packaging and handling.

A New Member of the Rose's Magic Rolling Pin™ Family is Born

Jun 11, 2016 | From the kitchen of Rose in Rose's Products



This baby version of the big Syn Glas pin gives much more control when rolling small pieces of dough or fondant. I discovered the virtues of a small pin many years ago when I interviewed Liz Prueitt of Tartine Bakery. In answer to my question "what is the most valued piece of equipment in your bakery" her answer was a small wooden rolling pin which she gives to each of her pastry chefs.

My non-stick rolling pin is 9 inches long and 1 inch in diameter. You will be surprised just how very useful it is!

Rose Levy Beranbaum Signature Series Roller Non-Stick Rolling Pin, Mini, White

When Tragedy Strikes Your Mousseline Buttercream

May 07, 2016 | From the kitchen of Rose in Cakes


This is truly the queen of buttercreams: silky, buttery, light and airy, and a bit temperamental. Combining the Italian meringue with the butter is the tricky part. It is essential that the two mixtures have near the same temperature. And sooner or later it happens to everyone: Instead of becoming a beautifully emulsified satiny texture, it starts to curdle and separate. Your heart drops and panic sets in--all that expensive butter and time....But all is not lost. Here are some tips and also a solution should all else fail:

Use an instant read thermometer to ensure that the temperature of the mixture is between 65° to 70°F/19° to 21°C and adjust as needed. If not using a thermometer, try adjusting with just a small amount of the buttercream.

If all else fails, with your hands, squeeze out the liquid that has separated and pour it into a large measuring cup with a spout. On high speed, beat the remaining butter until it becomes smooth. Then gradually beat in the liquid. The resulting buttercream will be less airy but perfectly emulsified and silky smooth.

Note: You will have a higher degree of success if using high fat butter.
Also, it works best to add all the meringue to all the whipped butter rather than the reverse. This technique is detailed in Rose's Heavenly Cakes and The Baking Bible.


A New Bread Bible Bake Along

May 01, 2016 | From the kitchen of Rose in Announcements


The Bread Bible Bake Along is now linked to a new website. It is administered by Vicki and her daughter Elle. Click here to see the new site. You will also see how to join the group if you would like to be an active participant, or simply enjoy it as an observer.

I know no activity that gives more joy than baking bread.

My New Line of Baking Tools on Facebook!

Apr 21, 2016 | From the kitchen of Rose in Announcements


I'm so excited that my new line of baking tools now has its own Facebook Page. In less than 2 months there are more than 2900 followers.

There are links to the product line on the Facebook page. You can also find them on Amazon if you search for Rose Levy Beranbaum Signature Series. And on this blog home page, on the left, under "Rose's Family of Bakeware Products."

Away Until Friday March 11

Mar 03, 2016 | From the kitchen of Rose in Announcements


The Nordic Ware demo on March 7 is sold out but if you'd like to say hello or have any of your books signed at the end of the session, around 9:00 pm, do stop by!

Please hold any questions to post on the blog until after the 12th.

Baking love,

Rose & Woody

Pie Demonstration and Book Signing in Minneapolis

Feb 25, 2016 | From the kitchen of Rose in Announcements


Pie Demonstration and Book Signing in Minneapolis

Tuesday, March 8, 2016, 7:00 to 9:00 p.m.

We are delighted to announce that Woody and I are doing an appearance at the Nordic Ware Factory Store.

We will be doing a pie demonstration with my new pie kit and signing copies of our newest book, The Baking Bible, named the International Association of Culinary Professionals Best Baking Book of the Year for 2015. I will be happy to sign any of my books you may already own.

Our dearest friend Michelle Gayer, of The Salty Tart bakery, will be serving a special treat.

Items from Rose's product line, Rose Levy Bakeware and Rose's Signature Series, will be available for purchase in the store.

Nordic Ware's details for signing up:

$40.00 per person, plus tax; includes a copy of The Baking Bible.

Reservations and payment accepted by telephone only at 952-924-9672.

Class size is limited to 40 people. (As of this date, 25 have already signed up.)

Nordic Ware Factory Store
4925 Highway 7/County Road 25 and Highway 100
St. Louis Park, MN 55416

My Holy Trinity of Baking Equipment

Jan 21, 2016 | From the kitchen of Rose in Equipment


I'm delighted to share with you a special sale from Thermoworks on one of most valued pieces of equipment in my baking kitchen, the Extra Big & Loud Timer. The sound is variable and when set on the loudest I can hear it 2 floors away. I also love the large readout and buttons which are easy to operate. And once the timer goes off, if not shut off, it reverts to a time-elapsed mode. The sale will last until Monday, January 25, 2016.


The Thermapan by Thermoworks is the fastest and most accurate instant read thermometer for the consumer, essential for so many baking processes. It is also highly valued by professional chefs.

The Rose Scale by Escali was created for me as a testament to spearheading the movement toward weighing rather than volume measure in baking.

Escali Alimento Rose Limited Edition Digital Scale, 13-Pound/6kg

These are the three top items on my essential baking equipment list.

Out of the Country

Jan 10, 2016 | From the kitchen of Rose in Announcements


Woody and I are off to Vancouver to attend the wedding of dear friends Nathan Fong and Michel Chicoine. Guess who'll be making the cake?! If you are in the Vancouver area, please come to Barbar-Jo's wonderful cookbook store on Sunday, January 17 3:00 to 4:00 we'll be doing a meet and greet and book signing!

We will respond to any blog questions after our return Tuesday January 19.

A Terrific Thermoworks Contest!

Jan 06, 2016 | From the kitchen of Rose in Announcements


Win my new book, a new Thermapen Mk4, and ChefAlarm (complete with probe and oven rack clip)! All you have to do is share with your friends and family.

Enter your email address in the sign up form to win. Once you sign up, you'll receive a unique link back to this contest.

Share this link with your friends and followers, and for each person you get to sign up, you earn 1 point. The person with the most points at the end of the contest wins.

A Fun New Site for Cookbook Lovers

Dec 12, 2015 | From the kitchen of Rose in Epicurious


What could be harder than narrowing down one's choice of favorite cookbooks to 10, especially when the collection is well over 1000 of my own! But when Matt Cockerill, co-founder of the site 1000 cookbooks, invited me to join I didn't hesitate. The easiest way to come up with my 10 choices was to see what rose to the top of my memory. And I listed them in alphabetical order.

These are the books that I've used the most often over the years. They are well written, imaginative, reliably tested, and have stood the test of time.

Check out the site and you will find many of your favorite authors--more as it evolves. You will also find what your favorite authors choose as their favorites. It's absolutely addictive. I was regretful not to be listed by some but amazed and delighted to be listed by some others!

You will also find out which is considered by consensus to be the best cookbook of all time. (Hint: it's not vegan!)

The co-founders have very interesting backgrounds in publishing and science. I had some illuminating and delightful email exchanges with Matt and feel like I've found another kindred spirit.

Check it out--you'll love it!

Co-Founders Matt Cockerill and Jon Croft



My On-Line Chocolate Class on Craftsy is Now Live

Nov 16, 2015 | From the kitchen of Rose in Announcements


Chocolate Baking Essentials, a series of 7 detailed lessons on all types of chocolate, gives me a unique opportunity to demonstrate a wide variety of chocolate recipes, techniques, and information, and provides a great learning tool for you.

Here is a link to a preview of the class.

For the first few weeks I am pleased to be able to offer you a discount on the class. Here's the link.

And here are photos of two of the recipes--one showing how to make the ultimate flourless chocolate cake, and one showing how to use unsweetened chocolate to full advantage.



Note: Adding unsweetened ground chocolate to your favorite angel food cake is not only delicious but also a way to cut the inevitable sweetness. I love how this closeup shows the texture of the cake. The dip at the top was due to baking it at a mile high altitude (Craftsy classes are filmed in Denver, CO). We were all thrilled that Woody was able to pull off making this cake (dip or no dip the texture was impeccable).

Welcome to the New CookAlong!

Nov 08, 2015 | From the kitchen of Rose in Announcements


I'm so thrilled to announce that Vicki Bagatti, one of the Alpha Bakers who has been baking her way through my baking books, came up with the splendid idea to start cooking her way through one of my savory books: Rose's Melting Pot. This book was published a few years after The Cake Bible, and features many of the recipes that I love to make for dinner and special occasions. The book is no longer in print but can be purchased on Amazon, Barnes and Noble and other booksites.

Vicki and her daughter Elle Marsh will be hosting the site and publishing their experiences including step by step photos, and those of other people who join the group. (The recipes will not be included on the postings.)

If you are interesting in joining the contact information is on the site.

Happy 10th Birthday Dear Blog!!!

Nov 07, 2015 | From the kitchen of Rose in Announcements

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In these 10 years:

I have posted 1,512 entries

Enjoyed 35,741 comments and questions

Made 4,581 responses (Woody has made over 1,500 in addition)
This blog has connected us with wonderful people from all over the world. It serves as an effective portal for groups of bakers baking their way through my books and giving links to step-by-step tutorials. I can't imagine a better way to share information!

Also Happy 1st Birthday to, The Baking Bible! October 28, 2014 was the pub date.

My second Craftsy on-line baking class will launch this month. Stay tuned for the official announcement.

Baking with love,

Rose & Woody

Chocolate Baking Essentials--My New Craftsy Class

Nov 05, 2015 | From the kitchen of Rose in Announcements


I'm thrilled that my new Craftsy on-line video class will be launching very soon and just in time for the holidays, and the subject is one very dear to my heart: Chocolate.

This class will include a series of 7 lessons, which will explore various ways of incorporating all types of chocolate into a wide range of baked desserts and decorative effects.

Click on this link and when you log in you will be registered automatically for the possibility to win my class for free.

Peanut Butter & Co. and I team up for a Thanksgiving Pie Party

Nov 04, 2015 | From the kitchen of Rose in Announcements


When Lee Zalben opened up his cozy little sandwich shop in Greenwich Village, NYC just a few blocks from where I lived, I lost no time in becoming a regular visitor. Not only did I find Lee charming and fun to talk to, his passion for quality peanut butter was utterly contagious. I also was stunned to discover how much more delicious his 10 varieties of peanut butter were than anything I had ever tasted before. That was 1998, and since that time Peanut Butter & Co. has become one of the fastest growing natural/specialty food companies in the US. Lee's peanut butter is now available in over 15,000 supermarkets and specialty retailers.

When Lee asked me if I would like to participate in a special peanut butter Thanksgiving promotion, I was delighted to say yes. To celebrate Thanksgiving, Peanut Butter & Co. is presenting 10 classic American pie recipes, each with a new peanut buttery twist.

From November 3 - 13, 2015, Peanut Butter & Co. will feature 10 new delicious Thanksgiving pie recipes created by noted food bloggers on the link below. The pie recipes include Peanut Butter Chocolate Cream Pie, Vegan Peanut Butter Apple Pie, and Gluten Free Peanut Butter Streusel Blueberry Pie, among others.

In addition to the new pie recipes, participants will have a chance to win one of my five Pie Baking Gift Packs. The Gift Packs include my latest cookbook, The Baking Bible, my signature 9-inch Perfect Pie Plate, Magic Rolling Pin, Magic Dough Mat, and Fast Tracks™ Dough Thickness Rails, along with a prize pack from Peanut Butter & Co. The five winners will be selected at random and there is no purchase necessary to enter.

You can find your way to the Thanksgiving Pie Party through Peanut Butter & Co.'s website.

Craftsy Online Classes Sale til Sunday 11-1/2015, 11:59 PM MT

Oct 30, 2015 | From the kitchen of Rose in Announcements


Craftsy is holding an up to 50% off sale on all classes. (Mine is listed alphabetically under Levy Beranbaum.)


Click here to check it out.

The Rose Scale by Escali is Featured in the Washington Post

Oct 19, 2015 | From the kitchen of Rose in Announcements


Alice Medrich has written a fantastic article on the virtues of weighing ingredients for baking as opposed to measuring by volume. Click here to read it.


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