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Category ... Videos

Move Over Martha!

Apr 03, 2013 | From the kitchen of Rose in Videos

I am charmed by this video, produced in french as a school project by two young high school students, one of whom (Mariella) is my niece. She sure has come a long way from when she was just a very little girl, getting her first baking lesson from her aunt Rose. (She had sat on the counter and eagerly turned on the KitchenAid mixer to high, creating a veritable explosion of flour! We scooped it back into the bowl and she tried a second time, perfectly controlling the speed so that none of the flour mixture jumped out.) I think that Mariella and Julia did a terrific job in this video of showing how to make crème brûlée. I couldn't be more proud of my niece, her enchanting smile, and joy in baking! video

(Click headine to view video)

Hawaii Part Seven (Seventh Heaven)

Mar 09, 2013 | From the kitchen of Rose in Special Stories

Visit to The Keck Telescopes--Luca Rizzi Day

The long-awaited day finally arrived. Hector and his partner Christopher, Woody, and I, and Hector's good friend Luca Rizzi set out for the long and gradual ascent up to Mauna Kea, elevation 13,600 ft. It is here that Hector photographed one of his first "Hector's Takes on My Cakes," and it is the first time that it is being posted in this extraordinary top of the world setting. Cake_at_Manua-Kea.jpg

Luca is an astronomer who works in a complex near Hilo and at the W. M. Keck Observatory. The observatory houses two identical telescopes. The first was built in 1993 and the second one was completed in 1996. Luca explained that the observatory looks more like a mechanical shop and warehouse with some computer rooms, than a pristine scientific laboratory. Each telescope weighs over 300 tons. The 36 hexagonal segments required to compose the primary mirrors make these telescopes the largest observable telescopes in the world.
Keck.jpg

On the telescopes, each segment is kept stable by a system of active optics, which uses extremely rigid support structures in combination with adjustable warping harnesses. During observation, a computer-controlled system of sensors and actuators adjusts the position of each segment, relative to its neighbors, to an accuracy of four nanometers. This twice-per-second adjustment counters the effect of gravity as the telescope moves, in addition to other environmental effects that can affect the mirror shape.

Luca methodically went over safety precautions and possible health effects of the extremely high altitude, checking on us from time to time. We walked and moved around in slow motion to minimize any possible effects in the 50˚F/10˚C temperature designed to mirror the outside environment.

Mauna-Kea-Telescopes.jpg

We were dwarfed by the over-two story tall sphere structure of the telescope. Luca explained various telescope apparati that are stationed around a walkway surrounding the telescopes, which can be attached to the telescopes for particular experiments. One spectrometer was cooled to just above absolute zero -456˚F/-273˚C.

Hector put together this spectacular slide show of our visit to the Keck Telescopes.

Continue reading "Hawaii Part Seven (Seventh Heaven)" »

Video Portrait of Rose by Ben Fink

Apr 25, 2011 | From the kitchen of Rose in Videos

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.

(Click headine to view video)

Dinner at 8 Videos

Dec 02, 2010 | From the kitchen of Rose in Videos

Sally Longo sent me the DVD of my appearances on her show that I've been promising to share. I sent it right off to Hector in Hawaii who lost no time in editing it for You Tube. What fun it was reliving the taping first with Suvir and next with Woody. I hope you enjoy viewing them as much as we did making them!

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Springerle Time!

Nov 10, 2010 | From the kitchen of Rose in Videos

I have a lovely collection of sprengerle molds, many of which are hanging on the wall in my entrance way to my apartment. I started collecting them when I was writing my Xmas cookie book. My favorite is an antique mold of a bear from Switzerland. It is hand carved from wood as is the pear mold which is carved from pear wood. I was told by a baker in Switzerland that during the winter months, when bakers had more time, they would create these unique molds. Recently I received an e-mail from Patrice Romzick offering three terrific you tube videos on the technique of making springerle cookies. It is so helpful to see the exact technique for making these decorative cookies so that they unmold perfectly so I'm sharing them here. Time to get started so they will be ready for the holidays! And if you're starting your own collection, Patrice has a website that carries many molds and equipment for making the springerle.

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Ten Grain Torpedo

Oct 20, 2010 | From the kitchen of Rose in Videos

I've saved one of my top favorite multi-grain breads for my last video posting until we get the chance to make more. This recipe is in my book The Bread BIble. It is wonderful just spread with butter but can also be shaped into a traditional loaf and sliced for sandwiches. Watch how easy it is to make!

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Mushroom Bread

Oct 13, 2010 | From the kitchen of Rose in Videos

This mushroom-shaped bread is delicious just spread with butter, as a sandwich bread, and ideal for stuffing. The recipe is from my book The Bread Bible.

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Banana Split Pie

Sep 29, 2010 | From the kitchen of Rose in Videos

I chose this recipe from The Pie and Pastry Bible to do at Johnson & Wales because the classic banana split combination of banana, fudgy chocolate, caramel, walnuts, ensconced in a walnut cookie crust is one of my very favorite desserts. My friend Gloria Cabrale, who was a very gifted pastry professor of baking at Johnson & Wales at the time, helped me to do the styling and I just love the way she placed the bananas. By this simple and elegant touch she transformed the pie into a four star dessert.

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Spicy Bread Sticks

Sep 22, 2010 | From the kitchen of Rose in Videos

These crispy bread sticks are the best I've ever tasted and they make a beautiful center piece for the table. This video will show how easy they are to make. The recipe is in The Bread Bible. Note: the mushroom bread pictured in this segment and referred to at the end will be on Youtube on October 13.

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Pear Tart Part Two

Sep 15, 2010 | From the kitchen of Rose in Videos

Here is the almond cream filling and poached pear part of the recipe. The recipe resides in my book The Pie and Pastry BIble.

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Pear Tart Part One

Sep 08, 2010 | From the kitchen of Rose in Videos

This is one of the best desserts of all time. Part one will show you how to make my favorite cream cheese pie crust and how to line a tart pan with it. Note, the recipe for the pie crust is on the blog and I now use heavy cream in place of the water which makes it more flavorful and more tender without becoming too fragile or losing its flakiness! Part two will show you how to make the almond cream and poached pear filling. The recipe is in my book The Pie and Pastry Bible.

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The Batterberrys

Aug 13, 2010 | From the kitchen of Rose in Videos

Wow--this is so wonderful!The James Beard Foundation in their newsletter announced they were sharing the video tribute to Michael and Ariane Batterberry that we viewed at the 2010 Award Ceremony when they were given the life-time achievement award. Now you can all see it and I can view it again and again. And it is, indeed, like having Michael back again. Just to hear his voice...... click here

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Peach Ginger Crisp

Jul 21, 2010 | From the kitchen of Rose in Videos

When time (or courage) does not allow making a pie crust a crisp is equally delicious and peach season is not to be missed. The technique can be used for any stone fruit and also for apples and pears. We had such fun doing this segment--like two best friend neighbors! There are two ground-breaking techniques in this video: concentrating the fruit was from me, and melting the butter for a more crispy topping was from Dede. Exact proportions of ingredients are in The Pie and Pastry Bible.

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The Missing Génoise DVD Segment

Jul 05, 2010 | From the kitchen of Rose in Videos

I've just discovered that I never posted this all important segment from the General Mills DVD so here it is now! Hector heroically posted the entire sequence in three segments. And I figured out how to enter the code onto the blog. What a way to spend fourth of July vacation day!

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Strawberry Shortcake

Jun 09, 2010 | From the kitchen of Rose in Videos

Biscuits are easy and make the very best strawberry shortcake! Here's how:

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Baking Magic Tips: Sponge Cakes Part 16 of 16

Jun 02, 2010 | From the kitchen of Rose in Videos

Making génoise is already on one of my You Tubes but this is one thing you simply can't see often enough. Check out this rendition!

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Baking Magic Tips: Making Caramel Sauce Part 15 of 16

May 26, 2010 | From the kitchen of Rose in Videos

Caramel is one of my top favorite flavors and I absolutely adore it as a sauce. Be sure to use a silicone spatula because rubber cannot withstand the heat of the caramel. This clip also shows how to tell the proper temperature without a thermometer. Note the sugar crystals that formed around the pan. They could cause the entire syrup to crystalize and harden. If this should happen, use a pastry brush moistened with water to brush them down as they form. If the syrup still crystallizes, squeeze in some lemon juice and it will melt back into a smooth mixture. It's worth making your own caramel sauce--you can't buy better (or even as good)!

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Baking Magic Tips: Beating Egg White Part 14 of 16

May 19, 2010 | From the kitchen of Rose in Videos

Perhaps of everything I've ever contributed to baking, I am most proud of this technique. By the addition of the correct amount of cream of tarter it becomes impossible ever to overbeat and dry out the egg whites. If you only watch one of my Youtube videos this should be it!

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Baking Magic Tips: Buttercream Made Simple Part 13 of 16

May 12, 2010 | From the kitchen of Rose in Videos

Watch how to make the easiest and most foolproof silky buttercream I call neoclassic because there's no need to take the temperature of the sugar syrup!

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Baking Magic Tips: Folding Mixtures Part 12 of 16

May 05, 2010 | From the kitchen of Rose in Videos

Here's how to combine a heavy mixture with a light mixture to achieve the most even results with the maximum volume:

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Baking Magic Tips: Perfectly Whipped Cream Part 11 of 16

Apr 28, 2010 | From the kitchen of Rose in Videos

I adore whipped cream. Here's how to whip cream so that it is light and billowy and not turning to butter.

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Baking Magic Tips: Decorating Cakes with Nuts Part 10 of 16

Apr 21, 2010 | From the kitchen of Rose in Videos

You never have to worry about how the icing looks on the sides of the cake if you encrust it with nuts. They also add a lovely crunchy texture and delicious flavor!

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Baking Magic Tips: Icing Cakes Part 9 of 16

Apr 14, 2010 | From the kitchen of Rose in Videos

How to make icing a cake fun and easy!

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Baking Magic Tips: Layering Cakes Part 8 of 16

Apr 07, 2010 | From the kitchen of Rose in Videos

Here are two ways in which to cut a single cake layer into two even layers:

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Baking Magic Tips: Unmolding Cakes Part 7 of 16

Mar 31, 2010 | From the kitchen of Rose in Videos

What a pity to have a perfectly baked cake and then have it fall apart when umolded. There's no reason this should happen if you follow these simple steps. Note the round rack with wires spaced closely together!

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Baking Magic Tips: Test for Doneness Part 6 of 16

Mar 24, 2010 | From the kitchen of Rose in Videos

Here are two easy ways to tell when your cake is fully baked:

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Baking Magic Tips: Preparing the Pan Part 5 of 16

Mar 17, 2010 | From the kitchen of Rose in Videos

When cake pans are prepared correctly before pouring in the batter the cakes come out in one piece with no crumbs sticking to the pan. It's easy--here's how:

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Baking Magic Tips: Perfectly Even Cakes Part 4 of 16

Mar 10, 2010 | From the kitchen of Rose in Videos

Here's the secret and it was before I created Rose's Heavenly Cake Strips--the silicone bands that encircle the cake pan and require no moistening or fastening.

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Baking Magic Tips: Making Ganache Part 3 of 16

Mar 03, 2010 | From the kitchen of Rose in Videos

Is there anything more delicious than this simple mixture of chocolate and heavy cream? Watch how quick and easy it is to make!

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Baking Magic Tips: Weighing Flour Part 2 of 16

Feb 24, 2010 | From the kitchen of Rose in Videos

See why weighing flour is so much faster, easier, and more accurate than measuring it!

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Baking Magic Tips: Intro Part 1 of 16

Feb 17, 2010 | From the kitchen of Rose in Videos

Producer and director of my PBS show Baking Magic with Rose, Margie Poore, and I put together these tips as a special holiday fund raiser for her local San Francisco PBS station KQED. One tip segment will post every Wednesday starting next week.

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The Perfect Chocolate Valentine Cake

Feb 10, 2010 | From the kitchen of Rose in Videos

This is the Double Chocolate Valentine Cake from Rose's Heavenly Cakes. Now you will get to see exactly how it is made.

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Holiday Cookies

Dec 12, 2009 | From the kitchen of Rose in Videos

These are my favorite rolled sugar cookies (recipe in Rose's Christmas Cookies) It was great being a guest on Dede Wilson's show Seasonings as she is a good friend and terrific baking author. We always had fun doing her show--more to come in the months ahead.

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My Demo Tape

Oct 21, 2009 | From the kitchen of Rose in Videos

Now that you've seen so many of my current DVD's I thought it would be fun to post my old demo tape to see what it was like "in the beginning"! TV shows always ask for a tape of performances to access how well an author is able to perform. Having a compilation of vignettes over the years was very helpful when touring the country with a new book. Now-a-days satellite media tours called SMTs are favored over traveling to different cities as they save everyone time, money, and energy. They're actually pretty grueling as various stations sign up and make appointments with the producer and every 10 minutes or so the author goes live via satellite, doing the same demo but answering varying questions from the host of the specific station. Buy it only lasts for about four hours as opposed to two weeks so well worth doing. I hope you enjoy viewing this tape just to get an idea of what the shows were like when I did go on location.

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The Making of A Recipe Tester/Cookbook Collaborator

Oct 14, 2009 | From the kitchen of Rose in Videos

Introducing Woody Wolston I never expected to have a true and totally reliable assistant to work with me on developing and perfecting recipes, least of all one who lives several states away. But the universe can offer surprising gifts and thanks to the modern technology of the internet and digital cameras, my newest book has had the great benefit of the presence of Woody Wolston. For those of you who are curious about how such an amazing arrangement came to be, I have asked Woody to come forward and write about it from his perspective.

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Continue reading "The Making of A Recipe Tester/Cookbook Collaborator" »

Rose’s Heavenly Cakes DVD Part 9

Oct 07, 2009 | From the kitchen of Rose in Videos

Lacquer Glaze The shiniest of chocolate glazes Crystallized Lemon Rose Making a rose decoration from lemon peel. Spun Sugar There is nothing in baking more magical or dramatic so we saved this for the grand finale!

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Continue reading "Rose’s Heavenly Cakes DVD Part 9" »

The Story of Wheat

Oct 06, 2009 | From the kitchen of Rose in Videos

For those of you interested in how wheat is grown, you will enjoy this short charming video that follows wheat from grain to flour. http://www.howwheatworks.com/?user=cf41bc8f14325ddcbd6fe0193fc51d88

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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!

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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

(Click headine to view video)

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.

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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

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

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!

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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.

(Click headine to view video)

Continue reading "Ode to Windows on the World" »

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

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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.

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Rose's Heavenly Cakes DVD Part 3

Aug 26, 2009 | From the kitchen of Rose in Videos

Pan Preparation: Layer Cake Pans, Silicone Pans, Fluted Tube Pans Specific methods for preparing each type of pan.

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Continue reading "Rose's Heavenly Cakes DVD Part 3" »

Rose's Heavenly Cakes DVD Part 2

Aug 19, 2009 | From the kitchen of Rose in Videos

Eggs, Liquid, Vanilla Beans, Citrus Zest Preparing these ingredients for use in cake baking.

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Continue reading "Rose's Heavenly Cakes DVD Part 2" »

Heavenly Cake DVD's on Disc from Hector

Aug 18, 2009 | From the kitchen of Rose in Announcements

A year has gone by since one of my life dream projects was drawn together: the new Rose's Heavenly Cakes DVD produced by Gold Medal Flour. This video is designed to accompany the book with the same name! It will be available for online viewing in high definition at the Wiley website with a link from the blog. All the segments from this video is also appearing every week on youtube, but not in high definition.

And for all of you who requested an actual DVD disc, here is a note from Hector:

Greetings from Hector: your cake baker, devoted Rose worshiper, and now DVD man. I am delighted to inform you that the master recordings of Rose's new DVDs produced by Gold Medal Flour were handed to me for the purpose of shipping copies to everyone who would like an actual disc for just the cost of duplication and mailing. Share the love and help archive a piece of Rose, for the first time ever, on DVD. These are at much higher definition than possibly available thru the internet. It does't get closer than this!

At the present moment, I am shipping the BREAD DVD (set of 1 disc). To receive your copy, please write your name and mailing address on an address label or on a 2 x 3.5 inch piece of paper (the back of a business card will do), enclose a check for $10 payable to HECTOR WONG, and send it to 2888 ALA ILIMA ST, STE 2611, HONOLULU, HAWAII 96818. Please indicate on your check: BREAD DVD. You could also paypal to
myyellowkitchen@gmail.com

The CAKE DVD is a set of 2 discs. $20. These can be available later on 2010. It is important to let me know how many discs I need to duplicate, as the batch copying runs 200 discs at once. You can post a note on this thread or e-mail me at the above g-mail address.

Rose’s Heavenly Cakes DVD Produced By Gold Medal Flour

Aug 12, 2009 | From the kitchen of Rose in Videos

This beautifully produced DVD illustrates, as no other medium can do as effectively, a wide range of tips and techniques of cake making. Together with the book itself, which contains over 100 beautiful photographs and detailed text you will have the whole cake story—in short, everything you need to know to turn out heavenly cakes. Starting today, with this first three of 23 segments on You Tube, there will be a new video posting every Wednesday for the next 8 weeks until September 29, the official publication date of the book! The entire DVD, both in standard and high definition (part 1 and 2) will soon be available to download from the blog. You will see the link on the home page and I will post when it is ready. Hector generously will make hard copies available for just the price of reproduction and shipping if there is enough interest. Meantime, here is your first sneak preview: Of course it begins with flour—the heart and soul of baking. Part One: Flour, Sugar, Butter (the holy trinity of cake baking) What type to choose, how to measure accurately, and the benefits of weighing ingredients.

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Continue reading "Rose’s Heavenly Cakes DVD Produced By Gold Medal Flour" »

PBS Lemon Pucker Pie

Aug 05, 2009 | From the kitchen of Rose in Videos

This is perhaps the most ethereal and yet intensely aromatically lemon pie I know. You'll be surprised how easy it is to make. Because it is not overly sweet I named it Lemon Pucker Pie and actually trade-marked the name!

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PBS Apple Strudel

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

What a blessing to have a show devoted to this rare technique! You won't believe how a ball of dough the size of a small fist can be stretched to translucent thinness and the size of a coffee table. Amy Coleman, who was host of the show Home Cooking, produced by Marjorie Poore, had become a good friend after several appearances on her show and it shows! we had a ball together (and not just a ball of dough!)

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PBS 113: Cheesecake and Lemon Curd Cake Roll

Jul 22, 2009 | From the kitchen of Rose in Videos

This is, quite possibly--no! probably, the creamiest cheesecake ever. A substantial amount of sourcream gives it a wonderfully mellow tang and topping it with lemon curd is my favorite way to eat it. Another terrific way to enjoy lemon curd and/or lemon curd lightened with whipped cream is in a gossamer golden cake roll also on this segment. This is the last segment of my PBS series. There will be two more PBS appearances and then in mid August stay tune for the upcoming DVD, produced by General Mills/Gold Medal Flour to demonstrate more special tips and techniques from the new book Rose's Heavenly Cakes.They will start to air on YouTube with a link from the blog, thanks to the dedication of Hector Wong, who will also make them available in hard copy if there is an adequate demand. They will also be available on the John Wiley site in a higher resolution than on YouTube. THE RECIPES

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PBS 112: Chocolate Domingo Cake and White Velvet Cake

Jul 15, 2009 | From the kitchen of Rose in Videos

This chocolate cake, dedicated to tenor Placido Domingo, will probably always be my favorite chocolate layer cake. I framed the telegram he sent me saying: After tasting your cake, I am proud to have it named the Chocolate Domingo. Bravo! Placido Domingo The White Velvet Cake (dedicated to no one in particular) continues to be one of the most popular cakes for weddings and special celebrations. THE RECIPES

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PBS 111: Brioche and Sticky Buns

Jul 08, 2009 | From the kitchen of Rose in Videos

This is IT! When I say this is my favorite I mean that if I were left with just one sweet it would be the Sticky Buns. I make mine with a rich buttery brioche dough. Brioche rides the borderline of cake, pastry, and bread so I have used this as an excuse to include it in all three of my bibles! Now you will see how easy they are to make. Yes--they do take time--but boy are they worth it. THE RECIPES

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PBS 110: Buttercream Icing and Brownie Puddle Tart

Jul 01, 2009 | From the kitchen of Rose in Videos

This is the easiest no fail recipe for classic buttercream with no thermometer needed. But it's no fail only if you watch this video! Note how the entire surface of the syrup is bubbling which means it is hot enough to cook the egg yolks without over-cooking them and how the butter is added only when the yolk/syrup mixture is cool to the touch! I promise you will adore the Brownie Puddle Tart. It will appear as individual brownies in the upcoming book. THE RECIPES

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Hector's UTube Demo of Rose's Heavenly Cake Strips

Jun 25, 2009 | From the kitchen of Rose in Videos

This is a great demo of how to use my cake strips for a variety of different size pans. http://www.youtube.com/watch?v=mq0kdIFILbU Be sure to keep in mind that rubber bands may not be suitable to use in the oven. Hector uses these special silicone bands. These are the elastic bands Hector uses to keep the strips in place: http://www.amazon.com/Architec-SCBMP-Stretch-Multicolor-20-Package/dp/B000RODBZK/ref=pd_sbs_hg_3 You can use the metal clamps to shorten the length of the strips when necessary.

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PBS 109: Blueberry Muffins and The Stud Muffin

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

Here are my two favorite muffins: My version of the traditional blueberry muffin and a giant size muffin/bread I call the Stud Muffin because it is studded with cheese which creates lacy cheese lined holes in the crumb and crunchy/chewy caramelized cheese on the crust. (YUM!)

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PBS 108: Prosciutto Bread and Grand Marnier Cake

Jun 17, 2009 | From the kitchen of Rose in Videos

These days I use extra meat (6 ounces/170 grams) in in the Prosciutto Bread including hot sopresata sausage and pepperoni. It is so delicious and, as you will see, so very easy to make. The Gâteau au Grand Marnier et Chocolat is many people's favorite from The Cake Bible.It keeps so long and ships so well it is the one I make most often for my father in upstate NY. In response to many requests over the past 20 years I am offering it as a three-tier wedding cake in the upcoming book! THE RECIPES

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PBS 107: All-American Chocolate Torte and French Génoise

Jun 10, 2009 | From the kitchen of Rose in Videos

This segment is intended to be a lesson in my basic mixing technique for the American butter layer cake and the French Génoise. There is no better way to see the consistency of the layer cake batter and the all important consistency of the génoise when it has been beaten for the full amount of time. THE RECIPES

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PBS 106: Cranberry Walnut Bread

Jun 03, 2009 | From the kitchen of Rose in Videos

I really have to stop saying that each recipe I offer on these videos is my favorite but what can I tell you--they all are. That's why I chose them for my first PBS series! Cramberry Walnut Bread, cousin to the Raisin Pecan Bread, is one of the bread I make most often to bring to dinner parties as a hostess present. (They always serve it for the dinner--it makes a perfect accompaniment to a cheese course.) THE RECIPE

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PBS 105: Lemon Poppy Seed Cake & Sourcream Coffee Cake

May 27, 2009 | From the kitchen of Rose in Videos

Lemon Poppyseed Pound Cake is my signature cake. Soon after it appeared in The Cake Bibleit became part of the permanent collection at Starbucks as well! The Sourcream Coffee Cake is such a favorite I've included it in almost every book I've done since, changing the shape or tweaking it further toward perfection. Yes! It will appear in the upcoming Rose's Heavenly Cakesusing melted butter for a crisper crumb topping and adding it after the first 35 minutes of baking so that none of it sinks into the cake. THE RECIPES

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PBS 104: Pineapple Upside Down Cake and Topless Apple Pie

May 20, 2009 | From the kitchen of Rose in Videos

Two beloved American classics. You will see how beautifully silicone pans work for a pineapple up-side-down cake. But as an alternative, don't use a cast iron pan as the acidity of the pineapple destroys the curing of the pan and may give an off color and flavor to the topping. Instead line the bottom of the pan with a piece of parchment. THE RECIPES.

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PBS 103: Chocolate Pies and Tortes

May 13, 2009 | From the kitchen of Rose in Videos

Food and Wine Magazine chose this recipe from my book The Pie and Pastry BIbleto include in their Best of the Bestcookbook. It's my favorite as well. So on this segment I coupled it with the favorite cake/torte in The Cake BibleThe Chocolate Oblivion Truffle Torte.

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PBS 102: Banner Banana Cream Pie & Chocolate Lace Pecan Tart

May 06, 2009 | From the kitchen of Rose in Videos

There is little more luscious than a banana cream pie or toothsome than this pecan tart. Heavy cream and Lyle's golden syrup conspire to making the pecan filling less sweet and more flavorful than usual. This is the perfect Thanksgiving dessert. THE RECIPES

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PBS 101: All-American Orange Chiffon Cake

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

I thought this cake was the absolute best orange chiffon ever until I revisited it as a layer cake without a center tube. Practice your skills with this recipe and you'll be ready for the new creation in the upcoming Rose's Heavenly Cakes! THE RECIPE

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New Bread DVD

Apr 28, 2009 | From the kitchen of Rose in Videos

The Bread DVD that I made with General Mills/Gold Medal flour is now live on Youtube and will have a permanent link on the home page of this blog. If you'd like to see the basics of bread preparation from kneading to shaping, slashing, and baking click here.

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PBS 101: Banana Cake with Chocolate Sourcream GanacheFrosting

Apr 22, 2009 | From the kitchen of Rose in Videos

Ripen the bananas until they are full of black speckles and you will have the best tasting banana cake. Try baby bananas for a special treat. They are slightly sweeter and have a more intense banana flavor. THE RECIPES

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PBS Three Wishes

Apr 21, 2009 | From the kitchen of Rose in Videos

I was a very shy little girl but when it came to “show and tell” I forgot all about myself in my eagerness to share an exciting discovery. It was hands down my favorite subject in school. Many years later, shortly before the Cake Bible was born, Barbara Kafka, renowned cookbook author and food editor of Vogue magazine, took me to lunch. Barbara is known for her sharp wit and generous support of people starting out in the food profession. Toward the end of the meal, she asked me: "What are your three wishes?" Not realizing that she was playing fairy godmother, and delighting in what I thought to be a hypothetical exercise, I started off with my biggest wish at the time: to have a baby. She looked a bit startled but quickly regained her composure saying: "I can't help you there; but I can tell you that when you're so busy you can't do another thing, that's when it will happen.” Then she prompted me for my second wish. "I want to write a cookbook" I said without hesitation. That's easy replied Barbara. I'll introduce you to my editor. My heart soared. “And your third wish” asked Barbara? I took the leap and dared to reply: "I want to have my own TV show." To my total shock Barbara’s dry response was: “you and der ganse velt!” When she saw my quizzical expression she translated it for me as: you and everyone else or literally: you and the whole world! She misunderstood my questioning look. Growing up with a Yiddish speaking grandmother I knew what the expression meant, I just wasn't expecting to hear it come out of so sophisticated a mouth! I will always be grateful to Barbara. I learned from this experience that people can help just by encouraging you to give voice to your ideas and to put them out into the universe. I am now in the process of fulfilling my first and second wish with my ninth cookbook, but not in that order. These books, and the many people who follow my recipes and share their ideas and responses with me, have become my children.

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Charlie Rose 1988

Apr 15, 2009 | From the kitchen of Rose in Videos

Charlie Rose rarely if ever had cookbook authors on his show so I felt really honored and somewhat terrified to be invited down to Washington D.C. to be a guest. In fact, in the opening segment it seems to me I look rather like a deer in the headlights. But the amazing thing that happened was that I really really liked Charlie and he was so kind and gracious I gradually became less guarded and started to enjoy myself. It's fun to watch how I grew more and more comfortable with him to the point where I actually jokingly accused him of hacking away at my cake.!..you'll see......

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David Rosengarten

Apr 08, 2009 | From the kitchen of Rose in Videos

I had such a delightful time with David Rosengarten as host, I been dreaming ever since of a regular show together--we could call it Rose n' Rosengarten!

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Rose's Melting Pot: India

Apr 01, 2009 | From the kitchen of Rose in Videos

In 1992 and 1993, respectively, I published my two ‘cooking’ cookbooks Rose’s Celebrations and Rose’s Melting Pot.(They are no longer in print but are usually available for a very nominal price through Amazon.) In Rose’s Melting Pot, I included my recipe for tandoori chicken and the story of how I fell in love with the Indian culture and the wonderful month I spent in India attending a wedding of my friends’ family. As a result, I was invited by New Jersey Public Television to be the host of a show featuring the Indian communities of Edison, where so many settled in good part due to its proximity to Newark Airport. I appear in several segments including a demo in the last one of tandoori chicken. And I did the “voice over” for the segments which feature religious festivals, music, art, and dance. When I took the train to Trenton, NJ, to the studio where I did the voice-over, I felt like it was a victory ride. When I was 19, and had left college, I worked in Trenton in a brake-lining factory, typing orders from one handwritten form to another. It was the most horrifyingly boring job I’ve ever had, causing me to make many mistakes in transcription, and it drove me back to continue my education in the hope that life would present a more promising occupation. I never would have imagined returning to Trenton all those years later as the host of a tv show , so beautifully produced by Linda Brown it was nominated for a Beard Award. Here are all three segments for your enjoyment.

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Experimental Cuisine Collective: Flour

Mar 25, 2009 | From the kitchen of Rose in Videos

This is a link to the presentation I did at NYU last year. If you want to know just about everything I know about flour, be sure to check out this video filmed by Woody Wolston and edited and posted by Hector Wong. It will also give you a preview of my new most angelic of all angel food cakes coming up in the new book!

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Scottish Shortbread

Mar 18, 2009 | From the kitchen of Rose in Videos

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Pies

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

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Ganache Frosting

Mar 04, 2009 | From the kitchen of Rose in Videos

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Cordon Rose Cream Cheesecake

Feb 25, 2009 | From the kitchen of Rose in Videos

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Downy Yellow Butter Cake

Feb 18, 2009 | From the kitchen of Rose in Videos

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Orange Glow Chiffon Cake

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

This is the first of a series of videos that will be appearing on YouTube but for your convenience they will also be inbedded directly here on the blog. These first six segments were taped in 1988 just before the publication of The Cake Bible. Great gratitude to Hector Wong for transferring all the electronic files and to Rachael Ashe of Hop Studios who will be embedding them in the blog. It is a dream come true to 'go live' and be able to share the many techniques of cake baking in the best possible medium. Please note that this production was done on a shoe string budget and my friends and I burned the mid-night oil doing all the necessary prep. I didn't sleep for 2 days before the production (it doesn't really show as I was 20 years younger!) and you will see that the chiffon cake is slightly burned. But the techniques are valuable despite some minor imperfections in the finished product. There will be many more videos to come including a wonderful PBS show I did for NJN on the Indian community of Edison, NJ, my unforgettable and much cherished appearance on the Charlie Rose show, a delightful segment on Sarah's Secrets with host and friend David Rosengarten, my recent PBS show Baking Magic, produced by Marjorie Poore, and the segments produced by Gold Medal/General Mills for my upcoming book Rose's Heavenly Cakes. I never knew, all those years, when saving the tapes from the shows that someday I would be able to share them on the internet! Talk about 'brave new world'!

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My First Video Produced in 1988

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

Wednesday morning, a new series of YouTube Videos will start to appear both embedded on the blog or directly from YouTube. I will also post each segment to alert you that a new video has been added to YouTube and it will be linked to the posting. Alternatively, you can go to the left of the blog home page and just under the search box, under the "about me" listing at the bottom you will be able to click on Video of Rose on YouTube. Several years later, I wrote about my experience making my first video, Cookies, Pies, and Cakes for the LA Times Syndicate and am reprinting it here: A CAKE TO DIE FOR Creative genius often comes along with the sort of temperament that engenders either love or hatred in others. Lee Kraft, a renowned photographer, leading jazz agent, record producer and a pioneer in the video “how to” market, was an exception in that he inspired both emotions at once. My first view of him was as a crass, insulting egomaniac who questioned my authority in my field. He ultimately became my greatest champion, calling regularly over the years with creative suggestions as to how my publisher could and should do more for my books. In the end, I saw his sardonic, sour side as a veneer which hid an exquisitely tender soul. Indeed, Kraft stormed against mediocrity and stupidity but when encountering something of quality and excellence, he would lay down his life for it. When Kraft first approached me to do a video on baking, I conferred with colleagues who had done videos with him. To a person, they warned me that he shouted demoralizingly during production, so I agreed to work with him only on the condition that he would never shout. He was true to his word, technically speaking; rather than shouting, he whispered insults in a grim tone filled with venomous scorn. Not having slept for two days due to preparation requirements and stage-fright, and feeling my blood chill, I suggested that I might give a better performance with a little positive reinforcement. But Kraft, so high strung with the anxiety of a perfectionist persuaded of the fact that no one else could possible care as much as he, just couldn’t manage the requested encouragement. Others had told me that during their tapings he would swig directly from a bottle of Pepto Bismal. Since none of the pink liquid was in sight, I figured things weren’t going all that badly. Kraft’s attitude, however, really got to me and made me determined, above all, not to let him get the better of me. The more nasty he became, the more cheerful and smiling was my response. I never thought I could act but looking at that video, I’m proud to say that nothing betrays my desire to strangle him. At the end of the 18 hour day, much to everyone’s relief, Kraft pronounced the immortal words: “it’s a wrap!” and strode out of the room with what seemed like disgust. The crew immediately formed a reception line and silently and with obvious respect shook my hand. One said: “You are the only one who didn’t scream or cry; I don’t know how you took it.” And I knew that my not breaking was their victory too. Part of what had helped me was the little voice in me repeating over and over “never again.” And we never did make another video together, though we did become friends. What won me over were two things: that the video was of excellent quality, and that Kraft confessed that my chocolate cake had changed his entire attitude toward food. Prior to this experience he had looked at food as nothing but a prop, and had eaten only mass-produced cakes. He said that my cake, though three days old by the time he tasted it, was an epiphany for him. The way in which he talked about that cake revealed a passionate, open, appreciative side to the man where before I had seen only a hostile though talented tyrant. Again, out of character, he humbly begged me to make another cake for him. I was so moved before 2 weeks had passed I baked him my favorite yellow butter cake. To my surprise he was openly disappointed and not even tactfully grateful. Oh, he accepted the cake, but proclaimed that it was the chocolate one he had been craving. I told him that someday I would bake that one for him too. Seven years later I got a call from Kraft from his hospital bed. I’m dying! he proclaimed in his usual right-to-the-point, demanding directness and I want that chocolate cake you promised. You can’t refuse a dying man’s last request!he continued laughingly. But I knew him well by then, so I lost no time making the cake and messengered it right up to the hospital. He never thanked me personally, but mutual friends who talked to him afterwards reported that he ate it and shared it with great enjoyment. And that was reward enough. Lee Kraft died six months later. I know that it was only his ornery fighting spirit that kept him alive that much longer. He needed the time to ensure that his video business would be taken care of and that the videos would live on.

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