Happy Mother's and Grandmother's Day

Ma Vie En Rose

No! I wasn’t born with a silver spoon in my mouth, but I inherited a very special one when I discovered it in a wooden box of silver plate flatware that had belonged to my aunt. When I saw what was engraved on the back, I knew that it had belonged to my father’s mother, my grandmother Etta, whom I called “big Grandma” because my mother’s mother was so much shorter.

 The reason I know with absolutely certainty that the silver demitasse spoon belonged to her was because the engraving read: R.Wallace A1 Mayfair House and that is where my grandmother worked as “finisher” in the sewing repair room of the hotel in the 1930’s. (The Mayfair House became a New York City Landmark in 1981.)

 The spoon is so small that occasionally I think I’ve lost it and go into deep panic because it is my connection to a past long gone; and also because I am familiar with exactly how much sugar it measures, and most of all because it feels so right in my mouth—so smooth and gently curved. It is my every night after dinner comfort—an espresso with a little heavy cream, sugar, and that spoon stirring it and getting licked for the last drop.

 Both of my grandmothers were in the garment industry. My mother’s mother took care of me up until I was 5, while my mother spent the day working as a dentist and orthodontist. When my grandfather died she came to live with us, and continued to care for me and my younger brother while my mother continued to work.

 Grandma gave me one of my first toys—a fat wooden crochet hook on which I would wrap a long piece of yarn. ‘Cheynenu’ was one of my first words and it took a while of crying to get my dad to understand what it was that  I wanted. And I still remember my relief when she didn’t scold me for getting a loosely knitted garment caught up in her treadle sewing machine.

 My dad gave me three other treasures of my very young years: he built me a sandbox with the fine sand from the nearby beach in Far Rockaway; he made me a wooden jigsaw puzzle, and he let me play with the little brass extension on his carpenter’s ruler. He also bought me tinker toys which I found a lot less interesting.

 When I was about 11, grandma gave me my first cross stitch project. It was a towel with the design of a pear. It is now 64 years old and I keep meaning to frame it. Little did I know at the time that I would marry a man named Beranbaum which means pear tree in German. His father was also in the garment industry.

 It was only in recent years that I realized how very special and rare craftsmanship is. I once dated a French chef who told me he could not marry me because he was a “manual” and I an “intellectual.” I thought, at the time, that he was wrong, but now I realize how wise he was but also not entire right because I am both. But he was right not to marry me because my “intellect” could not have long supported his concept that chef’s got fat because by handling food all day long they absorb calories from the pores in fingertips directly into the blood stream. My sense of humor is another story—but he had not been joking. He did have a way with food though. The recipe he taught me, pork stuffed with prunes in a cassis cream sauce, which I wrote up for publication, was once listed as one of the best 50 recipes in the past 50 years of Ladies’ Home Journal.

Cake Bible Original Chocolate Mayonnaise Cake

With additions and revising The Cake bible 35th Anniversary Edition, some recipes from the original Cake Bible did not get included. We had a couple of recipes that could not be included, which a couple of readers hoped they would be in the new book. Here is the Down Home Chocolate Mayonnaise Cake.

15th Anniversary for Rose's Heavenly Cakes Winning IACP's 2010 Best Book of the Year

Ten years ago, Woody and I were sitting fifteen rows back in a filled auditorium for the IACP (International Association of Culinary Professionals) annual meeting and awards conference. The awards program began with a video presentation from the late Julia Childs. My Wileys publications editor, Pam Chirls, could not make the conference, in which I kept her informed with text messages as the evening progressed . She was delighted when Baking and Pastry: Mastering the Art and Craft 2nd Edition won the award for Professional Kitchens, since she was the editor. Minutes later, Rose’s Heavenly Cakes won the award for Baking: Savory and Sweet. Returning to my seat, I immediately texted Pam with the delightful news. As the awards continued, I turned away from the stage and huge video screen to text more with Pam. Woody started tapping me on the shoulder to inform me that I needed to go back to the stage’s podium as the video screen was showing that Rose’s Heavenly Cakes was IACP’s Cookbook of the Year.

On the way to an "after party" celebration. (Even the police cars have roses in this "city of roses" now forever in my heart as 'my' city!)

We have more to explore with Rose’s Heavenly Cakes on its own dedicated pages. Just click below.

We Now Have a Listing for All of Our Gluten Free Recipes

We are frequently asked what baking recipes we have which are gluten free. On our Recipe page, we have a portal to a listing of over 70 gluten free recipes in Rose's books, from flourless cakes to toffee to chocolate cream pie to ice creams. We also recognize that many need to live a gluten free diet, for which we are grateful to the many authors who specialize in this area and live a gluten free life style.  We hope our offerings will add to your repertoire of recipes.

Our Mahogany toffee variation coated with sesame seeds and smoked

To access our gluten free list of recipes, click on our Recipes page on the navitaion bar, scroll down, and click on the button for Our Gluten Free Recipe Index. 

The Cake Bible's Core Butter Cakes Also In Wedding & Special Occasion Chapter

We recently had a question on Ask A Question about scaling the All Occasion Downy Yellow Cake for 8 inch round pans. Reviewing the pages for butter and oil cakes chapter, we realized we never mentioned that the All Occasion Downy Yellow, White Velvet, and Chocolate Layer Cake are the 3 Base Butter Cakes in The Wedding and Special Occasions chapter in that chapter.
You can find the Base Formula for the all three cakes on page 334 and how to scale them on pages 332-333 with the Rose Factor Chart. The chart can also be used as a reference for scaling other cake recipes. We revised the chart to include the baking powder charts, which were on separate charts from the base formula charts.
When I started making cakes from my Cake Bible, I did not think to look at the Showcase or Wedding cake sections, since I was not really interested in making them. It was not until I started working with Rose on Rose’s Heavenly Cakes, that I looked at the Rose Factor Charts.
We may be able to add some text referencing this in future book printings of The Cake Bible.

wedding cakes Matthew septimus photographer

Know Thy Oven: Our Countertop Ovens Tests with Thermowork's Square Dot

We have two countertop ovens in our baking kitchen and tested both at 350˚F/175˚C with the new Square Dot with startling results!

I had been under the impression that one was more efficient in preheating than the other,  but fortunately I almost always started the preheat pretty far ahead of baking.

I was shocked to discover a huge disparity between the preheat ready alarm and the actual temperature. The smaller oven’s preheat ready alarm went off in 4 minutes but the Square Dot registered only 201˚F/94˚C. I cross checked with the “point and shoot” which confirmed the Square Dot’s reading.

It took a full 21 minutes for the oven to reach temperature and for the Square Dot alarm to go off indicating that it had reached the set temperature of 350˚F/175˚C.  It went to 351˚F/177˚C and then held at 352˚F/177˚F without fluctuation as the AVG (average temperature).

When I tested the larger countertop oven, which I always thought was far slower to preheat, it was actually 8 minutes faster! It took 13 minutes for the Square Dot alarm to signal it had reached 350˚F/175˚C. It then fluctuated between 347˚ to 351˚F/175˚C.

Click link below & put Square Dot in Thermowork’s search box OR click on the Square Dot picture.

 Tips for Checking Oven Temperature with the Square DOT

Preheating
Oven service people have always told me that even when an oven thermometer set near the center of the oven reaches the set temperature it is essential to continue the preheat for longer to allow the entire oven to achieve a full preheat.

I do a minimum of 30 minutes when set at 350˚F/175˚C, 45 minutes when set at 375˚F/190˚C or above, and 1 hour when there is an oven stone or steel.

I want to make sure the oven is fully heated before checking the fluctuation.

With the Square DOT, before turning on the oven, I attach the probe clamp to the rack as close as possible toward the middle of the oven and insert the probe.

I set a timer for 30 minutes to an hour, and when it goes off, I turn on the Square DOT, set the temperature alarm, and press the AVG button as indicated in the instructions. I set my timer again for 15 minutes to give the Square DOT time to register the full range of fluctuation and then take the reading of the AVG (average temperature) and adjust accordingly.

Conclusion: Ignore the preheat ready bell on your oven and test your oven(s) with the Square Dot, and until your Square Dot arrives, preheat your countertop ovens a minimum of 30 minutes for 350˚F/175˚C and for higher temperatures 45 minutes.

Notes: Every oven is unique and usually has to be adjusted accordingly. And even with temperature adjustment, no two ovens bake exactly the same. For a posting illustrating this with photos click on the link below.

If you test an oven with a turntable, remove the turntable and attach the clamp to the rack.

Bao's Pastry's Creatively Adapted Cakes from The Cake Bible

BAo’s pastry 3 layer banana cake adapted from the cake bible

Late January, Valerie Lash from Bao’s Pastry in Valparaiso, Indiana asked for advice on our Ask A Question. She was modifying The Cake Bible’s base formula chocolate cake recipe for baking in 16 x 22 inch pans to make a 1 inch high sheet cake, from which she could then stamp out rounds of the cake, that are then stacked three layers high with fillings, frostings, and adornments. She was able to make the cake fairly level, but it was too crumbly. Several back and force emails ensued on adapting the Chocolate Domingo Cake, resulting in a perfect solution for their application. Bao is a Paris Auguste Escoffier School graduate.
Last month, Valerie sent photos of Bao’s Pastry’s take on the Cordon Rose Banana Cake. This time, 3/4 inch tall stacked cake layers, were flavored with a slight amount of cinnamon and clove for added warmth!!

We asked Valerie if there was a lot of waste from the remaining cake scraps after cutting the rounds. As expected, she replied, “They go into trifles, fillings, etc. We do not waste anything.” (The voice of a true professional.)
Here is Bao’s Pastry’s website: [email protected]

Rose loves hearing and seeing success stories from households and especially businesses that stake their reputation on trustworthy recipes.

Happy Birthday (Cake) Class at Milkstreet with Us

photograph matthew septimus in our baking kitchen

We are so excited to announce that we are celebrating Woody and my Aries birthdays by presenting a special live virtual cooking class~~birthday cake @177milkstreet on April 1.

Milk St. is offering the following discounts for all of you!

· 15% off with no usage limit: CAKE15

· 50% off, but only for the first 20 uses: BIRTHDAY50

Click on link button for tickets:

Would love to see you there! ❤️ 🌹  & Woody

The Baking Bible Back in Stock!

The Baking Bible surprisingly became out of stock for several weeks due to shipping delays. It is back in stock and still our best seller after The Cake Bible.

You can read and see how Marie Wolf’s Alpha Bakers bloggers did on The Baking Bible Bake Along.

We still venture into book stores to sign Baking Bibles on the shelves, as we did yesterday at Books A Million in Rockaway Mall, Dover, Nj. Our readers send us photos of their versions of recipes from the book.

Sugar Syrups from the Baking Bible

There is an extensive section on Ingredients and Equipment in the E-book version of The Baking Bible. One of the additions included is this information on sugar syrups and caramel which I'm offering here as I feel it will be useful for those who only have the hard copy. The E-book is available on Amazon: The Baking Bible Note: you don't need a Kindle to download a Kindle e-book to your Ipad. Just download the free Kindle App available un the App store on your Ipad.

Sugar Syrups A small amount of simple syrup brushed onto butter cake layers does wonders to keep the cake fresh when served a day or two after baking. One table¬spoon per top and bottom of a cake layer baked in a 9 by 2-inch cake pan is just right to keep the cake moist without its becoming soggy or overly sweet. Poke the top of the cake layer all over with a thin skewer to enable the syrup to penetrate through the top crust when it is brushed on.

Simple Syrup Makes: 1/2 cup/118 ml/4.7 ounces/135 grams sugar 3 tablespoons/ 1.2 ounces/37 grams water 1/2 cup minus 1 tablespoon (100 ml)/3.5 ounces/100 grams pure vanilla extract 1/2 teaspoon
Make the Simple Syrup In a small saucepan, stir together the sugar and water until all the sugar is moistened. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Remove From the heat and cool completely. Transfer it to a heatproof glass measure and stir in the vanilla. Add water to equal 1/2 cup/118 ml of syrup. Cover and refrigerate for up to 1 month.

Concentrated Sugar Syrups When making a sugar syrup for Italian meringue, for example, the sugar is concentrated to produce a supersaturated solution from a saturated one. A saturated sugar solution contains the maximum amount of sugar possible at room temperature without its precipitating out into crystals. A supersaturated sugar solution contains more sugar than the water can dissolve at room temperature. Heating the solution enables the sugar to dissolve. Cold water is capable of holding double its weight in sugar, but by heating it, more sugar can dissolve in the same amount of water. A sugar solution begins with sugar, partially dissolved in at least one-third its weight of cold water. It is stirred continu¬ously until boiling, at which time all the sugar is dissolved. If sugar crystals remain on the sides of the pan, wash down the sides with a wet pastry brush. The solution is now considered supersaturated and, to avoid crystallization, must not be stirred. As the water evaporates, the temperature of the solution rises and the density increases. Concentration of the syrup depends on the amount of water left after evaporation. The temperature of the syrup indicates the concentration. As long as there is a lot of water in the syrup, the temperature does not rise much above the boiling point of the water. But when most of the water has boiled away, the temperature can now rise dramatically, passing through various stages and eventually rising to the temperature of melted sugar (320°F/160°C) when all the water is gone.

Concentration can also be measured by density using a saccharometer or Baumé weight scale. A Baumé scale is graduated from 0° to 44° and corresponds in a direct relationship to the degrees Fahrenheit or Celsius. The degree of evaporation can also be measured by consistency, by dropping a small amount of the syrup into ice water. Supersaturated solutions are highly unstable and recrystallization can occur from agitation or even just by standing unless the solution was properly heated in the first place. The use of an "interfering agent" (so called because it interferes with crystal-lization), such as invert sugar (a little more than one-fourth the weight of the granulated sugar), butter, cream of tartar, or citric acid helps keep the solution stable by interfering with the crystalline structure formation. This is especially useful when the solution will be used in a way that will involve repeatedly dipping into it, such as for making spun sugar, or for storing it so that it doesn't crystallize. As melted sugar reaches higher temperatures, many chemical changes begin to occur. The sugar cannot start to caramelize until all the water is evaporated. As it starts to caramelize, its sweetening power decreases. At this point, when all the water has evapo-rated, stirring will not cause the sugar to crystallize. The addition of a significant amount of an ingredient such as nuts, however, can lower the temperature considerably, and this will cause crystallization to occur instantly if no interfering agent was used. When sugar syrup has been prepared in advance, it is sometimes necessary to check the exact quantity of sugar and water it contains. It is important to know that the Baumé reading in a cold solution measures slightly higher than does the same solution when hot. Another variant that affects density reading is altitude. Because water boils at a lower temperature as altitude increases (there is less air pressure weighing on the water to prevent it from changing from liquid into vapor), there will be a different temperature for the same concentration of sugar syrup at different altitudes. For each increase of five hundred feet in elevation, syrup should be cooked to a temperature 1°F lower than the temperature called for at sea level. If readings are taken in Celsius, for each nine hundred feet of elevation, cook the syrup to a temperature 1°C lower than what is called for at sea level. These adjustments should be made up to 320°F/160°C, the melting point of sugar at all altitudes. Note that partially refined sugar caramelizes at a lower temperature than fully refined sugar. If you are not using a thermometer for caramel, use a clean clear or light-colored silicone spatula to determine the color. (Any sugar remaining on the spatula will cause crystallization.) Take care that the caramel does not become too dark as it will be bitter.

Temperatures and Tests for Sugar Syrup 215°F. Thread: The sugar may be pulled into brittle threads between the fingers. This is used for candy, fruit liqueur making, and some icings. 220 to 222°F. Pearl: The thread formed by pulling the liquid sugar may be stretched. When a cool metal spoon is dipped into the syrup and then raised, the syrup runs off in drops, which merge to form a sheet. This is used for making jelly. 234 to 240°F. Soft ball: Syrup dropped into ice water may be formed into a ball which flattens on removal from the water. This is used for extra light Italian meringue, fondant, fudge, peppermint creams, and classic buttercream. 244 to 250°F. Firm ball: Syrup dropped into ice water may be formed into a firm ball, which does not flatten on removal from the water. This is used for light Italian meringue, caramels, nougats, and soft toffees. 250 to 266°F. Hard ball: Syrup dropped into ice water may be formed into a hard ball, which holds its shape on removal but is still plastic. This is used for toffee, divinity, marshmallows, and popcorn balls. 270 to 290°F. Soft crack: Syrup dropped into ice water separates into thread, which are hard but not brittle. This is used for Italian meringue for piping elaborate designs, butterscotch and taffy. 300 to 310°F. Hard crack: Syrup dropped into ice water separates into hard, brittle threads. This is used for brittle and for glacéed fruits. 320°F. Clear liquid: The sugar liquefies (all moisture is removed) and can start browning. This is used for making barley sugar (a candy). 338°F. Brown liquid: The liquefied sugar turns brown. This is used for light caramel. 356°F. Medium brown liquid: The liquefied sugar darkens. This is used for praline, spun sugar, caramel cages, and nougatine. 374°F. Dark brown liquid: The liquefied sugar darkens further. This is used for intensely flavored caramel cream sauce and as a coloring agent for sauces. 410°F. Black Jack: The liquefied sugar turns black and then decomposes. Caramel Different temperatures, ranging from 350°F. to 380°F. are suitable for different types of caramel. When making spun sugar, for example, too light a color would produce a ghostly effect and too dark a color would produce a brassy color when spun. When making a caramel sauce, however, 380°F. will offer a deeper more intense flavor. Over 380°F. and the caramel becomes unpleasantly bitter.

Recommended Temperatures for Caramel: Pale amber 350°F to 360°F for a caramel cage. Deep amber 360°F. to 370°F. for spun sugar. Dark amber 370°F. to 380°F. for praline powder, caramels or caramel sauce. If using partially refined sugar, 360°F. Caramel is extremely difficult to make in humid weather because sugar is highly hygroscopic ("attracts water"). The moisture in the air will make the caramel sticky. A 1/2 cup of sugar makes 1/4 cup of liquid caramel (plus the residue that clings to the pot). If hardened and then pulverized, it returns to its original volume of 1/2 cup. Caramel Sauce After the caramel is prepared, do not stir it too much, because this may eventually cause crystallization, especially on storage. However, glucose or corn syrup is usually added as it helps to prevent the caramel from crystallizing when stirred. It also lowers the caramelization temperature. I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burned flavor. I like to bring this caramel up to 360°F/180°C for maximum flavor and for some applications as high as 380/193°C. Also, the darker you make the caramel, the less sweet it will seem, but you risk burning it if you don't have an absolutely accurate thermometer. A viable alternative is to use a light-colored or transparent silicone spatula so that you can see the color of the caramel as it darkens. It's best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel. Cold cream, however, speeds the cooling and is practical if you are pressured for time, but it must be added very slowly.

Heating Sugar Syrups and Caramel When the mixture approaches the desired finished temperature, be sure that the burner heat is no higher than medium-low. This helps to prevent the temperature of the syrup from rising after it is removed from the heat.

Rose's Flaky Cream Cheese~Butter Pie Crust

Photography credit for all photos by Matthew Septimus, unless noted

This is my top favorite pie crust for many reasons. It is the most flavorful and the most tender, but sturdy enough to transfer or make lattice strips that don’t break. It is also wonderfully flaky. This pie crust is ideal for a pie or tart that will be served at room temperature. When making a tart that needs to be refrigerated, however, it is best to choose the Sweet Cookie Tart Crust as the texture stays the most crisp and tender when cold.
Here is my recipe for a standard 9 inch pie or tart shell. Recipes for deep dish, galettes, and double crust pies are shown below.

Set Up for Ingredients (Mise en Place)
* For the food processor: Cut the butter into 1/2 inch cubes. Wrap it in plastic wrap and freeze it for at least 30 minutes, until frozen solid.
* In a gallon-size reclosable freezer weight bag, place the flour, salt, and baking powder, and freeze for at least 30 minutes.

 * For the hand method: Refrigerate the butter cubes for at least 30 minutes.
*Place a medium bowl in the freezer.

 Food Processor Method
1) Empty the flour mixture into the food processor. 
2) Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal.
3) Add the frozen butter cubes and pulse until none of the butter is larger than the size of peas. (Toss with a fork to see it better.) 
4) Remove the cover and evenly add the cream and vinegar. Pulse until most of the butter is the size of small peas. The mixture will be in particles and will not hold together unless pinched.
5) Spoon the mixture into the plastic bag or, if using latex gloves, empty it onto the counter. (For a double crust pie, or 12 to 14 strip lattice pie, use two plastic bags and divide the mixture in half.)

2) Adding cream cheese cubes

2) Processed in cream cheese

3) Adding frozen butter cubes

5) Processed dough

 Hand Method
1) Into the chilled bowl, place the flour, salt, and baking powder. Whisk to combine.
2) Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.
3) Spoon the mixture, together with the cold butter, into a gallon-size reclosable freezer bag. Express any air from the bag and close it.
4) With a rolling pin, flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm. Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside.
5) Sprinkle the mixture with the cream and vinegar, tossing lightly with a silicone spatula. Spoon the mixture into the plastic bag or, if using latex gloves, empty it onto the counter. (For a double crust pie, or 12 to 14 strip lattice pie, use two plastic bags and divide the mixture in half.)

5) Dough into plastic bag

6) Kneading the dough

8) Shaping dough into a disc

Both Methods
6) Hold either side of the bag opening and alternate, using the heel of your hand and your knuckles to knead and press the mixture, from the outside of the bag, until most of it holds together in one piece.
7) Cut open the bag and empty the dough onto a large sheet of plastic wrap. Use the plastic wrap to finish kneading the dough just until it feels slightly stretchy when pulled. (If using latex gloves, use the heel of your hand to push and flatten the dough against the counter.) Use your hands and the plastic wrap to shape the dough into a rough disc or discs. Use a rolling pin to flatten it and your hands to press in the edges, which tend to crack, to make the smooth. There should be thin flakes of butter throughout the dough. If there are any large pieces of butter, spread them using the heel of your hand.

8) Shape the Dough
For a single crust pie or tart flatten the dough into one 6 to 7 inch disc.
For a deep dish pie or galette flatten the dough into on 8 inch disc.
For a double crust pie flatten the dough into two 6 to 7 inch discs.
For a 12 to 14 lattice strip pie flatten the dough into one 6 to 7 inch disc and one rectangle.

 For a pie shell and 10 strip lattice pie, divide the dough two thirds/one third. Use about 269 grams for the shell and the rest for the lattice, flattening the smaller part into a rectangle.

9) Wrap the dough with plastic wrap and refrigerate for 45 minutes up to 2 days.

10) Using Fast Tracks to roll dough to correct thickness

10) Using a flan ring to cut the dough

10) Placing dough into pie plate

10) Fitting the dough

10) Tucking the rim under for a single crust pie

Roll the Dough
10) The ideal temperature for rolling dough is 60˚F/15˚C, which is the temperature of most wine cellars. At this temperature the dough is malleable enough to roll without cracking but cool enough to keep the butter from softening.

Store Refrigerated up to 2 days, frozen 3 months.

Special Notes: Not only does cream cheese add wonderful flavor, it also stays soft (unlike butter) when the baked pie has to be refrigerated. It is still preferable to allow the pie to come to room temperature before serving, especially because there is also butter in the crust.

If using all purpose flour, it is best to add 1 tablespoon of sugar into the flour mixture to achieve the same tenderness as when using pastry flour. This works with bleached OR unbleached all-purpose flour!

For a flakier pie crust, I use the technique from quick puf pastry! In step 4, allow some of the butter to stay in larger pieces. After adding the cream and vinegar, empty the mixture into a bowl and use your fingers to spread the larger pieces into flakes. Roll out the dough and fold it in thirds. Then round it by tucking in the corners before flattening it into a disc.

Here are recipes for increasing the standard recipe for deep dish pies, galettes, lattice pies, and double crust pies.

Maple Walnut Tart photo by Rose

You can see an example of a two crust pie on our Apple Pie~Recipe of the Month for last year’s October 2019 posting. You can also see an archived video of Rose making an Apple Pie on YouTube.

Baking Pearls
* Baking powder is ideal for added tenderness and helps lift the dough into a flaky puffy crust during baking without compromising the strength of the raw dough when shaping it. Be sure to use an aluminum free variety to avoid a metallic taste. Calcium based baking powder actually adds a pleasant flavor!

* Pastry flour results in the perfect ratio of tenderness to flakiness. Bleached all-purpose flour, which has a higher protein content, will not make as tender a pastry, and unbleached all-purpose flour will be even less tender. There are two solutions if you are unable to find pastry flour, add a 12.5 grams/ 1 tablespoon of sugar for 184 grams flour to the flour mixture. It will brown slightly faster due to the higher protein.

* Weighing is far preferable to measuring, as no matter how you measure the results are not consistent. If you choose the measuring technique, be sure to stir up the flour before measuring it, spoon it lightly into the cup without shaking or tapping the cup, and level it off with a metal spatula or knife blade.

 * The food processor method is the easiest way to mix the dough because it is faster, the dough gets handled less, and it stays more chilled, but if you work quickly, the hand method will produce a crust that will be slightly flakier. With both methods, be sure to keep the ingredients very cold to maintain flakiness. It helps to work in an air-conditioned room.

 * For an extra flaky pie crust approaching puff pastry, but more tender, roll the dough into a rectangle and give it a business letter fold (fold it in three). Roll it again to flatten it and make it a fairly even square. Use the plastic wrap to push in the corners to round the dough. Wrap and refrigerate as above.

* If working in a warm room, it helps to ice down and dry the countertop. If the dough softens while rolling and becomes sticky, slip a large baking sheet under the mat, cover the dough with plastic wrap, and refrigerate it for about 10 minutes before continuing to roll it.

* My favorite surface for rolling the dough is my Rose’s Signature Series Magic Dough Mat. Alternatively, use 2 large sheets of plastic wrap, preferably FreezeTite, or a pastry cloth rubbed with flour. (If using plastic wrap, two or three times during rolling, flip it over, lift off the plastic wrap to prevent it from creasing into the dough, and dust the dough lightly with flour if needed.) I like to use Wondra flour as its particles work like tiny ball-bearing.

* My SynGlas rolling pin is the most nonstick rolling pin I know of and requires very little if any extra flour to keep it from sticking. Alternatively, a knitted pastry sleeve, slipped onto the rolling pin, and rubbed with flour works well.

* Silicone “Fast Tracks” serve as spacers between the counter and rolling pin to ensure an evenly rolled crust and to avoid rolling over the edges. My preference is to roll the dough just under 1/8 inch (3/32 inch).

 * Roll the dough from the center outward using a firm steady pressure. Lift the dough from time to time as you are rolling and add flour as necessary to keep it from sticking. Before measuring the dough make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plate.

 * For rolling the dough very thin, such as for a galette, it is best to work in a cool room and to work quickly. With practice you will be able to roll the dough 1/16 inch—thin enough to read the writing on top of the dough mat! This is especially effective when draping the dough over the entire filling as the dough pleats more which requires longer baking due to the extra thickness in those areas.

The Cake Bible~~Revised: Production 10 Philadelphia Tour

Our wonderful friend, Fran Costigan, the diva of vegan baking, graciously gave us her Vegan Chocolate Torte for the revised Cake Bible. When we mentioned coming to Philadelphia mainly to see her, Esther McManus, Kathy Gold, and Fante’s Kitchen owner, Mariella Esposito, plus, stopping at some of the bookstores to sign books on their shelves, Fran was able to arrange an interview and book signing at Philadelphia’s Barnes & Noble. Fran also agreed to be our moderator. We were alerted while touring in San Francisco that the event was sold out, meaning Woody was now making a 18 x 12 Golden Almond Lemon sheetcake the day after our return to the east coast! Fran also made a large sampling of her “Vegan Chocolate Torte to Live For.”

Fran and Rose in front of the Barnes & Noble display window

We enjoyed staying with Esther Mc Mannis who is a wonderful person, terrific cook and baker, in fact, she once taught Julia Child how to make croissants on her PBS show.

Rose, Caity Gainor, and Mariella in Caity’s new cookbook store binding agents

Caity’s new cookbook store is a 3 minutes walk from Mariella’s Fante so it was a great opportunity to introduce them. Turns out my cousin Ali Zagat is now just a few blocks! I’m feeling more and more at home in this wonderful city with old friends, new friends, and now family!

Gramercy Tavern's Employee Pie Contest 2024

We have long been the anchor judges for this longtime tradition at Gramercy Tavern—the all employees pie contest. When we were at Miro Uskokovic’s Hani’s Bakery & Cafe soft opening, we chatted with Gramercy Tavern’s Executive Pastry Chef Karen DeMasco (one of my long-time favorites), during which she invited us back again for our 11th time.

The winner of this prestigious pie contest gets to have her/his creation on Gramercy’s dessert menu for three months. This is huge for any upcoming sous chef. We also give the winner The Pie & Pastry Bible.

After we had our traditional before-hand lunch of Gramercy’s burger and chips, we joined this years 7 judge panel in the private events room to hear that we only had to taste and judge 11 pies. In the past years the competition has had up to 28! That’s a lot of pie, even with only a fork full or two.

After each contestant told us about her/his pie, Woody inquired what was the inspiration or story behind the pie. The answers gave all of us some insight as we evaluated each pie. With pens ready to write scores for crust, filling, and appearance, plus our notes, Gunel Hasanova presented her Salted Caramel Mocha Pie. As in the past years, she and following presenters fielded our questions. This year included two savory entries, which can be on the menu an entree or appetizer.

We quickly chose five pies as we wanted to know if there could be honorable mentions besides the usual top three spots. In the past, a Most Creative Pie had been awarded. All 7 judges and Karen had immediately decided on Gunel Hasanova’s Salted Caramel Mocha Pie. Last year, her Passion Fruit Meringue Pie took 3rd place. Cassie Scioptino’s Chocolate Chicory Chess Pie with Prune Butter took 2nd place, and Ashmita Lyoyal’s Leek & Sweet Potato Pie placed 3rd. Most Creative Pie was given to Marticel Chastel’s Duck, Olive, and Collard Greens Savory in Puff Pastry. We gave Veronica Lee’s beautiful Black Bottom Pecan Pie a Gramercy’s Classic award.

Tradition continued with a quick change over to accommodate the staff dinner and to announce the awards to the winners. Rose presented Gunel with a signed copy of The Pie & Pastry Bible. We also gave Karen a signed copy of The Cake Bible 35th Anniversary. Executive Chef Mike Anthony always treats the judges to appetizers and drinks in the front of the tavern section. As we were all conversing, an incredible surprise happened as a dear friend and colleague stopped at our table. It was none other than Caitlin Williams Freeman here for a few days from California.

You can visit Gramercy Tavern’s website for more photos and videos of this fun annual event.

Hani's Bakery and Cafe Miro and Shilpa's Dream Bakery Opens in Manhattan

Miro and Shilpa Uskokovic 

Before a block long line of well wishers and bakery enthusiasts, Miro and Shilpa Uskokovic, with tears in their eyes, opened the door to Hani’s soft opening. Miro, an immigrant from Serbia, and his wife, Shilpa, an immigrant from South India both graduated from the CIA-Hyde Park, during which they both had made many recipes from The Cake Bible. Miro was executive pastry chef at Gramercy Tavern for over a decade, before deciding to open his own bakery. Shilpa is now a senior editor for Bon Appétit magazine. I met Miro soon after he started working at Gramercy Tavern and he and Shilpa have been my close friends ever since.

Enjoying some coffee and calm before the doors open

Miro's counter staff

Miro adding carrot flavored drops

patient friends and colleagues await

dipping the cinnamon rolls

Mark Weinberg getting some rest from photographing

We arrived before the opening to drop off boxes of my extra pans and other baking items. Everyone inside was bustling about, filling the cases with baked items, and setting up take-out boxes for invitees to take home.
We were so delighted to meet our dear friend and esteemed author, Erin J. McDowell’s photographer Mark Weinberg, who was constantly on the move, taking hundreds of photographs.

Miro enhanced my Triple Lemon Velvet Bundt Cake with strips of candied lemon zest. The glass cases were filled with many other types of cakes, cheesecakes, and cookies, plus savory baked items. We were glad to see Miro’s Chocolate Chunk and Caramel Cookies on display as they are a staple baked item in our home.
I was given the honor of flipping the switch for my 10-quart Hobart mixer to mix a batch of honey buttercream for Miro’s marvelous Honey Cake. I made over 100 wedding cakes over the years in this mixer and so happy to pass it on where it will continue to be put to even greater use.

After Miro and Shilpa opened the doors, a line of well-wishers was wrapped front to back and back to front to say their congrats and to choose their treats. Many fellow bakers, chefs, and other colleagues came to give their warm hugs and handshakes.

In 2014, Woody and I became the ‘anchor’ judges for Miro’s annual Gramercy Tavern employee pie contest; and today, Gramercy’s new and talented exec pastry chef, Karen Demasco, invited us to judge the pies again—next week.

Shilpa’s parents, who were visiting from India, were beaming and happily talking to many of the guests. I sat down several times to converse with fellow colleagues and visitors, the most precious being a couple with their one-year old, watching him devour a slice of the Triple Lemon Velvet Bundt Cake, ending with a fistful in his hand!

Shilpa's parents so proud

he ate the whole slice!!

Niko

DJ and his creation--pumpkin praline coffee

Gramercy's exec pastry chef, Karen Demasco

Hero and Ron Ben-Israel

Hani’s Bakery & Cafe is now open to the public. You are in for a major and exceptional treat!

The Cake Bible 35th Anniversary Edition Flying Off the Book Shelves

We are thrilled seeing the great reception for The Cake Bible’s 35th Anniversary Edition, with its publication release date on October 22, 2024!
The book is already into its second printing! Woody and I have been working intensely on this book for years and can’t wait for everyone to get their copies.
Our editor, Cassie Jones, said, “what Rose wants, I want”. We were never expecting the new revision to have:
. updated formatting with colored headers and design similar to
the Baking Bible and Rose’s Heavenly Cakes
. 30 percent new recipes
. completely revised and updated prior recipes
. new 8x10 larger, trim size
. 704 pages—more than 150 more pages
. fully redesigned color 40 insert pages with 80 cake color photos,
PLUS a dozen of B & W photos for chapter openers
. AND All the favorite classics are still in it.

It is the greatest honor to be able to offer this contemporary edition of a book that has changed many people's lives, including our own. We are overjoyed to be able to share all the new discoveries and improvements we've experienced over three decades of baking.

You can order the book wherever books are sold--Amazon, Barnes & Noble, Kitchen Arts & Letters, Omnivore, Powell's City of Books, & many book stores!

For more details, tour dates, and production postings see our The Cake Bible 35th Anniversary home page.

PHOTOGRAPH by MATTHEW SEPTIMUS

The Cake Bible~~Revised: Production 10 San Francisco & Bay Area Tour (part 2

GOOGLE kitchen theatre with dede sampson and hanaa elazizi for chocolate Cake and techniques

Friday morning was our class and book signing at Google Sunnyvale campus’s Kitchen Theatre. Our dear friend Hanaa ElAzizi, who is head of a division at Google, has done kitchen classes at Google before and this time served as our moderator. Google’s Chef Dede Sampson and her kitchen staff did a 100% job of making cupcakes for treats, cakes to show the differences in cake flours, as well as our mis en place. We were graced by a standing room only of the most attentive audience we have ever experienced. They contributed great questions and tons of thank yous when we signed their books. When I told Hanaa that I felt like I had come home and was 100% myself she gave me the most treasured compliment saying: “You were authentic”! I had to look up the true meaning of the word and it rang true to what I want to be—“genuine and fully trustworthy.”

CUPCAKES with WICKED GOOD GANACHE

HANAA and MARIO as we sign books

Friday afternoon, we signed books at Boichik’s Palo Alto store. We tasted the best ever NY Black and White Cookie created by Cheryl Lew for Boikchik. BethAnn Goldberg contributed her White Chocolate Rolled Fondant for The Baking Bible, which she enhanced for The Cake Bible. She and her fellow baker, Kathleen Jensen, made White Chocolate Whisper cupcakes with white chocolate buttercream and each topped with a White Chocolate Rolled Fondant rose. They also made a beautiful layer cake version which Emily Winston was all to happy to take home. Kathleen gave us a lucious cheesecake from their colleague, Cherith Spicer’s, Namesake Cheesecakes.

One of the highlights of this visit to Boichik Palo Alto was the appearance of two young an inspirational bakers whose father we met at Google. Punhal and Naiel Chaudry gave us their first cookbook “Lá Jawab A Celebration of Culture & Spice Fusion Recipes. Naiel won first place on Food Network’s challenge for young people. We were charmed by their sense of presence, knowledge, and deep love of baking.

That evening, we were treated to a wonderful Moroccan dinner made by Hanaa and her husband, Toby, of Hanaa’s favorite dish: chicken, potatoes, olives, and prunes. She made several dessert treats and Toby gave us pomegranates from the tree he planted just a few years ago that was now taller than him!

Steve Garner and John Ash’s “Good Food Hour” on KSRO radio in Santa Rose is our favorite radio interview program event in the Bay Area. We were on the air for about 7 minutes when a first in their program’s 38 year history happened—SILENCE! The studio went completely dark as a section of Santa Rosa had a power outage. The radio station’s generator could not kick in to continue our interview. So, off to John Ash’s seaside restaurant at Hog Island for oysters and the It’s It ice cream sandwich. (The podcast interview will be taped via a remote call from our home on November 23 at 12:14 PST/3:15 EST.)

We had a ‘lupper’ invitation the next day at long-time friends and colleagues Bruce Aidells and Nancy Oakes’s magnificent hilltop home in the Russian River vine country. Bruce pointed below to the Gallo Vineyards, Fred McMurray’s vineyards, and the Russian River as we walked their home’s perimeter of walkways and patios. We stayed up past midnight exchanging stories with much laughter and delight.

Our last day was family day. For the whole week, breakfast was us sitting down in the kitchen for Michael’s coffee and Mia’s mixed berries to go along with Boichik bagels and family chats. Our final afternoon was with my cousin, Joan, first at her house in the Berkeley Hills. We were introduced to her two foster cats. We also enjoyed our traditional beautiful walk at Inspiration Point. Then we all met for a lovely family dinner at Chez Panisse.

The Cake Bible~~Revised: Production 10 San Francisco & Bay Area Tour (part 1)

Boichik bagels factory store in berkeley for our launch event with chocolate domingo cake

We love going to San Francisco for the enthusiasm of its great baking community, and to see family and friends. For our sixth time in the bay area, our headquarters this tour was at my brother’s new house. Michael and Mia had made dinner to celebrate our first evening.
Our first event, the folowing day, was a talk and book signing at Boichik Bagles Berkeley Factory store. Similar to a craft brewery locale, you can watch bagels being made in owner Emily Winston’s virtually fully-automated factory, while eating either in the store or courtyard outside. Four years ago and despite COVID, Emily Winston launched her first Boichik Bagels location, which has since expanded to 9 locations to serve the San Francisco bay area. When we first met Emily 2 books back at a Market Hall signing, and tasted her bagels, I told her that they blow all other bagels out of the water.

While signing books, attendees enjoyed eating the Chocolate Domingo with Wicked Good Ganache, made by Emily’s partner, pastry chef par excellence Cheryl Lew. We were delighted to meet Emily’s parents, also New Jersey-ites, who were visiting. We all had a lunch afterwards, well of course, with bagels and toppings. Our dear colleague and friend, Annie Baker the baker, stopped by to greet us and give us packages of her raw dough lemon cookies and chocolate chip cookies to take home.

The next day, we had lunch with Amy Guittard of Guittard Chocolates. I mentioned that the brilliant S.F. chocolatier Michael Recchiuti had suggested doing a chocolate presentation with me for a future event. Amy offered to host it and be the moderator!

The Bakers Dozen-West hosted a delightful event with interview, moderated by our dear friend Dianne Boate, known by many as The Cake Lady of San Francisco. It was followed by a book signing with books provided by Celia Sacks of Omnivore Books, and then a luncheon. It was great revisiting old friends and meeting new ones!
The evening event was at Juliet Pries’s Ice Cream Bar where we signed books, chatted with the guests, and enjoyed several cake treats from the book and, of course, her delicious ice cream.

Omnivore Books is always a must; and this time with our friend and colleague Dianne Jacob as moderator. Mr. Digby’s was Dianne’s recommendation for dinner. Our friend and renowned author Harold McGee joined the three of us and we all ordered the famous Digby hamburgers which were, indeed, one of the best we’ve ever tasted. We brought slices of the Swiss Chocolate Cherry Almond Poundcake from the book, provided by André’s Confisserie Suisse, for our attendees to enjoy after our talk and Q&A.

The Cake Bible~~Revised : Production 10 San Francisco & Bay Area Tour (part 2) will be next Saturday, 11/16.

Corrections & Enhancements: Cake Bible 35th Anniversary Edition

These changes will be made for future printings   11 2024

For chiffon and angel food cakes made in 2-piece tube pans, a method to prevent batter from leaking out the pan’s bottom. Brush egg white into the groove at the bottom edge of the sides of the 2-piece pan bottom/sides piece. The egg white will “glue and seal” the 2-piece pan’s center core piece to the bottom/sides piece on assembly. Do not brush the entire bottom as the egg white will bake making it harder to separate the two halves during unmolding.

Pg. 83 Fran Vegan Chocolate Cake To Live For  CHART fine sea salt
            6 grams / 1 teaspoon SHOUD READ 3 grams / ½ teaspoon

Anniversary Time: # 17 for Our Blog/Website

Before my blog, I did have a website for years and answered many questions as well as posting stories. General Mills recommended that I update myself to the blogging generation and establish a blog for my on-line followers. They sponsored it for several years. Since its inception, I and Woody have answered thousands of questions, posted hundreds of recipes and stories, and interlinked many fellow bakers through our community of bloggers around the world.
The original blog/website’s banner had my Hirschfeld caricature. A few years later ,when Rose’s Heavenly Cakes was in production, the banner was redesigned with my photograph taken by Ben Fink with my arms folded on top of the Miette’s Tom Boy Cake from Rose’s Heavenly Cakes. Interestingly, Caitlin Freeman who developed the recipe for Miettes Bakery would later be our stylist for The Baking Bible. Hop Studios designed the blog/website and was its webmaster until we decided to redesign our website on Squarespace in the fall of 2017.

HERE IS THE BEGINNING OF MY FIRST POST:
there's a new presence in my vocabulary and it's called a blog. it's not even in the oxford dictionary or on my spell check yet but it has quickly become one of my favorite words! i'm rose levy beranbaum, author of 8 soon to be 9 cookbooks, host of the pbs show "baking magic with rose," and now host of this brand new blog "real baking with rose." when people ask me what my proudest accomplishment is, without hesitation I tell them it is my connection to the world through my work. since writing the cake bible in 1988 I have received thousands of letters and more recently e-mails with responses and questions. I probably could have written another book in the time it took to answer them all but it was worth it. sharing my recipes, ideas, and stories, I have received so many more in return. is there a better feeling than having touched another person's life in a favorable way?

My first recipe was: Rose’s Favorite Yellow Cake. Click Here: for its post.

The Cake Bible~~Revised 9: BOOK LAUNCH! the Best Ever!! (PART 1)

Sean Leonard, the director of Cambridge School of Culinary Arts, generously offered to host The Cake Bible’s book launch. We knew Sean would pull out all of the stops to make our first tour event a launch to the stars. We have had several prior book tour events at his and his partner Randy’s school, but this time the increasing number of attendees required him to reserve the Lecture Hall at the Cambridge Public Library.
We arrived at the school the day before to sign books and to see his talented staff preparing and baking three of our favorite cakes: the Chocolate Domingo with Wicked Good Ganache, the Triple Lemon Bundt, and the Pure Pumpkin Cheesecake with Caramel Sauce.

We decided that along with a moderator interviewing us and fielding questions from the audience with an hour signing books afterwards, Woody decided that we would do an demonstration with me showing parts of the reverse creaming method for softened butter cakes while Woody would talk about the standard creaming sugar and butter method. We also elaborated on the shrinking size of egg yolks and why we show the yolks and whites separated on the charts for whole eggs, why to hydrate cocoa, and other tips for successful cake baking.

We were happy to sign books for his baking staff. After signing, we toured Chris Kimball’s Milk Street studio and offices. Chris’s staff showed us the video taping studio and test kitchen. Accurate temperature monitoring is as critical to them as it is to us, and sure enough, a definitely used Thermoworks ThermapenOne was stationed in the test kitchen. Tasting recipes is necessary, so when we heard a bell ring, several staff members swarmed to wherever the recipe tester had her/his recipe ready for their thoughts. Chris had an out of town meeting and asked if three of his staff could attend our book launch event. Of course!

Along with the attendees and several of Sean’s staff coming to our book launch event, we drew up a list of around twenty colleagues and friends and emailed them.

A first rate podcast taping for NPR’s (National Public Radio) / WBUR-Boston “Here and Now Show” with interviewer Robin and producer Karyn Miller-Medzon. Robin even lifted and dropped the book onto the counter to illustrate how hefty it is!

Joanne Chang is a very dear log-time friend, colleague, and owner of Flour bakeries in Boston and Cambridge. We invited Sean and Randy for dinner at her Myers+Chang restaurant for an amazing meal including a whole salmon head with crispy skin. Although we hoped she and her husband could join us, work could only let her greet us and check in with us from time to time but we had a great catchup conversation.

SEE PART 2. NEXT POSTING TODAY. For the book launch event, after party, and Byrd’s books.