Welcome to My Scratch Baking Blog!: Real Baking with Rose Levy Beranbaum

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? I’ve met kids who have grown up with cake bible birthday cakes, people who have launched businesses with the recipes, and even a woman in holland who taught friends from egypt how to make my bread recipe so that when they moved to a small town in italy with no bakery they would not be deprived of artisan bread. I recently heard from a woman in samoa who is making my multi-grain bread for her german husband who missed the bread of his childhood. story after moving story—this is the power, immediacy, and joy of the internet to join people from all over the world, enriching our lives and connecting us to the universe.

but just as the sheer volume of correspondence was threatening to overwhelm me and it seemed unlikely that I was going to be able to continue answering each person personally, my kindred baking spirit tim bennett, product manager for gold medal flour, came up with the fantastic idea for this baking blog hosted by general mills. it grew out of our lively e-mails talking about our latest baking adventures and ideas, and new recipes and often proud digital photos. tim thought it would be great to share these baking gems with other interested people as a sort of interactive baking diary. I was enraptured by the idea.

I’m especially proud that my blog is sponsored by general mills because in addition to depending on their flour for so much of my baking, many years ago I was the winner of the general mills betty crocker home-maker of the year award in my high school in new york (music and art). I didn’t realize at the time that the prediction of this award now hanging in my kitchen would come true. the certificate says that I possess many of the qualities that would make me a good home-maker, and in fact that was all I ever wanted to be. but I have been fortunate, through my work, to have been able to extend some of these qualities further to the outside world. now, with this blog, I feel I truly have come a full circle. another fortunate coincidence is that my new publisher for my upcoming cake book, john wiley and sons, also publishes the betty crocker cookbooks!

as the purpose of this blog is sharing and extending our baking knowledge and abilities, I invite you to share your baking experiences and to put forth questions. believe me I know what it’s like when doing a recipe and something doesn’t work and there’s no one to go to for the answer. I assure you that if you are wondering about something you are not alone. and if I don’t know the answer I’ll bet that one of our soon-to-be many blog members will have some ideas on the subject.

of course I will post questions only that seem to be of general interest and will still try to respond to those that are more individual in nature when time allows.

so let me start the ball of dough rolling with a favorite cake recipe which defines the title of my blog: “real baking,” and an explanation of why I think it is the only way to bake. (see the blog "why real baking")

From the kitchen of Rose on 11.07.05 at 9:17 AM in Announcements

Comments

Ellen, I don't believe on experienced bakers! You can strike perfection without experience, and that is what I believe each time I try a new recipe even for a important client or occasion where failure is not a choice!

If your butter based cakes came out a bit dry, add syrup to it. It works wonders. Rose's Chocolate Layer Buttercake recipe calls for optional syrup, but I made this option required. Cake is wonderful moist and without using added butter/fat. I do the same for all her butter cakes that I serve/freeze after 1 day, as she suggests.

Most commercial butter cakes, have tons of butter, margarine, or oil, to keep them "moist" for long time.

Happy 4th. Making pizza, slicing whole leg prosciutto san danielle, got some farmers market melon.

Thanks for the report back.

Reply to this Posted by: Hector | July 3, 2008 3:25 PM #

Hi Hector,

Thanks for your thoughtful response. Compared to most folks posting here, I am only an beginner to advanced beginner baker. Of course I've been baking for many years, but I was just following recipes. I never thought about the why's and how's. I never thought about the fact that baking as a way to preserve eggs and dairy. I made the chocolate bread (chocolate pound cake) recipe from the Cake Bible last night. It was a bit dry. However, I wrapped it up and put it away for a week to see how it does. I am also considering a zucchini bread recipe that I have as an alternative. Thanks again, Hector, and have a great 4th of July.

Ellen

Reply to this Posted by: Ellen | July 3, 2008 1:07 PM #

Ellen, key point is remove the air and make it airtight. I use my vacuum packer. Most of the condensation will form outside the wrap, and the little that forms inside the wrap with the cake is the cake's own moisture and desirable.

Never release the vacuum or open the wrap until cake has thawed, this is when ambient humidity rushes in and condensates on the cake. In your case, this will be no problem, as the cake will arrive completely thawed after that week in transit.

Some cakes get smashed when in vacuum pack (like sponge cakes, or very tender butter cakes), what I do is to wrap the cake tightly with plastic wrap (stretch tite brand), freeze overnight, then put this inside the vacuum bag but not vacuum all the way; just until you see most of the air gone and the bag taking shape of the cake; this way there is no strong negative vacuum that will smash the cake when thawing.

Warnings said, I always take cakes out directly from the freezer. The same for buttercreams and many other foods that can sit at room temperature.

Regarding cookies, most butter cookies lasts for weeks inside an airtight container.

And how lovely, to get cake in the mail on 120 degree weather, yes it will smell like out of the oven. Tell your friend to put the box under the sun for 1 hour prior to opening!

Lets remind ourselves, that baking cakes, is an ancient form of preserving eggs and dairy. Just stay away from the components that can't sit at room temperature (like uncooked dairy, whipped cream, custards, etc).

Please send cake. Cookies are more common to send. I am sure your friend will be more impressed when he/she takes the cake!

Reply to this Posted by: Hector | July 2, 2008 1:53 PM #

Matthew,

Thanks for responding. I have Rose's cookie book and have made a lot of the recipes. I was thinking that cookies might dry out too much during the week or so they were in transit. However, the gingerbread cookies do keep for a long time. I'll consider it. I think doing a test cake is also a good idea. Thanks, again.

Reply to this Posted by: Ellen | July 2, 2008 12:39 PM #

Ellen, if you're open to sending something besides a cake, Rose's cookie book has a whole chapter called cookies for sending. Cookies would certainly be easier to send. If I were going to send a cake, I think I would consider making a small bundt pound cake, put it in a covered tin, and soak it in some type of syrup with alcohol. If you tried that, you could keep a test cake around for a few days and see how it holds up.

Reply to this Posted by: Matthew | July 2, 2008 12:24 PM #

Hector,

Thanks for your help. I was wondering about freezing the cake. Do you think there would there be too much condensation created during the defrosting? As an aside, his mother send him a cake and he said that when he opened it, the cake tasted like it had just come out of the oven. The day time temperatures have been averaging 120 degrees.

Reply to this Posted by: Ellen | July 2, 2008 10:14 AM #

You're right Patricia, a fruit cake will stay moist and fresh for a long while and I think it was me who put the recipe on for Amy's wedding earlier this year. The only disadvantage I would think would be the weight of a fruit cake if sending it in a parcel, it would put the cost up quite a bit. Aside from that I would think it would be very welcome as it would lastwell in transit and not be fragile if knocked about a bit!

Reply to this Posted by: Jeannette | July 2, 2008 4:45 AM #

Ellen - how about a fruit cake? They stay moist for months. I believe one of the bloggers posted a recipe on the forum.

Reply to this Posted by: Patrincia | July 1, 2008 7:56 PM #

Adina, your issue has been reported and this blog and discussed. Can be many factors. Perhaps the flour has changed? Are you mixing enough to develop structure?

Or perhaps your baking powder has changed? Are you using too much or it is much fresher now?

Reply to this Posted by: Hector | July 1, 2008 3:51 PM #

Ellen, that is commendable. Either butter cake will travel well for a week. A loaf size will bake just as usual, it may dome a little more, but that is pretty and characteristic of loaf cakes.

You can freeze the cake and pack it insulated (with styrofoam, or a few layers of aluminum foil and newspaper). This will extend shipping time and freshness by 2 or 3 days as it would be the time the cake will take to thaw and reach room temperature while in transit.

Can you send me one as a trial?

Reply to this Posted by: Hector | July 1, 2008 3:30 PM #

Hi,

I want to bake a cake to send to a friend serving in Iraq. I think a loaf size would travel best. Any thoughts on which recipe from the Cake Bible would work best? What adjustments need to be made to baking time for a loaf size? It will probably take about a week to get to him. Thanks in advance. I know he would be thrilled to get a cake!

Reply to this Posted by: Ellen | July 1, 2008 10:55 AM #

I need help. My favorite cakr in the whole world is the golden butter cake from the Cake Bible. I have made it a number of times and it has been perfect.I made it again and this time the whole cake fell apart in little crumbs.I made it twice more using fresh ingredients, checking my oven, and being super careful in every thing I did.The same thing happened. The cake looked beautiful and then fell apart. I have thought and thought and don't know what to think. Can you help me? I don't want to have to stop making the cake.Please,please,please.
Adina Simonson

Reply to this Posted by: Adina Simonson | July 1, 2008 6:26 AM #

Reply to this Posted by: Adina Simonson | July 1, 2008 6:24 AM #

Thanks! That's good to hear. I will try & send a photo of the finished masterpiece.
Your help is greatly appreciated.

Sara

Reply to this Posted by: Sara | June 23, 2008 10:36 AM #

Sara, I would say YES, be sure it is frozen airtight, thawed airtight, and when fondant is applied you don't refrigerate. /Hector

Reply to this Posted by: Hector | June 19, 2008 6:41 PM #

Dear Rose,

My mother and I are making my wedding cake for my wedding Saturday August 2. It's been lots of fun for the last several months practicing your delicious recipes from the cake bible. We've decided to make a yellow butter cake covered with fondant. We don't have time to make the cake immediately before the wedding so we're making it a month before and freezing it frosted with a thin layer of buttercream. We are thinking of defrosting the cake the Wednesday before the wedding, covering it with fondant on the Thursday, and assembling the 3 tiers on the Friday. Do you think the cake will still taste and look great on the Saturday? Any advice you may have would be really helpful.

Sincerely,

Reply to this Posted by: Sara | June 19, 2008 5:02 PM #

Rose, would you pass on to your webmaster that the site redesign is causing me some viewing problems? The top title and the new right side area are showing up just fine, then I have to scroll way way way down to view the left side area and the main article. I'm viewing the blog with Internet Explorer 6 on a PC. I tried adjusting the text size bigger or smaller and making the window wider, but neither thing helped.

I have a Mac at home, if I have problems there too, I'll let you know.

P.S. I like the idea of the redesign a lot, actually! Just not quite working for me...

Reply to this Posted by: Barbara A. | May 28, 2008 10:14 PM #

Too cute!

Reply to this Posted by: Patrincia | May 27, 2008 5:22 PM #

here are my cupcakes inside the miniature panettone molds. no more blue roses left... yeehhha!

http://www.hectorwong.com/roselevy/PanettoneCUP-cakes.html

Reply to this Posted by: Hector | May 27, 2008 4:14 PM #

Agreed - I only space tiers like that when I'm going to stack them on site. When the cake is transported pre-stacked, cold buttercream is a wonderful "glue".

Reply to this Posted by: Patrincia | May 27, 2008 9:01 AM #

oh yes--thanks for mentioning! i wouldn't dare transport a cake that was raised slightly above the buttercream. this is only when you're putting it together in place--not moving it.

Reply to this Posted by: rose levy beranbaum | May 27, 2008 12:44 AM #

i haven't removed my fear habit to dab buttercream between tiers, my 1/4 or 1/8 is filled and works magic like glue to prevent shifting while transporting... stronger than cement when cold is the buttercream. If I need to keep the 1/4 or 1/8 clean, I place a layer of nonskid pad under the cake board above, non skid pads are so readilly sold nowadays.

Just finished my memorial day weekend hosting small lunch with roasted chicken. Cake was "cupcakes" made from scraps of Rose's yellow butter wedding cake fitted on miniature panettone paper molds. Cake moistened with a generous drizzle of amaretto sauce, then topped with some of my last grand marnier buttercream blue roses. Rose's yellow cake IS so tasty and refined, most people note it to me as the best "cake" they have tried.

Reply to this Posted by: Hector | May 27, 2008 12:29 AM #

thanks patrincia--i've been so busy revising i forgot to answer this question right away! even 1/8 inch will work if you're careful to slip the offset spatula or pancake turner between it and the cake without touching the buttercream. just to be safe you can spray the bottom of the spatula with nonstick spray.

Reply to this Posted by: rose levy beranbaum | May 26, 2008 11:22 PM #

Penny - yes, some of the buttercream will stick to the cardboard of the upper tiers. That's one reason why I like to leave about 1/4" of space between my tiers - the space can be disguised with a nice piped border.

Reply to this Posted by: Patrincia | May 26, 2008 10:50 PM #

Hi, Rose - Love your blog - especially your comments highlighted in pink. As you know, the Cake Bible is what got me interested in baking and launched me into my career as a caterer and cookbook author. I'm making my first tiered cake with your mousseline buttercream and am planning to use straws to support the upper tier. If the straws get cut to the same height as the top of the frosted cake - no columns, doesn't the buttercream come off the cake and onto the cakeboard of the tier above it? Most decorators don't know the answer to this because they use frosting with powdered sugar and crisco in it(yucch), which crusts over. Hope you can help.
Best regards,
Penny

Reply to this Posted by: Penny Eisenberg | May 26, 2008 7:10 PM #

jacqui, the 'tweaked'recipe didn't work perfectly bc the original was perfectly balanced. you can't just add things in such radical quantities and expect the same results. adding extra vanilla is one thing but cognac and in such a large quantity will totally throw off the balance. that's why liqueur and syrup is added to cakes such as génoise AFTER baking!

Reply to this Posted by: Rose Levy Beranbaum | May 17, 2008 1:21 PM #

p.s. did your lard/butter mixture still have the taste of the lard? i adore a lard crust but don't like the flavor for sweet pies--only for savory.

Reply to this Posted by: Rose Levy Beranbaum | May 17, 2008 11:10 AM #

kristine, i trust you got my e-mail saying yes and how to give correct attribution.

deb, by now you can tell ME how the clarified butter experiment worked. i tried it of course when working on the pastry bible but clarifying butter denatures it and it does not perform like lard. it is a totally different type of fat structure.
as far as the water content, you are right--clarifying it removes the water so if you wanted to do a calculation you would just add the percentage of water that the butter called for in the recipe contained (info in the cake bible).
do tell us what happened!

Reply to this Posted by: Rose Levy Beranbaum | May 17, 2008 11:09 AM #

Annie, I use Pi all the time!

thanks for sharing your math.

Reply to this Posted by: Hector | May 12, 2008 4:09 PM #

Pi x radius squared it is. It's easier if you convert to centimetres. 3 inches equals approx 7.5cm and 12 inches is approx 30cm. The area of a 3 inch cookie is 44 square cms. (3.75 x 3.75 x 3.14 (pi)). The area of a 12 inch cookie is 706.5 square cms (15 x 15 x 3.14). So the factor for one 3" to one 12" is 16 (706.5 / 44). Of course, one rarely makes one 3 " cookie on its own so if your recipe makes 12 x 3" cookies then you muliply your recipe by 16/12 = 1.33. However, if you get 16 cookies from your current recipe just make the same amount! As for baking times - someone else will answer that.

I use this formula all the time and can virtually make any cake in any sized tin - it's also very useful when converting from round tins to square and vice versa. If you want a different height (particularly useful for tarts) you need to use volume (pi x radius squared x height). Pi is approx 3.14.

Good luck!
Annie

Reply to this Posted by: Annie | May 12, 2008 11:26 AM #

Duhhhhhhh, Now why didn't I think of that! I'll let you know how I made out. I plan on baking a "monster cookie" and placing a 8-9 inch cake in the center of it then decorate the exposed portion of the cookie. Thanks for your input. By the way, I have 4 of your books in my cookbook home library. Can't wait for your new addition. Regards, Mike

Reply to this Posted by: Mike | May 11, 2008 8:03 PM #

mike, if you don't get a response on this posting try on the forums. i've never made monster cookies. probably what you need is a mathematician to figure out how to increase the surface area of a 3 inche cookie to that size. i think pie R2 will be involved! or, just try 4 times the size of a smaller cookie--that's what i would do!

Reply to this Posted by: rose levy beranbaum | May 11, 2008 7:47 PM #

Hi Rose, I'm an on again off again cookie baker. My cookies always come out great. I want to try baking MONSTER cookies 10 to 12 inches in diameter. Where do I begin calculating the amount of dough necessary. Your expertise on the subject is invaluable. I await your reply with eager anticipation.

Reply to this Posted by: Mike | May 11, 2008 7:42 PM #

I am working on a church cookbook and would love to reprint your pita bread recipe in it. We have a huge international food fair every year and one of our specialties is Middle Eastern food. The cookbook is small (about 40 recipes) and will encompass only things we sell at that fair. It will be sold at the fair (which is called Glendi - Greek for "party") and through our church bookstore on Sundays only.
Of course, we use purchased pita bread at Glendi, but I thought it would be nice to give people a recipe for it, and I know that yours works!(I make it a lot,especially during Lent when we eat a lot of hummus!)
Please let me know if I may do this, and if so, how to obtain "official" permission from you.
FYI, our church's website is: www.saintseraphim.com
There are photos of the fair there, under "Glendi"
and the site for the food fair is:
www.glendi.net
a full menu can be viewed there.
Of course, if you grant me permission to use the recipe, I'll send you a free cookbook! People come from all over for our home cooked international specialties!

Thanks,
Kristine

Reply to this Posted by: Kristine | May 5, 2008 11:19 AM #

I recently bought a pasta attachment for my Kitchenaid stand mixer and wonder if anyone has ever used it to roll out puff pastry?

It may be a bit stiff in the early stages but at the later turned, folded and rolled I wonder if it would be possible...

I'm thinking of it as a mini commercial style sheeter that professional bakers use but it may not be up to the task.

I'm going to try it out later this week to test it out and look forward to any comments before then.

Thanks,
Janet

Reply to this Posted by: Janet H. | May 5, 2008 10:57 AM #

Roseann, The Bread Bible has a nice explanation of autolyze.

Reply to this Posted by: Hector | April 29, 2008 2:16 PM #

Hello Rose, just discovered your wonderful website. Thanks for sharing. One of your bread recipes mentioned the word "autolyze". My dictionary definition of this word didn't let me know where it fits in a baking recipe. Help!

Reply to this Posted by: Roseann | April 29, 2008 2:05 PM #

Thanks for the tips Hector. I'll review the link you sent - hopefully this will solve the problem.

Patti

Reply to this Posted by: Patti | April 24, 2008 6:55 PM #

Real Baking with Rose Levy Beranbaum

This scratch baking blog, featuring baker and cookbook author Rose Levy Beranbaum, is an online journal of Rose’s baking adventures, cooking tips, and scratch recipes. Her cookbooks include Bread Bible, Pie and Pastry Bible, Rose’s Christmas Cookies, Passion for Chocolate and The Cake Bible.

Welcome to My Scratch Baking Blog!

Comments