Traditionally, the 10th year of marriage is marked with tin or aluminum; in our case, it is marked with us still writing cookbooks. Rose’s Heavenly Cakes was my 9th and Woody’s 1st. As far as jewelry and gemstones are concerned to mark the anniversary, diamond is the stone of choice for the tenth wedding anniversary. For us today the diamond was having black raspberry ice cream and word from our editor that Rose’s Ice Cream Bliss’s BLAD (Basic Layout and Design) is in the mail to us for my 12th book.
With equipment choices expanding and the widening availability of ingredients for the home baker, Rose’s Heavenly Cakes was able to expand many horizons which were not available at the time of The Cake Bible. This included revolutionary new cakes, such as the Deep Chocolate Passion and buttercreams such as the White Chocolate Buttercream. It also included improving my classic recipes such as: All-American Chocolate Cake, Mousseline Buttercream, and Chocolate Génoise.
Rose’s Heavenly Cakes won BEST BOOK OF THE YEAR at the annual International Association of Culinary Professionals conference and awards in May 2010. We were up against many strong contenders, including Thomas Keller’s Ad Hoc.
Our first demo for launching Rose’s Heavenly Cakes was at KitchenAids’s Epicurean Classics event in August of 2009 in Michigan, was our first demo with us as team RoseWood. A bright culinary student , who recently graduated from Cornell, was assigned to us as well~~Eunice Choi. (She just recently left working at Food 52 to move back to California.)
We did two demos for the Classic; and we were the only ones doing baking. Pictured below, we are at our author’s book signing table and serving Golden Lemon Almond Cake. The cake became our go to demo cake for most of our following book tour.