The frosting on the cake

October 11, 2017

When I moved to Boston for graduate school 35 years ago, I landed just outside Inman Square. In other words in Rosie’s Bakery Territory. My friend Jane and I would break from our studies to stroll to Rosie’s and drool as we awaited our Chocolate Orgasm or Boom Boom. These were the delectable decisions of distraction. The chocolate sour cream layer cake with the smoothest frosting around was legendary and an event in itself.

My husband and I wanted to feature a Rosie’s cake at our wedding, but we were getting married in New York State, and they advised us that the travel from Cambridge across state lines would not go well for the cake, the frosting in particular.

Now thirty years later, planning our anniversary party, we realized we could indeed serve the San Remo (chocolate and golden layers with raspberry and chocolate frosting in between). Seeking clarification about the size options, I picked up the phone to call. The owner herself answered. Completely not expecting this, I was a bit flustered to find myself addressing a family celebrity. I handled this with my usual cool and collected aplomb.

“Oh wow!” I screamed. “I’m so excited to talk to you!” Mistakenly assuming it was Rosie, the original owner, I blurted out, “We’ve used your baking book for years. It flops open to the chocolate sour cream layers and is totally Jackson Pollack spattered with batter.”

“Ah, as it should be.” I could hear her smile.

“Yes, it is well loved.” Next I launched into the story of how my daughter and her friend at nine years old passionately disputed who made the best chocolate cake, each loyally and confidently declaring her own mom the clear cake maven. It turned out that both moms were diligently following Rosie’s precise (i.e. “set oven to 345 degrees) recipe. I had given her mom the cookbook. Having moved out of easy buying range of the store, the book is an exceptional substitute. The recipes enable the careful follower to duplicate the rich texture and mouth watering flavors from the bakery itself. Patiently hearing me out, she responded, “Oh that’s sweet, such a sweet story.” She also explained that Judy Rosenberg had sold her the business a year ago.

We discussed the various cake size options, the advantages of a sheet cake for ease of serving versus a round cake’s decoration, the double layer versus the single and once I sort out how many people will help us devour the cake I will easily be able to decide which is best.

“So is the book still available?” I asked. “I have given it as a gift so many times. Both of our daughters have their own copies, as do a number of their friends.” We chatted about e-books, and the challenge of having the right number of paperback books on hand. Having published a (non cook)book of my own several years ago, I had ideas about ways to affordably get books on demand. Thrilled to perhaps make a small contribution to getting this vital book out to the public, I sent the link right away.

I considered how many birthday parties over the past thirty years have featured the sour cream chocolate cake, not only for our own family of four, but for my parents, sister and for friends as well. Sometimes with raspberry in the middle, at times with whipped cream, always with colorful decorations, berries, and packed with the delight of sharing moist, tasty cake with people we love. It is impossible to conceive of our lives without the joy that has emanated from this book. The new owner, Galina Laffer, is infusing the business with new energy and the same loving care that characterizes Rosie’s products. What a treat to know that she is as personable and approachable as the Rosie’s creations she represents.

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