A Sweet Surprise
July 4th, 1985. Livingston, New Jersey. The Levi home. Everyone in the house ran frantically, stashing dirty laundry in already full hampers and closing bedroom doors to hide the mess inside. Thirty people were expected at this year's Fourth of July festivities: neighbors, cousins, and the infamous, red-lipsticked Aunt Bob. Shirley Levi, the Levi family matriarch, had just finished the last of the melon balls to fill her hand-carved watermelon basket, always a family favorite. But the real belle of the ball was Shirley’s chocolate chocolate chip cake, complete with a powdered sugar dusting and toothpick American flags. Nothing said America like that cake. Rachel, Shirley’s pride and joy, gazed at the cake eagerly, waiting to snatch that first slice. While Shirley loved to entertain, cooking wasn’t exactly her strong suit. Baked goods in the Levi house usually came in a box made by Entenmann's or Little Debbie. If Rachel ever wanted a fancy dessert, she’d ask her dad to take her to McDonald's for a hot apple pie. While eleven-year-old Rachel enjoyed a Little Debbie star crunch just as much as the next girl, something in her longed for a finer, more decadent sweet. So while Shirley wasn’t God’s gift to baking, every Fourth of July she brought her A game and concocted a chocolate cake that was always a crowd favorite.
2002. New York City. After completing culinary school at the Institute for Culinary Education, one of the most prestigious culinary schools in the country, and moving to the Big Apple, Rachel set her sights on getting a job. She tirelessly sent out resume after resume and attended numerous interviews. Finally, in the spring of 2003, she secured a coveted position as a sous chef at La Grenouille. The fast-paced, high-pressure environment challenged Rachel, pushing her to refine her techniques and experiment with innovative flavor combinations. There, she discovered the art of making the perfect macaron, the challenge of creating a towering croquembouche. Even though Rachel had accomplished so much, she still wondered about that divine specimen of a chocolate cake her mother used to make. She had tried the finest chocolates and the most expensive creams, but nothing ever came close to that captivating confection. And when the now professional pastry chef ever asked her mother what was in the dessert, she would always respond with “Waht ah ya tawkin abaht? It’s a little bid of this a lil bit of thyat. Yuu wahtched me make it!” Rachel had earned accolades and recognition for her innovative desserts, but this elusive chocolate bundt from her childhood haunted her. The more she experimented and created, the more she longed to recreate the magic of that special cake.
2003. New York City. Among her many accolades, Rachel had authored her first cookbook, “A Long Way from Entemanns''. Her roommate at the time, a producer on the ‘Whoa! You’re Up Early Show’ was kind enough to get her a guest spot promoting her new cookbook with long-time host Alex Horizon. As any good Jewish daughter does, Rachel immediately called her mother, telling her about this exciting opportunity. Shirley was ecstatic! She told everyone, her sister, the butcher, hell, she even told the rabbi! “Did yuu hea?! My Rachel is going to be starring on the Alex Horizon show!” Shirley was on the first train the next morning to meet Rachel at the TV Studio in Midtown.
April 4th, 2003. Midtown Manhattan. SRF Studios. Rachel and Shirley arrived at the studio bright-eyed and bushy-tailed at 3:45 AM. Rachel was so excited, she found it hard to sit still during hair and makeup. Shirley was, of course, busy being Shirley, making friends with the cameramen, cue card guys, and stagehands alike. Thankfully, Rachel was in the first segment, she begged her mom to take her seat in the audience and advised her that she could applaud loudly but not too loudly. Alex Horizon, beloved host, energetically opened the show with his tagline, “Let’s see what's on the horizon!” The crowd cheered, and after a quick weather report by Richard Rain, Rachel took a deep breath, rolled her shoulders back, and confidently walked on set when Alex introduced her. The segment consisted of Rachel teaching Alex how to make the perfect macaron. They carefully whipped the egg whites and mixed the dry and wet ingredients. During the commercial break, Rachel quickly pulled out her perfect plate of pre-baked macarons. Ahh, the magic of TV! Once back from the break, host Alex and chef Rachel did a bit more banter while they took tiny bites of the French confections. Mr. Horizon mentioned they had time for just a few more questions. After skillfully answering the scripted questions that Rachel had diligently prepared for, Alex decided to go off script. “Rachel, you seem to be successful at everything you do. You’ve perfected the macaron, written an amazing cookbook, and are only at the beginning of your career. Is there any sweet treat you haven't been able to crack?” Rachel’s mind immediately flashed back to those Fourth of July parties her mother held every year. “Well, Alex, funny you should ask! There’s this one cake my mom made every Fourth of July. A rich, moist chocolate chocolate chip bundt cake with powdered sugar and American flags on top. What could be more patriotic! I’ve asked my mom countless times for her mystery recipe. She was willing to tell me the secret was sour cream, but would never divulge the other ingredients. I’ve tried Guittard, Venchi, even Hershey’s! Nothing seems to replicate that masterpiece.” Suddenly, a rustling from the second row emerged, Rachel spied Shirley laughing and nudging the other audience members. And then from the darkness she heard, “Rachel, sweetheart! Waht ah ya tawkin abaht? There’s no secret ingredient, other than the sour cream, of couse. It’s box cake! Betty Crocker! Only the best!” Rachel couldn't decide if she should be happy or horrified. Before she could make up her mind, Alex was inviting Shirley on stage. They finished the segment with a lot of laughs and likely a new sponsorship from Betty Crocker.