The Cake Bible

Author: Rose L Beranbaum|See more titles by Rose L Beranbaum

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About this Book

Format:Hardcover

Dimensions:512 Pages, 7.5 x 10.25 x 1.58 IN

Published:July 8, 1988

Publisher:HARPERCOLLINS PUBLISHERS

The following ISBNs are associated with this title:
ISBN - 10:0688044026
ISBN - 13:9780688044022

From Our Editors

Beranbaum has written the classic cake cookbook. Discover a chapter devoted to the master baker that offers clear, precise instructions for making special-occasion cakes of any size up to 18 inches in diameter. Learn about special decorative techniques and how they make it possible for even the beginning baker to make cakes look terrific. Lavishly illustrated, you'll also find countless solutions and tips for all the little problems that may arise.

From the Publisher

"If you ever bake a cake, this book will become your partner in the kitchen."
-- from the foreword by Maida Heatter

This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.

The Cake Bible shows how to:

Mix a buttery, tender layer cake in under five minutes with perfect results every time

Make the most fabulous chocolate cake you ever imagined with just three ingredients

Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes

Make cakes with less sugar but maximum flavor and texture

Make many low- to no- cholesterol, low-saturated-fat recipes

About the Author

Rose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Rudolph Sprungli, owner of Lindt Chocolate. She lives and works in New York City.

From the Critics

"Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master''s thesis on the effects of sifting on the quality of yellow cake. In "The Cake Bible," she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn''t forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It''s no wonder that the International Association of Culinary Professionals picked "The Cake Bible" as their cookbook of the year for 1988--this book has something to teach bakers at every level." -- Amazon.com

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Average Customer Rating:
Reviews from the Community4 Reviews

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SweetThings Toronto
- 1 comment
- 1 person found this helpful
Truly a Bible

10 months ago

This book comes in handy all the time - the recipes are great and she explains the "why's" behind it.
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Comments on this review:
- Lesley Wormald
  
  This book is fabulous, particularly the white chocolate whisper cake and golden yellow cake. I do find that you must follow her directions exactly - I ... + read more
  
  6 months ago
Taran
Priceless

2 years ago

This is the book for anyone who enjoys baking. The book has incredible detail that is important when baking more elaborate and complicated cakes. However the book is also a good book for everyday bakers with good recipes and important information needed for a successful outcome. Buy this book, you won't be disappointed.
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This reviewer also recommends:
- The Pie and Pastry Bible
  | Rose Levy Beranbaum
- Bread Bible
  | Rose Beranbaum
Michelle Li
Who needs Martha...

9 years ago

...with someone like Rose Levy Beranbaum guiding you through the intricacies of cake making? You can toss all your MS mags away with this keeper! It will possess you to create great patisserie works of art. Anyone can make her recipes for standard size cakes...and I am not just talking about plain ol' white cakes, I'm talking about syrups, fillings, frostings and all other good things that take a cake to another level. As for the larger cakes...she turns what, for some, could be borderline… + read more
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Ian Bull
Excellent

10 years ago

This is truly an excellent book. The recipes are precise and if followed carefully are foolproof. I have made many of the cakes in this book and I have yet to have a failure. Cakemakers will use this book constantly! You will never need another book on cakes.
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