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The Cake Bible Hardcover – Jul 8 1988


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Product Details

  • Hardcover: 592 pages
  • Publisher: Cookbooks; 1 edition (July 8 1988)
  • Language: English
  • ISBN-10: 0688044026
  • ISBN-13: 978-0688044022
  • Product Dimensions: 26.3 x 19 x 4.2 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (116 customer reviews)
  • Amazon Bestsellers Rank: #56,037 in Books (See Top 100 in Books)


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16 of 16 people found the following review helpful By A Customer on Dec 27 2000
Format: Hardcover
I wanted to love this book. Really, I did. I was willing to follow the instructions to a "T", and even take decorating lessons so I could stun my friends speechless with the wonder of my cakes. But I can't. Let me explain here that I am regarded (sorry to be immodest) as a fabulous home baker. That I'm a well-travelled European (from the Land o'Cakes--Scotland--no less), and know what good cakes should taste like. And that I was willing to invest the time, energy and money to make these cakes work. And they did. I just didn't like them. The reviewers who don't rave about this book are in the minority, but (for the most part), I think we're right. The buttercream tastes like...butter. The ganache frosting ( made with Lindt chocolate, no less) is heavy and off-putting. The cakes I have made are heavy and buttery without that wonderful buttery taste of good cakes (and I used a wonderful butter from Pennsylvania that's virtually indistiguishable from the fine Danish kind). Most recently, I tried the Chocolate Cloud roll cake, and it came out perfectly. But nobody wanted seconds. In short, it doesn't surprise me that Ms. Berenbaum is fascinated by the chemistry of baking. These are cakes made to icy physical perfection, but lacking the art that makes genuinely delicious confections. If you're into elaborately-decorated cakes that will amaze your friends, buy this book. If you're looking for cakes that dance on the tastebuds, this isn't it. One last comment, and a more positive one, is that the general advice she gives on measuring, mixing and baking is very good, and this (plus the gorgeous pictures) make the book a good buy, especially if you like to read cookbooks.
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11 of 11 people found the following review helpful By none on Sept. 29 2003
Format: Hardcover
The cakes are very good. The All American Chocolate cake recipe turned out great first time. I like the use of weights as well as volumetric measurements in the recipes. Now for the not-so-good: the buttercream frosting recipes are just awful.
This weekend we made five batches of buttercream frosting following the recipe instructions exactly and each time the frosting came out tasting like whipped butter; greasy and overpowering and ruining the taste of the cake. We used unsalted Land-O-Lakes brand butter.
While the cake recipes are worthwhile, the frosting section is so wanting that I would consider looking further if you need a book that has good cake AND frosting recipes.
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By Maureen Lukas on April 20 2013
Format: Hardcover Verified Purchase
Haven't used yet but has awesome pictures. It was recommended and I know I'll use it sometime in the future. Love food books
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Format: Hardcover
I got a copy of this book way back in 1989, and have sworn by the cakes featured in it since. My other books just sit around collecting dust, while the cover for this is now stained with metled chocolate, butter and batter; and it's falling apart at the seams.
This book has so me inspired that I now run a small home-baked cakes business, making extensive use of the recipes from the book.
I've baked the Sour Cream Coffee Cake countless times for parties and gatherings and have never failed to win raves. This is the only cake I've seen ladies going back for second helpings! Another must try is the Bittersweet Cocoa Genoise.
Rose's approach to baking is exactly how it should be, a science and not an art. Each and every ingredient used has a reason. Then you use your creativity after the cakes is baked to creat beautiful cakes. This is the only book I've come across that delves into the whys of doing things and how different ingredients interact with one another.
With every cake, on the sidebar, you will find information of how the cake will appear after baking--how tall the cake will be; whether it'll be flat, taller in the center; whether the sides move will move away from the sides of the pan after removing it from the oven. So just by visual inspection of the cake after it comes out from the oven, you'll know if you got it right. I've not had any disaster baking from this book.
Even after more than 10 years using the book, I still find new information everytime I read it.
The book is not for someone who wants to look at pictures of cakes; but HOW to bake the best cakes.
Just one comment, can you make future prints of this and your other books with stronger string bindings instead of perfect binding?
Rose, if you are reading this. Thank you!
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2 of 3 people found the following review helpful By A Customer on April 2 2003
Format: Hardcover
As an experienced baker, I found The Cake Bible very disappointing. The recipes just don't work. The cakes come out very dry, or not cooked enough in the middle, etc. The author gives very explicit instructions for each recipe, and I followed them all to the letter. My oven temperature is perfect. And after all that work, you come out with a cake that just isn't good. There are plenty of other books out there that are so much better (anything by Nick Malgieri or Carole Walter, for instance) yet The Cake Bible is always considered THE BOOK. Forget it!
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4 of 4 people found the following review helpful By jerry i h on Jan. 12 2004
Format: Hardcover
There are many cake cookbooks available, but I am not comfortable with recommending any of them. The Cake Bible by Beranbaum is the only one I can recommend without reservation, as the recipes and techniques all work. On the whole, I like this book quite a bit and use it fairly often as a reference.
The author has done wedding cakes professionally for many years, and this cookbook is a compendium of tried and true recipes that she has used. This is both good and bad. These are baking recipes that are battle tested and ones that you can rely upon, especially on special occassions. On the other hand, it is a very personal collection of production recipes, and you will not find several common cake types because she has not done them in her professional experience.
Several recipe types, such as butter cakes, genoise, and buttercreams, are very different from the usual ones that you will find in other baking books. This is because they are a record of the author's efforts, and not just a mechanical recapitulation of standard patissierie recipes. The procedures at first seemed to be unnecessarily finicky, and had a few extra steps that did not seem to be necessary. On the other hand, I had no problems with any of the ones I tried. The procedures are often unique; while the results were not better than standard recipes, they can, in some cases, be slightly easier to execute than standard recipes, which are more prone to failure by the home baker.
The arrangement of the cakes chapter is particularly useful. It assumes that you will work methodically through the chapter, baking each cake as you go, and not just pick out recipes at random.
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