The Cake Bible Hardcover – Sep 20 1988
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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.
From Library Journal
Beranbaum, a talented baker and former owner of a New York cooking school, has produced a definitive work that will excite accomplished cooks and beginners alike. She covers basic, "foolproof" cakes as well as showcase cakes, accompanying these with pages and pages of adornments of all types; her instructions are impressively precise but unintimidating. She also includes lengthy discussions on ingredients and equipment and concludes with a special section on the chemistry of cake baking and on making a professional wedding cakes. An essential purchase. JS
Copyright 1988 Reed Business Information, Inc.
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Top Customer Reviews
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.
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.Read more ›
This book is aimed at someone with a bit of experience in the kitchen. Pretty much everything is measured by weight, as is normal with professional pastry chefs since it's much more accurate than measuring dry ingredients by volume or eggs by number of eggs. Some of the more complex creations will require experience, an artistic hand, and/or specialized equipment, but even if you don't want to make those, the basic recipes are stupendous. The fruit sauces meant to go with the cakes, for example, make us swoon! Try serving that white chocolate whisper cake, for example, with a raspberry sauce.
My one complaint about this cookbook is the icings. Buttercream icings, in my experience, come in three varieties: lots of shortening (blech!), lots of butter, or lots of sugar. I'm really not fond of the lots-of-butter variety, as I find that it unpleasantly masks the flavor of the cake beneath. Unfortunately the buttercream frostings in this cookbook are of the lots-of-butter variety.
Do keep in mind that many of the recipes in this cookbook are *not* aimed at beginners. It's a great primer, though, for anyone who wants to make a true exploration into the world of cake-baking!
Most recent customer reviews
My mom loves to bake and this book was her partner everytime she's gonna bake for us. It is very helpful and the ideas will make you fall in love more in baking. Read morePublished 5 months ago by kareen1010
Not for the novice baker, all of the recipes I made tasted great! Very technical so if you are the baker that does not follow recipes to the T, then not for you! Read morePublished 19 months ago by Heddie
The cake bible meet my expections. It gives me more insight into making too cakes and baking in general. It's really useful.Published 21 months ago by Aramide
The white cake recipe is the BEST I've ever had, let alone made; same with the rolled fondant. Unusual method, but it works. Read morePublished on Oct. 23 2013 by clc1951
Haven't used yet but has awesome pictures. It was recommended and I know I'll use it sometime in the future. Love food booksPublished on April 20 2013 by Maureen Lukas
We had purchased this book as a gift for Christmas and looked everywhere for the book. We looked everywhere for the book and were not able to find a store that had it in stock. Read morePublished on Dec 22 2011 by katieandmolly
"The Cake Bible" is an excellent resource for most of your cake baking needs.
I started taking cake decorating courses and have found that I and most of my friends and family... Read more
This is an amazing book that was recommended to me by a professional cake decorator. Not only does it have great recipes, it also provides information on the reason why certain... Read morePublished on Oct. 13 2011 by Ms Hospital Administrator