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The Cake Bible

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2017 inductee into the IACP Culinary Classics Hall of Fame. "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 Bera 2017 inductee into the IACP Culinary Classics Hall of Fame. "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


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2017 inductee into the IACP Culinary Classics Hall of Fame. "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 Bera 2017 inductee into the IACP Culinary Classics Hall of Fame. "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

30 review for The Cake Bible

  1. 4 out of 5

    Mia

    I think this woman might be mad. My man, my ma and I spent an entire day constructing her white lilac nostalgia cake, which I -- sucker! -- chose for its name. It involves a mouselline. What is a mouselline? Mainly: delicious varieties of fat. As we are baking all of the nuptial cakes our own mad selves we needed, of course, the cake bible. The recipes involve asteriks and multiple sidebars and accompanying essays and pronunciation keys and ingredients for which one must hunt, gather, peck, beg, I think this woman might be mad. My man, my ma and I spent an entire day constructing her white lilac nostalgia cake, which I -- sucker! -- chose for its name. It involves a mouselline. What is a mouselline? Mainly: delicious varieties of fat. As we are baking all of the nuptial cakes our own mad selves we needed, of course, the cake bible. The recipes involve asteriks and multiple sidebars and accompanying essays and pronunciation keys and ingredients for which one must hunt, gather, peck, beg, invent, time-travel, steal. Anyway. It's great/terrible buttery fun/labor.

  2. 5 out of 5

    Eingram

    Everything in this recipe works the first time you try it. Well, except if you try to make spun sugar or hard caramel on a rainy day, but she does say not to do that. Each recipe ends with a section explaining why the recipe is put together the way it is, and the explanations are thorough enough that you could modify recipes successfully if you were feeling brave. I don't know why you'd need to, though, as there are SO MANY cake & decorating options detailed here, from the very basic (poundcake Everything in this recipe works the first time you try it. Well, except if you try to make spun sugar or hard caramel on a rainy day, but she does say not to do that. Each recipe ends with a section explaining why the recipe is put together the way it is, and the explanations are thorough enough that you could modify recipes successfully if you were feeling brave. I don't know why you'd need to, though, as there are SO MANY cake & decorating options detailed here, from the very basic (poundcake & variations) to instructions for serious, professional-level wedding cake techniques. You will impress your friends, but you may also never enjoy grocery store cake again once you've made good cake.

  3. 5 out of 5

    Terran

    While "The X Bible" is an all-too-common cutesey title, in this case it is actually justified. This is a fantastic book on cake baking, covering almost every subject you can think of in the realm. (Ok, except high altitude baking. A personal gripe, b/c we live at high altitude and almost nobody covers it well. For a notable exception, check out Purdy's Pie in the Sky Successful Baking at High Altitudes.) Anyway, the point is that this is a lovely book for those passionate about cakes and their While "The X Bible" is an all-too-common cutesey title, in this case it is actually justified. This is a fantastic book on cake baking, covering almost every subject you can think of in the realm. (Ok, except high altitude baking. A personal gripe, b/c we live at high altitude and almost nobody covers it well. For a notable exception, check out Purdy's Pie in the Sky Successful Baking at High Altitudes.) Anyway, the point is that this is a lovely book for those passionate about cakes and their construction. In the tradition of really great books on cooking, Rose doesn't just give recipes, but describes reasons. Every recipe comes with an "understanding" section, and she has extensive discussions on the structure of cakes and the effects of various ingredients and substitutions. This is a book on cake engineering as much as anything. She describes everything from the structure of cakes and what makes a pound cake different from a sponge cake, to proper frosting technique, to picking good chocolate, to assembly engineering for wedding cakes. Yes, she covers wedding and event cakes too. Susan and I made our wedding cake (essentially) from this book. Some readers have complained that her recipes are complicated, difficult, or don't work. I have never had one of Rose's recipes not work (modulo altitude issues). I will admit that they can be fiddly, but I would say that, in my experience, if you follow her recipes exactly as written, they'll work. Every time.

  4. 4 out of 5

    Matti Prevost-Hart

    This book is the reason I am a better baker. I think that this book was enough; frankly, RLB could've stopped here. The other "Bible" books she's written are not, in my opinion, remotely equal to this one for depth, breadth, or detail. Years later, I still find new things to love. Is it complicated? Yes. I have, however, read it cover to cover more than once, and appreciate the complexity and detail, because they are in service of the greater goal of truly understanding cake baking and execution. This book is the reason I am a better baker. I think that this book was enough; frankly, RLB could've stopped here. The other "Bible" books she's written are not, in my opinion, remotely equal to this one for depth, breadth, or detail. Years later, I still find new things to love. Is it complicated? Yes. I have, however, read it cover to cover more than once, and appreciate the complexity and detail, because they are in service of the greater goal of truly understanding cake baking and execution. Vital for anyone interested in making sweets.

  5. 4 out of 5

    Jessie

    Five stars best cake book and only cake book you will ever need. I don’t know how one woman compiled this encyclopedia of information and calculations but she is amazing! Considering myself DONE with this book because project wedding cake is done and I feel like I read this thing three times.

  6. 5 out of 5

    Jennifer

    Back in the early 90s, I was watching the Today Show and saw a segment on The Cake Bible. On it, the host was happily devouring a slice of one of the cakes Rose Levy Berenbaum had baked and raving how this was the best cake book ever. At that time, I enjoyed baking but without a box mix the cakes were dry, kind of gritty and required a lot of time with separating the eggs, folding in etc. From scratch was a requirement for me but moist and delicious was the goal. I immediately checked out a copy Back in the early 90s, I was watching the Today Show and saw a segment on The Cake Bible. On it, the host was happily devouring a slice of one of the cakes Rose Levy Berenbaum had baked and raving how this was the best cake book ever. At that time, I enjoyed baking but without a box mix the cakes were dry, kind of gritty and required a lot of time with separating the eggs, folding in etc. From scratch was a requirement for me but moist and delicious was the goal. I immediately checked out a copy at the local library and picked a yellow cake to bake. The results were excellent and I learned about the one bowl method and cake flour, which up to that point I didn't realize was essential. In the book, she explains some of the chemistry to understand the why of it but better than that was the product created. Of course, I quickly purchased the hardcover which I still have and often use. I definitely recommend this book for new bakers and have yet to find a better baking book.

  7. 5 out of 5

    Tdini

    I'm a chemist. Baking is organic chemistry. The Cake Bible teaches organic chemistry (unintentionally) and then you get to eat the results. Can't do that in a chemistry lab. I love Rose. The Cake Bible is not a book for folks who want only simple, easy-to-follow recipes. It's a book for learning about the processes and chemistry involved with baking. After studying The Cake Bible, you will have a solid understanding of how ingredients combine to make different textures and flavors. The Cake Bibl I'm a chemist. Baking is organic chemistry. The Cake Bible teaches organic chemistry (unintentionally) and then you get to eat the results. Can't do that in a chemistry lab. I love Rose. The Cake Bible is not a book for folks who want only simple, easy-to-follow recipes. It's a book for learning about the processes and chemistry involved with baking. After studying The Cake Bible, you will have a solid understanding of how ingredients combine to make different textures and flavors. The Cake Bible teaches you to do not to follow. It teaches you to create your own cakes. How cool is that??!! I love Rose. Did I say that already? Because I do. I really really love Rose.

  8. 5 out of 5

    Amy

    It's the most wonderful time of the year! For me, Christmas is all about getting blacked out on champagne-and-brandy cocktails. And this year, I will use a buche de noel to soak up some of that booze. Meringue mushrooms make the Baby Jesus laugh and smile! This book contains a special section of photos of delightfully hideous extra fancy cakes from the eighties. Still, it stands alone in precision. Enjoy! It's the most wonderful time of the year! For me, Christmas is all about getting blacked out on champagne-and-brandy cocktails. And this year, I will use a buche de noel to soak up some of that booze. Meringue mushrooms make the Baby Jesus laugh and smile! This book contains a special section of photos of delightfully hideous extra fancy cakes from the eighties. Still, it stands alone in precision. Enjoy!

  9. 4 out of 5

    Alexandra Robbins

    As a frequent baker, I had high hopes for this book. But I used Beranbaum's go-to buttercream on a wedding cake - and the cake had to be cut early because it could not withstand being in a well-lit (but not super-hot) room for even a couple hours. So disappointed. As a frequent baker, I had high hopes for this book. But I used Beranbaum's go-to buttercream on a wedding cake - and the cake had to be cut early because it could not withstand being in a well-lit (but not super-hot) room for even a couple hours. So disappointed.

  10. 4 out of 5

    Stephanie

    The best cake book I've ever read. It explains the whys. The best cake book I've ever read. It explains the whys.

  11. 5 out of 5

    Tracy

    This book is not for everyone, although it is a "keeper" for me--and that's high praise because I regularly clean out my shelves and donate away the cookbooks I don't frequently use. If the precision of science is a turn-off, and if you can't imagine being perfectionistic persnickety about measuring, weighing, and following a set of sometimes complicated instructions, you'll hate this book. Believe it or not, there are people, like my friend Heather, who think that dedicating 4 hours to making th This book is not for everyone, although it is a "keeper" for me--and that's high praise because I regularly clean out my shelves and donate away the cookbooks I don't frequently use. If the precision of science is a turn-off, and if you can't imagine being perfectionistic persnickety about measuring, weighing, and following a set of sometimes complicated instructions, you'll hate this book. Believe it or not, there are people, like my friend Heather, who think that dedicating 4 hours to making the perfect cupcake is time well spent. Nerdy analysts like this book. I have found the cake recipes to be reliable and tasty. I dislike many of the frosting recipes, but that's a matter of personal preference and it's mostly irrelevant, because I usually serve cake simply frosted with a glaze or ganache or topped with whipped cream. I keep this book for the times when I want to bake a delicious made-from-scratch cake. The resulting cakes always please me and the people I serve them to; and definitely, these cakes taste way superior to boxed mixes.

  12. 4 out of 5

    Tanya D

    I love cookbooks that give reasons for what I'm doing, the science behind the baking. Ms. Beranbaum delivers but I wish it was better organized. Yes, each cake comes with a helpful story and she compares and contrasts the recipes so you understand how basic recipes can be tweaked to generate different results. But I wanted more in-depth explanation about cake making, all the dirty details. For example, I wanted to make cupcakes instead of a layer cake, but there was only was passing reference in I love cookbooks that give reasons for what I'm doing, the science behind the baking. Ms. Beranbaum delivers but I wish it was better organized. Yes, each cake comes with a helpful story and she compares and contrasts the recipes so you understand how basic recipes can be tweaked to generate different results. But I wanted more in-depth explanation about cake making, all the dirty details. For example, I wanted to make cupcakes instead of a layer cake, but there was only was passing reference inside of one cake recipe about how to convert it into cupcakes. I wanted a diatribe on how to convert recipes to fit different pans, etc. I wanted to know which recipes work best as cupcakes or other forms. This is supposed to be the cake "bible" so I shouldn't have to go anywhere else to get my answers. I feel like I need more cake cookbooks to really understand what I'm doing.

  13. 5 out of 5

    Dianne

    I love this book, but it's a little fussy. For example, I know from experience that you don't actually need to measure the temperature of the sugar syrup when making Italian meringue - if you heat the syrup just to a rolling boil, and no further, it's the right temperature. I wouldn't quibble with Rose about this, except that her emphasis on precision might lead an amateur baker picking up this book to think that only you can only get good results if you make yourself crazy with the details. Trut I love this book, but it's a little fussy. For example, I know from experience that you don't actually need to measure the temperature of the sugar syrup when making Italian meringue - if you heat the syrup just to a rolling boil, and no further, it's the right temperature. I wouldn't quibble with Rose about this, except that her emphasis on precision might lead an amateur baker picking up this book to think that only you can only get good results if you make yourself crazy with the details. Truthfully, most people can make a decent, delicious cake simply by exercising ordinary caution in measuring, getting a decent oven thermometer, and using high quality ingredients. It's really not necessary to know whether your sugar syrup is at 238 degrees, or 237, or 239 ...

  14. 4 out of 5

    Kelle

    The recipe of the cake I'm making for Lily's birthday is out of this book. We'll see how that goes. Truly a fascinating book about a woman with a scientific passion for baking, which, let's face it, is all about chemistry. I would love to try some of the more complicated cakes in here, but am a bit intimidated- right now I"m sticking to the butter cakes in the front. The decorating isn't really my style, but she has made some gorgeous stuff. Very exact recipes with volume and weight measurements The recipe of the cake I'm making for Lily's birthday is out of this book. We'll see how that goes. Truly a fascinating book about a woman with a scientific passion for baking, which, let's face it, is all about chemistry. I would love to try some of the more complicated cakes in here, but am a bit intimidated- right now I"m sticking to the butter cakes in the front. The decorating isn't really my style, but she has made some gorgeous stuff. Very exact recipes with volume and weight measurements. My biggest complaint is probably the lack of pictures, but I think it makes up for it in sheer information. Huge book and it's just packed with tips and information. If all goes well with Lily's cake, I'll probably try somethign else as these cakes all sound delicious.

  15. 5 out of 5

    Em

    Okay, I confess, I didn't believe my friend at first when he said this book was definitely the bible of cakes. But I was so wrong! This book is the bible of cakes!!!! It is absolutely amazing and is the first book I would recommend to anyone who wants to bake a cake. It has just about every cake recipe you'll ever need with tips and suggestions on how to make/bake and store each recipe. If you have absolutely no idea how to assemble or decorate a cake, this book will definitely tell everything y Okay, I confess, I didn't believe my friend at first when he said this book was definitely the bible of cakes. But I was so wrong! This book is the bible of cakes!!!! It is absolutely amazing and is the first book I would recommend to anyone who wants to bake a cake. It has just about every cake recipe you'll ever need with tips and suggestions on how to make/bake and store each recipe. If you have absolutely no idea how to assemble or decorate a cake, this book will definitely tell everything you need to know. So far, I've used the classic rolled fondant and chocolate rolled fondant and have learned one thing so far: Fondant is fun to make and the taste is exceptionally delicious!!

  16. 4 out of 5

    Sir

    These are not a style of cakes you would make for an inaugural dinner. They are down home cakes, cakes you would find at bake sales on a church lawn. They are meant to be informal although the author does throw in a few fancier cakes with spun sugar cages and Christmas yule logs, but for the most part these recipes are for the everyday baker. I was not impressed with several recipes. Some are heavy heavy heavy and ludicrously sweet. However, the recipes did turn out fine when directions are foll These are not a style of cakes you would make for an inaugural dinner. They are down home cakes, cakes you would find at bake sales on a church lawn. They are meant to be informal although the author does throw in a few fancier cakes with spun sugar cages and Christmas yule logs, but for the most part these recipes are for the everyday baker. I was not impressed with several recipes. Some are heavy heavy heavy and ludicrously sweet. However, the recipes did turn out fine when directions are followed. Make sure to read all * and footnotes or you will miss vital information. Berenbaum also gives the scientific reasons behind the how-to and why's of baking.

  17. 5 out of 5

    Andrea

    I love this book on so many levels that it would be impossible to list them all here. It has been my "go-to" manual for inspiration and for recipes for many years. It is not for the beginning baker, more for the intermediate to advanced level baker/decorator. The recipe comments are very specific about the type of crumb to expect and many are dense, moist cakes that will stand up to the weight of formal decorating. All are quite delicious. I have been inspired to create new recipes of my own using I love this book on so many levels that it would be impossible to list them all here. It has been my "go-to" manual for inspiration and for recipes for many years. It is not for the beginning baker, more for the intermediate to advanced level baker/decorator. The recipe comments are very specific about the type of crumb to expect and many are dense, moist cakes that will stand up to the weight of formal decorating. All are quite delicious. I have been inspired to create new recipes of my own using this book as a springboard. I just can't look through it without getting all creative! I just wish there were more photos!

  18. 5 out of 5

    Catherine Woodman

    This cookbook made a leap for me to making fancy cakes and understanding why things might not always turn out--she demystifies alot about cake baking,a nd while i have only made a dozen things from here, it astonishes me as a cookbook because everything works--my favorite ganache recipe is from here.

  19. 4 out of 5

    Daisy

    I stole this book. I did, I confess. I worked somewhere where they let us borrow books and then I stopped working there and I just never returned the book. It's kind of like a science book anyway. I stole this book. I did, I confess. I worked somewhere where they let us borrow books and then I stopped working there and I just never returned the book. It's kind of like a science book anyway.

  20. 4 out of 5

    Donna

    I learned everything you could want to know about cake. Plus how to make a rose out of Tootsie roll. I would love to take a class with this woman. My all time favorite baking book.

  21. 4 out of 5

    Пүрэвбазар

    My review bout this?! I'm hungry as a bear babe My review bout this?! I'm hungry as a bear babe

  22. 5 out of 5

    Arlynn

    One of the best resource cookbooks in the field. Not too sweet. Recipes well researched. A remarkable book.

  23. 4 out of 5

    Barbara Finazzo

    Amazing Book I've seen hundreds of cake cookbooks in my life, but never one like this. The selection of cakes is simply outstanding. As if that were not enough, the section on adornments, frosting, glazes, etc will amaze you. You don't simply get a recipe, you get notes, pictures of the type pan to use, and even measurements of the finished cakes such as loaf cakes. The author leaves no information out of the recipes. You will know exactly what the cake will be like, how it should look, and the be Amazing Book I've seen hundreds of cake cookbooks in my life, but never one like this. The selection of cakes is simply outstanding. As if that were not enough, the section on adornments, frosting, glazes, etc will amaze you. You don't simply get a recipe, you get notes, pictures of the type pan to use, and even measurements of the finished cakes such as loaf cakes. The author leaves no information out of the recipes. You will know exactly what the cake will be like, how it should look, and the best wah to store it. If you buy only one cake cookbook in your liver, make it this one. It's all you will ever need.

  24. 5 out of 5

    Skye Brasher

    I’ve baked a couple of cakes from this book while I was reading it, and they came out ok….obviously I need to continue working on my technique. I’m excited to try out all these different cakes and become an awesome cake maker….. not that I need to be eating all these cakes but that’s not the point. Once I got into the wedding cake for 150 people, the recipes, techniques, and calculations were a bit overwhelming but I have no intention of trying to bake anyone a wedding cake, so I pretty much ski I’ve baked a couple of cakes from this book while I was reading it, and they came out ok….obviously I need to continue working on my technique. I’m excited to try out all these different cakes and become an awesome cake maker….. not that I need to be eating all these cakes but that’s not the point. Once I got into the wedding cake for 150 people, the recipes, techniques, and calculations were a bit overwhelming but I have no intention of trying to bake anyone a wedding cake, so I pretty much skimmed that whole section. I do like the scientific explanations and the details about how the ingredients work and why it’s important to make certain choices.

  25. 5 out of 5

    Anne

    This book really merits its title. It is a wonderful compendium of recipes and resources. Levy-Beranbaum is a Cornell-trained baker with extensive experience. Her techniques are different--but she wrote a master's thesis about sifting flour. I've made a number of recipes from this book, and all have been successful. I appreciate her explication of techniques and cooking tools. Do you bake cakes? Go get yourself a copy. This book really merits its title. It is a wonderful compendium of recipes and resources. Levy-Beranbaum is a Cornell-trained baker with extensive experience. Her techniques are different--but she wrote a master's thesis about sifting flour. I've made a number of recipes from this book, and all have been successful. I appreciate her explication of techniques and cooking tools. Do you bake cakes? Go get yourself a copy.

  26. 4 out of 5

    Lynne

    A classic back when I first started baking, I would make her coffee cake again and again. Now that I’m older with more resources available, I find myself going back to her book as reference. Excellent cookbook tho I’m not sure a beginner like me back then would be able to do a lot of the recipe. In any case, I applaud those beginner who can follow her recipe because Rose is like a chemist in her explanation of the recipe but her cakes are pure magic.

  27. 4 out of 5

    Judy Desetti

    This is a book for the serious baker. Lots of technique and explanations. Ingredients are listed by volume, weight, and American measurements ( cups, tablespoons, teaspoon, etc). You would gain a great amount of knowledge about baking by learning from this. It is not for the casual baker who wants to pop it open and get started on an easy recipe immediately. I am glad I read it. Hopefully it will make a difference the next time I bake.

  28. 5 out of 5

    Sherrie

    Hands down one of the most valuable books in my collection. The pages are spattered, smeared, and written up with scaled up versions of some of the recipes. I value my time, use quality ingredients, and expect my recipes to consistently work. RLB's recipes are tested thoroughly and are incredibly detailed to ensure success. I don't find every recipe to my taste, but the recipes are well formulated and work. Hands down one of the most valuable books in my collection. The pages are spattered, smeared, and written up with scaled up versions of some of the recipes. I value my time, use quality ingredients, and expect my recipes to consistently work. RLB's recipes are tested thoroughly and are incredibly detailed to ensure success. I don't find every recipe to my taste, but the recipes are well formulated and work.

  29. 5 out of 5

    Betsy Ross

    The only cake cookbook I use. I've been using it for years. Beranbaum literally goes into the science of baking a cake, why certain ingredients are used, what to purchase, how to build a cake, how to prep ingredients, and the aging of ingredients. I haven't had a cake complaint since I started using this book. The only cake cookbook I use. I've been using it for years. Beranbaum literally goes into the science of baking a cake, why certain ingredients are used, what to purchase, how to build a cake, how to prep ingredients, and the aging of ingredients. I haven't had a cake complaint since I started using this book.

  30. 4 out of 5

    Ingrid Xh

    This is the perfect book for passionate amateurs and professionals. I believe it does require a certain familiarity with baking, but it gives you so much more detailed information and reasons why. When I first got it, I thought the design and photos were outdated but she is a true visionary and that is what makes this book an essential piece. Loved it.

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