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The Cake Bible Hardcover – September 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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Although the recipes in this book are great as is, a great thing about the popularity of this book is that you can go online and find many different variations and add-ons that you can make to the recipes to make them more to your liking.
This cake is also very easy to make - 5 to 10 minutes prep time and ready for the oven. I've read through the entire book and am looking forward to finding more I'm going to make again recipes. I made mini cupcakes so popped one in the mouth within a 1/2 hour of first ingredient in the bowl. It was so good.
we haven't tried any of the frostings yet but will. I am looking for a frosting that stands up to normal temps but doesn't taste like a spoonful of sugar.