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The Cake Bible Hardcover – September 20, 1988
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Copyright 1988 Reed Business Information, Inc.
Top Customer Reviews
But, many recipes do fail, sometimes spectacularly. How is that possible? The reasons are many and varied. First, my sense is that the recipes themselves are fragile. While ingredient measures are expressed in precise units (you'd better own a scale), the instructions must be executed to the letter. No step can be compromised; no corner can be cut. Exact pan sizes and oven temperatures must be used. The ingredients are carefully balanced. If you're off by just a little, the cake will fail. Hence, I don't approach the recipes in this book with the sort of unhesitating confidence I would like. It often takes several tries to get a cake right.
Second, the recipes don't take kindly to substitutions. Once, I came up a little short on sour cream and tried to substitute some plain yogurt in the Sour Cream Coffee Cake. The recipe wasn't robust enough to accommodate the additional water provided by the yogurt, and the cake fell. To make these cakes, you need to triple-check the ingredients list before you start.
Third, only the highest quality ingredients can be used. The Mousseline Buttercream is a good example.Read more ›
I've learned many good and impresive things the average cook admires when they come to my dining table. The best is the caramel cage; I make caramel cages for many uses; to hold fresh fruits, as a stand for a ball of cheese or freshly whipped flavored butter, as a garnish for a main entre, etc. I've made star shaped caramel cages, squares, buckets, cilinders, you name it. All it needs is sugar and water and aluminum foil, and those are present in any kitchen.
The triple chocolate cake is the best chocolate cake you can desire.Read more ›
Most Recent Customer Reviews
What a beautiful and comprehensive book. While others have complained about the use of weights instead of measuring ingredients, you actually are provided with the option of doing... Read morePublished 11 days ago by EricnLB
This book contains all the essentials (and more!) for every cake baker. The helpful notes and tips are invaluable. I keep going back for more and more recipes. Read morePublished 1 month ago by tastyeating
Love the hints in the recipes about how to put it all together. A very comprehensive book and a must if you are trying to get back to the basics and not buy prepared mixes.Published 1 month ago by Josephine L. Citrin