The Cake Bible by Rose Levy Beranbaum, Dean G. Bornstein

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. (2017 inductee into the Int'l Assoc. of Culinary Professionals Culinary Classics Hall of Fame) 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 Editorial Reviews Amazon.com Review 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. Review 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. -- Amazon.com From the Author Tom Anderson recently reviewed my book in a most interesting and unusual way. He used the information I gave about the lecithin in white chocolate to improve other cakes that don't contain white chocolate by adding the lecithin! This is very imaginative and I certainly plan to try it myself! (Note: use fresh lecithin--it turns rancid quickly.) Incidentally I have recently revised the ingredient and equipment sections of the book. Look for a quarter-size label on the upper-right hand corner that says revised...I'd also like to mention that it was the wonderful author Burt Greene who named my book The Cake Bible. He was a dear friend and this was a great gift he gave me before dying--just months before the book was born--17 years ago! All the best, Rose From the Back Cover 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 About the Author Rose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Rudolph Sprungli, owner of Lindt Chocolate. She lives and works in New York City. About the Author Rose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Rudolph Sprungli, owner of Lindt Chocolate. She lives and works in New York City. Excerpt. ® Reprinted by permission. All rights reserved. Perfect Pound Cake Serves 8 This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, buttery flavor of a home-baked cake. Its excellent keeping qualities make it ideal for slicing ahead and bringing on picnics. IngredientsMeasureWeightroom temperaturevolumeouncesgramsmilk3 tablespoons1.5 ounces45 grams3 large eggs (weighed without shells)scant 5 fluid5.25 ounces150 gramsvanilla 1 1/2 teaspoons-6 gramssifted cake flour1 1/2 cups5.25 ounces150 gramssugar1/4 cup5.25 ounces150 gramsbaking powder3/4 teaspoon-3.7 gramssalt1/4 teaspoon--unsalted butter (must be softened) 13 tablespoons6.5 ounces184 gramsOne 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups)most attractive size-or any 6-cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour. Preheat the oven to 350 F. In a medium bowl lightly combine the milk, eggs, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of the 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bake 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When cake splits, it will open along the mark. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight. Understanding In creating this recipe I started out with the classic pound cake proportions: equal weights of flour, sugar, eggs, and butter and no leavening. But I soon discovered that the traditional balance of ingredients benefits from a few minor alterations: A small amount of milk adds marvelous moisture and also strengthens the cake's structure by gelatinizing the flour and joining the gluten-forming proteins enough to be able to hold some extra butter. More butter adds flavor and tenderizes the crumb, producing that melt-in-the-mouth quality. A very small amount of baking powder opens the crumb slightly, contributing more tenderness and less of that heavy chewiness characteristic of the original pound cake. Over forty trials have led me to believe that there is no way to get this melting texture in a pound cake that is larger so it is best to keep the cake small. If you happen to prefer a denser, chewier cake, however, replace the regular sugar with equal weight powdered sugar (1 1/4 cups unsifted) and reduce the butter to 10 1/2 tablespoons (5.25 ounces/150 grams) and the baking powder to 1/2 teaspoon. (The smooth grains of the powdered sugar do not trap air the way the sharp-edged grains of granulated sugar do. The cornstarch added to powdered sugar to prevent lumping also increases the chewy quality of the cake.) Finished Height: In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle. In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle. In a 6-cup fluted tube: 2 1/4 inches in the middle. Store: Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen. Texture is most evenly moist when prepared at least 8 hours ahead of serving. Complementary Adornment: A simple dusting of powdered sugar. Serve: Room temperature. Pointers For Success: Be sure to use a wooden toothpick to test for doneness. The cake will spring back when pressed lightly in the center even before it is done. If the cake is underbaked, it will have tough, gummy spots instead of a fine, tender crumb. Ribbon Attractive ribbon is an easy decoration for the sides of a cake. Of course it must be removed before serving. Choose a waterproof ribbon for soft frostings; any ribbon is fine for Classic Rolled Fondant or a firm frosting such as Crème Ivoire. Gold lamé and grosgrain are two of my favorites. Most ribbon can be taped to hold it in place. Tape does not work on the lamé so I use a spot of royal icing, a paper clip hidden by a chocolate rose leaf, or a hat pin with a largehead (so that it cannot accidentally be left in the cake when serving).