Rose Levy Beranbaum





Rose Levy Beranbaum

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Rose Levy Beranbaum is an award-winning American baker and cookbook author.


Rose Levy Beranbaum isn't a Goodreads Author (yet), but she does have a blog, so here are some recent posts imported from her feed.



CRUMB CAKE MUFFINS (page 81)





FROZEN LIME MERINGUE PIE (page 240)





FROZEN LIME MERINGUE PIE, COMPLETED (page 240)







AH CRUMPETS (page 433)

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Published on May 03, 2015 07:30
Average rating: 4.19 · 16,431 ratings · 304 reviews · 10 distinct works · Similar authors
The Cake Bible
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4.18 of 5 stars 4.18 avg rating — 7,668 ratings — published 1988 — 4 editions
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The Bread Bible
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4.2 of 5 stars 4.20 avg rating — 3,640 ratings — published 2003 — 3 editions
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The Pie and Pastry Bible
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4.18 of 5 stars 4.18 avg rating — 2,895 ratings — published 1998 — 6 editions
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Rose's Heavenly Cakes
4.24 of 5 stars 4.24 avg rating — 1,946 ratings — published 2009 — 12 editions
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Rose's Christmas Cookies
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4.3 of 5 stars 4.30 avg rating — 132 ratings — published 1991
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The Baking Bible
4.17 of 5 stars 4.17 avg rating — 92 ratings — published 2014 — 4 editions
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Rose's Celebrations
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3.88 of 5 stars 3.88 avg rating — 34 ratings — published 1992
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Rose's Melting Pot: A Cooki...
4.0 of 5 stars 4.00 avg rating — 15 ratings — published 1994
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Romantic and Classic Cakes
4.2 of 5 stars 4.20 avg rating — 5 ratings — published 1984
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Rose's X-Mas Cookies
4.67 of 5 stars 4.67 avg rating — 3 ratings
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“English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.”
Rose Levy Beranbaum, Rose's Heavenly Cakes

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