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Rose's Heavenly Cakes, Enhanced Edition

4.25 of 5 stars 4.25  ·  rating details  ·  1,979 ratings  ·  33 reviews
This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud ...more
ebook, 240 pages
Published July 2nd 2010 by John Wiley & Sons (first published August 21st 2009)
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Rose Levy Beranbaum has never disappointed me with a cookbook before and this one is no exception. I love the way she includes some of the science of baking in her recipes. She also includes weights for the ingredients and I am now a kitchen scale convert. She sometimes provides helpful commentary during the baking process, such as 'the mixture will look curdled' and then goes on to reassure that what she describes is just as it should be- thus no panic attacks in the kitchen. Her approach to a ...more
This book is gorgeous to look at. The photography is excellent and while not every recipe has a photo, there are enough pics to make the mouth water.

Several things I noticed about this book:

-all recipes have ingredient measurements by both volume AND weight. I love that the weights are included as that's the most accurate way to measure most ingredients.

-this is not a book for casual/beginner bakers. Most of the recipes contained are involved, time consuming, or intimidating in length. There i
Ok I spent some time flipping through last night.

The pros:
- Gorgeous pictures. As one person said "food porn."

- Interesting ideas... some truly beautiful cakes and cake ideas in there.

- She's remarkably thorough in instructions, going with volume and weight both for measurements and explaining thoroughly what to do/what not to do when making cakes.

- There's a bit of enjoyment in there for the food science folks, as she gets into what changing ingredients will change in the finish product and w
Oh good heavens! This book is incredibly inspiring — this weekend I'll be trying the Moist Chocolate Raspberry Génoise. Can't wait!
Great, well-explained recipes, as with all of her cookbooks. But, seriously, is "ethereal" the only adjective she knows?!
2.5 for me...

Rose's Heavenly Cakes no doubt has some really delicious looking recipes and great photos (which I am a huge fan of in cookbooks). However, I would never know how "heavenly" Rose's cakes are because the recipes in this book are just beyond my skill. So unfortunate. I'm not a beginner, but I'm by no means a seasoned baker. I just didn't understand the recipe layout (and this may just be me). It was so confusing. Plus, several of the ingredients used I wouldn't be able to find at my l
Lindsey Duncan
This is a thoughtful, in-depth pastry book meant for the serious amateur pastry chef - one who is ready to attempt egg-foam cakes, Italian meringue, and various ganaches. It's beautifully illustrated and all the directions are clear and precise, the descriptions lovingly written and evocative of their contents. I would have enjoyed seeing a few more exotic and unusual cakes, personally, but the only other real complaint I have is personal. I like to photocopy recipes when I work through them so ...more
As usual, Beranbaum has written a thoroughly intimidating, highly educational, incredibly details, wonderfully geeky, and gorgeous cookbook. This one is a little less militaristic than The Cake Bible, but not by much.

Lest that sound entirely negative, baking is an sort of the kitchen equivalent of rocket science and so this sort of exactitude is often necessary.

I rate cookbooks differently than leisure books, so three stars for a cookbook is not a "bad" rating. Novels are easy: I love it or I
I am a fairly experienced home baker with a teeny tiny kitchen.

I absolutely love Rose's Heavenly Cakes. I have made many cakes from this cookbook and they have all been delicious (with some caveats). They look impressive and gorgeous, but more importantly they taste scrumptious and not overly sweet. Her cakes are light and tender and delicious.

I love the four layer white cake with strawberry mousseline and chocolate frosting, the Karmel cake, both coconut cakes, the chocolate cake with caramel
While the cakes in this book look gorgeous, and are probably quite delicious, my first impression is that this book is for someone who has much more time and patience in the kitchen than I. Every recipe has a ton of complicated steps, or if not complicated, then at least time-consuming. The woman has found a recipe that makes making Whoopie Pies complicated for crying out loud (step one for the filling is making a sugar syrup - seriously?)
The pictures are gorgeous, and there are many clever idea
Kylie Briggs
banana cake with white chocolate frosting 2.5 stars: the directions were fine, the recipe was easy the cake was moist but I didn't love it. I think I don't love banana cake. The leftovers will be good for breakfast but I wasn't super excited about it for dessert.
I've tried some of the recipes in this book. They worked beautifully. There 're her videos in Youtube for techniques and tips to help you fully understand how to make a cake. I'm a beginner and I find this book very helpful. The specific things she described are good for they prevent many mistakes. I haven't try to do the toppings which seem so much complicated but just the cakes 're good. I've used 9" pan and also baked them as cupcakes with the same recipe and it works very fine. I love Southe ...more
This book has billions (well, a lot, anyway) of really beautiful cakes, and I've paged through The Cake Bible before, too, and know that between the two, it's a pretty exhaustive cake collection. And, there were definitely some recipes I was interested in. But, I was instantly turned off by all the recipes calling for bleached flour. And, it was all a little too fussy for my tastes. That said, I have definite plans to try her "cradle cake", but all in all I just found that I wasn't my type of bo ...more
Catherine Woodman
I love the Rose cookbooks, and the Cake Bible is one where I have gone to it to get proportions and learn baking lessons time and time again. THis book is a step above the other three that I have--I hope she does another cookie book after seeing this--and in addition, she has a whole section on wedding cakes, which is the next frontier for me. THe pictures are divine, the variety of what is presenting is very appealing tome, and I will give this to baker's on my gift list, it is wonderful.

What is wrong with me?!?!?

I’m trying to make 2014 all about eating right – and then I spend an evening drooling over these pictures… imagining occasions (excuses) for the difference recipes, imagining what they would taste like, imagining eating cake with one hand... imagining… all sorts of delightful things.
I tried the gateau breton, tweed (angel food) cake, yellow sponge cake, buttercream icing, and a cream cheese icing recipe from this book. They were all good, but nothing spectacular. This book helped me get the basic idea down, but I'm not excited about using those recipes again. Maybe the more exciting recipes (like Campbells tomato soup cake) do make the more exciting cakes. But I want the basics to shine, too.
Mo Tipton
While I don't think I would drop $40 on this book, I really enjoyed checking it out from the library. The photographs are gorgeous, and Beranbaum chose a nice, varied selection of cakes. Overall, a great cookbook but not necessarily a must-have for a kitchen library. I'd definitely look for it at the library though, if you need ideas for a special occasion cake.
just delightful to look at. my mom and i made the coconut cake in here and it was the best cake i have ever had. the recipes are complicated but they are that way in order to literally blow your ideas about what a good cake tastes like far away from you. this is what a good cake tastes like. so good.
Another wonder by Rose Levy Beranbaum, baking goddess. Great recipes (the ones I had time to try before it was due back at the library, anyway -- and Rose doesn't publish bad ones, anyhow), and a design that makes my beloved Cake Bible look impossibly frumpy. Totally going on my Christmas list.
Christmas present to myself. Lovely book, and most of the recipes sound absolutely delicious - although I've yet to make any of them, which might affect the rating. Giving four stars for the present moment for presentation and how excited/inspired I felt reading through it.
Rose Ann
Beautifully produced food porn. Very few things that the average home baker could reproduce in her own kitchen. And at $40.00, I wouldn't recommend buying it just to look at the gorgeous pictures. (You could always check it out from your library.)
I love cake! I wish that I could make cakes like this but then I would eat them too! And then again I am kind of lazy and I am still having trouble with high altitude baking even after 10 years of living here!
Innumerable cake recipes for cake lovers!
The detailed, scientific approach is my ideal method to baking - off-putting to some but the appealing cake photos and easy-to-read directions compensate it.
I want to make every cake in this book. Yes, even the ones I wouldn't want to eat. Even the wedding cakes with 100 finicky little steps. EVERY SINGLE ONE.
Click here to find it in the catalogue.
Gwen the Librarian
Gorgeous photographs of nearly (if not every) recipe. Can't wait to actually try the recipes.
Absolutely Wonderful! Every Recipe I've tried was a winner!
Everyone will be happy with me this holiday season.
Leeann Toone
I LOVE this recipe book! It has wonderful instructions and recipes!
Nina Bean
beautiful photos for every recipe. recipes easy to follow.
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Rose Levy Beranbaum is an award-winning American baker and cookbook author.
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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.” 0 likes
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