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The Cake Bible
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
"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
592 pages, Hardcover
First published September 20, 1988
584 people are currently reading
17953 people want to read
About the author
Rose Levy Beranbaum
19 books216 followersRose Levy Beranbaum is an award-winning American baker and cookbook author.
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Displaying 1 - 30 of 183 reviews
July 22, 2008
I think this woman might be mad. My man, my ma and I spent an entire day constructing her white lilac nostalgia cake, which I -- sucker! -- chose for its name. It involves a mouselline. What is a mouselline? Mainly: delicious varieties of fat. As we are baking all of the nuptial cakes our own mad selves we needed, of course, the cake bible. The recipes involve asteriks and multiple sidebars and accompanying essays and pronunciation keys and ingredients for which one must hunt, gather, peck, beg, invent, time-travel, steal. Anyway. It's great/terrible buttery fun/labor.
July 31, 2024
This is *the* cake book, as we all already knew. It’s been over thirty-five years since the original “Cake Bible” premiered, however, and an update has been long overdue. I learned so much from reading this. Rose Levy Beranbaum has dedicated her life to creating delicious desserts, and she’s been very busy since 1988. As such, there are a lot of new recipes and variations in this edition that you simple must try out. I know cake aficionados are anxiously awaiting this, and the long wait ends before Halloween this year! It’s worth it!
Many thanks to NetGalley and William Morrow Cookbooks for an eARC in exchange for my honest opinion. I am writing this review voluntarily.
Many thanks to NetGalley and William Morrow Cookbooks for an eARC in exchange for my honest opinion. I am writing this review voluntarily.
November 21, 2011
Everything in this recipe works the first time you try it. Well, except if you try to make spun sugar or hard caramel on a rainy day, but she does say not to do that. Each recipe ends with a section explaining why the recipe is put together the way it is, and the explanations are thorough enough that you could modify recipes successfully if you were feeling brave. I don't know why you'd need to, though, as there are SO MANY cake & decorating options detailed here, from the very basic (poundcake & variations) to instructions for serious, professional-level wedding cake techniques.
You will impress your friends, but you may also never enjoy grocery store cake again once you've made good cake.
You will impress your friends, but you may also never enjoy grocery store cake again once you've made good cake.
January 4, 2009
While "The X Bible" is an all-too-common cutesey title, in this case it is actually justified. This is a fantastic book on cake baking, covering almost every subject you can think of in the realm. (Ok, except high altitude baking. A personal gripe, b/c we live at high altitude and almost nobody covers it well. For a notable exception, check out Purdy's Pie in the Sky Successful Baking at High Altitudes.)
Anyway, the point is that this is a lovely book for those passionate about cakes and their construction. In the tradition of really great books on cooking, Rose doesn't just give recipes, but describes reasons. Every recipe comes with an "understanding" section, and she has extensive discussions on the structure of cakes and the effects of various ingredients and substitutions. This is a book on cake engineering as much as anything. She describes everything from the structure of cakes and what makes a pound cake different from a sponge cake, to proper frosting technique, to picking good chocolate, to assembly engineering for wedding cakes.
Yes, she covers wedding and event cakes too. Susan and I made our wedding cake (essentially) from this book.
Some readers have complained that her recipes are complicated, difficult, or don't work. I have never had one of Rose's recipes not work (modulo altitude issues). I will admit that they can be fiddly, but I would say that, in my experience, if you follow her recipes exactly as written, they'll work. Every time.
Anyway, the point is that this is a lovely book for those passionate about cakes and their construction. In the tradition of really great books on cooking, Rose doesn't just give recipes, but describes reasons. Every recipe comes with an "understanding" section, and she has extensive discussions on the structure of cakes and the effects of various ingredients and substitutions. This is a book on cake engineering as much as anything. She describes everything from the structure of cakes and what makes a pound cake different from a sponge cake, to proper frosting technique, to picking good chocolate, to assembly engineering for wedding cakes.
Yes, she covers wedding and event cakes too. Susan and I made our wedding cake (essentially) from this book.
Some readers have complained that her recipes are complicated, difficult, or don't work. I have never had one of Rose's recipes not work (modulo altitude issues). I will admit that they can be fiddly, but I would say that, in my experience, if you follow her recipes exactly as written, they'll work. Every time.
December 30, 2012
I'm a chemist. Baking is organic chemistry. The Cake Bible teaches organic chemistry (unintentionally) and then you get to eat the results. Can't do that in a chemistry lab. I love Rose. The Cake Bible is not a book for folks who want only simple, easy-to-follow recipes. It's a book for learning about the processes and chemistry involved with baking. After studying The Cake Bible, you will have a solid understanding of how ingredients combine to make different textures and flavors.
The Cake Bible teaches you to do not to follow. It teaches you to create your own cakes. How cool is that??!!
I love Rose. Did I say that already? Because I do. I really really love Rose.
The Cake Bible teaches you to do not to follow. It teaches you to create your own cakes. How cool is that??!!
I love Rose. Did I say that already? Because I do. I really really love Rose.
December 27, 2011
This book is the reason I am a better baker. I think that this book was enough; frankly, RLB could've stopped here. The other "Bible" books she's written are not, in my opinion, remotely equal to this one for depth, breadth, or detail. Years later, I still find new things to love.
Is it complicated? Yes. I have, however, read it cover to cover more than once, and appreciate the complexity and detail, because they are in service of the greater goal of truly understanding cake baking and execution. Vital for anyone interested in making sweets.
Is it complicated? Yes. I have, however, read it cover to cover more than once, and appreciate the complexity and detail, because they are in service of the greater goal of truly understanding cake baking and execution. Vital for anyone interested in making sweets.
August 11, 2019
Five stars best cake book and only cake book you will ever need. I don’t know how one woman compiled this encyclopedia of information and calculations but she is amazing! Considering myself DONE with this book because project wedding cake is done and I feel like I read this thing three times.
September 23, 2025
super detailed book with almost every baking recipe under the sun ☀️ made two recipes from here and they absolutely slayed … so professional and delicious!!
January 1, 2013
Back in the early 90s, I was watching the Today Show and saw a segment on The Cake Bible. On it, the host was happily devouring a slice of one of the cakes Rose Levy Berenbaum had baked and raving how this was the best cake book ever. At that time, I enjoyed baking but without a box mix the cakes were dry, kind of gritty and required a lot of time with separating the eggs, folding in etc. From scratch was a requirement for me but moist and delicious was the goal. I immediately checked out a copy at the local library and picked a yellow cake to bake. The results were excellent and I learned about the one bowl method and cake flour, which up to that point I didn't realize was essential. In the book, she explains some of the chemistry to understand the why of it but better than that was the product created. Of course, I quickly purchased the hardcover which I still have and often use. I definitely recommend this book for new bakers and have yet to find a better baking book.
December 17, 2008
It's the most wonderful time of the year! For me, Christmas is all about getting blacked out on champagne-and-brandy cocktails. And this year, I will use a buche de noel to soak up some of that booze. Meringue mushrooms make the Baby Jesus laugh and smile!
This book contains a special section of photos of delightfully hideous extra fancy cakes from the eighties. Still, it stands alone in precision. Enjoy!
This book contains a special section of photos of delightfully hideous extra fancy cakes from the eighties. Still, it stands alone in precision. Enjoy!
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October 5, 2018As a frequent baker, I had high hopes for this book. But I used Beranbaum's go-to buttercream on a wedding cake - and the cake had to be cut early because it could not withstand being in a well-lit (but not super-hot) room for even a couple hours. So disappointed.
July 13, 2017
The best cake book I've ever read. It explains the whys.
January 1, 2022
I love how Beranbaum goes into the science behind baking--love her cookbooks! Review to come.
December 27, 2013
This book is not for everyone, although it is a "keeper" for me--and that's high praise because I regularly clean out my shelves and donate away the cookbooks I don't frequently use.
If the precision of science is a turn-off, and if you can't imagine being perfectionistic persnickety about measuring, weighing, and following a set of sometimes complicated instructions, you'll hate this book. Believe it or not, there are people, like my friend Heather, who think that dedicating 4 hours to making the perfect cupcake is time well spent. Nerdy analysts like this book.
I have found the cake recipes to be reliable and tasty. I dislike many of the frosting recipes, but that's a matter of personal preference and it's mostly irrelevant, because I usually serve cake simply frosted with a glaze or ganache or topped with whipped cream. I keep this book for the times when I want to bake a delicious made-from-scratch cake. The resulting cakes always please me and the people I serve them to; and definitely, these cakes taste way superior to boxed mixes.
If the precision of science is a turn-off, and if you can't imagine being perfectionistic persnickety about measuring, weighing, and following a set of sometimes complicated instructions, you'll hate this book. Believe it or not, there are people, like my friend Heather, who think that dedicating 4 hours to making the perfect cupcake is time well spent. Nerdy analysts like this book.
I have found the cake recipes to be reliable and tasty. I dislike many of the frosting recipes, but that's a matter of personal preference and it's mostly irrelevant, because I usually serve cake simply frosted with a glaze or ganache or topped with whipped cream. I keep this book for the times when I want to bake a delicious made-from-scratch cake. The resulting cakes always please me and the people I serve them to; and definitely, these cakes taste way superior to boxed mixes.
March 9, 2008
I love cookbooks that give reasons for what I'm doing, the science behind the baking. Ms. Beranbaum delivers but I wish it was better organized. Yes, each cake comes with a helpful story and she compares and contrasts the recipes so you understand how basic recipes can be tweaked to generate different results. But I wanted more in-depth explanation about cake making, all the dirty details. For example, I wanted to make cupcakes instead of a layer cake, but there was only was passing reference inside of one cake recipe about how to convert it into cupcakes. I wanted a diatribe on how to convert recipes to fit different pans, etc. I wanted to know which recipes work best as cupcakes or other forms. This is supposed to be the cake "bible" so I shouldn't have to go anywhere else to get my answers. I feel like I need more cake cookbooks to really understand what I'm doing.
August 29, 2007
I love this book, but it's a little fussy. For example, I know from experience that you don't actually need to measure the temperature of the sugar syrup when making Italian meringue - if you heat the syrup just to a rolling boil, and no further, it's the right temperature.
I wouldn't quibble with Rose about this, except that her emphasis on precision might lead an amateur baker picking up this book to think that only you can only get good results if you make yourself crazy with the details. Truthfully, most people can make a decent, delicious cake simply by exercising ordinary caution in measuring, getting a decent oven thermometer, and using high quality ingredients. It's really not necessary to know whether your sugar syrup is at 238 degrees, or 237, or 239 ...
I wouldn't quibble with Rose about this, except that her emphasis on precision might lead an amateur baker picking up this book to think that only you can only get good results if you make yourself crazy with the details. Truthfully, most people can make a decent, delicious cake simply by exercising ordinary caution in measuring, getting a decent oven thermometer, and using high quality ingredients. It's really not necessary to know whether your sugar syrup is at 238 degrees, or 237, or 239 ...
April 5, 2010
The recipe of the cake I'm making for Lily's birthday is out of this book. We'll see how that goes. Truly a fascinating book about a woman with a scientific passion for baking, which, let's face it, is all about chemistry. I would love to try some of the more complicated cakes in here, but am a bit intimidated- right now I"m sticking to the butter cakes in the front. The decorating isn't really my style, but she has made some gorgeous stuff. Very exact recipes with volume and weight measurements. My biggest complaint is probably the lack of pictures, but I think it makes up for it in sheer information. Huge book and it's just packed with tips and information. If all goes well with Lily's cake, I'll probably try somethign else as these cakes all sound delicious.
June 17, 2015
I'm fond of cookbooks, and this is one that I'm proud to own. Information-packed, interesting to read even if I'm not baking a cake, and easy to understand, the Cake Bible certainly accomplishes its goal to be the ultimate cake reference book. These are not housewife cake recipes. These are cake and icing recipes and techniques that a professional pastry chef could use with success and elevate their business. I appreciate not only tremendously delicious recipes, but also the background information on WHY you do certain things, not just how. My only minor objection is that there are not very many full color photos, which I would like to see for the various cakes and icing techniques. The photos that are included are incredible, inviting, and beautiful. I'd just like to see more of them.
June 18, 2011
Okay, I confess, I didn't believe my friend at first when he said this book was definitely the bible of cakes. But I was so wrong! This book is the bible of cakes!!!! It is absolutely amazing and is the first book I would recommend to anyone who wants to bake a cake. It has just about every cake recipe you'll ever need with tips and suggestions on how to make/bake and store each recipe. If you have absolutely no idea how to assemble or decorate a cake, this book will definitely tell everything you need to know. So far, I've used the classic rolled fondant and chocolate rolled fondant and have learned one thing so far: Fondant is fun to make and the taste is exceptionally delicious!!
March 8, 2011
These are not a style of cakes you would make for an inaugural dinner. They are down home cakes, cakes you would find at bake sales on a church lawn. They are meant to be informal although the author does throw in a few fancier cakes with spun sugar cages and Christmas yule logs, but for the most part these recipes are for the everyday baker. I was not impressed with several recipes. Some are heavy heavy heavy and ludicrously sweet. However, the recipes did turn out fine when directions are followed. Make sure to read all * and footnotes or you will miss vital information. Berenbaum also gives the scientific reasons behind the how-to and why's of baking.
May 26, 2012
I love this book on so many levels that it would be impossible to list them all here. It has been my "go-to" manual for inspiration and for recipes for many years. It is not for the beginning baker, more for the intermediate to advanced level baker/decorator.
The recipe comments are very specific about the type of crumb to expect and many are dense, moist cakes that will stand up to the weight of formal decorating. All are quite delicious.
I have been inspired to create new recipes of my own using this book as a springboard. I just can't look through it without getting all creative! I just wish there were more photos!
The recipe comments are very specific about the type of crumb to expect and many are dense, moist cakes that will stand up to the weight of formal decorating. All are quite delicious.
I have been inspired to create new recipes of my own using this book as a springboard. I just can't look through it without getting all creative! I just wish there were more photos!
March 18, 2017
Chocolate Bread - 2 stars - not bad but a huge disappointment after her other cakes
Praline Wedding Cake - 3.8 stars - took forever but was worth it, lightest silkiest buttercream I could have imagined. hazelnut soaking syrup adds a nice complexity
Lemon Poppyseed Cake - 4 stars Easy to make, super moist, meyer lemons gave it a floral taste. loved it
Perfect Pound Cake - 4 stars Tender dense crumb. Used my hand mixer, batter came together easily and quickly. Made my kitchen smell like melted butter.
All American Chocolate Torte - 4 stars I don't know how this got its name but it ended up a delicious, fudgy chocolate cake that needs no adornments to be delicious.
Praline Wedding Cake - 3.8 stars - took forever but was worth it, lightest silkiest buttercream I could have imagined. hazelnut soaking syrup adds a nice complexity
Lemon Poppyseed Cake - 4 stars Easy to make, super moist, meyer lemons gave it a floral taste. loved it
Perfect Pound Cake - 4 stars Tender dense crumb. Used my hand mixer, batter came together easily and quickly. Made my kitchen smell like melted butter.
All American Chocolate Torte - 4 stars I don't know how this got its name but it ended up a delicious, fudgy chocolate cake that needs no adornments to be delicious.
January 12, 2021
Hands down one of the most valuable books in my collection. The pages are spattered, smeared, and written up with scaled up versions of some of the recipes. I value my time, use quality ingredients, and expect my recipes to consistently work. RLB's recipes are tested thoroughly and are incredibly detailed to ensure success. I don't find every recipe to my taste, but the recipes are well formulated and work.
July 29, 2011
This cookbook made a leap for me to making fancy cakes and understanding why things might not always turn out--she demystifies alot about cake baking,a nd while i have only made a dozen things from here, it astonishes me as a cookbook because everything works--my favorite ganache recipe is from here.
October 12, 2010
I stole this book. I did, I confess. I worked somewhere where they let us borrow books and then I stopped working there and I just never returned the book. It's kind of like a science book anyway.
November 21, 2009
I learned everything you could want to know about cake. Plus how to make a rose out of Tootsie roll. I would love to take a class with this woman. My all time favorite baking book.
June 6, 2013
My review bout this?! I'm hungry as a bear babe
October 22, 2024
Thanks to the publisher and Netgalley for this eARC.
Rose Levy Beranbaum’s The Cake Bible has been a cornerstone in the world of baking for decades, and the 35th Anniversary Edition, co-authored with Woody Wolston, is a testament to its enduring legacy. This updated edition not only preserves the classic recipes that have made it a beloved resource but also introduces new techniques, ingredients, and stunning photographs that breathe fresh life into this culinary classic.
Content and Structure:
The book is meticulously organized, making it accessible for both novice bakers and seasoned professionals. It begins with foundational techniques and essential tips, ensuring that readers have a solid understanding of the basics before diving into the more complex recipes. Each chapter is dedicated to a specific type of cake, from butter cakes to sponge cakes, and includes detailed instructions, troubleshooting tips, and variations to suit different tastes and occasions.
The 35th Anniversary Edition retains beloved recipes like the All-Occasion Downy Yellow Butter Cake and the ethereal Angel Food Cake.
New Additions: Approximately 30% of the content is new, featuring innovative recipes and techniques that cater to contemporary palates.
The expanded section of new photographs is a feast for the eyes, providing visual guidance and inspiration. Each image captures the beauty and intricacy of the cakes.
Beranbaum’s writing is clear, concise, and encouraging. She has a knack for demystifying complex techniques, making them approachable for bakers of all skill levels. The tone is warm and inviting, reflecting her passion for baking and her desire to share that joy with her readers.
The Cake Bible, 35th Anniversary Edition is a celebration of the art and science of baking. Rose Levy Beranbaum and Woody Wolston have created a timeless resource that will continue to inspire and educate bakers for years to come.
Whether you’re a dedicated fan of the original or a newcomer to Beranbaum’s work, this edition is a worthy addition to any kitchen library.
Highly recommended for anyone who loves baking or wants to elevate their cake-making skills to new heights.
Rose Levy Beranbaum’s The Cake Bible has been a cornerstone in the world of baking for decades, and the 35th Anniversary Edition, co-authored with Woody Wolston, is a testament to its enduring legacy. This updated edition not only preserves the classic recipes that have made it a beloved resource but also introduces new techniques, ingredients, and stunning photographs that breathe fresh life into this culinary classic.
Content and Structure:
The book is meticulously organized, making it accessible for both novice bakers and seasoned professionals. It begins with foundational techniques and essential tips, ensuring that readers have a solid understanding of the basics before diving into the more complex recipes. Each chapter is dedicated to a specific type of cake, from butter cakes to sponge cakes, and includes detailed instructions, troubleshooting tips, and variations to suit different tastes and occasions.
The 35th Anniversary Edition retains beloved recipes like the All-Occasion Downy Yellow Butter Cake and the ethereal Angel Food Cake.
New Additions: Approximately 30% of the content is new, featuring innovative recipes and techniques that cater to contemporary palates.
The expanded section of new photographs is a feast for the eyes, providing visual guidance and inspiration. Each image captures the beauty and intricacy of the cakes.
Beranbaum’s writing is clear, concise, and encouraging. She has a knack for demystifying complex techniques, making them approachable for bakers of all skill levels. The tone is warm and inviting, reflecting her passion for baking and her desire to share that joy with her readers.
The Cake Bible, 35th Anniversary Edition is a celebration of the art and science of baking. Rose Levy Beranbaum and Woody Wolston have created a timeless resource that will continue to inspire and educate bakers for years to come.
Whether you’re a dedicated fan of the original or a newcomer to Beranbaum’s work, this edition is a worthy addition to any kitchen library.
Highly recommended for anyone who loves baking or wants to elevate their cake-making skills to new heights.
October 27, 2024
Disclosure: Thank you to Netgalley for the Advanced Readers Copy in exchange for an honest review. All thoughts and opinions are 100% my own.
Since I received an advanced reader copy of The Cake Bible 35th Anniversary Edition, I did not enjoy seeing it with the included images. That took away from my experience with this book. A cookbook without pictures was kind of hard to review.
I’m a visual learner and like using my images to make decisions. I hoped to make one of these cakes to accompany this book review. However, everything was so jumbled up that I felt uncomfortable doing that.
The Cake Bible was a staple in my mom’s kitchen growing up. My mom used it to make special cakes for homecomings at church and other special events. I was eager to get my hands on this anniversary edition due to our love of flipping through the pages of the original Cake Bible and oooing and ahhing over the cake images and picking out one to make together with my mom.
While I was initially disheartened by the challenges of navigating the advanced copy edition of The Cake Bible, 35th Anniversary Edition Book, I believe this book is packed with valuable insights and techniques for enhancing cake flavor. Additionally, it serves as a comprehensive resource to elevate your overall baking experience.
It was as if I were participating in a cake-baking class alongside Rose, uncovering all her insider tips. She offers thorough insights into every element of cake making, detailing the essential tools and ingredients required and providing guidance on using each to its fullest.
If I had a copy of this book with colorful images, I would have thoroughly loved this cookbook and had more fun with the review.
Since I received an advanced reader copy of The Cake Bible 35th Anniversary Edition, I did not enjoy seeing it with the included images. That took away from my experience with this book. A cookbook without pictures was kind of hard to review.
I’m a visual learner and like using my images to make decisions. I hoped to make one of these cakes to accompany this book review. However, everything was so jumbled up that I felt uncomfortable doing that.
The Cake Bible was a staple in my mom’s kitchen growing up. My mom used it to make special cakes for homecomings at church and other special events. I was eager to get my hands on this anniversary edition due to our love of flipping through the pages of the original Cake Bible and oooing and ahhing over the cake images and picking out one to make together with my mom.
While I was initially disheartened by the challenges of navigating the advanced copy edition of The Cake Bible, 35th Anniversary Edition Book, I believe this book is packed with valuable insights and techniques for enhancing cake flavor. Additionally, it serves as a comprehensive resource to elevate your overall baking experience.
It was as if I were participating in a cake-baking class alongside Rose, uncovering all her insider tips. She offers thorough insights into every element of cake making, detailing the essential tools and ingredients required and providing guidance on using each to its fullest.
If I had a copy of this book with colorful images, I would have thoroughly loved this cookbook and had more fun with the review.
October 29, 2024
The Cake Bible, 35th Anniversary Edition by Rose Levy Beranbaum is an update on her first printing from 1988, revised for modern equipment and ingredients. I don't own the original, so I can't make a comparison between the two editions.
This is a 700+ page comprehensive guide to creating the perfect cake with scientific explanations and troubleshooting for the perfect dessert. I'm a non-professional, but consider myself an intermediate level home baker. To give a comparison, a similar style cookbook that I own (meaning lots of explanations on the chemistry/science) would be America's Test Kitchen's Baking Illustrated. However, The Cake Bible focuses exclusively on cakes, and goes further in-depth, and with a few more pictures.
For the average home baker, this might be a little too precise in technique. Everything is weighed out to the gram, even going so far as separating the egg whites and yolks and weighing them individually. And I can't pretend that my palate is discerning enough to be able to taste the iodide in salt or the aluminum in baking powder (vs an all-phosphate one) in the final product.
If you are looking for absolute perfection, to craft a dessert that will stun your guests, or for lessons on how to create the exact type of crumb, flavor, or presentation you're looking for, this is the ultimate guide.
5/5 stars. This home baker is very impressed, and I've added the hardcopy version of The Cake Bible to my Christmas wish list.
Thank you to NetGalley, Rose Levy Beranbaum, and William Morrow for the opportunity to read the ARC. All opinions are my own.
This is a 700+ page comprehensive guide to creating the perfect cake with scientific explanations and troubleshooting for the perfect dessert. I'm a non-professional, but consider myself an intermediate level home baker. To give a comparison, a similar style cookbook that I own (meaning lots of explanations on the chemistry/science) would be America's Test Kitchen's Baking Illustrated. However, The Cake Bible focuses exclusively on cakes, and goes further in-depth, and with a few more pictures.
For the average home baker, this might be a little too precise in technique. Everything is weighed out to the gram, even going so far as separating the egg whites and yolks and weighing them individually. And I can't pretend that my palate is discerning enough to be able to taste the iodide in salt or the aluminum in baking powder (vs an all-phosphate one) in the final product.
If you are looking for absolute perfection, to craft a dessert that will stun your guests, or for lessons on how to create the exact type of crumb, flavor, or presentation you're looking for, this is the ultimate guide.
5/5 stars. This home baker is very impressed, and I've added the hardcopy version of The Cake Bible to my Christmas wish list.
Thank you to NetGalley, Rose Levy Beranbaum, and William Morrow for the opportunity to read the ARC. All opinions are my own.
Displaying 1 - 30 of 183 reviews