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The Cake Bible

by Rose Levy Beranbaum

Members	Reviews	Popularity	Average rating	Conversations
485	8	10,126	(4.39)	40

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nyccakedecorators recommends A Piece of Cake by Susan Gold Purdy, "This is truly a must have book that has been part of my collection for years. Favorite recipes are the basic sponge and buttercream frosting."

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If you ever want to make a really great cheesecake, or chocolate cake, or just plain ol' cake - visit Rose! (

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dianaleez | Feb 17, 2009 |

Obsessive cooks and bakers will love this one. Ms. Beranbaum gives explicit directions including weighing ingredients; her decorating skills match her baking skills. The rest of us can dream over the beautiful photos of cakes. (

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auntieknickers | Dec 28, 2007 |

Cake-making, from simple recipes to advanced decorating and construction techniques. Always something new to learn and try. It's like taking a course in cake making from a master craftswoman. (

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bostonbibliophile | May 21, 2007 |

Honestly, I never really understand why some people don't want all the information that Ms. Beranbaum imparts along the way. What becomes true is that as one learns WHY stuff happens with cakes, one begins to have a freer hand baking them and inventing on one's own. This book is the next best thing to taking a pastry class at a culinary college (

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mcglothlen | Apr 25, 2007 |

Berenbaum goes to great pains to explain the "science" behind baking, and many of the recipes are complicated. I am an accomplished baker, however not all of the recipes I have tried from this book have worked out (even after several tries). And the recipes that were successful were not as tasty as I feel they should have been for all the trouble they took to bake. Perhaps baking is more of an art than a science...

I've got her Pie and Pastry Bible as well - recipes from that book have always worked out and have been very good. (

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mefs | Mar 23, 2007 |

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Amazon.com (ISBN 0688044026, Hardcover)

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.

(retrieved from Amazon Fri, 24 Apr 2009 07:57:55 -0400)

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