The Cake Bible Hardcover – September 20, 1988

I've own an original 1988 copy since 1988. This is the only cake recipe book I use. I am not a professional cook, but I am experienced. My Mom also baked. Everyone is correct on their reviews. Recipes are not for the inexperienced or the cook that wants to learn how to bake. Not all, but many recipes require precise ingredient selection and measurement; you can't substitute. Rose explains in detail why she choses an ingredient instead of another; she tells you what one does that the other does not; she tells you why use Dutch Processed Cocoa instead of Chocolate and viceversa; she tells you why use sour cream instead of butter and viceversa; she tells you why use unsalted butter instead of regular butter; she tells you about baking powder types and quantities depending on your pan size. After near 15 years reading this book, I am able to substitute. I succesfully used semisweet chocolate chips in place of Dutch Processed Cocoa for her marvelous chocalte butter cake recipe. My 200 guests were happy.I've learned many good and impresive things the average cook admires when they come to my dining table. The best is the caramel cage; I make caramel cages for many uses; to hold fresh fruits, as a stand for a ball of cheese or freshly whipped flavored butter, as a garnish for a main entre, etc. I've made star shaped caramel cages, squares, buckets, cilinders, you name it. All it needs is sugar and water and aluminum foil, and those are present in any kitchen.The triple chocolate cake is the best chocolate cake you can desire. Rose is correct when she says, this is a triple orgasm, or a triple pressence of chocolate in its best representation; You bite into a moist-airy-grainy-spongy chocolate genoise cake that is layered with silky creamy chocolate ganache and then all covered with hard chocolate praline sheets. She chosed with exactitude the addition of Frangelico liquor and hazelnut praline. Let me tell you, making chocolate genoise cake is delicate and requires a large mixing bowls, this is a chocolate cake without baking powder so the resulting flavor is pure chocolate without the chemical disflavors that baking powder adds when it reacts against chocolate. You can't show off how you make your chocolate genoise, you can't have your dog or distracting family members in the kitchen when you are folding the yolk mixture into the egg white mixture. Yes, indeed out of 10 times making it, 3 times the genoise cake became flat, my fault.The mouseline butter cream is a master thesis on its own. I am glad somebody mentioned it in the reviews. It is an act of acrobatics and chemistry, plus a touch of magic. It is hard to believe and explain that a mix of egg whites, water, and sugar can blend with soft butter. It is hard to believe Rose when she says to not be alarmed that the mix will initially look like a puddle of unmixable butter floating like oil on water, and that your end result is the best bodied butter cream you can have (if you follow all her rules, yes RULES and not RECOMENDATIONS). You end up with a silky buttercream, that is light, not so sweet, not so greasy, and not so heavy, that will stand at room temperature for days or that will not loose its shape or body even after abusing it with food coloring or making extravagant cake pipings. And absolutelly, the addition of 3 oz of sweet liquor of your choice is a MUST. 3 oz is 3 shots of liquor, quite a lot. Before adding the sweet liquor, the mouseline butter cream tastes not so good (buttery and not so sweet) and in fact, the body is even better and silkier after adding the 3 oz of liquor. I am sure, if you choose not to add liquor, try find out how much sugar are in 3 oz of sweet liquor and how much water (less the alcohol evaporation), and you might be able to substitute by increasing the amount of sugar and water in the egg white mix. I do have one recomendation: if you are using the recipe Rose wrote with the liquor, make your butter cream 3 to 5 days before you use the buttercream, or frost your cake 12 to 24 hours. This will allow time for the alcohol to dissapear. Hey, and what is wrong to not use egg yolks in buttercream? It is healthier and you end up with the purest white possible butter cream.The same goes with all her recipes that call for adding syrup with liquor. She makes it a rule if you are baking before than 1 day in advance, then add liquor.In conclusion this is NOT a book for beginners or cooks that want to start baking. This is a book for the baker or for the cook the loves to read cookbooks. I indeed have ALL of Rose's books, and all share my same reviews: The Pastry Bible, The Bread Bible, Rose's Celebrations, etc.Rose is unique and her writing style is product of her own research.Good luck.

Rose Levy Beranbaum's "The Cake Bible" has justifiably become a classic in the many years since its original publication in 1988. Aside from bearing the seal of approval of the IACP (International Association of Culinary Professionals, which awarded the book its "Cookbook of the Year" prize in 1988), take a look at the fact that this book is still not only in print--it's in print in hardcover! That says a great deal about the value and information the book provides.I can attest personally to the fact that the recipes WORK. This is the number one test for any cookbook, yet it's astonishing to me how many recipes DON'T work--either because of unclear or poorly worded directions, or because of lack of thorough testing on the part of the author. I have never yet made anything from this book with which I was disappointed, and have made a number of recipes which have entered the hallowed pantheon of family favorites. Beranbaum's White Velvet Butter Cake has become a de rigeur choice for birthday, confirmation, and other special occasion cakes--it's a fine-crumbed, velvety, melt-in-your-mouth cake that's like the best wedding cake or petit four you've ever put in your mouth. And the Neoclassic Buttercream gives you a meltingly delicious frosting that's the color of cheesecake--richly ivory and silken smooth.Beranbaum is a companionable writer--her essay on "My Brother's Wedding Cake, or the Snowstorm of 1983" has become something of a Murphy's Law baking classic--and she's a learned and intelligent teacher. This book was the first to introduce me to the novel idea of weighing ingredients, rather than measuring them by volume. The result is much greater accuracy, which in turn gives you a much higher chance of turning out stellar baking results. I bought a scale shortly after receiving this book as a gift for my birthday in 1989, and have never looked back. In fact, when I wrote my own culinary newsletter from 1993 to 2000, I usually did all the recipes giving both weights AND measures, trying to encourage my readers to try the weighing method. Once you try it, you'll never go back.The photography is gorgeous (although I have always wished there were more of it!). The cakes fairly gleam with rich color--you can practically taste them just looking at the photographs (check out especially the handsome Strawberry Maria, named for editor Maria Guarnaschelli, and the dramatically decorated Art Deco cake).In addition to the cake and icing recipes, there is worthy advice on everything from tempering chocolate to creating three-dimensional cake decorations to unusual sources for cake and cake-decorating supplies. The bottom line is that any home cook can create gorgeous, sumptuous, outstandingly delicious cakes from Beranbaum's book--and isn't that what a cake bible should be all about?