Rose's Heavenly Cakes
Winner of the 2010 Cookbook of the Year Award, IACP (International Association of Culinary Professionals\ At last an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts!\ Rose Levy Beranbaum is a much beloved and widely respected baking legend-"a worshipped woman . . . revered by serious cooks and part-timers" alike, in the words of USA Today. Eagerly-awaited by her legions of devoted fans, Rose's Heavenly Cakes is a must-have guide to perfect cake-baking...
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Rose's Heavenly CakesThis extraordinary collection of heavenly cake recipes from "Diva of Desserts" Rose Levy Beranbaum, the award-winning author of The Cake Bible, is an essential kitchen companion for anyone who loves to bake. Illustrated throughout with stunning full-color photography, the book's meticulously tested, easy-to-follow recipes are all you need to create spectacularly beautiful cakes in your home kitchen.In her signature crystal-clear style, Rose takes you step-by-step through the instructions for making every type of cake imaginable—more than 100 expertly tested (and re-tested) recipes in all—while full-color photographs of every finished cake and step-by-step processes offer inspiration and clear instruction. Exceptionally delicious butter and oil cakes, sponge cakes, flourless cakes, and cheesecakes, such as Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache, are perfect for birthday celebrations, coffee breaks, or everyday weeknight desserts. And Rose also includes a range of charming baby cakes such as Mud Turtle Cupcakes and divine creations like the Deep Chocolate Passion Wedding Cake that will make any special occasion more festive.With each and every recipe step thoroughly explained in Rose¿s usual approachable style, baking with Rose's Heavenly Cakes is like having a master baker right alongside you in the kitchen. In her "Ten Golden Rules of Cake Baking," Rose provides advice on the right kind of flour to select to give your cake the perfect structure, how to fill a cake pan so that your cakes bake evenly every time, the best way to unmold a cake for a perfect finished appearance, the ideal ways to store every type of cake, and much more. The baking tips and trade secrets that she shares throughout the book will show you how to transform a simple cake batter into delicious art, with perfect results every time.From Barcelona Brownie Bars for a simple weeknight treat to White Gold Passion Genoise for a gala event, Rose's Heavenly Cakes is the cookbook that translates the chemistry of baking into the incredible, extraordinary, and unequaled joy of cake baking. The Barnes & Noble Review It s been 21 years since Rose Levy Beranbaum published The Cake Bible. With its meticulous instructions, measurements provided in both volume and weight, and detailed explanations of culinary chemistry, Beranbaum s Bible ratcheted up home baking from cozy Fannie Farmer and the quick and easy mix mentality to near professional levels with such extravagant eye-poppers as The Enchanted Forest -- a chocolate ganache-filled sponge roll studded with cocoa meringue sticks. Why this sequel? One may think there are only so many iterations of flour, butter, sugar, and eggs, but there ll never be a last word in baking. Bakers, like the rest of us, are always looking for the next new thing. The recipes in Rose s Heavenly Cakes are a bit less fancy and buttercream-dependant than those in The Cake Bible, but no less tempting. There are confections with longer shelf lives, including a delicious, delicate Orange-Glow Chiffon Cake, and the spectacular Deep Chocolate Passion Wedding Cake, a multi-day project that features her new ultra-shiny chocolate lacquer glaze (made with gelatin).Several recipes are moistened with a syrup infusion after baking. These include English Gingerbread, rare for its inclusion of whole wheat flour, and an invitingly simple Lemon Poppy Seed–Sour Cream Bundt cake. Beranbaum has figured out how to keep the crumb topping crisp on her perfect Apple-Cinnamon Crumb Coffee Cake -- by letting the cake set before sprinkling it with a topping made with melted butter. Although Beranbaum has included more cakes made with oil (as opposed to just butter) and now specifies the percentage of cacao in each chocolate, she s unswayed by recent dietary trends toward whole grains or sugar substitutes such as agave nectar. In fact, one of the few things she doesn t explain in this irresistible collection is her adamant preference for bleached white flour -- but no doubt it s chemical. --Heller McAlpin
Acknowledgments. Foreword. Introduction. Ten Golden Rules of Cake Baking. Butter and Oil Cakes. Sponge Cake. Mostly Flourless Cakes and Cheesecakes. Baby Cakes. Wedding Cakes. Ingredients. Equipment List. Basic Recipes. Special Techniques. Trouble Shooting. Appendix. Sources.
\ From Barnes & NobleRose Levy Beranbaum has been called the Diva of Desserts and "the most meticulous cook who ever lived," titles justly earned with her 1988 classic The Cake Bible. Beranbaum now returns with Rose's Heavenly Cakes, another delectable wonder. In its 512 pages, you will find recipes for sponge cakes and wedding cakes, almond cake and cupcakes, baby cakes and layer cakes -- indeed, every cake you can imagine. All these sinful treats are detailed in Rose's trademark step-by-step instructions.\ \ \ \ \ From the PublisherBeranbaum, specialist of baked goods that make people's eyes light up, tops her renowned The Cake Bible with an updated, modern collection of delicious confections. Bakers who have already dog-eared every page of that earlier book need not worry: this is far from a duplicate, with only the occasional repeat or adaptation. The recipes range from towering creations for weddings and other special events to baby cakes for bite-size indulgence, and from the simplest apple upside-down cake and yellow butter cupcakes to the elegant rose-shaped genoise and the stunning holiday pinecone cake. Beranbaum goes into great detail in her recipe instructions, yet still manages to keep the lengthy guidelines friendly, accessible and unintimidating, whether she is describing how to make a whipped ganache topping or beurre noisette, an integral part of her delicate array of financiers. Chocolate, fruit, cream, spun sugar: Beranbaum enlists the best ingredients (which she reviews in a helpful glossary) to create knockout cakes, and with her patient, meticulous description of the measurements and process, anyone with a good mixer and spatula, some time and determination will be able to turn out impressive sweet sensations. (Sept.) (Publishers Weekly, July 6, 2009)\ \ \ Library JournalWhen it was published in 1988, The Cake Bible won the International Association of Culinary Professionals (IACP) cookbook of the year award for a good reason: the book is a superb guide to the art of cake baking. Beranbaum provides a solid introduction to all the ingredients, supplies, and techniques a baker needs, and her precise, detailed instructions ensure culinary success for both newbies and pros. With Rose's Heavenly Cakes, Beranbaum, who also has her own popular blog Real Baking with Rose (www.realbakingwithrose.com), expands the boundaries of her first title by delving into new cake frontiers (including oil-based cakes). Both are essential for all public library collections.\ \ \ \ \ Publishers WeeklyBeranbaum, specialist of baked goods that make people's eyes light up, tops her renowned The Cake Bible with an updated, modern collection of delicious confections. Bakers who have already dog-eared every page of that earlier book need not worry: this is far from a duplicate, with only the occasional repeat or adaptation. The recipes range from towering creations for weddings and other special events to baby cakes for bite-size indulgence, and from the simplest apple upside-down cake and yellow butter cupcakes to the elegant rose-shaped genoise and the stunning holiday pinecone cake. Beranbaum goes into great detail in her recipe instructions, yet still manages to keep the lengthy guidelines friendly, accessible and unintimidating, whether she is describing how to make a whipped ganache topping or beurre noisette, an integral part of her delicate array of financiers. Chocolate, fruit, cream, spun sugar: Beranbaum enlists the best ingredients (which she reviews in a helpful glossary) to create knockout cakes, and with her patient, meticulous description of the measurements and process, anyone with a good mixer and spatula, some time and determination will be able to turn out impressive sweet sensations. (Sept.)\ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \ \ \ The Barnes & Noble ReviewIt's been 21 years since Rose Levy Beranbaum published The Cake Bible. With its meticulous instructions, measurements provided in both volume and weight, and detailed explanations of culinary chemistry, Beranbaum's Bible ratcheted up home baking from cozy Fannie Farmer and the quick and easy mix mentality to near professional levels with such extravagant eye-poppers as The Enchanted Forest -- a chocolate ganache-filled sponge roll studded with cocoa meringue sticks. Why this sequel? One may think there are only so many iterations of flour, butter, sugar, and eggs, but there'll never be a last word in baking. Bakers, like the rest of us, are always looking for the next new thing.\ The recipes in Rose's Heavenly Cakes are a bit less fancy and buttercream-dependant than those in The Cake Bible, but no less tempting. There are confections with longer shelf lives, including a delicious, delicate Orange-Glow Chiffon Cake, and the spectacular Deep Chocolate Passion Wedding Cake, a multi-day project that features her new ultra-shiny chocolate lacquer glaze (made with gelatin).Several recipes are moistened with a syrup infusion after baking. These include English Gingerbread, rare for its inclusion of whole wheat flour, and an invitingly simple Lemon Poppy SeedSour Cream Bundt cake. Beranbaum has figured out how to keep the crumb topping crisp on her perfect Apple-Cinnamon Crumb Coffee Cake -- by letting the cake set before sprinkling it with a topping made with melted butter. Although Beranbaum has included more cakes made with oil (as opposed to just butter) and now specifies the percentage of cacao in each chocolate, she's unswayed by recent dietary trends toward whole grains or sugar substitutes such as agave nectar. In fact, one of the few things she doesn't explain in this irresistible collection is her adamant preference for bleached white flour -- but no doubt it's chemical. --Heller McAlpin\ \ \
