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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 from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time.
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 Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.
Rose's Heavenly Cakes
Visit Rose Levy Beranbaum at realbakingwithrose.com and learn basic baking techniques with her, including measuring, preparing, and mixing ingredients to make cakes and creating decorations to dress them up.
Everything you need to create heavenly cakes-every time-can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time.
Beranbaum, 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 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
Foreword.
Acknowledgments.
Introduction.
ROSE'S RULES OF CAKE BAKING.
BUTTER AND OIL CAKES.
Apple Upside-Down Cake.
Plum and Blueberry Upside-Down Torte.
She Loves Me Cake.
White Velvet Cake with Milk Chocolate Ganache.
Heavenly Coconut Seduction Cake.
Southern (Manhattan) Coconut Cake with Silk.
Meringue Buttercream.
Whipped Cream Cake.
Karmel Cake.
Spice Cake with Peanut Buttercream.
Golden Lemon Almond Cake.
Lemon Poppy Seed-Sour Cream Cake.
Woody's Lemon Luxury Layer Cake.
Apple-Cinnamon Crumb Coffee Cake.
Marble Velvet Cake.
Chocolate Streusel Coffee Cake.
Swedish Pear and Almond Cream Cake.
Cradle Cake.
Sicilian Pistachio Cake.
Gâteau Breton.
Sticky Toffee "Pudding".
English Gingerbread Cake.
Fruitcake Wreath.
Rose Red Velvet Cake.
Chocolate Tomato Cake with Mystery Ganache.
Chocolate-Covered Strawberry Cake.
Chocolate Banana Stud Cake.
Devil's Food Cake with Midnight Ganache.
Chocolate Layer Cake with Caramel Ganache.
Bernachon Palet d'Or Gâteau.
Double Chocolate Valentine.
Chocolate Velvet Fudge Cake.
Black Chocolate Party Cake.
Classic Carrot Cake with Dreamy Creamy White Chocolate Frosting.
Pumpkin Cake with Burnt Orange Silk Meringue Buttercream.
Many-Splendored Quick Bread.
Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting.
German Chocolate Cake.
Chocolate Ice Cream Cake or Sandwich.
Miette's Tomboy.
SPONGE CAKES.
Angel Food Cake Base Recipe.
Chocolate Tweed Angel Food Cake.
Chocolate Apricot Roll with Lacquer Glaze.
Génoise Rose.
White Gold Passion Génoise.
True Orange Génoise.
Génoise Très Café.
Chocolate Génoise with Peanut Butter Whipped Ganache.
Moist Chocolate Raspberry Génoise.
Red Fruit Shortcake.
Catalán Salt Pinch Cake.
Almond Shamah Chiffon.
Orange-Glow Chiffon Layer Cake.
Lemon Meringue Cake.
Torta de las Tres Leches.
Apple Caramel Charlotte.
Chocolate Raspberry Trifle.
Saint-Honoré Trifle.
Holiday Pinecone Cake.
MOSTLY FLOURLESS CAKES AND CHEESECAKES.
Cranberry Crown Cheesecake.
Pure Pumpkin Cheesecake.
Coconut Cheesecake with Coconut Cookie Crust.
Ginger Cheesecake with Gingerbread Crust.
No-Bake Whipped Cream Cheesecake.
Lemon Canadian Crown.
Ladyfingers.
Tiramisù.
Sybil’s Pecan Torte with Coffee Cream.
Chocolate Feather Bed.
Hungarian Jancsi Torta.
Le Succès.
Zach's La Bomba.
BABY CAKES.
Yellow Butter Cupcakes.
Chocolate Butter Cupcakes.
White Velvet Butter Cupcakes.
Golden Neoclassic Buttercream.
Dreamy Creamy White Chocolate Frosting.
Chocolate-Egg White Buttercream.
Designer Chocolate Baby Grands.
Gold Ingots.
Chocolate Ingots.
Peanut Butter Ingots.
Plum Round Ingots.
Financier-Style Vanilla Bean Pound Cakes.
Mini Vanilla Bean Pound Cakes.
Baby Lemon Cheesecakes.
Quail Egg Indulgence Cake.
Marionberry Shortcake.
Coffee Chiffonlets with Dulce de Leche Whipped Cream.
Individual Pineapple Upside-Down Cakes.
Caramelized Pineapple Pudding Cakes.
Classic Brioche.
The Bostini.
Deep Chocolate Rosebuds.
Molten Chocolate Soufflé and Lava Cakes.
Chocolate Bull's-Eye Cakes.
Barcelona Brownie Bars.
Baby Chocolate Oblivions.
Two Fat Cats Whoopie Pie.
Mud Turtle Cupcakes.
WEDDING CAKES.
Tropical Wedding Cake.
Golden Dream Wedding Cake.
Grand Marnier Wedding Cake.
Deep Chocolate Passion Wedding Cake.
Double-Chocolate-Whammy Groom's Cake.
Wedding Cupcakes.
Special Effects and Techniques.
Ingredients and Basic Recipes.
Ingredients Sources.
Equipment.
Equipment Sources.
Appendix.
Recipes Using Only Egg Yolks.
Recipes Using Only Egg Whites.
Quick-and-Easy Recipes.
Index.
Rose Levy Berenbaum's book is one of the best books that have been written when it comes to baking and cake decorating. I have stacks and stacks of cake decorating books on the side of my bed to help me prepare for my new venture in cake decorating and none compare to this one. She has a skill and craft that not even the best pastry chefs can compare to. She writes for you to learn. She writes for you to explore the world of baking in a way that no other person can explore it the way that you do. She write so that you can go on a special culinary journey one page at time. From chocolate, to lemon, to cheesecake, Rose Levy Berenbaum's book is a craft written like no other. She is a teacher, an author, and above all a culinary master there for all who need her to teach us all the tricks of the trade and master it as well as she does. Her book is beautifully written and and displayed and each recipe tests just as it says.
Kudos to you Ms. Berenbaum for I am now one of your biggest fans, for your techniques and style have changed the way I cook and I am forever grateful!
5 out of 5 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.wordwoman
Posted December 12, 2009
I read cookbooks the way others read mystery novels - cover to cover and absorbing bits of info in between. This cookbook is truly amazing - it covers everything from different ingredients, substitutions, the interesting background of the different cakes, people who made significant contributions to the creation of different confections - in short a melange of fascinating stuff. Rose Levy Beranbaum is truly a master of her craft. I recommend this cookbook to anyone who really wants to bake beautiful things that taste as good as they look! Easy to follow instructions, weights, measures, this cookbook takes away the intimidation factor so many of us feel when trying to walk in the somewhat flour-speckled shoes of the great bakers! Enjoy!!
3 out of 3 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted November 20, 2011
This should be it!
Since buying this book, I now own all of Rose's books. My other baking books are going to collect a lot of dust because, in my opinion, there is no reason to use other baking books because Rose's cakes have no equal. If you want your cake to be extraordinary, just make a recipe in this book-any recipe-and you will see what I mean. At first glance, the recipes might seem complicated because Rose pays attention to detail but after making a recipe or two you will see a pattern emerge and it will all click. These recipes are actually easier for me than other books whose results are, at best, only marginal. Rose suggests weighing ingredients; and if you do, the need to sift is usually eliminated. My husband went to an office party. Someone bought a cake. My husband had a piece of the cake purchased from the bakery. When he got home he told me the cake he ate tasted lke flour and did not compare to any cake I make. His favorite is Rose's Upside Down Apple Cake, the first recipe in the book. The other day I was in a rush and had no time to wait for butter to come to room temperature so I made the Whipped Cream Cake. Perfection!! Pure lightness! That cake gets better every time I bake it. The Refrigerator Banana Cake is always a favorite and elicits raves whenever I bring it to get-togethers. When we do have get-togethers, I am asked to bring the cake (and I am only baking 2 years now). If you are considering this book but are unsure, go to the library and borrow the book first. I bet you will want to buy it.
1 out of 1 people found this review helpful.
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Posted March 14, 2010
I Also Recommend:
I love Rose Levy Beranbaum, as she is truly an gifted when it comes to cooking! She has taken a simple cake and turned it into a science on how to get the most delicious and moist cakes. This book has more recipes and pictures of her cakes. I can't wait to try the chocolate lacquer glaze. It looks stunning in the photograph, so shiny and reflective. Rose has a way of taking a basic cake and making it truly stunning. This book is her most recent cake book and it expands on her previous cake book. I highly recommend buying The Cake Bible, which covers in much more detail the basics on cake making. Then use this book as a supplement. You won't be disappointed, as Rose has done a LOT of studying and practicing to create the perfect cakes. I must mention that if you are looking for quick and easy cakes, then don't come to these books. It takes a little more work and time to create Rose's cakes, but the results are well worth it.
1 out of 1 people found this review helpful.
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Posted February 22, 2010
I have several of Rose Levy Beranbaum's cookbooks and love them all. Her instructions & ingredients are very clear. The illustrations are wonderful. I may only use a few of the recipes but am thoroughly entertained by this book & her stories behind the cakes. You'll get hungry for cake just looking at this book.
1 out of 1 people found this review helpful.
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Posted January 31, 2010
There are all kinds of flavors and types of cakes in this book, as well as varying levels of difficulty. The directions are clear, while the cakes will look great and take less effort than everyone will think. For those who prefer less sugary, more sophisticated flavors this is a book to check out!
1 out of 1 people found this review helpful.
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Posted February 10, 2013
I bet it is a good book because im going to put it on my wish list
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Posted January 20, 2013
I love everything about this book. This book should be in every bakers library. It is the most comprehensive book you can purchase on baking and designing a beautiful delicious cake time after time.
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Overview
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 ...