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Rose's Heavenly Cakes

Rose's Heavenly Cakes [Kindle Edition]

Rose Levy Beranbaum
4.9 out of 5 stars  See all reviews (18 customer reviews)

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Product Description


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.) (Publishers Weekly, July 6, 2009)

Product Description

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

  • Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time
  • Offers over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes
  • Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor
  • Contains 100 tempting full-color photos

Visit Rose Levy Beranbaum at 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.

Product details

  • Format: Kindle Edition
  • File Size: 10909 KB
  • Print Length: 512 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (21 Feb 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Bestsellers Rank: #204,507 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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More About the Author

Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1989. It was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, Rose's Heavenly Cakes, won the International Association of Culinary Professionals Cookbook of the Year for 2010. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog,, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes.

Customer Reviews

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4.9 out of 5 stars
4.9 out of 5 stars
Most Helpful Customer Reviews
32 of 32 people found the following review helpful
5.0 out of 5 stars Another winner by Rose 2 Aug 2010
By SecretSweets VINE VOICE
I have always been intrigued by the Rose-method and so this new book proved irresistible. There are many recipes here to keep you busy for awhile. I especially like the way Rose explains the mechanics of her method and I don't find myself asking: "what's the point of doing that?". Some might find the explanations unnecessary / longwinded since we just want to eat cake, but knowing the whys and wherefores actually help in ensuring success and, more importantly, for trouble-shooting! I would recommend you read the wordy bits before pre-heating the oven.

Rose's recipes are so detailed and precise that even a novice baker will be inspired to keep on baking. If you religiously follow her recipes, be prepared for complete's inevitable. I have happily baked my way through Rose's earlier books, The Cake Bible and The Pie & Pastry Bible, and, 6 heavenly cakes later, I expect no less joy from the rest of this book.

Cake Flour: In her review Annie MacDonald wrote about her difficulty in obtaining cake flour. If you live in mainland Europe, use the soft flour reserved for patisserie (cakes, fancy pastries) usually marked as "Extra Fina" or "Super Fina" or "Ultra Fina" or "T45" all of which are finer, whiter and lower in gluten than plain / AP flour. Most specialist/gourmet grocers in Portugal, France and Spain stock various types of flours from T150 - T45. Make sure you pick one without added raising agent.
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68 of 70 people found the following review helpful
5.0 out of 5 stars Superb and beautiful cake book 30 Sep 2009
I've had this book for a week now and have already made four cakes from it - the English Gingerbread Cake, Plum and Blueberry Upside-down Torte, Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting and the Bernachon Palet d'Or Gâteau (which is the magnificent cake pictured on the cover). Today I'm making the Designer Chocolate Baby Grand cupcakes.

I really cannot think of apt superlatives to describe Rose's work, this book and the cakes. I have been a fan of Rose since the late nineties when I purchased The Pie and Pastry Bible and made her fabulous Cherry Lattice Pie. The instructions were extremely precise. I followed them to the letter and at the end of the day (literally) I had produced the most magnificent and delicious pie I had ever made. I was living in Chicago at the time and had access to delicious Michigan cherries from the Farmer's Markets. I realized that there was a (to me) new and different way of creating baking recipes for the home baker. Rose's training is in baking science AND in art & design. Her philosophy is that she wants to share her knowledge and skill so that the `person in the street' can create baked goods that many professionals strive for. Her recipes are precise, complete and detailed. The ingredients are listed using volume, ounces and grams; the equipment required is specified and Rose gives all the relevant information you need to bake a perfect and perfectly delicious product. I now own ALL Rose's books - The Cake Bible which is her seminal work, the above mentioned Pie & Pastry Bible, The Bread Bible, Rose's Christmas Cookies, Rose's Celebrations and Rose's Melting Pot. All are written with her trademark precision and humour.
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6 of 6 people found the following review helpful
5.0 out of 5 stars HEAVENLY ROSE II 13 May 2011
Format:Hardcover|Verified Purchase
Yes, she's done it again. If, like me, you thought most cookbook sequels were nothing more than a "one for the price of two" type swindle, here is Rose Beranbaum to prove me wrong. Her famous Cake Bible was a milestone in reliable, high quality, baking, even though there was much that never interested me. I am not into wedding cakes, chocolaty party offerings and so on, but I do go for really great home style baking. Here for the second time, is a splendid offering of just that kind of thing, and I can attest to the reliability and outstanding quality of the recipes I have tried. This is not in any way a duplication of the first book, and much to my satisfaction, there are a number of recipes which use oil instead of butter, for a change. Not that I have anything against butter, quite to the contrary, but oil can often provide a lighter, less saturated sensation on the digestive system.
So, if you liked vol.1, vol.2 is a no-brainer. If you haven't tried vol.1, but like great baking, get it anyhow!
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14 of 15 people found the following review helpful
4.0 out of 5 stars Not for those without an electric mixer 26 July 2012
Sorry to sound a little sour note in the midst of all this enthusiastic praise, but I will.

The thing is, Rose has a method she's developed for mixing cakes which is different from the standard. Normally, you cream the butter and sugar, add eggs or egg yolks and flavoring, then add flour and liquid alternately, followed by the beaten egg whites if you've separated the eggs -- the latter step very important if you're mixing by hand. Now, while Rose's alternate method may work well with an electric mixer, it's not easy to get good results without one. I made one of the recipes in this book by hand, using her method the first time and the old method the second time, and the old method worked _far_ better. But the recipe was excellent, it must be said!

One of the best things about this book is that RLB gives you the grams as well as American-standard cup measurements. Hurray! And I hope more American cooks will follow suit. I speak as an American who switched years ago to grams in baking because the amounts are so much easier to get right, because you learn much more about what you're doing when you use weight measurements and can therefore branch out with more success, because flour doesn't translate from one country to another unless you know its weight, and because I _hate_ scraping butter out of cup measures!

Speaking of flour, you can get American cake flour in the UK, these days, from a web site called American Sweets. I highly recommend its use whenever cake flour is called for. Otherwise, as someone else pointed out, use French T45 (from Frenchclick) or Italian 00 (in Sainsbury's)-- but substituting potato flour (or, if you must, cornstarch/cornflour) for 20% of the flour, as is commonly done in Germany, because the non-wheat flours don't contain gluten and therefore result in a more delicate crumb.
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Most Recent Customer Reviews
5.0 out of 5 stars everything a cake-baker needs to know.
this book covers everything that one needs to know about baking cakes. It is a relevant to the enthusiastic amateur as to the professional. Read more
Published 24 days ago by L M Simon
5.0 out of 5 stars A beautiful book
I bought this book as a Christmas gift and the recipient appears to be delighted with it. Happy Days indeed!
Published 5 months ago by jan
5.0 out of 5 stars Devine recipes...
I've been aware of Rose Levy Beranbaum recipes books for a few years but decided it was time to try for myself her cakes. Read more
Published 10 months ago by Felix
5.0 out of 5 stars All good
I had really high expectations for this book after reading so many rave reviews. I have done the lemon cake, and the mirror glaze chocolate ganache and they came out just perfect. Read more
Published 13 months ago by Lisa Mayans
5.0 out of 5 stars Rose's Heavenly Cakes
Wow! what an amazing book. Great and different recipes with wonderful photos to show you what the cakes can look like.
Published 13 months ago by H. E. Power
5.0 out of 5 stars Best cake book I own and I do have a few
Excellent book! Made 4 cakes in a week all very good (need a brake for gym). Layout of the recipes very user friendly.
Published 13 months ago by A. Arslanagic-wakefield
5.0 out of 5 stars Every budding chef needs this
Wonderful recipes, easy to follow and includes every type of cake from the very well known to new and exciting recipes
Published 14 months ago by Pixie
5.0 out of 5 stars The best!!
This is the best book that i bought so far for baking and now i am waiting "The cake bible" to arrive!!
Published 15 months ago by desbro
5.0 out of 5 stars Gorgeous, highly technical book
This is a fabulous book for the cake expert. Wonderful recipes and tempting photos. It's great to see some more unusual cakes (being American) and a refreshing change from... Read more
Published 18 months ago by Jess P
5.0 out of 5 stars Heavenly!
Once again Rose has produced an authoritative yet fun book that is beautiful in every sense and that is just as suited to the novice as to the expert. Read more
Published on 4 Dec 2011 by Jean Dupont
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