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Rose's Heavenly Cakes (Hardcover)

by Rose Levy Beranbaum (Author)

5.0 out of 5 stars See all reviews (1 customer review)

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Product details

Hardcover: 512 pages
Publisher: John Wiley & Sons (15 Sep 2009)
Language English
ISBN-10: 0471781738
ISBN-13: 978-0471781738
Product Dimensions: 25.7 x 20.6 x 3.8 cm

Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)

Amazon.co.uk Sales Rank: 12,022 in Books (See Bestsellers in Books)
Popular in this category:
#55 in Books > Food & Drink > Baking > Cakes

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Product Description

Review

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

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 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.

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12 of 12 people found the following review helpful:

5.0 out of 5 stars Superb and beautiful cake book, 30 Sep 2009

By	Annie MacDonald "AnnieMacD" (Applecross, Scotland, UK) - See all my reviews

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 G�teau (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.

Rose's Heavenly Cakes is the latest addition to her ouvre and I can guarantee it will take your baking to a new level. Firstly, it is a beautiful book with shiny, good quality paper. There are lots of pictures - most cakes are photographed, but not all. There are about 500 pages of which 70 are instruction on ingredients, equipment and sources and the indispensable section Rose's Rules of Cake Baking. But the stars of the book are the actual cakes themselves. The Sections are: Butter and Oil Cakes, Sponge Cakes, Moistly Flourless Cakes & Cheesecakes, Baby Cakes and Wedding Cakes. Altogether about 105 cake (and filling and topping) recipes but when you include variations the possibilities are endless.

Many of the recipes are very simple and suitable for beginner bakers. Some, like the wedding cakes, are projects which require skill, practice and planning. Most are somewhere in-between. They are all outstanding in flavour and appearance.

This is an American published book so there are some points of which the British baker should be aware. Most of the round cakes are baked in 9 inch tins and some are baked in specialized pans. If you purchase two 9" x 2" round cake tins and one bundt or kugelhopf pan along with a standard muffin tin, you can make 80% of the cakes in the book. Also, many of the larger cakes can be made in smaller pans, for example, one 9" recipe make 2 x 6" cakes or 18 cupcakes. A stand mixer is also useful but not essential as is a probe thermometer.

Another point that UK bakers should be aware of is that Rose uses mostly bleached/cake flour in her cakes. This is not available in the EU. There is a detailed work-around in the book but I just use regular plain flour (and you can substitute 12% with corn flour to lower the protein thus making the cakes more tender) and accept that my cakes do not quite replicate the super-tender cakes that can be made with bleached flour.

I have a huge collection of baking books and this is the most beautiful one I now own. It's also my new favourite cake book. I am full of gratitude to Rose for making a cake baker out of me.

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