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Rose's Heavenly Cakes Hardcover – 15 Sep 2009

5.0 out of 5 stars 22 customer reviews

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Product details

  • Hardcover: 512 pages
  • Publisher: John Wiley & Sons; 1 edition (15 Sept. 2009)
  • Language: English
  • ISBN-10: 0471781738
  • ISBN-13: 978-0471781738
  • Product Dimensions: 21.1 x 3.7 x 26.3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: 220,448 in Books (See Top 100 in Books)
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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)

From the Inside Flap

Rose′s Heavenly Cakes This 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.

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Top Customer Reviews

Format: Hardcover
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 success...it'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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Format: Hardcover
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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Format: Hardcover
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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Format: Hardcover Verified Purchase
I didn't know anything about this author really and just bought the book based on a bit of information I had read online and the previous reviews on here. I can honestly say I love this book and it is one of the best purchases I have made. There is so much variety contained within and each cake I've tried has come out brilliantly. I would be lost without it now.

To be honest though, these are not 5 minute recipes. They can be pretty heavy duty and to some that may be off putting. However, if you persevere, then the extra effort is definitely worth it. The author has a different way of mixing ingredients and after trying her method, I would not look back. The results are so much better. The only thing I would say is that you may have to adapt volumes/double up on the recipe etc, as the standard tin size used is a 9x2 which I for one, don't commonly have a need for. Also tube pans feature quite heavily, which again isn't something I typically bake in.

This book is so comprehensive with very detailed commentary on ingredients, products and methods. I would recommend it to absolutely anyone who is a keen baker.
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