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Book

The cake bible

Call Number

  • 641.8653 B482.1 (CEN, OSH)

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Edition

35th anniversary edition, fully revised and updated ; Revised William Morrow hardcover edition.

Publication Information

New York, NY : William Morrow, an imprint of HarperCollinsPublishers, 2024.

Physical Description

xix, 684 pages, 40 unnumbered pages of plates : illustrations (chiefly color) ; 26 cm

Summary

Providing countless solutions and tips for commonly encountered baking problems, this updated and expanded cake cookbook provides precise instructions for baking and decorating spectacular special-occasion cakes of any size. with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information standard in baking books. This new edition--with new photographs in an expanded section--contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings.

Notes

"An IACP Culinary Classics Hall of Fame book" -- Cover.

"Winner of the James Beard Award" -- Cover.

"First William Morrow hardcover edition published 1988."--Title page verso.

Includes indexes.

Contents

  • Forewords to the revised edition / by Ron Ben-Israel
  • Foreword to the original edition / by Maida Heatter
  • Introduction to the revised edition
  • All about cakes
  • Part I. Cakes. Butter and oil cakes ; Fruit, vegetable, breakfast, and bread cakes ; Sponge-type cakes ; Custard and other flourless cakes
  • Part II. Showcase cakes. Non-chocolate cakes ; Touch of chocolate cakes ; Very chocolate cakes
  • Part III. Wedding and special occasion cakes. Three base butter cakes ; Four special wedding cakes with accompanying adornments ; Two base Génoise cakes with the rose factor chart ; 3 tier cheesecakes
  • Part IV. Frostings and other adornments for all cakes. Buttercream frosting and fillings ; Cream frosting and fillings ; Ganache frosting, filling, glaze, and sauce ; Meringues, icings, and custard cream fillings ; Fruit toppings and sauces ; Fondant, caramel, nuts, and other embellishments
  • Part V. Special effects and decorative techniques. Preparing, filling, and covering the cakes ; Decorating, piping, and special adornments ; Working with chocolate
  • Part VI. Ingredients and equipment. Ingredients ; Equipment
  • High-altitude baking
  • List of recipes by eggs used
  • Acknowledgments
  • List of recipes
  • Index.

Subjects