![Cover image for Rose's heavenly cakes / by Rose Levy Beranbaum ; [photography by Ben Fink].](/client/assets/5.1326/ctx//client/images/no_image.png "Cover image for Rose's heavenly cakes / by Rose Levy Beranbaum ; [photography by Ben Fink].")
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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.8653 BER | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
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.
Author Notes
Rose Levy Beranbaum is an award-winning baker, food writer, and cookbook author. She has been a guest on many major television shows and was a presenter at the Melbourne Food and Wine Festival and the Oxford Food Symposium. She also created the Rose Levy Bakeware product line.
Beranbaum has written for The Washington Post, Fine Cooking, Reader's Digest, Hemispheres, and Food Arts Magazine, for which she won The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She has also published many award-winning books, including The Cake Bible, The Bread Bible, and Rose's Christmas Cookies.
(Bowker Author Biography)
Reviews (2)
Publisher's Weekly 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.) (c) Copyright PWxyz, LLC. All rights reserved
Library Journal Review
Beranbaum, author of the James Beard Award-winning The Cake Bible, treats home bakers to another round of cake recipes, which vary from simple to complex and include plenty of tips and tricks to make every baker feel like a professional. Recipes are organized by butter and oil cakes, sponge cakes, mostly flourless cakes and cheesecakes, baby cakes, and wedding cakes. Fans of The Cake Bible will find more of the same here-cakes that are beautiful but intimidating for novices. For experienced bakers; beginners are better off with Martha Stewart's Baking Handbook or Nigella Lawson's How To Be a Domestic Goddess: Baking and the Art of Comfort Cooking. [The publisher says a supportive accompanying web site will feature step-by-step instructional videos.-Ed.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Foreword | p. viii |
| Acknowledgments | p. ix |
| Introduction | p. xiii |
| Rose's Rules of Cake Baking | p. 1 |
| Butter And Oil Cakes | p. 5 |
| Apple Upside-Down Cake | p. 9 |
| Plum and Blueberry Upside-Down Torte | p. 12 |
| She Loves Me Cake | p. 15 |
| White Velvet Cake with Milk Chocolate Ganache | p. 17 |
| Heavenly Coconut Seduction Cake | p. 20 |
| Southern (Manhattan) Coconut Cake with Silk Meringue Buttercream | p. 23 |
| Whipped Cream Cake | p. 29 |
| Karmel Cake | p. 31 |
| Spice Cake with Peanut Buttercream | p. 35 |
| Golden Lemon Almond Cake | p. 37 |
| Lemon Poppy Seed-Sour Cream Cake | p. 41 |
| Woody's Lemon Luxury Layer Cake | p. 43 |
| Apple-Cinnamon Crumb Coffee Cake | p. 49 |
| Marble Velvet Cake | p. 52 |
| Chocolate Streusel Coffee Cake | p. 55 |
| Swedish Pear and Almond Cream Cake | p. 58 |
| Cradle Cake | p. 61 |
| Sicilian Pistachio Cake | p. 65 |
| G&ahat;teau Breton | p. 69 |
| Sticky Toffee ""Pudding"" | p. 71 |
| English Gingerbread Cake | p. 75 |
| Fruitcake Wreath | p. 79 |
| Rose Red Velvet Cake | p. 83 |
| Chocolate Tomato Cake with Mystery Ganache | p. 87 |
| Chocolate-Covered Strawberry Cake | p. 91 |
| Chocolate Banana Stud Cake | p. 96 |
| Devil's Food Cake with Midnight Ganache | p. 99 |
| Chocolate Layer Cake with Caramel Ganache | p. 104 |
| Bernachon Palet d'Or G&ahat;teau | p. 107 |
| Double Chocolate Valentine | p. 113 |
| Chocolate Velvet Fudge Cake | p. 117 |
| Black Chocolate Party Cake | p. 119 |
| Classic Carrot Cake with Dreamy Creamy White Chocolate Frosting | p. 122 |
| Pumpkin Cake with Burnt Orange Silk Meringue Buttercream | p. 125 |
| Many-Splendored Quick Bread | p. 131 |
| Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting | p. 133 |
| German Chocolate Cake | p. 137 |
| Chocolate Ice Cream Cake or Sandwich | p. 142 |
| Miette's Tomboy | p. 145 |
| Sponge Cakes | p. 151 |
| Angel Food Cake Base Recipe | p. 154 |
| Chocolate Tweed Angel Food Cake | p. 159 |
| Chocolate Apricot Roll with Lacquer Glaze | p. 163 |
| Génoise Rose | p. 169 |
| White Gold Passions Génoise | p. 173 |
| True Orange Génoise | p. 179 |
| Génoise Trés Café | p. 182 |
| Chocolate Génoise with Peanut Butter Whipped Ganache | p. 184 |
| Moist Chocolate Raspberry Génoise | p. 187 |
| Red Fruit Shortcake | p. 193 |
| Catalán Salt Pinch Cake | p. 197 |
| Almond Shamah Chiffon | p. 199 |
| Orange-Glow Chiffon Layer Cake | p. 203 |
| Lemon Meringue Cake | p. 205 |
| Torta de las Tres Leches | p. 211 |
| Apple Caramel Charlotte | p. 215 |
| Chocolate Raspberry Trifle | p. 222 |
| Saint-Honoré Trifle | p. 227 |
| Holiday Pinecone Cake | p. 234 |
| Mostly Flourless Cakes And Cheesecakes | p. 241 |
| Cranberry Crown Cheesecake | p. 243 |
| Pure Pumpkin Cheesecake | p. 247 |
| Coconut Cheesecake with Coconut Cookie Crust | p. 250 |
| Ginger Cheesecake with Gingerbread Crust | p. 252 |
| No-Bake Whipped Cream Cheesecake | p. 257 |
| Lemon Canadian Crown | p. 261 |
| Ladyfingers | p. 264 |
| Tiramisù | p. 267 |
| Sybil's Pecan Torte with Coffee Cream | p. 270 |
| Chocolate Feather Bed | p. 273 |
| Hungarian Jancsi Torta | p. 279 |
| Le Succès | p. 281 |
| Zach's La Bomba | p. 285 |
| Baby Cakes | p. 293 |
| Yellow Butter Cupcakes | p. 295 |
| Chocolate Butter Cupcakes | p. 296 |
| White Velvet Butter Cupcakes | p. 298 |
| Golden Neoclassic Buttercream | p. 299 |
| Dreamy Creamy White Chocolate Frosting | p. 301 |
| Chocolate-Egg White Buttercream | p. 302 |
| Designer Chocolate Baby Grands | p. 303 |
| Gold Ingots | p. 311 |
| Chocolate Ingots | p. 313 |
| Peanut Butter Ingots | p. 317 |
| Plum Round Ingots | p. 319 |
| Financier-Style Vanilla Bean Pound Cakes | p. 322 |
| Mini Vanilla Bean Pound Cakes | p. 325 |
| Baby Lemon Cheesecakes | p. 327 |
| Quail Egg Indugence Cake | p. 330 |
| Marionberry Shortcake | p. 332 |
| Coffee Chiffonlets with Dulce de Leche Whipped Cream | p. 334 |
| Individual Pineapple Upside-Down Cakes | p. 339 |
| Caramelized Pineapple Pudding Cakes | p. 342 |
| Classic Brioche | p. 346 |
| The Bostini | p. 351 |
| Deep Chocolate Rosebuds | p. 355 |
| Molten Chocolate Soufflé and Lave Cakes | p. 359 |
| Chocolate Bull's-Eye Cakes | p. 363 |
| Barcelona Brownie Bars | p. 367 |
| Baby Chocolate Oblivions | p. 371 |
| Two Fat Cats Whoopie Pie | p. 373 |
| Mud Turtle Cupcakes | p. 377 |
| Wedding Cakes | p. 383 |
| Tropical Wedding Cake | p. 391 |
| Golden Dream Wedding Cake | p. 397 |
| Grand Marnier Wedding Cake | p. 403 |
| Deep Chocolate Passion Wedding Cake | p. 409 |
| Double-Chocolate-Whammy Groom's Cake | p. 419 |
| Wedding Cupcakes | p. 423 |
| Special Effects and Techniques | p. 424 |
| Ingredients and Basic Recipes | p. 436 |
| Ingredients Sources | p. 461 |
| Equipment | p. 462 |
| Equipment Sources | p. 481 |
| Appendix | p. 482 |
| Recipes Using Only Egg Yolks | p. 482 |
| Recipes Using Only Egg Whites | p. 482 |
| Quick-and-Easy Recipes | p. 483 |
| Index | p. 484 |