The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Cake Bible

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baking seagull's picture
baking seagull

The Cake Bible

anyone else possess the book called The Cake Bible by Rose Levy Beranbaum?

i have a copy and i am very pleased with it

its full of information and has many recipes

however there are certain things lacking, such as cheesecake, carrot cake, and ice cream cake recipes, but its a great read

another thing i will warn you about is sometimes the bake times are off and often 10 additional minutes are needed on some recipes

but i like the book because not only is the paper easy to write on for notes and modifications, the book is formated almost as if such is intended to be done

though i wouldnt say the book is a must have, especially since hundreds of free recipes exist online now, its one of the best all around books of its kind so if its in your budget and you want a physical cookbook, its worth your while

my copy has sticky notes all over

the stickies in the sides are recipes i want to try

when i try one the sticky moves to the top edge anf gets notes on the recipe's taste and texture and whether or not to try it again

any modifications are written on the page

golgi70's picture
golgi70

I really like how she puts together formulas in her books.  I also like that among the cake recipes she'll mention how one type is just a mere change of things getting a totally different layer.  I could swear there is a cheesecake recipe in there and its the type with a bunch of sour cream if memory serves me right.  Maybe its the pie and pastry book?  Anyhoo I've made it and don't care for it much but I prefer my cheesecake without sour cream.  If you need a good recipe for either carrot cake or cheesecake i think I can help.  

Agreed.  RLB has some great books and I'd go ahead and say if you had to have just one it's "The Cake Bible"

Happy Caking

Josh

ibake's picture
ibake

Hi Baking Seagull,

I was browsing when I saw your post. It caught my attention because I am a member of Rose's forum. 

On page 81 of the Cake Bible, you will find Cordon Blue Rose Cheesecake. Rose goes into great detail explaining the process. She offers fillings and variations. 

There is a Carrot Ring on page 75.

Her more current book, Rose's Heavenly Cakes, has a great Classic Carrot Cake recipe and a Chocolate Ice Cream Cake/Sandwich recipe. The Lemon Canadian Crown has a frozen lemon curd filling.

Cheescakes? There is a Cranberry Crown Cheesecake, Pure Pumpkin Cheesecake, Coconut Cheesecake with Coconut Cookie Crust, Ginger Cheesecake with Gingerbread Crust and a No Bake Whipped Cream Cheesecake.

Almost every recipe has a full-page color picture.

I have to say I have never had an issue with timing Rose's recipes. Her instructions are meticulous and easy to follow.

If you need any help, her forum is a friendly community with very knowledgeable members happy to answer all your questions.

I hope you join us.

http://www.realbakingwithrose.com/index_ee.php/forums/

baking seagull's picture
baking seagull

i found this very helpful

there is indeed 1 cheesecake recipe but idk if my mom would want that type of cheesecake lol

ibake's picture
ibake

Hi,

Glad I can be of some help. I believe there are several variations offered in The Cake Bible and several cheesecakes in Rose's Heavenly Cakes. I've never baked a cheesecake but many of the members have. They would be more equipped to discuss their experience than I.

All I know is, Rose's recipes have made me "The Baker" of my crowd.

jemar's picture
jemar

I am another big fan of Rose Levy Berenbaum!  I have most of her books and Have never had any failures with her recipes even though I live in the UK and we are not able to get cake flour or any bleached flour over here.  I use a combination of our plain flour and some potato flour and it seems to do the trick.   I can vouch for the Carrot cake in Rose's Heavenly Cakes, it is the best!  I have made it many times and it always a winner.  

I count myself luck;y in that I met up with Rose on one of her visits to the UK, even having afternoon tea with her and some friends.  She is as nice as her books, a very charming and friendly lady.

ibake's picture
ibake

Hi! Nice to see you here!

MANNA's picture
MANNA

I have the book. I tried a couple of the recipes. I didnt care them much. It was the texure was not right and I coulnt get the cakes not to fall. I have baked cakes from other books and had no problems. I have gone back and tried a few times checking everything along the way and still get the same result. I dont give up easy and will continue intill I get good results.

ibake's picture
ibake

Hello. I'm glad to see you are not giving up. I don't know why you had that experience. There are many factors, as you know, which influence an outcome. The more experienced members of Rose's board usually can isolate the problem. I'm not that experienced. 

My experience with Rose's recipes are very motivating. It began when I made one of her cakes and brought it to a gathering. When dessert was served, there was an audible buzz. People wondered who brought "that" cake. It was me!!! Since then, I might try many recipe books but when it comes to making a good impression with my baking, only Rose's recipes will do.

I hope you don't give up.  Good luck to you!

MonkeyDaddy's picture
MonkeyDaddy

...and I really love the way she writes.  The personal stories attached to each recipe are fun to read and the way she provides the measurements in several different units of measure is very helpful.  My scale only measures in 5g increments (have my 'dream' scale on my Christmas list!) so a measurement of 2g or 8g of an ingredient is useless to me; but with the tsp. measurement right next to it on the chart conversion is easy.

I live in Denver and the altitude messes with bake times on everything I make, so I'm used to dealing with that.  

I've got sticky notes in my copies as well.  It's a great way to flag stuff I want to come back to without them falling out while I look at other pages.

I have a dream of someday having enough time to try the Gingerbread Cathedral in her cookie book.  Has anybody tried it?  Did it come out like the one in the book?