Table of Contents

Foreword. Acknowledgments. Introduction. ROSE'S RULES OF CAKE BAKING. BUTTER AND OIL CAKES. Apple Upside-Down Cake. Plum and Blueberry Upside-Down Torte. She Loves Me Cake. White Velvet Cake with Milk Chocolate Ganache. Heavenly Coconut Seduction Cake. Southern (Manhattan) Coconut Cake with Silk. Meringue Buttercream. Whipped Cream Cake. Karmel Cake. Spice Cake with Peanut Buttercream. Golden Lemon Almond Cake. Lemon Poppy Seed-Sour Cream Cake. Woody's Lemon Luxury Layer Cake. Apple-Cinnamon Crumb Coffee Cake. Marble Velvet Cake. Chocolate Streusel Coffee Cake. Swedish Pear and Almond Cream Cake. Cradle Cake. Sicilian Pistachio Cake. Gateau Breton. Sticky Toffee "Pudding". English Gingerbread Cake. Fruitcake Wreath. Rose Red Velvet Cake. Chocolate Tomato Cake with Mystery Ganache. Chocolate-Covered Strawberry Cake. Chocolate Banana Stud Cake. Devil's Food Cake with Midnight Ganache. Chocolate Layer Cake with Caramel Ganache. Bernachon Palet d'Or Gateau. Double Chocolate Valentine. Chocolate Velvet Fudge Cake. Black Chocolate Party Cake. Classic Carrot Cake with Dreamy Creamy White Chocolate Frosting. Pumpkin Cake with Burnt Orange Silk Meringue Buttercream. Many-Splendored Quick Bread. Banana Refrigerator Cake with Dreamy Creamy White Chocolate Frosting. German Chocolate Cake. Chocolate Ice Cream Cake or Sandwich. Miette's Tomboy. SPONGE CAKES. Angel Food Cake Base Recipe. Chocolate Tweed Angel Food Cake. Chocolate Apricot Roll with Lacquer Glaze. Genoise Rose. White Gold Passion Genoise. True Orange Genoise. Genoise Tres Cafe. Chocolate Genoise with Peanut Butter Whipped Ganache. Moist Chocolate Raspberry Genoise. Red Fruit Shortcake. Catalan Salt Pinch Cake. Almond Shamah Chiffon. Orange-Glow Chiffon Layer Cake. Lemon Meringue Cake. Torta de las Tres Leches. Apple Caramel Charlotte. Chocolate Raspberry Trifle. Saint-Honore Trifle. Holiday Pinecone Cake. MOSTLY FLOURLESS CAKES AND CHEESECAKES. Cranberry Crown Cheesecake. Pure Pumpkin Cheesecake. Coconut Cheesecake with Coconut Cookie Crust. Ginger Cheesecake with Gingerbread Crust. No-Bake Whipped Cream Cheesecake. Lemon Canadian Crown. Ladyfingers. Tiramisu. Sybil's Pecan Torte with Coffee Cream. Chocolate Feather Bed. Hungarian Jancsi Torta. Le Succes. Zach's La Bomba. BABY CAKES. Yellow Butter Cupcakes. Chocolate Butter Cupcakes. White Velvet Butter Cupcakes. Golden Neoclassic Buttercream. Dreamy Creamy White Chocolate Frosting. Chocolate-Egg White Buttercream. Designer Chocolate Baby Grands. Gold Ingots. Chocolate Ingots. Peanut Butter Ingots. Plum Round Ingots. Financier-Style Vanilla Bean Pound Cakes. Mini Vanilla Bean Pound Cakes. Baby Lemon Cheesecakes. Quail Egg Indulgence Cake. Marionberry Shortcake. Coffee Chiffonlets with Dulce de Leche Whipped Cream. Individual Pineapple Upside-Down Cakes. Caramelized Pineapple Pudding Cakes. Classic Brioche. The Bostini. Deep Chocolate Rosebuds. Molten Chocolate Souffle and Lava Cakes. Chocolate Bull's-Eye Cakes. Barcelona Brownie Bars. Baby Chocolate Oblivions. Two Fat Cats Whoopie Pie. Mud Turtle Cupcakes. WEDDING CAKES. Tropical Wedding Cake. Golden Dream Wedding Cake. Grand Marnier Wedding Cake. Deep Chocolate Passion Wedding Cake. Double-Chocolate-Whammy Groom's Cake. Wedding Cupcakes. Special Effects and Techniques. Ingredients and Basic Recipes. Ingredients Sources. Equipment. Equipment Sources. Appendix. Recipes Using Only Egg Yolks. Recipes Using Only Egg Whites. Quick-and-Easy Recipes. Index.

About the Author

Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible , the International Association of Culinary Professionals Cookbook of the Year for 1988. She also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her most recent book, The Bread Bible , was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine . She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post , Fine Cooking , Reader's Digest , and Bride's . Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes.

Reviews

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)