Rose's Heavenly Cakes

by Rose Levy Beranbaum

Overview

Author of The Cake Bible:Glorious recipes that “range from towering creations for weddings and other special events to baby cakes for bite-size indulgence” (Publishers Weekly).
 
Winner of the Cookbook of the Year Award, International Association of Culinary Professionals
 
The author of The Cake Bible is a baking legend, “revered by serious cooks and part-timers” alike (USA Today). Now her legions of fans can enjoy Rose’s Heavenly Cakes, a must-have guide to perfect cake-baking.
 
With this book, home bakers can 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 features:

• Rose’s trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time
• over 100 simply wonderful recipes for cakes for every occasion—from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes
• special tips and tricks for creating amazing special effects and beautiful cake décor
• tempting full-color photos

Product Details

ISBN-13:	9780544188006
Publisher:	Houghton Mifflin Harcourt
Publication date:	06/11/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	516
Sales rank:	451,989
File size:	15 MB
Note:	This product may take a few minutes to download.

About the Author

ROSE LEVY BERANBAUM is the award-winning author of twelve cookbooks, including The Cake Bible, which was inducted into the International Association of Culinary Professionals Culinary Classics Awards, and The Baking Bible, IACP Best Baking Book for 2015. She also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her 2003 book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the top ten books of the year by Publishers Weekly and Food & Wine. Her popular blog, realbakingwithrose.com, has created an international community of bakers.

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.

Gâteau 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 Gâteau.

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.

Génoise Rose.

White Gold Passion Génoise.

True Orange Génoise.

Génoise Très Café.

Chocolate Génoise with Peanut Butter Whipped Ganache.

Moist Chocolate Raspberry Génoise.

Red Fruit Shortcake.

Catalán 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-Honoré 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.

Tiramisù.

Sybil’s Pecan Torte with Coffee Cream.

Chocolate Feather Bed.

Hungarian Jancsi Torta.

Le Succès.

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 Soufflé 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.

Editorial Reviews

Rose Levy Beranbaum has been called the Diva of Desserts and "the most meticulous cook who ever lived," titles justly earned with her 1988 classic The Cake Bible. Beranbaum now returns with Rose's Heavenly Cakes, another delectable wonder. In its 512 pages, you will find recipes for sponge cakes and wedding cakes, almond cake and cupcakes, baby cakes and layer cakes -- indeed, every cake you can imagine. All these sinful treats are detailed in Rose's trademark step-by-step instructions.

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.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Publishers Weekly

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 Publisher

When it was published in 1988, The Cake Bible won the International Association of Culinary Professionals (IACP) cookbook of the year award for a good reason: the book is a superb guide to the art of cake baking. Beranbaum provides a solid introduction to all the ingredients, supplies, and techniques a baker needs, and her precise, detailed instructions ensure culinary success for both newbies and pros. With Rose's Heavenly Cakes, Beranbaum, who also has her own popular blog Real Baking with Rose (www.realbakingwithrose.com), expands the boundaries of her first title by delving into new cake frontiers (including oil-based cakes). Both are essential for all public library collections.

Library Journal