Rose's Heavenly Cakes

Creator of The Cake Bible:Glorious plans that "range from transcending manifestations for weddings and other uncommon occasions to child cakes for scaled down guilty pleasure" (Publishers Weekly).

Victor of the Cookbook of the Year Award, International Association of Culinary Professionals

The creator of The Cake Bible is a preparing legend, "venerated by genuine cooks and seasonal workers" the same (USA Today). Presently her armies of fans can make the most of Rose's Heavenly Cakes, an absolute necessity have manual for wonderful cake-preparing.

With this book, home pastry specialists can make delectable, debauched, and breathtakingly delightful cakes of various types no sweat. With her exact, idiot proof plans, Rose tells you the best way to make 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 highlights:

Rose's brand name simple to-follow, expertly tried (and retested) plans for completely delectable outcomes without fail
more than 100 essentially brilliant plans for cakes for each event—from astoundingly tasty spread and oil cakes, wipe cakes, and generally flourless cakes and cheesecakes, to enchanting infant cakes and exquisite wedding cakes
extraordinary tips and deceives for making stunning enhancements and wonderful cake stylistic theme
enticing full-shading photographs

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.

Could not give less than 5 stars as I have all her other books and her recipes always come out. Not every recipe has a photo but most due; when baking something like cakes her all want to have a visual of how the finished dish should look. Mostly I want the publishers to know that the ingredient print is impossible to read: it is in chart form (as all her books are) but it is Mauve print on a pink background in tiny font size. You could have used a black color with larger font size. To make these recipes I will need a magnifying glass or have to write it ingredients out. I have been experimenting and found I can change the font /page size enough to read the charts, but it would be a whole lot easier if they were ore in line with the rest of the fonts to begin with. --Kate

First off, I used to not like cakes, mainly because commercial American cakes were just too darn sweet! Sugar, sugar, sugar would be what I tasted (just had a sugar loaded cupcake from a popular upscale bakery yesterday and couldn't get beyond the first bite). However, recipes fro this author has converted me to a cake lover (maybe not so good for me). This book produces cakes that are much more sophisticated in flavor than what you get from the grocery store or even some bakeries and not too sweet. They are also not too difficult to produce, mainly because the author's instructions are precise and clear. Sure, some of them are more time consuming, but the results are rewarding. My philosophy is that if I'm going to feed myself something unhealthy, like cake, I would rather have the best tasting cake and not waste my calories on mediocre or subpar cakes using cheap, ingredients that are meant for mass production. --P. Sod

I love Rose Levy Berenbaum books because they are so precise--follow the directions, and you will end up with a wonderful dessert. This one is no exception, and the cakes I have made from it have been lovely and delicious. This is a cookbook for people who go the extra mile and follow directions precisely. It might be frustrating or seem fussy to people who want their recipes to be quick, though. The book gives directions using both volume and weight, but I recommend getting a scale and using weight measurements for baking. Highly recommended.--Moya37