The Cake Bible, 35th Anniversary Edition: A Perfect Book for Serious Bakers and Cake Lovers from Acclaimed Baker Rose Levy Beranbaum. Now Updated with New Ingredients, Equipment, and Methods Hardcover – 21 Nov. 2024

Good baking knowledge

I have used the original "The Cake Bible" for many years with fantastic results. Please note, I am based in the UK so I don't have access to the bleached cake flour. But I have had very good results with the Heat Treated Cake Flour from Matthew Cotswold Flour Mill. The cakes I have produced from this book using that flour, are some of the best cakes I have ever tasted. Simple to make but so tender it is quite astonishing.So why buy this new book? Well the main reason was because of the updates from 1.5 inch cake tins to 2 inch cake tins (all of my cake tins are 2 inches). I use the Rose Factor Chart's to make cakes of any sizes from the original cake bible with great success (you don't always want to make a cake that is 9 inches, sometimes you just want to make a 6 inch cake). Anyhow, the updated tables in the new book are wonderfully re-formatted and are now updated for the 2 inch cakes. If I am honest, the book was just worth buying for the roughly 8 pages of Rose Factor Cake Charts for Butter Cakes and Rose Factor Cake Chart for Genoise Sponge.Rose Levy-Berenbaum has created a truly fantastic legacy in her baking books. All of them are fantastic, but this book is a work of art.Don't get wrong, this book is not for everybody. It is on the scientific end of baking books. And the tables are a little bit intimidating at first glance.