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The iconic IACP Culinary Classic, The Cake Bible, is a staple in the kitchen of every discerning baker. Treasured for decades, this classic compendium features a comprehensive update, including approximately 30% new recipes and methods, along with the latest information on ingredients and equipment. The original Cake Bible serves as a beacon in the world of baking literature, reflecting Rose Levy Beranbaum’s profound knowledge and reverence for the art of baking on every page. It caters to both home and professional bakers who aspire to create stunning, technically flawless cakes and understand the science behind the ingredients used in baking.

Since its initial release in 1988, The Cake Bible has had a tremendous impact, selling hundreds of thousands of copies and undergoing sixty printings. It introduced the ground-breaking reverse creaming method, which incorporates flour and butter before butter and sugar. This innovative technique simplifies mixing, promotes more even rising, and yields a finer, more tender cake texture. Moreover, it’s among the first United States cookbooks to feature measurements in weights, underscoring the precision of the metric system, now the gold standard in baking books.

However, much has evolved in thirty-five years, and so has The Cake Bible! This eye-catching new edition, adorned with new photographs in an expanded section, is brimming with recipes for traditional and inventive cakes and a range of accompanying enhancements. It offers instructions for crafting stunning decorations and flavor variations to satiate every craving and suit every occasion. The book showcases foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake, as well as showstoppers like the Strawberry Maria, a harmonious blend of Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream.

Rose also shares guidelines for baking for special occasions such as weddings, with recipes designed to cater to 150 people and formulas to adjust the recipes according to the desired number of servings. Over the past thirty-five years,

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