- Gebundene Ausgabe: 512 Seiten
- Verlag: Houghton Mifflin Harcourt; Auflage: 1 (21. August 2009)
- Sprache: Englisch
- ISBN-10: 0471781738
- ISBN-13: 978-0471781738
- Größe und/oder Gewicht: 20,3 x 3,7 x 25,4 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 201.713 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
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Rose's Heavenly Cakes (Englisch) Gebundene Ausgabe – 21. August 2009
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Rose's "Heavenly Cakes"
This extraordinary collection of heavenly cake recipes from "Diva of Desserts" Rose Levy Beranbaum, the award-winning author of "The Cake Bible," is an essential kitchen companion for anyone who loves to bake. Illustrated throughout with stunning full-color photography, the book's meticulously tested, easy-to-follow recipes are all you need to create spectacularly beautiful cakes in your home kitchen.
In her signature crystal-clear style, Rose takes you step-by-step through the instructions for making every type of cake imaginable--more than 100 expertly tested (and re-tested) recipes in all--while full-color photographs of every finished cake and step-by-step processes offer inspiration and clear instruction. Exceptionally delicious butter and oil cakes, sponge cakes, flourless cakes, and cheesecakes, such as Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache, are perfect for birthday celebrations, coffee breaks, or everyday weeknight desserts. And Rose also includes a range of charming baby cakes such as Mud Turtle Cupcakes and divine creations like the Deep Chocolate Passion Wedding Cake that will make any special occasion more festive.
With each and every recipe step thoroughly explained in Roses usual approachable style, baking with Rose's Heavenly Cakes is like having a master baker right alongside you in the kitchen. In her "Ten Golden Rules of Cake Baking," Rose provides advice on the right kind of flour to select to give your cake the perfect structure, how to fill a cake pan so that your cakes bake evenly every time, the best way to unmold a cake for a perfect finished appearance, the ideal ways to store every type of cake, and much more. The baking tips and trade secrets that she shares throughout the book will show you how to transform a simple cake batter into delicious art, with perfect results every time.
From Barcelona Brownie Bars for a simple weeknight treat to White Gold Passion Genoise for a gala event, Rose's "Heavenly Cakes" is the cookbook that translates the chemistry of baking into the incredible, extraordinary, and unequaled joy of cake baking.Alle Produktbeschreibungen
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The first time I met Rose was at a tiny little bookstore in Chicago many, many years ago. She was there for the signing of "Cake Bible" and she was the very first professional baker/chef that I had met on the beginning journey of my road to serious baking/cooking. She was most kind and gracious and I remember thinking of what a wonderful life would lie ahead for this sweet lady. Needless to say, her "Cake Bible" became a standard for many people but this latest offering from her talented mind is exquiste and is by far, one of the very best learning and reference books ever! Also, within the last couple of years, I have enjoyed her website/blog which makes her even more accessible for general or specific questions on baking. The journey she took us on while making this wonderful new book was a joy to follow.
It is a large, heavy, detailed book of cakes, cupcakes, bars, baby-size cakes with excellent photography, all printed on heavy, high-end paper to for which you would expect of books of this quality. Immediately at the introduction of each recipe, you have the serving size and baking time, followed by a brief synopsis of what she feels is the essence of that particular recipe. Then the "Batter" ingredients are laid out in a graphic form in which you are given the ingredients, with the Volume listed next to it, then the Weights of each ingredient, in both American and Metric form. Under this graph of information begins the steps to be taken beginning with any special equipment that would be needed, oven preparation, then the actual preparation of the batter. Any variations that could be taken, as well as "Highlights for Success" are listed and very much appreciated in that sometimes, there are little tricks, sidebars of information, and alternatives that you can incorporate into making the recipe a bit easier or more grand.
For example, I never realized that the leavening agents within cupcakes require that you bake them immediately or they will lose the power of that ingredient, so unless you have a large oven to bake all the batter at one shot, you're better off making the batter in batches.
Also, the presentation of these creations can be made so much more impressive with just a little creative help such as gingerbread boys and girls encircling a "Ginger Cheesecake" (who would have thunk it?) or using ladyfingers as an upright band of crust for the "Cranberry Crown Cheesecake" which also have a lovely wide ribbon around their base for an extraordinary presentation.
Being someone who appreciates photography in a cookbook, the photo's contained within are both superb and generous, with close-up shots that show detail. There is also single or sequential photography for certain cakes that require more intimate knowledge of preparation or assembly such as the "Holiday Pinecone Cake" (it acutal looks like a pinecone) or how to make "Spun Sugar" or how to pipe the "Ladyfingers", etc. Sometimes, just one little photo will clarify a question in your mind and Rose seems to know which step would benefit from a photo. Many of the cakes have their finished photo in this grand book but not all, though there are enough to satisfy everyone.
Her book is constructed as such:
Rose's Rules of Cake Baking (Though you may know these tips, this is an essential read)
BUTTER and OIL CAKES:
Apple Upside-Down Cake, Plum and Blueberry Upside Down Torte, She Loves Me Cake (a standard batter using the Nordic Pan Daisy Cake pan), White Velvet Cake w/ Milk Chocolate Ganache, Heavenly Coconut Seduction Cake, Southern Manhatten Coconut Cake w/ Silk Meringue Buttercream, Whipped Cream Cake, Karmel Cake (that's spelled correctly per book), Spice Cake w/ 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 (a buttermilk batter with dacquoise cake), Sicilian Pistachio Cake, Gateau Breton (as Rose states, the outside looks like pastry but the inside is moist and tender), Sticky Toffee Pudding, Enlish Gingerbread Cake, Fruitcake Wreath, Rose Red Velvet Cake, Chocolate Tomato Cake w/ Mystery Ganache (you actually use a can of tomato soup!), Chocolate-Covered Strawberry Cake, Chocolate Banana Stud Cake, Devil's Food Cake w/ Midnght Ganache, Chocolate Layer Cake w/ Caramel Ganache, Bernachon Palet d'Or Gateau (the cover cake, "merci Rose!"), Double Choclate Valentine, Chocoalte Velvet Fudge Cake, Black Chocolate Party Cake, Classic Carrot Cake w/ Dreamy Creamy White Chocolate Frosting, Pumpkin Cake w/ Burnt Orange Silk Meringue Buttercream, Many-Splendored Quick Bread, Banana Refrigerator Cake w/ Dreamy Creamy White Chocolate Frosting, German Chocolate Cake, Chocolate Ice Cream Cake or Sandwich
Angel Food Cake, Chocolate Tweed Angel Food Cake, Chocolate Apricot Roll w/ Laquer Cake, Genoise Rose, White Gold Passion Genoise, True Orange Genoise, Genoise Tres Cafe, Chocolate Genoise w/Peanut Butter Whipped Ganache, Moist Chocolate Raspberry Genoise, Red Fruit Shortcake, Catalan Salt Pinch Cake (a great story with this 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 (beautiful presentation with spun sugar!), Holiday Pinecone Cake
MOSTLY FLOURLESS CAKES and CHEESECAKES: (for those with celiac or gluten allergies, this is great!)
Cranberry Crown Cheesecake, Pure Pumpkin Cheesecake, Coconut Cheesecake w/ Coconut Cookie Crust, Ginger Cheesecake w/ Gingerbread Crust, No-Bake Whipped Cream Cheesecake, Lemon Canadian Crown, Ladyfingers, Tiramisu, Sybil's Pecan Torte w/ Coffee Cream, Chocolate Feather Bed (a mousse-like cake), Hungarian Jancsi Torta (moist chocolate cake w/ nuts), Le Succes (almond cake w/ tea ganache), Zach's La Bomba
Yellow Butter Cupcakes, Chocolate Butter Cupcakes, White Velvet Butter Cupcakes, Golden Neo-Classic 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 w/ Dulce de Leche Whipped Cream, Individual Pineapple Upside-Down Cakes, Caramelized Pineapple Pudding Cakes, Classic Brioche, The Bostini, Deep Choclate Rosebuds, Molten Chocolate Souffle and Lava Cakes, Chocolate Bull's-Eye Cakes, Barcelona Brownie Bars, Baby Chocolate Oblivions, Two Fat Cats Whoopie Pie (remember those as kids?), Mud Turtle Cupcakes
WEDDING CAKES: (oooh-la-la!!! While these are not elaborate cakes that you would get in the single-subject wedding cake books, they are delicious batter recipes for which you can then build on your own from that solid foundation. There are definite written and photographed instructions for building and decorating the basic wedding cake and that's the strength of wedding cake knowledge which she provides most adequately.)
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: This is pretty much your decorating section with the basics of cake preparation and such; working with chocolate, making flowers from fruit peels, etc
Ingredients and Basic Recipes: Discussion of what the ingredients do and how to work with them, as well as cream recipes, how to use fruits, spices, nuts, and substitutions
Ingredient Sources: A wonderful directory of resources!
Equipment: A must read section to ensure perfect recipes! Plus a very appreciated cake pan sizes and volume chart
Appendix: Recipes using only egg yolks, recipes using only egg whites, quick-and-easy recipes
I have since made the Lemon Poppy Seed-Sour Cream Cake as well as the Individual Pineapple Upside-Down Cakes and they were excellent! Do I believe in the delicious outcome of the rest of the recipes? Absolutely...............many years of referring to Rose's "Cake Bible", "Bread Bible", and "Christmas Cookies" have made me a ardent follower and trusting devotee of Rose.
This is without a doubt one of the best books that I've seen and I would absolutely rank this as an instant classic. I would describe this not only as a wonderful book of recipes but an excellent teaching tool and reference guide to place on a more prominent part of your book shelve.
A deep bow of gratitude to our Rosie!!
As soon as I received this book, I started to check out the recipes. They are just fantastc!!! I do love baking so I have quite a few baking books. This is one of the best: Rose Levy gives you all the directions step-by-step through the instructions for making wonderful cakes: from the ingredients in volume (cups, tsp,...) and weight (ounces and grams), which is very helpful for me. Includes author notes, special equipment you will need and some tips... and photographs of every finished cake (which, in certain way, helps me a lot!)
This book contents soooo many recipes separated in different cathegory: Butter and oil cakes, Sponge cakes, cheesecakes, Weeding cakes...
It also contains "the golden rules of cake baking". In it, the author gives advices on what type of flour, butter, chocolate use, how to fill a cake pan. There is also guidelines for storing cakes and frostings.... and much more
I'm so excited with this book but specially with the way the author explains every recipe that I've already ordered "Rose's Christmas cookies" and "The pie and pastry bible"
I've already prepared the Barcelona Brownie, Lemon Poppy seed cake, White chocolate frosting, Banana cake, carrot cake, and some others... They all are just Amazing... I just followed the directions and everything came as beautiful as shown on the pictures on the book.
If you are interested in learn new recipes, in get new ideas or just looking for a book to start baking, this is thethe one you have to order (now!)
Marble Velvet Cake
Genoise Rose (You will need a 10-cup metal rose pan or other shaped tube pan for this recipe).
Chocolate Feather Bed
White Velvet Butter Cupcakes
You will also find a chapter covering the making of Wedding Cakes with directions on how to assemble wedding cakes using internal supports. She also offers recommendations for warm-weather outdoor wedding cakes.
At the end of the book you can read topics covering special effects and techniques; ingredients and basic recipes; ingredients sources; equipment and equipment sources and an appendix.
This is a well-written and well laid out cookbook. You will find plenty of color photos scattered throughout Beranbaum's cookbook making it a visual delight and baking aid.