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Reddit mentions of The Cake Bible

Sentiment score: 13
Reddit mentions: 17

We found 17 Reddit mentions of The Cake Bible. Here are the top ones.

The Cake Bible
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    Features:
  • cake bible
Specs:
Height10 inches
Length7 inches
Number of items1
Release dateSeptember 1988
Weight2.92773883936 Pounds
Width1.73 inches

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Found 17 comments on The Cake Bible:

u/AngularSpecter · 16 pointsr/ATBGE

She did....but she's a pro and her recipes are trade secrets. I don't even know what they are.

I can tell you how she made it though.

The cake was four layers, so she baked 2 9 inch cakes of each of the three types. One was a dark chocolate cake, one was a white chocolate cake that was dyed bright red, and the third was red velvet.

While her recipes are secret, I can tell you she uses the cake bible as a reference quite frequently. I don't doubt that you would find what you are looking for in there. One of the big tricks is that these cakes are more dense and firm than box mixes, which lets you cut and handle them without them falling appart. She also chills the cakes in the refrigerator before cutting and stacking to help keep them together.

So she baked all 6 cakes, then took a paper template I created of the concentric rings in inkscape and used it to cut each cake apart. Then it was just a matter of reassembling the rings in the right order to get the color pattern right.

For the bark, it's a chocolate butter creme with stout in it. I can't tell you much more than that because I'm not sure what she did. She just gets these ideas, wings it, and good stuff happens.

So she coated the outside with the butter cream, then added chocolate bark she made by tempering chocolate, pouring it onto wax paper, rolling it up and freezing it. It makes these chocolate curls that she broke apart to add the flaky bark texture.

The top was homemade marshmallow made with maple syrup. Again....not sure the process or the recepie. I know you can find general marshmallow recipes online or in candy making books. She started with one of those and modified it to use the maple. Anyway, she smoothed it over the top while it was soft, textured it a little, then torched it to add the color.

It sounds like a lot of work....and it kind of was....but it also wasn't too bad. Mainly just time consuming to make all the cakes, level and cut them. You also wind up with a ton of scraps from this method....enough rings to form into another full cake (but with a more boring pattern). So you will have A LOT of cake.

I hope that was helpful and I hope you have fun making it. And happy early birthday!!!

u/LemonBomb · 7 pointsr/atheism

Site your sources. Jeeze.

u/[deleted] · 5 pointsr/AskCulinary

I'm pretty sure your leavening is off - as there is no specification for which sized pans should be used in the recipe the baker gave you. The amount of leavening required changes depending on the size of the cake pan. I strongly recommend either purchasing Rose Levy Beranbaum's book The Cake Bible, or checking it out at your local library. It is literally, one of the best texts you can own. In it, there are leavening amounts for cake bases, including chocolate base cakes appropriate to the size cake pan used.

Please ignore people who are saying the method in your recipe is "weird" or "wrong" or "will result in an over beaten cake." Creaming butter into the flour is classic cake making. When you coat the flour in fat, your cake result is more tender, as it inhibits the formation of gluten. This is called the "two stage method" and is an industry standard. Here is an explanation, or you can just google "two stage method" or "reverse creaming method."

Also, pouring boiling water over cocoa is to bloom it, like you would bloom spices. This is also a step I would not omit or change as others suggest.

Baking is a science. And serious. The knowledge is in The Cake Bible :)

u/jennaraetor · 3 pointsr/Baking

Cheap but amazing:

The Cake Bible (an amazing recipe book, I have never found a book I like better. Every recipe is amazing, and she'll look forward to trying to get through all of them (she wont) and she'll have a recipe for everyone no matter how obscure their favorites are!) http://www.amazon.com/gp/aw/d/0688044026/ref=mp_s_a_1_1?qid=1417196517&sr=8-1&pi=AC_SY200_QL40

Piping bags (I like to go to local restaurant shops, like B&W, and get theirs. Personally, I feel the bigger the better for the bags because they make less of a mess, and who cares if you don't fill it all the way?! Just make sure the tips fit the bags (think nuts and bolts fitting each other))

A nice rolling pin (in case she wants to try fondant)

Nice baking mats

Nice cooling racks

All shapes and sizes of cake pans!

Consider a cake stand/travel ware? Something simple and classy so she can use it for everything.

Cute apron

Cute oven mits

Hell, get her a bakers hat. Even if she pretends not to like it she'll wear it when you aren't home!

Stencil cutters are always nice

Sprinkles/food coloring/ingredients

*If you need more ideas I got you!

Expensive gifts:


*Kitchenaid (amazing piece of equipment for everything we do)

Fondant roller

Decorating classes

Huge amount of cake flour (it's not cheap)

*An egg share with a local farm?

If you need more I got you!!


Edit: a pastry blender! http://www.google.com/shopping/product/4899924592550857697?lsf=seller:7815,store:894053743391794104&prds=oid:13439777354151137999&hl=en-US&mcid=PS_googlepla_nonbrand_kitchenfoodprep_&adpos=1o6&creative=39230282269&device=m&matchtype=&network=g&gclid=CjwKEAiA1-CjBRDOhIr_-vPDvQYSJAB48SmEazBJPLQZKYqkB-qNL1ojbaDZ5mYHild4xHPlkHfa0RoCY2Hw_wcB

u/dreamstorm7 · 3 pointsr/Baking

Oooh. I would suggest some fancy ingredients like some Nielsen Massey vanilla paste (I have the gigantic 1 quart size myself and it's pretty much my favorite thing ever) or some Valrhona cocoa powder or feves (fancy chocolate chips). Some high quality measuring cups like these ones from All Clad would probably make her over the moon (as others have said, you can never have enough measuring cups and spoons, and heavy-weighted ones like those are a delight to use). You can round out your gift with a few cookbooks you think she might like -- some suggestions are the Hummingbird Bakery Cookbook (since you mentioned she makes lots of cupcakes), the Tartine Cookbook (I love this one), and Rose Levy Berenbaum's Cake Bible or Heavenly Cakes.

u/cooktheinternet · 3 pointsr/AskCulinary

Check out www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026 The Cake Bible by Rose Levy Beranbaum, I actually haven't read it, but I have her Bread Bible and it is a great bread baking book. She makes the recipes real easy to understand and gives ideas for substitutions as well.

edit: I fail at interneting and link making :(

u/mr_richichi · 2 pointsr/Baking

I have a cookbook obsession, I have roughly 500 that are somewhat organized so I feel like I can be of great use here. I will break it down by type to make it easier.

Bibles

u/l31ru · 2 pointsr/Baking

yaay! Here's the cake bible: https://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=

It's not fancy or new, but it has great baseline recipes and suggestions of variety of flavors. I bought a used one for 5 bux.

u/sgejji · 2 pointsr/Baking

Modeling chocolate is often used for figures. It's got about the texture of tootsie rolls, can be carved, molded, painted, dyed, etc. The Cake Bible by Rose Levy Berenbaum is highly recommended and your library might have it.

Good luck and have fun!

u/NoraTC · 1 pointr/AskCulinary

The Cake Bible is where I would (and did) start.

u/IndestructibleMushu · 1 pointr/Baking

The Bread Baker's Apprentice by Peter Reinhart is my number one recommendation for bread. Im also a big fan of Tartine Bread by Chad Robertson. His first book, Tartine is also great btw. I would skip out on Tartine Book No.3 though which seems to have too many errors for my liking. Flour Water Salt Yeast by Ken Forkish is also one of the better bread baking books out there.

For general baking, im a big fan of Bouchon Bakery. And one book that will surely help you improve as a baker and I highly recommend you cook through is The Art of French Pastry by Jacquy Pfeiffer. Its like a pastry arts class in a book. I am actually cooking my way through this. If you have a serious sweet tooth, Momofoku Milk Bar by Christina Tosi will probably be what you're looking for. And as someone else recommended, the Baked books are all great.

For cakes, it has to be The Cake Bible by Rose Levy Bernanbaum. This is probably the best cake book of all time. I would supplement this with Toba Garrett's Professional Cake Decorating book.

For pies, my favorites are Four and Twenty Blackbirds and Hoosier Mama. One that I haven't tried but am planning to buy is First Prize Pies. If the book lives up to their reputation, it should be an excellent book.

For plated, more ambitious desserts, I like Payard Desserts. I refer to this when I want to impress company.

u/jabberwocki · 1 pointr/AskReddit

luster and sparkle dust for sure, maybe gold leaf if you want to be fancy! (http://www.fancyflours.com/luster-dust-aztec-gold.html, http://www.fancyflours.com/Detailed%20Embellishments/Edible%20Gold%20%26%20Silver%20Leaf) that can get pricey and is a must to get fancy with your decorating. digital scale if she doesn't have one. this cookbook (http://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026/ref=pd_sim_b_1 -- the gold standard) or this one (http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215 -- hott). fancy linings? http://www.fancyflours.com/Inspired%20Baking/Baking%20Cups

u/KUROKOCCHl · 1 pointr/Baking

The Cake Bible by Rose Levy Beranbaum. Probably one of the best cookbooks published of all time. The great part is that she is VERY easy to contact and will respond to anyone that needs help if you go to her website.

u/bamboozelle · 1 pointr/Cooking

One of the best things you can do is to train your palate. This way, when you taste something, you can figure out what's in it, and make it yourself if you want. It will also help you to learn what goes with what. For example, dill goes with salmon, lemon with raspberries, tomato with onion and cilantro or basil, etc. That kind of knowledge will help you to invent your own recipes which are catered directly to your tastes.

If you really want to know what makes food do what it does, I would recommend the following books:

  • For general culinary science, On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. It is one of the best books ever written which actually explains why things happen in the kitchen.
  • I usually buy a copy of Shirley O. Corriher's CookWise for anyone who says they want to learn to cook. It is perfect for beginners and has lots of very useful recipes. If you watch Alton Brown's "Good Eats", you will see Ms. (or is is Dr.?) Corriher explaining some of the science.
  • If you want to learn how to bake incredible cake, Rose Levy Beranbaum's The Cake Bible is indispensable, same for her Bread Bible and Pie and Pastry Bible. I rarely fuck up a cake now, and if I do, I know why. And her cake recipes are brilliant. From learning to make her chocolate butter cake, I also discovered the secret to making the BEST cup of chocolate ever. The aforementioned Ms. Corriher's BakeWise is also excellent for beginners.
  • The Larousse Gastronomique is probably the most famous book on cuisine. It's an encyclopedia which contains pretty much every cooking term. It's a pretty high-level book, but it is the authority.

    Have fun with it! =)
u/rachaelfaith · 1 pointr/RedPillWomen

Martha Stewart, Dorie Greenspan, and Rose Levy Berenbaum are my go-to's for classic recipes with none of the low fat/no sugar/no gluten stuff.

Any classic French basic pastry recipes like for pastry cream, choux, croissants, etc, are always going to be chock-full of butter and sugar and the good stuff, too. Check out Eugenie Kitchen on YouTube for some very easy, classic French recipes (by a very sweet Korean woman).

Here are my favorite baking cookbooks:

Rose Levy Berenbaum - The Baking Bible

Rose Levy Berenbaum - The Cake Bible

Dorie Greenspan - Baking: From My Home To Yours

Martha Stewart - Martha Stewart's Baking Handbook

Martha Stewart - Martha Stewart's Cookies: The Very Best Treats to Bake and to Share

Smitten Kitchen is also great for desserts that are a bit fancier, but still classically rich/traditional ingredients.


I LOVE BAKING.