Friday, February 20, 2009

The Cake Bible

Someone just gave me a copy of this classic -- a surprise gift -- and I'm so happy! My 40s may be all about cakes.

2 comments:

roni said...

This is a very precise and technical cookbook, and I recommend reading each recipe through several times before even measuring out the ingredients (definitely read the "Understanding" section for each recipe to understand the scientific principles). I have also found that the cakes come out better when I: a) use the weight measurements instead of the volume measurements, especially for egg whites, b)use high-butterfat butter like Straus or Plugra, and c) make sure my ancient oven is calibrated. Unlike the Silver Palate cookies you blogged about earlier, these recipes must be followed *exactly* and do not handle substitutions. At. All.

That said, the classic genoise and the chocolate oblivion torte will wow dinner guests every time.

Robin Aronson said...

Well, Thank You Roni for the Fair Warning!! I was going to plunge into the Domingo cake (and review its adaptation in the Times) and the Butter cake -- but Thanks for the warning -- I think I might need a kitchen scale....