Rose's Heavenly Cakes

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Dedication

For my wise husband, Elliott, who, at the beginning of our marriage and my career, gave me golden advice that I cherished and took to heart: "Set your objective and then forget about it. Rely on your instincts—the distance between you and your goal is a straight line."

Foreword

John W. Foster, a British essayist, was quoted as saying, "One of the strongest characteristics of genius is the power of lighting its own fire." Rose Levy Beranbaum sparks a creative flame when she introduces a collection of new recipes. Cake—its flavor, its texture, its essence, all wrapped up in a detailed package of measurements and words—is her calling.

The Rose I know is a devoted chemist, mixing, baking, and responding to batters with precision, and an author eager to enlighten. In fact, she has the ability to translate the chemistry of those batters into a delicious art. Her depth of knowledge, coupled with an inherent sensitivity, impresses, just as does her
Southern (Manhattan) Coconut Cake with Silk Meringue Buttercream
: That dessert could be considered the perfect expression of her professional style. The cake, silky of crumb, moist, perfectly fine grained, and concealed by an ethereal buttercream, is a skillful balance of flavor and texture. I want to dive right into it with fork in hand (actually, I have). It's like a sweet comforter.

As a baker, I admire Rose's depth of knowledge offered so completely on the printed page. Instruction on the technicalities of sponge cake becomes a graduate course in the workings of eggs, sugar, oil, and flour. Readers requiring the last word on baking, layering, unmolding, syruping, glazing, and assembling a wedding cake will not lack for the necessary details. And if your idea of celestial is sweet-and-tart creaminess, then just the idea of her petite lemon cheesecakes will send you straight into the kitchen. In this stunning volume, we are treated to a firsthand experience of the cakes Rose has refined since her landmark book,
The Cake Bible,
was published in 1988.
Rose's Heavenly Cakes
is not merely a successor to it, it is a bright new guide to the glories of cake baking.

Lisa Yockelson

Author of
Baking by Flavor
and
ChocolateChocolate

Washington, D.C.

Acknowledgments

I am blessed to have a community of wonderful relatives, friends, and colleagues, all of whom continue to add to the joy of my life and to the quality of my work. I could write a second book describing in full detail all they contributed and the adventures we have experienced together.

First mention deservedly belongs to Lisa Yockelson, a sister baker, author, and cherished friend. When I shared my dream of a cake book with a picture of every cake, in an act of supreme generosity she led me to her editor Pam Chirls at John Wiley & Sons and told me that I deserved to be published as beautifully as she was in her award-winning book
ChocolateChocolate.

Thank you to the production, marketing, and publicity crew:

Natalie Chapman, publisher, for believing in this book

Pamela Chirls, senior editor, friend, and creator of this "dream team" who has helped me realize the book of my dreams

Ava Wilder, senior production editor and new friend, for her wisdom, dedication, and devotion

Alison Lew and Gary Philo at Vertigo Design, NYC, for the inspired design, layout, and photography art direction

Alison Lew and Jeff Faust, cover designers

Ben Fink, photographer, for his vision and spirit that make my cakes come alive on the page

Deborah Weiss Geline, copyeditor and longtime friend, for the most fastidious copyediting ever

Lisa Story, typesetter extraordinaire

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