Hi everyone! My husband baught me The Cake Bible book as a gift for my birthday this past monday. I am soooo happy!

I mainly make Puerto Rican type style cakes but love the sponge cakes and love to try other kind of cakes...

Any comments on anyone who has this books as well?

Its all about scratch cakes and fillings and icings.... It looks sooo yummy!

I have this book and was just looking thru it last night. I haven't made a cake from it yet, but am thinking about trying one this weekend. If you make one, let us know how it turns out...

Cindy

I love this book. You can learn a lot about the chemistry of cakemaking. I always use the recipes for cheesecake and christmas log and my family and friends love it. I also make the rolled fondant and happy with it. Tried the Buttermilk country cake and sprinkled frozen berries on top before baking...very good with coffee. The banana cake was good though I found it a tad bit sweet. I tried to mix and match different components depending on what ingredients are available to me. I recently made white butter cake sprinkled with raspberry liquer flavoured syrup with raspberry classic buttercream...yummm. The only time I was disappointed was when I made the Perfect all- american chocolate butter cake. Maybe I overbaked because I used a different pan but it was dry and crumbly.

I haven't read much of it yet, but I looked thur some of the recipes and noticed that the author uses mainly cake flour. Cake flour is more expensive than the other flours and she also uses unsalted butter which is also more expensive.

Have you replaced the unsalted butter with regular butter or even margarine?

I wonder....

ooh. I have the Cookie Bible and love it! I didn't know there was a Cake Bible too! I love learning about the chemistry parts of it so I can learn to make up my own recipes.

Cake flour has less protein in it than AP or other flours which will yield a more tender cake. It may be more expensive but well worth it. It's a shame that it's so expensive because you can buy a 50lb. bag for ten bucks or less. You just have to justify it's use or have lots of friends who you can share with.

Where can you buy the 50 lb bag? I've never seen it in anything other than the 'Softasilk' box...

You can buy it from the companies that supply restuarants, like Sysco or Cheney Brothers for instance. They will usually have a cash n' carry for folks who don't have restaurants.

Thanks for everyone tips!!!

I did get to read some of the book and found the section where she gives you substitutions...

For example, she says you can use salted butter, just omit 1 teaspoon of salt per 1 pound of butter in the recipe. Also, that if using all purpose flour, to use 3/4 cup and some other amount of cornstarch that I can't remember right now.

That's cool. I rather use all purpose just because cost wise.

Anyway, I will use her cakes mainly for friends on personal gatherings and trying them out on family as well...

Yup, that is true, you can change up the flour by adding corn starch.

Happy baking!

Yes, I have the Cake Bible also I the love that book. Great recipes and very informative. I learned a lot of thing I didn't know.

i have the book too. I love it!!!!