The Cake Bible
The Cake Bible: member book reviews (Single Review Display)
Nandy from ,
I have used many of the recipes in this book. I high recommend any recipe and if you follow the directions the results will be perfect.
I have used the Perfect Pound Cake and the White Spice Pound Cake for filling a rabbit mold for Easter.
It baked beautifully, and with skewers inserted before baking in the ears held up under the "pressure" of icing a standing bunny.
I love the Cordon Rose Banana Cake because of its delicate light texture and the flavor is wonderful.
The Sour Cream Coffee Cake is at once, light yet dense and again, flavor filled.
Her recipes for Neo-Classic Buttercream, Mousseline Buttercream and White Chocolate Butttercream work beautifully every time.
The Cordon Rose Raspberry Conserve is time consuming but SO VERY WORTH IT. It is an intensely FRESH raspberry flavored sauce that is absolutely devine - I used it to flavor chocolate ganache sub. Bonney Doon Vineyard Rasp. Wine for Chambord and also as a sauce for plain cheesecake.
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