This 592 page tome, first published over 20 years ago and now in its 8th edition, is considered the definitive source for the home baker. But while Beranbaum is undisputedly recognized as a master baker (literally, she wrote her master's thesis on sifting versus not sifting flour when making cake), The Cake Bible is not entirely user friendly. For the large part photo-less, and relying on extreme levels of precision, the book and its recipes present a formidable challenge, particularly when it comes to the more advanced showcakes. How doable would it be to make all of the cakes Beranbaum describes with only a home kitchen and no baking experience? Read on...
