Great information
This truly is the go to source for new bakers. Concise information on the science of cake baking, solutions for errors and great recipes make this a highly desired resource for any baker. I highly recommend and will purchase for my collection.
I requested and received a NetGalley arc to peruse gratis and offer my opinion in the same.

Cake Bible is back and better than ever! The layout of the book is easier to read with an accessible font that's easy on the eyes. Recipes are complex but easy to follow.

The original book has been updated to adapt to changing times (the fact that modern grocery store eggs have fallen in quality so much due to modern factory farming practices that recipes had to be changed makes me even more glad that we only use backyard eggs) along with new variations Rose has developed. The recipes are incredibly detailed and specific to give the perfect cake but I honestly prefer my few classic personal recipes that are simple and delicious. The fact that I have children who are allergic to gluten means I can’t make the vast majority of these cakes anyway, and there is not a word in this 400 page book about adapting for people with allergies. There is a vegan cake but I would recommend getting the cookbook from a library if you’re after that one recipe. There are virtually no photos other than to show techniques like frosting piping techniques, which is always a disappointment to me as I really like to see what the finished cake will look like. There is no nutritional information (not surprising, since seeing the calorie and sugar content would probably serve as a good deterrent to baking them in a lot of cases). Great information for the really serious baker.

I read a digital loan of this book for review.

I was very interested to review this 35th Anniversary Edition of The Cake Bible, a classic baking book by one of the most recognizable names in baking.
Although I don't own (or have ever used) the original The Cake Bible, I do own two of Ms. Beranbaum's other books, The Baking Bible, and The Pie and Pastry Bible. I love these two books so much and knew I would likely feel the same way about this new edition of The Cake Bible, and I was right!
Unfortunately, since I don't have the original I cannot compare the two editions, and/or speak to what is new or missing, etc. But what I can say is that Rose Levy Beranbaum is well know for being absolutely meticulous as a recipe creator and tester, and by the time her recipes are published they are perfection. What I love about this edition is that, while she likely could have rested on her laurels and the success and legacy of the original edition, Rose was willing to revisit her recipes in light of the changes that had taken place in the baking world, such as changes to pan sizes and access to various ingredients. This is the mark of a true professional, in my opinion. These cakes are classics that stand the test of time, and deserve to be around for generations to come, and there are a lot of them in this book! Rose has all manner of cakes here: butter and oil cakes; fruit, vegetable, breakfast and bread cakes; sponge, custard, and flourless cakes; showcase cakes (including unbelievable chocolate cakes). She will even teach you how to make wedding cakes (there is a whole section), as well as a recipe for just about every conceivable filling and/or frosting you might desire.
Baking - as opposed to cooking - is a precise science, and each of these recipes is precise. And while that means this is serious baking, it doesn't necessarily mean that these cakes are difficult. In fact, something that struck me while exploring this book is that, generally speaking, there is actually an economy of ingredients. Levels of difficulty vary from easy to more challenging (eg wedding cakes), however Roses instructions are crystal clear and she walks you through each recipe step by step. If you can follow instructions there is every reason to believe that you will have success!
One thing to note is that Rose generally insists on bleached cake flour for most (not all) of her recipes, as she has found this to provide the most tender crumb. This is the one difficulty I have with the book...as while I trust that she is right about the crumb it provides, I am not entirely sure how I feel about using bleached flour of any sort. In fact as far as I know, such products are banned/illegal in other parts of the world, such as Europe, for health and safety reasons, which certainly contributes to my concern. Rose addresses this concern in the book in a special section on flour and does provide alternatives, but the bottom line for me is that I would like to be more informed, to know more about the actual bleaching process in order to make an informed decision. For now, I will still absolutely use these recipes but may personally choose to sacrifice a bit of the tenderness by using unbleached products. Either way, I still 100% recommend this book to any experienced and/or budding bakers who would like their cakes to be the best of the best, and to learn from a master!

Thank you to Rose Levy Beranbaum for her commitment to excellence in baking. And thank you to NetGalley and the publisher for an opportunity to review the Cake Bible, 35th Anniversary Edition in exchange for my honest feedback.

Within 5 pages, I knew I would be buying this book this fall - the SCIENCE!!!

I love a good "recipe, but also, here are 5 adaptations and how you can play with it" book, and this is that plus so much more, with well explained techniques and well outlined reasoning!

I loved this so much, and I am excited to get my hands on a copy.

I have postponed posting this review as I could not appreciate this cookbook. Perhaps it was the lack of pictures to invite you in, but after awhile of reading and imaging these delicious sounding desserts, it just seemed like a textbook. I thank NetGalley and WIlliam Morrow for the advance peak.

This updated classic is a must for any baker, and deserves a spot on the shelf next to The Joy of Cooking. There is so much information here. I plan to buy myself a hard copy, and it will make an excellent gift for the holiday season. Thank you to NetGalley and the publisher for providing this ARC in exchange for an honest review.

Thank you to NetGalley for an ARC of The Cake Bible, 35th Anniversary Edition.

The 35th Anniversary Edition of the original The Cake Bible is not for the faint of heart.

It's a thick tome, well researched, well organized, and for the baking connoisseur or any baker looking for a challenge to develop their talents and skills.

As someone who barely cooks, much less bakes, The Cake Bible is way over my head.

I may make a few of the simple recipes, like the pound cake, but everything else is out of my league.

Honestly speaking, I was hoping for luscious photos to drool over but alas, there were no photos on my Kindle.

Perhaps the download was too data heavy? Still, I wasn't happy no photos came through.

The recipes are well organized, thoughtfully structured and formatted for anyone to follow.

A comprehensive guide as to why certain ratios exist, the golden rules to baking and the sure-fire steps to success are included.

I appreciated the brief background of each individual cake's origins. It provided context and understanding on how a cake got its name.

The Cake Bible would make a great gift for any baker, chef, or someone who collects cookbooks that are a work of art.

This is *the* cake book, as we all already knew. It’s been over thirty-five years since the original “Cake Bible” premiered, however, and an update has been long overdue. I learned so much from reading this. Rose Levy Beranbaum has dedicated her life to creating delicious desserts, and she’s been very busy since 1988. As such, there are a lot of new recipes and variations in this edition that you simple must try out. I know cake aficionados are anxiously awaiting this, and the long wait ends before Halloween this year! It’s worth it!

Many thanks to NetGalley and William Morrow Cookbooks for an eARC in exchange for my honest opinion. I am writing this review voluntarily.

This cookbook is intense in the best way. Every instruction is precise and thoroughly explained in detail. There are six parts: Cakes, Showcase Cakes, Wedding and Special Occasion Cakes, Frosting and Other Adornments For All Cakes, Special Effects and Decorative Techniques, and Ingredients and Equipment.

This is a book that really shows how baking is an art and it can be precise and practiced. When you follow a formula it’s like cake alchemy! It shows you ingredients and how they work to actually make that cake. It even has a section for useful substitutions for emergencies. I really like the what can go wrong section where it will list different problems and the cause for each. It helps you visualize the why of what went wrong in your previous cakes.

There are different methods to baking everyday cakes and in this revised addition we have the benefit of even more fine-tuned recipes that have evolved and improved with time. It sounds kind of intimidating but everything is laid out so neatly and with nicely colored charts and drawings. It still has a feel of an old school cookbook in the best way. I think this book is a tool that is worth having in your kitchen both for serious occasions and just for wanting to practice at home.

Special thanks to NetGalley and William Morrow|William Morrow Cookbooks for sharing this book with me in exchange for my honest review.

There's a reason this book has persisted throughout the decades! It is so incredibly thorough. It really reads like a cake textbook. If you're wanting to elevate your cake game, this is your resource!

Thank you Netgalley and Rose Levy Beranbaum for giving me an eARC in exchange for an honest review

Concise, detailed, clear. This is what this recipe book is! I believed it was an exaggeration to call it the Cake Bible at first, but it truly lives up to its name. It has explanations of what each component to the cake is and why it is valuable. There is a comprehensive guide as to why certain ratios exist, golden rules to baking and steps to success. It also gives you a short background of the origins of a specific type of cake.

Even for an amateur baker like me, this was a great read! The background and the theory and the knowledge being put in allows you to really truly understand the language of cake. Yum!

Expertly written and well-updated. A recommended purchase for collections where baking books are popular.

There's a lot of recipes in this book. Not all of these are beginner-friendly, but if you enjoy baking and are committed to learning new techniques in addition to new recipes, then I'd recommend this book. I only found a handful of recipes that I'd actually make, the rest was more complicated than I prefer doing.