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Revising a ‘bible’ – heresy or heavenly?
A few days ago, Rose Levy Beranbaum's *The Cake Bible*, 35th Anniversary Edition landed on my doorstep. My old, well-thumbed original edition is always ready to come off the shelf for reference, so I was thrilled to receive the updated version. But I’ll admit, I was a bit nervous too—because sequels to great books often fall short, and I feared that updating such a classic might dilute its essence.
The opening pages of the original *The Cake Bible* immediately show why it was such a groundbreaking book when it came out. It reads like a who’s who of culinary royalty. Edited by Maria D. Guarnaschelli, with a foreword by none other than Maida Heatter, it also acknowledges Shirley Corriher, James Beard, and Julia Child among others. There’s no denying the illustrious background behind this book.
What made *The Cake Bible* revolutionary was its inclusion of weight measurements (both metric and US customary) alongside volume measurements—a rarity outside professional kitchens at the time. As Rose notes in her introduction, she didn’t just popularize weighing ingredients in baking; she also helped push chocolate companies to label cocoa percentages and inspired the creation of tools like the Thermapen. Given all that, how does this updated edition compare to its iconic predecessor?
To start, the new edition is even bulkier than the original, which was no lightweight. While the first book featured mostly grayscale pages with a glossy color insert, the anniversary edition introduces splashes of color on headings and callout boxes, plus a bigger photo section. The layout differs slightly as well—where the original had two columns per page (a thin one for notes and a wide one for instructions and ingredient tables), the new edition uses a single-column format. The tables now feature thin, orange-red dividing lines, which look nice but aren’t quite as easy to read as the bold black lines of the original. Still, this is a small issue compared to the overall polish and clarity of the new book.
Rose revisited many of the classic recipes after working with them for over three decades, and the tweaks are spot-on. For example, in the Classic Chocolate Chiffon, she enhances the chocolate flavor with walnut oil and lightens the texture with extra egg whites. Beyond the recipe adjustments, the headnotes and “understanding†sections have been refreshed. Some recipes now include variations, like how to adapt them for cupcakes, and these variations are marked in the index with an asterisk.
Speaking of the index, I don’t usually rely on it much, but Rose’s thoughtful additions make it stand out. One of my favorites is the list categorizing recipes by egg usage—this lets you easily see which ones use only whites or yolks, helping you plan around leftovers. You can do something similar with the EYB index, but this little detail highlights just how thorough and considerate this book is.
Other helpful lists include pan size conversions, standard pan volumes, and emergency substitutions. There’s also a section on ingredients and equipment, and the book begins with a cake primer to ensure even beginners can succeed. Decorative techniques are still illustrated with line drawings, though they may feel less relevant now with so many video tutorials available. Still, they’re useful for those without access to online resources.
If you’re aiming to bake celebratory cakes, there’s simply no better resource than *The Cake Bible*. Rose shares tips, tricks, and recipes for tiered cakes serving up to 150 guests, along with a unique “Rose Factor Chart†for scaling genoise or butter cakes to any size. This kind of expertise isn’t found in most home-baking books—it’s practically a textbook—but Rose keeps it engaging with her warm tone and plenty of guidance for nervous novices. I used this book to create my brother’s wedding cake, and many guests called it the best they’d ever tasted. My secret? Love, butter, and Rose’s gentle guidance.
The biggest difference between the two editions lies in the new recipes. There’s a Mango Bango Cheesecake, a Triple Lemon Velvet Bundt, Fran’s Vegan Chocolate Torte, and countless others, alongside the classics that made the book a bestseller, like the Chocolate Oblivion Truffle Torte and the Cordon Rose Banana Cake. Another notable change is the addition of a co-author, Woody Wolston. They’ve collaborated since 2004, corresponding across states before Woody moved east in 2013 to work more closely with Rose. In 2021, they got married, and Woody played a key role in developing this revised edition.
All of this underscores why this book isn’t just another update—it’s essential for anyone who bakes cakes, even occasionally. Packed into its 684 pages is an incredible amount of knowledge. Rose’s attention to detail is unmatched—she even recorded the original manuscript on tape and cross-checked it against the typed version to eliminate errors. Can you argue with that level of dedication?
Jenny mentioned in her weekly recap that events are happening to celebrate this book, and you can find them on our calendar. Be sure to check out the promotion and Amazon discount details while they’re available!
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This anniversary edition proves that some classics deserve a second chance to shine—and in this case, they’ve only gotten better.