Rose & Woody. “Partners in crème.”

 Rose, the Diva of Baking, with her husband, partner and co-author of The Baking Bible, Woody Woolston, and her friend Fran Costigan, vegan cookbook author and contributor, were in conversation, telling fascinating stories. They also shared slices of two delectable cakes from the Cake Bible: Fran’s Vegan “Chocolate Torte to Live For,” glazed with ganache, and a sheet-pan version of Rose’s Golden Lemon Almond Bundt Cake. 

The first edition of The Cake Bible had 60 printings—translated into several languages, including Chinese and Russian. This updated bible, which has an additional 100 pages and a gorgeous full-color center insert, is a hefty tome. The trio of experts discussed the need for a fully revised and updated revision.

What has changed in 30 years?

The standard cake pan size has changed, and eggs’ proportion of white to yolk has changed. Rose and Woody encourage weighing all ingredients for accuracy.   

In the original printing, only two bleached cake flour brands were available; now, that unbleached cake flour is available, bleached flour is specified because it performs better, particularly in recipes with unmelted butter. As for cornstarch, GMO has changed it. Rose and Woody recommend Rumford. The publishers said they couldn’t say “non-GMO.” Edward & Sons is the brand Fran uses, as it is also organic.

The authors explained that every book will have errors, although they have taken great pains to avoid them. Each book has an enhancement and correction page on their companion website, Real Baking With Rose. There’s already a correction and enhancement for this edition. It is now in the second printing. Someone pointed out to the authors that one teaspoon of salt in a recipe seemed excessive. Baker and writer Joy Manning replied that chocolate and salt are good together. There are always slight differences in preferences among bakers. Rose uses almond milk in vegan baking, while Fran prefers oat milk. 

What else has been updated in this edition?

The format has changed, and readers have said it is easier now to follow the recipes. There are headers instead of long paragraphs. Techniques are lined up in a single column.

Rose and Woody complimented their editor, Cassie Jones at William Morrow, many times. The authors were provided with three print copies and they were able to cut up and rearrange pages so that two-page recipes fall on facing pages for ease of use in the kitchen. The four-color centerfold insert saved money and allowed them to add additional pages. The binding is stitched. The authors acknowledged the efforts of the styling and photo team in the talk and in this book. In the original, Rose made and styled every cake. This edition was a more considerable team effort. The photos are styled they way people at home show their cakes; not every plate is perfect. They cut open tiered wedding cakes to let the reader see the inside instead of just the fondant draped on the outside.

They eliminated some fussier recipes in the wedding cake section and added 100 pages with new content. Rose said she subscribes to Escoffier’s guiding principle- “Surtout fait simples”– “Above all, keep it simple.” Thirty percent of the content is recipes from the original edition. The chocolate mayonnaise cake was axed.

Rose is a wonderful storyteller, in person, online, and in this revised Cake Bible.

She recounted her grandson telling her that Wikipedia credits her as having invented “reverse creaming.” She humbly tried to suggest she didn’t invent it, having adapted a method previously used in the industry only with high-ratio shortening, to create a method that works reliably with butter outside of commercial kitchens. Her ‘invention’ or ‘adaptation’—whatever you call it—unquestionably changed how we all bake.

Rose’s answered an audience member’s question: “what do you like to bake best?”

My sister, Judy, who baked two cakes from the book as soon as it was released (and owns every cookbook by Rose) wrote to me when I expressed a somewhat skeptical view of the scientific approach to baking:

As a nerdy home cook and baker, I love her scientific approach and explanations. I am fascinated to learn about the impact of the ratio of yolk to white in eggs, the size of cake pans, and the difference in performance of ingredients such as bleached vs. unbleached cake flour. 

I find myself gleefully weighing my eggs to confirm what Rose has taught me: yes, my 2024 eggs really are different than the ones available when her original Cake Bible, and many other books on my shelf were written. I am happy to understand why the original recipes may not have the same results when followed today. But mostly, I am glad she has done the meticulous adjustment and testing for us – including those less nerdy than me, who want a recipe to work without disappointment. You don’t *have* to weigh your eggs, but maybe you’ll want to add an extra yolk for insurance and know that it will probably turn out great.