Forewords to the revised edition / by Ron Ben-Israel

Foreword to the original edition / by Maida Heatter

Introduction to the revised edition

All about cakes

Part I. Cakes. Butter and oil cakes ; Fruit, vegetable, breakfast, and bread cakes ; Sponge-type cakes ; Custard and other flourless cakes

Part II. Showcase cakes. Non-chocolate cakes ; Touch of chocolate cakes ; Very chocolate cakes

Part III. Wedding and special occasion cakes. Three base butter cakes ; Four special wedding cakes with accompanying adornments ; Two base Génoise cakes with the rose factor chart ; 3 tier cheesecakes

Part IV. Frostings and other adornments for all cakes. Buttercream frosting and fillings ; Cream frosting and fillings ; Ganache frosting, filling, glaze, and sauce ; Meringues, icings, and custard cream fillings ; Fruit toppings and sauces ; Fondant, caramel, nuts, and other embellishments

Part V. Special effects and decorative techniques. Preparing, filling, and covering the cakes ; Decorating, piping, and special adornments ; Working with chocolate

Part VI. Ingredients and equipment. Ingredients ; Equipment

High-altitude baking

List of recipes by eggs used

Acknowledgments

List of recipes

Index.