We are beyond thrilled to welcome Rose Levy Beranbaum as Cook from scratch Contributing Editor for 2025. Rose will share a special essay in each of our 2025 issues. The doyenne of pastry and a luminary in the world of food writing, Rose is a three-time James Beard Award winner and the author of 14 cookbooks, including her ever influential cookbook The Cake Bible. The completely revised 35th anniversary edition of The Cake Bible is available now.
Find Rose on Instagram at @realbakingwithrose ea realbakingwithrose.com.
Photo by Matteo Settimio
I’d like to share some highlights about what it took to give my book such lasting relevance and to become a book that changed the lives and careers of many people. When I contacted Maria Guarnaschelli, editor of William Morrow, with my idea to write a book about pie, one of her first questions was how much money I hoped to make. My response without hesitation was that I would do it for no money if I could have a photo of each cake. And his response was that he couldn’t accept such a generous offer. But I knew I had earned his notoriously hard-won respect. And years later, Maria told me I was the only one who approached her offering to write the book royalty-free and, ironically, I was the only one actually making any money!
Photography by Matthew Septimus
“This recipe was sent to me by chef Anthony Stella, with a request to improve the consistency. Although there is no butter, the amount of butterfat in the cream is significantly higher than the amount of butter in my basic butter cake. Reformulating the recipe to work in a Bundt pan did wonders for improving the texture. It is now one of my favorite cakes. —Rose Levy Beranbaum
Pastry doyenne Rose Levy Beranbaum shares a look at the 35th anniversary edition of her ever-influential cookbook The Cake Bible.
