Cakes make any occasion special, but can be very temperamental. Over the years, professional bakers mastered the secrets of cake from scratch to produce rich, sweet honey cakes, creamy cheese cakes, impressive seven-layer and checkerboard cakes and chocolate-veined wonder cakes that sold by the pound. Find them all in Inside the Jewish Bakery: Cake.
About the Authors
Stanley Ginsberg, a native of Brooklyn, grew up in a close-knit neighborhood where generations lived side by side. He learned to cook and bake from his grandmother, who lived just upstairs in the same apartment building, and has continued cooking and baking ever since. He and his wife, Sylvia, currently live in Southern California.
Norman Berg, a Bronx native, graduated from the baking program at New York City’s Food and Maritime Trades High School and spent the next twenty-five years as a professional baker and general manager at several bakeries that became Bronx institutions, including Weber’s, Enrico’s, Yonkers Pastry and Greystone Bakery. Norm and his wife, Janet, still live in the Bronx.