@LamsMekk, yes, the devil is in the details. Baking is all about the science. Most of what is out there is based on incorrect and/or incomplete information. Pastry chefts who write cookbooks dumb down the recipes because they assume home bakers are lazy and won‘t read and follow instructions; cannot access the same tools and ingredients; do not possess the skill and knowledge to perform the tasks. While these assumptions are true to some extent, no pastry chef pop out of the womb knowing how to bake. So if they learned, others can learn with the correct information and practice.
I’ve been fortunate to have had access to reputable culinary schools and award winning instructions over the years. But I also do a lot of baking science research and training on my own. Culinary schools offer some science, but their main focus is the practical side of baking and pastry arts. For the science of baking, you have to turn to academia. It’s the food science and agricultural departments of universities that get deep into the science of baking ingredients, baking on the molecular level, food preservation, packaging, etc. So that’s my segue into answering your question on cake cookery books.
Any cake cookbook written and published in the US will NOT translate to the UK unless the recipes are:
1) Formulated for unbleached because bleached flour is banned in the UK and European Union; unbleached flour has higher levels of protein, thus is far more absorbent then bleached flour, so all formulas must be adjusted for the differences. There’s other performance differences between unbleached and bleached, but hydration levels is a major (critical) factor.
2) Scaled to metric weight, because Americans persist in using their idiotic measuring cups and spoons. Americans have no standard for 1 cup to metric weight conversion and every baker just makes up what ever they want for an equivalent. Some examples: RLB uses 1 cup = 120 g; Dorie Greenspan 1 cup = 135g; America’s Test Kitchen 1 cup = 142g; Stella Parks 1 cup = 142g — “Oh wait, I don’t like that, let me change that back to what I used to use 1 cup = 120g”. Now bakers don’t know if they have a Stella Parks 142g cake recipe or a Stella Parks 120g cake recipe.
3) Eggs in the US are graded differently than the UK and European Union. A large US egg OUT of the shell is about 50g - 53g and with about a max weight of 56.7g in the shell. The large eggs OUT of shell the UK are about 59g - 69g with a weight range of 63g - 73g in the shell. Recipes usually state the number of large eggs, rather than specifying the weight of the eggs. So a cake recipe developed in the US must be reformulated for publication in the UK using medium eggs.
I know RLB revised one of her cake cookbooks for the UK. But I do not know which one specifically. So I am hesitant to recommend any cake cookbook.
But learning the science is key. Short of buying Suas’ textbook, I would recommend you look at the science of cake. Just google things like “cake science pdf”. In adding the “pdf” it will pull up any academic papers. The more you understand about the science of baking, the capable you are when looking at a recipe and analyze it. The only reason I can troubleshoot my baking problems is I understand the science. Without the science, my failures are just mysteries.
And the best part of knowing the science is it allows me to develop my own recipes. I don’t have to analyze someone’s recipe and make adjustments for my flour, my sugar, or other ingredients.
example of adding “pdf” on a search.
onlinelibrary.wiley.com