Cakes in Bloom
The Art of Exquisite Sugarcraft Flowers
Published on 12. July 2018
Book
Hardback
224 pages
978-1-78713-265-8 (ISBN)
Description
Cakes in Bloom is a celebration of Peggy Porschen's artistry, skill and dexterity within the world of sugarcraft. In this stunning book, Peggy shares her repertoire of incomparable sugar blooms, from vintage roses to exotic frangipani, and the secrets behind her expert modelling techniques.
After introducing the basic techniques and specialist tools you'll need, there are 24 varieties of flower to create, all accompanied by detailed step-by-step photography and glorious shots of the finished flowers - both close up and in position on some of Peggy's signature wedding cake designs.
The ultimate reference and inspiration for sugarcrafters, the book reflects Peggy's mastery of a breathtaking array of flowers, creatively used on a variety of cakes.
After introducing the basic techniques and specialist tools you'll need, there are 24 varieties of flower to create, all accompanied by detailed step-by-step photography and glorious shots of the finished flowers - both close up and in position on some of Peggy's signature wedding cake designs.
The ultimate reference and inspiration for sugarcrafters, the book reflects Peggy's mastery of a breathtaking array of flowers, creatively used on a variety of cakes.
More details
Language
English
Place of publication
London
United Kingdom
Illustrations
Full colour photography throughout
Dimensions
Height: 259 mm
Width: 224 mm
Thickness: 28 mm
Weight
1280 gr
ISBN-13
978-1-78713-265-8 (9781787132658)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Peggy Porschen studied at Le Cordon Bleu cookery school. She established her own business in 2003, Peggy Porschen Cakes, a bespoke design company that not only reflects her life-long love of baking but also celebrates beautiful craftsmanship, inspired by romance, femininity and fashion. Her cookies and cakes have graced many A-list events, such as Elton John's White Tie & Tiara Ball. Peggy's first book, Pretty Party Cakes, was voted Best Entertaining Cookbook by the Gourmand World Cookbook Awards. She also regularly contributes to Conde Nast Brides, Wedding and Sainsbury's magazine, with many of her celebrity commissions featuring in Tatler, Vogue, OK! and Hello magazines. In January 2011 she opened her Academy, London's first cookery school dedicated entirely to baking, cake decorating and sugarcraft.