Romantic Cakes
Peggy Porschen(Author)
Quadrille Publishing Ltd
Published on 6. April 2007
Book
Hardback
144 pages
978-1-84400-321-1 (ISBN)
Description
In her very successful first book, "Pretty Party Cakes", celebrity cake designer Peggy Porschen brought us a range of fabulously stylish decorated cakes, cupcakes and cookies. Now, in "Romantic Cakes", she has applied her inspirational vision to her own favourite subject area - cookies and cakes for romantic occasions. There are delights to celebrate all the steps on the course of true love, from the earliest stirrings of affection on St. Valentine's Day, through the proposal and engagement, the bridal shower and hen or stag nights up to the big day itself. And for the weddings, Peggy has included all manner of irresistible inventions, from decorated cookie favours bridesmaids' gifts and decorations for the children's table. Beginning with an easy-to-follow introduction covering all the equipment, basic recipes and techniques needed to make the cakes, the book is designed to suit both beginners and more experienced cooks. Chapters cover Cookies, Small Cakes and Large Cakes and include delights such as Venetian Mask Cookies, Je t'Aime Fondant Fancies in a Box and the breathtaking Bed of Roses.
User-friendly text and clear step-by-step photography make even the most elaborate creations achievable so that every romantic occasion can be made a little bit sweeter.
User-friendly text and clear step-by-step photography make even the most elaborate creations achievable so that every romantic occasion can be made a little bit sweeter.
More details
Language
English
Place of publication
London
United Kingdom
Illustrations
over 150 colour photographs
Dimensions
Height: 270 mm
Width: 216 mm
ISBN-13
978-1-84400-321-1 (9781844003211)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Peggy Porschen grew up in Germany, a country renowned for its cakes. She moved to London in 1998 graduating top of her class at the prestigious Cordon Bleu school. From there, she went on to work as patissiere at the Lanesborough Hotel and with master baker Gerhart Jenne at Konditor and Cook on London's South Bank. Quickly developing her own highly individual style, she left there to set up her own business, which was instantly successful. Soon she was making cakes and cookies for major events of all kinds, including chocolate Faberge Eggs for guests at Elton John's 2003 White Tie and Tiara Ball. Most recently she has started supplying Fortnum & Mason with an exquisite range of decorated cookies and speciality confections. Her cakes have been featured in magazines and newspapers as diverse as the Daily Mail, The Sunday Times, The Financial Times, Wedding Flowers, Brides, You and Your Wedding, Wedding Day, OK, Delicious and Marie Claire.