Cakes In Bloom - Peggy Porschen (Hardcover)

The Art of Exquisite Sugarcraft Flowers

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Description

Cakes in Bloom is a celebration of Peggy's skill, style and experience and the first time that she has shared her repertoire of incomparable sugar blooms with her legions of fans. The ultimate reference and inspiration for sugarcrafters, this book reflects Peggy's mastery of a breath-taking array of flowers, creatively used on a variety of cakes.

Product Details

Barcode
9781849493734
Department
Books
Released
1 May 2014
Supply Source
UK

Book

Author
Peggy Porschen
Subtitle
Exquisite Sugarcraft Flowers for All Occasions
Binding
Hardback
Publisher
Quadrille Publishing Ltd
Language
English
Number of Pages
224
Dimensions
288 x 245 x 26mm (1.59kg)

Summary

Cakes in Bloom is a celebration of Peggy's skill, style and experience and the first time that she has shared her repertoire of incomparable sugar blooms with her legions of fans. The ultimate reference and inspiration for sugarcrafters, this book reflects Peggy's mastery of a breath-taking array of flowers, creatively used on a variety of cakes. Peggy demonstrates a broad range of techniques, embracing all the basics as well the particular skills needed to make each individual flower. As with all her creations, Peggy's cakes are as good to eat as they are to look at, so there are signature recipes for delicious cakes and fail-safe fillings. Peggy reveals the secrets to making more than 30 gorgeous life-like flowers, from roses, peonies and pansies to cherry blossom, orchids and poppies. The range of 24 cakes includes miniature cakes, large cakes and tiered cakes, demonstrating the simplest use of a single flower as well as inspired combinations of blooms. The wealth of ideas and variations includes a wide range of occasions from birthdays, anniversaries and weddings to simple but special tea parties.

Non-Fiction

General Subject
Baking & Cake Decorating
BISAC Subject 1
Cooking / Courses & Dishes / Cakes
BISAC Subject 2
Cooking / Methods / Baking
BISAC Subject 3
Cooking / General
BIC Classification 1
Cakes, baking, icing & sugarcraft
Dewey Classification
641.86539
Readership
General (US: Trade)

Author Bio

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 pastry chef 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 supplies Fortnum & Mason with an exquisite range of decorated cookies and speciality confections. Her cakes have been featured in the Daily Mail, The Sunday Times, The Financial Times, Wedding Flowers, Brides, You and Your Wedding, Wedding Day, OK, Delicious and Marie Claire.