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Forget the image of maiden aunts and country fairs--cake decorating has become cutting edge, and Peggy Porschen is at the front of this trend. Her cute designs have won her a host of celebrity clients: she provided the chocolate Faberge eggs for Elton John's White Tie and Tiara Ball and designed the stunning cake for Stella McCartney's wedding. Her book begins with an easy-to-follow introduction showing all the equipment, basic recipes, and techniques needed to make the cakes. Readers of all skill levels can go on to the subsequent chapters: Cookies, Cup Cakes, Miniature Cakes, and Large Cakes. All the designs have comprehensive instructions and clear photography so that a stunning, professional finish can always be achieved.

Notas de autor provistas por Syndetics

Peggy Porschen studied at Le Cordon Bleu cookery school and opened her own business, Peggy Porschen Cakes, a bespoke baking design company. She subsequently opened the Peggy Porschen Parlour in London's Belgravia, then opened her academy, London's first cookery school dedicated entirely to baking, cake decorating, and sugarcraft. She has appeared on BBC's Paul Hollywood's Pies and Puds , The Great British Wedding Cake , The Apprentice , Channel 4's Heston's Great British Food , and ITV's Lorraine as an authority on sugar flowers. She is also part of a specialist panel of judges for the Wedding Industry Awards. Georgia Glynn Smith is a leading food and lifestyle photographer who has photographed more than 50 books. She is the photographer of books from some of the biggest names in food, including Mary Berry, Gordon Ramsay, and Nigel Slater. She also directs TV commercials and films.