Cakes in Bloom is a celebration of Peggy Porschen's skill, style and experience and the first time that she has shared her repertoire of incomparable sugar blooms with her legions of fans.
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 will suit a wide range of occasions from birthdays, anniversaries and weddings to simple but special tea parties.
Peggy demonstrates a broad range of techniques with clear step by step photography — moulding, balling, veining, frilling and dusting — 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 she has included a number of signature recipes for delicious cakes and fail-safe fillings, as well as her tried and tested flower paste recipe and basic layering and icing techniques.
This book reflects Peggy's mastery and creativity of a breath-taking array of flowers and is the ultimate reference and inspiration for sugarcrafters.
"synopsis" may belong to another edition of this title.
Peggy Porschen moved from her native Germany to London in 1998 to study at Le Cordon Bleu cookery school. Quickly developing an individual style, Peggy 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. Autumn 2010 saw the opening of the Peggy Porschen Parlour in London's Belgravia, then in January 2011 she opened her Academy, London's first cookery school dedicated entirely to baking, cake decorating and sugarcraft. Peggy 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 & ITV's Lorraine as an authority on sugar flowers. She is also part of a specialist panel of judges for The Wedding Industry Awards. Peggy and her cakes are flown around the world to exclusive events and weddings, most recently to St Petersbury, Venice, Paris, Abu Dhabi, New Zealand and Cape Town.
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