The cakes presented in this collection would cost a fortune in any prestige bakery but most are surprisingly easy to assemble. It's amazing what a curl of chocolate, shards of toffee or a delicate arrangement of fresh flowers can add to even the simplest of cakes. This work shows how easy it all is with step-by-step photographs, and includes cakes for weddings, birthdays, christenings, engagements, Valentine's Day and Mothers Day as well as classics that have earned their fame many times over.
Видеофильм на английском языке, созданный центром по изучению взаимодействия культур и входящий в учебно-методический комплекс «Англия и англичане» под редакцией Павловской А.В.
The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery
When a world-famous shoe designer walked into his surprise birthday party and saw the cake that was waiting for him--a Manolo stiletto perched alluringly next to a tissue-filled shoebox--it was his turn to ogle someone else's talent. The cake, created by Elisa Strauss of Confetti Cakes in New York City, was a sensation. Not only did everyone at the party want to know how it was made, they wanted to know how to create something as dazzling themselves. This unique book contains projects for every skill level
Everyone has seen wedding, birthday, and anniversary cakes decorated with sugar flowers. But Alan Dunn carries this familiar craft to a degree of artistic perfection that’s breathtaking. Now he shares his secrets, providing home bakers with instructions for making the botanically accurate floral designs that have made him a world leader in his field. With plans for modeling 40 different species of flowers and plants, from golden gardenias to the blue butterfly bush, plus sprays and arrangements—along with plans for 14 cakes—this is the last word in the magical art of sugarcraft.
This book presents a timeless collection of more than 500 quintessential desserts, biscuits, cakes, and pastries, together with 60 recipes for sauces, custards, icings, preserves, creams, and more. It features classic desserts, cakes, and pastries, from Charlotte a la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and Danish Cherry Flan. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
