Beautiful Cakes: Irresistible Cakes and Cookies

This book is what got me interested in cake decorating. It's a good source of ideas, as all of the cakes and cookies are beautiful. I love looking at the pictures, and it is instructive on creating certain flowers out of gumpaste and marzipan. I especially enjoyed the instructions for making "fondant fancies" (petits fours); they are usually a big hit. The recipe for the Victorian sponge cake is delicious, though I still have yet to not have it curdle when I'm adding the last of the eggs. It's good on it's own, and simply decadent with the sugar syrup. I have yet to meet someone who doesn't like it! The chocolate cake recipe is not at all tasty. I feel like an ingredient must be missing from it, or a measurement is wrong. It remains disappointing every time I make it. Otherwise, the book is lovely. The photography is superb.

Though this wonderful project of baking and design was written in 2007, I've only just found out about it, so regardless of time, I needed to put my two cents worth into a review. It's just marvelous! The team of both cake designer Peggy Porschen and the luscious photography of Georgia Glynn Smith have created a wonderful presentation of visual treats that will appeal to bakers and food designers of all skill levels. The text is written clearly and in detailed steps to assist anyone, especially an enthusiastic beginner. This will help anyone create some of the most simple but stunning projects in cake or cookie form. Peggy Porschen is well-known within the U.K. for many years and has the appreciation of some of the top stars, performers, and elite both within Europe as well as the US. But because Ms. Porschen has the obvious joy and kindness in which to share her skills, those of us "average joe's" (or "average josephine's) can feel equally appreciative at the same table. Her years of experience at some of the top European restaurants and hotels have helped her to perfect her baking artistry, and she has been most open to sharing her wisdom with us. "Beautiful Cakes" is a large, comfortable book with photography that is very close-up and detailed so one can see the nuances of what takes plain cakes and cookies into extraordinary ones. The colors are vivid and sharp, and it seems that both Peggy and Georgia make a fine team that knows how to bring out the best in each others work. The book is broken down into 4 sections: COOKIES MINI CAKES LARGE CAKES BASICS She also gives you a Glossary, Suppliers, Quantity and Portion Guides, as well as the Acknowledgments and Index to help keep things sorted. The important part of everything within the covers of this book is that anyone can make anything found within its pages because the supplies needed can be obtained at both US and UK business establishments. For myself, I have found these US cake decorating businesses have been great: Global Sugar Art in New York, Kitchen Krafts, Fancy Flours, First Impressions Molds in Florida, International School of Sugar Art in Georgia to name a few. Each creation begins with an entire page devoted to the completed project in big, bright photography so you have a very clear visual of how your baking endeavor should look. You're then are given a brief introduction followed by the listing of supplies needed. Step-by-step photography of each action needed is photographed for you, as you begin to read and carry out the instructions. Cookies: LUSCIOUS LIPS (bright pinks and reds for an obvious ode to amour as you use any size cookie cutter to blow a "kiss" to a loved one) BUTTERFLIES AWAY (using butterfuly cookie cutters, royal icing is piped onto cookies to make delicate coverings of white or pastels; tiny holes are made in the cookies in order to thread delicate white ribbons and suspend these gorgeous creatures in delicate fashion) BRIDE AND GROOM COOKIES (

Peggy Porschen has many beautiful and creative decorating ideas, and it's easy to want all of them! However, be aware that this book is IDENTICAL to her "Romantic Cakes" book. I think the "romantic" version was published for the UK, and the "beautiful" version was published for the US. The only differences I saw were in measurements (centimeter vs inch) and the names of some items (rolled fondant instead of sugar paste; decorating bag instead of piping bag). Beautiful ideas all around!

My friend sent me this book for helping her explore cake decorating. It is really a beautiful book, the format much like her first, cookies, minicakes, and large cakes. Very up to date on current cake trends and techniques. Very easy to follow. Cakes are mainly deorated with rolled fondant and royal icing. I haven't tried the recipes, so I can't tell you anything there. There are some very beautiful ideas in these book if you can get your hands on a copy.