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Pretty Party Cakes: Sweet and Stylish Cakes and Cookies for All Occasions Hardcover – April 11, 2006


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Pretty Party Cakes: Sweet and Stylish Cakes and Cookies for All Occasions + Simply Spectacular Cakes: Beautiful Designs for Irresistible Cakes and Cookies + Boutique Baking: Delectable Cakes, Cupcakes and Teatime Treats
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Product Details

  • Hardcover: 144 pages
  • Publisher: Clarkson Potter (April 11, 2006)
  • Language: English
  • ISBN-10: 9780307337078
  • ISBN-13: 978-0307337078
  • ASIN: 0307337073
  • Product Dimensions: 10.9 x 8.8 x 0.7 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #821,576 in Books (See Top 100 in Books)

Editorial Reviews

Review

"'Just the thing to whip up when you're looking to add a little sparkle' Marie Claire" --This text refers to the Paperback edition.

About the Author

Peggy Porschen began her career as a pastry chef at London’s Lanesborough Hotel. Quickly developing a highly individualized style, she began making cakes and cookies for celebrity events such as Elton John’s White Tie and Tiara Ball, Stella McCartney’s wedding, and movie premieres and parties for stars like Gwyneth Paltrow. Her cakes have been featured by Fortnum & Mason as well as in magazines and newspapers as diverse as You and Your Wedding, Cosmo Bride, and Brides. Peggy grew up in Germany and currently resides in the U.K.

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Customer Reviews

4.7 out of 5 stars
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This book is the best one I've ever seen of this type of publication.
Pamela J. Griner
There is something in here for every occassion and I highly recommend for anyone's collection.
M. L. Rojas
The book is full of beautiful pictures and great ideas for cake and cookie decoration.
Patricia Scarpin

Most Helpful Customer Reviews

38 of 39 people found the following review helpful By Biscotti on June 24, 2006
Format: Hardcover
This is what I call a great cake decorating book. It's filled with the most beautiful AND useful photographs. There are photos for every recipe to help you see the end result and to inspire the readers.

This book is devided into 4 main catagories: cookies, cupcakes, minature cakes and large cakes. Before these, there's the basices which includes equipment that are used through out the book. The recipes includes: basice sugar cookies, gingerbread cookies, basic sheet cake (for a 12x16", or three 8 in, or about 50 cupcakes....though, I wished she had include for different combinations of the diameter or the size for square cakes), buttercream frosting, sugar syrup and belgian chocolate ganache, all of which have the optinal flavoring of vanilla, lemon, orange and chocolate (except the ginger bread cookies, of course). Then she continues on by describing and showing (in photos) how to fill cakes with buttercream and cover large cakes with marzipan and rolled fondant, assembling large cakes/tiered cakes, covering cake board with fondant, recipe for fondant icing, making basic fondant fancies, recipes for royal icing with photographs of each of the consistency of the royal icing (stiff, soft-peak and runny). The book also covers some basic piping techniques, and royal iced flowers, such as 5 petal flowers, daisies, pansies, and daffodils. The section that I find the MOST useful for me as far as technic goes, is the marzipan/fondant roses----it has photographs for each step of making the roses (see the pictures I posted).

Miss Porschen included 10 different well decorated cookies---alphabet, bollywood heart lollipops (cookies on lollipop sticks),flowers, underwater creatures, easter, birthday, baby, butterfly, catwalk and snowflake.
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42 of 47 people found the following review helpful By TheConsumer on January 10, 2007
Format: Hardcover
There's no doubt that Pretty Party Cakes is filled with innovations: edible butterflies, marzipan roses made with edible glitter, petit fours out of Bollywood.

BUT there is a heavy emphasis on fondant, an extremely sweet sugar dough that many find inedible, and royal icing, which is basically confectioner's sugar and egg white. In the European tradition, the cake portion tends to be dry.

I find some info missing: instructions on how to make mazipan roses leave out stuff like using the edge of a spoon to thin out the edge -- a well-known technique that is necessary to get the results in the photograph. I really find it unacceptable when cookbook authors omit these steps -- the ones them separate their finished results from yours. You're paying big bucks for the book -- they should part with all the secrets.

So, buy the book, be dazzled, pick up a few ideas, but go elsewhere for recipes -- and buy other books to expand your knowledge.
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36 of 42 people found the following review helpful By Toni VINE VOICE on October 10, 2006
Format: Hardcover
You know how you wonder if a book is as good on the inside as it looks on the outside? The old cliche of "don't judge a book......"? Well, go ahead and judge this book because the cover is definitely a peek into what is on the inside!!

Absolutely charming! Absolutely wonderful! Absolutely educational! Those words will pretty much sum up the volume of this cake decorating tome. Ms. Porshen has outdone herself in this well-planned, well-executed cookie and cake decorating manual that has covered the wide range of frilly, silly, and elegant presentations.

At first glance, it has a thin spine so one might wonder what can be held within that could possibly divulge so many avenues of learning. But therein lies the fun of how much she has given us; if you are given the basic facts and techniques, the rest of your abilities will come from your imagination. The book itself is large enough to be able to see the details of all the confections that she wishes to teach you. The photography by Georgia Glynn Smith is pristine in detail; you will have no need to wonder about any aspect of what Peggy is trying to show you. And the book cover and jacket are in a bright, happy, I-can't-wait-to-get-started pink so how can you not get excited? And there are are no penciled drawings; everything is shown with bright, clear photographs.
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7 of 7 people found the following review helpful By NuJoi VINE VOICE on September 2, 2007
Format: Hardcover
This book is small, but mighty! It is amazingly simplistic yet provides a wealth of inspiration for you creative ideas. The photography is breathtakking.

I think that with practice you can master the cookies, marzipan, gumpaste and fondant decorations in this book. Piping royal icing flowers is a bit more daunting. I would suggest a class or video for royal and butter cream icing flowers, Wilton How to Make Icing Flowers DVD because they can be a bit tricky (at least for me.)

This book provides six basic recipes for cookies, cakes and frostings. My hope is that you are purchasing the book for decorating ideas and instruction, not for the recipes. The author's decorating syle is clean, but very elegant. The book provides a strong decorating foundation -- you can use this as a springboard for your imagination.

This is the perfect book if you want to make your first decorated cookies or petit fours. If you are making your first tiered cake this book will provide inspiration, but you may need to supplement it with other sources for complete instruction.
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