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2 of 2 people found the following review helpful
on November 4, 2013
First off, if possible I'd have given this a 4 1/2-star rating because the recipes are given in metrics. However, this isn't a major issue because liquid measuring cups come marked with both US and metric units and the recipes contain standard spoon measures (i.e., 2 tsp, 1 tbsp). Food scales, used for dry ingredients, also show both forms. Packaging for chocolate and other additions show both. Therefore, if you don't have one, buy a food scale and you'll no longer need to feel intimidated by a list of metric ingredients. As for oven temperature, you can find a great conversion chart at: [...]
Now on to the best parts. The photography is outstanding! Each elegant recipe comes with a beautiful illustration of the finished creation and, often, detailed shots of the work-in-progress. A look at a photo starts one reaching for ingredients. If you're already a baker, you likely have most of them at hand. Access to others is not difficult, and decorating cones, tips, molds, etc., are easily located at cake decorating and general cookware suppliers.
Included in the book are recipes for "sweet treats" (pastel meringue kisses, tarts, macarons, etc.), cookies, cupcakes, layer and classic cakes, and beverage accompaniments.
The author truly has a flair for artistic detail and she has provided a wonderful section that shows necessary supplies/equipment and clear how-tos for making flowers, for frosting & assembling your delicious creations, how to make piping bags, and even piping techniques.
Buy the book! It's coffee table-worthy. In the meantime, I'm off to the kitchen to make a batch of those beautiful pastel Mini Cinnamon Doughnuts.
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4 of 6 people found the following review helpful
on August 15, 2012
Peggy Porschen's new book Boutique Baking moves away somewhat from the detailed sugarcraft creations and celebrity style wedding cakes, to a more high-end afternoon tea style.

The cakes are as beautiful as ever, and no doubt have already set the trends for cake decorating in 2013. Yet there is still lots to inspire the less experienced cake decorator in this book.

In particular, I loved the cake pops served in an ice cream cone rather than on a stick, as well as the show-stopping "luscious layer cakes" and the beautiful piping on the Glorious Victoria Cake.

My favourite cakes of all in the book are the raspberry and rose dome cake - this is a cake shape trend we'll be seeing a lot more of soon, the white chocolate passion cake decorated with birthday candles and triple berry layered cheesecakes. A beautiful finale were the drinks recipes such as pink lemonade, hot white chocolate with vanilla and summer berry ice tea. Exquisite, yet again!
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0 of 1 people found the following review helpful
on April 1, 2013
If you buy this book you won't regret! Peggy Porschen is so generous! All the recipes of this book are mouth watering and they really work! The cupcakes - such as prize winning Black Forest or Strawberry Champagne - are all hors concours! The prize winning carrot cake is outstanding! So moist and delicious! I got a bunch of fans when I made it. All my family and friends called asking me for the recipe! I highly recommend this book if you want to take your baking skills to another level of excellence.
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