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Pretty Party Cakes: Sweet and Stylish Cakes and Cookies for All Occasions Hardcover – April 11, 2006
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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.Read more ›
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.
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.Read more ›
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.
Most Recent Customer Reviews
I've used this book over and over again. The cake flavors are delicious... The lemon is always a big hit. Read morePublished 6 months ago by Caitlin
This book has some really pretty cakes and cookies. After reading through the book I decided to bake a cake using her recipe (I usually stick to Zoe Clarkes recipe). Read morePublished 6 months ago by DT
Best sugar cookie recipe and royal icing recipe that I have found yet.Published 9 months ago by S. Woodman
I gave it away after it arrived. Beautiful cover, but not what I wanted. Perfectly finished baked desserts I guess are not my thing. I realize now I love rustic desserts.Published 15 months ago by Joanna D
I am enjoying this book very much. the instructions are easy to follow. I do have trouble finding some of the equipment.Published on May 8, 2014 by janice vegas
Love my new cookbook. It took a few days to get to me but I am happy that I am able to use my new cookbook and I didn't have to spend a lot of money.Published on January 17, 2014 by Dianne
Everything in this book was so pretty! I have used it many times for great ideas, color schemes and just for inspiration!Published on October 13, 2013 by Lisa J. Monteith
Great book. I love Peggy Porschen. Her fondant work is amazing. Poured fondant is one I need to try. I would love to have all her books.Published on January 15, 2013 by C. Haskins