The most relevant fixed-price listing that has been used or worn previously.The item may have some signs of cosmetic wear, but is fully operational and functions as intended. This item may be a display model or store return that has been used.See details for description of any imperfections.
Beginning with an introduction covering the equipment, basic recipes and techniques needed to make the cakes, this book is designed to suit both beginners and more experienced cooks. It includes chapters that cover Cookies, Small Cakes and Large Cakes and also delights such as Venetian Mask Cookies, and more.
Peggy Porschen grew up in Germany, a country renowned for its cakes. She moved to London in 1998 graduating top of her class at the prestigious Cordon Bleu school. From there, she went on to work as patissiere at the Lanesborough Hotel and with master baker Gerhart Jenne at Konditor and Cook on London's South Bank. Quickly developing her own highly individual style, she left there to set up her own business, which was instantly successful. Soon she was making cakes and cookies for major events of all kinds, including chocolate Faberge Eggs for guests at Elton John's 2003 White Tie and Tiara Ball. Most recently she has started supplying Fortnum & Mason with an exquisite range of decorated cookies and speciality confections. Her cakes have been featured in magazines and newspapers as diverse as the Daily Mail, The Sunday Times, The Financial Times, Wedding Flowers, Brides, You and Your Wedding, Wedding Day, OK, Delicious and Marie Claire.