From Fondant Fancies to FlorentinesBook - 2011
From fondant fancies to Florentines, and chocolate cheesecake, battenburg and brownies to lemon drizzle and blueberry muffins, the classic bakes in Small Cakes provide comfort moments during a busy day, make great accompaniments to afternoon tea, and are a perfect excuse for sharing precious time with friends. In the creative hands of leading pastry chef Roger Pizey, perfectly formed miniatures such as profiteroles, meringues, lime, lemon and pistachio slices and madeleines become delicate indulgences rather than guilty pleasures.
Roger's approach to traditional baking is fun, inventive and, above all, delicious. So whether you are celebrating the birthday of a family member, preparing a cake for a specific event or want to create a variety of cakes for entertaining on the weekend, this book provides everything you need. Illustrated with beautiful, mouthwatering photographs and clear, accessible instructions, it is an indispensable source of inspiration for both seasoned hosts and sweet toothed amateurs alike. This book also describes the essential equipment for baking, including knives, muffin pans, whisks, and thermometers to give any budding pastry chef a head-start as they get their kitchen up to snuff with the professionals.