![]() ![]() So many of these books are filled with the most ridiculous recipes, requiring dozens of different pieces of equipment and hours of your time to try and recreate something that is clearly unachievable, but this book is anything but. When I received a copy of Peggy Porschen’s Boutique Baking to review, I’ll admit to being slightly concerned that it might all be a bit too much. ![]() Sweet, sticky & full of flavour – so much more than your average cupcake And of course, for every shop churning out these incredible looking confections, there’s a recipe book. Head into a boutique bakery and you’ll find the same thing – masterpieces masquerading as cakes, too beautiful to believe they are edible let alone even think about eating. Go online and you’ll find thousands of shops full of sugar paste and sprinkles, edible glitter and glue, moulds and cutters and all kinds of other amazing contraptions for creating the most incredible decorations. Nowadays there’s so much choice it’s almost overwhelming. ![]() When I got a little older, thick veined leaves were picked from our garden, coated in chocolate then peeled away – a nifty Josceline Dimbleby trick for creating life-like chocolate leaves – but that was considered pretty fancy, and about the extent of my creativity. Candied orange and lemon slices and tubes of synthetic tasting ‘Writing Icing’ were the height of sophistication, with a liberal scattering of silver balls featuring on pretty much everything I made, and Smarties were a favourite for creating brightly coloured borders on cakes. When I was little, my cake decorating options were limited to the contents of our family kitchen cupboards. Topped with petal paste letters – the perfect birthday treat ![]()
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