Sugarcraft Skills
4 total works
This book aims to reveal the trade secrets for achieving at home the results normally found in a high-class patisserie: fondants, meringues, vacherins, fruit tartlets, marshmallow, genoese and frangipan fancies.
Although experienced cake decorators may want to master the skills of painting on icing, many may shy away in the belief that they need to be artists. Lesley Herbert, with the help of Jean Hodgkinson, shows that this need not be the case.
