Lovely Layer Cakes: Over 30 Recipes for Any Celebration

A book that is worth it.A book that has a lot of good information, worth buying as a great pastry tool and aid.

Such a beautiful book with terrific recipes! Peggy Porschen makes some of the best cakes and treats in the world! Located in London, I won't be able to get to her shop soon, but with Peggy's book, I can recreate some of her goodies.

It is usfel book

Every single recipe in this book sounds absolutely delicious and the images are simply drool-worthy. It's such a beautiful book. We made the Pumpkin Spice cake and it was phenomenal. I love that each recipe feels so high-end, yet there's nothing in here that a newbie couldn't conquer! So happy with this purchase!

Lovely and Inspirational!!! Great addition to my Culinary Library, in which I have over 6,000 Cookbooks!!! :-)

I picked up this book because I was looking for some flavor combinations for my wedding cake, which we have stupidly decided to make ourselves. We've been googling/epicuriousing for recipes but so far everything we've tried has been so sweet it makes your teeth hurt after two bites. So these recipes looked at least reasonable sugar-wise and I really liked the layout where you get a picture of each cake as a whole and then sliced. The flavor combinations look really appealing as well. The recipes are very neatly written out on a front page and then the the instructions are well defined on the second page. Many of the recipes are for smaller cakes (two 6-inch layers) which I also really like for everyday because you don't always want to make all the cake in the world. We started with a half recipe of the blueberry cake with cream cheese frosting. The cake was simple to put together and we baked it in two half-loaf pans. After it baked it settled a bit but was still quite tender. Cream cheese frosting was REALLY easy to put together and was absolutely delicious, very soft. I'm not normally a fan of cream cheese frosting because it can be overpowering or too sticky but this was really a delicate flavor. We threw the frosting on and stuck the whole thing in the fridge. We tried it this morning, and it really is so lovely! The cake is very light but with an honest blueberry flavor and the frosting is not too heavy or greasy at all. The best part - NOT TOO SWEET!! So it won't work for our wedding cake (too delicate and needs to be refrigerated) but now I'm having to type the recipe out for three different coworkers. Next up we're going to try the citrus cake and then the vanilla-berry cake. - Oh, bonus- there are two stencils in the back of hte book so that you can easily make the pretty powdered sugar designs she has pictured on some of the cakes. Finally - we've agreed that we are going to make some of these cakes by the half recipe on some rainy Saturday to store in the freezer. The small loaf-pan size came out to a very cute box layer cake and are the perfect size for a dinner party of 4-6. So nice to have something you can just grab and thaw on the counter!Update: We have now made the: Blueberry Cake, Berry Basket Cake, Citrus Cake and Milk and Honey Cake. The winner will be....One tier of Citrus with curd and fresh blueberries and one tier of Milk and Honey with cream cheese and strawberry center! Both with outer layer of neutral Swiss Buttercream. - Really great cakes Ms. Porschen!

Bought the book after trying her cakes in London and couldn’t recommend this book more. The recipes could use more precision but overall it’s great. I still cannot perfect the Italian merengue frosting, but oh well. I should bake more often.

Hi folks; after having this book for six months, and making maybe 50% of the recipes within it, I have to post a fair warning. These are lovely cakes, beautiful, tasty, and elegant, but the measurements and cooking times are all over the place, in my opinion. Each recipe I have tried has yielded way more mixture than needed - and I used the specified pan sizes, etc. - and thus the baking times are also affected. After 25 years of baking, I can only think that the conversions might be off a little. Everything is in cup sizes - possibly for the US market - with metric equivalents in brackets. Also, perhaps these recipes are designed for those that don't mind chopping off a lot of cake in order to level them, but personally, I don't like wasting that much cake, nor do I have kids around ready to eat the cake scraps! Today I made the Cheeky Monkey cake, and right now it's in the oven, already needing 15mins extra cooking time, that I'm doing in 5-minute divisions so that I don't over-bake. I also had probably enough mixture for four 6" tins, not three...As I said, these cakes taste lovely, and they are beautiful, but they are not foolproof, and they are not exact, in my opinion. If you want fantastic, precision baking, with foolproof recipes, try Dan Lepard instead.

Perfectoooo el mejor libro de cakes, vale la pena cómpralo llego súper bien y el precio es muy bueno lo he cotizado en otros lugares y este es el mejor que encontré y por mucho casi la mitad del precio en otras librerías. Los stencils son hermosos y un plus genial.

少し遅かったが丁寧な包装で綺麗なまま届いたので良かった