Product Description

Bring a touch of A-list glamor to your table with over 20 inspirational celebration cakes from a master patissier. From a magnificent hand-painted Toile de Jouy wedding cake to a sparkling, bejewelled tower and a delicious 1920's-inspired American retro cake, you'll find plenty of choice in this collection. Each masterpiece is accompanied by clear step-by-step photographs and easy-to-follow instructions for decoration. In addition, a comprehensive introductory section covering tools and equipment, basic recipes, assembly and decorating techniques will provide you with all you need to create flawless, mouthwatering cakes.

Product Details

• Amazon Sales Rank: #30242 in Books
• Published on: 2008-06-15
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 160 pages

About the Author
Eric Lanlard is a master patissier. The 38-year-old Frenchman has changed the face of British patisserie, earning himself a reputation for awe-inspiring cakes and a clientele that includes Madonna and Guy Ritchie, Elton John and the Beckhams. He has been twice winner of Continental Patissier of the Year and with numerous TV appearances, he is fast becoming a celebrity. Aware that there was a demand for inspirational cakes created on a bespoke basis, Eric launched Savoir Design in 2000, taking direct commissions for Cake Boy his cake emporium and cookery school.

Customer Reviews

Great Cakes to Impress Your Friends
I love this book and have already made two of the cakes even though I am only a beginner. Eric Lanlard makes truely beautiful cakes but with step by step photographs he makes it so much easier and not too daunting. I loved the basic ingredients at the start of the book for a whole variety of different types and the cooking time. A true craftsman but he shares all of his secrets with you!

Glamour Cakes
This is a nicely produced book. The recipes in the front are very useful. Some of the ideas for cakes are lovely however the techniques leave a little to be desired by a British sugarcrafter. 'Covering a cake with marzipan' shows a badly shaped cake but no attempt is made to correct it before covering. 'Working with fresh flowers' shows how to wire fresh flowers and then suggests they can be inserted straight into the cake! Taping the wire of a sweet peas - starting at the free end and working up to the flower and then dampening the tape to hold it in place!???? The cake 'Champagne Bubbles' and 'Baroque Splendour'the royal icing 'bubbles' all have points on them and the 'Butterfly Tower' of individual cakes - again the wired butterflies are all pushed straight into the cakes. Finally 'American Retro' describes the ribbons around the base of each stacked cake being held in place by a pin!

Although I am sure he is a brilliant patissier I would not recommend this book to anyone starting sugarcraft; however he has some very good ideas which could be adapted by those with some experience.

okish
I bought this book while I was on holiday in London and I thought that is was interesting. It has various common recepies but also has some french ones like creme patisserie and also what it seems to be a good choccolate plastique recepie. A design (square white chocolate cake with cherries decorations) seemed copied from Marta Stewart'book or maybe she copied? I don't know. Some nice techniques are explained like how to build a separator to host flowers and how to copy a "Toile de Jouy" pattern on a cake. As I was in London I was curious about tasting his cakes so I went to his patisserie "the cake boy.", i tasted a couple of different cakes and unfortunately i must say that they were uneatable, tasted like the ready made stuff found in discount supermarket! That put me off actually trying the recepies from the book!