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COLETTE'S BIRTHDAY CAKES Fancy Cake Decorating Instruction Book
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Shipping: US-Mainland: $4.00 (more destinations)
Condition: Used
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Here's a great hard cover book to add to your cake decorating library titled... Colette's Birthday Cakes by Colette Peters, Brian Beale, Brenda Adderly. This hard cover book is in good usesd condition with minimal wear to the covers. NOTE: Missing the dust jacket. INSIDE the pages are at least 98% free of any marks, stains or writing.
A cake is de rigeur for any American birthday celebration worthy of the name. Continuing her series of volumes pictorializing her sumptuous cakes, Peters brings her decorative skills to cakes designed specifically for birthday observances. And anyone receiving a cake like one of Peters' creations should be particularly grateful. Peters' skill with milled fondant overshadows that of most other professional bakers. She can carve fondant into tight, sharp geometries, or she can swirl it, fold it, and wave it into silken ruffles and curves that belie its solidity. Line drawings assist the cook in recreating these elegant pastries, but only professionals and those with some formal training in handling fondants and cake-decorating tools and techniques will readily pick up on Peters' barebones instructions. Recipes, too, reflect a professional's approach, measuring by weight rather than volume
REMEMBER----cookbooks are mailed via media rate mail to give you the best deal on shipping. The down side is that media rate mail can take up to three weeks for delivery!
If you want an upgrade, please let me know before you check out....and take a minute to read my FAQ for more details on my JUST ASK store!
Thanks for reading all of this!
A cake is de rigeur for any American birthday celebration worthy of the name. Continuing her series of volumes pictorializing her sumptuous cakes, Peters brings her decorative skills to cakes designed specifically for birthday observances. And anyone receiving a cake like one of Peters' creations should be particularly grateful. Peters' skill with milled fondant overshadows that of most other professional bakers. She can carve fondant into tight, sharp geometries, or she can swirl it, fold it, and wave it into silken ruffles and curves that belie its solidity. Line drawings assist the cook in recreating these elegant pastries, but only professionals and those with some formal training in handling fondants and cake-decorating tools and techniques will readily pick up on Peters' barebones instructions. Recipes, too, reflect a professional's approach, measuring by weight rather than volume
REMEMBER----cookbooks are mailed via media rate mail to give you the best deal on shipping. The down side is that media rate mail can take up to three weeks for delivery!
If you want an upgrade, please let me know before you check out....and take a minute to read my FAQ for more details on my JUST ASK store!
Thanks for reading all of this!
