Tags:

{Book Review} Peggy Porschen Boutique Baking

Boutique Baking is the new offering from popular and celebrity cake maker Peggy Porschen. Peggy’s previous books all focus heavily on decorated cakes and desserts (click here to see my review of Peggy’s Favorite Cakes & Cookies). Her latest book focuses on the desserts served in her pretty pink cake boutique and the technical skills involved, to ensure your cakes taste as delicious as they look!

The book combines traditional baking with chic, and simple finishing touches. The first chapter focuses on Sweet Treats like Meringue Kisses and Ice Cream Cake Pops. The second chapter is all about Beautiful Biscuits and the third chapter features the cupcakes served at The Parlor.

The book finishes with a chapter on luscious layer cakes such as Neapolitan Bundt cake and a Chocolate Battenberg. The last chapter focuses on beverages.

Peggy Porschen Lemon Limoncello Layer Cake

The last section of the book goes into detail on how to frost cupcakes, make flowers and leaves and how to assemble a layer cake. This chapter will help you achieve that signature Peggy Porschen look.

Most of the recipes in the book use standard baking and easy to find ingredients. I’ve never used the liquid fondant  that Peggy uses for for the baked donuts but it can be purchased online or made at home (I used candy melts instead). A few of the recipes use tins you may not have on hand but they can be substituted with a little imagination.

Vanilla Cinnamon Baked Donuts

A few of the recipes call for “Peggy’s Signature Jam” as many of the cakes are inspired from them. Having forayed into jam making myself I would have loved to see those recipes. I guess we’ll have to wait for “Peggy’s Preserving” to be the next book!

I already made the Limoncello Layer Cake and Baked Donuts and found the instructions easy to follow. Decorating is not my strongest suit but I really put in the extra effort to get a more sleek finish to my cake. I tried to make Peggy’s Signature Macarons but failed twice!  I still need a little more practice for those.

This is an amazing book and I really did jump for joy when it arrived in the mail. It shows the home baker how to make their own sophisticated and chic creations. For those that aren’t able to make it to London the book perfectly captures the essence of The Parlor.  I’m going to study the decorating chapter and give it another try!

Thanks to Quadrille for my copy

You Might Like:


7 Comments

  1. my copy arrived this weekend so I’m at the “eagerly flicking through it” stage!

  2. Oh I saw this book on Amazon a while back and added it straight to my wishlist!
    It look beautiful and now I’ve read your review I think I am definitely going to get it. My decorating always lets my cakes down a little.
    Betty
    x

    • It really is a good book. It has a good range of easy to make items plus a few advanced things. My decorating really needs improvement too so I hope to practice a few easier techniques!

  3. I got my copy last week as well and am still trying to decide what to make from it. Everything looks amazing, and very achievable for a home baker – advance or novice. You cake and donuts look terrific! I love the purple sprinkles on them. It may be your oven that’s causing your macarons to fail. I’ve made batches and batches of them, and sometimes one tray out of the same batch will turn out great and the next tray will be a disaster. My oven fluctuates in heat too much I’ve found.

  4. I’ve been to Peggy’s Parlour and loved it! Will have to add this to my wishlist although I’d promised myself no more baking books until I use more of the ones I already have at home. Look forward to your recipes this week :)

  5. I got mine at the weekend, it’s beautiful isn’t it. I think it’s great to have a book by Peggy that’s stuff we can make at home too.

Trackbacks/Pingbacks

  1. Peggy Porschen Limoncello Layer Cake | An American Cupcake in London - [...] my Peggy Porschen book arrived I started making this cake the very next day. Click here to read my …
  2. Vanilla Cinnamon Baked Donuts | An American Cupcake in London - [...] recipe from Peggy Porschen Boutqiue Baking that I made. Make sure to read my review of the book here …

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

5,105 Spam Comments Blocked so far by Spam Free Wordpress

six + nineteen =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>