Creative Baking: Chiffon Cakes
by Susanne Ng, Tan Phay Shing
Editor: Marshall Cavendish International (Asia) Pte Ltd
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On the BookHailed as the cake to the discovery of the century” back in the late 1940s, when it was introduced to the bakers’ house, silk mousseline cake remains a favorite closes the world over seven decadesAnd not surprisingly, because silk muslin cakes are not only light, moist and moist, all that is desirable, in a cake, but also a low sugar content and butterAlthough silk chiffon cakes are usually baked in the oven round and high, creative bakers Susanne Ng and Tan Phay found out that they could break from this mold () and inject a dose of fun and a lot of creativity into making silk muslin cakes a whole new way of making them.From multi-colored cake patterns, hierarchized, cakes, cake, cake and cake decorations with patterns, in the shape of cakes, cake pops and cupcakes, all decorated without the need for cream or fudge, you’ll be amazed at what you can create using cake silk mousseline, with results that taste as good as they look.Be creative and rediscover the cake of the century with the Cooking Creator: Silk Mousseline Cakes Today
Susanne Ng, Tan Phay Shing – Creative Baking: Chiffon Cakes – Free
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