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The chiffon cake is perhaps the most versatile of all cakes. One basic recipe of this pillow-soft, light, moist cake can be transformed into a wide variety of flavours. Pair it with fruits and cream, pour a sauce over it, soak it in some syrup, frost it with buttercream to make a perfect celebration cake, or simply eat it plain with a dusting of icing sugar or sweetened cocoa powder.

In this 72-page book, you will find recipes for classic, all-time chiffon cake favourites. Master the technique and your possibilities will be endless. In no time, you will be able to make bakeshop-quality cakes straight from your own kitchen.


About the Author

Corinne Quiason-Pike
corinnepike Melbourne, Australia

Publish Date  August 18, 2013

Dimensions  Standard Landscape  72 pgs Standard Paper

Category  Cooking

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