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This book is a comprehensive guide to cake making, drawing inspiration from English, French, German, and Swiss traditions. It explores various methods and techniques for creating a wide array of cakes, from classic sponges and biscuits to rich fruit cakes and elaborate gateaux. It emphasizes the importance of high-quality ingredients and attention to detail, offering instructions and tips for both novice and experienced bakers. The book covers everything from basic pastries and icings to more advanced techniques like boiling sugar and working with chocolate and nuts. It also discusses the cultural history of cakes and how styles have evolved over time. Recipes for classic cakes such as Dobos Torte and Sachertorte are included.
