Confectionery Design
Confectionery Design by Lindsay John Bradshaw is a practical guide published by Merehurst Press in May 1990. This edition spans 284 pages and is presented in English. The book offers a comprehensive approach to the design of confectionery items, detailing a variety of techniques that cater to both novice and experienced bakers.
Readers will find a wealth of information on creating visually appealing cakes and other confectionery items. The book emphasizes practical methods, making it suitable for those interested in cooking, particularly in the realms of courses and dishes related to cakes. With its focus on design techniques, Confectionery Design serves as a valuable resource for anyone looking to enhance their skills in cake decorating and confectionery artistry.
Official synopsis Publisher
A practical approach to the design of confectionery items, covering a wide range of techniques. Other work by the author includes “Patterns for Cake Decorating”, “Miniature Cakes”, and “Lettering for Cake Decorating”.
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