That said, there are quite a few useful bits in this book, that don’t pop up in similar books – templates for cameos, monograms, and baby boots; some good ideas for marzipan models; and lots of different scripts and fonts for letters.  The sugar flower section isn’t very impressive, and overall this isn’t a very strongly themed cake book, as it seems to wander all over the map…

This book has some uses, but not many; and won’t be a ‘must-have’ for any collection; so don’t go out of your way to pick it up.

Amazon dates it as a 1950 printing; I think it is a bit later but the frontispiece doesn’t say.

All of the work illustrated has a vintage cartoon feel, making these light-hearted, happy little works.

Each component is listed, and assembly is simple – check out this cute green monkey, for example:

Definitely a useful book, with lots of cool ideas and examples.  Recommended.

Photo credit: Barbara Casey, "I Do!" Wedding Photography. www.idoweddingphotography.ca

Location: The Hart House, Burnaby (where is that?)

guests: 55

photographer: Barbara Casey, “I Do!” Wedding Photography

Photo credit: Barbara Casey, "I Do!" Wedding Photography. www.idoweddingphotography.ca

Today I created 5 desserts for the Club’s regular dessert tray – this is how they looked in the kitchen, before they were plated. This is my first try at photoing pastries in a commercial kitchen under bad lighting – sorry about the quality, I am sure a little practice will improve my photos!

MAPLE PECAN TART
with the flakiest crust you can imagine! What makes them especially delicious is using maple syrup, instead of corn syrup, for the tart – yum!!! Maple syrup, pecans, brown sugar, eggs and butter.

APPLE ALMOND STREUSEL TART
Melt-in-your-mouth! A delicious crumble topping (without oats), with finely ground almonds, butter, flour and sugar..

ESPRESSO-LACED MILK CHOCOLATE MOUSSE CAKE
The milk chocolate mousse is layered with a rich marzipan chocolate cake, thin thin layers finished with a silky chocolate glaze

FRUIT TARTS with VANILLA PASTRY CREAM
Raspberries or Blackberries (fresh, from Mexico). The pastry shells are painted with chocolate, so the moisture of the cream doesn’t make the pastry soggy. Delicious. (Some bakeries call these tarts ‘flan’, but they really aren’t, as there is no frangipan used). The berries are coated in an apricot glaze, to preserve their freshness and give that nice shine, then decorated with gold flakes.

LEMON TARTS with SILVERED PISTACHIOS
Classic dessert! No need to get fancy with this recipe – nothing to improve!

There is still lots of valuable information in this, a gift from my mentor George Wagner, which I haven’t really used yet.

One day I am sure I will use this book; and if anyone asks me for a kiddy cake with lots of owls on it, I will most definitely come here first!

'gymnasts' and smokers made of marzipan

guests: 55

photographer: Barbara Casey, “I Do!” Wedding Photography

Black and white with fresh raspberries, and two layers of marzipan cake.  Marzipan and chocolate icing.