Top critical review
7 people found this helpful
on 2 May 2016
I had thought that this book would be a comprehensive guide to using butter cream, but it's not. There is a short chapter on using butter cream and just one butter cream recipe. No discussion on the merits of the various types of buttercream such as swiss meringue etc. And a small chapter on things you can add - largely suggesting various sweets that you can stick into the buttercream as decorations.
The bulk of the book is about decorating with buttercream - piping techniques. But scant little regarding texture.
Virtually nothing on how to successfully ice a cake with buttercream such as how to crumb coat and what with.
As a buttercream 'bible' I felt it fell short of what the title promised. As a 'bible' of buttercream piping techniques it is probably just the thing.