Title: For Experts Only
Review: It is obvious from the beginning that this book is meant for those with extensive experience in cake decorating. The reasons are:1. Recipes move back and forth between standard cup, tsp, tbsp measurements and oz for both dry goods and dairy products.2. Many of the recipes require prior knowledge of skill sets when things go wrong. Example, when the recipe for chocolate ganache required extra melting, you would have had to know about double boiling to make the recipe work.These are just a few of the issues I had with the book. It is beautifully illustrated, and contains great ideas for cakes, but don't count on her execution instructions.
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