Summary
Christmas may seem a long way off, but now is the perfect time to plan your cake. ERIC LANLARD, patissier to the stars, here reveals the secrets of his celebrity confections, and we tell you how to send off for a fabulous Spode stand for your creation
Meet Eric Lanlard, the French ptissier to royalty and celebrities, who has revolutionised British baking. Now he has come up with a fresh twist on the traditional Christmas cake. Although the festive season may seem far away, Eric recommends starting to make your cake at the end of summer as it has a shelf life of six months if stored in a cool place, and will benefit from a regular boost of brandy.See the full content of this document
Extract
Piece of Cake
You can then ice it, but this should be done no more than two weeks before Christmas Day.
For five years, Eric has been producing fabulous bespoke cakes in his kitchen in London.For Madonna he made his trademark croquembouche, a wedding cake of profiteroles and caramel, which is traditionally smashed with a hammer by the bride and gro...See the full content of this document
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