Breaking the Mould

“Breaking the Mold” focuses on the ethos and concept of Edible Art cake shop in Cheltenham, UK, and showcases the items that have been popular since opening in August 2020. Mainly focused on cupcakes, macarons and tarts, this book includes 43 articles and more than 150 sub-recipes over 255 pages, making it a must-have for professional and aspiring pastry chefs! With forewords by Gregory Doyen (author of Sweet Concepts), Samira Saade (executive chef of Antonio Bachour’s “Bachour” restaurant) and Kacper Strzezek (sous chef of Edible Art pastry). Cover Editor Notes Contents Honeycomb Petit Gateau Lemon curd Petit Gateau Alpine strawberry Lifelike Fruit Red velvet Petit Gateau Hazelnut, coffee & caramel Petit Gateau Citrus Tart Hazelnut Choux Caramel Brownie Petit Gateau Coconut & Raspberry Petit Gateau Chocolate orange Petit Gateau Apple frangipane Tart Pistachio & strawberry Petit Gateau Almond & Apricot Petit Gateau Blueberry Muffin Chocolate & Lime Petit gateau Lemon & Cassis Tart Granny Smith Apple Lifelike Fruit Cherry Macarons Brownie Macarons Kidavoa & Chia Macarons Watermelon & Goats cheese Macarons Orange & Lime Macarons Oreo Macarons Pear Caramel Macarons Pineapple Macarons Black forest Petit Gateau Tonka, macadamia & caramel Chocolate Bar Saffron & coffee Petit Gateau ‘Cherry Bakewell’ Tart ‘Strawberry Lemon’ Lifelike Fruit Mint chocolate Petit Gateau ‘Mulled Pear’ Lifelike Fruit Oreo Caramel Paris - Brest Orange marmalade Petit Gateau Passionfruit Lifelike Fruit Peanut & Milk chocolate Petit Gateau ‘Pistachio Rose’ Petit Gateau ‘Peach Melba’ Lifelike Fruit ‘Tea & Biscuits’ Petit Gateau Spiced Pumpkin Petit Gateau Cinnamon Plum Lifelike Fruit ‘Egg Custard’ Tart Maple & Pecan Eclair