Dolci Tentazioni #4

Dolci Tentazioni #4
Chocolate, apples, figs, cereals, but coconut, meringues, pistachios and bananas, too, are just a some of the ingredients used for the cakes explained in this latest issue, focusing on cupcakes, cakes, cookies, muffins and small tarts for any taste. As usual, you're going to also find the traditional sections of this magazine, focusing on cake design and on how to prepare gluten-free cakes, for also coeliacs have the right to be greedy! And, just to always have the right foundations "at one's reach", several pages are dedicated to the so-called "Cooking School", explaining step by step how to prepare very tempting jams, syrups and preserved foods.
In Italian