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Petite Sweets - A Review

Guest Author - Sandra Lee Garth

Are you onboard with the small desserts craze? This is the perfect way to have your cake and eat it too, without guilt. Ever since I started styling parties and creating dessert tables Iíve been on the hunt for books dedicated to the subject. Luckily, I found Petite Sweets by Beatrice Ojakangas at my library.

I loved everything about this book, especially the fact that there are lots of pictures. A recipe without an accompanying picture is a huge letdown. The book starts with a list of basic equipment and ingredients that are used for the recipes. This is great information for the novice and veteran baker. There is truly something for everyone. The chapters include: Petite Pies and Tarts, Fruit and Berry Desserts, Mousses and Chilled Desserts, Creams Custards and Frozen Desserts, Pastries and Sweets.
The pictures are mouthwatering and the presentation is simple enough to let you know you can do it combined with enough elegance for a special occasion.

The most challenging element is deciding what you want to make first. I suggest that you start with the type of dessert that interests you most, say cakes or pies, and then choose 2-3 of your favorites. From there, take an inventory of what you have on hand and then work from there. You wonít find a long list of ingredients here that are expensive and you wonít use again. The only ingredients that may not be considered everyday staples would be espresso powder and phyllo dough. Both are easy to find and if you entertain regularly, chances are youíll use them frequently should you decide to purchase them.


Small sweet treats are wonderful for a dessert buffet or when you want to serve several desserts and not go overboard.

If I had to choose a downside or make a suggestion it would be to include all of the equipment used for the recipes and not just a basic list.

Buy Petite Sweets from Amazon.com

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Content copyright © 2014 by Sandra Lee Garth. All rights reserved.
This content was written by Sandra Lee Garth. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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