The Complete Photo Guide to Cake Decorating

( 10 )

Overview

This book is a comprehensive how-to book about all of the most popular cake decorating techniques, including piped frosting, fondant, and hand modeled figures. For each technique, there is an overview of the tools and materials used and complete instructions with photos. The organization provides easy access to information with step-by-step directions and 600 full-color photos for clear understanding. Easy projects allow the reader to try the techniques in each section. Galleries of decorated cakes by various ...

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The Complete Photo Guide to Cake Decorating

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Overview

This book is a comprehensive how-to book about all of the most popular cake decorating techniques, including piped frosting, fondant, and hand modeled figures. For each technique, there is an overview of the tools and materials used and complete instructions with photos. The organization provides easy access to information with step-by-step directions and 600 full-color photos for clear understanding. Easy projects allow the reader to try the techniques in each section. Galleries of decorated cakes by various artists offer the reader examples and inspiration to pursue the hobby for themselves.

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Editorial Reviews

From the Publisher
"Sugar artist Carpenter (All About Candy Making) perfectly explains her book: 'If you are a beginning decorator, this book will serve as a step-by-step course in cake decorating. If you are an experienced or professional decorator, this book will quickly become your go-to guide when seeking out new techniques.' This is an all-inclusive look at how to make a stunning cake from start to finish. Organized in easy-to-browse sections, it takes readers through the process from preparation, tools, and recipes; to decorating techniques and templates; to extras to make your projects special; to a gallery of designs for inspiration. The numerous photographs are not only visually appealing but educational, and add to the quality of this exceptional work. Essential for anyone interested in baking and decorating cakes." - Library Journal
Library Journal
From preparing a cake for frosting to adding the final touches, Carpenter's book offers clear, easy-to-follow photos for 40 different projects. (LJ 1/12)
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Product Details

  • ISBN-13: 9781589236691
  • Publisher: Creative Publishing int'l
  • Publication date: 2/1/2012
  • Pages: 328
  • Sales rank: 166,779
  • Product dimensions: 8.20 (w) x 10.80 (h) x 1.00 (d)

Meet the Author

Autumn Carpenter is a skilled sugar artist, demonstrator, teacher, and author. She is a third generation candy maker and confectionary artist; growing up, she worked closely with her mother on books, product development, and classes. Autumn demonstrates annually at the International Cake Exploration Societé and travels the U.S. teaching her craft. She owns a retail cake and candy supply shop and lives in Fort Wayne, IN. Visit her online at www.autumncarpenter.com, www.cookiedecorating.com, and autumncarpenter.wordpress.com.

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Read an Excerpt

Ganache

Ganache is made by mixing heavy cream with chocolate to make a glaze that is satiny and rich. Ganache can be poured over a cake or whipped to spread on a cake. It also makes a delicious filling. This recipe calls for dark chocolate, but ganache can also be made with white, milk, semi-sweet, or bittersweet chocolate. White chocolate is not technically chocolate because it lacks cocoa powder, but the presence of cocoa butter allows it to work similarly to milk, semi-sweet, or bittersweet chocolate. White chocolate can be colored. Use an oil-based coloring to color white chocolate. The cocoa butter content in the chocolate will affect the thickness of the ganache. A couverture chocolate, or a chocolate with a high amount of cocoa butter, is best for ganache recipes. If using a chocolate with a lower cocoa butter content, the amount of cream can be increased. For the richest, best ganache, use real chocolate with cocoa butter, not candy coating, which has various oils. Candy coating is an affordable alternative and may be used, although the quality of the ganache will not be as good.

Ganache Recipe

- 3 tablespoons (42 g) unsalted butter

- 1/3 cup (80 g) whipping cream

- 8 ounces (227 g) dark chocolate

In a heavy duty saucepan, combine cream and butter. Cook on medium heat until it boils. Remove from heat. Add the chocolate and stir until almost all the chocolate is melted. Whisk the ganache until it is thoroughly melted and the icing is glossy. If chocolate has not completely melted, place the saucepan back on the stove. Heat on warm or very low until the chocolate is melted. Pour or spoon over cake.

Yields: 1 1/2 cups (375 mL)

Quality Counts: Chocolate will differ tremendously in flavor, texture, and thickness. The taste and quality of the ganache will depend on the chocolate used. Choose chocolate that is delicious and melts in your mouth when eaten out of the package, and it will make a fantastic ganache.

Storing Ganache

A cake covered in ganache can be kept at room temperature for one to two days. Unused ganache should be kept in the refrigerator. Ganache can be reheated by placing the ganache in the top pan of a double boiler over warm water. If a whipped ganache is desired, allow ganache to come to room temperature before whipping. Ganache may be reheated in the microwave for 5–10 seconds. Stir, then heat again if necessary, until ganache is desired thickness.

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Table of Contents

Introduction

Basic Cake Preparation

Tools for Baking and Decorating Cakes

Baking the Cake

Torting and Filling Cakes

Filling Recipes

Baking Cupcakes

Filling Cupcakes

Icing Recipes

Rolled Icing and Icing for Sculpting Recipes

Food Color

Icing the Cake in Buttercream

Buttercream Iced Cakes with Texture

Covering a Cake with Ganache

Covering a Cake with Rolled Fondant

Cake Mortar

Icing a Cupcake

Covering Cupcakes with Ganache

Covering Cupcakes with Fondant

Crispy Treat Sculptures

Cake Boards

Stacking Cakes

Shelf Life, Storage, and Transportation of Cakes

Cupake Chart

Understanding Circumference and Diameter

Cake Chart

Piping TechnIques

Using Pastry Bags, Tips, and Couplers

Tip Usage

Basic Piping

Piped Borders

Writing

Simple Flowers

Advanced Flowers

Royal Icing Decorations

Run Sugar Pictures

Brush Embroidery

Stringwork

Extension Work

Lacework

Projects

Fondant and Gum Paste Accents

Pasta Machine

Clay Extruders

Silicone Border Molds

Accents with Silicone Molds

Accents with Candy Molds

General Rolling and Cutting Instructions for Gum Paste and Fondant Pieces

Cookie Cutter Cutouts

Gum Paste Letter Cutters

Patchwork Cutters

Making Picks

3-D Gum Paste Pieces

Plunger Cutters

Basic Information on Flower Making

Gerbera Daisies

Roses

Stephanotis

Calla Lily (Arum Lilies)

Faux Fabric Roses and Leaves

Curly Streamer Bow

Gum Paste Bows

Ribbon Bands

Dividing and Marking the Cake for Drapes and Swags

Ruffles and Frills

Drapes

Smocking

Eyelet Decorating

Quilling Gum Paste

Basic Shapes for Hand Modeling

Hand-Modeling Animals

Hand-Modeling People

Projects

Miscellaneous TechnIques

Adding Shimmer and Sparkle to Cakes

Stencils

Edible Frosting Sheets

Painting and Coloring on Fondant

Airbrushing

Cricut Cake

Natural Landscapes

Chocolate Wrapped Cake

Chocolate Molding

Gelatin Accents

Isomalt

Projects

Design Gallery

Resources

About the Author

Acknowledgments

Index

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Customer Reviews

Average Rating 4.5
( 10 )
Rating Distribution

5 Star

(6)

4 Star

(3)

3 Star

(1)

2 Star

(0)

1 Star

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Sort by: Showing all of 10 Customer Reviews
  • Posted July 25, 2012

    Highly Recommended-check it out

    I would highly recommended this book! The thing I like most about this book are the pictures. Every technique has very good instructions, written and visual. They have included many good visual examples of many techniques. The only down fall I can mention, regarding this book, is that some of the examples take it for granted that you know how to get from point A to point B. If you don't have some knowledge of some of the techniques, you could possibly find yourself wondering how they got there, especially if you get most of your instruction by looking at the pictures rather than reading all of the instruction completely. That being said, I loved this book and highly recommend it!

    4 out of 4 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted May 9, 2012

    more from this reviewer

    Good Step-by-step Instructions

    I would recommend this book for novice cake decorators. It has good step by step instructions and some photos to follow through.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted May 24, 2013

    Awesome! I bought 2!!

    Yup, I ended up buying 2!!! I bought the first one for myself and my mom kept stealing it so I bought one for her for Mother's Day. I absolutely love this book. It's like all 4 Wilton Courses, plus some more courses, rolled up into one book! Love, love, love it!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 27, 2013

    Recomendado

    Excelente libro, muchos tips

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 8, 2013

    it made the few confusing parts easy to understand visualy

    it made the few confusing parts easy to understand visualy

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  • Anonymous

    Posted October 24, 2012

    Cupcake cake

    This is a cute cake that i could be making in my shop.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 28, 2012

    Great

    Same here

    0 out of 3 people found this review helpful.

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  • Anonymous

    Posted March 6, 2012

    Great Book

    Got the sample can't wait to get the book

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 16, 2012

    No text was provided for this review.

  • Anonymous

    Posted October 13, 2012

    No text was provided for this review.

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