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Overview
This clearly organized resource is like having a cake decorating workshop in a book. Discover useful tips for embellishing with buttercream, royal icing, fondant, gum paste, and more. The easy-to-follow instructions and 1,000+ photos include techniques for piping, string work, creating and shaping a variety of flowers, molding chocolate, and adding patterns with stencils. Cake pro Autumn Carpenter shows how to create striking florals, borders, and accents with silicone molds, hand modeling, pastry tips, cookie cutters, and more. You can also take your skills up a notch and wrap a cake in chocolate, make decorations with isomalt, and use gum paste for quilling. Try new techniques with confidence, and get inspired by a gallery of colorful ideas for holiday cakes, birthday cakes, children’s cakes, wedding cakes, and special occasion cakes. This detailed book includes:
·Cake preparation and baking basics
·Recipes for fillings and icings
·Ideas and instruction for decorating cupcakes
·Piping techniques for making lifelike and fantasy flowers, eye-catching borders, distinctive lettering, and more
·Instructions for creating appealing accents like beading, ropes, and lace using fondant and gum paste
·Key decorating tools and how to use them
·Techniques for incorporating airbrushing, edible frosting sheets, and chocolate molding for one-of-a-kind designs, and more
Product Details
| ISBN-13: | 9781610581929 |
|---|---|
| Publisher: | Quarto Publishing Group USA |
| Publication date: | 08/17/2023 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 328 |
| Sales rank: | 623,950 |
| File size: | 29 MB |
| Note: | This product may take a few minutes to download. |
About the Author
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.
Table of Contents
IntroductionBasic 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