Professional Cake Decorating / Edition 2
  • Professional Cake Decorating / Edition 2
  • Professional Cake Decorating / Edition 2
  • Professional Cake Decorating / Edition 2
  • Professional Cake Decorating / Edition 2
<Previous >Next

Professional Cake Decorating / Edition 2

3.4 16
by Toba M. Garrett
     
 

Professional Cake Decorating is the definitive guide on the subject from master cake designer and IACP Award winner Toba Garrett. This comprehensive second edition has been completely revamped with all-new photography, and includes more cake decorating skills and techniques than ever before in a fresh, easy-to-use format. Whether you decorate cakes in a

See more details below

Overview

Professional Cake Decorating is the definitive guide on the subject from master cake designer and IACP Award winner Toba Garrett. This comprehensive second edition has been completely revamped with all-new photography, and includes more cake decorating skills and techniques than ever before in a fresh, easy-to-use format. Whether you decorate cakes in a professional bakeshop or simply as a hobby, Toba Garrett provides all the information and guidance you'll need.

This must-have resource begins with an introduction to the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Later chapters cover such topics as piping, writing and painting, royal icing design, hand modeling, pastillage construction, gumpaste flowers, and much more.

A full chapter on miniature cakes and cookies includes techniques for making petits fours and other small treats, while a gallery of cakes and confections provides inspiration with color photos of breathtaking cakes and information on the skills needed to create each one.

Featuring hundreds of step-by-step photos and illustrations and dozens of tried-and-tested recipes, Professional Cake Decorating is the only book that puts Toba Garrett's 30 years of training, traveling, teaching, and private decorating practice in the palms of your hands. A must for today's professional bakers, cake artists, baking and pastry students, and cake decorating enthusiasts, this book is an indispensable one-stop resource on the art of cake design.

Read More

Product Details

ISBN-13:
9780470380093
Publisher:
Wiley
Publication date:
01/24/2012
Edition description:
New Edition
Pages:
416
Sales rank:
197,241
Product dimensions:
8.94(w) x 11.28(h) x 1.23(d)

Related Subjects

Table of Contents

ACKNOWLEDGMENTS v

INTRODUCTION viii

HISTORY OF CAKE DECORATING x

LESSON 1 getting started 1

EQUIPMENT COVERING A CAKE BOARD WORKING WITH COLOR THE ART OF ICING A CAKE ASSEMBLING A LAYERED CAKE CRUMB-COATING AND ICING A CAKE SPACKLING A CAKE ICING A ROUND CAKE WITH ROLLED FONDANT ICING A SQUARE CAKE WITH ROLLED FONDANT COVERING A CAKE WITH GANACHE ROYAL ICING A MARZIPAN CAKE STACKING CAKE TIERS TIERS WITH COLUMNS OR PILLARS

LESSON 2 basic piping skills 35

PAPER CONES (CORNETS)
ICING PREPARATION WARM-UP EXERCISES PRACTICING BORDER SKILLS STAR FLOWER SMALL CLASSIC SHELLS LARGE SHELLS BALLOONING ROSETTES ZIGZAG REVERSE SHELLS FLEUR-DE-LIS GARLANDS ROPE LEAVES

LESSON 3 floral piping skills 53

SKILLS CHECK ICING ROSEBUD HALF-ROSE FULL-BLOWN ROSES (TRADITIONAL TECHNIQUE)
FULL-BLOWN ROSES (NONTRADITIONAL TECHNIQUE)

LESSON 4 intermediate piping skills 63

ICING COMPONENTS GRAPE CLUSTERS SWEET PEA CLUSTERS E SHELLS CURVED SHELLS WITH SHELL ACCENTS SHELLS WITH FLUTES RUFFLES SWAGS BOWS BASKET WEAVE

LESSON 5 advanced piping skills 77

PART I: ADVANCED OVERPIPED TOP AND BOTTOM BORDER DESIGNS
TOP BORDER—OVERPIPED SCALLOPS BOTTOM BORDER—OVERPIPED GARLANDS (CRESCENTS) WITH SCALLOPS TOP BORDER—SHORT OVERPIPED SCALLOPS BOTTOM BORDER—RUFFLES WITH OVERPIPED SCALLOPS TOP BORDER—SINGLE SWAGS WITH OVERPIPED SCALLOPS BOTTOM BORDER—DOUBLE SWAGS WITH OVERPIPED SCALLOPS TOP BORDER—REVERSE OVERPIPED SCALLOPS BOTTOM BORDER—OVERPIPED GARLAND (CRESCENT) WITH RUFFLES AND REVERSE SCALLOPS

PART II: ADVANCED TOP AND BOTTOM BORDER DESIGNS
TOP BORDER—REVERSE SHELLS WITH SCALLOPED STRINGS BOTTOM BORDER—ZIGZAGS WITH LARGE SHELLS AND SCALLOPS TOP BORDER—LARGE SHELLS WITH OVERPIPED S SCROLLS BOTTOM BORDER—SHELLS WITH SCALLOPS TOP BORDER—GARLANDS WITH DOUBLE STRINGS AND DROP STRINGS TOP BORDER—FLEUR-DE-LIS WITH OVERPIPING AND DROP STRINGS BOTTOM BORDER—ROSETTES WITH DROP STRINGS

LESSON 6 the art of writing and painting 107

ALPHABET PRACTICE WRITING ON AN ICED CAKE WRITING ON A SUGAR PLAQUE ALPHABET WRITING WORKSHOP WRITING STYLES—SIMPLE BLOCK LETTERING WRITING STYLES—ELEGANT LETTERING HAND PAINTING FOOD COLOR PAINTING

LESSON 7 royal icing piped fl owers 121

ORANGE, APPLE, CHERRY, AND PEACH BLOSSOMS, AND FORGET-ME-NOTS PRIMROSES VIOLETS PANSIES SWEET PEAS DAISIES PUSSY WILLOWS

LESSON 8 royal icing design skills 133

DESIGN TRANSFERS DESIGN TRANSFER—THE PINPRICK METHOD DESIGN TRANSFER—THE CARBON COPY METHOD EMBROIDERY TECHNIQUES BRUSH EMBROIDERY FREEHAND EMBROIDERY CORNELLI LACE AND SOTAS SATIN-STITCH EMBROIDERY SWISS DOTS EYELET EMBROIDERY

LESSON 9 hand modeling skills 147

ORANGE LEMON BOSC PEAR GRANNY SMITH APPLE PEACH APRICOT STRAWBERRY RASPBERRIES PUMPKIN MANGO JALAPENO PEPPER CARROT BANANA HEIRLOOM TOMATO

LESSON 10 marzipan and chocolate modeling 167

MARZIPAN MODELING THE BRIDAL COUPLE BABY MOUSE FATHER PENGUIN BEAR CHEF KIDDY BEAR CHOCOLATE MODELING MODELING CHOCOLATE ROSE CHOCOLATE BOW AND STREAMERS

LESSON 11 advanced royal icing piping and design skills 191

RUNOUTS OR FLOODING BRIDGE AND EXTENSION WORK AND HAILSPOTTING SIMPLE LACE DESIGNS FILIGREE LACE DESIGNS RING DESIGN WITH TRELLISWORK LATTICE CUSHION LATTICE FLOATING COLLAR

LESSON 12 rolled icing design skills 215

RUFFLING CLASSICAL DRAPERY FREEHAND DRAPERY APPLIQUÉ
BRAIDING SMOCKING RIBBON BOUQUET TASSELS CRIMPING

LESSON 13 pastillage construction 231

PASTILLAGE FIGURES

LESSON 14 gumpaste flowers 237

PLUNGER FLOWERS PULLED BLOSSOMS AND BUDS BASIC FIVE-PETAL BLOSSOM WITH BUD FOUR-PETAL BLOSSOM WITH BUD FORGET-ME-NOT HYACINTH MIMOSA CHERRY BLOSSOM FOLIAGE FREEHAND LEAVES CUTTER LEAVES FLORAL CORSAGE CORSAGE

LESSON 15 advanced gumpaste fl owers 257

CLASSIC ROSE FULL-BLOWN OR OPEN ROSE CARNATION AZALEA ARUM OR CALLA LILY ANTHURIUM LILY CLOSED TULIP WITH BUD HIBISCUS TIGER LILY CYMBIDIUM ORCHID ARRANGING A ROUND SPRAY

LESSON 16 miniature cakes and decorated cookies 283

PETITS FOURS DECORATED COOKIES

LESSON 17 cake and confectionery gallery 293

LESSON 18 recipes 329

APPENDIX 1 PATTERNS AND CAKE CUTTING GUIDES 368

APPENDIX 2 MEASUREMENTS 386

BIBLIOGRAPHY 395

INDEX 396

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >