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A comprehensive guide to the art of cake decorating
Drawing on her years of experience as an award-winning master cake designer, Toba Garrett presents an indispensable guide to classic cake artistry. Packed with inspiring cake designs, step-by-step instructions, and beautiful color photography, this comprehensive resource includes everything you need to create absolutely stunning special-occasion cakes.
"Before I met Toba Garrett, I had only seen cakes as intricate and beautiful as the ones she creates in books. Her talent lies not only in her ability to design and execute exquisite cakes, but also in her skill in identifying and explaining the techniques necessary to get the same results she does—her thousands of students all over the world would heartily agree. This new edition of Professional Cake Decorating holds all the methods you need to create outstanding decorated cakes."
—Nick Malgieri, author of BAKE! and The Modern Baker
"A fantastic resource for anyone interested in the art and business of cake decorating. Toba generously shares years of hard-won knowledge and experience in a way that welcomes novices and inspires more advanced practitioners. If there could be an official textbook for decorators, this would be it."
—Susan Schultz, Editorial Director, American Cake Decorating
Master cake designer Garrett offers a step-by-step guide to acquiring the necessary skills (piping, icing, pastillage, and more) for becoming a pro at cake decorating. An especially good choice for libraries serving professional chefs or culinary school students.
From the Publisher
"…a comprehensive resource…" (Wedding Cakes, January 2007)
"…every lesson is easy to follow…" (Cakes and Sugarcraft, Spring Issue)
Toba Garrett is head of the Department of Cake Decorating and Design at the Institute of Culinary Education in New York City. She is a member of the International Cake Exploration Societé and former president of the Confectionary Arts Guild of New Jersey. She is also the author of The Well-Decorated Cake, Creative Cookies: Delicious Decorating for Any Occasion, and the IACP Award–winning Wedding Cake Art and Design. In 2010, Dessert Professional magazine named Garrett one of the Top Ten Cake Artists in America.
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
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
This work of art is a magnificent collection of nearly life-size marzipan peaches, pears, oranges, and apples. The fruits are flanked with marzipan leaves, berries, and gumpaste blossoms.
On the bottom, the basket is iced in smocked panels with stitchwork, and finished off with clusters of blossoms. The result is truly an outstanding piece that's suitable for the finale of a lavish dinner party.
Marzipan fruit modeling
This one-tier wedding or anniversary cake resembles an elegant dress with lacy puffed shoulders.
Elegant classical drapery adorns the bottom of the cake, along with pyramid piping and gumpaste ribbons. Each seam of the drapery work is decorated with a black-and-white four-petal blossom.
On the shoulder of the cake are filigree scrolls with pyramid piping. The scrolls are piped and air-dried on plastic wrap and carefully removed and attached with dots of royal icing. Pretty drop stringwork is piped near the shoulder of the cake and a beautiful flooded monogram sits on a diamond-shaped pastillage plaque with embroidery piping and line work.
Last, the cake board is lavishly decorated with freehand drapery work.
Filigree scrolls and pyramid piping
Drop string pipework
Pattern for flooded monogram
Pattern for scalloped edges
NEW SKILL: BASKET WEAVE
6 oz (170 g) Practice Buttercream Icing
#46 or #48 basketweave tip
12-in (30.5 cm) fl ex pastry bag or lightweight pastry bag
8-in (20.32 cm) round Styrofoam attached to a 10-in (25.40 cm) cardboard round
Although basket weaving is an old-world technique, it is still commonly used and produces a stunning cake without a lot of effort. Amateurs and pros alike can give a tailored look to a cake with basket weave. With a little effort, your basket weave cake can be a work of art.
Basket weaving can be accomplished with several types of icing tips. Although the #46 and #48 are popular tips and often used to create this look, you can use round tips (#7, #8, #9,
#10, #12), star tips (#16, #18, #20, #21, #22), or even petal-shaped tips (#101, #102, #103, or #104).
DECORATOR'S HINT If you are practicing on a flat surface, position the icing tip and pastry bag at a 45° angle to it. Use the lift-and-drop technique to move the icing to the desired points on the surface.
Left, top to bottom: The steps to create basket weave, using different colors and a #18 star tip for the downstroke. Right, top to bottom: The downstroke, crossover strokes, another downstroke that covers the first round of crossover strokes, and a crossover stroke over the second downstroke.