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Professional Cake Decorating is the definitive guide on thesubject from master cake designer and IACP Award winner TobaGarrett. This comprehensive second edition has been completelyrevamped with all-new photography, and includes more cakedecorating skills and techniques than ever before in a fresh,easy-to-use format. Whether you decorate cakes in a professionalbakeshop or simply as a hobby, Toba Garrett provides all theinformation and guidance you'll need.
This must-have resource begins with an introduction to thefundamentals of the cake designer's art, from covering a cake boardto assembling and icing a layered cake to stacking cake tiers withpillars or columns. Later chapters cover such topics as piping,writing and painting, royal icing design, hand modeling, pastillageconstruction, gumpaste flowers, and much more.
A full chapter on miniature cakes and cookies includestechniques for making petits fours and other small treats, while agallery of cakes and confections provides inspiration with colorphotos of breathtaking cakes and information on the skills neededto create each one.
Featuring hundreds of step-by-step photos and illustrations anddozens of tried-and-tested recipes, Professional CakeDecorating is the only book that puts Toba Garrett's 30 yearsof training, traveling, teaching, and private decorating practicein the palms of your hands. A must for today's professional bakers,cake artists, baking and pastry students, and cake decoratingenthusiasts, this book is an indispensable one-stop resource on theart of cake design.
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.
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)
PRACTICING BORDER SKILLS
SMALL CLASSIC SHELLS
SWEET PEA CLUSTERS
CURVED SHELLS WITH SHELL ACCENTS
SHELLS WITH FLUTES
LESSON 5 advanced piping skills 77
PART I: ADVANCED OVERPIPED TOP AND BOTTOM BORDERDESIGNS
TOP BORDER—OVERPIPED SCALLOPS
BOTTOM BORDER—OVERPIPED GARLANDS (CRESCENTS) WITHSCALLOPS
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 ANDREVERSE 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 DROPSTRINGS
TOP BORDER—FLEUR-DE-LIS WITH OVERPIPING AND DROPSTRINGS
BOTTOM BORDER—ROSETTES WITH DROP STRINGS
LESSON 6 the art of writing and painting 107
WRITING ON AN ICED CAKE
WRITING ON A SUGAR PLAQUE
ALPHABET WRITING WORKSHOP
WRITING STYLES—SIMPLE BLOCK LETTERING
WRITING STYLES—ELEGANT LETTERING
FOOD COLOR PAINTING
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.