Professional Cake Decorating / Edition 1

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Overview

Everything you need to create stunning cake decorations

Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.

Professional Cake Decorating is:

  • a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers
  • a powerful tool for making dramatic improvements in the overall look and design of cakes
  • a valuable training handbook and resource for bakers and decorators
  • a comprehensive reference of successful professional skill sets

Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.

Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.

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Editorial Reviews

From the Publisher
"…a comprehensive resource…" (Wedding Cakes, January 2007)

"…every lesson is easy to follow…" (Cakes and Sugarcraft, Spring Issue)

Library Journal
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.
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Product Details

  • ISBN-13: 9780471701361
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 9/18/2006
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 368
  • Product dimensions: 8.70 (w) x 10.83 (h) x 0.84 (d)

Meet the Author

TOBA GARRETT heads the department of cake decorating and design at the Institute of Culinary Education in New York City. She is the author of The Well-Decorated Cake and Creative Cookies: Delicious Decorating for Any Occasion. She is a member of International Cake Exploration Societé (ICES) and former president of the Confectionary Arts Guild of New Jersey.

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Table of Contents

Introduction.

A History of Cake Decorating.

Lesson 1: Basic Piping Skills.

Lesson 2: Floral Piping Skills.

Lesson 3: Intermediate Piping Skills.

Lesson 4: Advanced Border Skills.

Lesson 5: The Art of Writing.

Lesson 6: Royal Icing Piped Flowers.

Lesson 7: Royal Icing Design Skills.

Lesson 8: The Art of Icing a Cake.

Lesson 9: Hand Modeling Skills.

Lesson 10: Marzipan and Chocolate Modeling.

Lesson 11: Advanced Icing and Design Skills.

Lesson 12: Rolled Icing Design Skills.

Lesson 13: Pastillage Construction.

Lesson 14: Gumpaste Flowers—Basic Floral Skills.

Lesson 15: Advanced Gumpaste Flowers.

Lesson 16: Miniature Cakes and Decorated Cookies.

Lesson 17: Cake Boards, Color Charts, Painting, and More Techniques.

Lesson 18: Cake and Confectionary Gallery.

Lesson 19: Recipes

Appendix 1: Patterns.

Appendix 2: Measurements.

Bibliography.

Index.

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Recipe

Basket of Fruit

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.

SKILLS NEEDED
Marzipan fruit modeling
Smocked panels
Gumpaste flowers

Black-and-white cake

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.

SKILLS NEEDED

Filigree scrolls and pyramid piping
Classical drapery
Drop string pipework
Pastillage plaque
Flooded monogram
Pattern for flooded monogram
Pattern for scalloped edges
4-petal blossom
Freehand embroidery

NEW SKILL: BASKET WEAVE

QUICK PREP

Ingredients
6 oz (170 g) Practice Buttercream Icing

Equipment
#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.

Photo caption
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.

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Sort by: Showing all of 16 Customer Reviews
  • Anonymous

    Posted January 22, 2007

    The only book you will need!!!!!

    Being a professional cake decorator I can truly say that Mrs Garrett does not keep anything to herself in this book. She is giving all the knowledge and tricks of the trade for the beginners and experienced as well. This is the only book you will ever need since it covers everything in great detail from flowers, sugarcraft techniques to great cake and icing recipes. I can't stop praising this book.... is the best!!!!

    7 out of 7 people found this review helpful.

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

    Posted July 6, 2009

    I Also Recommend:

    Awesome

    This is a great book! It's very educational for the beginner cake decorator. I enjoy the quizes given at the end of each chapter. Mrs. Garrett is definitely an awesome author and decorator.

    1 out of 1 people found this review helpful.

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  • Posted March 2, 2009

    Great book!

    This is a great book! If you need a book that's all-encompassing of the trades of cake-decorating, this is the book for you!

    1 out of 2 people found this review helpful.

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

    Posted May 25, 2007

    A reviewer

    To learn it all easy to follow directions and great pictures to guide you to making lovley cake art!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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