ISBN-10:
0470380098
ISBN-13:
9780470380093
Pub. Date:
01/24/2012
Publisher:
Wiley
Professional Cake Decorating / Edition 2

Professional Cake Decorating / Edition 2

by Toba M. Garrett

Hardcover

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Overview

Professional Cake Decorating / Edition 2

The comprehensive guide to amazing cake decoration—nowfully updated

Professional Cake Decorating is a must-have resource forprofessional and aspiring cake artists, baking and pastry students,and cake decorating hobbyists, drawing on years of experience frommaster cake designer and IACP Award nominee Toba Garrett. ThisSecond Edition has been completely revamped with gorgeousnew photography and a fresh new design. The New Skills have beenre-organized into a user-friendly, step-by-step format, and lineart and photos throughout the book provide a visual reference foreach new technique. The book begins with an introductory chapter onall the fundamentals of the cake designer's art, from covering acake board to assembling and icing a layered cake to stacking caketiers with pillars or columns. Subsequent chapters cover decoratingtechniques including Basic, Intermediate, and Advanced PipingSkills, The Art of Writing and Painting, Royal Icing Design Skills,Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers,and much more. A chapter on Miniature Cakes and Decorated Cookiesincludes techniques for making petit fours and other small treats,while the Cake and Confectionery Gallery provides inspiration fordecorators with nearly 20 full-page photos of breathtaking cakesand information on the techniques needed to complete each one.Garrett also includes recipes for cakes, fillings, icings, cookies,and more, as well as an appendix of templates to help decoratorsreplicate the designs shown in the book.

Product Details

ISBN-13: 9780470380093
Publisher: Wiley
Publication date: 01/24/2012
Pages: 416
Sales rank: 266,322
Product dimensions: 8.94(w) x 11.28(h) x 1.23(d)

About the Author

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.

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 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

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, ANDFORGET-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 skills191

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

What People are Saying About This

From the Publisher

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

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

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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