Professional Cake Decorating / Edition 2 available in Hardcover
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 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 Awardwinning Wedding Cake Art and Design. In 2010, Dessert Professional magazine named Garrett one of the Top Ten Cake Artists in America.
Table of Contents
HISTORY OF CAKE DECORATING x
LESSON 1 getting started 1
EQUIPMENTCOVERING A CAKE BOARDWORKING WITH COLORTHE ART OF ICING A CAKEASSEMBLING A LAYERED CAKECRUMB-COATING AND ICING A CAKESPACKLING A CAKEICING A ROUNDCAKE WITH ROLLED FONDANTICING A SQUARE CAKE WITH ROLLED FONDANTCOVERING A CAKE WITH GANACHEROYAL ICING A MARZIPAN CAKESTACKING CAKE TIERSTIERS WITH COLUMNS OR PILLARS
LESSON 2 basic piping skills 35
PAPER CONES (CORNETS)ICING PREPARATIONWARM-UP EXERCISESPRACTICING BORDER SKILLSSTAR FLOWERSMALL CLASSIC SHELLSLARGE SHELLSBALLOONINGROSETTESZIGZAGREVERSE SHELLSFLEUR-DE-LISGARLANDSROPELEAVES
LESSON 3 floral piping skills 53
SKILLS CHECKICINGROSEBUDHALF-ROSEFULL-BLOWN ROSES (TRADITIONAL TECHNIQUE)FULL-BLOWN ROSES (NONTRADITIONAL TECHNIQUE)
LESSON 4 intermediate piping skills 63
ICING COMPONENTSGRAPE CLUSTERSSWEET PEA CLUSTERSE SHELLSCURVED SHELLS WITH SHELL ACCENTSSHELLS WITH FLUTESRUFFLESSWAGSBOWSBASKET WEAVE
LESSON 5 advanced piping skills 77
PART I: ADVANCED OVERPIPED TOP AND BOTTOM BORDERDESIGNSTOP BORDER—OVERPIPED SCALLOPSBOTTOM BORDER—OVERPIPED GARLANDS (CRESCENTS) WITHSCALLOPSTOP BORDER—SHORT OVERPIPED SCALLOPSBOTTOM BORDER—RUFFLES WITH OVERPIPED SCALLOPSTOP BORDER—SINGLE SWAGS WITH OVERPIPED SCALLOPSBOTTOM BORDER—DOUBLE SWAGS WITH OVERPIPED SCALLOPSTOP BORDER—REVERSE OVERPIPED SCALLOPSBOTTOM BORDER—OVERPIPED GARLAND (CRESCENT) WITH RUFFLES ANDREVERSE SCALLOPS
PART II: ADVANCED TOP AND BOTTOM BORDER DESIGNSTOP BORDER—REVERSE SHELLS WITH SCALLOPED STRINGSBOTTOM BORDER—ZIGZAGS WITH LARGE SHELLS AND SCALLOPSTOP BORDER—LARGE SHELLS WITH OVERPIPED S SCROLLSBOTTOM BORDER—SHELLS WITH SCALLOPSTOP BORDER—GARLANDS WITH DOUBLE STRINGS AND DROPSTRINGSTOP BORDER—FLEUR-DE-LIS WITH OVERPIPING AND DROPSTRINGSBOTTOM BORDER—ROSETTES WITH DROP STRINGS
LESSON 6 the art of writing and painting 107
ALPHABET PRACTICEWRITING ON AN ICED CAKEWRITING ON A SUGAR PLAQUEALPHABET WRITING WORKSHOPWRITING STYLES—SIMPLE BLOCK LETTERINGWRITING STYLES—ELEGANT LETTERINGHAND PAINTINGFOOD COLOR PAINTING
LESSON 7 royal icing piped fl owers 121
ORANGE, APPLE, CHERRY, AND PEACH BLOSSOMS, ANDFORGET-ME-NOTSPRIMROSESVIOLETSPANSIESSWEET PEASDAISIESPUSSY WILLOWS
LESSON 8 royal icing design skills 133
DESIGN TRANSFERSDESIGN TRANSFER—THE PINPRICK METHODDESIGN TRANSFER—THE CARBON COPY METHODEMBROIDERY TECHNIQUESBRUSH EMBROIDERYFREEHAND EMBROIDERYCORNELLI LACE AND SOTASSATIN-STITCH EMBROIDERYSWISS DOTSEYELET EMBROIDERY
LESSON 9 hand modeling skills 147
ORANGELEMONBOSC PEARGRANNY SMITH APPLEPEACHAPRICOTSTRAWBERRYRASPBERRIESPUMPKINMANGOJALAPENO PEPPERCARROTBANANAHEIRLOOM TOMATO
LESSON 10 marzipan and chocolate modeling 167
MARZIPAN MODELINGTHE BRIDAL COUPLEBABY MOUSEFATHER PENGUINBEAR CHEFKIDDY BEARCHOCOLATE MODELINGMODELING CHOCOLATE ROSECHOCOLATE BOW AND STREAMERS
LESSON 11 advanced royal icing piping and design skills191
RUNOUTS OR FLOODINGBRIDGE AND EXTENSION WORK AND HAILSPOTTINGSIMPLE LACE DESIGNSFILIGREE LACE DESIGNSRING DESIGN WITH TRELLISWORKLATTICECUSHION LATTICEFLOATING COLLAR
LESSON 12 rolled icing design skills 215
RUFFLINGCLASSICAL DRAPERYFREEHAND DRAPERYAPPLIQUÉBRAIDINGSMOCKINGRIBBON BOUQUETTASSELSCRIMPING
LESSON 13 pastillage construction 231
LESSON 14 gumpaste flowers 237
PLUNGER FLOWERSPULLED BLOSSOMS AND BUDSBASIC FIVE-PETAL BLOSSOM WITH BUDFOUR-PETAL BLOSSOM WITH BUDFORGET-ME-NOTHYACINTHMIMOSACHERRY BLOSSOMFOLIAGEFREEHAND LEAVESCUTTER LEAVESFLORAL CORSAGECORSAGE
LESSON 15 advanced gumpaste fl owers 257
CLASSIC ROSEFULL-BLOWN OR OPEN ROSECARNATIONAZALEAARUM OR CALLA LILYANTHURIUM LILYCLOSED TULIP WITH BUDHIBISCUSTIGER LILYCYMBIDIUM ORCHIDARRANGING A ROUND SPRAY
LESSON 16 miniature cakes and decorated cookies 283
PETITS FOURSDECORATED COOKIES
LESSON 17 cake and confectionery gallery 293
LESSON 18 recipes 329
APPENDIX 1 PATTERNS AND CAKE CUTTING GUIDES 368
APPENDIX 2 MEASUREMENTS 386
What People are Saying About This
"…a comprehensive resource…" (Wedding Cakes, January 2007)
"…every lesson is easy to follow…" (Cakes and Sugarcraft, Spring Issue)
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.
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.