Professional Cake Decorating / Edition 2

by Toba M. Garrett

Overview

Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen's Professional Baking, 3e serves the needs of the fundamental baking course. However, in Baking and Pastry programs, students are more focused on decorating and design. This underscores the need for a book with complete and detailed instructions on decorating methods and techniques.

Product Details

ISBN-13:	9780470380093
Publisher:	Wiley
Publication date:	01/24/2012
Edition description:	2nd Revised ed.
Pages:	416
Sales rank:	425,568
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.

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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 Around 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 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 flowers 121

Orange, Apple, Cherry, And Peach Blossoms, and Forget-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 skills 191

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 flowers 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.

Editorial Reviews

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.

Library Journal

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

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

From the Publisher