Professional Cake DecoratingHardback
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- Publisher: John Wiley & Sons Ltd
- Format: Hardback | 416 pages
- Dimensions: 231mm x 292mm x 36mm | 1,792g
- Publication date: 27 January 2012
- Publication City/Country: Chichester
- ISBN 10: 0470380098
- ISBN 13: 9780470380093
- Edition: 2, Revised
- Edition statement: 2nd Revised edition
- Sales rank: 65,092
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.
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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 Societe 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.
Back cover copy
A comprehensive guide to the art of cake decorating Drawing on her years of experience as an award-winning master cake designer, Toba Garrett presents an indispensable guide to classic cake artistry. Packed with inspiring cake designs, step-by-step instructions, and beautiful color photography, this comprehensive resource includes everything you need to create absolutely stunning special-occasion cakes. "Before I met Toba Garrett, I had only seen cakes as intricate and beautiful as the ones she creates in books. Her talent lies not only in her ability to design and execute exquisite cakes, but also in her skill in identifying and explaining the techniques necessary to get the same results she does--her thousands of students all over the world would heartily agree. This new edition of Professional Cake Decorating holds all the methods you need to create outstanding decorated cakes." --Nick Malgieri, author of "BAKE! and The Modern Baker" "A fantastic resource for anyone interested in the art and business of cake decorating. Toba generously shares years of hard-won knowledge and experience in a way that welcomes novices and inspires more advanced practitioners. If there could be an official textbook for decorators, this would be it." --Susan Schultz, Editorial Director, "American Cake Decorating"
"Professional Cake Decorating" is the definitive guide on the subject from master cake designer and IACP Award winner Toba Garrett. This comprehensive second edition has been completely revamped with all-new photography, and includes more cake decorating skills and techniques than ever before in a fresh, easy-to-use format. Whether you decorate cakes in a professional bakeshop or simply as a hobby, Toba Garrett provides all the information and guidance you'll need. This must-have resource begins with an introduction to the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Later chapters cover such topics as piping, writing and painting, royal icing design, hand modeling, pastillage construction, gumpaste flowers, and much more. A full chapter on miniature cakes and cookies includes techniques for making petits fours and other small treats, while a gallery of cakes and confections provides inspiration with color photos of breathtaking cakes and information on the skills needed to create each one. Featuring hundreds of step-by-step photos and illustrations and dozens of tried-and-tested recipes, "Professional Cake Decorating" is the only book that puts Toba Garrett's 30 years of training, traveling, teaching, and private decorating practice in the palms of your hands. A must for today's professional bakers, cake artists, baking and pastry students, and cake decorating enthusiasts, this book is an indispensable one-stop resource on the art of cake design.
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 APPLIQUE 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