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This title in other editions

Professional Cake Decorating

by

Professional Cake Decorating Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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

Synopsis:

The comprehensive guide to amazing cake decoration—now fully updated

Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all 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. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, 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 Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and 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 decorators replicate the designs shown in the book.

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 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 fl owers 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 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

Product Details

ISBN:
9780470380093
Author:
Garrett, Toba
Publisher:
John Wiley & Sons
Author:
Garrett, Toba M.
Subject:
Baking
Subject:
Professional Baking & Pastry
Subject:
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Copyright:
Publication Date:
20111007
Binding:
HARDCOVER
Language:
English
Pages:
416
Dimensions:
287 x 226 x 30.9 mm 63.39 oz

Related Subjects

Business » Management
Cooking and Food » Baking » Cakes » General
Cooking and Food » Baking » General
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity » General
Health and Self-Help » Psychology » General

Professional Cake Decorating New Hardcover
0 stars - 0 reviews
$65.00 In Stock
Product details 416 pages John Wiley & Sons - English 9780470380093 Reviews:
"Synopsis" by , 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

"Synopsis" by , The comprehensive guide to amazing cake decoration—now fully updated

Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all 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. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, 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 Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and 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 decorators replicate the designs shown in the book.

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