Synopses & Reviews
From birthday parties, to baby showers, to holiday dinners, cakes play a special and delicious part in each celebration. Whether you have dabbled in cake baking and decorating before or you have never attempted to create a cake from scratch, "Picture Yourself Decorating Cakes" will introduce you to the pleasures of creating an edible work of art in your kitchen to share with family and friends. This primer on cake decorating includes recipes, methods, and tips that show you step-by-step how to bake and frost cakes that not only taste good but look beautiful. Full-color photographs illustrate each step of the cake creation process, including the ingredients to buy, the basic tools you will need, baking secrets, and decorating techniques from the simply striking to professional quality. Learn how to create cakes for a variety of occasions using buttercream, cream cheese, royal, and fondant icings. And if you want to take your cake decorating to a more advanced level, follow along with the accompanying DVD as co-author Linda Shonk shows you how to apply and mold her Choco-Pan fondant frosting into beautiful flowers and other designs to crown your cake with. Discover how fun and easy it is to create tasty and stunning cakes, cupcakes, petits fours, and more with "Picture Yourself Decorating Cakes!"
Weddings, birthday parties, bridal and baby showers, holidays. You name a special occasion, and a cake is there. Picture Yourself Decorating Cakes is your step by step guide to learn more about cake decorating, while creating delicious and eye-catching cakes of your own! With color photos and helpful hints from the experts, you will find yourself baking and decorating cakes like a pro while "wow'ing" friends and family. The book includes chapters on general baking tips, information on icing, tools you may need and basic ingredients you will need to bake your perfect cake. This book is the perfect read for anyone interested in learning the tricks of the trade from a renowned cake expert.
This primer on cake decorating includes recipes, methods, and tips that show step by step how to bake and frost cakes that not only taste good but look beautiful. Full-color photographs illustrate each step of the cake creation process, including the ingredients to buy, the basic tools needed, baking secrets, and decorating techniques from the simply striking to professional quality. The accompanying DVD shows how to apply and mold fondant frosting into beautiful flowers and other designs to crown a cake with.
About the Author
Sandy Doell has worked in the publishing industry as an editor and writer for over 15 years. Before embarking on a career in publishing at the age of 40, Sandy was a banquet manager and has held the hand of countless brides throughout their receptions and guided them through the rigors of greeting guests, cutting the cake, and dancing the first dance. She has worked with photographers and chefs of all sorts in a country club and a hotel setting. Sandy currently works as a freelance editor of technical, business, and game development books and is an award-winning editor of computer workshop materials for the Indiana University IT Training Department. She has edited hundreds of books, including $30 Film School by Michael Dean and dozens of other books for Thomson Course Technology. She has written one other book, Mom's Field Guide: What You Need to Know to Make it Through Your Loved One's Military Deployment, published in 2006 by Warrior Angel Press. The book is based on her experiences when her son, David, was deployed to Iraq with the U.S. Army in 2004. She is a veteran of 30+ interviews with radio personalities around the country in which she discusses the needs of troops and their families; she also maintains two web sites (momsfieldguide.com and whileourchildrenserve.com) in support of the families of deployed military personnel. In addition to writing, editing, and spending time with her family, Sandy's passions in life are camping and the outdoors, entertaining, and hunting morel mushrooms, which she does every spring in Southern Indiana. She loves old dishes, old books, and old photos. Sandy has successfully hosted every sort of party and event, including dinner in her home for over 60 people and, most recently, an English tea party/baby shower for 40. In addition to being a certified Indiana Master Naturalist, Sandy enjoys touring Civil War battlefields and camping in the northern woods of Michigan and Minnesota with her husband Dave.Linda Shonk, C.E.P.C. (American Culinary Federation Certified Executive Pastry Chef), is the developer of Choco-Pan rolled icing. Linda has owned and operated both retail and wholesale bakeries since 1974 and is a highly sought after culinary instructor. She teaches students at Sweet Art, Inc. (her place of business in Indianapolis), Ivy Tech Community College in Indianapolis, and travels around the United States giving classes and seminars on a wide variety of topics and techniques. She also has been a guest instructor at Indiana University, Purdue University, International Sugar Art in Atlanta, and Cal-Java International in Los Angeles. Linda has received many awards and much praise for her work as a culinary artist including A.C.F. gold, silver, and bronze medals and the prestigious Concepts In Food award. In addition to her work as an instructor, Linda's product Choco-Pan has made an impact on the rolled icing market and has shattered the stereotypes of "rolled fondant" in general. Linda appeared on the Food network as a team member in the Food Network Challenge: Award Cakes: Episode CC0409. She was the Mini-Challenge Winner for the Indy 500 phase of the cake contest.
Table of Contents
Introduction Pantry Basics Basic Ingredients You'll Need for Cake Baking Types of Flour (All Purpose, Self-Rising, Cake, Hard and Soft, Bread Flour) Sugars (Granulated, Light and Dark Brown, Confectioner's, and Superfine) Leavening Agents: They're Not as Scary as They Sound (Baking Powder, Baking Soda, Cream of Tartar) Fat: Shortening, Butter, Margarine, Cream Milk and Buttermilk Eggs Flavorings: Vanilla, Chocolate, and Others Food Coloring (More on This in Later Sections) Tools of the Trade: Plan Ahead—what dishes or display method will you use for your masterpiece Baking Pans (aluminum vs. coated,) Wire racks, Waxed paper, Cardboard, paper doilies, cake stands, Craft Knife, spatula, smoothing tool, Cutting Board, Floral Wire, Ribbon, Flower Nail, etc. Paintbrushes, Pastry Bags, Tips, Etc. Stands, Supports, dowel rods, plastic pillars, Turntables, Tabla Rosa: A cleared off workspace at each stage of the job Time: How much time to allow for each phase—so you don't end up frosting a warm cake just before your party starts General Baking Tips When Is a Cake Done? Removing a Cake from the Pan Stack and Freeze for Frosting Ease Crumb-Coating a Cake Filling a Cake Splitting Layers for Better Taste (and more oohs and ahs) The Creations Delicious, Home and Bakery Tested Cake Recipes (used by both authors for decades) Golden Sponge Cake Buttercream frosting Adult Birthday Cake A couple of other whimsical options Cupcakes Sheet Cake Carrot Cake Cream Cheese Frosting-a variation of buttercream Easter Cake Methods Child's Birthday Cupcakes Picnic Decorations Sheet or Stacked Red Cake With its own special frosting Decorated for Christmas For a Birthday Tawny Torte With Chocolate Ganache For a Baby Shower Groom's Cake Caramel Cake with Burnt Sugar Icing Anniversary Cake Sunday dinner cake Stack a simple cake Silver Cake Fondant Leaves Other Tools Reproducing Almost Anything Using Frosting as Your Medium More on Presentation Storing, Transporting, and Cutting Your Creations Accepting the Compliments