Toba M. Garrett

Professional Cake Decorating

• Gebundenes Buch

Produktbeschreibung

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

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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.

Produktdetails

• Verlag: Wiley & Sons
• 2. Aufl.
• Seitenzahl: 416
• Erscheinungstermin: 24. Januar 2012
• Englisch
• Abmessung: 292mm x 230mm x 38mm
• Gewicht: 1783g
• ISBN-13: 9780470380093
• ISBN-10: 0470380098
• Artikelnr.: 34007293

Autorenporträt

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.

Inhaltsangabe

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