Intro; Cover; Half Title; Title; Copyright; Contents; INTRODUCTION; 1 BASIC CAKE PREPARATION; TOOLS FOR BAKING AND DECORATING CAKES; BAKING A CAKE; TORTING AND FILLING CAKES; FILLING RECIPES; ICING RECIPES; FOOD COLOR; ICING A CAKE IN BUT TERCREAM; BUTTERCREAM ICED CAKES WITH TEXTURE; COVERING A CAKE WITH ROLLED FONDANT; STORAGE AND TRANSPORTATION OF CAKES; CAKE BOARDS; STACKING CAKES; CAKE CHART; 2 PIPING TECHNIQUES; USING PASTRY BAGS, TIPS, AND COUPLERS; TIP USAGE; BASIC PIPING; PIPED BORDERS; WRITING; SIMPLE FLOWERS; ADVANCED FLOWERS; BRUSH EMBROIDERY; 3 FONDANT AND G UM PASTE ACCENTS.

ESSENTIAL EQUIPMENTSILICONE BORDER MOLDS; ACCENTS WITH SILICONE MOLDS; ROLLING AND CUTTING GUM PASTE AND FONDANT; FLOWER MAKING BASICS; GERBERA DAISIES; ROSES; CALLA LILIES (ARUM LILIES); BOWS; RUFFLES AND FRILLS; BASIC SHAPES FOR HAND MODELING; HAND-MODELING ANIMALS; HAND-MODELING PEOPLE; 4 MISCELLANEOUS TECHNIQUES; STENCILS; ADDING SHIMMER AND SPARKLE TO CAKES; EDIBLE FROSTING SHEETS; PAINTING AND COLORING ON FONDANT; AIRBRUSHING; RESOURCES; ABOUT THE AUTHOR; ACKNOWLEDGMENTS; INDEX; A; B; C; D; E; F; G; H; I; J; L; M; P; R; S; T; V.