The Complete Photo Guide to Cake Decorating.

ISBN:

9781610581929

Title:

Author:

Carpenter, Autumn.

Personal Author:

Carpenter, Autumn.

Edition:

1st ed.

Physical Description:

1 online resource (961 pages)

Contents:

Intro -- Cover -- Title Page -- Contents -- Introduction -- Basic Cake Preparation -- Tools for Baking and Decorating Cakes -- Baking the Cake -- Torting and Filling Cakes -- Filling Recipes -- Baking Cupcakes -- Filling Cupcakes -- Icing Recipes -- Rolled Icing and Icing for Sculpting Recipes -- Food Color -- Icing the Cake in Buttercream -- Buttercream Iced Cakes with Texture -- Covering a Cake with Ganache -- Covering a Cake with Rolled Fondant -- Cake Mortar -- Icing a Cupcake -- Covering Cupcakes with Ganache -- Covering Cupcakes with Fondant -- Crispy Treat Sculptures -- Cake Boards -- Stacking Cakes -- Shelf Life, Storage, and Transportation of Cakes -- Cupcake Chart -- Understanding Circumference and Diameter -- Cake Chart -- Piping Techniques -- Using Pastry Bags, Tips, and Couplers -- Tip Usage -- Basic Piping -- Piped Borders -- Writing -- Simple Flowers -- Advanced Flowers -- Royal Icing Decorations -- Run Sugar Pictures -- Brush Embroidery -- Stringwork -- Extension Work -- Lacework -- Projects -- Fondant and Gum Paste Accents -- Pasta Machine -- Clay Extruders -- Silicone Border Molds -- Accents with Silicone Molds -- Accents with Candy Molds -- General Rolling and Cutting Instructions for Gum Paste and Fondant Pieces -- Cookie Cutter Cutouts -- Gum Paste Letter Cutters -- Patchwork Cutters -- Making Picks -- 3-D Gum Paste Pieces -- Plunger Cutters -- Basic Information on Flower Making -- Gerbera Daisies -- Roses -- Stephanotis -- Calla Lily (Arum Lilies) -- Faux Fabric Roses and Leaves -- Curly Streamer Bow -- Gum Paste Bows -- Ribbon Bands -- Dividing and Marking the Cake for Drapes and Swags -- Ruffles and Frills -- Drapes -- Smocking -- Eyelet Decorating -- Quilling Gum Paste -- Basic Shapes for Hand Modeling -- Hand-Modeling Animals -- Hand-Modeling People -- Projects -- Miscellaneous Techniques.

Adding Shimmer and Sparkle to Cakes -- Stencils -- Edible Frosting Sheets -- Painting and Coloring on Fondant -- Airbrushing -- Cricut Cake -- Natural Landscapes -- Chocolate Wrapped Cake -- Chocolate Molding -- Gelatin Accents -- Isomalt -- Projects -- Design Gallery -- Resources -- About the Author -- Acknowledgments -- Index -- Copyright Page.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cake decorating--Pictorial works.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

New York :

Quarto Publishing Group USA,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.86539002	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

With hundreds of techniques and over 1,000 photos, this is "an all-inclusive look at how to make a stunning cake from start to finish . . . exceptional" (Library Journal). This clearly organized resource is like having a cake decorating workshop in a book. Discover useful tips for embellishing with buttercream, royal icing, fondant, gum paste, and more. The easy-to-follow instructions and 1,000+ photos include techniques for piping, string work, creating and shaping a variety of flowers, molding chocolate, and adding patterns with stencils. Cake pro Autumn Carpenter shows how to create striking florals, borders, and accents with silicone molds, hand modeling, pastry tips, cookie cutters, and more. You can also take your skills up a notch and wrap a cake in chocolate, make decorations with isomalt, and use gum paste for quilling. Try new techniques with confidence, and get inspired by a gallery of colorful ideas for holiday cakes, birthday cakes, children's cakes, wedding cakes, and special occasion cakes. This detailed book includes:·Cake preparation and baking basics·Recipes for fillings and icings·Ideas and instruction for decorating cupcakes·Piping techniques for making lifelike and fantasy flowers, eye-catching borders, distinctive lettering, and more·Instructions for creating appealing accents like beading, ropes, and lace using fondant and gum paste·Key decorating tools and how to use them·Techniques for incorporating airbrushing, edible frosting sheets, and chocolate molding for one-of-a-kind designs, and more

Author Notes

Based in Fort Wayne, Indiana, Autumn Carpenter is a nationally known confectionery artist, author, and demonstrator. She has published several books, including The Complete Photo Guide to Cake Decorating, The Complete Photo Guide to Cookie Decorating, and Decorating Cakes, Cupcakes, and Cookies with Kids. She demonstrates annually at the I.C.E.S. (International Cake Exploration Societe) and travels across the United States, sharing the craft of cake decorating and other confectionery arts. Autumn is co-owner of Country Kitchen SweetArt, a retail cake and candy supply store that has been in her family for over 45 years. The business caters to walk-in store sales, catalog sales, and an online store, shopcountrykitchen.com. Autumn has developed her own line of useful tools and equipment for cake decorating and cookie decorating, and sells them online and in many cake and candy supply stores throughout the United States and in several other countries. Her cakes and products have been featured in numerous publications and magazines, including American Cake Decorating and Cake Central.

Reviews (1)

Library Journal Review

Sugar artist Carpenter (All About Candy Making) perfectly explains her book: "If you are a beginning decorator, this book will serve as a step-by-step course in cake decorating. If you are an experienced or professional decorator, this book will quickly become your go-to guide when seeking out new techniques." This is an all-inclusive look at how to make a stunning cake from start to finish. Organized in easy-to-browse sections, it takes readers through the process from preparation, tools, and recipes; to decorating techniques and templates; to extras to make your projects special; to a gallery of designs for inspiration. The numerous photographs are not only visually appealing but educational, and add to the quality of this exceptional work. Essential for anyone interested in baking and decorating cakes. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

Ganache Ganache is made by mixing heavy cream with chocolate to make a glaze that is satiny and rich. Ganache can be poured over a cake or whipped to spread on a cake. It also makes a delicious filling. This recipe calls for dark chocolate, but ganache can also be made with white, milk, semi-sweet, or bittersweet chocolate. White chocolate is not technically chocolate because it lacks cocoa powder, but the presence of cocoa butter allows it to work similarly to milk, semi-sweet, or bittersweet chocolate. White chocolate can be colored. Use an oil-based coloring to color white chocolate. The cocoa butter content in the chocolate will affect the thickness of the ganache. A couverture chocolate, or a chocolate with a high amount of cocoa butter, is best for ganache recipes. If using a chocolate with a lower cocoa butter content, the amount of cream can be increased. For the richest, best ganache, use real chocolate with cocoa butter, not candy coating, which has various oils. Candy coating is an affordable alternative and may be used, although the quality of the ganache will not be as good. Ganache Recipe - 3 tablespoons (42 g) unsalted butter - 1/3 cup (80 g) whipping cream - 8 ounces (227 g) dark chocolate In a heavy duty saucepan, combine cream and butter. Cook on medium heat until it boils. Remove from heat. Add the chocolate and stir until almost all the chocolate is melted. Whisk the ganache until it is thoroughly melted and the icing is glossy. If chocolate has not completely melted, place the saucepan back on the stove. Heat on warm or very low until the chocolate is melted. Pour or spoon over cake. Yields: 1 1/2 cups (375 mL) Quality Counts: Chocolate will differ tremendously in flavor, texture, and thickness. The taste and quality of the ganache will depend on the chocolate used. Choose chocolate that is delicious and melts in your mouth when eaten out of the package, and it will make a fantastic ganache. Storing Ganache A cake covered in ganache can be kept at room temperature for one to two days. Unused ganache should be kept in the refrigerator. Ganache can be reheated by placing the ganache in the top pan of a double boiler over warm water. If a whipped ganache is desired, allow ganache to come to room temperature before whipping. Ganache may be reheated in the microwave for 5--10 seconds. Stir, then heat again if necessary, until ganache is desired thickness. Excerpted from The Complete Photo Guide to Cake Decorating by Autumn Carpenter All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.