The Well-Decorated CakeSterling Publishing Company, Inc., 2004 - 176 halaman As a Master Cake Designer and featured instructor at the prestigious Institute of Culinary Education in New York City, Toba Garrett has taught top industry professionals her decorating secrets. Now, using the same easy-to-follow style that worked so well in her acclaimed book, Creative Cookies, she brings her artistic vision and professional tips to you in this fully illustrated home cake-decorating course. From selecting the proper equipment to the basics of buttercream, easy techniques for creating piping flowers and ornamentation to advanced drapery and border designs, everything you need to become a better cake designer is included. You’ll find time-saving templates, a picture gallery of spectacular cakes, and a generous selection of Toba’s own recipes. The author lives in New York, NY. |
Isi
INTRODUCTION | 9 |
Creamy Icings 15 Rolled Icings 16 Color | 19 |
Splitting Filling 21 Piped Buttercream | 34 |
Lace Other Presses | 43 |
CHAPTER 7 | 76 |
Rose Leaves 83 Carnations | 84 |
Cymbidium Orchids 87 Azaleas 90 Flower | 91 |
Bride Groom Mice | 98 |
Swans Neck Head 105 Rolled | 107 |
INGREDIENTS FOR SUCCESS 133 | 111 |
Gilded Rose Cake 112 Scrolls Violets CHAPTER 10 | 117 |
Three Stages of Mocha Iced Cakes 118 MEASUREMENTS | 152 |
Monogrammed Wedding Cake 126 MONOGRAM | 162 |
Chocolate Raspberry Cake 129 SUPPLIES | 170 |
Edisi yang lain - Lihat semua
Istilah dan frasa umum
½ cup ½ inch Amaretto angle baking powder ball bottom bowl brush butter buttercream icing cake designers cake-decorating cake's confectioners cornstarch cream create curve decorating dots dowel drag the tip drape edge egg whites embroidery finish fl oz flour food colors fourth petal freehand Ganache gumpaste gumpaste flowers hand icing nail inch 1.3 cm Ingredients Isomalt lace layer lemon lines marzipan MASTER CHEF'S HINT meringue powder royal metal piping tip modeling chocolate modeling stick mold o'clock offset metal spatula overpiped parchment paper PASTE FOOD pastillage pastry bag pattern petal dust piece plastic wrap Position the tip powder royal icing pressure pull recipe refrigerator rolled fondant rolled icing rose round piping tip ruffles satin stitch scalloped scrolls seam sepal shape shells side silpat spackled paste spatula squeeze the pastry stamens Storage stringwork Sugarcraft Tbsp technique toothpick vanilla vegetable shortening wide end wire