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Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen's Professional Baking, 3e serves the needs of the fundamental baking course. However, in Baking and Pastry programs, students are more focused on decorating and design. This underscores the need for a book with complete and detailed instructions on decorating methods and techniques.
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.
Table of Contents
|History Of Cake Decorating||p. x|
|getting started||p. 1|
|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|
|basic piping skills||p. 35|
|Paper Cones (Cornets)|
|Practicing Border Skills|
|Small Classic Shells|
|floral piping skills||p. 53|
|Full-Blown Roses (Traditional Technique)|
|Full-Blown Roses (Nontraditional Technique)|
|intermediate piping skills||p. 63|
|Sweet Pea Clusters|
|Curved Shells With Shell Accents|
|Shells With Flutes|
|advanced piping skills||p. 77|
|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|
|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|
|the art of writing and painting||p. 107|
|Writing On An Iced Cake|
|Writing On A Sugar Plaque|
|Alphabet Writing Workshop|
|Writing Styles-Simple Block Lettering|
|Writing Styles-Elegant Lettering|
|Food Color Painting|
|royal icing piped fl owers||p. 121|
|Orange, Apple, Cherry, And Peach Blossoms, And Forget-Me-Nots|
|royal icing design skills||p. 133|
|Design Transfer-The Pinprick Method|
|Design Transfer-The Carbon Copy Method|
|Cornelli Lace And Sotas|
|hand modeling skills||p. 147|
|Granny Smith Apple|
|marzipan and chocolate modeling||p. 167|
|The Bridal Couple|
|Modeling Chocolate Rose|
|Chocolate Bow And Streamers|
|advanced royal icing piping and design skills||p. 191|
|Runouts Or Flooding|
|Bridge And Extension Work And Hailspotting|
|Simple Lace Designs|
|Filigree Lace Designs|
|Ring Design With Trelliswork|
|rolled icing design skills||p. 215|
|pastillage construction||p. 231|
|gumpaste flowers||p. 237|
|Pulled Blossoms And Buds|
|Basic Five-Petal Blossom With Bud|
|Four-Petal Blossom With Bud|
|advanced gumpaste fl owers||p. 257|
|Full-Blown Or Open Rose|
|Arum Or Calla Lily|
|Closed Tulip With Bud|
|Arranging A Round Spray|
|miniature cakes and decorated cookies||p. 283|
|cake and confectionery gallery||p. 293|
|Patterns And Cake Cutting Guides||p. 368|
|Table of Contents provided by Publisher. All Rights Reserved.|