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Professional Cake Decorating,9780470380093
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Professional Cake Decorating

by
Edition:
2nd
ISBN13:

9780470380093

ISBN10:
0470380098
Format:
Hardcover
Pub. Date:
1/24/2012
Publisher(s):
Wiley

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What version or edition is this?
This is the 2nd edition with a publication date of 1/24/2012.
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Summary

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.

Author Biography

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

Acknowledgmentsp. v
Introductionp. viii
History Of Cake Decoratingp. x
getting startedp. 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
basic piping skillsp. 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
floral piping skillsp. 53
Skills Check
Icing
Rosebud
Half-Rose
Full-Blown Roses (Traditional Technique)
Full-Blown Roses (Nontraditional Technique)
intermediate piping skillsp. 63
Icing Components
Grape Clusters
Sweet Pea Clusters
E Shells
Curved Shells With Shell Accents
Shells With Flutes
Ruffles
Swags
Bows
Basket Weave
advanced piping skillsp. 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 paintingp. 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
royal icing piped fl owersp. 121
Orange, Apple, Cherry, And Peach Blossoms, And Forget-Me-Nots
Primroses
Violets
Pansies
Sweet Peas
Daisies
Pussy Willows
royal icing design skillsp. 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
hand modeling skillsp. 147
Orange
Lemon
Bosc Pear
Granny Smith Apple
Peach
Apricot
Strawberry
Raspberries
Pumpkin
Mango
Jalapeno Pepper
Carrot
Banana
Heirloom Tomato
marzipan and chocolate modelingp. 167
Marzipan Modeling
The Bridal Couple
Baby Mouse
Father Penguin
Bear Chef
Kiddy Bear
Chocolate Modeling
Modeling Chocolate Rose
Chocolate Bow And Streamers
advanced royal icing piping and design skillsp. 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
rolled icing design skillsp. 215
Ruffling
Classical Drapery
Freehand Drapery
Appliqué
Braiding
Smocking
Ribbon Bouquet
Tassels
Crimping
pastillage constructionp. 231
Pastillage Figures
gumpaste flowersp. 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
advanced gumpaste fl owersp. 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
miniature cakes and decorated cookiesp. 283
Petits Fours
Decorated Cookies
cake and confectionery galleryp. 293
recipesp. 329
Patterns And Cake Cutting Guidesp. 368
Measurementsp. 386
Bibliographyp. 395
Indexp. 396
Table of Contents provided by Publisher. All Rights Reserved.


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