Introduction | p. x |
Getting Started | p. xii |
Baking Equipment | p. 2 |
Art Supplies and Decorating Tools | p. 4 |
Baking Commandments | p. 6 |
Blank Canvases | p. 10 |
Cookies | p. 12 |
Simple Sugar Cookies | p. 14 |
Shortbread | p. 16 |
Gingerbread Cookies | p. 18 |
Meringue | p. 20 |
Ladyfingers | p. 23 |
Tuiles | p. 24 |
Macarons | p. 26 |
Cakes | p. 30 |
Lining Baking Pans | p. 32 |
Butter Cake with Simple Syrup | p. 34 |
Chocolate Cake | p. 36 |
Financiers | p. 38 |
Génoise Sponge Cake | p. 40 |
Madeira Cake | p. 42 |
Candies | p. 46 |
Crème Candies | p. 48 |
Modeling Chocolate | p. 50 |
Hard Candy | p. 52 |
Hard Candy Coating | p. 53 |
Hard Caramel | p. 54 |
Spoon Desserts | p. 56 |
Fruit Mousse | p. 58 |
Vanilla Pastry Cream | p. 59 |
Chocolate-Mousse | p. 60 |
Crème Chantilly | p. 62 |
Diagonal Chocolate Mousse Cups | p. 62 |
Lemon Curd | p. 64 |
Panna Cotta | p. 65 |
Icings | p. 66 |
Piping Basics | p. 68 |
Royal Icing | p. 70 |
Chocolate Ganache | p. 72 |
Swiss Buttercream | p. 73 |
Fondant and Piping Gel | p. 74 |
Marzipan | p. 78 |
American Buttercream | p. 80 |
Pastries and Crusts | p. 82 |
Pâte à Choux | p. 84 |
Pâte Sablée | p. 86 |
Cookie Crust | p. 88 |
Tart Crust | p. 89 |
Line | p. 90 |
Culinary Paints | p. 92 |
Crushed Pigments | p. 92 |
Egg Tempera for Baking | p. 94 |
Gel Food-Coloring Paints | p. 95 |
Brushes | p. 96 |
Creating a Template | p. 98 |
Recipes | |
Mehndi Hand Cookies | p. 100 |
Marimekko Cookies | p. 104 |
Postcard Cookies | p. 108 |
Strawberry Mousse with Joconde Cake | p. 112 |
Heart Tea Cakes | p. 116 |
Queen of Hearts Cookies | p. 118 |
Plaid Sweater Cookies | p. 124 |
Viking Wedding Cake | p. 128 |
Sculpture | p. 132 |
Carving | p. 134 |
Hand-Modeling | p. 135 |
Armature | p. 136 |
Building | p. 136 |
Manipulating | p. 136 |
Subtracting | p. 136 |
Constructing and Assembling | p. 136 |
Impasto | p. 137 |
Casting | p. 138 |
Chocolate Shells | p. 138 |
Chocolate Bowls | p. 140 |
Recipes | |
Banana Pudding Cake | p. 142 |
Dale Chihuly-Inspired Candy Nesting Bowls | p. 148 |
Free-Form Lollipops | p. 152 |
Sugarplums | p. 154 |
Sweet Coconut Sushii | p. 158 |
Tuile Cookie Spoons with Peanut Butter Mousse | p. 162 |
Mushroom Cookies | p. 166 |
Salted Caramel Cupcakes | p. 168 |
Hazelnut Coffee Mousse | p. 172 |
Origami Cookies | p. 176 |
Cloud Meringues | p. 178 |
Mad Hatter Marshmallow Pops | p. 180 |
Color | p. 184 |
Color Wheel | p. 186 |
Color Harmony | p. 186 |
Natural Hues | p. 187 |
Color Icings and Batters | p. 188 |
Recipes | |
Color Wheel Cupcakes | p. 189 |
Blackberry Curd | p. 192 |
Blue Velvet Cakes | p. 194 |
Colorful Spiral Cookies | p. 198 |
Matcha Gènoise Layer Cake | p. 202 |
Neapolitan Cake | p. 204 |
Mango and Yogurt Gelèes | p. 208 |
Spiced Wine-Poached Pears | p. 210 |
Snow Apples | p. 212 |
Grasshopper Pie | p. 214 |
Matcha White Chocolate Cheesecake | p. 216 |
Mendiants | p. 218 |
Pink Peppercorn Macarons | p. 220 |
Pomegranate Panna Cotta | p. 222 |
Vanilla Bean Baby Doughnuts | p. 224 |
Yema Candy | p. 226 |
Mixed Media | p. 228 |
Recipes | |
Southern Bombe | p. 232 |
Glittering Cookie Tree | p. 236 |
Yule Log Cake | p. 240 |
Anatomical Heart Cake | p. 246 |
Breakfast for Dessert | p. 252 |
Book Cake | p. 256 |
Templates | p. 262 |
Helpful Baking Websites | p. 266 |
Useful Suppliers | p. 268 |
Acknowledgments | p. 269 |
Index | p. 270 |
Table of Contents provided by Ingram. All Rights Reserved. |
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