Items related to Professional Cake Decorating and How Baking Works Set
Everything you need to create stunning cake decorations
Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at–your–fingertips resource to the special methods and techniques unique to cake decorating.
Professional Cake Decorating is:
- a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers
- a powerful tool for making dramatic improvements in the overall look and design of cakes
- a valuable training handbook and resource for bakers and decorators
- a comprehensive reference of successful professional skill sets
Using more than 200 step–by–step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur–de–lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.
Complete with more than three dozen tried–and–tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must–have for today′s bakers, cake decorators, specialty shop owners, and independent cake designers.
"synopsis" may belong to another edition of this title.
Review:
"...a comprehensive resource..." (Wedding Cakes, January 2007)
About the Author:
"...every lesson is easy to follow..." (Cakes and Sugarcraft, Spring Issue)
"...a comprehensive resource..." (Wedding Cakes, January 2007)
"...every lesson is easy to follow..." (Cakes and Sugarcraft, Spring Issue)
TOBA GARRETT heads the department of cake decorating and design at the Institute of Culinary Education in New York City. She is the author of The Well–Decorated Cake and Creative Cookies: Delicious Decorating for Any Occasion. She is a member of International Cake Exploration Societé (ICES) and former president of the Confectionary Arts Guild of New Jersey.
"About this title" may belong to another edition of this title.
- PublisherJohn Wiley & Sons
- Publication date2006
- ISBN 10 0470127058
- ISBN 13 9780470127056
- BindingHardcover
- Number of pages736
- Rating
(No Available Copies)
Search Books: Create a WantIf you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!
Create a Want