Modern Cake Decorating

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    the HOMEMAKER'S PICTORIAL ENCYCLOPEDIA

    of

    modern cakedecorating

    BORDERS FLOWERS FIGURE PIPING TUBE WRITING GUM

    PASTE SUGAR MOLD COOKIES PASTRIES SANDWICHES

    PETITS FOURS CREAM PUFFS HORS D'OEUVRES SALADS

    DESSERTS SPUN SUGAR PULLED SUGAR CANDY

    Authors

    McKINLEY WILTON & NORMAN WILTON

    Second Edition

    Copyright 1954

    by

    McKinley Wilton and Norman Wilton

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    All rights reserved. This book, or parts thereof, may not be reproduced

    in any form without permission of the copyright owners.

    Published By

    McKINLEY WILTON AND NORMAN WILTON

    Wilton Enterprises, 11010 S. Halsted St., Chicago 28, 111

    PRINTED IN THE UNITED STATES OF AMERICA

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    Dedicated to the

    American Homemaker

    Who Constantly Searches

    for Better Ways

    to Serve Her

    Family and Friends.

    1st printing, October, 195410,0002nd printing June, 195510,0003rd printing February, 195610,0004th printing May, 195610,0005th printing November, 195610,0006th printing May, 195710,000

    7th printing November, 195710,0008th printing February, 195810,0009th printing June, 195810,000

    The authors wish to thank

    The Schram Advertising Company, Chicago, Illinois,

    for the ir valuab le assistanc e in prepa ring this book.

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    MR. MCKINLEY WILTON . . . world's most renowned

    Cake Decorator and Fine Candy Maker. Founder

    and President of the famous Wilton School of Cake

    Decorating and Fine Candy Making. Originator of

    the Modern Techniques of Master Cake Decorating

    and Pulled Sugar Work.

    MR. NORMAN WILTON . . . Famed Cake Decorator

    and Fine Candy Maker. The finest Pulled Sugar Work

    Artist in the country. Vice-President and Instructor

    of the Wilton School. Nationally known lecturer and

    demonstrator of Modern Cake Decorating Techniques.

    IT

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    The staff of the Wilton School - reading from left to their combined knowle dge is made availa ble to the

    right: McKinley Wilton, Martha Wilton Ellison, Nor- general public in this easy-to-understand, complete

    man Wilton, Mary Wilton, Wesley Wilton. Each mem- Encyc lopedia of Moder n Cake Decorating and Fine

    ber of the renowned Wilton Family shown here is an Candy Making,

    outstanding decorator and teacher. For the first time

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    THE WILTON SCHOOL

    The teaching record of the Wilton School is the

    greatest endorsement of the Wilton methods and the

    Wilton standing in the Cake Decorating and Fine

    Candy Making fields.

    Not only have over 4,000 professional bakers attended

    the School, but the student body has also comprised

    thousands of hotel chefs, home economists, home-arts

    teachers, dieticians, hobbyists and home makers.

    Students have come from every state in the Union and

    from many foreign countries as well.

    Periodically the Wilton School "takes to the road" and

    travels world-wide to hold classes. Wilton classes have

    been held in Hawaii, Japan, India, and in most of

    the countries in Europe and in Great Britain. In these

    countries it is the old-world masters who come to the

    Wiltons for the newest techniques and developments of

    Modern Cake Decorating.

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    Introduction

    We believe this is the most complete and practical book ever written on the subject of

    Modern Cake Decorating and Fine Candy Making for the home maker who wishes to

    learn these arts in her own kitchen.

    This book follows the Wilton Techniques as taught at the famous Wilton School of

    Cake Decorating. It has been written so that the homemaker who has had little or no

    experience can easily learn to decorate cakes, salads, fruit plates, hors d'oeuvres, etc.,

    beautifully and professionally.

    The Wilton Method of Teaching is a "do-it-yourself" method. Emphasis has been

    placed on large, detailed illustrations with just the necessary amount of easy-to-read,

    easy-to-understand and easy-to-follow instructions. Thumb through the book. You

    will be amazed at the large number of beautiful illustrations showing every step of the

    decorating process.

    Believing in "first things first" we begin with the simple but necessary equipment you

    will need, the types of icings, the "why's" and "when's" for using them . . . and then

    to the first simple steps of Cake Decorating.

    These are followed by simple border work designs. Then beautiful life-like flowers

    are shown and explained. We proceed to the easiest cake top designs and then to

    larger special cake arrangements. New and simple methods of Figure Piping and

    Color Technique used exclusively by the Wiltons are revealed. There are hundreds

    of illustrated ideas for cake tops and floral arrangements.

    All phases of the decorating process are fully illustrated and clearly explained.

    Everything taught at the Wilton School has been included in this book. There is a

    chapter devoted to Spun and Pulled Sugar Work, and a chapter on Fine Candy

    Making.

    With a little practice, following the Wilton Techniques written for you in this book,

    you will become a remarkably proficient and accomplished decorator and you will

    soon be turning out decorated pieces of professional quality.

    Your decorated pieces will be the envy of your friends and the topic of conversation

    among your guests. And you will be amazed at the personal satisfaction, the wonderful

    sense of creating something rare and beautiful, every time you decorate a cake.

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    CHAPTER PAGES

    I FUND AMENTAL DECORATING TECHNIQUES ..................................................................... 10-32

    Detailed explanations of icings, equipment and colors

    Icing the Cake ............................................................................................................................10

    Decorating Icings ................................................................................................................. ..12

    Ornamenting Tubes and Their Uses ...................................................................................14

    Constructing a Paper Cone ...................................................................................................17

    Using the Paper ConePressure Control .......................................................................... ..21

    Exercises .................................................................................................................. ...... 2 3

    Color Techniques ................................................................................................................. ..30

    II CAKE BORDERS .............................................................................................................................33-49

    Decorative borders for top, side and bottom of cakes56 in all.

    III FLOWERS ..........................................................................................................................................50-70

    A charming selection of flowers, each individually illustrated and explained.

    IV FIGURE PIPING ............................................................................................................................ .....71-83

    23 delightful figures, fully explained in words and pictures.

    Pressure Formation Method ................................................................................................ 71

    Fill-in Method ...................................................................................................................... ......79

    V TUBE WRI TING AND LET TERIN G.........................................................................................84-88

    Fancy tube writing. Old English, Free Script and Modern Block Lettering.

    VI GUM PASTE ............................................................................................................................ . 89-91

    Attractive table decorations

    VII SUGAR MOLD ...............................................................................................................................92-96

    Wonderful molded sugar.

    VIII COOKIES AND PASTRY.............................................................................................................97-104

    Decorating techniques extended to delicious pastries of many kinds

    IX DECORATING VARIATIONS .......................................................................................................105-109Hors d'oeuvres, sandwiches, salads, dessertsall dressed up for a party.

    X SPECIAL TECHNIQUES . ....................................................................................................... 110-112

    Lattice work, basket weaving, cake-top scenery painting.

    XI FLORAL ARRANGEMENTS AND CAKE TOPS .......................................................................113-132

    40 gorgeous designs.

    XII SPECIAL OCCASION CAKES .............................