Professional Cake Decorating

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Photography by

STEVEN MARK NEEDHAMIllustrations by

C H R I S T I N E M AT H E W S

J O H N W I L E Y & S O N S, I N C.

L L L L L L L L L L L L L

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X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X

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This book is printed on acid-free paper. Copyright 2007 by John Wiley & Sons, Inc. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada Design by Mauna Eichner and Lee Fukui No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: permcoordinator@wiley.com. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or tness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of prot or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www.wiley.com. Library of Congress Cataloging-in-Publication Data: Garrett, Toba. Professional cake decorating / Toba Garrett ; photography by Steven Mark Needham ; Illustrations by Christine Mathews. p. cm. Includes bibliographical references. ISBN-13: 978-0-471-70136-1 (cloth) ISBN-10: 0-471-70136-X (cloth) 1. Cake decorating. I. Title. TX771.2.G36 2006 641.8'6539--dc22 2005035002 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1

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To P h o e n i x , o u r l o v e

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ContentsIntroduction History of Cake Decorating

viii xi 2 24 34 46 68 78 88 102 130 142

Lesson 1BASIC PIPING SKILLS

Lesson 2FLORAL PIPING SKILLS

Lesson 3I N T E R M E D I AT E P I P I N G S K I L L S

Lesson 4A D VA N C E D B O R D E R S K I L L S

Lesson 5THE ART OF WRITING

Lesson 6R O YA L I C I N G P I P E D F L O W E R S

Lesson 7R O YA L I C I N G D E S I G N S K I L L S

Lesson 8THE ART OF ICING A CAKE

Lesson 9HAND MODELING SKILLS

Lesson 10M A R Z I P A N A N D C H O C O L AT E M O D E L I N G

Lesson 11A D V A N C E D R O YA L I C I N G P I P I N G AND DESIGN SKILLS

158

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Lesson 12ROLLED ICING DESIGN SKILLS

174 186 192 206 224

Lesson 13PA S T I L L A G E C O N S T R U C T I O N

Lesson 14G U M PA S T E F L O W E R S B A S I C F L O R A L S K I L L S

Lesson 15A D VA N C E D G U M PA S T E F L O W E R S

Lesson 16M I N I AT U R E C A K E S A N D D E C O R AT E D C O O K I E S

Lesson 17C A K E B O A R D S, C O L O R C H A R T S, PA I N T I N G, AND MORE TECHNIQUES

232 240 258 289 331 339 341

Lesson 18CAKE AND CONFECTIONARY GALLERY

Lesson 19RECIPES

Appendix 1P AT T E R N S

Appendix 2MEASUREMENTS Bibliography Index

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Introductionrofessional Cake Decorating was developed as a book on the subject that is standardized, thorough in scope and technique, and a highly professional study guide that addresses the needs of a reemerging and growing industry. Over the past two decades, many of my professional and vocational students have expressed an interest in one book that teaches, explains, and guides them through the difcult and specialized techniques used in the cake decorating industry. I am happy to say that Professional Cake Decorating is such a book. Drawing on thirty years of training, traveling, teaching, and running an independent cake decorating business, I unfold the secrets of cake decorating and teach this intricate art using more than 200 step-by-step and portrait photographs, more than 125 drawings and patterns, more than 35 tested recipes, a gallery of the most spectacular cake and confectionery art imaginable, and a plethora of personal hints and proven techniques. This textbook is designed for the serious study and mastery of cake decorating. The student can expect a guiding hand to take them from the most basic techniques of piping cake borders and roses to designing a tiered cake featuring advanced embroidery piping, Australian string and bridgework, overpiped and cushion lattice techniques, a three-dimensional pastillage structure, handsculpted sugar roses, full-size fruits and vegetables made from marzipan, beautiful handpainted owers, or a life-size water pitcher decorated with stunning piping and embroidery work that is filled with exquisite and exotic gumpaste owers. Each lesson ends with a review that reinforces the concepts and techniques presented and helps prepare the student for the upcoming lesson. Students can study in a classroom, kitchen environment, or independently at their own pace, as the book helps develop their professional habits and skills. Each chapters practical review provides students the opportunity to continue practicing the skills and steps necessary to master the techniques. An Instructors Manual (0-471-78197-5) for Professional Cake Decorating is available to qualied adopters. This manual is designed to aid the instructor in delivering instructions in a clear and easy manner. It assists in designing lessons

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ix

to t students needs, presents helpful hints and exercises for struggling students, and provides an answer key to each End-of-Lesson Review. The Instructors Manual also provides steps and techniques for organizing and designing a curriculum for the length of time allocated to the cake decorating portion of students training. Professional Cake Decorating is also designed for use by industry professionals such as bakers, cake decorators in small communities and large store chains, specialty shop owners, and independent cake designers. For the small bakery, this book can be an invaluable resource for rejuvenating cake decorating skills. There is always a market for cakes that are professionally designed and executed. A professional training guide such as this book empowers bakers and gives them the condence and the ability to try new techniques. Professional Cake Decorating can be useful in dramatically improving the overall look and design of cakes. In larger establishments such as supermarket chains, Professional Cake Decorating can be a valuable training guide and an excellent resource for the baker and decorator. Supermarket training is relatively short and specic to the types of cakes produced. The supermarket artist is often limited in the designs used at the facility. However, customers often want a variation on a theme or something slightly different that may require a technique the decorator does not possess. This is a perfect opportunity to reach for a book that provides immediate assistance and quickly conveys the skills necessary to produce cakes to fulll the customers request. The improved cakes can increase sales and offer the customer more choices. Professional Cake Decorating is also an invaluable guide to the established professional who is skilled in a wide range of techniques. I refer to other texts when custom designing for a client, thinking of new designs or options for a photo shoot, or reviewing an unusual technique. A book such as this is helpful when a technique is unfamiliar or when a project requires unusual skills, such as painting on a cake and knowing to mix gel or paste colors with liquid whitener to bring out the pastel shade of the food color. The icing on the cake is thus a canvas on which the artist can express ideas, no matter his or her skill level. Professional Cake Decorating is also a baking text with a wide range of cake, sugarcraft, and icing formulas designed for small and large kitchens. Cake decorating books often lack recipes because the focus of the book is on how things look rather than how they taste. This book emphasizes the importance of good recipes, their functionality, and their scope. The reader has many recipes to choose from to apply their decorating skills. Cake decorating is an art and requires consistent practice