Cake Decorating Basics

Оглавление

Rachel Brown. Cake Decorating Basics

CONTENTS

INTRODUCTION

BAKING BASICS

Equipment

Types of Tins (Pans)

Tins

Frames

Novelty Tins

Lining Tins (Pans)

Lining Frames

Lining Novelty Tins (Pans)

Electric Ovens

Gas Ovens

Before Baking the Cake

Special Dietary Needs. Food intolerances

Food Allergies

Diabetes

THE CAKE ITSELF

Fruit Cake

Feeding Fruit Cakes

Sponge cake

Levelling Sponge Cakes

Cutting Sponge Cakes in Half

Filling Sponge Cakes

PERFECT CAKE COVERINGS

Working with Marzipan

Covering Sponge Cakes with Marzipan

Covering Fruit Cakes with Marzipan

Working With Sugarpaste (Rolled Fondant or Ready-to- Roll Icing)

Kneading Sugarpaste

Covering Cakes and Boards with Sugarpaste

Covering Round and Oval Cakes with Sugarpaste

Covering Square and Hexagonal Cakes with Sugarpaste

Covering Number Cakes with Sugarpaste

Covering Novelty Cakes with Sugarpaste

Covering Boards with Sugarpaste

Colouring Sugarpaste

The Colour Wheel

Marbling Sugarpaste

SIMPLE DECORATING TECHNIQUES

Ribbons

Attaching Ribbons to Covered Cakes

Attaching Ribbons to Boards

Tying Bows

Sausage Edges

Texture

Using Wallpaper to Create Texture

Twisted Edges

Attaching Twisted Edges to Boards

Attaching Twisted Edges to Cakes

Stippling

Embossing

Piping Embossing

Crimping

Inner Crimping

Cut-outs

Inserts

Quilling

Painting

ADVANCED DECORATING TECHNIQUES

Frills

Making Side Templates

Making Frills

Piping

Working with Royal Icing

Colouring Royal Icing

Making Piping (Decorating) Bags

Inserting Piping Tubes (Nozzles)

Filling Piping (Decorating) Bags

Simple Piping Techniques

Advanced Piping Techniques

Special Effects

Smooth Grass

Bushes and Grass

Water

Pebbles and Rocks

Fir Tree

Log

Bulrushes

Sand

Mud

Bark

Bricks

Stonework

Modelling

Ball

Cone

Cylinder

Modelled Figures

EASY TIERED WEDDING CAKES

Tiered Wedding Cakes

Using a Cake Stand

Using Pillars

Using a Separator

Making Stacked Cakes

THE ESSENTIALS

Storage and Transportation

Cutting Cakes

Cutting Round and Square Cakes

Portion Guide

Marzipan Guide

Sugarpaste (Rolled Fondant or Ready-to-Roll Icing) Guide

RECIPES

Fruit Cake

Gluten-Free Fruit Cake

Egg-Free Fruit Cake

Dairy-Free Fruit Cake

Diabetic Fruit Cake

Sponge Cakes

Gluten-Free Sponge Cake

Egg-Free Sponge Cake

Gluten-, Dairy- and Egg-Free Sponge Cake

Dairy-Free Sponge Cake

Diabetic Sponge Cake

Marzipan

Egg-Free Marzipan

Nut-Free Marzipan

Sugarpaste (Rolled Fondant or Ready-to-Roll Icing)

Royal Icing

Royal Icing with Albumen Substitute

Mexican Paste

Index

Отрывок из книги

cake decorating basics

Cake decorating is a skill that anyone can master with a little guidance. In this fact-packed reference book, Rachel Brown takes the reader back to basics and proves at the same time that cake decorating really can be fun.

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There are all sorts of tins available for making cakes, ranging from round and square ones to petal- and oval-shaped varieties. Always go for a good, sturdy make. You will not only get a better-quality cake from it but, if you look after it, it will last for a lifetime.

If possible, avoid square tins with rounded corners. Cakes made in these tins never look good when they are covered and decorated, because their edges are not crisp enough. Tins with loose bottoms are also a poor investment as their bases warp with time, resulting in leaks. Finally, non-stick tins may seem like time savers, but their nonstick surfaces gradually wear off – requiring you to line them anyway.

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