Introduction
BAKING BASICS
Equipment
Types of Tins (Pans)
Lining Tins (Pans)
Lining Frames
Lining Novelty Tins (Pans)
Before Baking the Cake
Special Dietary Needs
THE CAKE ITSELF
Fruit Cake
Sponge Cake
PERFECT CAKE COVERINGS
Working with Marzipan
Working with Sugarpaste (Rolled Fondant or Ready to Roll Icing)
SIMPLE DECORATING TECHNIQUES
Ribbons
Sausage Edges
Texture
Twisted Edges
Stippling
Embossing
Crimping
Cut-Outs
Inserts
Quilling
Painting
ADVANCED DECORATING TECHNIQUES
Frills
Piping
Special Effects
Modelling
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
Portion Guide
Recipes
Index
