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introduction

Cake decorating is an art which can be practised at different levels. This book is designed to help you improve on basic skills by taking you through several designs which use sugarpaste (rolled fondant or ready-to-roll icing), royal icing and sugar flowers. The ideas and techniques are all easy to learn and you can adapt them to suit cakes for any occasion. You don’t need to be a brilliant designer; you just need a love of cake decorating to produce something really special.

I have used my years of teaching experience to write this book. I have based it on the many different courses I have taught and have tried to keep everything simple instead of getting into complicated measurements.

The sugarpaste cakes have been designed with the term “cut-out work” in mind and all the techniques are based around this. The royal icing is all geared towards piping skills; I have included basic and more advanced techniques so that you can stretch yourself as you feel ready. You will find many of the cutters have been used several times so that each one becomes a multifunctional cutter, which makes them a great investment. The cakes in both mediums gradually progress to a new level of difficulty, with extra ideas and techniques in between.

The basics of cake design never change; what changes are people’s ideas of what they expect from a cake and what it is meant to represent. Don’t allow yourself to be pushed into doing what you feel is beyond you, but remember it never harms to stretch yourself.

Whether you are working from home or doing a college course, I hope you will find this a helpful reference book to consult.