Cake art
Subtitle: simplified step-by-step instructions and illustrated techniques for the home baker to create showstopping cakes and cupcakes
By: text by Lindsay Kincaide ; photography by Diane Padys ; the Culinary Institute of America ; designs and techniques by Kate Cavotti and Alison McLoughlin.
Contributors: Cavotti, Kate.; McLoughlin, Alison.; Culinary Institute of America.
Publisher: Lebhar-Friedman Books
Published: 2008
Place of publication: New York
Language: eng
Number of pages: 207
ISBN-13: 9780867309225
Subjects: Cake decorating.; Cake.; Cupcakes.
Notes: Includes index.
Table of contents: value: 1. Cake decorating (Planning and designing a cake decorating project; value: Decorating projects with children; value: Decorating equipment); value: 2. Cakes and cupcakes (Preparing cake pans; value: Vanilla sponge cake; value: Chocolate sponge cake; value: Lemon chiffon cake; value: Chocolate chiffon cake; value: Carrot cake; value: Devil's food cake; value: Devil's food sheet cake; value: Hazelnut cream cake; value: Cooling, removing and storing cakes); value: 3. Fillings, icings, and meringues (Choosing a cake filling; value: Vanilla pastry cream; value: Lemon curd; value: Hard ganache; value: Soft ganache; value: Swiss meringue buttercream; value: Italian buttercream; value: Swiss meringue; value: Italian meringue); value: 4. Icing and décor mediums (Modeling chocolate; value: Dark modeling chocolate; value: White modeling chocolate; value: Gum paste; value: Marzipan; value: Pastillage; value: Fondant; value: Chocolate piping gel; value: Royal icing; value: Fresh flowers and fruit for décor; value: Sugaring flowers and fruit; value: Tempering chocolate); value: 5. Cake assembly (Covering cake boards; value: Assembling a cake; value: Filling a cake; value: Masking and icing a cake; value: Covering a cake with fondant or modeling chocolate; value: Glazing a cake with ganache; value: Doweling a cake); value: 6. Piping (Piping bags and tips; value: Coloring icing; value: Piping flowers, borders, and other décor; value: Floodwork; value: Buttercream rose cake; value: Meringue flowers cake; value: Buttercream flowers cupcakes; value: Chocolate bug cupcakes; value: Lemon meringue cupcakes; value: Sugar marshmallow cupcakes; value: Paint-by-number cake); value: 7. Modeling (Gum paste décor; value: Chocolate molds; value: Modeling chocolate leaves and flowers; value: Modeled figures; value: Marzipan fruit; value: Marshmallow flowers and designs for cupcakes; value: Blush pink hearts and roses cake; value: Chcolate rose and butterfly cake; value: Dogwood cake; value: Wizard cake; value: Farm animal cupcakes); value: 8. Stencils and cutouts (Stencils and tamping; value: Fondant, gum paste, and pastillage décor; value: Chocolate cutouts; value: Plaques for cupcakes; value: Chocolate silhouette and frame; value: Stenciling with confectioners' sugar or cocoa powder; value: Gift wrapped cake; value: Quilled Paisley cake; value: Glazed cake; value: Silhouette cake; value: Chocolate flower cupcakes; value: Mosaic cake); value: 9. Embossing, stamping, and painting (Stamping; value: Embossing; value: Painting with food colors; value: Painted hydrangea garden cake; value: Mermaid cake; value: Stamped wildflowers and butterflies cake; value: Pixie cake; value: Castle cake; value: Stamped plaques cake; value: Embossed monogram cupcakes; value: Stamped bugs and flowers cupcakes; value: Holiday cupcakes); value: Appendices (Scaling recipes; value: Conversion charts; value: Shopping resources; value: Templates).