Step-by-Step Cake Decorating
Subtitle: The New All-Colour Guide to Beautiful, Imaginative, and Mouthwatering Cake Decorating Ideas
Contributors: Suthering, Jane.
Publisher: Apple
Published: 1988
Language: eng
Format: Paperback
Number of pages: 127
Subjects: Cake decorating.; Icings, Cake.
Description: _Step-by-Step Cake Decorating_ will transform your plain Victoria sponge into a delicious, visual and gastronomic treat.

With clear diagrams and concise text, whether you're a beginner or an experience decorating enthusiast, it takes you through every stage of cake decorating: listing the basic equipment required; suggesting recipes from the simple sponge to the rich fruit cake; outlining the different types of icing including butter, royal, glacé and fresh cream; exploring the use of marzipan to create animals and fruit and decorating with chocolate. For your royal icing, clear pictures and diagrams show the varied effects that can be achieved from the wide variety of nozzles on the market.

Packed with ideas and suggestions, from how to make a long-life grease-proof piping bag to the best way to line cake tins, _Step-By-Step Cake Decorating_ provides all you need to create spectacular cakes for every occasion!
Notes: Originally published: 1984.

Cover title: Step-by-step cake decorating.
Table of contents: title: Equipment and basic recipes
pagenum: 6; title: Basic equipment
pagenum: 8; title: Special equipment
pagenum: 10; title: Tumtables and icing nails
pagenum: 12; title: Cutters
pagenum: 14; title: Using the basic nozzles
pagenum: 16; title: Paper piping bags
pagenum: 18; title: Lining cake tins
pagenum: 20; title: Victoria sandwich cake
pagenum: 22; title: Whisked sponge cake
pagenum: 24; title: Rich fruit cake
pagenum: 26; title: Cake decorations
pagenum: 28; title: Useful basic recipes
pagenum: 34; title: Icing recipes and techniques
pagenum: 36; title: Quick and easy decorative toppings
pagenum: 40; title: Glacé icing
pagenum: 42; title: Butter Creams
pagenum: 44; title: Fudge icings
pagenum: 50; title: Frostings
pagenum: 52; title: Chocolate icings
pagenum: 54; title: Decorating with chocolate
pagenum: 56; title: Moulding icings
pagenum: 60; title: Handmade decorations in moulding icings
pagenum: 64; title: Sugar decorations
pagenum: 66; title: Almond paste
pagenum: 68; title: Almond paste decorations
pagenum: 70; title: Almond paste marquetry
pagenum: 78; title: Royal icing
pagenum: 80; title: Piping designs and decorations
pagenum: 86; title: Run-outs
pagenum: 92; title: Making moulds and shapes in trellis and lace work
pagenum: 94; title: Basket weaving
pagenum: 96; title: Making and using templates
pagenum: 98; title: Favourite cakes
pagenum: 100; title: Sachertorte
pagenum: 102; title: Carrot cake
pagenum: 103; title: Truffle log
pagenum: 104; title: Walnut icebox cake
pagenum: 105; title: Raspberry and hazelnut gateau
pagenum: 106; title: Coffee galette
pagenum: 107; title: Concorde cake
pagenum: 108; title: Christmas cracker
pagenum: 109; title: Apricot and almond gateau
pagenum: 110; title: Fruit-topped rich cheesecake
pagenum: 111; title: Floppy-eared bunny cake
pagenum: 112; title: Strawberry layer cake
pagenum: 114; title: Lemon cream heart
pagenum: 115; title: Murrumbidgee cake
pagenum: 118; title: Devil's food cake
pagenum: 119; title: Old-fashioned almond cake
pagenum: 116; title: Zoo cake
pagenum: 120; title: Tropical banana cake
pagenum: 117; title: Trace-off templates
pagenum: 122; title: Index
pagenum: 126; title: Note on measures
pagenum: 128; title: British/American terms
pagenum: 128; title: Useful addresses
pagenum: 128; title: Acknowledgments
pagenum: 128