Professional Cake Decorating (Anglais) Relié – 27 janvier 2012
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Professional Cake Decorating is a must–have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re–organized into a user–friendly, step–by–step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer′s art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full–page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.
Quatrième de couverture
Drawing on her years of experience as an award–winning master cake designer, Toba Garrett presents an indispensable guide to classic cake artistry. Packed with inspiring cake designs, step–by–step instructions, and beautiful color photography, this comprehensive resource includes everything you need to create absolutely stunning special–occasion cakes.
"Before I met Toba Garrett, I had only seen cakes as intricate and beautiful as the ones she creates in books. Her talent lies not only in her ability to design and execute exquisite cakes, but also in her skill in identifying and explaining the techniques necessary to get the same results she does her thousands of students all over the world would heartily agree. This new edition of Professional Cake Decorating holds all the methods you need to create outstanding decorated cakes."
Nick Malgieri, author of BAKE! and The Modern Baker
"A fantastic resource for anyone interested in the art and business of cake decorating. Toba generously shares years of hard–won knowledge and experience in a way that welcomes novices and inspires more advanced practitioners. If there could be an official textbook for decorators, this would be it."
Susan Schultz, Editorial Director, American Cake Decorating
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She has updated and reorganized this excellent teaching tome, by steamlining some aspects and intensifying others. With the initial target audience of students, those who are comfortable in their cake decorating skills, as well as a patient beginner, can certainly embrace the joyous challenges as she takes you through a myriad of more detailed lessons and techniques. To compliment the serious attention that she gives this artform, there is an accompanying instructor's manual as well.
The photography is crisp and clear, the drawing clean, the text straight forward. Charts, colored and B&W photographs, with the steps needed to achieve the end results, are given. Having said this, there is an assumption that you have some skill base already. With each lesson, she provides you with the prep/set-up, the instructions, lesson reviews, and even performance tests to help build your confidence by practicing. Each lesson introduction page will list everything you will need to complete that section.
The book is sectioned as such:
INTRODUCTION: Describing what is different in this edition; what has been modified and what was given more attention, so to encompass the teaching and industry changes.
HISTORY of CAKE DECORATING: A marvelous analogy of where the "cake" came from as well as how icing and cake decorating came about, from its rather simple beginning to modern day sensations.
GETTING STARTED: The basics of cake decorating from cakeboards and torting to icing and everything in between. A color chart for tinting, types of cake coverings, etc are all included to get the basic cake ready for decorating.
BASIC PIPING SKILLS: This covers the basics starting with the use of paper decorating bags to reusable bags, how to pipe by touching the icing to the cake or lifting the icing, basic piping shapes, shells, rosettes, garlands and other basic shapes.
FLORAL PIPING SKILLS: Buttercream roses.
INTERMEDIATE PIPING SKILLS: Buttercream flowers, shells, swags, bows, weaves, etc.
ADVANCED PIPING SKILLS: This was one of my favorite chapters in that I love the Lambeth-style of cake decorating. If you enjoy the overlay or overpiping style, you will love this chapter too. I feel that this is the basics of building your Lambeth abilities. And even if you just want a most elegant and 3-D effect, this is definitely your chapter!
THE ART OF WRITING AND PAINTING: One of the things that I appreciate the most is when a truly talented cake decorator can write! There is nothing more disappointing than seeing writing that is child-like or poorly piped; it ruins a cake (this was a personal frustration in my skills). So to learn, this is an invaluable chapter; using templates she provides, you can quickly learn some of the most beautiful cake "penmanship" and not just block letters. I'm talking calligraphy and cursive in different styles. (She included "Food Color Painting" at the end of this lesson though I felt this would have been better in her Lesson 8 "Design Skills").
ROYAL ICING PIPED FLOWERS: This lesson has about 7 different flowers.
ROYAL ICING DESIGN SKILLS: This chapter is wonderful; you learn design transfer methods which is great for those who aren't good at free-hand design, as well as different embroideries and cornelli lace.
HAND MODELLING SKILLS: Fruit marzipan.
MARZIPAN AND CHOCOLATE MODELING: Marzipan and chocolate animals and roses.
ADVANCED ROYAL ICING PIPING AND DESIGN SKILLS: I am absolutely in love with this chapter; I would have bought this book just for this chapter alone. For myself, it had been very hard to find anything solid in Lambeth-style education related to Joseph Lambeth; he was an incredibly gifted man who was a Master of this delicate, layered old school work. The only person I feel is equal to him is Eddie Spence, MBE, who has written a definitive book on this subject called "The Art of Royal Icing". I greatly digress..........this is simply a fantastic chapter that teaches you the intricasies of runouts (flooding) piping, extension work, lace designs, ring designs (love this!), trelliswork, lattice work, and collars. Divine!
ROLLED ICING DESIGN: Working with fondant to drape or decorate a prepped cake.
PASTILLAGE CONSTRUCTION: Making plaques.
GUMPASTE FLOWERS: The basics of flowers.
ADVANCED GUMPASTE FLOWERS: The next level of flowers.
MINI CAKES AND COOKIES: I was expecting mini cakes and a bit more elaborate cookies but this was petit fours and basic cookies. To get a more intense lesson on cookies decorating, I would suggest her book, "The Well-Decorated Cookie".
CAKE and CONFECTIONARY GALLERY: Here's where you put everything together and see how much you learned. The end results of all the lessons rolled into projects.
RECIPES: All kinds of recipes for buttercreams and icings, fondants and pastes, cakes, cookies, curds, and fillings, plus templates, patterns, cutting guides, and alphabets for writing.
This is a wonderful teaching book and if you had to choose between the first and second edition, of course I would suggest this one. There are so many great books out there but when you can get one that has this much detail so that you have everything pretty much laid out for you, I think it would be worth the investment. Peace!
I have worked in a bakery before, so many of the terms are familiar, but the book might read like a textbook to a newbie, which could be another drawback.
The quality of the content is the same, that is, the excellence you'd expect from Ms. Garrett, but now the book is handsome and modern and fresh. Really, bravo you guys!
Whoever masterminded this new edition really gave a damn. They've replaced a number of dated-looking photos which much more current looking ones, and even re-shot a number of other photos: the same subject (a piped rose in all its stages, for instance) but this time a fresher, cleaner color for both the piping and the background. That's real care.
Now this is an absolute no-brainer: Toba Garrett's the best instructor out there and this one, like her now-out-of-print "The Well-Decorated Cake" is worth its purchase price and more.
I am pretty new to cake decorating, but have been baking for years now. I saw this book and something told me to buy it. I am pleasantly pleased by the photos, the information and the entire structure of making and putting together the many layers of a well decorated cake. Ms. Garrett has given us the tools to practice with in such clear english, it's almost too easy.
As for the three star reviewer, I would pose the question, if there is anything new to learn or a better way to teach it, why not put it in a book yourself and share it with the world? The content of this book deserves more than a three star. Especially since most bakers do not hold a Master's Degree in teaching, and most writers on this subject are not as giving as Ms. Garrett. If you are a dedicated learner, there is always something to be learned from everything.
For those of you who will be purchasing this book, Enjoy!