Complete Photo Guide to Cake Decorating (Anglais) Broché – 1 février 2012
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Descriptions du produit
Revue de presse
"Sugar artist Carpenter (All About Candy Making) perfectly explains her book: 'If you are a beginning decorator, this book will serve as a step-by-step course in cake decorating. If you are an experienced or professional decorator, this book will quickly become your go-to guide when seeking out new techniques.' This is an all-inclusive look at how to make a stunning cake from start to finish. Organized in easy-to-browse sections, it takes readers through the process from preparation, tools, and recipes; to decorating techniques and templates; to extras to make your projects special; to a gallery of designs for inspiration. The numerous photographs are not only visually appealing but educational, and add to the quality of this exceptional work. Essential for anyone interested in baking and decorating cakes." - Library Journal
Biographie de l'auteur
Autumn Carpenter is a skilled sugar artist, demonstrator, teacher, and author. She is a third generation candy-maker and confectionery artist; growing up she worked closely with her mother on books, product development, and classes. Autumn demonstrates annually at the International Cake Exploration Societé and travels the US teaching her craft. She has self-published several books on cake decorating, cookie decorating, cupcakes, and candy making. She is part-owner of a retail cake and candy supply shop and has a successful web site: http://www.autumncarpenter.com and popular blog: http://autumncarpenter.wordpress.com.
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et de photos. Livre que je conseille.
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It is written on thick, solid paper with bright colors and clear photography, mostly step-by-step tutorials. It is a heavy book that measures approximately 8"x11" in size so its large and with easy print. It is divided into 4 sections and is color-coded on the page headings.
This would be an excellent book for any beginner, and for those with a need for a good reference book. The photographs are in color, and in ordered numbered. I would venture to say that just the sequential photography alone could suffice for someone for whom English isn't a primary language. Projects are also included at the end of each chapter.
All aspects of cake and cupcake decorating have been covered so that if you see something that you would like, you should be able to do the same, perhaps with a wee bit of planning. Also, many of the tools that are used are easily accessible from craft and hobby stores, and when needed, there are plenty of US companies that can be contacted for the rest.
The four section ares:
Basic Cake Preparation
Every tool and cake decorating toy needed for all the projects in this book, and then some, are listed and shown along with an explanation of each. Some things are the "extras" that are nice to have while others can be improvised, and then there are those that you need to have in order to accomplish a project. This covers pans to flower-making tools to machines, bags, and molds.
Baking the Cake/Cupcakes, Torting (cutting crosswise), and Filling
This pretty much covers what you do to make those lovely cakes turn out perfectly shaped so that you can begin the outside work.
Now, while she then gives a great deal of icing recipes, she has not included any batter recipes but does encourage cake mixes.
She gives recipes for making fondant and gumpaste; these can also be easily purchased if you choose not to make these from scratch. Sometimes it's easier in time and money to purchase them as they can be labor intensive, but certainly are not discouraged.
The next area she teaches is color, glorious color! This was a fabulous chapter on coloring with pastes and liquids and the choices you make with the mediums you use. She has provided several color wheels to help you get to your preferred shades.
Now, not all people like fondant, etc. on their cakes. So the choice left is either whipped cream or buttercream. Whipped cream has a very delicate stability and you are limited on time and temperature because of it. But the other alternative is buttercream and it can be a great medium; if you do it the right way, with either a smooth or textured finish, it can look as spectacular, or even better, than a solid covering. This was a wonderful section and if you think about it, this can really be a showstopper if the buttercream is covered in sparkling sanding sugar; a beautiful twinkle under the lights!
Next is ganache, fondant with/without texture, applying fondant to shaped cakes (shaped cakes are always a challenge for me so this was a great section!) as well as cupcake coverings. Cakeboards and how to stack cakes are also taught; the stacking taught is for simple cakes. Anything elaborate such a topsy-turvy, or large party/wedding cakes were not discussed; the foundation of stacking is basically the same with those but they require more detail and were not part of this lesson.
The shelf life of cakes, how soon to bake in advance, transporation, etc follow but it is in the "Cake and Cupcake" chart that you really get a gem of information. Knowing how much to fill a pan and how to determine covering size, baking times, servings, etc is crucial if you are planning because you don't want to waste time or money. Ms. Carpenter has wonderfully given us some great charts to use to help us in this endeavor.
How do you use bags, how do you make bags, as well as piping tips available, are part of this lovely chapter. Then its on to piping itself with all the borders and weaves and squiggles and lines you can use to neaten up a cake. How to write with stamps and free-hand completes this part of the chapter. Then it was on to basic flowers.
Next is Royal Icing and it is a great medium! It's a soft, liquidy sugar mixture that hardens into beautiful candy pieces. She gives quite a nice sample of candy pieces along with the templates needed to reproduce the ones taught. The next step in Royal Icing is "run-in" sugar where you can make large pieces/plaques for a cake as well as cake collars. Brush embroidery is another fantastic skill that anyone can use and I highly recommend this to a beginner because, not only is this gorgeous on a cake or cupcake, but it is a sure confidence builder!! She ends this chapter with Royal Icing Stringwork, and if you enjoy those cakes of yesteryear such as in the Lambeth and Victoria era, this chapter is for you! While it is a very basic lesson, this will ensure your confidence to go to the next level.
Fondant and Gumpaste Accents
Woo-hoo!! Fondant and Gumpaste!! Tools, machines, silicone molds, cutters, cookie cutters, patchwork cutters, picks, and plungers are all tools in your decorating arsenal to make long-lasting decorations for people to keep for a long time.
This is a great section as you learn to use flower formers as well as make free-hand flowers that will grace your cake or cupcake and add that touch of beauty from "nature".
Bows, frills, and ruffles, drapes, smocking, , curly streamers, eyelet, and quills are extra beautiful choices to add to your project to enhance that special look. Next up is hand-modeled people and animals to make your project extra personal for someone special (the facial expressions are priceless).
These are all the miscellaneous techniques that are the finishing touches. The one I enjoy the most is the sanding sugars, or sparkles, on a cake. The use of dusts and powders can add a real "wow" factor as well, and shading can be a real draw for the eye.
Stencils, frosting sheets, chocolate transfer sheets, chocolate panels, chocolate molds, use of The Cricut machine, and gelatin round out this final chapter.
I am so pleased with the way that Ms. Carpenter has pulled together all the essentials of cake decorating and placed them in a neat, organized, and visual manner to help bring to the eye and mind, the beauty of cake decorating. Those who enjoy this art or who are just starting out, will really use this as a basic manual of reference. Peace!