Professional Cake Decorating

Acknowledgments v Introduction viii History of Cake Decorating x Lesson 1 getting started 1 Equipment Covering A Cake Board Working With Color The Art of Icing A Cake Assembling A Layered Cake Crumb-Coating and Icing A Cake Spackling A Cake Icing Around Cake With Rolled Fondant Icing A Square Cake With Rolled Fondant Covering A Cake With Ganache Royal Icing A Marzipan Cake Stacking Cake Tiers Tiers With Columns or Pillars Lesson 2 basic piping skills 35 Paper Cones (Cornets) Icing Preparation Warm-Up Exercises Practicing Border Skills Star Flower Small Classic Shells Large Shells Ballooning Rosettes Zigzag Reverse Shells Fleur-De-Lis Garlands Rope Leaves Lesson 3 floral piping skills 53 Skills Check Icing Rosebud Half-Rose Full-Blown Roses (Traditional Technique) Full-Blown Roses (Nontraditional Technique) Lesson 4 intermediate piping skills 63 Icing Components Grape Clusters Sweet Pea Clusters E Shells Curved Shells With Shell Accents Shells With Flutes Ruffles Swags Bows Basket Weave Lesson 5 advanced piping skills 77 Part I: Advanced Overpiped Top and Bottom Border Designs Top Border—Overpiped Scallops Bottom Border—Overpiped Garlands (Crescents) With Scallops Top Border—Short Overpiped Scallops Bottom Border—Ruffles With Overpiped Scallops Top Border—Single Swags With Overpiped Scallops Bottom Border—Double Swags With Overpiped Scallops Top Border—Reverse Overpiped Scallops Bottom Border—Overpiped Garland (Crescent) With Ruffles and Reverse Scallops Part II: Advanced Top and Bottom Border Designs Top Border—Reverse Shells With Scalloped Strings Bottom Border—Zigzags With Large Shells and Scallops Top Border—Large Shells With Overpiped S Scrolls Bottom Border—Shells With Scallops Top Border—Garlands With Double Strings and Drop Strings Top Border—Fleur-De-Lis With Overpiping And Drop Strings Bottom Border—Rosettes With Drop Strings Lesson 6 the art of writing and painting 107 Alphabet Practice Writing On An Iced Cake Writing On A Sugar Plaque Alphabet Writing Workshop Writing Styles—Simple Block Lettering Writing Styles—Elegant Lettering Hand Painting Food Color Painting Lesson 7 royal icing piped flowers 121 Orange, Apple, Cherry, And Peach Blossoms, and Forget-Me-Nots Primroses Violets Pansies Sweet Peas Daisies Pussy Willows Lesson 8 royal icing design skills 133 Design Transfers Design Transfer—The Pinprick Method Design Transfer—The Carbon Copy Method Embroidery Techniques Brush Embroidery Freehand Embroidery Cornelli Lace and Sotas Satin-Stitch Embroidery Swiss Dots Eyelet Embroidery Lesson 9 hand modeling skills 147 Orange Lemon Bosc Pear Granny Smith Apple Peach Apricot Strawberry Raspberries Pumpkin Mango Jalapeno Pepper Carrot Banana Heirloom Tomato Lesson 10 marzipan and chocolate modeling 167 Marzipan Modeling The Bridal Couple Baby Mouse Father Penguin Bear Chef Kiddy Bear Chocolate Modeling Modeling Chocolate Rose Chocolate Bow and Streamers Lesson 11 advanced royal icing piping and design skills 191 Runouts or Flooding Bridge and Extension Work and Hailspotting Simple Lace Designs Filigree Lace Designs Ring Design With Trelliswork Lattice Cushion Lattice Floating Collar Lesson 12 rolled icing design skills 215 Ruffling Classical Drapery Freehand Drapery Appliqué Braiding Smocking Ribbon Bouquet Tassels Crimping Lesson 13 pastillage construction 231 Pastillage Figures Lesson 14 gumpaste flowers 237 Plunger Flowers Pulled Blossoms and Buds Basic Five-Petal Blossom With Bud Four-Petal Blossom With Bud Forget-Me-Not Hyacinth Mimosa Cherry Blossom Foliage Freehand Leaves Cutter Leaves Floral Corsage Corsage Lesson 15 advanced gumpaste flowers 257 Classic Rose Full-Blown or Open Rose Carnation Azalea Arum or Calla Lily Anthurium Lily Closed Tulip With Bud Hibiscus Tiger Lily Cymbidium Orchid Arranging A Round Spray Lesson 16 miniature cakes and decorated cookies 283 Petits Fours Decorated Cookies Lesson 17 cake and confectionery gallery 293 Lesson 18 recipes 329 Appendix 1 Patterns and Cake Cutting Guides 368 Appendix 2 Measurements 386 Bibliography 395 Index 396