Basic Cake Decorating
Search Press Ltd (Verlag)
978-1-78221-041-2 (ISBN)
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Want to know how to roll out elegantly smooth royal icing, create the ultimate fluffy and creamy buttercream frosting, or create mindblowing sugarcraft worthy of a cake-decorating champion?
Let Basic Cake Decorating be your guide. Designed to aid and inspire all levels of cake decorator—from the home cook through to the icing and frosting professional this is one book to keep on your kitchen countertop for easy reference whenever you need some expert know how troubleshooting advice, or a bit of creative input.
From the bare essentials such as key equipment and utensils, through fully illustrated step by-step guides on delicious buttercream, perfect piping, fondant flowers, and amazing marzipan, The Complete Book of Icing and Frosting Skills is a veritable cake decorating course in the comfort of your own home.
• Acclaimed sugarcraft expert Shelly Baker demonstrates more than 100 step-by-step techniques, from baking to decorating.
• More than 30 projects allow you to get creative straight away, including tiered cakes, mini cakes, cupcakes, and cookies.
• Essential tips and advice are included for all skill levels, from complete beginners to the most confident of cake decorators.
Internationally recognised for her charming designs and consummate skill, Shelly Baker is an award-winning cake decorator, teacher, and entrepreneur. An accomplished designer as well as a popular teacher Shelly owns and runs Mrs Baker’s Cakes, a successful online school where she has been frosting and piping for an international clientele since 2009. With growing renown and a passion for her craft, Shelly continues to develop show-stopping cupcakes for cooks, kids, and crafters around the world and her subscription-only online tutorials are broadcast to thousands of students worldwide.
Introduction
Chapter one: Materials and Equipment
Chapter two: Cake recipes
Chapter three: Buttercream
Chapter four: Covering cakes
Chapter five: Piping skills
Chapter six: Working with Fondant
Chapter seven: Working with Marzipan
Chapter eight: Working with sugarpaste
Chapter nine: Designing cakes
Chapter ten: 10 Projects to Practice
Chapter eleven: Troubleshooting
Index and Credits
| Verlagsort | Tunbridge Wells |
|---|---|
| Sprache | englisch |
| Maße | 230 x 250 mm |
| Gewicht | 1221 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-78221-041-5 / 1782210415 |
| ISBN-13 | 978-1-78221-041-2 / 9781782210412 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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