Professional Cake Decorating

ACKNOWLEDGMENTS v
<p>INTRODUCTION viii</p>
<p>HISTORY OF CAKE DECORATING x</p>
<p>LESSON 1 getting started 1</p>
<p>EQUIPMENT<br /> COVERING A CAKE BOARD<br /> WORKING WITH COLOR<br /> THE ART OF ICING A CAKE<br /> ASSEMBLING A LAYERED CAKE<br /> CRUMB–COATING AND ICING A CAKE<br /> SPACKLING A CAKE<br /> ICING A ROUND<br /> CAKE WITH ROLLED FONDANT<br /> ICING A SQUARE CAKE WITH ROLLED FONDANT<br /> COVERING A CAKE WITH GANACHE<br /> ROYAL ICING A MARZIPAN CAKE<br /> STACKING CAKE TIERS<br /> TIERS WITH COLUMNS OR PILLARS</p>
<p>LESSON 2 basic piping skills 35</p>
<p>PAPER CONES (CORNETS)<br /> ICING PREPARATION<br /> WARM–UP EXERCISES<br /> PRACTICING BORDER SKILLS<br /> STAR FLOWER<br /> SMALL CLASSIC SHELLS<br /> LARGE SHELLS<br /> BALLOONING<br /> ROSETTES<br /> ZIGZAG<br /> REVERSE SHELLS<br /> FLEUR–DE–LIS<br /> GARLANDS<br /> ROPE<br /> LEAVES</p>
<p>LESSON 3 floral piping skills 53</p>
<p>SKILLS CHECK<br /> ICING<br /> ROSEBUD<br /> HALF–ROSE<br /> FULL–BLOWN ROSES (TRADITIONAL TECHNIQUE)<br /> FULL–BLOWN ROSES (NONTRADITIONAL TECHNIQUE)</p>
<p>LESSON 4 intermediate piping skills 63</p>
<p>ICING COMPONENTS<br /> GRAPE CLUSTERS<br /> SWEET PEA CLUSTERS<br /> E SHELLS<br /> CURVED SHELLS WITH SHELL ACCENTS<br /> SHELLS WITH FLUTES<br /> RUFFLES<br /> SWAGS<br /> BOWS<br /> BASKET WEAVE</p>
<p>LESSON 5 advanced piping skills 77</p>
<p>PART I: ADVANCED OVERPIPED TOP AND BOTTOM BORDER DESIGNS<br /> TOP BORDER OVERPIPED SCALLOPS<br /> BOTTOM BORDER OVERPIPED GARLANDS (CRESCENTS) WITH SCALLOPS<br /> TOP BORDER SHORT OVERPIPED SCALLOPS<br /> BOTTOM BORDER RUFFLES WITH OVERPIPED SCALLOPS<br /> TOP BORDER SINGLE SWAGS WITH OVERPIPED SCALLOPS<br /> BOTTOM BORDER DOUBLE SWAGS WITH OVERPIPED SCALLOPS<br /> TOP BORDER REVERSE OVERPIPED SCALLOPS<br /> BOTTOM BORDER OVERPIPED GARLAND (CRESCENT) WITH RUFFLES AND REVERSE SCALLOPS</p>
<p>PART II: ADVANCED TOP AND BOTTOM BORDER DESIGNS<br /> TOP BORDER REVERSE SHELLS WITH SCALLOPED STRINGS<br /> BOTTOM BORDER ZIGZAGS WITH LARGE SHELLS AND SCALLOPS<br /> TOP BORDER LARGE SHELLS WITH OVERPIPED S SCROLLS<br /> BOTTOM BORDER SHELLS WITH SCALLOPS<br /> TOP BORDER GARLANDS WITH DOUBLE STRINGS AND DROP STRINGS<br /> TOP BORDER FLEUR–DE–LIS WITH OVERPIPING AND DROP STRINGS<br /> BOTTOM BORDER ROSETTES WITH DROP STRINGS</p>
<p>LESSON 6 the art of writing and painting 107</p>
<p>ALPHABET PRACTICE<br /> WRITING ON AN ICED CAKE<br /> WRITING ON A SUGAR PLAQUE<br /> ALPHABET WRITING WORKSHOP<br /> WRITING STYLES SIMPLE BLOCK LETTERING<br /> WRITING STYLES ELEGANT LETTERING<br /> HAND PAINTING<br /> FOOD COLOR PAINTING</p>
<p>LESSON 7 royal icing piped fl owers 121</p>
<p>ORANGE, APPLE, CHERRY, AND PEACH BLOSSOMS, AND FORGET–ME–NOTS<br /> PRIMROSES<br /> VIOLETS<br /> PANSIES<br /> SWEET PEAS<br /> DAISIES<br /> PUSSY WILLOWS</p>
<p>LESSON 8 royal icing design skills 133</p>
<p>DESIGN TRANSFERS<br /> DESIGN TRANSFER THE PINPRICK METHOD<br /> DESIGN TRANSFER THE CARBON COPY METHOD<br /> EMBROIDERY TECHNIQUES<br /> BRUSH EMBROIDERY<br /> FREEHAND EMBROIDERY<br /> CORNELLI LACE AND SOTAS<br /> SATIN–STITCH EMBROIDERY<br /> SWISS DOTS<br /> EYELET EMBROIDERY</p>
<p>LESSON 9 hand modeling skills 147</p>
<p>ORANGE<br /> LEMON<br /> BOSC PEAR<br /> GRANNY SMITH APPLE<br /> PEACH<br /> APRICOT<br /> STRAWBERRY<br /> RASPBERRIES<br /> PUMPKIN<br /> MANGO<br /> JALAPENO PEPPER<br /> CARROT<br /> BANANA<br /> HEIRLOOM TOMATO</p>
<p>LESSON 10 marzipan and chocolate modeling 167</p>
<p>MARZIPAN MODELING<br /> THE BRIDAL COUPLE<br /> BABY MOUSE<br /> FATHER PENGUIN<br /> BEAR CHEF<br /> KIDDY BEAR<br /> CHOCOLATE MODELING<br /> MODELING CHOCOLATE ROSE<br /> CHOCOLATE BOW AND STREAMERS</p>
<p>LESSON 11 advanced royal icing piping and design skills 191</p>
<p>RUNOUTS OR FLOODING<br /> BRIDGE AND EXTENSION WORK AND HAILSPOTTING<br /> SIMPLE LACE DESIGNS<br /> FILIGREE LACE DESIGNS<br /> RING DESIGN WITH TRELLISWORK<br /> LATTICE<br /> CUSHION LATTICE<br /> FLOATING COLLAR</p>
<p>LESSON 12 rolled icing design skills 215</p>
<p>RUFFLING<br /> CLASSICAL DRAPERY<br /> FREEHAND DRAPERY<br /> APPLIQU&Eacute;<br /> BRAIDING<br /> SMOCKING<br /> RIBBON BOUQUET<br /> TASSELS<br /> CRIMPING</p>
<p>LESSON 13 pastillage construction 231</p>
<p>PASTILLAGE FIGURES</p>
<p>LESSON 14 gumpaste flowers 237</p>
<p>PLUNGER FLOWERS<br /> PULLED BLOSSOMS AND BUDS<br /> BASIC FIVE–PETAL BLOSSOM WITH BUD<br /> FOUR–PETAL BLOSSOM WITH BUD<br /> FORGET–ME–NOT<br /> HYACINTH<br /> MIMOSA<br /> CHERRY BLOSSOM<br /> FOLIAGE<br /> FREEHAND LEAVES<br /> CUTTER LEAVES<br /> FLORAL CORSAGE<br /> CORSAGE</p>
<p>LESSON 15 advanced gumpaste fl owers 257</p>
<p>CLASSIC ROSE<br /> FULL–BLOWN OR OPEN ROSE<br /> CARNATION<br /> AZALEA<br /> ARUM OR CALLA LILY<br /> ANTHURIUM LILY<br /> CLOSED TULIP WITH BUD<br /> HIBISCUS<br /> TIGER LILY<br /> CYMBIDIUM ORCHID<br /> ARRANGING A ROUND SPRAY</p>
<p>LESSON 16 miniature cakes and decorated cookies 283</p>
<p>PETITS FOURS<br /> DECORATED COOKIES</p>
<p>LESSON 17 cake and confectionery gallery 293</p>
<p>LESSON 18 recipes 329</p>
<p>APPENDIX 1 PATTERNS AND CAKE CUTTING GUIDES 368</p>
<p>APPENDIX 2 MEASUREMENTS 386</p>
<p>BIBLIOGRAPHY 395</p>
<p>INDEX 396</p>