Crocker - Betty Crocker new cake decorating

Copyright 2015 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

HERSHEYS and KISSES trademarks and associated trade dress are registered trademarks of the Hershey Company used under license.

Library of Congress Cataloging-in-Publication Data:

Crocker, Betty.
[Betty Crockers new cake decorating]
Betty Crocker New Cake Decorating
pages cm
Includes index.
ISBN 978-0-544-45432-3 (spiral bound); 978-0-544-45361-6 (ebook)
1. Cake decorating. I. Title. II. Title: New cake decorating.
TX771.2.C76 2015
641.86'539dc23

2014039679

Cover photo:

v1.0515

Creative Content and Publishing Director: Elizabeth Nientimp

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Food Editor: Madison Mayberry Hofmeyer

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Senior Editor: Adam Kowit

Editorial Associate: Molly Aronica

Managing Editor: Marina Padakis

Production Editor: Jamie Selzer

Cover Design: Tai Blanche

Interior Design: Tai Blanche

Production Coordinator: Kimberly Kiefer

Dear Friends,

We know that you can go to a bakery and order a perfectly decorated cake. But what if you could make it yourself and have that same cake or one that is very originaland showcase all of your creativity at the same time. With the cake decorating information in this cookbook, youll be able to do this and more with ease and confidence.

In this cookbook, youll find cakes designed and decorated for every taste and occasion. Some cakes require a bit of expertise with a piping bag or other technique, but others are incredibly simple to make. The best part is that we show you how to do it all, from fancy piping, fondant decorations and pretty splatters to simple, fun shaped cakes that will make any party special.

Betty Crocker New Cake Decorating not only has beautiful recipes, all with full-color photos, but also includes many how-to photos for a wide variety of decorating techniques. The book is colorful, informative and whimsical, all at the same time. Be sure to check out the adorable , might be just the right dessert for the occasion.

There are also cakes decorated just for holidays that will delight and inspire. A couple of our favorites are the festive , that will make you smile!

So get ready to decorate to your hearts content and make amazing desserts for any occasionwith this book, its a piece of cake!

Enjoy!

Animal Cutout/Shaped Cake(s)

Birthday Cake(s)

Buttercream Frosting

Cake(s), basic

Cake Balls/Pops

Caramel(s)

Chocolate. See also

curls,

Chocolate Frosting

Chocolate Glaze,

Christmas

Cream Cheese

Frosting,

Cupcakes

Cutout/Shaped Cake(s). See also

Decorating bag, using,

Decorations. See also

Dog Cake

Equipment

Flowers

petal frosting design,

Frosting. See also

Cream Cheese,

Frosting design. See also

flower petals,

flower rosette,

stripes,

swirls,

Glaze. See also

Halloween

Layer Cake(s)

Lemon

Mini Cakes. See also

Nut(s)

Ombre Cake

Orange

Party Cake(s). See also

Party Cake(s)

Petal frosting design,

Piping technique,

Piping tips,

Princess Cake(s)

Sheet cakes

Stripe frosting design,

Swirl frosting design,

Vanilla

Wedding Cake

White Chocolate

Dollop, swirl and create to your hearts content! Its fun to frost and decorate when you have the right equipment at your fingertips. Decorating essentials to have on hand include:

• Small flat and offset spatulas for spreading frosting
• Cooking parchment or waxed paper
• Spoons to dollop or swirl
• Piping equipment (see )
• Decorating icing in assorted colors available in aerosol cans
• Food colors made from liquid, gel or paste. Paste colors will make the most vivid colors.
• Assorted colored sugars, edible glitter and pearls.
• Assorted candy sprinkles in a variety of colors and shapes.

Brush any loose crumbs from cake layer. Place 4 strips of waxed paper around edge of plate. Place layer, rounded side down, on plate.

Spread to cup frosting over top of first layer to within about inch of edge.

Place second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs.

Frost side of cake in swirls, making a rim about inch high above top of cake. Spread remaining frosting on top, just to the built-up rim. Carefully remove waxed-paper strips.

Making and Drizzling Glaze

Making the glaze: Glaze should be consistency of thick syrup.