Autumn Carpenter - First Time Cake Decorating: The Absolute Beginners Guide--Learn by Doing * Step-by-Step Basics + Projects

2018 Quarto Publishing Group USA Inc.
Text 2012 Quarto Publishing Group USA Inc.

First published in 2018 by Creative Publishing international, an imprint of The Quarto Group,
401 Second Avenue North, Suite 310, Minneapolis, MN 55401, USA.
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Digital edition: 978-1-63159-479-3
Softcover edition: 978-1-58923-961-6

The content for this book previously appeared in The Complete Photo Guide to Cake Decorating (CPi, 2012) by Autumn Carpenter.

Originally found under the following Library of Congress Cataloging-in-Publication Data

Carpenter, Autumn.

The complete photo guide to cake decorating / Autumn Carpenter.

p. cm.

Summary: Reference for cake decorating methods, including basic cake preparation and materials, piping techniques, fondant and gum paste accents, and miscellaneous techniques--Provided by publisher--Provided by publisher.

ISBN-13: 978-1-58923-669-1 (pbk.)

ISBN-10: 1-58923-669-6 (soft cover)

1. Cake decorating. 2. Cake decorating--Pictorial works. I. Title.

TX771.2.C37 2012

641.8653900222--dc23

2011028089

Design and Page Layout: Megan Jones Design
Photography: Dan Brand

THE ABSOLUTE BEGINNERS GUIDE

by Autumn Carpenter

Celebrating special events with cake is tradition. Whether the party is a simple family affair or a full-blown extravaganza, the cake is an important part of the party. There is nothing like being a part of the party by sharing your talents. 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.

The book is organized into four sections: basic cake preparation, piping techniques, fondant and gum paste accents, and miscellaneous techniques. Within the four sections there are chapters covering dozens of decorating techniques. Each technique is explained in steps and enhanced with full-color photographs. Tricks of the trade and troubleshooting tips are provided throughout to ensure youll produce fabulously decorated cakes with ease.

The first section covers basic cake preparation. It is important to learn or review the basics before moving on to more detailed decorating. Baking basics, icing recipes, icing a cake, covering a cake with fondant, and cake charts are just a few of the basics covered in this section. The second section includes piping techniques for traditional, American-style decorating. Explore various decorating tips to create textures with icing. Rolled fondant and gum paste accents are covered in the third section. This edible claylike material provides a canvas for amazing decorating techniques. The final section covers miscellaneous techniques to further your decorating knowledge. Introductions to using advanced techniques and tools are covered.

Decorating has brought me so much joy; from fond memories of working with my mom on several projects, to the priceless joyous expressions on the guests of honor receiving the cakes. Now as co-owner of a confectionary supply store, Country Kitchen SweetArt, I am able to share my passion by teaching classes and assisting customers.

It is likely that cake decorating will soon become your passion. With practice and patience, you can become a great cake decorator. Have fun learning and remember: There is no right or wrong way to decorate a cake. Over time, you will develop a unique style. Cake decorating is an art and the iced cake is your canvas.

It is important to start with a well-baked and smoothly iced cake before decorating. This section covers baking basics, icing recipes, and techniques. General instructions and several tips are included to ensure success for covering cakes in fondant or icing cakes with buttercream. This section also covers filling cakes, using food color, storing and transporting cakes, and additional beginning fundamentals.

Below is a list of equipment needed to get started. Not all items are necessary, but the tools listed are practical and will make the baking, icing, and decorating process more enjoyable.

BRUSHES

Keep a variety of widths and styles of brushes on hand. These brushes should be used exclusively for cake decorating to avoid picking up odors and residue from other foods. Pastry brushes (1) may be used for greasing pans and to remove excess crumbs from a cakes surface before icing. Brushes with small, fine bristles (2) are used for painting details onto cakes and for adding edible glue to pieces when hand-molding. Flat brushes with squared edges (3) are ideal for brush embroidery and for applying color to gum paste flowers with dusting powder. Brushes with round, soft bristles (4) are used for applying dust over large surfaces. Use stencil brushes (5) for applying color on a cake with a stencil. Brushes may also be used to clean excess corn starch or powdered sugar from projects.

CAKE PANS

Dozens of shapes and sizes of cake pans can be found in cake and candy supply stores. Traditional shapes such as round, square, and rectangular (sheet cake) are versatile, come in several sizes, and are practical for many uses. Rectangular and square pans are available with sharp corners, which make a very attractive cake with crisp edges, or rounded corners, which make clean-up a breeze but the edges are not as professional-looking.