Autumn Carpenter - The Complete Photo Guide to Cake Decorating

The Complete Photo Guide to

Copyright 2012 Creative Publishing international, Inc.

All rights reserved. No part of this work covered by the copyrights hereon may be reproduced or used in any form or by any meansgraphic, electronic, or mechanical, including photocopying, recording, taping of information on storage and retrieval systemswithout the written permission of the publisher. However, the publisher grants to the purchaser of this book permission to reproduce the templates in the book for personal use.

Due to differing conditions, materials, and skill levels, the publisher and various manufacturers disclaim any liability for unsatisfactory results or injury due to improper use of tools, materials, or information in this publication.

First published in the United States of America by
Creative Publishing international, Inc., a member of
Quayside Publishing Group
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Suite 300
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ISBN: 978-1-58923-669-1

10 9 8 7 6 5 4 3 2 1

Digital edition: 978-1-61058-192-9
Softcover edition: 978-1-58923-669-1

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

Copy Editor: Ellen Goldstein
Proofreader: Karen Ruth
Book and Cover Design: Kim Winscher
Page Layout: Danielle Smith
Photographs: Dan Brand

CONTENTS

Introduction

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 such as the airbrush and electronic cutting machines 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.

BASIC CAKE PREPARATION

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, utilizing the color wheel, covering cake boards, and additional beginning fundamentals.

Tools for Baking and Decorating Cakes

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.

A batter separator may be used to bake two different flavors of cakes in one cake pan. The separator is placed in the pan after the pan is greased. Pour the different batters into each side. Remove the separator before baking.

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. Pastry brushes can also remove excess crumbs from the surface of the cake before icing. Brushes with small, fine bristles (2) are used for painting details onto cakes. These small brushes are also used for adding edible glue to pieces when hand-molding. Flat brushes with squared edges (3) are ideal for applying color to gum paste flowers with dusting powder. Use flat brushes for brush embroidery. 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. A variety of sizes of brushes may be used to clean excess corn starch or powdered sugar from projects.

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