Delight family and friends with exquisitely decorated cakes for birthdays, dinner parties, or just as a special treat. Through a simple question-and-answer format, with every procedure shown in colour photographs, beginners will find out how to decorate without icing (just use a powdered sugar design); how to make chocolate curls and gumpaste flowers; how to prepare the drizzled chocolate icing known as ganache; and how to embellish tiered, bundt, and raspberry-filled cakes.
See how to whip up fondant, ice petits fours, and use a pastry bag to write greetings and create adornments. The all-important wedding cake is here, too. And while the focus is on decoration, there are also basic cake and icing recipes, too.
About the Author
For 30 years Jaynie Maxfield has been testing recipes, experimenting with colours and textures, and delighting clients in America with her stunning, imaginative, often whimsical, and always delicious creations. Maxfieled's fine cakes and her company, Ambrosia Exquisite Wedding Cakes, have been featured in American Bride magazines. She has been recognised for her unique sense of style, wit, and especially for her use of colour. Her cakes are centerpieces at weddings throughout Utah. She also mentors, teaches and travels. Mostly, she indulges her passion for the science of baking and the art of cake design.
Series: For the First Time Series
Number Of Pages: 112
Published: 1st February 2005
Publisher: Sterling Publishing Co Inc
Country of Publication: US
Dimensions (cm): 26.0 x 22.0 x 0.8
Weight (kg): 0.41
Edition Type: New edition