Cake decorating is the art of using icing to make a plain cake into a masterpiece. In this book, professional cake decorator Robyn King shows you how to achieve techniques that will allow you to bake beautiful, edible creations for family and friends. Before long you will be able to create a cake to make a special occasion unforgettable.
Easy step-by-step instructions are accompanied by photographs to allow you to master decorating techniques such as piping, flood work, lettering, figurines and flowers. Before that, the book also provides recipes for the cakes themselves – chocolate mud cakes, fruit cakes and gluten-free cakes amongst others – and instructions on how to make the different forms of icing.
Preparation and tools are discussed and up-to-date decorating trends are covered with brush embroidery, sequins and cake lace. Prepare to pass many an enjoyable hour with this go-to book on cake decorating.
About the Author
Robyn King is a qualified pastry chef with 40 years experience in the industry. She is a very experienced cake/cookie decorator/teacher,and regularly does demonstrations at specific functions. Robyn belongs to cake/cookie decorating groups where she is able to not only share many years of knowledge but also learn new techniques and tips from other members.
Her passion started when, as a young child, Robyn remembers standing on a chair making cookies with her mother. At the age of 14 she attended a local Community College where she learnt the finer details of decorating. This knowledge was the key factor in gaining work experience which then led to an apprenticeship as a pastry cook. During this time Robyn won numerous awards in every category of Stage 1, II and II at Technical College.
In 2013 Robyn opened her own shop The Embellished Cake Creations supplying decorating equipment, baking products, and running classes – whilst continuing to keep her hand in decorating wedding/special occasion cakes and cookies.
Embellished Cookies is Robyn’s first book.
"This is a great book that's aimed at beginners and any of the cakes can be adapted to the baker's personal preference" Craft Focus Magazine