Cake Decorating Basics. Rachel Brown

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      cake decorating basics

      Cake decorating is a skill that anyone can master with a little guidance. In this fact-packed reference book, Rachel Brown takes the reader back to basics and proves at the same time that cake decorating really can be fun.

      The book provides answers to the fundamental questions that beginners often ask, such as: how do you use a frame; how do you level off a domed cake; how do you work with more than one packet of sugarpaste; how do you cut a dowel and how do you get a modelled figure to sit?

      Starting with lining tins of different shapes and finishing with making perfect wedding cakes, there is also detailed information on covering cakes with marzipan and sugarpaste, adding ribbons, simple piping with royal icing, creating special effects with sugarpaste and basic modelling. Rachel even provides her tried-andtested sponge and fruit cake recipes, with gluten-, egg-, sugar- and dairy-free versions for those with specific dietary requirements.

      Each chapter is liberally illustrated with step-bystep colour photographs and peppered with hints and tips from Rachel’s rich experience. Here, in one indispensable book, is all the information you will ever need to make and decorate the perfect cake.

      CAKE

      Decorating

      BASICS

      Reprinted in 2011

      Published in 2007 by

      New Holland Publishers (UK) Ltd

      London • Cape Town • Sydney • Auckland

       www.newhollandpublishers.com

      Garfield House, 86–88 Edgware Road, London W2 2EA, United Kingdom

      80 McKenzie Street, Cape Town 8001, South Africa

      Unit 1, 66 Gibbes Street, Chatswood, NSW 2067, Australia

      218 Lake Road, Northcote, Auckland, New Zealand

      Copyright © 2007 text: Rachel Brown

      Copyright © 2007 photographs and illustrations: New Holland Publishers (UK) Ltd

      Copyright © 2007 New Holland Publishers (UK) Ltd

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

      ISBN 978 1 84537 518 8

      EDITOR: Anne Konopelski

      EDITORIAL DIRECTION: Rosemary Wilkinson

      DESIGN: Casebourne Rose Design Associates

      PHOTOGRAPHY: Shona Wood

      ARTWORK: Carrie Hill and Sue Rose

      PRODUCTION: Hazel Kirkman

      10 9 8 7 6

      Reproduction by Pica Digital Ltd, Singapore

      Printed and bound by Times Offset, Malaysia

       Disclaimer

      The author and publishers have made every effort to ensure that all instructions given in this book are safe and accurate, but they cannot accept liability for any resulting injury or loss or damage to either property or person, whether direct or consequential or however arising.

      CONTENTS

       Introduction

       BAKING BASICS

       Equipment

       Types of Tins (Pans)

       Lining Tins (Pans)

       Lining Frames

       Lining Novelty Tins (Pans)

       Before Baking the Cake

       Special Dietary Needs

       THE CAKE ITSELF

       Fruit Cake

       Sponge Cake

       PERFECT CAKE COVERINGS

       Working with Marzipan

       Working with Sugarpaste (Rolled Fondant or Ready to Roll Icing)

       SIMPLE DECORATING TECHNIQUES

       Ribbons

       Sausage Edges

       Texture

       Twisted Edges

       Stippling

       Embossing

       Crimping

       Cut-Outs

       Inserts

       Quilling

       Painting

       ADVANCED DECORATING TECHNIQUES

       Frills

       Piping

       Special Effects