Professional Baking and Pastry

In The Painted Cake, Natasha reveals how party-throwers and pastry lovers can create incredible treats in their own homes using fondant painted with edible colors. Thirty recipes are presented for cakes, cookies, and cupcakes, and a wealth of carefully-selected designs range from classic to contemporary, quirky to lushly romantic, and include ones appropriate for all types of parties and levels of festivities—casual gatherings to gala events.

Learn to pipe 100 different buttercream flowers to showcase on your cakes with this complete visual reference to piping flowers: each flower is demonstrated on a cupcake, with five full-scale projects to show you how to combine your flowers into a masterpiece cake. All the basics are covered to get you started: how to make stable buttercream icing, advice on coloring and flavor as well as essentials such as how to fill a piping bag and the basic techniques you need.

As the #1 cake decorating magazine in North America, we offer professionals as well as enthusiasts the latest information on trends, ingredients, techniques and more – Everything CAKE! We’ll seek out and highlight the best artists in our field from the USA and around the world... each issue features step-by-step tutorials, including come-to-life cake photos, helping educate and inspire savvy decorators as well as those just beginning their journey into the world of cakes. Mouthwatering recipes offer insider tips to tempt your taste buds with delectable flavors. Look at the advertisements too! Products, gadgets, tools and more; all you’ll need to decorate like a pro are showcased in every issue.

Cake decorators of all abilities can learn and perfect the skills and techniques required of royal icing from one of the world's most well-respected tutors. With a career in cake decorating spanning over six decades, the exceptional work of Eddie Spence MBE is presented in this unique book, demonstrating how you can use royal icing to decorate everything from an imposing wedding cake to a modest mini cake.

With a focus on decorating mediums, techniques, and equipment, Cake Art offers clear and easy-to-follow directions for preparing several items, including the gift-wrapped cake, buttercream roses cake, and buttercream flowers cupcakes. Demonstration-based lessons offer detailed video featuring the following techniques: preparing buttercream, with tips for delicious and attractive results ; creating single and multicolored buttercream designs using different piping tips ; covering a cake with decorative fondant using professional techniques for success ; making a selection of fondant decorations, including a bow, a plaque, and circles ; as well as writing and painting fun and simple images using food coloring. Featuring the decorating insights of Chefs Kate Cavotti and Alison McLoughlin of the prestigious CIA baking and pastry arts faculty, Cake Art will give you the skills you need to create amazing cakes and cupcakes for all your special events.

Focuses on procedure for preparation and use of couverture, royal icing, fondant and marzipan. Shows how to roll cornets and how to decorate with them.

Introduction to cake artistry -- The essentials -- Anniversary cakes -- Birthday cakes -- Groom's cakes -- Wedding cakes -- Seasonal cakes -- Small bites : decorated cookies and cupcakes -- The recipes.
Also by Toba Garrett
* Professional cake decorating / Toba Garrett ; photography by Lucy Schaeffer.
* Wedding cake art and design : a professional approach / Toba Garrett ; photography by Lucy Schaeffer ; illustrations by Christine Mathews.

Also in the "The modern cake decorator" Series:
* Using cutters on cakes / Sandra Monger.
* Stenciling on cakes / Stephanie Weightman.
* Airbrushing on Cakes / Cassie Brown.
* Painting flowers on cakes / Stephanie Weightman.
* Piping on cakes / Christine Flinn.

disc 1: Royal Icing Cake Decorating (53 min) -- disc 2: Piping Flowers (49 min) -- disc 3: Wired Flowers; Yellow Drop Flowers (43 min) -- disc 4: Piping Leaves, Lilies... (32 min) -- disc 5: Buttercakes and Chiffon Cake (45 min)

Making a cake and decorating it beautifully for a special occasion deserves a round of applause, and with The Ultimate Guide to Sugarcraft, the praise will keep on coming! This book is divided into two parts, with each section comprised of a set of 20 lessons. Part One teaches how to make perfect cakes, icings and frostings, as well as master ribbon work, frills, collars, lettering, modeling and piped decorations... Part Two builds on that foundation, teaching the intricate skillsof tube and brush embroidery, lace, fondant, figure modeling, sugar-flower sprays, bas relief, pastillage and filigree.

Designing the cake -- Creative designs -- Romantic designs -- Textured designs -- Modern designs -- Wedgwood-inspired designs -- Chocolate designs -- Seasonal designs -- Fashion-inspired designs -- Floral designs -- Textile-inspired designs -- Setting up a cake design business -- Recipes and flavor combinations -- Templates and cake-cutting guides.

Mich Turner is London’s top cake designer for society and celebrities alike. She has refined a simple and modular approach—start with a dozen basic recipes and let the icing, glazes, and finishing touches be the key to perfecting the design. Here, she focuses on the wedding cake and offers inspiration and guidance to brides-to-be as well as to caterers, chefs, and wedding planners. The cutting of the cake is one of the most cherished memories of any wedding. This portfolio of Mich Turner’s stunning cake designs is organized thematically, from simple sunny cakes redolent of a springtime garden wedding to opulent more autumnal chocolate multi-tiered sculptural cakes...