Professional Cake Decorating

Author(s): Toba M. Garrett

Food & Beverage

This book provides information on everything you need to create stunning cake decorations. Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. "Professional Cake Decorating" is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating. "Professional Cake Decorating" is: a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers. It is a powerful tool for making dramatic improvements in the overall look and design of cakes, a valuable training handbook and resource for bakers and decorators, and a comprehensive reference of successful professional skill sets. Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more.


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"...a comprehensive resource..." (Wedding Cakes, January 2007) "...every lesson is easy to follow..." (Cakes and Sugarcraft, Spring Issue)


Introduction. A History of Cake Decorating. Lesson 1: Basic Piping Skills. Lesson 2: Floral Piping Skills. Lesson 3: Intermediate Piping Skills. Lesson 4: Advanced Border Skills. Lesson 5: The Art of Writing. Lesson 6: Royal Icing Piped Flowers. Lesson 7: Royal Icing Design Skills. Lesson 8: The Art of Icing a Cake. Lesson 9: Hand Modeling Skills. Lesson 10: Marzipan and Chocolate Modeling. Lesson 11: Advanced Icing and Design Skills. Lesson 12: Rolled Icing Design Skills. Lesson 13: Pastillage Construction. Lesson 14: Gumpaste Flowers-Basic Floral Skills. Lesson 15: Advanced Gumpaste Flowers. Lesson 16: Miniature Cakes and Decorated Cookies. Lesson 17: Cake Boards, Color Charts, Painting, and More Techniques. Lesson 18: Cake and Confectionary Gallery. Lesson 19: Recipes Appendix 1: Patterns. Appendix 2: Measurements. Bibliography. Index.

General Fields

  • : 9780471701361
  • : xy
  • : xy
  • : 1.073
  • : September 2006
  • : 279mm X 223mm X 20mm
  • : United States
  • : books

Special Fields

  • : Toba M. Garrett
  • : Hardback
  • : 2011
  • : 641.86539
  • : 368
  • : Illustrations (some col.)