The Essential Guide to Cake Decorating'The Essential Guide to Cake Decorating' will lead a newcomer through the simplest basics of this colourful pastime, and also contains great ideas and fantastic creations to inspire experienced sugarcrafters. |
Contents
| 19 | |
| 32 | |
Lining cake tins | 38 |
Covering cakes with royal icing | 44 |
Adding colour | 52 |
Needlework designs | 58 |
Basic piping | 64 |
Runout collars | 70 |
Common terms and phrases
Attach ball tool base blue broderie anglaise brown brush buttercream cake board cake decorating cake with marzipan caster sugar centre cm 10 inch cm 8 inch cm 9 cocktail stick collar cone cornflour Cover the cake cream cutter double-sided tape dowels dusting powder edible glue fl oz flower paste Fold food colourings fruit cake g 1 lb g 2 oz g/l lb gently green icing sugar insert kg 2 lb layer Leave to dry little royal icing Madeira cake marzipan and leave melted chocolate mixture modelling paste non-stick baking paper number 1 tube paint paintbrush palette knife paste food pastillage petal piece pillars pink piping bag piping tube plastic ribbon rose round cake runout securing with double-sided shape side skewer slightly smooth soft stamens stencil strip surface tablespoons teaspoons template thin Trim WEDDING CAKE white chocolate white sugarpaste wire wrap yellow
Popular passages
Page 24 - Using electric beaters, cream the butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
Page 106 - The basic cake can be made several days in advance and stored in the refrigerator.
Page 134 - Beat the egg whites in a small bowl until stiff peaks form. Gradually add the sugar, beating well after each addition until the sugar has dissolved.
Page 31 - Line the base and sides with baking paper, extending at least 2 cm (3A in) above the rim. Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Put 250 g (9 oz) of the chocolate and 250 g (9 oz) of the butter in a saucepan.
Page 124 - For the meringue frosting, put the egg whites and sugar in a heatproof bowl. Bring a small pan of water to a simmer and place the bowl over the pan (don't let the base of the bowl sit in the water).
Page 131 - Bring a pan of water to a simmer, remove from the heat and place the bowl over the pan.
Page 229 - Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Leave in the tin for a few minutes, then cool on a wire rack.
Page 114 - Return to the pan and cook over a low flame, stirring and scraping the bottom and sides of the pan constantly, until the mixture thickens enough to coat the back of a wooden spoon. (Take care, as it can quickly turn to scrambled eggs. At the first sign of this tragedy, pour into the blender and blend until it is smooth.) Set aside to cool off completely. Meanwhile, sterilize a 1 -quart bottle in boiling water. Gradually stir the alcohol into the "custard...
Page 132 - Spoon the mixture into the prepared tin and smooth the surface. Bake for 40-50 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 15 minutes before turning out onto a wire rack to cool completely.
Page 134 - Stir in the remaining milk and the eggs and mix together well. Stir over the heat until the mixture boils and thickens. Pour into a large bowl and cover the surface with plastic wrap to prevent a skin forming. Stir occasionally to cool the custard.