{"product_id":"professional-cake-decorating-isbn-9780470380093","title":"Professional Cake Decorating","description":"Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen's \u003ci\u003eProfessional Baking, 3e\u003c\/i\u003e serves the needs of the fundamental baking course. However, in Baking and Pastry programs, students are more focused on decorating and design. This underscores the need for a book with complete and detailed instructions on decorating methods and techniques. \u003cp\u003eAcknowledgments v\u003c\/p\u003e \u003cp\u003eIntroduction viii\u003c\/p\u003e \u003cp\u003eHistory of Cake Decorating x\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 1 getting started 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEquipment\u003c\/p\u003e \u003cp\u003eCovering A Cake Board\u003c\/p\u003e \u003cp\u003eWorking With Color\u003c\/p\u003e \u003cp\u003eThe Art of Icing A Cake\u003c\/p\u003e \u003cp\u003eAssembling A Layered Cake\u003c\/p\u003e \u003cp\u003eCrumb-Coating and Icing A Cake\u003c\/p\u003e \u003cp\u003eSpackling A Cake\u003c\/p\u003e \u003cp\u003eIcing Around Cake With Rolled Fondant\u003c\/p\u003e \u003cp\u003eIcing A Square Cake With Rolled Fondant\u003c\/p\u003e \u003cp\u003eCovering A Cake With Ganache\u003c\/p\u003e \u003cp\u003eRoyal Icing A Marzipan Cake\u003c\/p\u003e \u003cp\u003eStacking Cake Tiers\u003c\/p\u003e \u003cp\u003eTiers With Columns or Pillars\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 2 basic piping skills 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePaper Cones (Cornets)\u003c\/p\u003e \u003cp\u003eIcing Preparation\u003c\/p\u003e \u003cp\u003eWarm-Up Exercises\u003c\/p\u003e \u003cp\u003ePracticing Border Skills\u003c\/p\u003e \u003cp\u003eStar Flower\u003c\/p\u003e \u003cp\u003eSmall Classic Shells\u003c\/p\u003e \u003cp\u003eLarge Shells\u003c\/p\u003e \u003cp\u003eBallooning\u003c\/p\u003e \u003cp\u003eRosettes\u003c\/p\u003e \u003cp\u003eZigzag\u003c\/p\u003e \u003cp\u003eReverse Shells\u003c\/p\u003e \u003cp\u003eFleur-De-Lis\u003c\/p\u003e \u003cp\u003eGarlands\u003c\/p\u003e \u003cp\u003eRope\u003c\/p\u003e \u003cp\u003eLeaves\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 3 floral piping skills 53\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSkills Check\u003c\/p\u003e \u003cp\u003eIcing\u003c\/p\u003e \u003cp\u003eRosebud\u003c\/p\u003e \u003cp\u003eHalf-Rose\u003c\/p\u003e \u003cp\u003eFull-Blown Roses (Traditional Technique)\u003c\/p\u003e \u003cp\u003eFull-Blown Roses (Nontraditional Technique)\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 4 intermediate piping skills 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIcing Components\u003c\/p\u003e \u003cp\u003eGrape Clusters\u003c\/p\u003e \u003cp\u003eSweet Pea Clusters\u003c\/p\u003e \u003cp\u003eE Shells\u003c\/p\u003e \u003cp\u003eCurved Shells With Shell Accents\u003c\/p\u003e \u003cp\u003eShells With Flutes\u003c\/p\u003e \u003cp\u003eRuffles\u003c\/p\u003e \u003cp\u003eSwags\u003c\/p\u003e \u003cp\u003eBows\u003c\/p\u003e \u003cp\u003eBasket Weave\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 5 advanced piping skills 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: Advanced Overpiped Top and Bottom Border Designs \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTop Border—Overpiped Scallops\u003c\/p\u003e \u003cp\u003eBottom Border—Overpiped Garlands (Crescents) With Scallops\u003c\/p\u003e \u003cp\u003eTop Border—Short Overpiped Scallops\u003c\/p\u003e \u003cp\u003eBottom Border—Ruffles With Overpiped Scallops\u003c\/p\u003e \u003cp\u003eTop Border—Single Swags With Overpiped Scallops\u003c\/p\u003e \u003cp\u003eBottom Border—Double Swags With Overpiped Scallops\u003c\/p\u003e \u003cp\u003eTop Border—Reverse Overpiped Scallops\u003c\/p\u003e \u003cp\u003eBottom Border—Overpiped Garland (Crescent) With Ruffles and Reverse Scallops\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Advanced Top and Bottom Border Designs \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTop Border—Reverse Shells With Scalloped Strings\u003c\/p\u003e \u003cp\u003eBottom Border—Zigzags With Large Shells and Scallops\u003c\/p\u003e \u003cp\u003eTop Border—Large Shells With Overpiped S Scrolls\u003c\/p\u003e \u003cp\u003eBottom Border—Shells With Scallops\u003c\/p\u003e \u003cp\u003eTop Border—Garlands With Double Strings and Drop Strings\u003c\/p\u003e \u003cp\u003eTop Border—Fleur-De-Lis With Overpiping And Drop Strings\u003c\/p\u003e \u003cp\u003eBottom Border—Rosettes With Drop Strings\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 6 the art of writing and painting 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAlphabet Practice\u003c\/p\u003e \u003cp\u003eWriting On An Iced Cake\u003c\/p\u003e \u003cp\u003eWriting On A Sugar Plaque\u003c\/p\u003e \u003cp\u003eAlphabet Writing Workshop\u003c\/p\u003e \u003cp\u003eWriting Styles—Simple Block Lettering\u003c\/p\u003e \u003cp\u003eWriting Styles—Elegant Lettering\u003c\/p\u003e \u003cp\u003eHand Painting\u003c\/p\u003e \u003cp\u003eFood Color Painting\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 7 royal icing piped flowers 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOrange, Apple, Cherry, And Peach Blossoms, and Forget-Me-Nots\u003c\/p\u003e \u003cp\u003ePrimroses\u003c\/p\u003e \u003cp\u003eViolets\u003c\/p\u003e \u003cp\u003ePansies\u003c\/p\u003e \u003cp\u003eSweet Peas\u003c\/p\u003e \u003cp\u003eDaisies\u003c\/p\u003e \u003cp\u003ePussy Willows\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 8 royal icing design skills 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDesign Transfers\u003c\/p\u003e \u003cp\u003eDesign Transfer—The Pinprick Method\u003c\/p\u003e \u003cp\u003eDesign Transfer—The Carbon Copy Method\u003c\/p\u003e \u003cp\u003eEmbroidery Techniques\u003c\/p\u003e \u003cp\u003eBrush Embroidery\u003c\/p\u003e \u003cp\u003eFreehand Embroidery\u003c\/p\u003e \u003cp\u003eCornelli Lace and Sotas\u003c\/p\u003e \u003cp\u003eSatin-Stitch Embroidery\u003c\/p\u003e \u003cp\u003eSwiss Dots\u003c\/p\u003e \u003cp\u003eEyelet Embroidery\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 9 hand modeling skills 147\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOrange\u003c\/p\u003e \u003cp\u003eLemon\u003c\/p\u003e \u003cp\u003eBosc Pear\u003c\/p\u003e \u003cp\u003eGranny Smith Apple\u003c\/p\u003e \u003cp\u003ePeach\u003c\/p\u003e \u003cp\u003eApricot\u003c\/p\u003e \u003cp\u003eStrawberry\u003c\/p\u003e \u003cp\u003eRaspberries\u003c\/p\u003e \u003cp\u003ePumpkin\u003c\/p\u003e \u003cp\u003eMango\u003c\/p\u003e \u003cp\u003eJalapeno Pepper\u003c\/p\u003e \u003cp\u003eCarrot\u003c\/p\u003e \u003cp\u003eBanana\u003c\/p\u003e \u003cp\u003eHeirloom Tomato\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 10 marzipan and chocolate modeling 167\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMarzipan Modeling\u003c\/p\u003e \u003cp\u003eThe Bridal Couple\u003c\/p\u003e \u003cp\u003eBaby Mouse\u003c\/p\u003e \u003cp\u003eFather Penguin\u003c\/p\u003e \u003cp\u003eBear Chef\u003c\/p\u003e \u003cp\u003eKiddy Bear\u003c\/p\u003e \u003cp\u003eChocolate Modeling\u003c\/p\u003e \u003cp\u003eModeling Chocolate Rose\u003c\/p\u003e \u003cp\u003eChocolate Bow and Streamers\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 11 advanced royal icing piping and design skills 191\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRunouts or Flooding\u003c\/p\u003e \u003cp\u003eBridge and Extension Work and Hailspotting\u003c\/p\u003e \u003cp\u003eSimple Lace Designs\u003c\/p\u003e \u003cp\u003eFiligree Lace Designs\u003c\/p\u003e \u003cp\u003eRing Design With Trelliswork\u003c\/p\u003e \u003cp\u003eLattice\u003c\/p\u003e \u003cp\u003eCushion Lattice\u003c\/p\u003e \u003cp\u003eFloating Collar\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 12 rolled icing design skills 215\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRuffling\u003c\/p\u003e \u003cp\u003eClassical Drapery\u003c\/p\u003e \u003cp\u003eFreehand Drapery\u003c\/p\u003e \u003cp\u003eAppliqué\u003c\/p\u003e \u003cp\u003eBraiding\u003c\/p\u003e \u003cp\u003eSmocking\u003c\/p\u003e \u003cp\u003eRibbon Bouquet\u003c\/p\u003e \u003cp\u003eTassels\u003c\/p\u003e \u003cp\u003eCrimping\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 13 pastillage construction 231\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePastillage Figures\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 14 gumpaste flowers 237\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePlunger Flowers\u003c\/p\u003e \u003cp\u003ePulled Blossoms and Buds\u003c\/p\u003e \u003cp\u003eBasic Five-Petal Blossom With Bud\u003c\/p\u003e \u003cp\u003eFour-Petal Blossom With Bud\u003c\/p\u003e \u003cp\u003eForget-Me-Not\u003c\/p\u003e \u003cp\u003eHyacinth\u003c\/p\u003e \u003cp\u003eMimosa\u003c\/p\u003e \u003cp\u003eCherry Blossom\u003c\/p\u003e \u003cp\u003eFoliage\u003c\/p\u003e \u003cp\u003eFreehand Leaves\u003c\/p\u003e \u003cp\u003eCutter Leaves\u003c\/p\u003e \u003cp\u003eFloral Corsage\u003c\/p\u003e \u003cp\u003eCorsage\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 15 advanced gumpaste flowers 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClassic Rose\u003c\/p\u003e \u003cp\u003eFull-Blown or Open Rose\u003c\/p\u003e \u003cp\u003eCarnation\u003c\/p\u003e \u003cp\u003eAzalea\u003c\/p\u003e \u003cp\u003eArum or Calla Lily\u003c\/p\u003e \u003cp\u003eAnthurium Lily\u003c\/p\u003e \u003cp\u003eClosed Tulip With Bud\u003c\/p\u003e \u003cp\u003eHibiscus\u003c\/p\u003e \u003cp\u003eTiger Lily\u003c\/p\u003e \u003cp\u003eCymbidium Orchid\u003c\/p\u003e \u003cp\u003eArranging A Round Spray\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 16 miniature cakes and decorated cookies 283\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePetits Fours\u003c\/p\u003e \u003cp\u003eDecorated Cookies\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 17 cake and confectionery gallery 293\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLesson 18 recipes 329\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAppendix 1 Patterns and Cake Cutting Guides 368\u003c\/p\u003e \u003cp\u003eAppendix 2 Measurements 386\u003c\/p\u003e \u003cp\u003eBibliography 395\u003c\/p\u003e \u003cp\u003eIndex 396\u003c\/p\u003e   \u003cp\u003e\u003cb\u003eTOBA GARRETT\u003c\/b\u003e is head of the Department of Cake Decorating and Design at the Institute of Culinary Education in New York City. She is a member of the International Cake Exploration Societé and former president of the Confectionary Arts Guild of New Jersey. She is also the author of \u003ci\u003eThe Well-Decorated Cake, Creative Cookies: Delicious Decorating for Any Occasion\u003c\/i\u003e, and the IACP Award–winning \u003ci\u003eWedding Cake Art and Design\u003c\/i\u003e. In 2010, \u003ci\u003eDessert Professional\u003c\/i\u003e magazine named Garrett one of the Top Ten Cake Artists in America.    \u003c\/p\u003e\u003cp\u003e\u003cb\u003ePROFESSIONAL cake DECORATING\u003c\/b\u003eSECOND EDITION \u003c\/p\u003e\u003cp\u003e\u003ci\u003eProfessional Cake Decorating\u003c\/i\u003e is the definitive guide on the subject from master cake designer and IACP Award winner Toba Garrett. This comprehensive second edition has been completely revamped with all-new photography, and includes more cake decorating skills and techniques than ever before in a fresh, easy-to-use format. Whether you decorate cakes in a professional bakeshop or simply as a hobby, Toba Garrett provides all the information and guidance you'll need. \u003c\/p\u003e\u003cp\u003eThis must-have resource begins with an introduction to the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Later chapters cover such topics as piping, writing and painting, royal icing design, hand modeling, pastillage construction, gumpaste flowers, and much more. \u003c\/p\u003e\u003cp\u003eA full chapter on miniature cakes and cookies includes techniques for making petits fours and other small treats, while a gallery of cakes and confections provides inspiration with color photos of breathtaking cakes and information on the skills needed to create each one. \u003c\/p\u003e\u003cp\u003eFeaturing hundreds of step-by-step photos and illustrations and dozens of tried-and-tested recipes, \u003ci\u003eProfessional Cake Decorating\u003c\/i\u003e is the only book that puts Toba Garrett's 30 years of training, traveling, teaching, and private decorating practice in the palms of your hands. A must for today's professional bakers, cake artists, baking and pastry students, and cake decorating enthusiasts, this book is an indispensable one-stop resource on the art of cake design.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989865382117,"sku":"NP9780470380093","price":66.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470380093.jpg?v=1761785726","url":"https:\/\/k12savings.com\/products\/professional-cake-decorating-isbn-9780470380093","provider":"K12savings","version":"1.0","type":"link"}