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Decorating and Icing 100 Cakes
Angela Nilsen
€ 15.99
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Description for Decorating and Icing 100 Cakes
Paperback. A guide to making and decorating cakes. It covers the basics, with recipes for a variety of classic sponge and fruit cakes, and icings and frostings, as well as stage-by-stage techniques for covering, piping and decorating. It also contains 100 projects, each with detailed instructional photographs and a picture of the finished cake. Num Pages: 256 pages, over 750 photographs. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 292 x 230 x 20. Weight in Grams: 1318. A Complete Guide to Cake Decorating, with Over 100 Projects, from Traditional Classics to the Latest in Contemporary Designs. 256 pages, over 750 photographs. A guide to making and decorating cakes. It covers the basics, with recipes for a variety of classic sponge and fruit cakes, and icings and frostings, as well as stage-by-stage techniques for covering, piping and decorating. It also contains 100 projects, each with detailed instructional photographs and a picture of the finished cake. Cateogry: (G) General (US: Trade). BIC Classification: WBVS. Dimension: 292 x 230 x 20. Weight: 1324.
This is a complete guide to cake decorating, with over 100 projects, from traditional classics to the latest in contemporary designs. It is an inspiring collection of classic cake recipes and a comprehensive instruction course in cake making and decorating skills, in one easy-to-follow volume. It features 100 fantastic step-by-step cake decorating projects, from traditional, novelty and special occasion cakes, to wedding, christening, birthday and Christmas cakes. You can learn the techniques for working with royal icing, sugarpaste and fondant, marzipan, butter icing, fudge frosting, glace icing and chocolate icing. Cake recipes include One-stage Victoria Sandwich, Madeira Cake, Rich Fruit Cake, Black Forest Gateau, Gorgeous Chocolate Cake and Fresh Fruit Genoese. Techniques and projects are shown in 750 step-by-step photographs, making the decorating stages easy to follow. This comprehensive book is the ultimate guide to making and decorating cakes. The first section covers the basics, with recipes for a variety of classic sponge and fruit cakes, and icings and frostings, as well as stage-by-stage techniques for covering, piping and decorating. There are plenty of ideas for embellishments, from ribbons to home-made chocolate curls. The second half contains 100 projects, each with detailed instructional photographs and a glorious picture of the finished cake. Recipes include Iced Fancies, Trailing Orchid Wedding Cake, Teddy Bear Christening Cake, and even a Dinosaur Cake. With tips throughout, and everything shown step by step, it is simple to achieve stunning results with every cake.
Product Details
Publisher
Anness Publishing
Number of pages
256
Format
Paperback
Publication date
2012
Condition
New
Weight
1325g
Number of Pages
256
Place of Publication
London, United Kingdom
ISBN
9781780191232
SKU
V9781780191232
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-10
About Angela Nilsen
Angela Nilsen has worked as a food writer in Canada and the UK, and has contributed to many books. Angela was Food Editor of BBC Good Food Magazine from 1994-2004 and is now a freelance writer and editor. Sarah Maxwell is an author, home economist and stylist who contributes regularly to cookbooks, magazines and TV shows. She enjoys creating imaginative novelty cakes and devising tempting vegetarian dishes.
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