Cake Decorator's Bible: A Complete Guide to Cake Decorating Techniques, With Over 100 Projects, from Traditional Classics to the Latest in Contemporary Designs - Tapa blanda

This is a complete guide to cake decorating techniques with over 100 projects, from traditional classics to the latest in contemporary designs. It includes 100 fantastic step-by-step cake decorating projects, from traditional, novelty and special occasion cakes, to wedding cakes, christening cakes, birthday cakes, Christmas cakes and many more. It covers how to master all the essential techniques including making and covering cakes with marzipan, royal icing, sugarpaste, butter icing, glace icing and chocolate to achieve a smooth and professional finish. It helps you to learn to model a snowman, emboss marzipan, create a feather icing pattern, use powdered tints, and a whole host of creative skills that add the wow factor to cakes. Over 750 beautiful photographs illustrate every element of cake making and cake decorating skills. This clear and comprehensive book provides a valuable foundation in cake decorating skills, and is a deliciously appealing reference source for a wide range of classic sponge and fruit cake recipes. Learn to make icings and frostings to embellish cake tops and sides; marzipan and royal ice a cake to professional standards; pipe chocolate shapes; or make pretty ribbon insertions. The second half of the book consists of 100 step-by-step beautiful cakes to make and decorate for every occasion. The detailed instructional photography and the glorious picture of every finished cake shows the reader what they should be aiming to achieve.

Angela Nilsen has contributed her cake decorating skills to a number of books, including The Ultimate Cake Decorator and Party Cakes. She was Food Editor of BBC Good Food Magazine from 1994-2004 and is now a successful freelance writer and editor. Sarah Maxwell is an author, home economist and stylist who contributes regularly to cookbooks, magazines and TV shows. She particularly enjoys creating imaginative novelty cakes.