the-art-of-cake

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Celebrate The Art of Cakes! Having a really beautiful cake--one that you bake in your very own kitchen--can make a special occasion extraordinary. That’s the inspiration behind this guide: to create vibrant, colorful, and unique cakes that will bring a smile to everyone’s face. Inside, you’ll find basic recipes for three types of cakes, buttercream, and royal icing--which is used for piping letters, dots, and other decorations. You’ll also learn advanced techniques for rolling fondant and preparing modeling paste. The irresistibly photographed cake designs look good enough to eat, and they range from the delicate and sweet Beautiful Baby Birthday to Sally Says "Surprise,” and an unforgettable way to say "Congratulations!” or "Best Wishes!”

Cake pops are the hottest bestselling confections in bakeries today, but anyone can make these fun little treats at home with this essential guide. Though they may look intricate and difficult to make, with a little practice and imagination, kids and adults will be making these colorful creations in no time! Noel Muniz shows you the basics of making these small, delectable sweets, with tips that will guide you in every step of the process. The Art of Cake Pops cover everything you need to become a cake pop pro, including the different types of chocolates to use, how to use cookie cutters as molds, coloring chocolate, and when it’s best to use homemade or boxed cake. There are also sections about preventing or fixing common baking problems and mistakes like cake pops that crack, leaking oil, or streaking, with detailed photos to help you along the way. Filled with delicious recipes for cake flavors such as chocolate, banana, strawberry, and lemon, and seventy-five colorful and creative designs for silly frogs, cute babies, and vibrant butterflies—along with twenty-five party theme ideas—you’ll make a splash at any gathering, and your cake pops will be the talk of the event. America loves foods on sticks, and with full cake flavor and a quarter of the guilt, these cakes on a stick are no exception.

Originally published as Mich Turner's cake masterclass by Jacqui Small (London) in 2011.

Discusses the basic tools and techniques of cake decoration and explains how to make cakes in shapes of hearts, bats, cars, bears, and cowboy boots

Tried, tested, and true - this book includes the best cake, icing, and fondant recipes to use when making your creations. Perfect for stacking, carving, and displaying your masterpieces all day long.

Now even the novice baker can turn out a wide variety of delicious and beautifully decorated cakes. Includes full-color photographs and easy-to-follow directions.

Colette Peters's one-of-a-kind wedding cakes -- for which she charges hundreds, sometimes thousands of dollars -- have made her America's most sought-after culinary artist. Now, with this dazzling cookbook, brides-and-grooms-to-be can bake their own Colette's wedding cake -- or commission a professional baker to follow one of Colette's designs. Illustrated throughout with eye-popping color photographs, step-by-step drawings, and templates, Colette's Wedding Cakes showcases more than thirty of the author's most amazing wedding creations, organized by season -- a love-in-bloom cake, an Edwardian cake, a chocolate fantasia cake, an art deco cake, a coral reef cake, and many others.

For dessert lovers everywhere, a mouthwatering illustrated history of cakes from around the globe.

Provides directions on decorating cakes for birthdays, weddings, anniversaries, and other special occasions and explains how to make cakes in unusual shapes

French cakes are among the most luscious and spectacular in the pantheon of cake baking. In The Art of the Cake, authors Healy and Bugat simplify the art form and bring together more than 100 classic cakes, from the Marquis (kirsch-soaked chocolate genoise cake rounds stuffed with ripe peaches and whipped cream) to the Moka, made from vanilla genoise brushed with espresso, filled with coffee buttercream, and topped with chopped roasted almonds. There are recipes for poundcake-, spongecake-, and meringue-based gbteaux,in addition to bavarians, charlottes, mousse cakes, and loaf and log cakes (like the classic Chocolate Yule Log). There are also over 40 recipes for frostings, glazes, sauces, and fillings. In addition, there are detailed ingredient and equipment sections, and comprehensive instructions on general baking techniques--everything from separating and whipping eggs to working with a pastry tube to the correct way to temper chocolate. The more than 400 step-by-step illustrations (penned by Paul Bugat) that accompany the recipes and the 32 pages of color photographs of these magnificent cakes will be enough to tempt any baker, amateur or pro, into the kitchen.

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