- Hardcover: 224 pages
- Publisher: Lebhar-Friedman (January 11, 2008)
- Language: English
- ISBN-10: 0867309229
- ISBN-13: 978-0867309225
- Product Dimensions: 9.5 x 0.8 x 10.4 inches
- Shipping Weight: 2.5 pounds
- Average Customer Review: 3.8 out of 5 stars See all reviews (19 customer reviews)
- Amazon Best Sellers Rank: #791,244 in Books (See Top 100 in Books)
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Cake Art: Simplified Step-by-Step Instructions and Illustrated Techniques for the Home Baker to Create Show Stopping Cakes and Cupcakes Hardcover – January 11, 2008
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Top Customer Reviews
However, it's not a paralyzing shortcoming, as you can get some of that from browsing online retailers, stores, and catalogs. Where the book really shines is in the techniques and instructions. For example, on page 31 there is a photo with three spoons of meringue, one stiff, one medium, and one soft-peaked. There are formulas for both hard and soft ganaches (Books often don't explicitly set the two side-by-side, and there's a big difference in the resulting texture and use.) as well as modeling chocolate. You can learn to make ribbons and coverings of fondant. Pipe a flower from buttercream (with a tip on how to reconstitute the mixture if it separates) or mold it from molding chocolate, marzipan, or fondant. In short, there is a lot to learn.
And that might be the big problem for many would-be cake decorators. Some of these techniques require practice, and a lot of it. If you go directly to the projects and try to work your way backward into the techniques, the results are going to be disappointing. If you want to undertake a given project (each, smartly, tells you how far in advance - weeks in some cases - to start different parts), then read through, write down the techniques that are necessary, and practice well in advance. You don't really think that pastry chefs start on this level of work their first day of class, do you? However, if you are willing to spend some time, this book should be well worth your while.
--some good projects ideas which inspired me to try new things
--good selection of basic recipes
--some good tips
--the time-line details about the projects
--lack of pictures to better show how to do things
--pictures that are there often don't really show what you need to see
--pictures and directions for mums and begonias switched, maybe other mistakes, too
--directions printed above and then in one mass lump next to the pictures below--not the least bit any further enlightening
--the description of how to make a rose seems rather wrong to me--using a #5 tube for the base and making the base 1" tall?? And the pictures wouldn't help a beginner much at all!
--the directions for making rosebuds are supposed to be there, but I couldn't find them anywhere
--there isn't any info about how long a project can be kept at room temp or refrigerated
--the info about coloring the buttercream is rather confusing
--the actual directions for the projects are too short and lacking info, such as which color did they actually use and how much buttercream do I need to make
These are just the things I noticed from making two projects. I wrote to one of the authors about the mixed up mum/begonia pictures and never received an answer. (I wrote to Nick Malgieri recently and received an answer as well as a follow-up!)
I've noticed that there is a DVD that goes with this book and I wonder if the lack of information is intentional to "encourage" you to buy the DVD.Read more ›
I initially tried Amazon in order to purchase the DVD but they were unable to offer it, due to the undertandable legistics of rights and ownership. So I then went to the CIA website to garner information on it. I would highly recommend this DVD for anyone who is a beginner as well as consider this a wonderful gift for someone who enjoys this edible art form.
The price is reasonable, runs over an hour, and teaches very useful basic cake decorating information to whom I would steer beginners and intermediate cake decorators. Experienced decorators would not be challenged.
Two of CIA's top baking chefs will take you through the various stages of the prep work and execution of basic cake decorating using the various skills and materials needed to help you accomplish the task. Buttercream, fondant, gels, etc are part of the vast array of delicious tools needed to coat and cover cakes. You also get a wonderful segment on cupcakes that will teach you the simple, yet stunning presentation of making buttercream flowers on top of the cupcakes; many can see this performed on YouTube if you have a moment to look it up. Then at the end, you will enjoy the process of watching how the cover cake for this book is created just by using a few basic decorating tools; it was very enjoyable and it really is such a stunning cake!Read more ›
Most Recent Customer Reviews
not the best work that I have from the CIA. I feel like this was an after thought on their part.Published 4 months ago by Louis Burnette
This book kept me reading for a couple of hours the first time I picked it up! I love the tips and beautiful things it shows anyone how to do.Published 13 months ago by Charlie Ann
Would not buy again. It written like you already know how to decorate. No step by step.Published 16 months ago by Cecile Bass
A GREAT cake decorating idea book. Used it to get a fantastic idea for cupcake decorations for an upcoming wedding.Published on July 1, 2013 by Dorothy Govenettio
It's quite comprehensive but the designs are a tad old fashioned. However if you don't have general A to Z type of book on cake decorating, then it's not too bad. Read morePublished on February 24, 2013 by SFTSM
Like the suggestions in the book as well as the illustrations! Grandchildren had fun looking through this! Glad I purchased it!Published on January 16, 2013 by Miss Sunshine
I love this book. The pictures are great and the instructions need little or no imagination to complete each project. Read morePublished on December 27, 2011 by cakelady
I have been decorating cakes as a hobby for about six months. This book only provides basic glimpses about each aspect of cake decorating. Read morePublished on April 2, 2011 by gsc