This is the ultimate guide to cake decorating, with over 200 recipes and variations. Perfect for the beginner or advanced baker, the step-by-step photographs and easy instructions walk you through the techniques involved in making beautifully decorated cakes. All aspects of cake decorating are covered: cake basics, working with sugarpaste, sugar flowers, modelling, children's cakes, Christmas cakes, and wedding cakes. The book also includes a comprehensive guide to equipment, from selection to use and maintenance.
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Book Description
Editorial Reviews
About the Author
Founded in 1977, Whitecap Books has grown to become one of the top ten Canadian-owned book publishing and distribution companies. During the 1970s and early 1980s Whitecap made a name for itself as Canada's foremost producer of full-color gift and coffee table books on Canadian provinces, cities, and natural wonders. The company continues to publish in this area and has launched a 27-book series on Canada and 36 books in the America Series.
Whitecap's list of titles currently consists of more than 300 Canadian-originated titles and more than 1,000 agency listed titles. Whitecap is known for its expertise in the cookbook market. Since 1984, Whitecap has been responsible for some of the most innovative and familiar titles that can be found in kitchens across North America today. In addition to cookery, Whitecap publishes and distributes books on gardening and crafts, photo-scenic, history, arts and entertainment, children's fiction and non-fiction, travel, sports and transportation books.
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Most Helpful Customer Reviews
13 of 13 people found the following review helpful:
5.0 out of 5 stars
A MUST!!,
By Tenia Leyton (Hollywood, FL United States) - See all my reviews
This review is from: The Essential Guide to Cake Decorating (Essential Cookbook Series) (Paperback)
This is a must for anyone that is starting out in cake decorating and needs any inspiration or ideas. Once someone has the basic knowledge of decorating, anything in the book can be accomplished or adapted to something applicable. The full color photos and explanations are great, although it takes a bit of getting use to in the English/British "vernaculur" that it is written. It once again proves that the English have taken cake decorating to an art form and us Yanks really need to step up to the plate.
20 of 24 people found the following review helpful:
5.0 out of 5 stars
Exquisite and brimming with originality!,
By Emma (California, USA) - See all my reviews
This review is from: The Essential Guide to Cake Decorating (Essential Cookbook Series) (Paperback)
I got this book today on a whim, and flipping through it made me want to run out and whip up a cake just to see if I could create a fraction of the magic these cakes possess. I loved going through the vibrant color photographs and admiring the interesting designs (although I have to admit some of these seem much too complicated to be attempted by someone who isn't a professional pastry chef). However, that doesn't detract from the fact that the book is beautiful and informative, and even if I never get one cake to look the same as it does in the book, I won't regret a thing. This guide is a feast for the eyes as well as the imagination! (The sugar flowers alone took my breath away!)
7 of 7 people found the following review helpful:
1.0 out of 5 stars
Just waited six hours of my life...,
This review is from: The Essential Guide to Cake Decorating (Essential Cookbook Series) (Paperback)
I am not sure if the other reviewers actually tried to use the book before their reviews but I definitely am writing this review after actually trying to use the book. Yes, the book is beautiful with lots of inspirational photos, so if that's what you want, go ahead and buy the book. What you should not do is buy the book and expect to use any of the actual recipes provided in the book. I have just finished making the carrot cake, the marzipan and the sugarpaste(fondant). The carrot cake came out fine, just fine though. Kind of blah and pretty boring. I've made lots of carrot cakes and tasted even more and I am not really impressed. It's not bad, it's just not great. The marzipan and fondant are a totally different story. Both recipes seem to be lacking more liquid. I had huge amounts of sugar that I was trying to work into a tiny amount of liquids in both. I kept reading and re-reading thinking that I must have missed something somewhere. I went to the publisher's website to see if there were any corrected errors listed, but there weren't any. So then I went online to find some other recipes for marzipan and fondant and sure enough, every recipe I found had an additional, um, how do I say, source of moisture? Like a crisco or vegetable oil or more water. And then when you do run into trouble, you're stuck. There are no helpful little pointers or tips to help you out and the directions in the recipes are really bare bones. I am not an expert cake maker, but I wouldn't call myself a novice either and I had (and still am having) a very difficult time with this book.
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