"Murfitt calms potentially nervous fingers by not only including step-by-step color photographs and text but also showing alternatives to traditional embellishments, such as candies, nuts, fruits, even ribbons. Necessary equipment is pictured and described, as are the intricacies of food colorings, marzipan, sugar paste, icings, and chocolate decorations. Though the art of baking itself is not a major feature, the last chapter includes charts of all kinds to figure out proper ingredient quantities for such cakes as Genoese sponge and Madeira, as well as quick-mix and fruit cakes."--Booklist. "...a `must have' for anyone with the slightest interest in cake decorating."--Publishers Weekly.
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Book Description
Editorial Reviews
From Publishers Weekly
Cake decorating, whether stylistically traditional or new, is no easy task. However, Murfitt has succeeded in making the job easy, thereby demystifying the art of cake decorating. She brings the reader at once into contact with the intricate details of some of the basics: the importance of good equipment and materials, how to choose everyday items for design inspirations, how to use food coloring effectively, how to decorate with sugar paste and marzipan, and how to make templates. Color illustrations are accompanied by thorough step-by-step techniques, which allow for individual artistic flair. Inadequately titled, this book by no means limits one to first steps, but rather transforms the novice to the professional. This book is a "must have" for anyone with the slightest interest in cake decorating. In effect, it is a "school" in hardcover format.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
About the Author
Janice Murfitt is a highly qualified cake decorator and cookery writer and has wide ranging and personal experience on the subject. A popular author, she has written over twenty cookery books.
--This text refers to an alternate
Paperback
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Most Helpful Customer Reviews
38 of 38 people found the following review helpful:
2.0 out of 5 stars
Only discusses fondant and sugarpaste techniques,
By A Customer
This review is from: First Steps In Cake Decorating: Over 100 Step-By-Step Cake Decorating Techniques And Recipes (Paperback)
This book does not illustrate any techniques used with piped icing.There are some beautiful cakes but they are decorated with either poured or rolled fondant.
25 of 25 people found the following review helpful:
3.0 out of 5 stars
Beautiful cakes for the advanced cake decorator,
By A Customer
This review is from: First Steps In Cake Decorating: Over 100 Step-By-Step Cake Decorating Techniques And Recipes (Paperback)
The book is beautifully photographed and written, however the tools and ingredients are not for beginners. Ribbons and marzipan are used frequently, rather than plain icing, and the cakes are elaborate.
16 of 16 people found the following review helpful:
2.0 out of 5 stars
Fine if you like fondant,
By A Customer
This review is from: First Steps In Cake Decorating: Over 100 Step-By-Step Cake Decorating Techniques And Recipes (Paperback)
Like many cake decorating books published in the UK, this book's cakes are not apt to have broad appeal to the US home baker. People who grew up with Aunt Betty's buttercream icing and Mom's frosted cupcakes after school may find the taste of the sugarpaste (rolled fondant) covering used on nearly all these cakes unfamiliar, too sweet, and with a stange texture. Most of the cakes are lovely to look at, but there is not a single one in here that I would actually make.
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