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Professional Cake Decorating Hardcover – January 24, 2012

ISBN-13: 978-0470380093 ISBN-10: 0470380098 Edition: 2nd

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Product Details

  • Hardcover: 416 pages
  • Publisher: Wiley; 2 edition (January 24, 2012)
  • Language: English
  • ISBN-10: 0470380098
  • ISBN-13: 978-0470380093
  • Product Dimensions: 11 x 8.9 x 1.2 inches
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #30,914 in Books (See Top 100 in Books)

Editorial Reviews Review

Excerpts from the Book (Click on images to enlarge)

Basket of Fruit
This work of art is a magnificent collection of nearly life-size marzipan peaches, pears, oranges, and apples. The fruits are flanked with marzipan leaves, berries, and gumpaste blossoms.

On the bottom, the basket is iced in smocked panels with stitchwork, and finished off with clusters of blossoms. The result is truly an outstanding piece that’s suitable for the finale of a lavish dinner party.

Marzipan fruit modeling
Smocked panels
Gumpaste flowers

6 oz (170 g) Practice Buttercream Icing

#46 or #48 basketweave tip
12-in (30.5 cm) flex pastry bag or lightweight pastry bag
8-in (20.32 cm) round Styrofoam attached to a 10-in (25.40 cm) cardboard round

Although basket weaving is an old-world technique, it is still commonly used and produces a stunning cake without a lot of effort. Amateurs and pros alike can give a tailored look to a cake with basket weave. With a little effort, your basket weave cake can be a work of art.

Basket weaving can be accomplished with several types of icing tips. Although the #46 and #48 are popular tips and often used to create this look, you can use round tips (#7, #8, #9, #10, #12), star tips (#16, #18, #20, #21, #22), or even petal-shaped tips (#101, #102, #103, or #104).

Left, top to bottom: The steps to create basket weave, using different colors and a #18 star tip for the downstroke.
Right, top to bottom: The downstroke, crossover strokes, another downstroke that covers the first round of crossover strokes, and a crossover stroke over the second downstroke.

Decorator's Hint: If you are practicing on a flat surface, position the icing tip and pastry bag at a 45° angle to it. Use the lift-and-drop technique to move the icing to the desired points on the surface.

From the Inside Flap

Professional Cake Decorating is the definitive guide on the subject from master cake designer and IACP Award winner Toba Garrett. This comprehensive second edition has been completely revamped with all-new photography, and includes more cake decorating skills and techniques than ever before in a fresh, easy-to-use format. Whether you decorate cakes in a professional bakeshop or simply as a hobby, Toba Garrett provides all the information and guidance you'll need.

This must-have resource begins with an introduction to the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Later chapters cover such topics as piping, writing and painting, royal icing design, hand modeling, pastillage construction, gumpaste flowers, and much more.

A full chapter on miniature cakes and cookies includes techniques for making petits fours and other small treats, while a gallery of cakes and confections provides inspiration with color photos of breathtaking cakes and information on the skills needed to create each one.

Featuring hundreds of step-by-step photos and illustrations and dozens of tried-and-tested recipes, Professional Cake Decorating is the only book that puts Toba Garrett's 30 years of training, traveling, teaching, and private decorating practice in the palms of your hands. A must for today's professional bakers, cake artists, baking and pastry students, and cake decorating enthusiasts, this book is an indispensable one-stop resource on the art of cake design.

More About the Author

Toba Garrett heads the department of cake decorating and design at the Institute of Culinary Education in New York City. Garrett holds a Master's Degree in Educational and Instructional Technology from Long Island University and is the author of Professional Cake Decorating, The Well-Decorated Cake and Creative Cookies: Delicious Decorating for Any Occasion. She is a member of the International Cake Exploration Societe and former President of the Confectionary Arts Guild of New Jersey, and was named one of the Top Ten Cake Artists in the U.S. in 2010 by Dessert Professional magazine.

Customer Reviews

4.8 out of 5 stars
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See all 38 customer reviews
Another great cake decorating book to put in my collection!
Each lesson introduction page will list everything you will need to complete that section.
It is a beautiful book, full of pictures, tips and tutorials.

Most Helpful Customer Reviews

63 of 63 people found the following review helpful By Toni VINE VOICE on January 21, 2012
Format: Hardcover Verified Purchase
I have been long awaiting the arrival of this second edition book by the most talented Toba Garrett, and it has been worth the wait! Though Chef Garrett has published other fine books in the baking field, the first edition book of "Professional Cake Decorating" published in 2006, had been the one that came initially from the requests of her students; something to consolidate the overwhelming mountains of teaching in this field. The 2006 edition encompassed the techniques of cake decorating, though much can be used in other areas of culinary decorating (cookies, cupcakes, etc). Having the first edition book well-worn, I feel confident in my opinion that this second edition far exceeds all that she offered in the first.

She has updated and reorganized this excellent teaching tome, by steamlining some aspects and intensifying others. With the initial target audience of students, those who are comfortable in their cake decorating skills, as well as a patient beginner, can certainly embrace the joyous challenges as she takes you through a myriad of more detailed lessons and techniques. To compliment the serious attention that she gives this artform, there is an accompanying instructor's manual as well.

The photography is crisp and clear, the drawing clean, the text straight forward. Charts, colored and B&W photographs, with the steps needed to achieve the end results, are given. Having said this, there is an assumption that you have some skill base already. With each lesson, she provides you with the prep/set-up, the instructions, lesson reviews, and even performance tests to help build your confidence by practicing. Each lesson introduction page will list everything you will need to complete that section.
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17 of 18 people found the following review helpful By V. Cheddar on April 24, 2012
Format: Hardcover Verified Purchase
This book is so complete that it would probably be the only one you need in your cake library. Some of the 'lessons' are a bit advanced, but then again, the book is called "Professional Cake Decorating". I decorate cakes as a hobby and I'm always looking to learn new ideas and 'tricks of the trade'. If you are like me, this book is essential for you.
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9 of 9 people found the following review helpful By Erica on July 25, 2012
Format: Hardcover Verified Purchase
This book is wonderful- it includes in-depth writing about almost any technique or cake decorating thing you would care to do. The one drawback I have found is that it does not have enough pictures. I am a visual learner, and even pictures of the finished decoration would be helpful. So far, I have just been reading it like a book, and it is sometimes difficult to visualize what she is trying to say. I have the feeling that once I start going through the lessons, I will have a better grip on what she is writing about.
I have worked in a bakery before, so many of the terms are familiar, but the book might read like a textbook to a newbie, which could be another drawback.
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7 of 7 people found the following review helpful By Nik on July 20, 2012
Format: Hardcover Verified Purchase
This is a beautifully composed book on the art of decorating the modern cake. As earlier reviewers have described the book in depth, I would say, for the advanced beginner and intermediate baker, this book is a plus on your shelf.

I am pretty new to cake decorating, but have been baking for years now. I saw this book and something told me to buy it. I am pleasantly pleased by the photos, the information and the entire structure of making and putting together the many layers of a well decorated cake. Ms. Garrett has given us the tools to practice with in such clear english, it's almost too easy.

As for the three star reviewer, I would pose the question, if there is anything new to learn or a better way to teach it, why not put it in a book yourself and share it with the world? The content of this book deserves more than a three star. Especially since most bakers do not hold a Master's Degree in teaching, and most writers on this subject are not as giving as Ms. Garrett. If you are a dedicated learner, there is always something to be learned from everything.

For those of you who will be purchasing this book, Enjoy!
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5 of 5 people found the following review helpful By Ellino-amerikanaki on April 24, 2012
Format: Hardcover
Well done Wiley! Or maybe it's 'well done Toba' -- or both. Doesn't matter: I get the feeling that between Toba and her publishers, they listened to the criticisms made of the first edition and took them seriously because certainly every issue I raised in my review of the first edition has been rectified in this edition (with the possible exception of the quality of the paper which I have no idea about -- sadly, I'm stuck with the first edition and can't justify buying another. They've done this revision with such care, however, that I'd be dead surprised if they hadn't improved the quality of the paper).

The quality of the content is the same, that is, the excellence you'd expect from Ms. Garrett, but now the book is handsome and modern and fresh. Really, bravo you guys!

Whoever masterminded this new edition really gave a damn. They've replaced a number of dated-looking photos which much more current looking ones, and even re-shot a number of other photos: the same subject (a piped rose in all its stages, for instance) but this time a fresher, cleaner color for both the piping and the background. That's real care.

Now this is an absolute no-brainer: Toba Garrett's the best instructor out there and this one, like her now-out-of-print "The Well-Decorated Cake" is worth its purchase price and more.
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