Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
The Well-Decorated Cake Paperback – October 1, 2004
Customers who bought this item also bought
What other items do customers buy after viewing this item?
About the Author
Master cake designer and sugarcraft artist Toba M. Garrett has attended Le Cordon Bleu in Paris and has studied with world-renowned chefs from Europe, North America, South Africa, Australia, and New Zealand. At the Institute of Culinary Education, she teaches cake decorating and confectionary-art classes that are sold out months in advance. She has participated in many international exhibitions; her culinary artistry has appeared in such magazines as Bride's and Gourmet and in her book Creative Cookies (0806936983); and she has been featured on television. Ms. Garrett has received international gold and silver medals, and dozens of diplomas and honours from culinary societies.
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
Enter Toba Garrett, the many books she's written, and the many reviewers here on Amazon that have written about her books.
I decided, since my birthday is exactly a month away, as of today, to treat myself to the big, beautiful book of cake decorating Godliness she's put out, Professional Cake Decorating. I swear I heard angels break into song once I'd unpacked it from the box, and cracked the covers open. But wait - looking through it, it's a bit beyond anyone looking to casually take on cake decorating "just for fun". "Professional Cake Decorating" is as close an approximation as I can imagine to a full-blown culinary school course enclosed within two hard covers. Literally. Down to the precise measurements of most recipe ingredients by weight, not capacity (as many a culinary bigwig will suggest you do, to ensure the greatest accuracy. Can't argue with them there, but it sure isn't the easier way...). Add to that the precise instructions of using candy thermometers to ensure that a given ingredient is at a precise temp prior to adding the next ingredient, as well as assignments at the end of each chapter, given to ensure that you have successfully accomplished such-and-such a task before moving on to the next lesson, where that practiced skill is built further upon. Being an Art Instructor myself, as well as an avid Foodie, I have a great appreciation for the specificity of Ms. Garrett's "Professional Cake Decorating", but... well, even I have to admit that it's quite a bit beyond me, and my skill set, at this point.
Enter this book - the one that I got for my Bestie as a final portion of her birthday present, and presented to her today, so that she can enjoy it while we're still taking our course (which, honestly, has proven to be a bit bare bones for me, but that's another story...). Before handing it over to her, however, I looked through it thoroughly, page by page. And page for page, I found THIS book to be essentially a condensed, simplified, much more user-friendly version of "Professional Cake Decorating" - a version that puts the skills into the hands of one (such as myself), that HAS baked plenty of times before, but has never actually tackled cake decorating (even though I've held onto those 28 Wilton tips I got at a massive discount at Wally World quite a few years back), or even one that has decorated quite a few cakes in the past, after sitting by the side of a mother who was known in her Montana town for decorating beautiful cakes on the side, even selling a few, and treasuring many a Wilton item in her special toolbox (this would be my Bestie).
I wasn't quite sure what to make of all the reviews here, half of which mentioned that this book was perfectly suited for beginners, the other half which claimed it is NOT for beginners - both, actually, are right, in their own way. This book is perfect for those that are beginning their journey in the cake decorating world, but have already gotten their feet wet with baking beyond a cake box, and have some skill in using a properly written recipe. Those that have never baked a thing before - even a potato - may find it a bit beyond them, but that's nothing, I believe, that actually sitting down and fully READING through this book won't fix.
This book is so good, in fact, that I just finished ordering a copy for myself. The pictures in it, and explanations of how to hold the piping bag for a certain technique (piping shells, for instance), on to how to move your hand as you squeeze the buttercream out, on to the finishing gestures needed to properly complete the decoration, help guide you through the techniques almost as if Ms. Garrett herself is there beside you, helping you along. It won't be the easiest thing you've ever done, from the outset, and it WILL require practice, but anything worth doing is worth doing well, and thus is worthy of the practice. This book gives you all of the information you'll need to get those skills in place for classic cake decorating designs, if you take the time to fully absorb the information presented, and practice the skills you'll develop with it. The recipes here are exact to the ones in Professional Cake Decorating, so these ARE Ms. Garrett's preferred recipes. This book just eases you into the cake decorator's pool, while Professional Cake Design bodily throws you in for a sink-or-swim experience. It's all a matter of the effort you want to expend to succeed here.
A recent review of Collette Peters' "Cakes To Dream On" (a book which claims in its subtitle to be a "A Master Class in Decorating") says, and I quote: "While I concede that this book is stunning to look at, Colette Peters does not want you to learn how to make these cakes. The cake decorating instructions are vague and absurdly simplistic in the extreme; general discussion of technique ... is either absent or useless in its brevity... This is another narcissistic venture by Colette Peters."
Well, Ms. Garrett, on the other hand, is REALLY offering you 'a master class in decorating'. Unlike Ms. Peters, Ms. Garrett DOES want you to learn how to make these cakes and DOES want to help you do so. I am overcome with admiration for her for that fact alone. She'd have every right in the world to be narcissistic and stuck-up, to jealously guard all her professional skills and secrets ... and yet she's not and she doesn't. She gives the real deal in this book and it's worth every penny and more of its purchase price.
Books like Ms. Peters' various books which may in truth, despite claims to the contrary, serve only as inspiration rather than instruction, still meet a very real need -- and I don't mean to imply otherwise. However, what's so admirable about "The Well-Decorated Cake" is that in it, Ms. Garrett -- a seriously skilled decorator -- offers BOTH: real, hard-core instruction on sophisticated, professional techniques, AND inspiration and ideas galore thanks to the numerous photos of completed cakes.
Would this book be appropriate for absolute beginners? I'm not entirely sure -- it aims high and assumes at least a working familiarity with the fundamental components involved. Still, it spells out any number of details carefully and thoroughly -- far more carefully and thoroughly than any number of books and/or articles I've read in my years of researching this subject. She teaches professionals and it shows.
By the way, I purchased the paperback edition and am more than pleased with its quality. The paper is heavy and smooth and the font crisp and clear. Add to that truly superb photographs in abundance and lovely line drawings and diagrams.
This book is, undeniably, a winner. Congratulations, Ms. Garrett, and THANK YOU!
P.S. (April 2006) I see Ms. Garrett is coming out this September with another book on cake decorating (Professional Cake Decorating, Wiley publisher) intended for professional students. Betcha it'll be really comprehensive and solid. Keep your eyes open!