The complete photo guide to cake decorating / [Autumn Carpenter].
Record details
- ISBN: 9781589236691
- ISBN: 1589236696 (pbk.)
- Physical Description: 328 pages : color illustrations ; 28 cm
- Publisher: Minneapolis, MN : Creative Pub. International, [2012]
- Copyright: ©2012
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | Basic cake preparation : Tools for baking and decorating cakes -- Baking the cake -- Torting and filling cakes -- Filling recipes -- Baking cupcakes -- Filling cupcakes -- Icing recipes -- Rolled icing and icing for sculpting recipes -- Food color -- Icing the cake in buttercream -- Buttercream iced cakes with texture -- Covering a cake with ganache -- Covering a cake with rolled fondant -- Cake mortar -- Icing a cupcake -- Covering cupcakes with ganache -- Covering cupcakes with fondant -- Crispy treat sculptures -- Cake boards -- Stacking cakes -- Shelf life, storage, and transportation of cakes -- Cupcake chart -- Understanding circumference and diameter -- Cake chart -- Piping techniques : Using pastry bags, tips, and couplers -- Tip usage -- Basic piping -- Piped borders -- Writing -- Simple flowers -- Advanced flowers -- Royal icing decorations -- Run sugar pictures -- Brush embroidery -- Stringwork -- Extension work -- Lacework -- Projects -- Fondant and gum paste accents : Pasta machine -- Clay extruders -- Silicone border molds -- Accents with silicone molds -- Accents with candy molds -- General rolling and cutting instructions for gum paste and fondant pieces -- Cookie cutter cutouts -- Gum paste letter cutters -- Patchwork cutters -- Making picks -- 3-D gum paste pieces -- Plunger cutters -- Basic information on flower making -- Gerbera daisies -- Roses -- Stephanotis -- Calla lily (Arum lilies) -- Faux fabric roses and leaves -- Curly streamer bow -- Gum paste bows -- Ribbon bands -- Dividing and marking the cake for drapes and swags -- Ruffles and frills -- Drapes -- Smocking -- Eyelet decorating -- Quilling gum paste -- Basic shapes for hand modeling -- Hand-modeling animals -- Hand-modeling people -- Projects -- Miscellaneous techniques : Adding shimmer and sparkle to cakes -- Stencils -- Edible frosting sheets -- Painting and coloring on fondant -- Airbrushing -- Cricut cake -- Natural landscapes -- Chocolate wrapped cake -- Chocolate molding -- Gelatin accents -- Isomalt -- Projects -- Design gallery. |
Search for related items by subject
Subject: | Cake decorating. Cake decorating > Pictorial works. |
Available copies
- 18 of 18 copies available at Evergreen Indiana.
Holds
- 0 current holds with 18 total copies.
Other Formats and Editions
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Brazil PL - Brazil | 641.86 C (Text) | 38160000650760 | Second Floor, Non-Fiction | Available | - |
Carnegie PL of Steuben Co - Angola | 641.86 CAR (Text) | 33118000151487 | Adult: Nonfiction | Available | - |
Centerville Center Twp PL - Centerville | 641.86 CAR (Text) | 76895000156846 | 1st Floor Nonfiction | Available | - |
Danville-Center Twp PL - Danville | Q 641.86 CAR (Text) | 32604000201488 | AD Non-Fiction Oversized | Available | - |
Franklin Co PL Dist. - Laurel PL | 641.86539 CAR (Text) | 36241000325348 | Non-Fiction | Available | - |
Jefferson Co PL - Madison Main Branch | 641.8653 CAR (Text) | 39391006402547 | Nonfiction | Available | - |
Jennings Co PL - North Vernon | 641.8653 CAR (Text) | 30653001372341 | Adult Non-Fiction | Available | - |
Kendallville PL - Kendallville Main Branch | COOKING BAKING CAKES Carpenter (Text) | 37516001988374 | AdultNF Cooking | Available | - |
Lebanon PL - Lebanon | COOKING Course-Dish Cakes Carpenter (Text) | 34330512619884 | Adult - Non-Fiction | Available | - |
Monon Town and Twp PL - Monon | 641.86 CAR (Text) | 36825000737872 | Non-Fiction | Available | - |
Loading Recommendations...
Ganache
Ganache is made by mixing heavy cream with chocolate to make a glaze that is satiny and rich. Ganache can be poured over a cake or whipped to spread on a cake. It also makes a delicious filling. This recipe calls for dark chocolate, but ganache can also be made with white, milk, semi-sweet, or bittersweet chocolate. White chocolate is not technically chocolate because it lacks cocoa powder, but the presence of cocoa butter allows it to work similarly to milk, semi-sweet, or bittersweet chocolate. White chocolate can be colored. Use an oil-based coloring to color white chocolate. The cocoa butter content in the chocolate will affect the thickness of the ganache. A couverture chocolate, or a chocolate with a high amount of cocoa butter, is best for ganache recipes. If using a chocolate with a lower cocoa butter content, the amount of cream can be increased. For the richest, best ganache, use real chocolate with cocoa butter, not candy coating, which has various oils. Candy coating is an affordable alternative and may be used, although the quality of the ganache will not be as good.
Ganache Recipe
- 3 tablespoons (42 g) unsalted butter
- 1/3 cup (80 g) whipping cream
- 8 ounces (227 g) dark chocolate
In a heavy duty saucepan, combine cream and butter. Cook on medium heat until it boils. Remove from heat. Add the chocolate and stir until almost all the chocolate is melted. Whisk the ganache until it is thoroughly melted and the icing is glossy. If chocolate has not completely melted, place the saucepan back on the stove. Heat on warm or very low until the chocolate is melted. Pour or spoon over cake.
Yields: 1 1/2 cups (375 mL)
Quality Counts: Chocolate will differ tremendously in flavor, texture, and thickness. The taste and quality of the ganache will depend on the chocolate used. Choose chocolate that is delicious and melts in your mouth when eaten out of the package, and it will make a fantastic ganache.
Storing Ganache
A cake covered in ganache can be kept at room temperature for one to two days. Unused ganache should be kept in the refrigerator. Ganache can be reheated by placing the ganache in the top pan of a double boiler over warm water. If a whipped ganache is desired, allow ganache to come to room temperature before whipping. Ganache may be reheated in the microwave for 5â10 seconds. Stir, then heat again if necessary, until ganache is desired thickness.