The Gilded Cake
David & Charles (Verlag)
978-1-4463-0711-3 (ISBN)
Make cakes that sparkle with this comprehensive guide to metallic cakes from leading wedding cake designer Faye Cahill.
Faye begins by exploring all the different materials available to the modern cake decorator:
- From gold leaf to edible paint,
- Food-grade sprays
- Edible glitters and lustre dusts
- Edible sequins and more
Then, she shows you in step-by-step detail the techniques you need for success. Twelve stunning gilded cake projects follow, showing you how to put your newfound skills to use on creative cake designs, each with an accompanying smaller project that is perfect for beginners to tackle before attempting the larger cake. Create spectacular cakes that shimmer and shine with this unique must-have guide.
Faye Cahill has been a professional cake decorator for more than 20 years. Her company, Faye Cahill Cake Design, is based in Sydney, Australia. Faye's design aesthetic pairs tailored, refined looks with fine detailing and stylized flowers. Her work has been featured in trade magazines such as Cake Masters and online trend-spotting blogs like CakeGeek, as well as in wedding blogs and publications, including Brides.com, Style Me Pretty and Modern Wedding. Faye has a passion for teaching her techniques in local and international workshops, as well as on Craftsy.
Introduction
Recipes: ganache, meringue, royal icing, edible glaze
Equipment: essential tools and equipment required for multiple cake projects
Edible Materials: gumpaste, fondant, cornflour, piping gel, wafer paper, chocolate, edible beads
Metallic Materials: lustre dusts, aerosol sprays, gold and silver leaf, dragées, glitter
METALLIC TECHNIQUES
Painting: lustre wash and mixing colours, hand painting, transferring a design, calligraphy, highlighting
Gilding: using gold and silver leaf
Airbrushing: flooding, stencilling
Applying: edible beads, wafer paper, sequins, dragées, glitter
Finishing: alternatives to alcohol, buffing, polishing
Golden Rules: designing with metallic in mind
12 stunning step-by-step CAKE PROJECTS using the techniques learned and more
GENERAL TECHNIQUES
Layering, applying and smoothing ganache
Covering with fondant
Dowelling and stacking
Cake board finishing, icing and trimming cake board
Templates, Suppliers, About the Author, Acknowledgments, Index
| Erscheinungsdatum | 18.09.2018 |
|---|---|
| Zusatzinfo | 250 Illustrations |
| Verlagsort | Newton Abbot |
| Sprache | englisch |
| Maße | 218 x 280 mm |
| Gewicht | 815 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-4463-0711-5 / 1446307115 |
| ISBN-13 | 978-1-4463-0711-3 / 9781446307113 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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