Buttercream Botanicals for Beginners
Quarry Books (Verlag)
978-0-7603-7612-6 (ISBN)
Discover how to turn any cake or cupcake into a showstopping work of art with realistic, modern flowers and plants made from a rainbow of colors of buttercream frosting.
Flowers are the most popular cake embellishments, but making them look natural and professional can be tricky. Professional cake artist Leslie Vigil has been teaching beginning bakers and decorators for years how to create authentic roses, daisies, peonies, dahlias, chrysanthemums, marigolds, tulips, ranunculus, plus succulents, cactus, and greenery out of buttercream, giving them the skills and confidence to embellish cakes and cupcakes like a pro.
In Buttercream Botanicals, she’ll do the same for you, starting with her tried-and-true signature cake and buttercream recipes and demonstrating expert methods for adding color, blending shades, and working with the most effective tools. Leslie will also show how four core piping techniques form the base for creating a huge variety of botanicals. Decorated cakes and cupcakes are the perfect centerpiece for any seasonal holiday or celebration, including birthdays, weddings, anniversaries, showers, and graduations.
Working with buttercream is easy and accessible. Troubleshooting tips and tricks throughout the book will make piping shapes and designs a breeze.
In addition to thorough step-by-step tutorials for creating beautiful blossoms and more, the book also includes:
Instructions for making edible flower pots for a complete eye-popping display
Pro tips for designing appealing compositions on cakes and cupcakes such as wreaths and bouquets
Faux tapestry techniques using simple piping techniques
Ways to create various icing textures and effects, such as stucco
Grab a piping bag and make your cake dreams a reality with Buttercream Botanicals.
Leslie Vigil’s stunning botanical creations made from buttercream have earned her an international reputation as a top cake artist. Although she has loved baking since childhood, Leslie began a career in child development before enrolling in Le Cordon Bleu culinary school in Pasadena, California. Honing her skills at a local bakery, she soon developed a reputation for creating gorgeous cakes featuring realistic flowers, plants, and foliage. Not content to just pipe roses, she experimented and perfected a range of modern botanicals in buttercream. After featuring them on social media, some posts went viral, and she quickly developed a loyal online following. Leslie eventually decided to strike out on her own, making custom cakes and teaching in-person and online workshops. She and her cake artistry have been featured on BHG.com, BuzzFeed, Insider, My Modern Met, This is Colossal, Design Boom, and Bored Panda. Leslie lives in Ontario, California. Instagram: @_leslie_vigil_ Website: leslievigil.com
Contents
Introduction
1
Essential Supplies
Piping Bags, Flower Nails,
Piping Tips, Gel Colors, and
More for Piping Buttercream
Botanicals
2
Getting Started
Buttercream and Cake Recipes
Working with Color, Getting
Acquainted with Piping Tips,
and Piping Exercises
3
The Fundamental Four Techniques
Introducing the Four Go-To
Techniques for Piping Botanicals
Technique One ~ The Blossom
Technique
Phlox, Fruit Blossom, Plumeria,
Hibiscus, Pompom Dahlia, Small
Sedum Succulent
Technique Two ~ The Rose
Technique
Classic Rose, Peony, Ranunculus,
Echeveria Succulent I, Echeveria
Succulent II, Pine Cone
Technique Three ~ The Mum
Technique
Chrysanthemum, Sunflower,
Aster, Sempervivum Succulent, Agave
Succulent, Poinsettia
Technique Four ~ The Leaf
Technique
Leaf I, Leaf II, Autumn Leaves,
Echeveria Succulent III, Hellebore
4
Prepping the Cake Canvas
Easy Ways to Ice Cakes and
Create Faux Stitching and
Textile Patterns
5
Adding Final Touches and Creating Arrangements
Creating Filler Elements
and Building Eye-Catching
Compositions
Resources
Acknowledgements
About the Author
Index
| Erscheinungsdatum | 05.10.2022 |
|---|---|
| Zusatzinfo | 250+ color photos |
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Gewicht | 540 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-7603-7612-3 / 0760376123 |
| ISBN-13 | 978-0-7603-7612-6 / 9780760376126 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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