Ebook Free The Complete Photo Guide to Cake Decorating, by Autumn Carpenter
We share you additionally the method to get this book The Complete Photo Guide To Cake Decorating, By Autumn Carpenter without visiting the book shop. You can remain to go to the web link that we give and ready to download and install The Complete Photo Guide To Cake Decorating, By Autumn Carpenter When lots of people are busy to look for fro in guide shop, you are really easy to download and install the The Complete Photo Guide To Cake Decorating, By Autumn Carpenter right here. So, what else you will choose? Take the motivation right here! It is not only offering the best book The Complete Photo Guide To Cake Decorating, By Autumn Carpenter but additionally the ideal book collections. Here we always provide you the very best and easiest way.
The Complete Photo Guide to Cake Decorating, by Autumn Carpenter
Ebook Free The Complete Photo Guide to Cake Decorating, by Autumn Carpenter
Locate more experiences as well as knowledge by reviewing guide entitled The Complete Photo Guide To Cake Decorating, By Autumn Carpenter This is a publication that you are trying to find, isn't really it? That corrects. You have actually involved the ideal site, then. We always provide you The Complete Photo Guide To Cake Decorating, By Autumn Carpenter and also the most preferred publications around the world to download as well as appreciated reading. You might not neglect that visiting this collection is an objective and even by accidental.
Maintain your means to be here and read this resource finished. You can delight in browsing the book The Complete Photo Guide To Cake Decorating, By Autumn Carpenter that you actually describe obtain. Below, getting the soft documents of the book The Complete Photo Guide To Cake Decorating, By Autumn Carpenter can be done quickly by downloading and install in the web link web page that we offer below. Certainly, the The Complete Photo Guide To Cake Decorating, By Autumn Carpenter will be all yours earlier. It's no have to await guide The Complete Photo Guide To Cake Decorating, By Autumn Carpenter to obtain some days later on after buying. It's no should go outside under the heats up at center day to head to guide store.
This is some of the advantages to take when being the member and obtain the book The Complete Photo Guide To Cake Decorating, By Autumn Carpenter right here. Still ask exactly what's different of the other website? We give the hundreds titles that are created by suggested authors as well as publishers, all over the world. The connect to purchase and also download The Complete Photo Guide To Cake Decorating, By Autumn Carpenter is also very simple. You could not locate the difficult site that order to do even more. So, the way for you to get this The Complete Photo Guide To Cake Decorating, By Autumn Carpenter will be so easy, will not you?
Based upon the The Complete Photo Guide To Cake Decorating, By Autumn Carpenter details that we offer, you might not be so confused to be here as well as to be member. Get now the soft documents of this book The Complete Photo Guide To Cake Decorating, By Autumn Carpenter and also wait to be all yours. You conserving could lead you to stimulate the ease of you in reading this book The Complete Photo Guide To Cake Decorating, By Autumn Carpenter Even this is forms of soft data. You could truly make better chance to obtain this The Complete Photo Guide To Cake Decorating, By Autumn Carpenter as the recommended book to read.
This book is a comprehensive how-to book about all of the most popular cake decorating techniques, including piped frosting, fondant, and hand modeled figures. For each technique, there is an overview of the tools and materials used and complete instructions with photos. The organization provides easy access to information with step-by-step directions and 600 full-color photos for clear understanding. Easy projects allow the reader to try the techniques in each section. Galleries of decorated cakes offer the reader examples and inspiration to pursue the hobby for themselves.
- Sales Rank: #33602 in Books
- Brand: Creative Publishing International
- Model: CK-CPGCD
- Published on: 2012-02-01
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.00" w x 8.50" l, 2.52 pounds
- Binding: Paperback
- 328 pages
- 052944018818
- Brand New Item / Unopened Product
- Creative Publishing International
Review
"Sugar artist Carpenter (All About Candy Making) perfectly explains her book: 'If you are a beginning decorator, this book will serve as a step-by-step course in cake decorating. If you are an experienced or professional decorator, this book will quickly become your go-to guide when seeking out new techniques.' This is an all-inclusive look at how to make a stunning cake from start to finish. Organized in easy-to-browse sections, it takes readers through the process from preparation, tools, and recipes; to decorating techniques and templates; to extras to make your projects special; to a gallery of designs for inspiration. The numerous photographs are not only visually appealing but educational, and add to the quality of this exceptional work. Essential for anyone interested in baking and decorating cakes." - Library Journal
About the Author
Autumn Carpenter is a nationally known confectionary artist, author, and demonstrator. She has published several books, including the best selling cake book: The Complete Photo Guide to Cake Decorating and The Complete Photo Guide to Cookie Decorating, and Decorating Cakes, Cupcake, and Cookies with Kids. Autumn book Let's Bake Angry Birds Cakes will be published in October 2014. She demonstrates annually at the I.C.E.S. (International Cake Exploration Societé ) and travels across the United States, sharing the craft of cake decorating and other confectionary arts. Autumn is co-owner of Country Kitchen SweetArt, a retail cake and candy supply store that has been in her family for over 45 years. The business caters to walk-in store sales, catalog sales, and an online store, shopcountrykitchen.com.Autumn has developed her own line of useful tools and equipment for cake decorating and cookie decorating, and sells them online and in many cake and candy supply stores throughout the United States and in several other countries. Her cakes and products have been featured in numerous publications and magazines including American Cake Decorating and Cake Central. Visit her website, autumncarpenter.com and her blog, autumncarpenter.wordpress.com/
Excerpt. © Reprinted by permission. All rights reserved.
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 5–10 seconds. Stir, then heat again if necessary, until ganache is desired thickness.
Most helpful customer reviews
69 of 71 people found the following review helpful.
It's Worth Buying!!!
By Queen Bethany
I had checked out the inside of this book online prior to putting it in my wish list. All the subjects it covers in the contents were everything I needed more information on. I am more the type to learn through not only reading instructions but more so visual-seeing the step by step pictures of how the product ultimately is made and finished. I think that for anyone starting out in making and decorating cakes, this is the best book to start out with. I wish that this book was available when i started because I have so many other cake books that covers a lot of separate things where as this book covers it all. Don't think about it, just purchase it! It's worth the investment in the end!!!
57 of 59 people found the following review helpful.
Wonderful teaching book.
By Toni
From the very talented hands of Autumn Carpenter, comes this wonderful and detailed volume of cake decorating, born of her love of cake decorating and teaching. Her store, Country Kitchen Sweet Art, located in Fort Wayne, Indiana has all things related to cake decorating. And because of that love, plus the myriad of questions she has answered over the years and help she has given so many people in this field, especially those first starting out, she has compiled this manual.
It is written on thick, solid paper with bright colors and clear photography, mostly step-by-step tutorials. It is a heavy book that measures approximately 8"x11" in size so its large and with easy print. It is divided into 4 sections and is color-coded on the page headings.
This would be an excellent book for any beginner, and for those with a need for a good reference book. The photographs are in color, and in ordered numbered. I would venture to say that just the sequential photography alone could suffice for someone for whom English isn't a primary language. Projects are also included at the end of each chapter.
All aspects of cake and cupcake decorating have been covered so that if you see something that you would like, you should be able to do the same, perhaps with a wee bit of planning. Also, many of the tools that are used are easily accessible from craft and hobby stores, and when needed, there are plenty of US companies that can be contacted for the rest.
The four section ares:
SECTION ONE:
Basic Cake Preparation
Every tool and cake decorating toy needed for all the projects in this book, and then some, are listed and shown along with an explanation of each. Some things are the "extras" that are nice to have while others can be improvised, and then there are those that you need to have in order to accomplish a project. This covers pans to flower-making tools to machines, bags, and molds.
Baking the Cake/Cupcakes, Torting (cutting crosswise), and Filling
This pretty much covers what you do to make those lovely cakes turn out perfectly shaped so that you can begin the outside work.
Now, while she then gives a great deal of icing recipes, she has not included any batter recipes but does encourage cake mixes.
She gives recipes for making fondant and gumpaste; these can also be easily purchased if you choose not to make these from scratch. Sometimes it's easier in time and money to purchase them as they can be labor intensive, but certainly are not discouraged.
The next area she teaches is color, glorious color! This was a fabulous chapter on coloring with pastes and liquids and the choices you make with the mediums you use. She has provided several color wheels to help you get to your preferred shades.
Now, not all people like fondant, etc. on their cakes. So the choice left is either whipped cream or buttercream. Whipped cream has a very delicate stability and you are limited on time and temperature because of it. But the other alternative is buttercream and it can be a great medium; if you do it the right way, with either a smooth or textured finish, it can look as spectacular, or even better, than a solid covering. This was a wonderful section and if you think about it, this can really be a showstopper if the buttercream is covered in sparkling sanding sugar; a beautiful twinkle under the lights!
Next is ganache, fondant with/without texture, applying fondant to shaped cakes (shaped cakes are always a challenge for me so this was a great section!) as well as cupcake coverings. Cakeboards and how to stack cakes are also taught; the stacking taught is for simple cakes. Anything elaborate such a topsy-turvy, or large party/wedding cakes were not discussed; the foundation of stacking is basically the same with those but they require more detail and were not part of this lesson.
The shelf life of cakes, how soon to bake in advance, transporation, etc follow but it is in the "Cake and Cupcake" chart that you really get a gem of information. Knowing how much to fill a pan and how to determine covering size, baking times, servings, etc is crucial if you are planning because you don't want to waste time or money. Ms. Carpenter has wonderfully given us some great charts to use to help us in this endeavor.
SECTION TWO:
Piping Techniques
How do you use bags, how do you make bags, as well as piping tips available, are part of this lovely chapter. Then its on to piping itself with all the borders and weaves and squiggles and lines you can use to neaten up a cake. How to write with stamps and free-hand completes this part of the chapter. Then it was on to basic flowers.
Next is Royal Icing and it is a great medium! It's a soft, liquidy sugar mixture that hardens into beautiful candy pieces. She gives quite a nice sample of candy pieces along with the templates needed to reproduce the ones taught. The next step in Royal Icing is "run-in" sugar where you can make large pieces/plaques for a cake as well as cake collars. Brush embroidery is another fantastic skill that anyone can use and I highly recommend this to a beginner because, not only is this gorgeous on a cake or cupcake, but it is a sure confidence builder!! She ends this chapter with Royal Icing Stringwork, and if you enjoy those cakes of yesteryear such as in the Lambeth and Victoria era, this chapter is for you! While it is a very basic lesson, this will ensure your confidence to go to the next level.
SECTION THREE:
Fondant and Gumpaste Accents
Woo-hoo!! Fondant and Gumpaste!! Tools, machines, silicone molds, cutters, cookie cutters, patchwork cutters, picks, and plungers are all tools in your decorating arsenal to make long-lasting decorations for people to keep for a long time.
Flowers
This is a great section as you learn to use flower formers as well as make free-hand flowers that will grace your cake or cupcake and add that touch of beauty from "nature".
Bows, frills, and ruffles, drapes, smocking, , curly streamers, eyelet, and quills are extra beautiful choices to add to your project to enhance that special look. Next up is hand-modeled people and animals to make your project extra personal for someone special (the facial expressions are priceless).
SECTION FOUR:
These are all the miscellaneous techniques that are the finishing touches. The one I enjoy the most is the sanding sugars, or sparkles, on a cake. The use of dusts and powders can add a real "wow" factor as well, and shading can be a real draw for the eye.
Stencils, frosting sheets, chocolate transfer sheets, chocolate panels, chocolate molds, use of The Cricut machine, and gelatin round out this final chapter.
I am so pleased with the way that Ms. Carpenter has pulled together all the essentials of cake decorating and placed them in a neat, organized, and visual manner to help bring to the eye and mind, the beauty of cake decorating. Those who enjoy this art or who are just starting out, will really use this as a basic manual of reference. Peace!
25 of 25 people found the following review helpful.
WOW.....THIS IS THE GUIDE.....
By Cafetude
This is HOW a guide to anything should look like. Has high-resolution, close-up, step-by-step photos for everything - with simple instructions for each step. EXCELLENT for a beginner like me. Because instructions alone cannot teach much. I was waiting for this book for 2 weeks after having placed the order on amazon. It said usually ships in 5-10 days. But after the estimated delivery date had passed, I did not want to wait anymore with uncertainty. So, I canceled the order and ordered from ecookbooks.com on their website. Luckily, they had it in stock and I got the book within 6 days. I needed the book badly as I'm a pastry arts student. This book was not my coursebook but after looking up various cake books, this book, I thought, was ideal for me who is not good at decorating. AND I DID NOT REGRET because it is a GREAT book.
The Complete Photo Guide to Cake Decorating, by Autumn Carpenter PDF
The Complete Photo Guide to Cake Decorating, by Autumn Carpenter EPub
The Complete Photo Guide to Cake Decorating, by Autumn Carpenter Doc
The Complete Photo Guide to Cake Decorating, by Autumn Carpenter iBooks
The Complete Photo Guide to Cake Decorating, by Autumn Carpenter rtf
The Complete Photo Guide to Cake Decorating, by Autumn Carpenter Mobipocket
The Complete Photo Guide to Cake Decorating, by Autumn Carpenter Kindle
