Search results for """ "Modern Practical Cake Baking""

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Book SynopsisDonna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern s

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Book SynopsisAn ultimate cake decorating and sugarcraft techniques book that covers various techniques, starting with basic tools and ingredients and finishing with advanced modelling and decorating. It gives step-by-step illustrated instructions that cover every stage, from cake baking to adding the finishing touches.Table of ContentsIntroduction Preparation and Planning Baking cakes Baking Mini Cakes Using a Ball Tin Adapting a Favourite Recipe Baking Cupcakes Baking Cookies Sugar Recipes Covering Cakes and Boards Stacking Cakes Storage Cake Portions Cake Decorating Technique Chapters: Carving Colour Painting Stencilling Cutters Flowers Embossing Tools Piping Moulds Cake Jewellery Cake Designs: Contemporary Cakes Mini Cakes Cupcakes Cookies Templates Acknowledgments About the Author Suppliers Index

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Book SynopsisPractical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.Table of ContentsPreface. 1 Basic Ingredients: Sugars; Shortenings; Eggs; Wheat and Flours; Milk and Milk Products; Yeast; Chemical Leavening Agents; Salt, Spices, and Flavorings; Cocoa and Chocolate; Fruits. 2 General Factors in Production and Preservation: Production Factors; Staling; Some Definitions. 3 Bread and Rolls: Overview of Production; Common Problems; White Pan Bread ; Pullman, Split-top, and Round Split Breads; French and Italian Breads and Rolls; Vienna Bread; Bolillos; Pan de Agua; Egg Bread and Rolls; Hard Roll Varieties; Soft Roll Varieties; Pan de Sal; Rye Bread Varieties; Cornmeal Bread; Whole Wheat Bread; Raisin Bread; Cinnamon Bread; Jamaican Hard Dough Bread; Date-Nut Bread; Chive-Spice Bread; Cheese Bread; Bagels and Bialys; Indigenous Breads of India; Middle Eastern Pita Bread; Armenian Cracker Bread Biscocho; Basque-Iberian Bread. 4 Sweet Yeast Dough Products: Danish Pastry; Buns; Babka; Stongen; Coffee Cake Dough Products; Specialty Rolls and Yeast-Raised Cakes; Brioche; Croissants; Frozen Dough Products; Additional Fillings and Toppings. 5 Biscuits, Muffins, and Scones: Biscuits; Muffins; Scones. 6 Doughnuts and Crullers: Preparation for Frying; Finishing Doughnuts; Use of Prepared Mixes; Yeast-raised Doughnuts; Cake Doughnuts; Combination Doughnuts; Whole Wheat Doughnuts; Crullers; French Crullers; Common Problems with Doughnuts and Crullers. 7 Pies: Pies; Fruit Pies; Common Problems with Fruit Pies; Piecrust Turnovers; Soft-filled Pies; Common Problems with Soft-filled Pies; Cream and Chiffon Pies; Common Problems with Cream and Chiffon Pies. 8 Pastries: Short Dough Pastries; Puff Pastries; Common Problems with Puff Pastries; Eclairs and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cream Cheese Dough Products; Strudel. 9 Icings and Cream and Whipped Toppings: Icings; Cream Toppings; Whipped Toppings. 10 Cakes and Cake Specialties: Cake Production; Common Problems with Cake Production; Creamed Cakes; Common Problems with Creamed Cakes; Blended Cakes; Common Problems with Blended Cakes; Whipped Cakes; Common Problems with Sponge Cakes; Common Problems with Chiffon Cakes; Common Problems with Angel Food Cakes; Combination Cake Mixes; Common Problems with Fruit Cakes; Cake Specialties. 11 Cookies: Overview of Production; Cutout or Sugar Cookies; Common Problems with Cut-out or Sugar Cookies; Bagged or Spritz Cookies; Common Problems with Bagged or Spritz Cookies; Sandwich Cookies; Icebox Cookies; Bar Cookies; Macaroons; Wafer and Lace Cookies; Assorted Cookies for Variety; Linzer Tarts (Mirrors), Almond Tarts, and Almond Horns; Specialty and Holiday Cookies. 12 Dietetic Baking: Bread and Rolls; Coffee Cakes and Sweet (Sugar Substitute) Rolls and Buns; Muffins; Pies; Cakes and Cookies ; Pizza Dough; 13 Passover Bakery Products: Ingredients; Passover Pastries; Passover Cakes and Marzipan; Passover Cookies. 14 "Natural" Bakery Products and Pizza: Basic Ingredients for Yeast-raised Products; Overview of Production of Yeast raised Products; Bread and Rolls; Common Problems with Bread and Rolls; Sweet Yeast Dough Products; Biscuits, Muffins, and Scones; Doughnuts; Enriched Quick; Breads Pizza. Appendix 1. Appendix 2. Appendix 3. Appendix 4. A Message to the Apprentice Baker. A Message to the Instructor. Glossary. Index.

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Book SynopsisBestselling cake decorating author and world-renown sugarcraft teacher, Lindy Smith shows you how to make a wedding cake with the minimum of fuss but with maximum effect!Today's brides are looking for simple wedding cakes that look modern and stylish but also want unique wedding cakes that don't cost the earth.This step-by-step guide will show you how to create a wide range of styles for modern simple wedding cakes, using the latest trends in cake decorating and wedding design, for a DIY wedding cake book like no other!Lindy Smith is one of the world's best-selling cake decorators, and has sold over half a million books worldwide. The simple wedding cakes in this book feature on-trend designs that break with tradition, using styles, colours and shapes that today's brides are looking for.With achievable wedding cake designs and accessible cake decorating techniques, this book covTable of ContentsIntroduction Dreaming and planning Finding inspiration Choosing your cake’s design Things to consider Theme Colours Flowers Venue Guests Style Shape, size and tier options and how to choose (including portion guide) 10 x projects each with detailed intro plus a complementary favour. Equipment Cake recipes Sugar recipes Covering techniques Stacking techniques Transporting and setting up cake at venue The cake table, stand options and knives Cutting up cake after ceremony Suppliers, Acknowledgments Index

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Book SynopsisDelicious baking with gut-friendly ingredients, natural sugars, nourishing flours and sourdough starters.Modern Baker will transform the way you bake and think about bread and cake. The 120 recipes - including bread, cakes and biscuits - are all designed to promote gut health using easy baking methods and natural ingredients.The Modern Baker is a popular bakery in Oxford that passionately supports three key principles: good health, good provenance and most importantly, great taste.Try Rye Seeded Sourdough, Choc Chip Sourdough Cookies, Maple Sugar and Blueberry Scones and Maca and Vanilla Layer Cake.Bake your way to better health.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisBake the best classic and modern cakesSupported by the National Trust, suppliers of fine cakes to the British public55 essential classic and modern cake recipes plus expert tips and techniquesLittle bits of interesting and quirky cake historyPacked with practical advice for baking the perfect cake every time, this beautifully illustrated book of tried-and-tested recipes includes all the classics Coffee and Walnut Cake, Spiced Carrot Cake, Double Chocolate Brownies as well as some new and exciting recipes to inspire and impress: Fresh Apricot, Saffron and Honey Cake; Sea Salt Caramel Sponge; Blood Orange Poppyseed Cake. Featuring loaf cakes, sponge cakes, small cakes and fruit cakes with a side serving of cake-related history to go these easy-to-follow recipes will appeal to anyone who enjoys a delicious homemade cake.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisTikTok Made Me Bake It!Packed with the internet's most-loved recipes including Anti-gravity Cake, Rainbow Cupcakes, Bronuts and Cookie Pies, Bakes That Break The Internet is your guide to recreating the decadent and indulgent snacks from your For You Page at home.From nostalgic treats like Jammie Dodger Ice Cream and School Dinner Cake to jaw-dropping desserts like Nutella Freakshakes and Faultline Cake, @TheBakingExplorer shows us the simple recipes and techniques to impress your friends and satisfy your sweet tooth.

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Book SynopsisBaking and decorating a cake can be a challenge, and when the end result doesn''t taste as good as it looks, a big disappointment! Author and seasoned baker Gesine Bullock-Prado has perfected a method for creating eye-catching spectacular cakes that measure up. Her step-by-step instruction for baking, piping, and making decorations make each bit manageable, whether it''s baking layers ahead of time and freezing, or taking the time to crank out a slew of gorgeous frosting flowers that hold beautifully in the freezer until you need them. Her aim is to present a ''system'' for cake decorating that carries you through from baking to finishing, no step skipped or left unexplained. Just remember BaDASS: Bake ahead, Dam, Assemble, Smooth coat, and Spruce it up. The layers are as easy as box mixes, and the smoothing and decorating instructions work the first time (not a thousand passes later). From custom shapes to complement a party theme to ultra-gorgeous cakes for special occasions, it''s a

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Book SynopsisGrandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog Grandbaby Cakes in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family's generations-old love of baking. As a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama's recipes became the fabric of their family heritage. Grandbaby Cakes is Adams's love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes. Grandbaby Cakes pairs charming stories of Big Mama's kitchen with recipes ranging from classic standbys to exciting adventures--helpfully marked by degree of difficulty--that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama's gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and "baby" cakes (cupcakes and cakelettes), Grandbaby Cakes delivers fun, hip recipes perfect for any celebration. Readers will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they'll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. Grandbaby Cakes is a collection for both new-aged and traditional bakers, but mostly it's for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.Trade ReviewPraise for Jocelyn Delk Adams, her blog, and Grandbaby Cakes: "If this glorious book doesn't make you want to drop everything you're doing and go bake a cake right now, then I don't know what will. Jocelyn's spectacular cake creations are positively bursting with beauty, color, flavor, and fun. Make no mistake about it: this book will ignite the baking passion within you!" --Ree Drummond, #1 New York Times Bestselling author of The Pioneer Woman Cooks "Baker extraordinaire... a sweet celebration of the season." --Better Homes & Gardens "[Adams] offers up her greatest hits alongside sweet stories of her family's generations-old baking traditions." --People.com "There is a heritage of love and tradition steeped in her recipes... A trip down memory lane that ends with delicious treats on your table." --Carla Hall, author of Cooking with Love: Comfort Food that Hugs You and Carla's Comfort Foods: Favorite Dishes from Around the World "Dessert is in Jocelyn Delk Adams's DNA... [a] natural baker." --Rachel Tepper, Yahoo! Food, Cookbook of the Week "Jocelyn's heart and soul shine bright on every page and will inspire you to gather with family and friends as much as possible." --Cheryl and Griffith Day, authors of Back in the Day Bakery Made with Love "We've been patiently awaiting [Grandbaby Cakes] as we do in front of the oven door when the cake timer is about to go off. Just look at this leaning tower of Oreo-topped triple-layer mudslide cake! Mudsliding its way into our hearts, that is." --Vanity Fair "A nifty collection of pound cakes, cupcakes, layered cakes and other sweet treats--original creations and spins on traditional family recipes." --Chicago Tribune "Jocelyn Delk Adams takes cake recipes she learned from her grandmother and other relatives and carefully ushers them into the 21st century... It's very sweet, literally and figuratively." --Epicurious "[Grandbaby Cakes] is full of the one main ingredient that I think is crucial to any great baking: family... you feel welcomed into [Adams's] home and life in a way that not all cookbooks achieve." --Grace Bonney, Design*Sponge "Jocelyn brings such an amazing creativity and heart to the recipes... She's the best kind of baker--inventive yet careful and thorough." --Kate Rogers, Senior Editor, Pillsbury "A wonderful celebration of family and tradition through cake." --Angie Dudley, author of Cake Pops "Grandbaby Cakes sets a new precedent in cookbooks. Not only does Jocelyn give you stunning cake recipes with flair and creative flavor, she also feeds your soul with her unconditional love for family." --Amanda Rettke, author of Surprise-Inside Cakes "Every creation has charm and decorative appeal, and Adams shows how to create decadent pound cakes, eye-catching ombre frosting and a perfectly marbled sheet cake." --Milwaukee Journal Sentinel "Beautifully curated with recipes, photos and stories to really draw readers in." --Cuisine Noir "Beautiful cookbooks fill our shelves, but to find one that's stunningly photographed and imbued with as much soul as food blogger Jocelyn Delk Adams's Grandbaby Cakes is a wonderful treat." --Tastebook blog "A must-have for any baker. Jocelyn expertly captures time-honored recipes." --Virginia Willis, chef and author of Bon Appetit Y'all "As you read through her cookbook, the stories of her family, and their traditions will make you feel as if you know these bakers, are in the kitchen with them, are part of the family." --Chocolate, Chocolate, and More "[Jocelyn] is smart, sassy, hilarious, thoughtful, kind, and talented beyond words." --i am baker "Jocelyn has gone on to create mouth-watering desserts that are easy to accomplish, but still look impressive. This cookbook will inspire readers with bold, eclectic recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors." --Honest Cooking "Rarely do I find a cookbook that I can say with confidence that I will bake from time and time again. This one fits the bill." --Cookies and Cups "Filled with delicious cakes, beautiful photography, and sweet memories." --Taste of the South "Charming--and gorgeous ... eye-catching photographs, delightful family stories, evocative prose and easy-to-follow recipes... " --Make It Better "I was relieved to find the book was full of cake recipes that were friendly to people of all levels. That includes beginners like me." --Real Food by Dad "It is so much more than a cookbook and ideal for people like me who love to leaf through the pages of their favorite cookbooks again and again... There are also plenty of unique and original recipes for the experienced baker." --Spicy Southern Kitchen "This is one cookbook you need in your kitchen." --blahnik baker

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Book SynopsisGraham Herterich, aka The Cupcake Bloke, has always been fascinated by taking classic Irish recipes and giving them a modern twist. By classic, he means bakes like soda bread, tarts, porter cake and brack all the way up to modern classics like jambons, cheesecakes and fifteens. In Bake: Traditional Irish Baking with Modern Twists, every recipe for a traditional bake is followed by a fresh new spin using the ingredients available in Ireland now, from advieh to zhug. It may not be an exact update of the recipe - it could be a modern interpretation of the flavour combination or the concept, like a classic coffee and walnut cake reimagined as a coffee and walnut pavlova with coffee poached pears. Food is a powerful link to our past, so writing the book also became a trip down the memory lane of Graham's childhood, teens and early twenties through to the last few years, when he became more confident in his food, flavours, inspirations and textures and realised that baking is more than just an action - it's an invitation to the people you are going to share it with, a symbol of generosity and a gesture of love.Table of ContentsIntroduction; A brief history of Irish baking by Ali Dunworth; The modern landscape of Irish food by Dee Laffan; Everything you need to know but were afraid to ask about baking; Everything you need to know but were afraid to ask about ingredients; Bread and scones; Cakes and bakes; Brack and butter; Desserts and treats; Salt and pepper

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Book SynopsisCelebrity baker Mich Turner brings together a collection of recipes to take you all the way from the delicious everyday through to the spectacular.Table of ContentsCUPCAKES Chocolate Chip Cupcakes Chocolate Chip, Peanut Butter and Salted Caramel Cupcakes Easy Marble Cupcakes Marble Pup-cakes Marble Ring Cake with Double Chocolate Drip Carrot Cupcakes with Citrus Drizzle Carrot Cupcakes with Cream Cheese Frosting and Walnut Praline Vanilla Fairy Cakes with Simple Glace Icing Pigs and Sheep Cupcakes The Whole Hog Raising the Baa Lemon Meringue Cupcakes Lemon Meringue Layer Cake Gin and Tonic Cupcakes Gin and Tonic Party Cake Strawberry and Orange Cupcakes Secret Heart Strawberry and Orange Layer Cake Black Forest Cherry Cupcakes Black Forest Roulade LOAF CAKES, TRAYBAKES AND MERINGUES Warming Ginger Loaf Cake Ginger Cakes with Lime Buttercream and Pineapple Sunflowers Raspberry and White Chocolate Traybake Fab Raspberry and White Chocolate Heart Cake Salted Caramel Popcorn Loaf Cake Salted Caramel and Popcorn Layer Cake Raspberry and White Chocolate Meringue Towers Raspberry and Pistachio Meringue Roulade Classic Chocolate Eclairs Profiterole Tower Rhubarb and Custard Mini Pavlovas Cherry, Strawberry and Pomegranate Pavlova Coffee Traybake Coffee Layer Cake LAYER CAKES Vanilla Layer Cake with Fresh Strawberries Vanilla Layer Cake with Chantilly Cream and Summer Berry Compote Chocolate and Salted Caramel Cake The Althorp Chocolate and Salted Caramel Layer Cake Lemon and Elderflower Layer Cake Lemon and Elderflower Triple-tier Celebration Cake Strawberry Shortcake Floral Stacks Triple-layer Strawberry Shortcake Numerals Red Velvet Cake with Cream Cheese Frosting Red Velvet Cake with White Chocolate Mirror-glaze Chocolate Fondant Cake with Fresh Roses Chocolate Cake with Hand-moulded Roses ‘Sherbet Pips’ Crown Cakes Single-tier Pearl Cake Multi-tiered Bubbles Cake CELEBRATION CAKES Ruffle Truffle Pinata Cake Pirate Pinata Cake Unicorn Pinata Cake Chocolate Fudge Heart Cake Chocolate Fudge Heart Cake with Sugar Roses Passion Fruit Flower Cupcakes Mothering Sunday Mango and Passion Fruit Cake Marbled Easter Biscuits Hand-decorated Easter Biscuits Chocolate Marbled Easter Eggs Venetian Easter Eggs Trick or Treat Mummy Biscuits Halloween Mini Rolls Christmas Chocolate Biscuit Cake Chocolate Biscuit Wreath Cake Iced Gingerbread Biscuits Gingerbread Wreath Gingerbread Houses Christmas Alpine Village Simple Celebration Fruit Cake Teddy Bear Celebration Fruit Cake

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Book SynopsisHome-baked cakes and cookies are one of life’s great treats. Whatever the occasion, be it an afternoon break, a birthday or a special dinner party dessert, you’ll find just the recipe to inspire you in this mouth-watering collection. Starting with an overview of basic baking techniques, ingredients and equipment, beginners and more experienced bakers alike will find that it’s easy to master the art of baking with this one-stop guide for cake and cookie lovers. Discover recipes from around the world: Classic sponges as well as iced, fruit or delicately flavoured cakes Decorated cupcakes, muffins or meringues Tortes, cheesecakes and gateaux galore Quick and easy cookies and biscuits, plus brownies, flapjacks and pastry-based slices Birthday, wedding and anniversary cakes as well as delightful novelty cakes and cookies for children

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Book SynopsisFrom the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.

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Book SynopsisThe comprehensive guide to amazing cake decoration now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett.Table of ContentsAcknowledgments v Introduction viii History of Cake Decorating x Lesson 1 getting started 1 Equipment Covering A Cake Board Working With Color The Art of Icing A Cake Assembling A Layered Cake Crumb-Coating and Icing A Cake Spackling A Cake Icing Around Cake With Rolled Fondant Icing A Square Cake With Rolled Fondant Covering A Cake With Ganache Royal Icing A Marzipan Cake Stacking Cake Tiers Tiers With Columns or Pillars Lesson 2 basic piping skills 35 Paper Cones (Cornets) Icing Preparation Warm-Up Exercises Practicing Border Skills Star Flower Small Classic Shells Large Shells Ballooning Rosettes Zigzag Reverse Shells Fleur-De-Lis Garlands Rope Leaves Lesson 3 floral piping skills 53 Skills Check Icing Rosebud Half-Rose Full-Blown Roses (Traditional Technique) Full-Blown Roses (Nontraditional Technique) Lesson 4 intermediate piping skills 63 Icing Components Grape Clusters Sweet Pea Clusters E Shells Curved Shells With Shell Accents Shells With Flutes Ruffles Swags Bows Basket Weave Lesson 5 advanced piping skills 77 Part I: Advanced Overpiped Top and Bottom Border Designs Top Border—Overpiped Scallops Bottom Border—Overpiped Garlands (Crescents) With Scallops Top Border—Short Overpiped Scallops Bottom Border—Ruffles With Overpiped Scallops Top Border—Single Swags With Overpiped Scallops Bottom Border—Double Swags With Overpiped Scallops Top Border—Reverse Overpiped Scallops Bottom Border—Overpiped Garland (Crescent) With Ruffles and Reverse Scallops Part II: Advanced Top and Bottom Border Designs Top Border—Reverse Shells With Scalloped Strings Bottom Border—Zigzags With Large Shells and Scallops Top Border—Large Shells With Overpiped S Scrolls Bottom Border—Shells With Scallops Top Border—Garlands With Double Strings and Drop Strings Top Border—Fleur-De-Lis With Overpiping And Drop Strings Bottom Border—Rosettes With Drop Strings Lesson 6 the art of writing and painting 107 Alphabet Practice Writing On An Iced Cake Writing On A Sugar Plaque Alphabet Writing Workshop Writing Styles—Simple Block Lettering Writing Styles—Elegant Lettering Hand Painting Food Color Painting Lesson 7 royal icing piped flowers 121 Orange, Apple, Cherry, And Peach Blossoms, and Forget-Me-Nots Primroses Violets Pansies Sweet Peas Daisies Pussy Willows Lesson 8 royal icing design skills 133 Design Transfers Design Transfer—The Pinprick Method Design Transfer—The Carbon Copy Method Embroidery Techniques Brush Embroidery Freehand Embroidery Cornelli Lace and Sotas Satin-Stitch Embroidery Swiss Dots Eyelet Embroidery Lesson 9 hand modeling skills 147 Orange Lemon Bosc Pear Granny Smith Apple Peach Apricot Strawberry Raspberries Pumpkin Mango Jalapeno Pepper Carrot Banana Heirloom Tomato Lesson 10 marzipan and chocolate modeling 167 Marzipan Modeling The Bridal Couple Baby Mouse Father Penguin Bear Chef Kiddy Bear Chocolate Modeling Modeling Chocolate Rose Chocolate Bow and Streamers Lesson 11 advanced royal icing piping and design skills 191 Runouts or Flooding Bridge and Extension Work and Hailspotting Simple Lace Designs Filigree Lace Designs Ring Design With Trelliswork Lattice Cushion Lattice Floating Collar Lesson 12 rolled icing design skills 215 Ruffling Classical Drapery Freehand Drapery Appliqué Braiding Smocking Ribbon Bouquet Tassels Crimping Lesson 13 pastillage construction 231 Pastillage Figures Lesson 14 gumpaste flowers 237 Plunger Flowers Pulled Blossoms and Buds Basic Five-Petal Blossom With Bud Four-Petal Blossom With Bud Forget-Me-Not Hyacinth Mimosa Cherry Blossom Foliage Freehand Leaves Cutter Leaves Floral Corsage Corsage Lesson 15 advanced gumpaste flowers 257 Classic Rose Full-Blown or Open Rose Carnation Azalea Arum or Calla Lily Anthurium Lily Closed Tulip With Bud Hibiscus Tiger Lily Cymbidium Orchid Arranging A Round Spray Lesson 16 miniature cakes and decorated cookies 283 Petits Fours Decorated Cookies Lesson 17 cake and confectionery gallery 293 Lesson 18 recipes 329 Appendix 1 Patterns and Cake Cutting Guides 368 Appendix 2 Measurements 386 Bibliography 395 Index 396

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Book SynopsisChoose a batter, flavor with syrup, add a frosting—it’s magic! Want something decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + crushed candy bars = Candy Bar Cake. Or how about a nutty cake like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, topped with candied bacon. Fit for the king, indeed! This innovative and remarkably easy way to bake luscious, flavorful cakes is a formula for cake bliss. Cake Magic! is a full-color visual cookbook—photos in the front, recipes in the back—and the first step in every baker’s cake adventure. It includes valuable baking tips, vegan and gluten-free variations, plus how to tweak the recipes to make sheet cakes, Bundt cakes, and cupcakes, too.  Trade Review"One of the most user-friendly baking books out there. Here's why: each of the 8 basic cakes starts with the same Cake Magic! Cake Mix (there's a gluten-free version, too)." —MyRecipes.com “I don’t think I’ve ever seen a cake book that is so inventive, so easy and written by a chef that understands the needs of us home bakers” —David Venable, QVC

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Book Synopsis15 exciting, contemporary gingerbread projects! Traditional gingerbread goodies are given the modern treatment in this delectable book featuring 15 projects to make, eat or display. Sandra Monger is full of terrific ideas for gingerbread projects, from the traditional Christmas house, decorative gingerbread tiles and wreaths to a Norwegian kransekake delicately crafted from rings of gingerbread. The pièce de résistance is Sandra's gingerbread-embellished wedding cake, which will no doubt prove a show-stopper for any budding baker. If you're looking for some quick bakes Sandra's got you covered as it's also packed with fun gingerbread biscuits such as sharing squares, snowflake cookies and cookie favours. Make perfect treats to slip into lunch boxes, serve up to friends at tea, give as gifts or show off as your holiday centrepiece. There are recipes for traditional, coloured and vegan gingerbread. All the projects included in the book are accompanied by full-size templates.Trade ReviewThe creations in this book are nothing short of amazing, and really do have the ‘Oh my’ factor. The delicious cookies and cakes have been well presented and to be honest, I started small and made some simple Sharing Squares but they turned out beautifully and tasted divine. With clear instructions and helpful hints, you cannot go wrong, although a steady hand is needed to decorate them! There are 15 amazing bakes, including Christmas trees, Bauble cookies and even a Gingerbread Street. There are many templates to help you with the shapes and along with a conversion table, there are hints and tips to achieve good results. This book is fabulous, and whether you are a serious baker or just want to have something to keep the kids happy this book is just perfect. -- Tracy Shephard * Postcard Reviews *I was amazed at the great presentation of this book. I loved the simplicity of what you need to make modern gingerbread. The illustrations are very colourful. The instructions are easy to follow with diagrams. Lots of different things to make from cookies to a wedding cake. I look forward to trying out the recipes with my granddaughters. -- Pat Lydia Anne Vaughan * Amazon Customer Review *This is such a lovely book which has step-by-step instructions and clear photographs. I can't wait to try some of the examples out. Very pleased with this lovely book. -- Lisa J Parker * Amazon Customer Review *Excellent guide! Perfect inspiration for Christmas and all year round. Really handy book full of ideas and the templates to create them. -- Samantha Ripley O'Donnell * Amazon Customer Review *Love the colourful, easy to follow step-by-step instructions for lots of gingerbread ideas, from cookies to wedding cakes! There's even templates to trace. -- Debbie Preston * Amazon Customer Review *It’s no secret that I’m a fan of gingerbread. I love baking it, decorating it and eating it! I’m not sure where it all started but now I find myself with gingerbread inspired necklaces, flavoured lip balm and even a gingerbread Christmas jumper. Gingerbread is delicious all year round and is easy to adapt to any occasion. Although we love gingerbread men and houses, we’ve also used our love of gingerbread to create gingerbread Death Star cookies, gingerbread Iron Golem biscuits and even Mr Twit’s beard! I was really happy to receive a copy of Modern Gingerbread to review. The making and decorating of gingerbread houses has long been synonymous with the coming of Christmas, and the tradition has never gone out of fashion. In recent years the design and painstaking creation of gingerbread structures has gone beyond the traditional cottage, with users on Pinterest seeking inspiration for the making of gingerbread cities, skyscrapers and even sugar-glazed gingerbread greenhouses. The gingerbread projects included in the book are accompanied by templates, and recipes for traditional, coloured and vegan gingerbread are also featured. £12.99 published by Search Press. * the-gingerbread-house.co.uk *A clear and inspiring recipe book with great ideas and super illustrations. -- Anne Eames * Amazon Customer Review *Table of ContentsIntroduction Tools and materials Recipes Techniques The Projects Star and bead garland Cookie favours Snowflake cookies Bauble cookies Sharing squares Wreath Flower pot Christmas tree Gingerbread street Gift boxes Kransekake Christmas tree cookie cake Wedding cake Picture Purr-fect Gingerbread house Templates Index

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Book SynopsisThis is a complete guide to cake decorating techniques, with over 100 projects, from traditional classics to the latest in contemporary designs. It shows you how to make stunning cakes for special occasions such as weddings, christenings, birthdays and Christmas. It offers step-by-step instructions for mastering the techniques of working with royal icing, sugarpaste, fondant, marzipan, frostings, glace icing and chocolate. Recipes include Madeira Cake, Victoria Sandwich, Upside-Down Pear and Ginger Cake, and Black Forest Gateau. This clear and comprehensive book takes the reader through all the essential cake making and cake decorating skills. It begins with recipes for classic sponge and fruit cakes, and simple icings and frostings for quick and easy finishing. Next, there is guidance on creative embellishments and decorations, from ribbons, flowers, sweets, nuts and crystallized fruits to home-made chocolate run-outs, curls and cut-outs. The book also contains 100 step-by-step projects, using the techniques and skills acquired, to make beautiful cakes for every occasion. The detailed instructional photography guarantees great results every time.

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Book SynopsisThe century's best kept secret to baking. This mouthwatering cookbook celebrates one hundred years of baking with Stork, Britain's best-loved margarine brand. Stork is a favourite with both the Queen and the Queen of Baking: Mary Berry, who has been singing the praises of this timeless brand for years. After a century at the heart of British baking, Stork shares their tips for bringing out the best in your creations, with recipes for cakes, biscuits, and other delicious teatime treats!This book reflects Stork's rich history while highlighting its innovative spirit, with recipes for everything from a scrumptious Victoria Sponge to a delectable Vegan Chocolate Cake. Between its traditional holiday bakes and dairy-free delicacies, there is something in here for everyone!

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Book SynopsisJames Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home, from the simplest yogurt cakes to a deceptively easy bûche de Noël, from yuzu madeleines to boozy flourless chocolate confections. When we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious cakes, both sweet and savory, served to family and friends. As food-columnist Aleksandra Crapanzano spent time in Parisian home kitchens, she realized that the real magic is a certain savoir-faire, that distinctly French know-how that blends style and functionality in every aspect of life. By and large, the French do not try to compete with their chefs, nor with their boulangeres and patissieres. But many Parisians are natural cooks, and most finish dinner with a little something sweet, effortlessly made and casually served. The trick is having an arsenal of recipes that, once mastered, become blueprints, allowing for myriad variations, depending on what’s in season and what’s in the cupboard. It is a practical approach, and the French are nothing if not practical. That is the savoir-faire—from tying a silk scarf just so to popping a gateau in the oven without anyone even noticing. When you know what you’re doing, there’s no need to overthink it. It looks easy because it is easy. While the Paris culinary world is experiencing a fresh vibrancy, certain traditions remain intact yet may surprise in their modernity. For example, French cakes have less sugar. The pure taste of apples is not masked by cinnamon, and vanilla is never a given. A gateau may be lightly glazed, dusted with cocoa or confectioners’ sugar, drizzled with rose water, but rarely heavily iced. A splash of brandy, a squeeze of lemon or a thin blanket of ganache elevates even the easiest of cakes in mere minutes. And then there are savory cakes made with cheese, herbs, ham, baked into a delicious loaf. These cakes salés are ideal for picnic lunches, accompanied by a salad and a glass of Sancerre. Gâteau includes cakes for birthdays, summer feasts and winter holidays, last-minute dinner parties and school lunches, as well as beloved regional recipes and guest contributions from superstar Parisian bakers. Practical, simple, and filled with over 100 rigorously tested recipes and charming illustrations, Gâteau celebrates every day and sometimes fanciful French cakes in all their glory.Trade Review“Offers up over 150 French cake recipes, from savory to sweet, each one eminently do-able…wherever you are. Aleksandra really understands French home baking.” —David Lebovitz “If, like me, you get a little giddy around French cakes, take a look at Gateau. My copy has so many stick notes that I can barely close it.” —Melissa Clark “Channel your inner Parisian and serve simple, yet stylish cakes with these tips.” —Martha Stewart “Delightfully charming . . . featuring beguiling illustrations . . . [the cakes are] unfussy and easy to throw together, and as delicious as promised.” —The Washington Post "Goes beyond recipes to make a bigger argument about how ease and simplicity define French baking culture.” —The Atlantic “A smart, charming new book on French cakes... Got an urge to bake and simultaneously submerge yourself in French culture? Gateau will enchant you.” —The Boston Globe “Crapanzano has the secret to confidently, casually chucking a cake in the oven while you pour yourself another glass of wine and get back to the table... In Gâteau, she shares her Rolodex of fantastic French cakes that you won’t spend three days psyching yourself out over.” —GOOP “While the recipes are serious and many, the mood is every bit as playful and enchanting as the Paris afternoon of your frilliest fantasies.” —Fodors “Want to make stunning French pastries at home with little fuss?... Flip through whimsical illustrations and charming anecdotes, and learn how to make a simple gâteux sing.”—Epicurious “Aleksandra nails what's so inimitable about the French and how they just casually throw together a showstopper.” —Edible LA “Shares the secrets to culinary savoir faire in charmingly illustrated pages... streamlined recipes rooted in classic techniques serve as blueprints for myriad variations based on the season or what’s in the cupboard.” —Atlanta Journal Constitution “Charming... endlessly adaptable.” —Jenny Rosenstrach, Cup of Jo “Her fabulous recipes will have you wooing your friends with a whole range of sweet delicacies.” —Nancy Silverton, chef and co-owner of Mozza Restaurant Group “Chic, charming, and delectable... Everything about it—delicious writing, lyrical illustrations, and the recipes for cakes simple and seductive—conspires to bring joy. Gâteau is enchanting.” —Dorie Greenspan, author of Baking with Dorie “An utterly delightful compendium of simple French bakes.”—Garden & Gun

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Book SynopsisLearn how to perfect the prettiest trend in cake decorating using edible flowers and herbs to decorate your cakes and bakes with over 30 beautiful cakes from celebrity baker Juliet Sear.

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Book SynopsisThis is baking explained in a clear, accessible and engaging manner: foolproof recipes and perfect cakes and bakes every single time from GBBO favourite, James Morton. With stunning photography and a whole host of mouth-watering treats to try, as well as tips on how to salvage baking mishaps and explanations as to why certain techniques and stages are needed, this is the only baking book you''ll ever need...''The best book ever'' -- ***** Reader review''Takes baking books to a higher level'' -- ***** Reader review''Absolutely perfect'' -- ***** Reader review''The only baking book you''ll ever need to own'' -- ***** Reader review''The best baking book I''ve ever bought!'' -- ***** Reader review''Utterly brilliant'' -- ***** Reader review*********************************************************************I want to show you how baking works. I want to prove how easy baking can

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Book SynopsisThe definitive guide to baking showstopping cupcakes, cakes and biscuits - from baking expert Juliet Sear, as seen on ITV's Beautiful Baking with Juliet Sear.Juliet teaches all the basics of cake decoration - how to pipe buttercream, ice biscuits and use glitter and dyes to decorate cupcakes - before building up your skills so that tiered cakes and chocolate ganaches can be whipped up in the blink of an eye. Discover how to remedy ''cake-tastrophes'' and gain confidence following Juliet''s step-by-step photography of all the techniques.Juliet Sear is at the forefront of contemporary cake design with celebrities flocking to her Essex-based cake shop, FANCY NANCY and the host of ITV''s Beautiful Baking with Juliet Sear.Trade ReviewJuliet knocked up the most mind-blowing birthday cake for my 30th! It wasn't just a cake but a piece of art! Too gold to eat? Sure... But we still tucked in and my God it tasted as good as it looked! -- Fearne CottonSome cakes boast that they are "exceedingly good". Well, Juliet's cakes look good, taste even better and are among the best I've ever enjoyed eating. -- Sir Ian McKellanCake? That's like saying Concorde was a plane! Juliet does delicious art. The most beautiful, yummiest cakes I've ever seen or tasted. -- Bob GeldofYou won't find more deliciously awesome cakes on planet Earth! In fact they are so tasty that they might not even be from Earth but from a far off planet called Caketopia, and made by aliens with superior baking skills.Not only do they look unbelievable but they taste so, so incredible that my mouth is watering just writing these words. And to top all that off, they are made with care and passion by such a lovely, lovely person. -- Tom - McFLY * Testimonial on www.fancynancy.info *

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