Beginners Guide to Cake Decorating or On Baking

Beginner's Guide to Cake Decorating

Author: Merehurst Ltd

Even those who have never baked and decorated a cake before in their lives will be able to make beautiful cakes with the help of this book. The first section of the book looks at the equipment you will need and demonstrates the standard cake and icing recipes required to bake and cover all kinds of cakes. Subsequent sections explain techniques for decorating with sugarpaste, royal icing, marzipan and buttercream. There are instructions on making sugar flowers and leaves, and many other sugarcraft techniques such as fabric effects, piping royal icing, modelling figures and animals-all accompanied by beautiful cake designs that are simple to create by following the clear, step-by-step instructions.

Book review: Accounting or Rethinking Bank Regulation

On Baking: A Textbook of Baking and Pastry Fundamentals

Author: Sarah R Labensky

Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques.

FEATURES

• 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products
• Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit from the combined expertise of these professionals
• 700 color photos and line drawings illustrate step-by-step preparation techniques and presentations and identify equipment and fresh ingredients
• 21 informative chapters cover bakeshop basics such as quick breads, cookies, brownies and pies, as well as advanced preparations including laminated Boughs, contemporary tortes, plated desserts and chocolate designs
• Each copy of this book includes a CD of ValuSoft^® MasterCook software, which includes all of the recipes in the book.

Table of Contents:

 1. Professionalism.


 2. Tools and Equipment for the Bakeshop.


 3. Principles of Baking.


 4. Bakeshop Ingredients.


 5. Mise en Place.


 6. Quick Breads.


 7. Yeast Breads.


 8. Enriched Yeast Doughs.


 9. Cookies and Brownies.


10. Pies and Tarts.


11. Pastry Doughs.


12. Laminated Doughs.


13. Syrups, Icings and Sauces.


14. Cakes and Torts.


15. Custards and Creams.


16. Ice Cream and Frozen Deserts.


17. Fruits.


18. Healthful and Special-Needs Baking.


19. Petits Fours.


20. Restaurant Desserts.


21. Chocolate and Decorative Work.


Appendix I. Measurements and Conversion Charts.


Appendix II. High Altitude Baking.


Appendix III. Fresh Fruit Availability Chart.


Appendix IV. Professional Organizations.


Bibliography and Recomended Readings.


Glosary.


General Index.