| 000 -LEADER |
|---|
| fixed length control field |
01934cam a22003014a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250721114704.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
030321s2003 nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781402717239 [paperback] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Maxfield, Jaynie. |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Cake decorating for the first time / |
| Statement of responsibility, etc |
Jaynie Maxfield. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York : |
| Name of publisher, distributor, etc |
Sterling Publishing Co., Inc., |
| Date of publication, distribution, etc |
c2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
110 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
27 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Section 1: cake decorating basics -- Section 2: techniques -- Section 3: beyond the basics -- Section 4: gallery |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Delight family and friends with exquisitely decorated cakes for birthdays, dinner parties, or just a special treat for everyday. Through a simple question and answer format, with every procedure shown in color photographs, beginners will find out how to decorate without icing (just use a powdered sugar design); how to make chocolate curls and gumpaste lilies, roses, and other buds; how to prepare the drizzled chocolate icing known as ganache; and how to embellish tiered, bundt, and raspberry-filled cakes. Whip up fondant and see how to ice petit fours, and adorn them with coconut, nuts, and flowers. Instructions for using a pastry bag show how to write a greeting and create leaves, borders, and flowers. And, of course, the all-important wedding cake is here, too. While the focus is specifically on decoration, there are also basic cake and icing recipes to get you started. |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adult |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Department |
College of Hospitality Management |
| Subject Category |
Hospitality Management |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cake decorating. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
adryann[new] |
| Date encoded |
07/21/2025 |
