University of Cebu-Banilad Library catalog › Details for: Making great cakes : creating and decorating faultless cakes for family, friends and special occasions /

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Making great cakes : creating and decorating faultless cakes for family, friends and special occasions / Angelo Nilsen, Sarah Maxwell.

By: Nilsen, Angela [author.]Contributor(s): Maxwell, Sarah [author.]Material type: Text

TextPublisher: Blackfriars Road, London : Hermes House, c2005Description: 256 pages : colored illustrations ; 29.6 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781840387261 [paperback]Subject(s): Cake | Baking | Cookery (Cake)

Contents:

Introduction — Basic cake recipes — Basic icing recipes — Covering cakes — Decorating with royal icing — Decorating with sugarpaste icing — Decorating with marzipan — Decorating with butter icing — Decorating with glace icing — Decorating with chocolate — Using bought decorations — Classic cakes — Special occasion cakes — Novelty cakes — Children's party cakes — Index.

Summary: "This book is not only an invaluable founda-tion course in cake decorating techniques, but also a wonderful reference for a host of tried-and-tested recipes for classic cake bases and icings, as well as inspirational cake projects, which you will use again and again. Clearly structured, the decorating course leads you through all the different decorating chan techniques which can be applied to royal icing, sugarpaste, marzipan, chocolate and other able icings. There are step-by-step instructions and ture photographs for piping, crimping, embossing, the frills, plaques, coloring, run-outs, modeling, con stenciling, flowers, using purchased decora- the tions, such as sweet confections, ribbons and qua fresh flowers, and much more." —Introduction

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Item type	Current location	Call number	Status	Date due	Barcode
Subject Reference	College Library Subject Reference	641.8653 N59 2005 (Browse shelf)	Available		3UCBL000012828

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Includes index.

"This book is not only an invaluable founda-tion course in cake decorating techniques, but also a wonderful reference for a host of tried-and-tested recipes for classic cake bases and icings, as well as inspirational cake projects, which you will use again and again.

Clearly structured, the decorating course leads you through all the different decorating chan techniques which can be applied to royal icing, sugarpaste, marzipan, chocolate and other able icings. There are step-by-step instructions and ture photographs for piping, crimping, embossing, the frills, plaques, coloring, run-outs, modeling, con stenciling, flowers, using purchased decora- the tions, such as sweet confections, ribbons and qua fresh flowers, and much more." —Introduction