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008 090327s2008 nyua 001 0 eng d
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020 _a0867309229
020 _a9780867309225
035 _a(ATU)b1142705x
035 _a(OCoLC)172980173
040 _aDLC
_beng
_erda
_cDLC
_dBTCTA
_dBAKER
_dROC
_dCPL
_dQBX
_dIUI
_dCDX
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050 0 0 _aTX771.2
_b.K55 2008
082 0 4 _a641.86539
_222
100 1 _aKincaide, Lindsay,
_eauthor.
_91072327
245 1 0 _aCake art :
_bsimplified step-by-step instructions and illustrated techniques for the home baker to create showstopping cakes and cupcakes /
_ctext by Lindsay Kincaide ; photography by Diane Padys ; the Culinary Institute of America ; designs and techniques by Kate Cavotti and Alison McLoughlin.
264 1 _aNew York :
_bLebhar-Friedman Books,
_c2008.
300 _a207 pages :
_billustrations (some colour) ;
_c27 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
505 0 _a1. Cake decorating (Planning and designing a cake decorating project -- Decorating projects with children -- Decorating equipment) -- 2. Cakes and cupcakes (Preparing cake pans -- Vanilla sponge cake -- Chocolate sponge cake -- Lemon chiffon cake -- Chocolate chiffon cake -- Carrot cake -- Devil's food cake -- Devil's food sheet cake -- Hazelnut cream cake -- Cooling, removing and storing cakes) -- 3. Fillings, icings, and meringues (Choosing a cake filling -- Vanilla pastry cream -- Lemon curd -- Hard ganache -- Soft ganache -- Swiss meringue buttercream -- Italian buttercream -- Swiss meringue -- Italian meringue) -- 4. Icing and décor mediums (Modeling chocolate -- Dark modeling chocolate -- White modeling chocolate -- Gum paste -- Marzipan -- Pastillage -- Fondant -- Chocolate piping gel -- Royal icing -- Fresh flowers and fruit for décor -- Sugaring flowers and fruit -- Tempering chocolate) -- 5. Cake assembly (Covering cake boards -- Assembling a cake -- Filling a cake -- Masking and icing a cake -- Covering a cake with fondant or modeling chocolate -- Glazing a cake with ganache -- Doweling a cake) -- 6. Piping (Piping bags and tips -- Coloring icing -- Piping flowers, borders, and other décor -- Floodwork -- Buttercream rose cake -- Meringue flowers cake -- Buttercream flowers cupcakes -- Chocolate bug cupcakes -- Lemon meringue cupcakes -- Sugar marshmallow cupcakes -- Paint-by-number cake) -- 7. Modeling (Gum paste décor -- Chocolate molds -- Modeling chocolate leaves and flowers -- Modeled figures -- Marzipan fruit -- Marshmallow flowers and designs for cupcakes -- Blush pink hearts and roses cake -- Chcolate rose and butterfly cake -- Dogwood cake -- Wizard cake -- Farm animal cupcakes) -- 8. Stencils and cutouts (Stencils and tamping -- Fondant, gum paste, and pastillage décor -- Chocolate cutouts -- Plaques for cupcakes -- Chocolate silhouette and frame -- Stenciling with confectioners' sugar or cocoa powder -- Gift wrapped cake -- Quilled Paisley cake -- Glazed cake -- Silhouette cake -- Chocolate flower cupcakes -- Mosaic cake) -- 9. Embossing, stamping, and painting (Stamping -- Embossing -- Painting with food colors -- Painted hydrangea garden cake -- Mermaid cake -- Stamped wildflowers and butterflies cake -- Pixie cake -- Castle cake -- Stamped plaques cake -- Embossed monogram cupcakes -- Stamped bugs and flowers cupcakes -- Holiday cupcakes) -- Appendices (Scaling recipes -- Conversion charts -- Shopping resources -- Templates).
588 _aMachine converted from AACR2 source record.
650 0 _aCake decorating.
_9314925
650 0 _aCake.
_9314924
650 0 _aCupcakes
_9337057
700 1 _aCavotti, Kate.
_91072328
700 1 _aMcLoughlin, Alison.
_91072329
710 2 _aCulinary Institute of America.
_9312155
907 _a.b1142705x
_b11-07-17
_c27-10-15
942 _cB
945 _a641.86539 CAK
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999 _c1192111
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