Professional Cake Decorating

ISBN-10: 0470380098
ISBN-13: 9780470380093
Edition: 2nd 2012
Authors: Toba M. Garrett
List price: $181.99 Buy it from $30.89 Rent it from $15.98
eBook available
This item qualifies for FREE shipping

*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost® and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace" orders are not eligible for free or discounted shipping.

30 day, 100% satisfaction guarantee

If an item you ordered from TextbookRush does not meet your expectations due to an error on our part, simply fill out a return request and then return it by mail within 30 days of ordering it for a full refund of item cost.

Learn more about our returns policy

Description: Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen's  More...

Used Starting from $30.89
New Starting from $46.55
Rent Starting from $15.98
eBooks Starting from $36.00
Rent
Buy
what's this?
Rush Rewards U
Members Receive:
coins
coins
You have reached 400 XP and carrot coins. That is the daily max!

Study Briefs

Limited time offer: Get the first one free! (?)

All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.

Add to cart
Study Briefs
Periodic Table Online content $4.95 $1.99
Add to cart
Study Briefs
Business Ethics Online content $4.95 $1.99
Add to cart
Study Briefs
Business Law Online content $4.95 $1.99

Customers also bought

Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading

Book details

List price: $181.99
Edition: 2nd
Copyright year: 2012
Publisher: John Wiley & Sons, Limited
Publication date: 1/27/2012
Binding: Hardcover
Pages: 416
Size: 9.25" wide x 11.25" long x 1.50" tall
Weight: 2.904
Language: English

Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen's Professional Baking, 3e serves the needs of the fundamental baking course. However, in Baking and Pastry programs, students are more focused on decorating and design. This underscores the need for a book with complete and detailed instructions on decorating methods and techniques.

Acknowledgments
Introduction
History Of Cake Decorating
getting started
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 A Round
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
basic piping skills
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
floral piping skills
Skills Check
Icing
Rosebud
Half-Rose
Full-Blown Roses (Traditional Technique)
Full-Blown Roses (Nontraditional Technique)
intermediate piping skills
Icing Components
Grape Clusters
Sweet Pea Clusters
E Shells
Curved Shells With Shell Accents
Shells With Flutes
Ruffles
Swags
Bows
Basket Weave
advanced piping skills
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
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
the art of writing and painting
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
royal icing piped fl owers
Orange, Apple, Cherry, And Peach Blossoms, And Forget-Me-Nots
Primroses
Violets
Pansies
Sweet Peas
Daisies
Pussy Willows
royal icing design skills
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
hand modeling skills
Orange
Lemon
Bosc Pear
Granny Smith Apple
Peach
Apricot
Strawberry
Raspberries
Pumpkin
Mango
Jalapeno Pepper
Carrot
Banana
Heirloom Tomato
marzipan and chocolate modeling
Marzipan Modeling
The Bridal Couple
Baby Mouse
Father Penguin
Bear Chef
Kiddy Bear
Chocolate Modeling
Modeling Chocolate Rose
Chocolate Bow And Streamers
advanced royal icing piping and design skills
Runouts Or Flooding
Bridge And Extension Work And Hailspotting
Simple Lace Designs
Filigree Lace Designs
Ring Design With Trelliswork
Lattice
Cushion Lattice
Floating Collar
rolled icing design skills
Ruffling
Classical Drapery
Freehand Drapery
Appliqu�
Braiding
Smocking
Ribbon Bouquet
Tassels
Crimping
pastillage construction
Pastillage Figures
gumpaste flowers
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
advanced gumpaste fl owers
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
miniature cakes and decorated cookies
Petits Fours
Decorated Cookies
cake and confectionery gallery
recipes
Patterns And Cake Cutting Guides
Measurements
Bibliography
Index

×
Free shipping on orders over $35*

*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost® and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace" orders are not eligible for free or discounted shipping.

Learn more about the TextbookRush Marketplace.

×