|Publisher:||Creative Publishing International, Incorporated|
|Sold by:||Barnes & Noble|
|File size:||28 MB|
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About the Author
Autumn Carpenter is a skilled sugar artist, demonstrator, teacher, and author. She is a third generation candy-maker and confectionery artist; growing up she worked closely with her mother on books, product development, and classes. Autumn demonstrates annually at the International Cake Exploration Societé and travels the US teaching her craft. She has self-published several books on cake decorating, cookie decorating, cupcakes, and candy making. She is part-owner of a retail cake and candy supply shop and has a successful web site: http://www.autumncarpenter.com and popular blog:http://autumncarpenter.wordpress.com.
Read an Excerpt
Ganache is made by mixing heavy cream with chocolate to make a glaze that is satiny and rich. Ganache can be poured over a cake or whipped to spread on a cake. It also makes a delicious filling. This recipe calls for dark chocolate, but ganache can also be made with white, milk, semi-sweet, or bittersweet chocolate. White chocolate is not technically chocolate because it lacks cocoa powder, but the presence of cocoa butter allows it to work similarly to milk, semi-sweet, or bittersweet chocolate. White chocolate can be colored. Use an oil-based coloring to color white chocolate. The cocoa butter content in the chocolate will affect the thickness of the ganache. A couverture chocolate, or a chocolate with a high amount of cocoa butter, is best for ganache recipes. If using a chocolate with a lower cocoa butter content, the amount of cream can be increased. For the richest, best ganache, use real chocolate with cocoa butter, not candy coating, which has various oils. Candy coating is an affordable alternative and may be used, although the quality of the ganache will not be as good.
- 3 tablespoons (42 g) unsalted butter
- 1/3 cup (80 g) whipping cream
- 8 ounces (227 g) dark chocolate
In a heavy duty saucepan, combine cream and butter. Cook on medium heat until it boils. Remove from heat. Add the chocolate and stir until almost all the chocolate is melted. Whisk the ganache until it is thoroughly melted and the icing is glossy. If chocolate has not completely melted, place the saucepan back on the stove. Heat on warm or very low until the chocolate is melted. Pour or spoon over cake.
Yields: 1 1/2 cups (375 mL)
Quality Counts: Chocolate will differ tremendously in flavor, texture, and thickness. The taste and quality of the ganache will depend on the chocolate used. Choose chocolate that is delicious and melts in your mouth when eaten out of the package, and it will make a fantastic ganache.
A cake covered in ganache can be kept at room temperature for one to two days. Unused ganache should be kept in the refrigerator. Ganache can be reheated by placing the ganache in the top pan of a double boiler over warm water. If a whipped ganache is desired, allow ganache to come to room temperature before whipping. Ganache may be reheated in the microwave for 5–10 seconds. Stir, then heat again if necessary, until ganache is desired thickness.
Table of Contents
Basic Cake Preparation
Tools for Baking and Decorating Cakes
Baking the Cake
Torting and Filling Cakes
Rolled Icing and Icing for Sculpting Recipes
Icing the Cake in Buttercream
Buttercream Iced Cakes with Texture
Covering a Cake with Ganache
Covering a Cake with Rolled Fondant
Icing a Cupcake
Covering Cupcakes with Ganache
Covering Cupcakes with Fondant
Crispy Treat Sculptures
Shelf Life, Storage, and Transportation of Cakes
Understanding Circumference and Diameter
Using Pastry Bags, Tips, and Couplers
Royal Icing Decorations
Run Sugar Pictures
Fondant and Gum Paste Accents
Silicone Border Molds
Accents with Silicone Molds
Accents with Candy Molds
General Rolling and Cutting Instructions for Gum Paste and Fondant Pieces
Cookie Cutter Cutouts
Gum Paste Letter Cutters
3-D Gum Paste Pieces
Basic Information on Flower Making
Calla Lily (Arum Lilies)
Faux Fabric Roses and Leaves
Curly Streamer Bow
Gum Paste Bows
Dividing and Marking the Cake for Drapes and Swags
Ruffles and Frills
Quilling Gum Paste
Basic Shapes for Hand Modeling
Adding Shimmer and Sparkle to Cakes
Edible Frosting Sheets
Painting and Coloring on Fondant
Chocolate Wrapped Cake
About the Author
Most Helpful Customer Reviews
I would highly recommended this book! The thing I like most about this book are the pictures. Every technique has very good instructions, written and visual. They have included many good visual examples of many techniques. The only down fall I can mention, regarding this book, is that some of the examples take it for granted that you know how to get from point A to point B. If you don't have some knowledge of some of the techniques, you could possibly find yourself wondering how they got there, especially if you get most of your instruction by looking at the pictures rather than reading all of the instruction completely. That being said, I loved this book and highly recommend it!
I would recommend this book for novice cake decorators. It has good step by step instructions and some photos to follow through.
Yup, I ended up buying 2!!! I bought the first one for myself and my mom kept stealing it so I bought one for her for Mother's Day. I absolutely love this book. It's like all 4 Wilton Courses, plus some more courses, rolled up into one book! Love, love, love it!
This book is without a doubt, the best how to book on cake decorating ever! It breaks down the steps of all kinds of decorating in simple terms so that any amateur can look like a pro decorating cakes! It covers basic tools, piping techniques, fondant and gumpastes, sculpting and modeling, edible frosting sheets and much, much more. It holds the basics and intricated designs of virtually everything you can think of for decorating cakes, and cupcakes. It is a handy go to guide for a good reference book. The photographs are in color, and in ordered numbered. It was a Godsend for me at my first endeavor of cake decorating! I give it 5 magical stars!
Excelente libro, muchos tips
it made the few confusing parts easy to understand visualy
This is a cute cake that i could be making in my shop.
Got the sample can't wait to get the book