index A fi ve-petal, with bud, 240–242 chocolate, 188–189 Almond Paste four-petal, with bud, 242–243 Chocolate, and Ribbon Cake, 313 about, 147 orange, 122–123 pattern for, 376 Cookies, 367 peach, 122–123 piped, 72 Marzipan, 343 wiring buds for, 241, 242, 243 Braiding, 223–224 Almond-Walnut Pound Cake, 360 Boards, cake. See Cake boards Bridal couple, marzipan, 169–174 Alphabet letters Borders Bride and groom pattern, 376 writing practice, 108 ballooning, 45 Bridge and extension work, 194–196 writing workshop, 110–112 basic piping skills for, 35–37 Brush embroidery Amaretto Mocha Buttercream, 334 curved shells with shell accents, 68 fl oral patterns, 374 Animals double swags with overpiped scallops, techniques for, 136–138 baby mouse, 174–175 87–88 Brushes, 2 bear chef, 178–180 e shells, 67 Buds father penguin, 176–178 fl eur-de-lis, 48 basic fi ve-petal blossom with, 240–242 kiddy bear, 181–183 fl eur-de-lis with overpiping and drop closed tulip with, 270–271 patterns for, 376–377 strings, 101–103 four-petal blossom with, 242–243 swan, 376 garlands, 49 wiring, 241, 242, 243 Announcement patterns, 372–373 garlands with double strings and drop Butter Anthurium lily, 268–269, 381 strings, 100–101 Cookies, 366 Antique Bell-Shaped Wedding Cake, 326 icings for, 38 measuring, 386 Apple blossoms, 122–123 leaves, 50–51 substituting high-ratio shortening Apples, marzipan, 152–153 overpiped garlands with scallops, for, 333 Applesauce Fruitcake with Lacing Sauce, 81–82 Buttercreams 356–357 overpiped garland with ruffl es and Amaretto Mocha, 334 Appliqué, 221–222 reverse scallops, 91–93 for border piping skills, 38 Apricot Jam, Sieved, 365 overpiped scallops, 79–80 Buttercream Icing, 54 Apricots, marzipan, 155–156 paper cones for, 36–37 coloring, 38 Arum or calla lily reverse overpiped scallops, 89–90 condensation formed on, 44 gumpaste, 266–267 reverse shells with scalloped strings, Cream Cheese, 338 patterns for, 381 95–96 Dark Chocolate, 337 Azaleas, 264–265 ropes, 50 Decorator’s, 54, 330 rosettes, 46 design transfer with, 136 rosettes with drop strings, 104 for Flooding, 339 B ruffl es, 69–70 for fl oral piping skills, 54 Baby mouse ruffl es with overpiped scallops, 84–85 French Vanilla, 332 marzipan, 174–175 shells, large, 45 high-ratio shortenings in, 39 patterns for, 376 shells, large, with overpiped S scrolls, for intermediate piping skills, 63 Baking powder, 394 97–98 Italian Meringue, 336 Baking soda, 394 shells, reverse, 47 made with vegetable shortening, 39 Ballooning, 45 COPYRIGHTEDshells, small classic, 44 MATERIALMocha, –Iced Cake with Modeling Bananas, marzipan, 162–163 shells with fl utes, 69 Chocolate Roses, 297 Basket of Fruit, 309 shells with scallops, 99 for Piped Roses, 331 Basket weave, piped, 73–74 short overpiped scallops, 83–84 Practice, 63–64, 331 Bears, marzipan single swags with overpiped scallops, practice, leftover, storing, 63 chef, 178–180, 377 86–87 soft, stiffening, 43 kiddy, 181–183, 377 star fl ower, 42–43 Swiss Meringue, 38–39, 333 Bell-Shaped Wedding Cake, Antique, 326 swags, 71 White Chocolate, 334 Birthday Cake with Pink Tulle, 314 sweet pea clusters, 66–67 Black-and-White Cake, 321 warm-up piping exercises, 39–41 Black colors, 177 zigzag, 46 C Block lettering, simple, 113–114 zigzags with large shells and scallops, Cake boards, 3 Blossoms 96–97 covering, 4–5 apple, 122–123 Bosc pears, marzipan, 151 icing, in royal icing, 27 cherry, 122–123, 248–249 Bows Cake decorating, history of, x–xiii

396 INDEX

225_9780470380093-bindex.indd5_9780470380093-bindex.indd 396396 99/29/11/29/11 11:51:51 PMPM Cakes. See also Icing a cake; Petits Fours gift cards, 232–233 Conversion charts, 387–394 Applesauce Fruitcake with Lacing greeting cards, 233–234 Cookies Sauce, 356–357 patterns for, 380 Almond Paste, 367 assembling layers, 8 place cards, 232–233 Butter, 366 Birthday, with Pink Tulle, 314 Carnations, 262–263 Decorated, 287–290 Black-and-White, 321 Carrot Cake, 361 Glacé Icing for, 340 Carrot, 361 Carrots, marzipan, 161–162 heart-shaped, connecting, 290 Chocolate Bow and Ribbon, 313 Cart. See Wheel cart iced, attaching royal icing fl owers to, Chocolate Fudge, 353 Cell pads, 170, 186 286 choosing fi lling for, 9 Celsius to Fahrenheit, 394 Iced, Glacé, 287–290 Classic Drapery, with Floral Spray, 317 Centimeters to inches, 387 iced and decorated, about, 284 covering in marzipan and royal icing, Chef, bear Iced Rolled, 287–290 23–27 marzipan, 178–180 webbing techniques, 288–290 covering with ganache, 21–22 patterns for, 377 Cornelli Lace crumb-coating, 10 Cherry blossoms, 122–123, 248–249 fi ligree with, 200 cutting guides, 383–385 Cherry-Cranberry Pound Cake, 358–359 patterns, 379 damming, 9 Chocolate. See also Modeling chocolate piping, 140–141 doweling, 32 attaching icing fl owers to petits fours and Swiss Dot Cake, Two-Tier, 310 Floral Basket with Gumpaste Flowers, with, 286 Cornets. See Paper cones 325 Bow and Ribbon Cake, 313 Cornstarch history of, x Dark, Buttercream, 337 dusting work surface with, 217, 289 Lemon Coconut, 362 Dark, Rolled Fondant, 345 gram weight, 394 leveling, 7 Fudge Cake, 353 rolling marzipan in, 158 Marbled, with Gumpaste Flowers and Ganache, 335 for ruffl ing, 217 Ribbons, 294 Glaze for Piping, 339 Corn syrup, measuring, 339, 386, 393 Mini, with Roses and Tulips, 318 Glaze for Piping, working with, 111 Corsage sprays, 254–255 miniature, about, 284 melted, piping cornelli lace with, 141 Cranberry-Cherry Pound Cake, 358–359 Mocha Buttercream–Iced, with plastic, for shaping and modeling, 183 Cream Cheese Buttercream, 338 Modeling Chocolate Roses, 297 tempering, 335 Cream of tartar, 394 Monogrammed and Extension Work, White, Buttercream, 334 Crescents. See Garlands 302 White, Roses with Leaves and Crimping, 229 The Nautical, 298 Freehand Drapery Cake, 301 Crumb-coating cakes, 10 patterns for, 382–383 Cinnamon, 394 C shape rope, piping, 50 Pound, Almond-Walnut, 360 Circles, piping, 41 Curd Pound, Cherry-Cranberry, 358–359 Classical drapery, 218–219 Lemon, Lime, or Orange, 363 round, covering cake board for, 4–5 Classic Drapery Cake with Floral Spray, Pineapple, 364 round, cutting guides, 383–384 317 Curved lines, piping, 41 round, icing with rolled fondant, 16–18 Classic rose, 258–260 Curved shells with shell accents, 68 Satin Pillow with Rope, Tassel, and Closed tulip with bud Cushion lattice, 208–209 Monogram, 306 gumpaste, 270–271 Cutter leaves, 252–253 spackling, 14–15 patterns for, 381 Cutting guides, for cakes, 383–385 splitting into layers, 7–8 Cocoa powder, 394 Cymbidium orchids, 277–279 square, covering cake board for, 4 Coconut Cake, Lemon, 362 square, cutting guides, 384–385 Collar, fl oating, 210–212 square, icing with rolled fondant, Color. See also Food colors D 19–21 adding, with petal dust, 253 Daisies, 128–129 tiers, stacking, 28–30 color swatch chart, 5–6 Damming cakes, 9 tiers with columns or pillars, 31–32 marzipan color chart, 148 Decorated Cookies, 287–290 Two-Tier Cornelli Lace and Swiss working with, 5–6 Decorator’s Buttercream Icing, 54, 330 Dot, 310 Columned and pillared cakes, 31–32 Demi-secs, 283 Wedding, Antique Bell-Shaped, 326 Condensation Design transfer White Chocolate Roses with Leaves on buttercreams, 44 carbon copy method, 135–136 and Freehand Drapery, 301 on Meringue Powder Royal Icing, 83 pinprick method, 134 Yellow, High-Yield, 354–355 Confectioner’s Glaze (Gum Glue) Double strings and drop strings, garlands Calla lily brushing marzipan fruits with, 149 with, 100–101 gumpaste, 266–267 recipe for, 342 Double swags with overpiped scallops, patterns for, 381 Confectioner’s sugar 87–88 Candy clay. See Modeling chocolate dusting work surface with, 289 Doweling a cake, guide for, 32 Carbon copy design transfer, 135–136 rolling marzipan in, note about, 158 Drapery Cards working with, 386 classical, 218–219

INDEX 397

225_9780470380093-bindex.indd5_9780470380093-bindex.indd 397397 99/29/11/29/11 1:511:51 PMPM Drapery, continued Flood Icing, 349 Fluid ounces to milliliters, 390 Classical, Cake with Floral Spray, 317 Flooding Flutes, shells with, 69 freehand, 219–220 Buttercream Icing for, 339 Foliage. See Leaves Drop strings patterns for, 375–377 Fondant. See also Rolled fondant and double strings, garlands with, in royal icing, 192–193 poured, for petits fours, 286 100–101 Floral Basket with Gumpaste Flowers, 325 Food colors, 3 and overpiping, fl eur-de-lis with, Floral Sprays adding liquid whitener to, 5, 157 101–103 Classic Drapery Cake with, 317 adding to icings, 38 rosettes with, 104 corsage, 254–255 adding to white chocolate, 346 with trelliswork, 204–205 leaf piping for, 50–51 black colors, 177 Dryness, on rolled fondant, 19 round, arranging, 280 mixing into royal icings, 78 Florist wires, 3 painting patterns, 373 Flour, 386, 394 painting with, 117–118 E Flow consistency, checking for, 349 Forget-me-nots Eggs, 386 Flowers. See also Floral sprays; Roses gumpaste, 244–245 Egg White Royal Icing anthurium lilies, 268–269 piping, 122–123 about, 78 apple blossoms, 122–123 Frais, 283 piping extension work with, 195 arum lilies, 266–267 Freehand drapery, 219–220 recipe for, 347 azaleas, 264–265 Freehand embroidery, 138–140 straining lumps from, 195 basic fi ve-petal blossom with bud, Freehand leaves, 250–251 working with, tips for, 208, 209 240–242 French Vanilla Buttercream, 332 Electronic scale, 3 calla lilies, 266–267 Fruitcake, Applesauce, with Lacing Elegant lettering, 115–116 carnations, 262–263 Sauce, 356–357 Embossed leaves, gumpaste, 251 cherry blossoms, 122–123, 248–249 Fruits, marzipan Embroidery piping closed tulips with bud, 270–271 apricots, 155–156 about, 133 corsage sprays, 254–255 bananas, 162–163 brush embroidery, 136–138, 374 cymbidium orchids, 277–279 Basket of Fruit, 309 cornelli lace, 140–141 daisies, 128–129 Bosc pears, 151 design transfer methods, 134–136 fl eur-de-lis, 48 Granny Smith apples, 152–153 eyelet embroidery, 144–145 fl eur-de-lis with overpiping and drop lemons, 150 fl oral patterns for, 374 strings, 101–103 mangoes, 159 freehand embroidery, 138–140 forget-me-nots, 122–123, 244–245 Marzipan Still Life, 305 lilies-of-the-valley, 140 four-petal blossom with bud, 242–243 oranges, 148–149 satin-stitch embroidery, 142–143 Gumpaste, and Ribbons, Marbled peaches, 154 sotas, 141 Cake with, 294 raspberries, 158 Swiss dots, 143 Gumpaste, Floral Basket with, 325 Red Delicious apples, 152 Emulsifi ed shortening, 39, 65, 333 hibiscus, 272–274 strawberries, 156–157 Equipment, 2–3 hyacinths, 246 Full-blown roses E shells, 67 lilies-of-the-valley, 140 modeling chocolate, 187 Extension and bridge work, 194–196 mimosas, 247 nontraditional, 59–60 Extension Work and Monogrammed Mini Cake with Roses and Tulips, 318 open rose, 260–261 Cake, 302 orange blossoms, 122–123 traditional, 57–59 Extracts, 394 pansies, 126–127 Eyelet embroidery, 144–145 pastillage, compared with gumpaste, 232 G patterns for, 381 Gallons to liters, 392 F peach blossoms, 122–123 Ganache, 335 Fahrenheit to Celsius, 394 plunger fl owers, 238–239 Ganache, covering a cake with, 21–22 Father penguin primrose, 124 Garlands marzipan, 176–178 pussy willow, 129–130 with double strings and drop strings, patterns for, 377 rosebuds, 55–56 100–101 Ferns, gumpaste, 251 rosettes, 46 overpiped, with ruffl es and reverse Filigree lace designs, 198–200 rosettes with drop strings, 104 scallops, 91–93 Fillings royal icing, attaching to iced cookie, 286 overpiped, with scallops, 81–82 choosing, for layer cakes, 9 royal icing piped, 121–130 piping, 49 damming cake for, 9 star fl owers, 42–43 Gel, design transfer with, 136 Fleur-de-lis, 48 sweet peas, 127 Gelatin, powdered, 394 Fleur-de-lis with overpiping and drop tiger lilies, 275–277 Gift cards, 232–233 strings, 101–103 violets, 125 Glacé Iced Cookies, 287–290 Floating collar, 210–212 Fluid ounces to liters, 391 Glacé Icing for Cookies, 340

398 INDEX

225_9780470380093-bindex.indd5_9780470380093-bindex.indd 398398 99/29/11/29/11 1:511:51 PMPM Glacé Icing for Petits Fours, 341 High-Yield Yellow Cake, 354–355 patterns, 378–381 Glacé (small decorated cakes), 283 Honey, measuring, 339 simple designs, 197–198 Glucose, measuring, 339, 386, 393 Hyacinths, 246 Lacing Sauce, 357 Glycerin, 78 Lambeth, Joseph A., 201 Grams to ounces, 388 Lattice, cushion, 208–209 Granny Smith apples, marzipan, 152–153 I Lattice work, 206–207 Grape clusters, 64–65 Iced Cookies, Glacé, 287–290 Layers, cake Greeting cards, 233–234, 380 Iced Cookies, Rolled, 290 assembling, 8 Gum arabic, adding to Egg White Royal Icing a cake choosing fi lling for, 9 Icing, 195, 209 assembling layers, 8 creating icing dam on, 9 Gum Glue crumb-coating, 10 leveling, 7 quick, preparing, 268 damming, 9 splitting, 7–8 recipe for, 342 with ganache, 21–22 Leaves Gumpaste keys to success, 6 chocolate, 187–188 about, 237–238 leveling, 7 cutter, 252–253 anthurium lilies, 268–269 with marzipan and royal icing, 23–27 freehand, 250–251 arum lilies, 266–267 piping icing onto cake, 11 gumpaste leaf blades, 251 azaleas, 264–265 with rolled fondant, 16–21 painting, patterns for, 373 basic fi ve-petal blossom with bud, smoothing icing, 11–13 piping, 50–51 240–242 spackling, 14–15 Lemon Coconut Cake, 362 calla lilies, 266–267 splitting into layers, 7–8 Lemon Curd, 363 carnations, 262–263 stacking cake tiers, 28–30 Lemons, marzipan, 150 cherry blossoms, 248–249 tiers with columns or pillars, 31–32 Letters. See Alphabet classic rose, 258–260 Icings. See also Buttercreams; Rolled Leveling a cake, 7 closed tulips with bud, 270–271 fondant; Royal Icing Lilies compared with pastillage, 232 Chocolate Glaze for Piping, 339 anthurium lilies, 268–269 corsage sprays, 254–255 Chocolate Glaze for Piping, working arum lilies, 266–267 cutter leaves, 252–253 with, 111 calla lilies, 266–267 cymbidium orchids, 277–279 coloring, 38 patterns for, 381 fl owers, compared with pastillage condensation on, 44 tiger lilies, 275–277 fl owers, 232 Confectioner’s Glaze (Gum Glue), 342 Lilies-of-the-valley, piping, 140 Flowers, Floral Basket with, 325 Flood, 349 Lime Curd, 363 Flowers and Ribbons, Marbled Cake Glacé, for Cookies, 340 Lines, piping, 41 with, 294 Glacé, for Petits Fours, 341 Liquids, measuring, 386 forget-me-nots, 244–245 history of, xi Liquid whitener, 5, 157 four-petal blossoms with bud, 242–243 Inches to centimeters, 387 Liters to fl uid ounces, 391 freehand leaves, 250–251 Ingredients, measuring, 386 Liters to gallons, 392 full-blown or open rose, 260–261 Italian Meringue Buttercream, 336 Liters to quarts, 391 hibiscus, 272–274 hyacinths, 246 mimosas, 247 J M plunger fl owers, 238–239 Jalapeño peppers, marzipan, 160 Mangoes, marzipan, 159 Quick, recipe for, 348 Jam, Sieved Apricot, 365 Marbled Cake with Gumpaste Flowers sugar plaques made from, 109 and Ribbons, 294 tiger lilies, 275–277 Margarine, substituting high-ratio Gum tragacanth, 217 K shortening for, 333 Kiddy bears Marzipan. See also Marzipan Modeling marzipan, 181–183 adding rolled fondant to, 168 H patterns for, 377 Basket of Fruit, 309 Hailspotting, 194–196 Kilograms to pounds, 389 color chart, 148 Half-C shape rope, piping, 50 covering a cake in, 23–24 Half-moon scroll patterns, 379 -Fondant Paste, 352 Half-roses, piped, 56–57 L history of, xi Hand modeling. See Marzipan Modeling; Lace modeling paste, about, 168 Modeling Chocolate Cornelli, and Swiss Dot Cake, Two- Modeling Paste, recipe for, 344 Heirloom tomatoes, marzipan, 164 Tier, 310 recipe for, 343 Hibiscus cornelli, fi ligree with, 200 rolling out, 24, 158, 289 gumpaste, 272–274 cornelli, patterns, 379 Still Life, 305 patterns for, 381 cornelli lace, 140–141 sugar plaques made from, 109 High-ratio shortening, 39, 65, 333 fi ligree designs, 198–200

INDEX 399

225_9780470380093-bindex.indd5_9780470380093-bindex.indd 399399 99/29/11/29/11 1:511:51 PMPM Marzipan Modeling N fl owers, compared with gumpaste about, 147 The Nautical Cake, 298 fl owers, 232 apricots, 155–156 Nuts. See also Almond Paste gift cards, 232–233 baby mouse, 174–175 Almond-Walnut Pound Cake, 360 greeting cards, 233–234 bananas, 162–163 patterns for, 380 bear chef, 178–180 place cards, 232–233 Bosc pears, 151 O recipe for, 351 the bridal couple, 169–174 Orange blossoms, 122–123 sugar plaques made from, 109 carrots, 161–162 Orange Curd, 363 wheel cart, 234 father penguin, 176–178 Oranges, marzipan, 148–149 Pastry bags. See also Paper cones Granny Smith apples, 152–153 Ounces to grams, 388 pressure control piping with, 39–41 heirloom tomatoes, 164 Ounces / volume to weight, 393 for royal icing, 208 jalapeño peppers, 160 Overpiping / overpiped Patterns kiddy bear, 181–183 double swags with scallops, 87–88 anthurium lily, 381 lemons, 150 and drop strings, fl eur-de-lis with, baby mouse, 376 mangoes, 159 101–103 bear chef, 377 oranges, 148–149 fl eur-de-lis with overpiping and drop bow, 376 peaches, 154 strings, 101–103 bride and groom, 376 pumpkins, 158 garlands with double strings and drop for cakes, 382–383 raspberries, 158 strings, 100–101 calla lilly, 381 Red Delicious apples, 152 garlands with scallops, 81–82 father penguin, 377 strawberries, 156–157 garland with ruffl es and reverse fl ooding, 375–377 using modeling paste, 168 scallops, 91–93 fl oral, brush embroidery, 374 Measurements large shells with S scrolls, 97–98 food color painting, 373 measurement conversion charts, reverse scallops, 89–90 hibiscus, 381 387–394 reverse shells with scalloped strings, lace, 378–381 measuring ingredients, 386 95–96 monograms, 375–377 measuring sticky liquids, 339 rosettes with drop strings, 104 oval tulip, 381 Meringue powder, gram weight, 394 ruffl es with scallops, 84–85 pastillage cards, 380 Meringue Powder Royal Icing scallops, 79–80 pastillage support beam, 380 about, 78 shells with scallops, 99 pastillage wheel cart, 380 rebeating, 83 short scallops, 83–84 rose, 368 recipe for, 347 single swags with scallops, 86–87 round template, 380 working with, tip for, 208 zigzags with large shells and scallops, runouts, 375–377 Metal tools, 2 96–97 scalloped tulip, 381 Milliliters to fl uid ounces, 390 swan, 376 Mimosas, 247 tiger lily, 381 Mini Cake with Roses and Tulips, 318 P writing exercise, 369–373 Mocha Amaretto Buttercream, 334 Painting Peach blossoms, 122–123 Mocha Buttercream–Iced Cake with with food colors, 117–118 Peaches, marzipan, 154 Modeling Chocolate Roses, 297 patterns, food color, 373 Pears, marzipan, 151 Modeling. See Marzipan modeling; Pansies, 126–127 Penguin, father Modeling chocolate Paper cones marzipan, 176–178 Modeling Chocolate for advanced border designs, 78 pattern, 377 bow and streamers, 188–189 preparing for writing, 110 Peppers, jalapeño, marzipan, 160 common names for, 183 standard, 36 Petits Fours description of, 183 tapered or French, 37 about, 283 Paste, White, 346 Pastes. See also Gumpaste; Marzipan decorating project, 322 recipe for, 344–345 Modeling; Modeling Glacé Icing for, 341 rose, 184–187 Chocolate; Pastillage recipe for, 284–286 Roses, Mocha Buttercream–Iced Cake almond, about, 147 traditional cake for, 285 with, 297 Almond, Cookies, 367 types of, 283 white, rolling out, 289 Marzipan-Fondant, 352 Petits four secs, 283 Modeling tools, 2 Modeling, Rolled Fondant, 352 Pillared and columned cakes, 31–32 Molasses, measuring, 339, 386, 393 Spackle, recipe for, 359 Pineapple Curd, 364 Monogrammed and Extension Work Pastillage Pinprick method design transfer, 134 Cake, 302 about, 231–232 Pints and quarts, 392 Monogram patterns, 370–371, 375–377 compared with gumpaste, 232 Piping. See also Borders; Royal Icing Mouse, baby cutouts, 232 piping marzipan, 174–175 basic skills, 35–37 patterns for, 376 basket weave, 73–74

400 INDEX

225_9780470380093-bindex.indd5_9780470380093-bindex.indd 400400 99/29/11/29/11 1:511:51 PMPM bows, 72 bouquet, 227 cutting guides, 383–384 Chocolate Glaze for, 339 Chocolate, and Bow Cake, 313 icing, with rolled fondant, 16–18 circles, 41 and Gumpaste Flowers, Marbled Cake Royal Icing cornelli lace and sotas, 140–141 with, 294 for advanced overpiping, 78 curved lines, 41 Ring design patterns, 379 attaching icing fl owers to petits fours fl oral piping skills, 53–61 Ring design with trelliswork, 201–205 with, 286 freehand embroidery, 138–140 Rolled Fondant checking for fl ow consistency, 349 grape clusters, 64–65 adding to marzipan, 168 condensation on, 83 half-rose, 56–57 applying to cake, timing of, 19 Egg White, about, 78 history of, xi–xii commercial, adding gum tragacanth Egg White, piping extension work icing onto cake, 11 to, 217 with, 195 icings for, 54, 63–64, 78 commercial, adding tylose CMC to, Egg White, recipe for, 347 lines, 41 217 Egg White, straining lumps from, 195 nontraditional full-blown roses, 59–60 commercial, fl avor of, 216 Egg White, working with, tips for, rosebuds, 55–56 Dark Chocolate, 345 208, 209 satin-stitch embroidery, 142–143 for design transfer, 134–135 history of, xi standard cone for, 36 dryness on, 19 icing a cake in, 25–27 Swiss dots, 143 history of, xi icing cake board with, 27 tapererd or French cone for, 37 icing round cake with, 16–18 Meringue Powder, about, 78 traditional full-blown roses, 57–59 icing square cake with, 19–21 Meringue Powder, rebeating, 83 warm-up exercises, 39–41 making from scratch, 216 Meringue Powder, recipe for, 347 Place cards, 232–233, 380 Marzipan-Fondant Paste, 352 Meringue Powder, working with, tip Plaques, sugar, writing on, 109 Modeling Paste, 352 for, 208 Plastic cutters, 3 recipe for, 350 mixing food colors into, 78 Plastique. See Modeling chocolate rolling out, 19, 289 soft, rebeating, 25 Plunger fl owers, 238–239 sugar plaques made from, 109 softening, 130 Pound Cakes Rolled Iced Cookies, 290 working with, tips for, 122 Almond-Walnut, 360 Rolled icing Royal Icing piping. See also Embroidery Cherry-Cranberry, 358–359 appliqué, 221–222 piping Pounds to kilograms, 389 braiding, 223–224 bridge and extension work, 194–196 Poured fondant, for petits fours, 286 classical drapery, 218–219 cushion lattice, 208–209 Powdered gelatin, 394 crimping, 229 fi ligree lace designs, 198–200 Powdered sugar, 394 freehand drapery, 219–220 fl oating collar, 210–212 Practice Buttercream Icing ribbon bouquet, 227 fl ooding, 192–193 about, 63–64 ruffl ing, 216–217 fl owers, 121–130 leftover, storing, 63 smocking, 224–226 hailspotting, 194–196 recipe for, 331 tassels, 228 intricate, best PME tip for, 193 Pressure control piping, 39–41 Ropes, 50 lattice, 206–207 Primrose, piping, 124 Rosebuds, 55–56 ring design with trelliswork, 201–205 Pumpkins, marzipan, 158 Roses runouts, 192–193 Pussy willow, piping, 129–130 arranging spray of, 280 simple lace designs, 197–198 Pyramid piping, fi ligree lace with, 200 chocolate, 184–187 Ruffl es classic, 258–260 with overpiped scallops, 84–85 full-blown, nontraditional, piping, piped, 69–70 Q 59–60 and reverse scallops, overpiped Quarts and pints, 392 full-blown, traditional, piping, 57–59 garland with, 91–93 Quarts to liters, 391 full-blown or open, gumpaste, 260–261 Ruffl ing, 216–217 Quick Gumpaste, 348 half-rose, piping, 56–57 Runout patterns, 375–377 Modeling Chocolate, Mocha Runouts, in royal icing, 192–193 Buttercream–Iced Cake with, R 297 Raspberries, marzipan, 158 open rose, piping, 56–57 S Red Delicious apples, marzipan, 152 patterns for, 368 Salt, 386, 394 Reverse scallops Piped, Buttercream Icing for, 331 Satin Pillow with Rope, Tassel, and overpiped, 89–90 and Tulips, Mini Cake with, 318 Monogram Cake, 306 and ruffl es, overpiped garland with, White Chocolate, with Leaves and Satin-stitch embroidery, 142–143 91–93 Freehand Drapery Cake, 301 Sauce, Lacing, 357 Reverse shells, 47 Rosettes, 46 Scalloped strings, reverse shells with, Reverse shells with scalloped strings, Rosettes with drop strings, 104 95–96 95–96 Round cakes Scallops. See also Garlands Ribbons, 3 covering cake board for, 4–5 and large shells, zigzags with, 96–97

INDEX 401

225_9780470380093-bindex.indd5_9780470380093-bindex.indd 401401 99/29/11/29/11 1:511:51 PMPM overpiped, double swags with, 87–88 Streamers and bow, chocolate, 188–189 V overpiped, for top border, 79–80 Strings Vegetables, marzipan overpiped, ruffl es with, 84–85 double, and drop strings, garlands carrots, 161–162 overpiped, short, 83–84 with, 100–101 heirloom tomatoes, 164 overpiped, single swags with, 86–87 drop, and double strings, garlands jalapeño peppers, 160 overpiped garlands with, 81–82 with, 100–101 Marzipan Still Life, 305 reverse, and ruffl es, overpiped garland drop, and overpiping, fl eur-de-lis pumpkins, 158 with, 91–93 with, 101–103 Vegetable shortening, 19, 39, 65, 386 reverse overpiped, 89–90 drop, rosettes with, 104 Violets, 125 shells with, 99 drop, with trelliswork, 204–205 Schülbé, Ernest, 201 piping onto ring design, 203–204 Scrolls scalloped, reverse shells with, 95–96 W fi ligree lace with, 198–199 Sugar, confectioner’s. See Confectioner’s Walnut-Almond Pound Cake, 360 half-moon, patterns for, 379 sugar Webbing techniques S, overpiped, large shells with, 97–98 Sugar, granulated, 386, 394 single or double webbing, 288 Shells Sugar, powdered, 394 spiral (circular) design, 288 curved, with shell accents, 68 Sugar plaque, writing on, 109 three- to four-color cross webbing, 289 with fl utes, 69 Swags two- to three-color cross webbing, 289 large, 45 double, with overpiped scallops, 87–88 Wedding Cake, Antique Bell-Shaped, 326 large, and scallops, zigzags with, 96–97 piped, 71 Wedding cakes, history of, x large, with overpiped S scrolls, 97–98 single, with overpiped scallops, 86–87 Wheel cart, 234, 380 reverse, 47 Swan pattern, 376 White Chocolate reverse, with scalloped strings, 95–96 Sweet pea clusters, 66–67 Buttercream, 334 with scallops, 99 Sweet peas, 127 coloring, 346 small classic, 44 Swiss Dot and Cornelli Lace Cake, Two- rolling out modeling chocolate, 289 small classic, ballooning, 45 Tier, 310 Roses with Leaves and Freehand Shortening, high-ratio (emulsifi ed), 39, Swiss dots, 143 Drapery Cake, 301 65, 333 Swiss Meringue Buttercream White Modeling Chocolate Paste, 346 Shortening, vegetable, 19, 39, 65, 386 about, 38–39 Whitener, liquid, 5, 157 Sieved Apricot Jam, 365 recipe for, 333 Wiring Silicone presses, 3 Syrup, Simple, 342 buds for blossoms, 241, 242, 243 Simple lace designs, 197–198 cutout leaves, 253 Simple Syrup, 342 fl orist wire for, 3 Smocking, 224–226 T Writing Smoothing icing on cake, 11–13 Tablespoons to milliliters, 390 alphabet letters, 108 Snowman, 221–222 Tapered or French cone, creating, 37 alphabet writing workshop, 110–112 Snowman pattern, 379 Tassels, 228 Chocolate Glaze for, 110 Sotas, piping, 141 Teaspoons to milliliters, 390 elegant lettering, 115–116 Spackle Paste Tempering chocolate, 335 exercise patterns, 369–373 recipe for, 359 10x confectioner’s sugar. See on iced cake, 108 spackling a cake with, 14–15 Confectioner’s sugar practicing, 108 Spackling a cake, 14–15 Tiers simple block lettering, 113–114 Spatulas with columns or pillars, 31–32 on a sugar plaque, 109 offset, for crumb-coating, 11 stacking, 28–30 offset, for smoothing, 13 Tiger lily, 275–277, 381 straight, for crumb-coating, 11 Tomatoes, marzipan, 164 Y Spices, 386, 394 Tools, 2–3 Yellow Cake, High-Yield, 354–355 Splitting cake into layers, 7–8 Transferring patterns. See Design Square cakes transfer covering cake board for, 4 Trelliswork, ring design with, 201–205 Z cutting guides, 384–385 Tulips Zigzag, 46 icing, with rolled fondant, 19–21 closed, with bud, 270–271 Zigzags with large shells and scallops, S scrolls, overpiped, large shells with, patterns for, 381 96–97 97–98 and Roses, Mini Cake with, 318 S shape rope, piping, 50 Two-Tier Cornelli Lace and Swiss Dot Stacking cake tiers, 28–30 Cake, 310 Standard cone, creating, 36 Tylose, 238 Star fl ower, 42–43 Tylose CMC, 217, 238 Strawberries, marzipan, 156–157

402 INDEX

225_9780470380093-bindex.indd5_9780470380093-bindex.indd 402402 99/29/11/29/11 1:511:51 PMPM