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 11:51:51 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