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Customer Review

1 of 1 people found the following review helpful
4.0 out of 5 stars Lots of interesting cake decorating ideas, 8 Dec. 2012
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This review is from: Decorating Cakes: Cake decorating for every occasion: from simple to elaborate and weddings to special birthdays (The Australian Women's Weekly) (Hardcover)
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This a glossy hard back with many ideas for decorating cakes. The 230 page book is divided into sections Easy, Experienced, Expert and Mechanics. (Details below) The cakes whilst not all formal are certainly mostly adult style. This is not the book to buy if you want to create novelty or children's cakes like pirate islands, or themed cakes in the shape of cars, trains animals, birds etc. There is a mix of very delicate intricate cakes in pale shades of cream and pink, to more chunky designs, and cakes in greens, blues and yellows. The book is well illustrated with colour photos of the finished product and certain stages of the preparation.

The mechanics section is especially useful giving cake recipes scaled up from 10cm/4" round/square to 35cm/12" round/square for butter cake (looks like a victoria sponge to me), Raspberry Hazelnut, Devils food chocolate cake, coconut cake, carrot cake, dark and white chocolate mud cake, and fruit cake. Although the book is written in English it has certain Australianisms e.g. units- cup sizes instead of g or ml and ingredient names e.g. finely grated citrus rind which as its in a fruitcake I guess is candied peel? There's info on cake pans, boards, tiers and recipes for ganache, butter cream, fluffy frosting, royal icing. How to use almond paste (marzipan) and ready roll (fondant) icing, piping bags and tubes, and modelling paste (flower paste).

I've been making and decorating cakes for a number of years, I'd say I was average standard. I'd not necessarily agree with the categorisation of each of the cakes; some of the easy ones look tricky to me, and some of the advanced not so hard. It probably depends what you find easy. Basic piping with a medium nozel and a good mixture not too stiff not too runny is ok. Piping writing out of a fine nozel even with a perfect mixture is for me a challenge! Making passable flowers from sugar paste is not too hard after some one who knows what they are doing has shown you how. The point being to use the difficulty classification as a guide. If you have some experience in decoration and have some skills your perception will be different than a complete beginner looking to learn the skills only from a book.

I'm very happy to have this book as part of my cake decorating collection reference material.

Easy section contains instructions for quilted wedding cake cookies, cup cakes: confetti and mongrammed, embossed lace, lemon meringue , chocolate box cake, mini brownie and blond wedding cakes, tower of macaroons, jelly bean cakes, mango rose cheese cakes, etc.

Experienced section contains hydrangea cup cakes, autumn leaves cupcakes (uses real leaves) chocolate and ivory hearts cake, baby rattles, cherry blossoms in spring, pleats and bows ribbon cake, 21st celebration cake, cascade of butterflies, broderie anglaise etc.

Expert includes bowtie mini cakes, wedding cake pops, dusky rose cake, traditional wedding cake, croquembouche, silhouette spectacular, kitchen tea biscuits. etc
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