The art of cake decorating is a specially rewarding one. Displays of superbly decorated cakes attract wide admiration at shows everywhere, and on festive occasions such as weddings the cake is always a focus of attention.
Australian & New Zealand Cake Decorating will be of value both to the beginner and to the more experienced decorator. Every aspect of this fascinating craft is covered. Early chapters give information on equipment (including useful hints on ways to improvise), baking tins and boards, marzipan. and covering fondant, royal icing and piping techniques, crimper work and ribbon insertion. Then come chapters on moulded flowers-all the most popular larger flowers and a comprehensive range of the small and delicate ones which add lightness to a design. There are excellent step-by-step colour photographs to accompany the directions for each one.
A special feature is the Australian wildflower section, which introduces many of our unique
native flowers for the first time to decorators, again with step-by-step colour photographs.
The skills of piped extension work, lace and embroidery are explained in detail, followed by chapters on piped flowers and ferns, the newest techniques for flooding or run-in work, and ornaments and decorations for special occasions-Christmas cakes, Easter eggs, wedding cakes, and the ever-popular marzipan fruits and vegetables.
Design guidelines are given in each section, and decorators are encouraged to develop their own creative flair. Superb colour photographs of a wide variety of finished cakes expand this aspect.
The authors, both highly experienced teachers, have the ability to forestall problems-or give practical solutions-on particular points throughout the book. There's a handy summary of these hints at the end, followed by a selection of recipes for special purposes and eight pages of patterns and design motifs.