A good cake that disappoints aesthetically is likely to be undervalued, such is the predisposition in this industry to associate form with substance. Pastry chefs know this, which is why they have refined the art of decorating even their simplest creations.
Those finishing touches that addallureare not necessarily out of reach for those who dabble in baking at home. With the right tools and a little practice, not only can you (figuratively speaking) place the icing on the cake, but you can also encase it in a golden sugar cage.
Extensively illustrated with step-by-step photographs, the twenty-eight styling lessons in this volume include a variety of raw materials and techniques for embellishing plated desserts, single-portion cakes or pies including: nests and toppings with caramel, crispy tiles, fruit chips, various coatings (meringue, royal icing, almond paste), and a nice assortment of chocolate decorations from plaques to boules, grids to ramekins. There are also classes devoted to special materials such as gold leaf or flower petals. Finally, a selection of recipes for desserts just waiting for that fateful finishing touch.
Author: Orathay & Vania
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