The Complete Step-by-Step Guide to Cake Decorating

by Carol Deacon

Demonstrates basic cake decorating techniques, shows how to make shaped and cut-out cakes, and includes recipes for cakes and frostings.

144 pages, Paperback

First published March 1, 2003

Reviews

[DeAnne · Rating 2 out of 5]

Cake decorating books are often disappointing, and this was no exception. I'm not sure who the target audience is for this book. For people with no experience, her techniques are convoluted, and for experienced decorators, there's nothing new or exciting there. Her recipes, although untried by me, are almost the same as recipes published in my 1950s Joy of Cooking. Her fondant recipe I find hard to believe would actually create workable fondant. Her chocolate technique skips the whole concept of tempering, leading me to believe that these recipes would end up either way too soft, based on the added ingredients, or would turn streaky and grainy because of the lack of tempering.

Her portion sizes seem to be a bit odd too. I don't see how anyone can claim to get 20 servings out of a 6" cake, unless one is serving demi-cubes...hardly a happy cake experience.

All in all, I'm glad I checked it out from the library, as I can't see ever referencing it as an actual workbook.

[Sam · Rating 3 out of 5]

Generally well written with easy to follow instructions for both beginners and more experienced bakers, although many of the basic recipes can be found elsewhere. The decorating ideas were arranged by type (whether using fondant, icing, chocolate etc) and graded depending on it's difficulty complete with a list of both the ingredients and equipment needed. Although the basics are well published the ideas themselves are new and even if you don't use them exactly as shown it is easy to adapt them to your own needs.