I N T RO D U C T I O N
Alternative Ingredients
Tools
Favorite Vegan Gluten-Free Recipes
Cake Construction
Working with Fondant, Sugar Paste,
and Marzipan
ASPECTS OF CAKE DESIGN
Classical
Classical Whimsy
Modern
Modern Whimsy
Dessert Tables
RESOURCES
ACKNOWLEDGMENTS
INDEX
INDEX
vi
T H E A RT O F V E G A N & G L U T E N - F R E E C A K E S
000
h oW to :
This technique is used to create a flower with petals that lay directly around the center and
that can be layered with more petals to create a fuller look. Sizes vary from small flowers, such
as these daisies, to larger flowers, such as roses.
u S e t hi S t eC hn i Q u e to M ake:
For each flower, to make the center, roll a small amount of sugar
paste (here, yellow) into a smooth ball.
142
W o r k i n g W i t h F o n d a n t, S u g a r P a S t e , a n d M a r z i P a n
143
stormy
lavender
m O O Dy AN D RO mAN Ti C
G O L D
i N C H AO S C A K E
(page 000)
S H E D D i N G
L AC E C A K E
(page 000)
C A N D i E D
GEm CAKE
(page 000)
>>>
D E S S E R T TA B L E S
321
edible pop
S I m P L e To o L S
I have around the kitchen inspire many of the designs I create. Instead
of going out and buying new gadgets, look around and try making a pattern or design
from things you have at hand. For example, after stacking tiered cakes, I end up with
a slew of dowel rod scraps I never know what to do with. When I wanted to achieve
a stamped circle pattern, voil! The end of a scrap dowel, used like a stamp, was the
answer. Never feel like you have to own all the fancy tools to create something beautiful.
The design on this cake is drawn from styles used in the pop art movement of the
1960s, which featured flat, layered imagery and simple color schemes. I pasted bright
fondant blossom and leaf cutouts on top of the stamped dots to add dimension but
still keep the effect of a flat canvas. The graphic black stripes on the bottom tier, which
balance the busyness of the top two tiers, are cut from thinly rolled pieces of fondant and
then carefully applied with a mixture of equal parts water and corn syrup.
MODERN
271
piata
piata shapes beyond the traditional donkey, often in hip colors and metallic finishes.
So, why not a completely edible piata? This piata cake is covered head to toe with
fringed strips of fondant in muted green, dark teal, gray, and light blue. The tallstacked cake tiers in different shapes and sizes create a multitude of spaces, curves,
and edges to accent the fringes versatile movement. You can re-create this piata texture
in any shape, color, or size. I would recommend using caution if smashing.
MODERN WHIMSY
287
H OW TO :
TO O L S :
Apply to the cake one strip at a time, creating a complete row around the
cake tier. Start from the bottom of the cake tier, and then add each row on
top of another so that the fringe covers the un-fringed section of the piece
underneath. Every now and then, alternate the colors of the rows to create a
festive stripe pattern. To finish the top of the cake, continue layering the fringe
in a circular pattern until its completely covered.
utility knife
fine-tip paintbrush
1:1 mixture of water and corn syrup
Dust your surface with powdered sugar. Using the silicone rolling
pin, roll out the fondant into a rectangle 1/8 inch to 1/16 inch thick.
Rotate the fondant evenly as you roll, as you would for a piecrust.
If the fondant begins to stick, dust more powdered sugar on
the surface.
288
PURE ARTISTRY
MODERN WHIMSY
289
nostalgically enchanting beauty. This cake is finished with Passion Fruit Icing (page
000) and dots of Madagascar Vanilla Bean Icing (page 000) piped with a small round
tip (#01). After the dots are piped, you can lightly go over the peaks with a damp
paintbrush to round the tops.
TO M A K E T H E S U G A R S w E E T P E A S ,
flowers on a wire on page 000, surrounding an oblong yellow flower center with two
ruffled pink petals. Dry-dust the finished sweet peas with pink and yellow powder dye.
CLASSICAL
195
Rebecca Liss
(212)598-5729
rebecca.liss@hmhco.com
978-0-544-19069-6
Paper Over Board
$35.00
9x10
352 pages
PUBLICATION DATE: 4/12/2016
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