Master class with Toba Garrett: cake artistry and advanced decorating techniques

242 Pages·2013·16.19 MB·English

by  Toba M. Garrett

Master Class
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Master Class
WITH TOBA GARRETT
Cake Artistry and Advanced Decorating Techniques
PHOTOGRAPHS BY Lucy Schaeff er
ILLUSTRATIONS BY Christine Mathews
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This book is printed on acid-free paper. ∞
Copyright © 2013 by Toba Garrett. All rights reserved.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey.
Published simultaneously in Canada.
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LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA
Garrett, Toba.
Master class with Toba Garrett: cake artistry and advanced decorating techniques / Toba
Garrett; photographs by Lucy Schaeffer; illustrations by Christine Mathews.
Includes index.
Description based on print version record and CIP data provided by publisher; resource not viewed.
ISBN 978-0-470-58122-3 (cloth) -- 1. Cake decorating. 2. Cake. I. Title.
TX771.2
641.86’539--dc23
2012018528
Printed in China
10 9 8 7 6 5 4 3 2 1
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. . . to our Wendy,
with love and a lifetime of memories
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C O N T E N T S
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Acknowledgments viii
Preface ix
INTRODUCTION TO CAKE ARTISTRY
1
THE ESSENTIALS
7
THE CAKE DESIGNS 33
ANNIVERSARY CAKES
35
BIRTHDAY CAKES
57
GROOM’S CAKES
83
WEDDING CAKES
105
SEASONAL CAKES
125
SMALL BITES:
DECORATED COOKIES AND CUPCAKES
149
THE RECIPES 165
Appendix 204
Index 220
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A C K N O W L E D G M E N T S
I would like to thank the many individuals that worked so hard in making
this book a reality. First, my Wiley family headed by my editors Christine
McKnight and Mary Cassells, who have successfully guided me in my third
project. I can’t thank them enough for the hard work and dedication that
they have provided me over the years. Also to Marina Padakis Lowry, senior
production editor; Alison Lew and Gary Philo at Vertigo Design NYC; and
Leah Stewart, copy editor. And I would also like to thank Rachel Livsey for
suggesting the title. I would also like to graciously thank Lucy Schaeffer,
my photographer; Christine Mathews, my illustrator; Patty Laspia, my chief
assistant; Rashawn Robinson, my assistant; Shane Walsh, Lucy Schaeffer’s
assistant; and Martha Bernabe, prop stylist.
I would also like to thank my colleagues at the Institute of Culinary
Education for their continued support and my many students over the past
few decades. They have taught me as much as I have imparted my knowl-
edge and wisdom to them. I thank them for sharing their many stories and
cultures with me.
To my many friends and colleagues in the cake decorating world, I
thank you. You are too many to name, but remember that you are always in
my thoughts and prayers. Thank you for the years of camaraderie and true
sharing and support.
Special thanks to my husband and lifelong partner, James, for his undy-
ing love and for being a true champion of all of my causes. To our beloved
son, Phoenix, and all our family members, I thank you all.
Finally, I thank and have deeply missed Wendy Lipkind Black, my
literary agent.
viii
ACKNOWLEDGMENTS
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