Cakes to Dream On: A Master Class in Decorating by Colette Peters PDF

By Colette Peters

ISBN-10: 0471214620

ISBN-13: 9780471214625

Colette peters, the distinguished queen of the confectionary arts, unveils an inspiring source for critical domestic bakers, specialist cooks, and aÞcionados of Colette’s very good safe to eat structure. The creative cake decorator--whose impressive and luscious concoctions have seemed all over the place from White condo Christmases to royal weddings--presents a grasp classification in cake layout and ornament, along an all-new number of her personal cake designs. With tarts to Dream On, Colette’s encouraged creations can now be rendered into show-stopping tarts of your own.

Cakes to Dream On unearths the secrets and techniques to fashioning wonderful and totally precise truffles for all occasions--whether it’s a plush marriage reception (the majestic Ivory marriage ceremony Cake) or a fantastic children’s celebration (the whimsical Homage to Dr. Seuss). Colette offers designs for cake structure starting from the imperial attractiveness of Dolce de Medici, to the dependent grace of Bride’s classic Cameo, to the topsy-turvy daydream of Mad Tea Party.

Colette starts with the rules: she illuminates step-by-step the method of creating a multitiered cake, from making a choice on serving sizes and selecting acceptable cake pans to creating Þllings, and finally stacking layers in order that they don’t tumble off the desk. brownies to Dream On additionally discloses insider methods of the alternate: Colette’s easy-to-follow directions in strategies reminiscent of sugarwork, gumpaste, brush embroidery, and piping might help readers recreate the fantastic results of this singular confectioner’s toolbox.

Bakers--and their enthusiastic audiences--will notice that those sensual masterpieces tantalize the palate up to they do the attention. Colette’s cake recipes comprise the Coco-Loco Cake, an pleasing marriage of coconut and occasional; the Meringue Buttercream and its luscious lemon, raspberry, and mocha variations; and the ambrosial caramel-tinged Heavenly White Cake.

As breathtaking as Colette’s cake works seem, her transparent motives of strategy are supposed to stimulate readers’ artistic instincts and provides them rules for crafting their very own special confections. With greater than one hundred fifty impressive full-color pictures illustrating either procedures and Þnished shows, and extra distinct guideline than ever earlier than, truffles to Dream On will motivate readers to create their very own mouthwatering masterpieces. Colette’s grasp category is really a launchpad for cake lovers’ personal confectionary visions.

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PIE PLATES Which to use? Glass, ceramic, aluminum—they all have their place. I use the light, disposable aluminum tins every day when baking whole pies for customers. Pies tend to bake more quickly in these inexpensive tins, and you don’t have to worry as much about the bottom crust being underbaked. Glass pie plates are prettier to look at, and the transparent sides and bottom allow you to clearly see when your crust has turned golden. They are thicker than the aluminum tins, and therefore generally need a bit more baking time.

Trim overhang with kitchen shears to 1 inch. For single-crust pies, fold overhang underneath itself and press firmly to seal it. Fill the pie, brush the edges with egg wash, and top it with a second crust. LATTICE CRUSTS Nothing looks better on a cherry pie than a beautiful lattice. Personally, I’m partial to thick-cut lattice strips, about 2 inches/5 cm, but you can weave a lattice with whatever size strips you like. People are often intimidated by this process, but with a bit of patience it’s quite simple.

Again, it all comes down to gluten. The more you handle and work the dough—the more you roll it around, knead it, and put your hands on it—the tougher your crust will be. Treat your dough gently, touch it as little as possible, and please don’t knead it. Rule 3: Keep it chunky. I use the term chunky both literally and figuratively. You want to have actual chunks of butter in there: tiny little nuggets of goodness that will melt and puff up as the crust bakes. When you roll out your dough, it should be speckled with little dots of butter, like a beautiful piece of marble.

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Cakes to Dream On: A Master Class in Decorating by Colette Peters

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