Professional Cake Decorating
Professional Cake Decorating by Toba M. Garrett, published by John Wiley & Sons on January 24, 2012, is a comprehensive guide tailored for students in Baking and Pastry programs. This second edition spans 416 pages and is presented in English. The book addresses the essential skills required for cake decorating, emphasizing the importance of design and decoration in the culinary curriculum.
Readers will find complete and detailed instructions on various decorating methods and techniques, making it a valuable resource for those pursuing a career in baking. The content is structured to support students typically in their second year of study, focusing on the artistic aspects of cake design. With its emphasis on practical skills, this book serves as a crucial tool for mastering the art of cake decorating.
Official synopsis Publisher
Cake Decorating is a required course in the Baking and Pastry curriculum offered in proprietary colleges and two-year community colleges. Baking and pastry students take this course typically in the second year of their curriculum. Gisslen’s Professional Baking, 3e serves the needs of the fundamental baking course. However, in Baking and Pastry programs, students are more focused on decorating and design. This underscores the need for a book with complete and detailed instructions on decorating methods and techniques.
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