This clear and comprehensive book takes you through all the cake making and cake decorating skills. Readers will find it easy to follow the detailed illustrated step-by-step guides to create all kinds of varied finishes, both simple and lavish. The first part of the book covers all the basics, with tried-and-tested recipes for a wide variety of classic sponge and fruit cakes, and icings and frostings for quick and easy finishing. There are baking charts for different sizes and shapes of cake, guidance on lining tins, and step-by-step techniques for covering, piping and decorating. There are creative ideas for embellishments and decorations, from bought decorations, such as ribbons and flowers, sweets, nuts and crystallized fruits, to home-made chocolate run-outs, curls and cut-outs. The second half of the book consists of 100 step-by-step projects, using the techniques and skills acquired to make beautiful cakes for every occasion. The detailed instructional photographs and the glorious picture of every finished cake shows the reader exactly what they are aiming to achieve. Make a pretty tea-time Jewel Cake, Iced Fancies, Chocolate Chestnut Roulade and Cherry Batter Cake. For special events create a Trailing Orchid Wedding Cake, a Pansy Retirement Cake and a Teddy Bear Christening Cake. And for novelty party cake ideas, try the Dinosaur, Clown or Hot Dog Cake! With cook’s hints and tips throughout, and everything shown step by step, success is guaranteed.

Author Biography

Angela Nilsen has worked as a food writer in Canada and the UK, and has contributed to many books. Angela was Food Editor of BBC Good Food Magazine from 1994-2004 and is now a freelance writer and editor. Sarah Maxwell is an author, home economist and stylist who contributes regularly to cookbooks, magazines and TV shows. She enjoys creating imaginative novelty cakes and devising tempting vegetarian dishes.

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