Spectacular Cakes: Special Occasion Cakes for any Celebration

Features

• Cover Type: Hard Cover with 160 pages
• Published by: Universe November 1, 2005
• Written in: English
• ISBN 10 Number: 0789313618
• ISBN 13 Number: 978-0789313614
• Book Dimensions: 11.2 x 9.5 x 0.8 inches
• Weighs: 2.4 pounds

Product Description
Mich Turner, whose critically acclaimed catering business designed wedding cakes for Madonna, Pierce Brosnan, Paul McCartney, and Catherine Zeta-Jones, has created a step-by-step guide to creating spectacular special occasion cakes that delight the senses and are exceptionally impressive.
There is no better guide to the art of cake decoration than Mich Turner, who outlines her basic philosophy that a special occasion cake should reflect four key variables-the personalities in attendance, the venue, the time of year, and the number of guests. This authoritative primer demonstrates how to design and decorate the perfect cake and guides the reader through the many layers of decision-making necessary to achieve crowd-stopping results. The one common denominator of every one of Mich Turner's designs is that it is guaranteed to add that "wow" factor to any celebration.
Spectacular Cakes is a versatile sourcebook of cake decoration styles and techniques from the traditional to the cutting edge. It also includes cake recipes and a portfolio of incredible designs that can be copied step-by-step or adapted to suit any formal or informal event. Spectacular Cakes will make your next celebration an unforgettable event.

About The Author
Mich Turner worked as a buyer at Harvey Nichols in London before discovering a flair for decorating cakes and founding the Little Venice Cake Company in 1999. She has designed and produced numerous special occasion cakes for celebrity and society events in addition to supplying cakes to Britain's elite hotels, such as Claridges and the Ritz.

Reader Reviews
It bears repeating........absolutely lovely! That is how one can describe this very well-written book on cake making and cake decorating. I was initially drawn to the cover photo of pink, green, and orange neon-piping placed vertically, from the edge down, and in alternating colors, on a simple white fondant cake, with lovely orchids used as the crowning centerpiece on top of this gorgeous creation, which pulled all the piping colors together. And that was just for openers! Ms. Mich Turner is an accomplished cake decorater coming to us from across the pond, with quite the reputation that has been requested by some of the finer hotels of that regal land. She has compiled quite a educational book of sorts to help anyone from a beginner to a more advanced cake artist. And she has done so with meticulous preparation and attention to teaching details. The first chapter is of course, Cake Techniques, and with that introduction, you are blissfully on your way to learning the basics of pan preparation which seems simple but is most fundamental in getting those moist and heavenly creations out of their pans, without the frustation of torn, ripped pieces. For those who have initially struggled with this step, you realize how important this chapter is for a beginner. The photography is just splendid with sharp colors and definition of each cake creation so that all the details are there for you to gauge your progress. And the instruction itself is detailed enough but not overwhelmingly complicated, therefore someone just starting out will be quite pleased with their finished work of art. For the sake of understanding how each chapter is in perfect step with the next, this is how she has presented her outline: CAKE RECIPES: Carrot cake, lemon cake (definitely my favorite because of it's light and airy taste), chocolate truffle, coffee and walnut, and fruit cake) Meringues Cookies Buttercream with alternating flavors Chocolate Ganache Buttercream Covering A Cake with Marzipan Covering A Cake with Fondant (guides/charts to determine amounts needed) Royal Icing (w/ guides & charts for determining amounts) Covering A Cake with Royal Icing Piping Icing (also "flooding" techniques) Glazing (gels, lusters) Icing Techniques How To Prepare Cake Stands (iced stands, chocolate-covered stands, etc) Blocking A Cake (to determine placement of layers) Stacking A Cake Using Pillars To Separate Tiers Stacking Tiers with A Central Column Finishing Touches ICED CAKES/WORKING WITH ICING: Tiffany Pearl Ribbon Cake (tiny little pearl-size drops of icing set into an alternating pattern placed just above a thinly ribboned base) Full Tiffany Pearls (same as above but with larger size pearls of icing) Cascading Pearls (just as written, cascading pearls placed sparsely near the top but becoming more condensed as you reach the base of the cake) Ribbon Loops (such a wonderful idea; using royal icing, you make loops that you let dry then place at the base of the layers; very 3-D!; these were also used as 1 or 2 on top of petit fours) Candy Stripes (the cover photo) Catlia Lace (this reminds me of Australian piping techniques that were used 1-2 centuries ago to create lace-like creations; her instruction in this technique is worth the price of this wonderful book alone!) Lace Brush Embroidery (it reminds of Alencon Lace used on wedding dresses which is very soft and delicate and romantic!) Hand Painted Orchid (again, a very fine lesson on watercolor "painting") Ballerina Fairy (another example of exquisite hand painting) Birds of Paradise (fine, delicate hand work) Woven Ribbon (a technique I haven't seen very often but which I found so fascinating in that it looks as if there truly is a woven ribbon in the fondant) CHOCOLATE CAKES: Tempering Chocolate Pouring Chocolate Ganache Icing (the look of shiny chocolate on a cake is just an incredible touch of elegance especially on a heart-shaped cake) Chocolate Plastic (this is a technique to be proud of once you master it) Piping Chocolate Chocolate Glazing Lusters Chocolate Ganach Torte Chocolate Roses Tri-Colored Fans and Roses White Velvet Roses (this cake was gorgeous; it used white chocolate curls to line the sides of the cake then used the "velvet roses" to finish) Individual Ganache Bites CAKES FOR EVENTS: Valentine Hearts (a chocolate heart with chocolate curls on the side and wrapped with a delicate red ribbon; the top of the cake with luscious strawberries with "flooded" piped chocolate ribbons) Rosebud Hearts (extremely delicate rosebuds and silver dragees on a white fondant-covered stacked heart cake) Daisy Chain Easter Bunny Cake (I loved the marzipan bunnies, carrots, and tulips!) Summer Pavlova Winter Pavlova Chocolate Bonfire Amaryllis Christmas Christmas Tree Cake (very unusual but spectacular cake of purple fondant with white fondant stars on the sides and a 3-D fondant star tree built in the center with silver dragee "ornaments") Individual Christmas Cakes (let your Christmas imagination run wild) Christmas Package Winter Igloo (marzipan penguins and igloo) Building Blocks (baby blocks petit fours) Birthday Clown Cake Teddy Bear Christening Cake Christmas Cookies SIGNATURE CAKES (prepare your eyes!): 1950's Chic (white cake w/white roses, white side piping; gorgeous!) Cascading Lily Cake Corsage Rose Cake Butterfly Cake (flooded yellow/white icing butterflies on a white ribboned and white fondant cake) Fleur-de-lis Cake (an all white stunner!) Contemporary Romantic (rose separating the layers) Aroma Romantic (another version of above) Faberge Cake (simple yet elegant piping on the center of each cake side) Vanity Fair (very elegant piping which will take a bit of time to do) Art Deco Cake (the name says it all) Straawberry Helter-Skelter Cake (the use of plastic chocolate) Black-Pearl Tiara Cake (dramatic effect with black piping) Individual Cakes TEMPLATES and RESOURCES This will be a very welcome and essential addition to your cake baking/decorating libray, to be sure. For more detailed cake construction points, there are other books that go into even more detail, but for the novice to the intermediate baker, this is an excellent teaching tool. Comment | | (Report this)