First Steps in Cake Decorating

Publishers Weekly - Publisher's Weekly

Cake decorating, whether stylistically traditional or new, is no easy task. However, Murfitt has succeeded in making the job easy, thereby demystifying the art of cake decorating. She brings the reader at once into contact with the intricate details of some of the basics: the importance of good equipment and materials, how to choose everyday items for design inspirations, how to use food coloring effectively, how to decorate with sugar paste and marzipan, and how to make templates. Color illustrations are accompanied by thorough step-by-step techniques, which allow for individual artistic flair. Inadequately titled, this book by no means limits one to first steps, but rather transforms the novice to the professional. This book is a ``must have'' for anyone with the slightest interest in cake decorating. In effect, it is a ``school'' in hardcover format. (Sept.)

Barbara Jacobs

For obvious reasons, the words "cake decorating" seem to cause an avoidance syndrome in all but the most experienced bakers. In this British import, Murfitt calms potentially nervous fingers by not only including step-by-step color photographs and text but also showing alternatives to traditional embellishments, such as candies, nuts, fruits, even ribbons. Necessary equipment is pictured and described, as are the intricacies of food colorings, marzipan, sugar paste, icings, and chocolate decorations. Though the art of baking itself is not a major feature, the last chapter includes charts of all kinds to figure out proper ingredient quantities for such cakes as genoese sponge and madeira, as well as quick-mix and fruit cakes.