Format: Trade Paperback
Dimensions: 240 pages, 9.13 × 7.38 × 0.44 in
Published: February 7, 2012
The following ISBNs are associated with this title:
ISBN - 10: 0373892543
ISBN - 13: 9780373892549
Read from the Book
Recipe ingredients Almost every recipe ingredient should be available in your supermarket. The exceptionsmeringue powder, candy melts and glycerinshould be available in the baking aisle of any craft store. Check the Resources for stores and online suppliers. Baking soda and baking powder. Both are leavening agents, and baking powder contains baking soda, but even so, don't mix these up. Butter. Use good-quality, unsalted sticks of butter. But if you accidentally bought salted, you'll be fine. Just reduce the salt in the recipe a smidgen. Cake flour. The recipe for petits fours calls for cake flour. Cake flour has a lower protein content than all-purpose flour, which means it produces less gluten and makes for a smoother, more tender cake. Candy melts. These are also known as candy coating, wafers or confectionary coating. Of a similar consistency to chocolate chips and shaped like a disk, candy melts melt smoothly to easily coat sweets. Candy melts come in a variety of flavors (chocolate, peanut butter, vanilla, butterscotch) and colors (white, brown, green, orange, pink, red, purple, black, yellow, blue and more). You'll likely find the Wilton brand in the craft store. Other brands, available in specialty stores and online, include CK Products, Make 'n Mold and Merckens. Check the Resources for tips on where to buy. Chocolate chips. To melt chocolate, chips are the easiest. Semisweet and milk chocolate are used here. Clear vanilla extract. If it
From the Publisher
With a dab of bright icing and a sprinkle of color, you can transform drab sugar cookies into glowing planets, plain marshmallows into scary zombies and simple cake pops into blooming flowers. Meaghan Mountford, creator of the blog The Decorated Cookie and the Edible Crafts editor of CraftGossip.com, shares her secrets for producing adorable, edible art.
Full of beautiful color photos and illustrated step-by-step directions, this guide will demystify professional techniques so that anyone can learn how to pipe icing like a pro and have fun with fondant.
With the lively inspiration and foolproof directions in this book, you can discover how to personalize any sweet treat and turn your home kitchen into a studio for sugarlicious works of art!
About the Author
Meaghan Mountford has been a professional cookie decorator for over a decade. Mountford\u2019s cookies have appeared in the New York Times, the Washington Post, Modern Bride and Chocolatier magazine. She is the edible crafts editor at the popular website CraftGossip.com, and her blog, The Decorated Cookie, has been featured on hundreds of sites, including Saveur, Bright Ideas, The Hostess with the Mostess, The Kitchn, Readers Digest, and MSN. Visit her at TheDecoratedCookieBlog.com.