Learn to make extraordinary cakes with Cake Art from the Culinary Institute of America by Chefs Kate Cavotti & Alison McLoughlin, featuring recipes for Glazed Cake with Chocolate Tiles, Chocolate Flower Cupcakes, Chocolate Sponge Cake, and Hard Ganache.
by Chefs Kate Cavotti & Alison McLoughlin
Have you ever attended a party or special event where the dessert was a beautifully decorated cake? Cake decorating provides the opportunity to design and create something of your very own and is an activity that can be enjoyed by both adults and children of all ages.
If you marvel at these beautiful creations and wondered if you could do it yourself, wonder no more. The chefs at The Culinary Institute of America have put together the quintessential bible of cake decorating with their new book, Cake Art. Chefs Kate Cavotti and Alison McLoughlin, members of the CIA's prestigious baking and pastry arts faculty, unlock the secrets of cake decorating through illustrated, easy-to-follow, step-by-step instructions and basic recipes for cakes, fillings, and icings. The recipes offer something for everyone at every skill level—including kids, who will love the many projects created especially for them!
"What better way to spend quality time with your kids than having them help you in the kitchen creating something beautiful and delicious," says McLoughlin. "Cake decorating is an excellent opportunity for them to stretch their imaginations and gives them the opportunity to make something that they can be proud of."
Within the pages of this beautiful book, the CIA has created Decorating Projects with Children. These projects include step-by-step instructions on how to make fun and creative cakes and cupcakes that are guaranteed child-pleasers and use techniques that children can do themselves, such as stamping and paint-by-number with piping gel. Some of the fun and creative recipes for children include:
Filled with more than 170 color photographs, Cake Art is designed to transform even the most amateur home baker into a cake-decorating maestro. Other chapters include Cake Decorating 101, Cakes and Cupcakes, Fillings, Icings and Meringue, Piping, Embossing, Stamping and Painting, and Icing and Décor Mediums. McLoughlin and Cavotti have created recipes perfect for any occasion, any time of the year. They include:
"The key to cake decorating is understanding your décor materials and how they can be used," explains McLoughlin. "With this knowledge, a piping bag of buttercream can be used to create dozens of designs, and a piece of fondant can be transformed into a lifelike farm animal or a fantasy creature. Roses can be created with different techniques and décor mediums such as buttercream, meringue, and ganache."
Birthday parties, anniversary celebrations, or just plain get-togethers can be special and unique with the recipes found in Cake Art.
Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
Kate Cavotti, C.M.B., C.H.E., is an associate professor in baking and pastry arts at The Culinary Institute of America. She currently teaches Confectionery Art and Special Occasion Cakes. A Certified Master Baker, Chef Cavotti has previously served as executive pastry chef at the Water Club in New York City.
Alison Mcloughlin, C.H.E., is an assistant professor in baking and pastry arts at The Culinary Institute of America where she currently teaches Basic and Classical Cakes. She is a 1993 honors graduate of the CIA, and earned professional experience as owner/pastry chef at Pretty Cakes in Ridgefield, CT.
This page created May 2008
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