Download Ebook Cake Decorating with Modeling Chocolate, by Kristen Coniaris
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Cake Decorating with Modeling Chocolate, by Kristen Coniaris
Download Ebook Cake Decorating with Modeling Chocolate, by Kristen Coniaris
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Learn how to wrap a cake in patterned modeling chocolate and say toodaloo to fondant! From behind the scenes of a real bakery operation, this book features the process of sculpting and decorating cakes with a pliable form of chocolate. Cake Decorating with Modeling Chocolate explores the nougat-like confection that has changed the landscape of cake design. With over 380 color photos and more than 40 tutorials plus 10 videos (via YouTube), this book follows the construction of wedding cakes, groom's cakes, and sculpted cakes all finished in modeling chocolate. Learn how to:
- Make modeling chocolate from scratch
- Create fine chocolate bows, flowers, leaves and decoration
- Embed and imprint patterns
- Sculpt 3D cakes and figurines
- Push the envelope of cake design
- Sales Rank: #212186 in Books
- Published on: 2013-05-08
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 9.25" w x .75" l, 1.80 pounds
- Binding: Paperback
- 176 pages
About the Author
Kristen Coniaris is a former pastry chef and the creator of the Wicked Goodies blog and book series. She holds a Professional Chef's Degree from the Cambridge School of Culinary Arts and has 17 years of food industry experience specializing in bakery management, product development, and cake design. Coniaris has engineered over 1000 custom wedding cakes and four award-winning gingerbread houses. She is the founder of Buttercream Press, an independent publishing company.
Most helpful customer reviews
34 of 34 people found the following review helpful.
Finally-clear simple directions for successful modeling chocolate
By MB
As a home hobby baker it is simply too expensive for me to purchase commercial tubs of modeling chocolate. I've tried numerous recipes and had poor results. Using this book I successfully made my own Dark Chocolate, Milk Chocolate, and White Chocolate modeling chocolate clay. I keep it double wrapped in a container and take it out as needed to make roses, leaves, and cut outs for cookies, cakes, and petit fours. The properly made White modeling chocolate colors beautifully. This was the answer to better decorating. Most importantly you can do so many of the same things you do with fondant, except this tastes and smells perfectly delicious. Great book. I posted photos of my first roses & fantasy flowers here.
14 of 14 people found the following review helpful.
Great Book with Lots of Great info
By Christine C
I have been decorating with fondant for a while now and wanted to start incorporating modeling chocolate in addition to fondant. This book has so much great information - from recipes, tutorials, and great pictures.
If your looking into starting to decorate with modeling chocolate, this is the book for you.
18 of 20 people found the following review helpful.
Ultimate guide for working with modeling chocolate
By Erica
Coniaris' book is excellent. In addition to the vivid photos that clearly guide readers through each technique and tutorial, her writing style is descriptive and as vivid as the photos. Each "how-to" really comes to life through the combination of words and photos. The detailed step-by-step instructions would make it easy for even a novice to re-create all the decorations.
I'm not a pastry chef, but have worked in many high-end bakeries for years and can attest that modeling chocolate is FAR superior to fondant. I can't imagine why any bakery or baker that aims to offer high-quality products would even touch the stuff (fondant). This book really is the ultimate guide to making the switch to modeling chocolate and mastering its use! Once you try it, you'll never go back to fondant.
If you're still not sure, I recommend checking out Coniaris' blog to get a taste of the quality information you'll get from this book - http://www.wickedgoodies.net/category/decorating/
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