Congmom's Cake Diary(콩맘의 케이크 다이어리): Cake Design Recipe(영문판)(양장본 Hardcover)
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From icing techniques for different shapes of cakes to decorations using various piping tips
All the process and know-how of whipped cream cake design just as the renowned class itself
Detailed contents and explanations as if watching a video
Congmom’s Cake Diary: Cake Design Recipe
Congmom’s Cake Diary: Cake Design Recipe contains all the skills and know-how of the whipped cream cake design process, from home bakers who want to achieve high-quality icing to those in the industry who envision sophisticated and sensational cake designs.
This book will guide you through how to make whipped cream to its proper density to use, how to cut the sponge cakes and sand the cream, icing techniques for each shape of the cakes, how to repair and finish icing, and how to decorate with various piping tips and tools. Congmom explains with thoughtful details as if you are watching a video.
Congmom’s most popular 33 cake designs are also included, along with design tips and pictures of each process in detail. By combining the techniques introduced in earlier chapters and various decorations, you can master the overall skills and apply them in your own way. It also includes four other applied designs and delicious genoise and chiffon recipes.
All the process and know-how of whipped cream cake design just as the renowned class itself
Detailed contents and explanations as if watching a video
Congmom’s Cake Diary: Cake Design Recipe
Congmom’s Cake Diary: Cake Design Recipe contains all the skills and know-how of the whipped cream cake design process, from home bakers who want to achieve high-quality icing to those in the industry who envision sophisticated and sensational cake designs.
This book will guide you through how to make whipped cream to its proper density to use, how to cut the sponge cakes and sand the cream, icing techniques for each shape of the cakes, how to repair and finish icing, and how to decorate with various piping tips and tools. Congmom explains with thoughtful details as if you are watching a video.
Congmom’s most popular 33 cake designs are also included, along with design tips and pictures of each process in detail. By combining the techniques introduced in earlier chapters and various decorations, you can master the overall skills and apply them in your own way. It also includes four other applied designs and delicious genoise and chiffon recipes.
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출판사 리뷰
출판사 리뷰
'Cake design' is not easy to define in short. Still, it refers to something that can bring out the beauty and taste stimulation created by integrating various elements such as shape, size & composition, color & decoration. More than ever these days, cakes with unique designs are pouring out beside the ordinary shapes such as round, dome, and square. You can find easy and detailed explanations of all steps that have to do with the designing skills of whipped cream cakes. How to determine how much to whip to suit the purpose, how to cut the sponge, sand the cream, and do icing according to its shape, various decoration skills using different kinds of piping tips and tools, including 33 of her cake designs which so many have been curious about; all are explained in detail as if you would watch a video. In addition to Congmom's 33 cake designs, you can utilize this book to practice decorating techniques with piping tips and other tools so that you can apply them to your own design.
목차
목차
LESSON 01. Basic Tools & Ingredients
01. Basic tools
02. Essential ingredients- Fresh cream
03. Decoration ingrediens
LESSON 02. Making Whipped Cream for Decoration
01. Preparing fresh cream
02. Types of creams and appropriate whipping density
LESSON 03. Cutting Sponge Cakes and Filling with Whipped Cream
01. Before cutting and filling
02. Cutting and filling round cake1
03. Cutting and filling round cake2
04. Cutting and filling dome cake
LESSON 04. Icing
01. Traditional technique of icing round cake
02. Simple technique of icing round cake
03. Icing dome-shaped cake
03-1. Icing dome cake- Basic
03-2. Icing dome cake- Wave pattern
03-3. Icing dome cake- Modified wave pattern
03-4. Icing dome cake- Narrow lines
03-5. Icing dome cake- Wide lines
04. Traditional technique of icing chiffon cake
05. Icing square cake
06. Icing heart-shaped cake
LESSON 05. How to Restore and Finish Icing
01. When the side is pyramid shaped
02. When the side is inverted-pyramid shaped
03. When the cream on the side is separated
04. When the entire cream on the cake is separated
05. Simple method to build the crown on the cake
06. When the crown on the cake is partially not built
07. When the bottom of the cake is not clean
08. Transferring and finishing the cake
LESSON 06. Decorating with Piping Nozzles
01. Closed star nozzle
01-1. Piping rosettes
01-2. Piping traditional shells
01-3. Piping modified traditional shells
01-4. Piping laid shells
01-5. Piping hearts
01-6. Piping ropes
01-7. Piping reverse shells
01-8. Piping connected reverse shells
01-9. Piping modified connected reverse shells
02. Round nozzle
02-1. Piping teardrops
02-2. Piping laid teardrops
03. French star nozzle
03-1. Piping teardrops
03-2. Piping laid teardrops
03-3. Piping hearts
04. Ruffle nozzle
04-1. Piping basic ruffles 1
04-2. Piping basic ruffles 2
04-3. Piping small ruffled flowers
04-4. Piping connected small ruffled flowers
04-5. Piping barley ears
04-6. Piping waves
04-7. Piping ruffled waves
05. Pattern making nozzle
05-1. Piping straight and curved lines
05-2. Piping big ribbons
05-3. Piping ribbons
05-4. Piping hearts 1
05-5. Piping hearts 2
06. V-shaped (St. Honor?) nozzle
06-1. Piping basic embossing
06-2. Piping weaved embossing
07. Drop flower nozzle
LESSON 07. Decoration Techniques Using Other Tools
01. Decoration using a spatula
01-1. Scooping peaches
01-2. Scooping dumplings
01-3. Scooping petals 1
01-4. Scooping petals 2
02. Decoration using a fork
03. Decoration using a measuring spoon
04. Decoration using a plastic card
05. Decoration using a brush
06. Decorations using rectangle and triangle cake combs
LESSON 08. Congmom's Cake Diary
01. Basic cake finished with laid piping technique
02. Basic cake finished with teardrop piping technique
03. Basic cake finished with single line heart piping technique
04. Basic cake finished with closed star nozzle
05. Basic cake finished with drop flower nozzle
06. Basic cake finished with French star nozzle 1
07. Basic cake finished with French star nozzle 2
08. Basic cake finished with French star nozzle 3
09. Wreath style cake finished with ruffle nozzle
10. Square cake finished with ruffle nozzle
11. Square cake finished with V-shaped (St. Honor?) nozzle 1
12. Square cake finished with V-shaped (St. Honor?) nozzle 2
13. Chiffon cake finished with V-shaped (St. Honor?) nozzle
14. Chiffon cake finished with two nozzles
15. Oreo dome cake finished with straight edged dome cake scraper
16. Dome cake finished with ruffle nozzle
17. Mango ganache drip cakes
18. Two types of tree cakes
19. Heart cake finished with V-shaped (St. Honor?) nozzle 1
20. Heart cake finished with V-shaped (St. Honor?) nozzle 2
21. Line pattered cake finished with V-shaped (St. Honor?) nozzle
22. Chiffon cake finished with scooping technique
23. Pumpkin dome cake finished with a plastic card
24. Melting cake using fresh cream
25. Chiffon cake decorated with various fruits
26. Chiffon cake finished with round nozzle
27. Chiffon cake finished with two-toned icing
28. Tall cake finished with rectangle cake comb
29. Pattern cake finished with spatula
30. Round cake finished with double icing
31. Children's cake finished with sprinkles
32. Round cake finished with two types of nozzles
33. Square cake finished with big ribbon pattern
+ Lined Dome Cake
+ Tambourine Cake
+ Pumpkin Matcha Cake
+ Barefoot Dome Cake
LESSON PLUS. Sponge Cake Recipe
01. Genoise
02. Chiffon
- Editor's Pick
01. Basic tools
02. Essential ingredients- Fresh cream
03. Decoration ingrediens
LESSON 02. Making Whipped Cream for Decoration
01. Preparing fresh cream
02. Types of creams and appropriate whipping density
LESSON 03. Cutting Sponge Cakes and Filling with Whipped Cream
01. Before cutting and filling
02. Cutting and filling round cake1
03. Cutting and filling round cake2
04. Cutting and filling dome cake
LESSON 04. Icing
01. Traditional technique of icing round cake
02. Simple technique of icing round cake
03. Icing dome-shaped cake
03-1. Icing dome cake- Basic
03-2. Icing dome cake- Wave pattern
03-3. Icing dome cake- Modified wave pattern
03-4. Icing dome cake- Narrow lines
03-5. Icing dome cake- Wide lines
04. Traditional technique of icing chiffon cake
05. Icing square cake
06. Icing heart-shaped cake
LESSON 05. How to Restore and Finish Icing
01. When the side is pyramid shaped
02. When the side is inverted-pyramid shaped
03. When the cream on the side is separated
04. When the entire cream on the cake is separated
05. Simple method to build the crown on the cake
06. When the crown on the cake is partially not built
07. When the bottom of the cake is not clean
08. Transferring and finishing the cake
LESSON 06. Decorating with Piping Nozzles
01. Closed star nozzle
01-1. Piping rosettes
01-2. Piping traditional shells
01-3. Piping modified traditional shells
01-4. Piping laid shells
01-5. Piping hearts
01-6. Piping ropes
01-7. Piping reverse shells
01-8. Piping connected reverse shells
01-9. Piping modified connected reverse shells
02. Round nozzle
02-1. Piping teardrops
02-2. Piping laid teardrops
03. French star nozzle
03-1. Piping teardrops
03-2. Piping laid teardrops
03-3. Piping hearts
04. Ruffle nozzle
04-1. Piping basic ruffles 1
04-2. Piping basic ruffles 2
04-3. Piping small ruffled flowers
04-4. Piping connected small ruffled flowers
04-5. Piping barley ears
04-6. Piping waves
04-7. Piping ruffled waves
05. Pattern making nozzle
05-1. Piping straight and curved lines
05-2. Piping big ribbons
05-3. Piping ribbons
05-4. Piping hearts 1
05-5. Piping hearts 2
06. V-shaped (St. Honor?) nozzle
06-1. Piping basic embossing
06-2. Piping weaved embossing
07. Drop flower nozzle
LESSON 07. Decoration Techniques Using Other Tools
01. Decoration using a spatula
01-1. Scooping peaches
01-2. Scooping dumplings
01-3. Scooping petals 1
01-4. Scooping petals 2
02. Decoration using a fork
03. Decoration using a measuring spoon
04. Decoration using a plastic card
05. Decoration using a brush
06. Decorations using rectangle and triangle cake combs
LESSON 08. Congmom's Cake Diary
01. Basic cake finished with laid piping technique
02. Basic cake finished with teardrop piping technique
03. Basic cake finished with single line heart piping technique
04. Basic cake finished with closed star nozzle
05. Basic cake finished with drop flower nozzle
06. Basic cake finished with French star nozzle 1
07. Basic cake finished with French star nozzle 2
08. Basic cake finished with French star nozzle 3
09. Wreath style cake finished with ruffle nozzle
10. Square cake finished with ruffle nozzle
11. Square cake finished with V-shaped (St. Honor?) nozzle 1
12. Square cake finished with V-shaped (St. Honor?) nozzle 2
13. Chiffon cake finished with V-shaped (St. Honor?) nozzle
14. Chiffon cake finished with two nozzles
15. Oreo dome cake finished with straight edged dome cake scraper
16. Dome cake finished with ruffle nozzle
17. Mango ganache drip cakes
18. Two types of tree cakes
19. Heart cake finished with V-shaped (St. Honor?) nozzle 1
20. Heart cake finished with V-shaped (St. Honor?) nozzle 2
21. Line pattered cake finished with V-shaped (St. Honor?) nozzle
22. Chiffon cake finished with scooping technique
23. Pumpkin dome cake finished with a plastic card
24. Melting cake using fresh cream
25. Chiffon cake decorated with various fruits
26. Chiffon cake finished with round nozzle
27. Chiffon cake finished with two-toned icing
28. Tall cake finished with rectangle cake comb
29. Pattern cake finished with spatula
30. Round cake finished with double icing
31. Children's cake finished with sprinkles
32. Round cake finished with two types of nozzles
33. Square cake finished with big ribbon pattern
+ Lined Dome Cake
+ Tambourine Cake
+ Pumpkin Matcha Cake
+ Barefoot Dome Cake
LESSON PLUS. Sponge Cake Recipe
01. Genoise
02. Chiffon
- Editor's Pick
저자
저자
정하연
Jung Hayeon
After majoring in architecture and teaching mathematics, she is teaching her skills in designing whipped cream cakes. She learned various environments and variables through on-site lectures, and she now runs a small workshop and teaches fresh whipped cream cake design skills in Korea and abroad.
Instagram @congmom_cake
Blog http://blog.naver.com/wls7912
After majoring in architecture and teaching mathematics, she is teaching her skills in designing whipped cream cakes. She learned various environments and variables through on-site lectures, and she now runs a small workshop and teaches fresh whipped cream cake design skills in Korea and abroad.
Instagram @congmom_cake
Blog http://blog.naver.com/wls7912
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