Contemporary Christmas Cakes

Classic & Contemporary Christmas Cakes Merehurst Limited

| 2000 | ISBN: 1853918334 | English | 106 pages | PDF | 20 Mb

For the English, sugar paste (fondant) cake decoration is truly an art. Nadiene Hurst and Julie Springall are professional cake decorators in England, specializing in royal icing and sugar paste. They both teach and write for a variety of cake-decorating and bridal magazines. Each of the more than 20 exquisite Christmas cakes photographed and described in Classic and Contemporary Christmas Cakes was done by one or the other.

Step-by-step instructions with photos follow ingredient lists so comprehensive they include even the tools and materials necessary to re-create these elaborate cakes.

Each cake begins with either a traditional Rich Fruit Cake or an alternative Light Fruit Cake, and you can choose whichever you prefer. The recipes for both are in the back, and they are scaled so that you can make as many cakes as you need, as large or as small as you'd like. A recipe for royal icing is followed by instructions for covering cakes and cake boards and for piping decorations.