THE
HOMEMAKER'S PICTORIAL ENCYCLOPEDIA
OF
MODERN CAKE DECORATING
by
McKINLEY WILTON & NORMAN WILTON
This large-format cake decorating masterpiece is finally available as an ebook.
Originally published in the 1950s.
Contains all the original black and white photos PLUS the original color plates.
YES! The original information from:
MR. MCKINLEY WILTON . . . world's most renowned Cake Decorator and Fine Candy Maker.
Founder and President of the famous Wilton School of Cake Decorating and Fine Candy Making.
Originator of the Modern Techniques of Master Cake Decorating and Pulled Sugar Work.
and
MR. NORMAN WILTON . . . Famed Cake Decorator and Fine Candy Maker.
The finest Pulled Sugar Work Artist in the country.
Vice-President and Instructor of the Wilton School.
Nationally known lecturer and demonstrator of Modern Cake Decorating Techniques.
o BORDERS o FLOWERS o FIGURE PIPING o
o TUBE WRITING o GUM PASTE o SUGAR MOLD o
o COOKIES o PASTRIES o SANDWICHES o
o PETITS FOURS o CREAM PUFFS o HORS D'OEUVRES o
o SALADS o DESSERTS o SPUN SUGAR o
o PULLED SUGAR o CANDY o
THE WILTON SCHOOL
The teaching record of the Wilton School is the greatest
endorsement of the Wilton methods and the Wilton standing
in the Cake Decorating and Fine Candy Making fields.
Not only have over 4,000 professional bakers attended
the School, but the student body has also comprised
thousands of hotel chefs, home economists, home-arts
teachers, dieticians, hobbyists and home makers.
Students have come from every state in the Union and
from many foreign countries as well.
Periodically the Wilton School "takes to the road" and
travels world-wide to hold classes. Wilton classes have
been held in Hawaii, Japan, India, and in most of
the countries in Europe and in Great Britain. In these
countries it is the old-world masters who come to the
Wiltons for the newest techniques and developments of
Modern Cake Decorating.
Introduction
We believe this is the most complete and practical book ever written on the subject of
Modern Cake Decorating and Fine Candy Making for the home maker who wishes to
learn these arts in her own kitchen.
This book follows the Wilton Techniques as taught at the famous Wilton School of
Cake Decorating. It has been written so that the homemaker who has had little or no
experience can easily learn to decorate cakes, salads, fruit plates, hors d'oeuvres, etc.,
beautifully and professionally.
The Wilton Method of Teaching is a "do-it-yourself" method. Emphasis has been
placed on large, detailed illustrations with just the necessary amount of easy-to-read,
easy-to-understand and easy-to-follow instructions. You will be amazed at the large
number of beautiful illustrations showing every step of the decorating process.
Believing in "first things first" we begin with the simple but necessary equipment you
will need, the types of icings, the "why's" and "when's" for using them . . . and then
to the first simple steps of Cake Decorating.
These are followed by simple border work designs. Then beautiful life-like flowers
are shown and explained. We proceed to the easiest cake top designs and then to
larger special cake arrangements. New and simple methods of Figure Piping and
Color Technique used exclusively by the Wiltons are revealed. There are hundreds
of illustrated ideas for cake tops and floral arrangements.
All phases of the decorating process are fully illustrated and clearly explained.
Everything taught at the Wilton School has been included in this book. There is a
chapter devoted to Spun and Pulled Sugar Work, and a chapter on Fine Candy
Making.
With a little practice, following the Wilton Techniques written for you in this book,
you will become a remarkably proficient and accomplished decorator and you will
soon be turning out decorated pieces of professional quality.
Your decorated pieces will be the envy of your friends and the topic of conversation
among your guests. And you will be amazed at the personal satisfaction, the wonderful
sense of creating something rare and beautiful, every time you decorate a cake.
CHAPTER ONE
FUNDAMENTAL DECORATING TECHNIQUES
Detailed explanations of icings, equipment and colors
Icing the Cake
Decorating Icings
Ornamenting Tubes and Their Uses
Constructing a Paper Cone
Using the Paper Cone-Pressure Control
Exercises
Color Techniques
CHAPTER TWO
CAKE BORDERS
Decorative borders for top, side and bottom of cakes
CHAPTER THREE
FLOWERS
A charming selection of flowers, each individually illustrated and explained.
CHAPTER FOUR
FIGURE PIPING
23 delightful figures, fully explained in words and pictures.
Pressure Formation Method
Fill-in Method
CHAPTER FIVE
TUBE WRITING AND LETTERING
Fancy tube writing. Old English, Free Script and Modern Block Lettering.
CHAPTER SIX
GUM PASTE
Attractive table decorations
CHAPTER SEVEN
SUGAR MOLD
Wonderful molded sugar.
CHAPTER EIGHT
COOKIES AND PASTRY
Decorating techniques extended to delicious pastries of many kinds
CHAPTER NINE
DECORATING VARIATIONS
Hors d'oeuvres, sandwiches, salads, desserts-all dressed up for a party.
CHAPTER TEN
SPECIAL TECHNIQUES
Lattice work, basket weaving, cake-top scenery painting.
CHAPTER ELEVEN
FLORAL ARRANGEMENTS AND CAKE TOPS
40 gorgeous designs.
CHAPTER TWELVE
SPECIAL OCCASION CAKES
29 unusual and attractive cakes for every occasion
CHAPTER THIRTEEN
WEDDING CAKES
10 magnificent cakes, beautifully photographed and clearly explained.
CHAPTER FOURTEEN
SPUN AND PULLED SUGAR
The famous Wilton techniques, shown here for the first time.
CHAPTER FIFTEEN
CANDY MAKING
Exclusive Wilton candy recipes plus Marzipan fruits and vegetables.
Candy Making Recipes
Marzipan
Make animals, symbols and characters:
Monkeys
Rabbits
Horses
Elephants
Lions
Bears
Tigers
Giraffes
Cats
"Mother Goose"
"Mary, Mary, Quite Contrary"
"Little Bo-Peep"
"The Cow That Jumped Over the Moon"
"The Three Little Pigs"
"Humpty Dumpty"
"Jack and Jill"
"Little Boy Blue"
Santa Claus
Clown
Angel
Flower Basket
Booties
Cornucopia
Cupid
Don't miss your opportunity to obtain this fascinating classic.
Print it all, or just the design you need for today's project.
This book is in English.
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