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Sweet Tables - A Romance of Ruffles: A collection of sensuous desserts from Zoe Clark's The Cake Parlour Sweet Tables
By Zoe Clark
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About this ebook
Bring some serious wow factor to your cake displays with a sumptuous sweet table of sensuous desserts softly textured with piped swirls, frills and ruffles in dreamy, muted tones. Includes how to make a trio of celebration cakes, white chocolate truffles, flouncy flower cookies, ruched ribbon cupcakes and tempting twirls of meringue.
A sample chapter from Zoe Clark's The Cake Parlour.
LanguageEnglish
PublisherDavid & Charles
Release dateSep 28, 2012
ISBN9781446359051
Author
Zoe Clark
Zoe Clark is one of London’s leading wedding cake designers. She is the author of five books on cake decorating and runs the Cake Parlour, where she offers cake decorating classes and bespoke cake design services for every occasion. Zoe has recently started supplying the world-renowned Fortnum & Mason store with an exclusive range of wedding and celebration cakes and cookies.
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Sweet Tables - A Romance of Ruffles - Zoe Clark
A Romance of Ruffles
Craft a sophisticated collection of sensuous desserts softly textured with piped swirls, frills and ruffles in dreamy, muted tones.
Fantasy frills
This fabulous trio of celebration cakes is a study in texture and tone, featuring the use of buttercream as the decorating medium rather than the usual smooth sugarpaste. The three distinct designs are created using the same basic technique and piping tube but worked in slightly different ways and tones. The ruffled tiers are contrasted with plain tiers to accentuate the textural effects.
Equipment
Hollow pieces of dowel, cut to size (see Baking and Covering Techniques: Assembling tiered cakes)
Cake dummy, cake stand or heavy-duty turntable
Large disposable plastic piping (pastry) bags
Petal piping tube (tip) no. 103
RIBBON 1.5cm (⁵⁄8in) ivory, coffee, peach satin
Flower picks (optional)
Basic equipment (see Tools and Equipment)
Unless you have access to refrigerated transport on the day, assemble the upper tiers of the four-tier cake on site.
FOUR-TIER
Materials – For the four-tier cake
One 13cm (5in) and one 20cm (8in) round cake, 9cm (3¹⁄2in) deep, layered, filled with filling of choice and coated with buttercream
One 15cm (6in) and one 25cm (10in) round cake, 13cm (5in) deep, layered with
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