Description: English Edition of " 콩맘의 케이크 다이어리 Cake Design Recipe (2018)" Title : Congmom’s Cake Diary : Cake Design Recipe Language : EnglishAuthor : Jung Ha-yeon (instagram @congmom_cake)Publisher : The TableRelease date : 2020-12-21Pages : 328Size : 210*250mm (Hardcover)ISBN : 9791164261567 [Please check the following before purchasing.] All items will be shipped from Korea, South by DHL/FEDEX Expedited Shipping (Tracking number is provided).Import duties, taxes, and charges are not included in the item price or shipping cost. These charges are the buyer's responsibility.Please check with your country's customs office to determine what these additional costs will be prior to bidding or buying. CONTENTS LESSON 01. Basic Tools & Ingredients01. Basic tools02. Essential ingredients- Fresh cream03. Decoration ingrediens LESSON 02. Making Whipped Cream for Decoration01. Preparing fresh cream02. Types of creams and appropriate whipping density LESSON 03. Cutting Sponge Cakes and Filling with Whipped Cream01. Before cutting and filling02. Cutting and filling round cake103. Cutting and filling round cake204. Cutting and filling dome cake LESSON 04. Icing01. Traditional technique of icing round cake02. Simple technique of icing round cake03. Icing dome-shaped cake03-1. Icing dome cake- Basic03-2. Icing dome cake- Wave pattern03-3. Icing dome cake- Modified wave pattern03-4. Icing dome cake- Narrow lines03-5. Icing dome cake- Wide lines04. Traditional technique of icing chiffon cake05. Icing square cake06. Icing heart-shaped cake LESSON 05. How to Restore and Finish Icing01. When the side is pyramid shaped02. When the side is inverted-pyramid shaped03. When the cream on the side is separated04. When the entire cream on the cake is separated05. Simple method to build the crown on the cake06. When the crown on the cake is partially not built07. When the bottom of the cake is not clean08. Transferring and finishing the cake LESSON 06. Decorating with Piping Nozzles01. Closed star nozzle01-1. Piping rosettes01-2. Piping traditional shells01-3. Piping modified traditional shells01-4. Piping laid shells01-5. Piping hearts01-6. Piping ropes01-7. Piping reverse shells01-8. Piping connected reverse shells01-9. Piping modified connected reverse shells02. Round nozzle02-1. Piping teardrops02-2. Piping laid teardrops03. French star nozzle03-1. Piping teardrops03-2. Piping laid teardrops03-3. Piping hearts04. Ruffle nozzle04-1. Piping basic ruffles 104-2. Piping basic ruffles 204-3. Piping small ruffled flowers04-4. Piping connected small ruffled flowers04-5. Piping barley ears04-6. Piping waves04-7. Piping ruffled waves05. Pattern making nozzle05-1. Piping straight and curved lines05-2. Piping big ribbons05-3. Piping ribbons05-4. Piping hearts 105-5. Piping hearts 206. V-shaped (St. Honor?) nozzle06-1. Piping basic embossing06-2. Piping weaved embossing07. Drop flower nozzle LESSON 07. Decoration Techniques Using Other Tools01. Decoration using a spatula01-1. Scooping peaches01-2. Scooping dumplings01-3. Scooping petals 101-4. Scooping petals 202. Decoration using a fork03. Decoration using a measuring spoon04. Decoration using a plastic card05. Decoration using a brush06. Decorations using rectangle and triangle cake combs LESSON 08. Congmom's Cake Diary01. Basic cake finished with laid piping technique02. Basic cake finished with teardrop piping technique03. Basic cake finished with single line heart piping technique04. Basic cake finished with closed star nozzle05. Basic cake finished with drop flower nozzle06. Basic cake finished with French star nozzle 107. Basic cake finished with French star nozzle 208. Basic cake finished with French star nozzle 309. Wreath style cake finished with ruffle nozzle10. Square cake finished with ruffle nozzle11. Square cake finished with V-shaped (St. Honor?) nozzle 112. Square cake finished with V-shaped (St. Honor?) nozzle 213. Chiffon cake finished with V-shaped (St. Honor?) nozzle14. Chiffon cake finished with two nozzles15. Oreo dome cake finished with straight edged dome cake scraper16. Dome cake finished with ruffle nozzle17. Mango ganache drip cakes18. Two types of tree cakes19. Heart cake finished with V-shaped (St. Honor?) nozzle 120. Heart cake finished with V-shaped (St. Honor?) nozzle 221. Line pattered cake finished with V-shaped (St. Honor?) nozzle22. Chiffon cake finished with scooping technique23. Pumpkin dome cake finished with a plastic card24. Melting cake using fresh cream25. Chiffon cake decorated with various fruits26. Chiffon cake finished with round nozzle27. Chiffon cake finished with two-toned icing28. Tall cake finished with rectangle cake comb29. Pattern cake finished with spatula30. Round cake finished with double icing31. Children's cake finished with sprinkles32. Round cake finished with two types of nozzles33. Square cake finished with big ribbon pattern+ Lined Dome Cake+ Tambourine Cake+ Pumpkin Matcha Cake+ Barefoot Dome Cake LESSON PLUS. Sponge Cake Recipe01. Genoise02. Chiffon- Editor's Pick
Price: 103 USD
Location: Seoul
End Time: 2025-01-26T04:13:16.000Z
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Restocking Fee: No
Return shipping will be paid by: Buyer
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Refund will be given as: Money Back
Book Title: Congmom’s Cake Diary:Cake Design Recipe English Ed
Narrative Type: Nonfiction
Country/Region of Manufacture: Korea, Republic of
Topic: Cake Daesgn, Icing Technique, Baking, Desserts
Subject: Cake Design
Custom Bundle: No
Cookery Topic: Baking
Number of Pages: 328
Personalize: No
Format: Hardcover
Type: Cookbook
Features: English Edition of "콩맘의 케이크 다이어리"
Vintage: No
Original Language: Korean
Author: Jung Ha-yeon(instagram @congmom_cake)
Personalized: No
Publication Year: 2020
Language: English
Intended Audience: Young Adults, Adults
Signed: No
Publisher: The table
Edition: English Edition
Genre: Food & Drink
Era: 2020s
Modified Item: No
Regional Cuisine: Asian
Region: Asia
Country: South Korea
Subjects: Food & Drink
