A former ballerina, Maggie Austin turned to baking when an injury ended her dancing career--and has since become one of today's most sought-after cake artists, serving celebrity clients and even royalty around the world. Read more...
A former ballerina, Maggie Austin turned to baking when an injury ended her dancing career--and has since become one of today's most sought-after cake artists, serving celebrity clients and even royalty around the world. Her design hallmarks are instantly recognizable to the legions of fans who follow her work: ethereal frills, dreamy watercolors, lifelike sugar flowers, rice-paper accents, graceful composition, and other impeccable details. Here, she shares a collection of her edible works of art and the methods behind their creation, with a "theme and variations" organization that shows how mastering any single technique can open the door to endless creativity. Each is broken down into clear instructions and illustrated with step-by-step photos that are easy to follow whether you're a professional baker or an amateur enthusiast. From a single sugar blossom to a multi-tiered cake festooned with pearls and intricate appliques, there's inspiration for bakers and crafters of all stripes.
- ISBN-13: 9780544765351
- ISBN-10: 0544765354
- Publisher: Houghton Mifflin
- Publish Date: April 2017
- Page Count: 304
- Dimensions: 10.2 x 8.2 x 1.1 inches
- Shipping Weight: 2.6 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2017-01-16
- Reviewer: Staff
Looking at the cover of Austins beautiful cookbookan ethereal 10-layer cake of ombré frills topped with a tower of edible peonies that even a botanist would think were realone can guess that the authors background might have included the ballet. After an injury, she transferred her attention to detail and rigorous discipline from dance to pastry. The experienced pastry chef may have an easier time with these recipes, Austin assures readers that the book is for anyone trying their hand, with the suggestion of scaling to ones experience. She provides basic recipes for cake decorations such as gum paste; the cake recipes include standbys such as carrot and chocolate. Chapters focus on technique: floral applique, painting, sculpted fondant, and more. Full-page photographs entice (a ribbon-wrapped watercolor adorns a five-layer cake, and meticulous strands of pearls decorate an asymmetrical four-layer thats ideal for a wedding), but the step-by-step photos are the workhorses. Here, readers are guided through techniques for making bas-relief, gum paste roses, and floral embroidery. Tips and informationincluding a cold cake is a happy cakeare scattered throughout, useful for those without a pastry degree. With the elegant Gold Leaf with Lace Overlay, the whimsical Elephant Caravan cake, and relaxed-looking Abstract Painting, the author educates and encourages readers on making tasteful cakes that are sure to wow. (Apr.)