By Rachel Brown

Designed to hide all of the abilities provided in a alternate tuition path, this photo-illustrated self-teaching consultant might help the reader land an entry-level cake-decorating task or commence an self sustaining company. and those that already paintings within the box will locate it a superb solution to improve their services. It is going via every little thing, from the fundamental equipment—such as turntables, icing luggage and assistance, spatulas and combs, stencils and imagine presses—to operating with marzipan, sugarpaste, and royal icing, to complicated thoughts reminiscent of piping, crimping, and growing sugar vegetation. With unique directions for cake garage and transportation, conversion tables, and a complete recipe part, this a useful kitchen reference for any baker.

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Extra info for New Holland Professional: Cake Decorating

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Ti on For a fiery kick, add a few drops of hot pepper sauce (such as Tabasco), chili sauce, or even a splash of vodka, and serve chilled in shot glasses. 1 tomato, finely diced ¼ cucumber, seeded and finely diced 1 scallion, finely chopped 1 Using a blender, purée the bread, garlic, and vinegar until smooth. With the motor running, gradually pour in the oil until incorporated. Add the tomatoes, peppers, and chile, and blend until well combined. Sliced beef and arugula salad with green olive and raisin salsa prep 15 MINS 2 Arrange the arugula and pastrami 2 With the motor running, slowly add about 2 cups (500ml) ice water, Cook’s NoTEs everyday black pepper and scallion in a small bowl and stir r va ia vinegar 1 tbsp olive oil To peel tomatoes, cut a cross on the bottom of each.

Flat anchovies in oil, drained 1 head of crisp lettuce, such as romaine, leaves separated 2–3 scallions, thinly sliced sea salt and freshly ground ti r va ia 12 salt-packed anchovies, rinsed, or on Add some cooked green beans, some boiled new potatoes, and a few hard-boiled eggs, shelled and quartered. indd 3/24/09 22/05/2009 4:30:16 18:42 PM no cook no-cook pea and mint soup prep 10 MINS Special equipment • blender 2 Working in batches if needed, process the peas, stock, mint, and thyme in a blender until smooth.

6 tbsp extra virgin olive oil 3 tbsp white wine vinegar 2 garlic cloves, finely grated or crushed through a press 1–2 tsp Dijon mustard 2 Cover the beans with hot water and let stand for 5 minutes. Drain 3 Put the tuna and tomatoes in a bowl, and drizzle with half the 1 cup (125g) frozen fava beans or baby lima beans 2 x 6oz (175g) cans tuna in olive oil, drained 10 cherry tomatoes, halved handful of flat-leaf parsley, finely chopped dressing. Sprinkle in half of the fresh herbs, and season with salt and pepper.

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