Table of Contents:
1. Raw Materials Flours — butter — margarine — shortenings — sugars — eggs — selection of fruit— washing of fruit — cherries.- 2. Standardization Cake sizes and shapes — preparation of hoops — wooden frames — three-tier cakes — cake weights — larger cakes — hexagonal cakes.- 3. Wedding Cake Manufacture Recipes — method of mixing — baking the cake — baking temperatures and times — storing.- 4. Almond Icing Ingredients — types of paste — almond content — weight per cake — applying the almond paste — coating the sides — exhibition-type cake.- 5. Royal Icing Icing sugar — types of egg white — to improve whiteness — making royal icing — hand method — machine method.- 6. Selection of Equipment Containers for icing — spatulas — knives — types of turntables — choice of piping tubes — making the paper bags.- 7. Elementary Piping How to begin — piping lines — pressure — parallel lines — horizontal lines — making squares and curves — piping dots — scroll work — method of overpiping — simple borders.- 8. Coating the Cake Sugar consistency — coating round cakes — number of applications — final coating — square cakes — exhibition dummies — method of coating.- 9. Drawing and Designing Tools — division of circles — more advanced design — cake borders — plastic curves — compass and ink — more shapes — to make an ellipse — stencils.- 10. Decorating a Wedding Cake Cutting a wedge — use of templates — tying a bow — coloured cakes — decorating a three-tier cake — border pipings — wedding decorations — pillars — top ornaments — decorative stands.- 11. Advanced Piping How to pipe a circle — flange borders — base border — soft sugar work — wax-papers andbrushes — preparation and method.- 12. Modern Designing Three-tier design — removal from wax-paper — applying borders to cake — square wedding cakes — hexagonal cakes — fixing the panels.- 13. Celebration Cakes Silver wedding cakes — golden wedding cakes — anniversary cakes — christening cakes — special wedding cakes — panels — net work — making a belfry — commercial wedding cakes — design and preparation — time and cost analysis.- 14. Heraldry Terminology — constructing shields for a cake — colours — points of escutcheon — party lines — ordinaries — sub-ordinaries — roundels — charges.- 15. Gum Paste Its application — making the paste — correct consistency — cut-outs — moulded work — making the moulds — moulding the paste.- 16. Birthday Cakes Use of colour — standard weights — recipes — fruit cakes — layer cakes — plain cake mix — numerical birthday cakes — colour application — the use of fondant — ready-prepared coatings.- 17. Lettering Different styles — Roman letters — ornamental lettering — block capitals — letter transfers — sugar-filled letters — colouring — script — writing in sugar — initials.- 18. Flower Piping Piping equipment — rose nails and their use — petal formation — narcissi — flower centres — daisies — six-petalled flowers — sweet peas — pansies — carnations — roses — snowdrops — crocus — daffodils — tulips — primroses — palm and catkins — fuchsia — lilac — fruit blossoms — wild rose.- 19. Figure Craft: Birds Blue tit — how to draw it — chaffinches — drawing baby birds — kingfisher — robins — piping birds commercially — colouring — swans — drawing a cockerel — geese — to pipe chickens —drawing with circles — doves — swallows — storks — pheasant — partridge — wild duck — budgerigars — parrot — owls.- 20. Figure Craft: Animals Rabbits — figures in motion — squirrels — sketching — stages of piping — hare — puppies and cats — lambs — hunting — galloping horse — elephant — circus animals — reindeer.- 21. Figure Piping Exhibition motifs — piping direct on to cake — use of colour — crinoline lady — butterflies piped on wax-paper.- 22. Colour Craft Elements of painting — colour charts — primary and secondary colours — neutral colours — edible colours — first attempts in colour — bird life — robin on branch — flower studies — painting a wild rose — sprays — foliage and trees — building up a scene — background and foreground — skies and sunsets — to paint water — reflections and shadows — harmony — coloured borders.- 23. Colour for Birthday Cakes Nursery rhymes: Jack and Jill — Little Miss Muffet — Little Jack Horner — Little Boy Blue — Humpty Dumpty — drawing in an oval — Aladdin — drawing with squares — fairy cottage — wishing well.- 24. Borders for Birthday Cakes Colour schemes — star tubes and border construction — using petal tubes — marbling.- 25. Novelty Cakes Children’s cakes: engine — boats — novelty houses — covering with sugar paste — old woman’s shoe — marzipan guitar — open book — 21st birthday cakes — centenary cake — sporting activities.- 26. Party Cakes Numerical cakes — special frames — colouring — nameplates — decorations: horses and ballet — fruit as borders.- 27. Exhibition Commercial Cakes Exhibition standards — points in judging — evenness and simplicity — schedules — cake boxes — colourdispensing.- 28. Marzipan Preparation of marzipan — modelling tools — making roses — rose-buds — commercial style sweet peas — narcissi — fuchsia — carnations — marzipan fruit — marzipan figures — chick — swan — clown — elephant.- 29. Chocolate Preparation — temperatures — piping on wax or greaseproof paper.- 30. Christmas Cakes Marketing and display — recipes — decorations — standard sizes — selection of designs — pre-season preparation — cut-out motifs — inscriptions — rock sugar — marzipan borders — icicles — use of chocolate..- 31. Commercial Production Type of cake — standards and sizes — oven capacity — hoops and liners — cake weights and numbers — fully iced cakes — boards — almond icing — use of sheeter — use of moving web — stages in coating cake — icings and decorations — size of frill.- 32. Packaging of Cakes Cellophane wrappings — wrapping methods — machines — frilling the cake — cake boxes.- 33. Method Study in Mass Production Flow-line production — balance of work — training a team — work on moving web — break-down of work — work of service hand — packing.- 34. Quality Control Setting the standard — development department — recording specifications — packaging — visual samples.- 35. Bakery Hygiene Personnel — working conditions — care of raw materials — dried fruit machines.- 36. Conclusion.