Table Of Content

K O K S T E P - B Y - S T E P P E S T E P - B Y - S T E P I S T E P - B Y- S T E P Bake and decorate your dream cake in the comfort of your home S H with tips and tricks from Cherylshuen, an established boutique U E bakery dedicated to serving the best and most beautiful sweet N treats. Featuring elegant designs, fancy sculptures and adorable figurines, every page leads to a sugar-coated treat for any DECORATING DECORATING occasion from birthday celebrations for young and old to S T engagement parties and Christmas get-togethers. Discover how E with CHERYLSHUEN P DECORATING with CHERYLSHUEN the professionals combine fl avour and fl air to create stunning - B cakes in this essential guide that includes: Y - S T Personalise your creations • Fully illustrated step-by-step instructions and techniques E with CHERYLSHUEN P that are achievable even if you are a novice and transform ordinary cakes C • Decorating projects to apply these various skills, from A into dazzling eye candy! shaping fl ower decorations, moulding fi gurines and K animals, to piping and painting designs E • Techniques for cake decorating fundamentals, like D Kok Pei Shuen is the owner-chef and assembling tiered cakes and sculpting cakes into E chief designer of Cherylshuen, a boutique various shapes C bakery dedicated to serving the best O • Tried and tested recipes for delicious cakes, rich and most beautiful personalised cakes buttercreams, chocolatey ganache, smooth fondant R and sweet treats. Her passion for cake and colourful fl ower paste A decorating was ignited while searching T for the perfect wedding cake for her big I day, which she eventually created on her N own after several attempts and countless G nights of research. It was during this time that she decided to embark on a career in w cake decorating. This led her to become i t one of the most highly sought-after cake h C designers in Singapore. Her work has H been featured on Singapore radio E R and TV, as well as in magazines such Y L as Singapore Tatler Weddings, S H Wedding & Travel, Style: Weddings U and Female Brides. E N An established and skilful baker, Pei Shuen is always willing to share tips and techniques for making beautiful, great- tasting cakes. She also conducts courses on cake decorating, where she inspires M a every student to create his or her own rs h dream cake. a ll C COOKERY av www.cherylshuen.com Ce ISBN 978-981-4398-09-1 un Follow Cherylshuen on Facebook and Twitter ,!7IJ8B4-djiajb! isindis eh KOK PEI SHUEN cake decorating cover.indd 1 7/1/14 10:32 AM S T E P - B Y - S T E P DECORATING with CHERYLSHUEN cake decorating_Aud 5 Nov.indd 1 7/1/14 10:29 AM cake decorating_Aud 5 Nov.indd 2 7/1/14 10:29 AM S T E P - B Y - S T E P DECORATING with CHERYLSHUEN KOK PEI SHUEN cake decorating_Aud 5 Nov.indd 3 7/1/14 10:29 AM 4 cake decorating_Aud 5 Nov.indd 4 7/1/14 10:29 AM Your sharing enriches my journey of learning. Especially for you, Teachers in my life. 5 cake decorating_Aud 5 Nov.indd 5 7/1/14 10:29 AM CONTENTS Acknowledgements 9 Introduction 11 How to Use This Book 13 Equipment and Tools 15 Preparing Cakes for Decoration 25 Decorating Projects 34 Templates 155 Cake and Icing Recipes 156 Colour Tinting 172 General Notes 173 Weights and Measures 175 6 cake decorating_Aud 5 Nov.indd 6 7/1/14 10:29 AM 7 cake decorating_Aud 5 Nov.indd 7 7/1/14 10:29 AM Acknowledge ments 8 cake decorating_Aud 5 Nov.indd 8 7/1/14 10:29 AM I would like to thank my mama, Mok Wai Pheng, who has always led a very humble life and never ceased in her effort to ensure all her children received good education. To my dad, Kok Kai Choong, who is always very encouraging and supportive of my ventures, thank you for your unconditional love. Thank you my sweetheart, Chun Ying, for being my great inspiration. Your arrival prompted me to embark on a journey of baking cakes for children. Julie, thank you for being supportive always, I’m grateful for your contributions. I would like to express my gratitude to many people who saw me through this book. Thank you for your patience and kind assistance. Thank you Lydia Leong, for extending this opportunity to me. I am grateful to Audrey Yow, Adithi Khandadi, Liu Hongde, Chong Wen Fuh, Vincent Chun Yong Hua, Leong Wing Keong and Tjon Meilyn Lena for your contributions. I beg forgiveness from all who have been with me over the years, but whose names I have failed to mention. 9 cake decorating_Aud 5 Nov.indd 9 7/1/14 10:29 AM