Cakewalk by Margaret Braun
Adventures In Sugar With Margaret Braun

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"Cakewalk" showcases and makes available for the first time the superbly decorated cakes that have earned cake decorator and sugar artist extraordinaire Margaret Braun her stellar reputation.
This book contains easy-to-follow step-by-step instructions for constructing fifteen of Braun's greatest creations. In addition to offering the tools and a foolproof decorating method for each featured cake, Braun also provides the creative and culinary background on each of her confections. Each sugar masterpiece is the result of many influences--all of which are conveyed through Braun's own words and an elegant blend of imagery that includes her diverse visual references, magnificently drawn and hand-lettered schematic cake plans, illustrations done in food coloring, and especially commissioned photography by renowned photographer Quentin Bacon.
Braun also reveals her secrets for beautiful cakes, such as achieving the perfect consistency for fillings and icings, mixing colors to get the right hue, and combining colors and motifs successfully. A visual glossary covers every decorative motif featured in the book, describing its creation through clear visuals and easy-to-follow text. The volume also includes Braun's favorite recipes, including basic cakes, an array of icings and ganaches, rolled fondant, pastillage, marzipan, and family recipes like Braun's mother's flourless chocolate cake. Finally, a detailed listing and description of the necessary cake-decorating tools and a sources section round out this definitive work.

About Margaret Braun

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Margaret Braun is a sugar artist whose work explores the connection between the food arts and fine arts. She began working in pastry kitchens while studying art. Her remarkable cakes have been exhibited internationally, shown on major network television and in notable films, and featured on the covers of Food Arts and Gourmet, and in the New York Times, New York magazine, Food & Wine, Martha Stewart Weddings, Bride's, InStyle, Lucky, the New York Observer, and Interview, among other prominent publications. A resident of New York City, Braun maintains a distinguished clientele and a 27 rating in Zagat's.Quentin Bacon's work has appeared in Vogue Entertaining (Australia), Gourmet, Food & Wine, and Metropolitan Home, as well as in Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten, R.S.V.P. by Nan Kempner, and Holiday Food by Mario Batali. Born in Australia, Bacon lives in New York City.
Published September 22, 2001 by Rizzoli. 224 pages
Genres: Cooking. Non-fiction

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Margaret Braun is a sugar craft master, for whom a cake is a work of fine art.

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