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콩맘의 해피 베이킹 다이어리 (Congmom’s Happy Baking Diary) 이동콩맘의 해피 베이킹 다이어리 (Congmom’s Happy Baking Diary)10% 28,800원
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LESSON 01. Basic Tools & Ingredients
01. Basic tools 02. Essential ingredients- Fresh cream 03. Decoration ingrediens LESSON 02. Making Whipped Cream for Decoration 01. Preparing fresh cream 02. Types of creams and appropriate whipping density LESSON 03. Cutting Sponge Cakes and Filling with Whipped Cream 01. Before cutting and filling 02. Cutting and filling round cake1 03. Cutting and filling round cake2 04. Cutting and filling dome cake LESSON 04. Icing 01. Traditional technique of icing round cake 02. Simple technique of icing round cake 03. Icing dome-shaped cake 03-1. Icing dome cake- Basic 03-2. Icing dome cake- Wave pattern 03-3. Icing dome cake- Modified wave pattern 03-4. Icing dome cake- Narrow lines 03-5. Icing dome cake- Wide lines 04. Traditional technique of icing chiffon cake 05. Icing square cake 06. Icing heart-shaped cake LESSON 05. How to Restore and Finish Icing 01. When the side is pyramid shaped 02. When the side is inverted-pyramid shaped 03. When the cream on the side is separated 04. When the entire cream on the cake is separated 05. Simple method to build the crown on the cake 06. When the crown on the cake is partially not built 07. When the bottom of the cake is not clean 08. Transferring and finishing the cake LESSON 06. Decorating with Piping Nozzles 01. Closed star nozzle 01-1. Piping rosettes 01-2. Piping traditional shells 01-3. Piping modified traditional shells 01-4. Piping laid shells 01-5. Piping hearts 01-6. Piping ropes 01-7. Piping reverse shells 01-8. Piping connected reverse shells 01-9. Piping modified connected reverse shells 02. Round nozzle 02-1. Piping teardrops 02-2. Piping laid teardrops 03. French star nozzle 03-1. Piping teardrops 03-2. Piping laid teardrops 03-3. Piping hearts 04. Ruffle nozzle 04-1. Piping basic ruffles 1 04-2. Piping basic ruffles 2 04-3. Piping small ruffled flowers 04-4. Piping connected small ruffled flowers 04-5. Piping barley ears 04-6. Piping waves 04-7. Piping ruffled waves 05. Pattern making nozzle 05-1. Piping straight and curved lines 05-2. Piping big ribbons 05-3. Piping ribbons 05-4. Piping hearts 1 05-5. Piping hearts 2 06. V-shaped (St. Honore) nozzle 06-1. Piping basic embossing 06-2. Piping weaved embossing 07. Drop flower nozzle LESSON 07. Decoration Techniques Using Other Tools 01. Decoration using a spatula 01-1. Scooping peaches 01-2. Scooping dumplings 01-3. Scooping petals 1 01-4. Scooping petals 2 02. Decoration using a fork 03. Decoration using a measuring spoon 04. Decoration using a plastic card 05. Decoration using a brush 06. Decorations using rectangle and triangle cake combs LESSON 08. Congmom's Cake Diary 01. Basic cake finished with laid piping technique 02. Basic cake finished with teardrop piping technique 03. Basic cake finished with single line heart piping technique 04. Basic cake finished with closed star nozzle 05. Basic cake finished with drop flower nozzle 06. Basic cake finished with French star nozzle 1 07. Basic cake finished with French star nozzle 2 08. Basic cake finished with French star nozzle 3 09. Wreath style cake finished with ruffle nozzle 10. Square cake finished with ruffle nozzle 11. Square cake finished with V-shaped (St. Honore) nozzle 1 12. Square cake finished with V-shaped (St. Honore) nozzle 2 13. Chiffon cake finished with V-shaped (St. Honore) nozzle 14. Chiffon cake finished with two nozzles 15. Oreo dome cake finished with straight edged dome cake scraper 16. Dome cake finished with ruffle nozzle 17. Mango ganache drip cakes 18. Two types of tree cakes 19. Heart cake finished with V-shaped (St. Honore) nozzle 1 20. Heart cake finished with V-shaped (St. Honore) nozzle 2 21. Line pattered cake finished with V-shaped (St. Honore) nozzle 22. Chiffon cake finished with scooping technique 23. Pumpkin dome cake finished with a plastic card 24. Melting cake using fresh cream 25. Chiffon cake decorated with various fruits 26. Chiffon cake finished with round nozzle 27. Chiffon cake finished with two-toned icing 28. Tall cake finished with rectangle cake comb 29. Pattern cake finished with spatula 30. Round cake finished with double icing 31. Children's cake finished with sprinkles 32. Round cake finished with two types of nozzles 33. Square cake finished with big ribbon pattern + Lined Dome Cake + Tambourine Cake + Pumpkin Matcha Cake + Barefoot Dome Cake LESSON PLUS. Sponge Cake Recipe 01. Genoise 02. Chiffon - Editor's Pick |
저자 소개 1
건축을 전공하고 수학을 가르치다 생크림 케이크 디자인 스킬을 전하고 있어요. 국내와 해외 출강을 통해 여러 가지 환경과 변수를 익혔고 지금은 혜화동에서 ‘콩맘케이크’ 한옥 스튜디오를 운영하며 생크림 케이크 디자인 스킬 수업을 진행하고 있어요. 지은 책으로는 『콩맘의 케이크 다이어리: Cake Design Recipe』, 『콩맘의 해피 베이킹 다이어리』가 있어요.
최근작 : 『Cake Design Recipe : Congmom's Cake Diary 2 (영문판)』,『콩맘의 케이크 다이어리 2 Cake Design Recipe』,『Congmom’s Cake Diary : Ca
건축을 전공하고 수학을 가르치다 생크림 케이크 디자인 스킬을 전하고 있어요. 국내와 해외 출강을 통해 여러 가지 환경과 변수를 익혔고 지금은 혜화동에서 ‘콩맘케이크’ 한옥 스튜디오를 운영하며 생크림 케이크 디자인 스킬 수업을 진행하고 있어요. 지은 책으로는 『콩맘의 케이크 다이어리: Cake Design Recipe』, 『콩맘의 해피 베이킹 다이어리』가 있어요.
최근작 : 『Cake Design Recipe : Congmom's Cake Diary 2 (영문판)』,『콩맘의 케이크 다이어리 2 Cake Design Recipe』,『Congmom’s Cake Diary : Cake Design Recipe (영문판)』
최근작 : 『Cake Design Recipe : Congmom's Cake Diary 2 (영문판)』,『콩맘의 케이크 다이어리 2 Cake Design Recipe』,『Congmom’s Cake Diary : Cake Design Recipe (영문판)』
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Cake Design Recipe : Congmom's Cake Diary 2 (영문판) 이동Cake Design Recipe : Congmom's Cake Diary 2 (영문판)41,400원 10%
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콩맘의 해피 베이킹 다이어리 (Congmom’s Happy Baking Diary) 이동콩맘의 해피 베이킹 다이어리 (Congmom’s Happy Baking Diary)28,800원 10%
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There are already many books on cake design available. Flower cakes made with buttercream, and Tteok (rice cake) cakes made with white bean paste. All these are cake designs that have been popular past 2~3 years. Among many types of cakes, I started planning with the idea of the most favored cake design available in any dessert cafe, cakes that do not go out of trend- and thought, ‘I wish there is a technical book on whipped cream cake design.’
As a book containing whipped cream cake design skills, I wanted to include theoretical content and designs that reflect the latest trends. Not only so but at the same time being able to learn efficiently and applied practically by those who do baking as a hobby and even by professionals in the industry who runs a dessert cafe. Jung Hayeon, the author of this book, is very popular in this field that she teaches not only in Korea but also overseas, such as in China, Taiwan, and Singapore. In order to include all the skills related to the handling of whipped cream and design of the cake in this book, the manuscript was revised, supplemented and photos have been retaken numerous times to make it easy to understand all the know-how that the book can contain. I hope all the beautiful works that bloomed in her hands will also bloom in the hands of the readers who will utilize this book. --- 본문 중에서 |
출판사 리뷰
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‘Cake design’ is not easy to define in short. Still, it refers to something that can bring out the beauty and taste stimulation created by integrating various elements such as shape, size & composition, color & decoration. More than ever these days, cakes with unique designs are pouring out beside the ordinary shapes such as round, dome, and square. You can find easy and detailed explanations of all steps that have to do with the designing skills of whipped cream cakes. How to determine how much to whip to suit the purpose, how to cut the sponge, sand the cream, and do icing according to its shape, various decoration skills using different kinds of piping tips and tools, including 33 of her cake designs which so many have been curious about; all are explained in detail as if you would watch a video. In addition to Congmom’s 33 cake designs, you can utilize this book to practice decorating techniques with piping tips and other tools so that you can apply them to your own design.
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