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THE GILDED CAKE BY FAYE CAHILL

$35.00

Make cakes that sparkle with this guide to metallic cakes from cake designer Faye Cahill. Faye begins by exploring the materials available to modern cake decorators then shows you the techniques for success. 12 stunning cake projects follow, each with an smaller project for beginners. Create cakes that shimmer and shine with this must-have guide. 

Book Features:

  • The only book to focus on metallic cakes - a key trend in cake decorating.
  • Features all the techniques needed for effective metallic designs, using both traditional and cutting-edge materials.
  • Faye Cahill's elegant designs have won her the admiration of over 240,000 online followers.


About the author:

Faye Cahill has been a professional cake decorator for more than 20 years. Her company, Faye Cahill Cake Design, is based in Sydney, Australia. Faye's design aesthetic pairs tailored, refined looks with fine detailing and stylized flowers. Her work has been featured in trade magazines such as Cake Masters and online trend-spotting blogs like CakeGeek, as well as in wedding blogs and publications, including Brides.com, Style Me Pretty and Modern Wedding. Faye has a passion for teaching her techniques in local and international workshops, as well as on Craftsy.

INTRODUCTION
Recipes: ganache, meringue, royal icing, edible glaze
Equipment: essential tools and equipment required for multiple cake projects
Edible Materials: gumpaste, fondant, cornflour, piping gel, wafer paper, chocolate, edible beads
Metallic Materials: lustre dusts, aerosol sprays, gold and silver leaf, dragees, glitter

METALLIC TECHNIQUES
Painting: lustre wash and mixing colours, hand painting, transferring a design, calligraphy, highlighting
Gilding: using gold and silver leaf 
Airbrushing: flooding, stencilling 
Applying: edible beads, wafer paper, sequins, dragees, glitter 
Finishing: alternatives to alcohol, buffing, polishing 
Golden Rules: designing with metallic in mind

12 stunning step-by-step CAKE PROJECTS using the techniques learned and more

GENERAL TECHNIQUES
Layering, applying and smoothing ganache
Covering with fondant
Dowelling and stacking 
Cake board finishing, icing and trimming cake board