Discover easy, accessible, and fun techniques for making beautifully decorated cupcakes with Cupcake Decorating Lab! This inspiring guide starts out with basic techniques, such as frosting cupcakes with an offset spatula; using a piping bag and tips; flooding cupcake tops with icing; frosting with chocolate ganache; and tinting buttercream.
The labs in the book cover a wide variety of exciting decorating techniques, such as how to make sugared and candied fruit and flower garnishes; stamping, stenciling, and piping on fondant; and scroll work, writing, and borders. You’ll also find fun ideas for children, weddings, holidays, entertaining, nature themes, and more. Plus, the author includes all of her favorite cake and icing recipes! Create the most delicious and stylish cupcakes imaginable with Cupcake Decorating Lab!
Bridget Cavanaugh Thibeault, chef/owner of Flour Girl (http://www.flourgirl.net), and co-proprietor, with John Emerman and Tatyana Rehn, of Luna Bakery & Café (http://www.lunabakerycafe.com) in Cleveland Heights, began her career in advertising in Chicago after earning a degree from Marquette University. A love for cooking and creativity led her to culinary school where she earned an Associates of Applied Science Degree in Culinary Arts from the Cooking & Hospitality Institute of Chicago. She then moved to New York City to become a Food Stylist, gaining experience in both print and television for major food brands and publications. Flour Girl, her custom cake and dessert business, was launched as a creative side business. She returned to Chicago in 2004 to work as Culinary Director at a culinary consulting firm doing recipe and menu development, testing, writing, product ideation and food styling. In 2006, Bridget relocated to her hometown of Cleveland, OH to focus on her growing Flour Girl business. In addition to running Luna Bakery, she continues to freelance as a Culinary Consultant and Food Stylist and teaches baking and pastry classes at Viking Culinary Center in Lyndhurst.