Ariel的超完美韩式挤花艺术·技巧全书(精装)(专业级韩式奶油霜挤花图解书)

推荐序.....................................................004 前言.........................................................008 致谢........................................................011 Chapter 01 蛋糕体制作......................016 抹茶戚风蛋糕.........................................020 香蕉巧克力蛋糕......................................022 苹果焦糖蛋糕.........................................024 柠檬蛋糕.................................................028 胡萝卜蛋糕.............................................031 延伸介绍：双层蛋糕抹面技巧.................023 延伸介绍：裸蛋糕抹面技巧....................026 延伸介绍：淋面技巧...............................026 延伸介绍：直立式抹面技巧....................030 Chapter 02 奶油霜制作与调味..........032 奶油霜配方.............................................034 奶油霜调味.............................................036 Chapter 03 奶油霜调色......................038 基本色调制.............................................040 调色的基本技巧与原则...........................041 12色阶调色.............................................042 Chapter 04 挤花技巧...........................068 玫瑰花蕾.................................................076 小玫瑰.....................................................080 大玫瑰.....................................................082 英式玫瑰花蕾.........................................084 英式玫瑰.................................................088 小菊花.....................................................092 乒乓菊.....................................................094 大菊花（全开）........................................096 大菊花（内包外开）.................................100 绣球花a（单朵）......................................104 绣球花a（成团）......................................106 绣球花b（单朵）......................................108 绣球花b（成团）......................................110 水仙........................................................112 苹果花.....................................................114 牡丹花蕾.................................................118 大牡丹、小牡丹......................................120 桔梗........................................................124 五瓣花.....................................................126 苍兰........................................................128 樱花（单层）............................................132 樱花（双层）............................................134 小雏菊.....................................................136 银莲花.....................................................140 绿球藻.....................................................142 叶子.........................................................144 多肉植物a................................................148 多肉植物b...............................................150 多肉植物c................................................152 多肉植物d...............................................154 多肉植物e................................................155 Chapter 05 组合...................................158 半月形.....................................................163 延伸半月形.............................................167 平面花环形.............................................171 立体花环形.............................................175 满版盛开形.............................................181 延伸介绍：杯子蛋糕组合........................186 Chapter 06 创意造型蛋糕...................188 蓬蓬裙的夏天　2D双层玫瑰蛋糕...........190 优雅的仕女　粉橘菊花挤花蛋糕............194 婚礼*美的配角　牡丹真花蛋糕............198 秋意上心头　无花果裸蛋糕...................202 希望　黑色奶油霜蛋糕...........................206 英伦色彩　彩虹戚风蛋糕.......................208 云朵上的白日梦　巧克力裸蛋糕............212 复古独角兽　2D挤花蛋糕......................216 大自然的祝福　树叶装饰挤花蛋糕........220 经典、简单、时尚　黑白挤花蛋糕........222 延伸介绍：2D挤花技法..........................192 专题1.森林派对..................................224 欢乐动物森林.........................................228 原木色系森林玫瑰..................................232 森林里的叶子蛋糕..................................236 超梦幻粉红玫瑰......................................240 专题2.奶油霜挤花比美翻糖糖花.....226 奶油霜玫瑰挤花与翻糖蛋糕...................247 翻糖绣球糖花与奶油霜蛋糕...................250