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By Alan Dunn, 144 pages (HB). Was £17.99Contents: There is a cake for every occasion: whether you are celebrating a wedding, christening, engagement, anniversary or birthday, one of Alan's elegantly understated cakes will form the centrepiece of any celebration. After a comprehensive introduction to all things sugarcraft comes a chapter on flower, foliage and fruit build-ups, which breaks down the assembly of each into manageable and easy-to-follow steps. Next follows a chapter on cakes, showcasing 18 celebratory cakes made using the components featured in the previous chapter. If you're looking for the ultimate guide to sugarcrafting, this book won't fail to impress.
By Lesley Herbert, 144 pages.Contents: Agapanthus, alstroemaria, anemone, aster, azalea, bluebell, brush embroidery, carnation, chincherinchee, chrysanthemum, cymbidium, daffodil, dendrobium, eucalyptus, forget-me-not, freesia, fuchsia, hogarth arrangement, holly, honeysuckle, ivy, jasmine, jewellery boxes, lily, lily of the valley, Michaelmus daisy, mimosa, narcissus, orchids, Peruvian lily, pincushion flower, poinsettia, pollen, primrose, rhododendrum, rose, scabious, silver wattle, chincherinchee, stephanotis, sweet pea. Templates
By Nicholas Lodge & Janice Murfitt, 256 pages. Contents: A beginner's guide for anyone who has never attempted to decorate a cake, as well as an excellent refresher course for those with a knowledge of the basic techniques. Equiment, Fruit cakes, Sugarpaste,sponge cakes, marzipan, royal icing, quick icings and frostings, introduction to piping, piping tchniqus, icing runouts, ribbons, designing a cake, cake boards, sugar moulding, frills and flounces, run-out borders and collars, lettering, tulle, modelling.
By Nicholas Lodge, 256 pages. Contents: The advanced book in this two volume course is for the experienced decorator who wishes to test and expand their skills. It covers decorating with chocolate, chocolate eggs and figures, marzipan figure modelling,pastillage and sugar miniatures, tube embroidery, broderie anglais, lace, brush embroidery, extension work, creating emboidery and lace designs, bas relief and smocking, filigree, advanced figure piping, advanced and freestanding runouts, introduction to sugar flowers, pulled flowers, cutter flowers, wild flowers, making sugar flowers from fresh samples, flower sprays and corsages, competitions and commissions.The book concludes with a section on how to use the skills acquired to enter competitions and cost, design and prepare individual cakes for sale.
By Eddie Spence, 320 pages (HB).Contents: A comprehensive, step-by-step guide to decorating cakes with royal icing. Tutorials, techniques and cake projects explained by an expert with over 50 years teaching experience. Cake decorators of all abilities can learn and perfect the skills and techniques required for royal icing. There are ten step-by-step tutorials which take the reader through everything from simple scrolls and pressure piping to advanced techniques such as extension work and oriental string work. A collection of cake projects gives the reader the opportunity to put skills into practice.
By Alison Proctor, 128 pages.Contents: Equipment, techniques and recipes. Flowers: anemone, bluebell, broom, carnation, crysanthemum, lematis, cornflower, cyclamen, daffodil, daisy, dianthus, eustoma, fresia, gerbera, iris, magnolia, mock orange blossm, open roae, pansy, rose, scabious, snowdrop, tulip, white heather, witch hazel. Leaves: alchmilla, rust-back fern. Presentation and arranging. Cake projects, cutters and templates.
By Paddi Clark, 128 pages (HB).Contents: A step-by-step guide to getting started in sugar floristry. Techniques for Acacia, alstroemaria, calla lily, carnation, cherry blossom, corn poppy, cymbidium orchid, dog rose, mini orchid, Japanese quince, Japonica, magnolia, daisy, rose, sweet pea, tulip. Leaves = bamboo, bear grass, cotinus coggygrie,enonymus, euphorbia, gingko, ivy, mahonia, seencio and wheat.
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