The International School
The advanced book in this two volume course is for the experienced decorator who wishes to test and expand their skills. It covers tube embroidery and Broderie Anglaise, brush embroidery and lace, marzipan figure modelling, chocolate figures and eggs, pulled flowers, sugar flower sprays, filigree, extension work, miniatures, complicated run-outs and piping, designing and interpreting patterns and dozens of hints and tips for creating exquisite cakes.;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.
A great resource for anyone who is interested in cake decoration. So many techniques and the pictures of how they are achieved.-Wavesofglory
This is the second book of the series, and as ever is fantastic. The book is slighty more advanced than the first is is packed full of very useful and help step by step tips. There are sections all about chocolate, embroidery, making flowers, recipes, runouts, figure piping, bas relief, marzipan....I could go on because the techniques are endless. A must have for a cake maker or someone who just wants to try different methods and styles.E. Ellick
Fantastic book especially for royal icing and run outs, this is advanced work but you are taken through the stages which give you the confidence to try it and succeed. Every thing you need in one book. Arrived before date stated, very good Seller.-Hoppy
This sugarcraft book was for me, very useful, and great to refer back to when needed. Very informative good book.-Wendy
DOWNLOAD COOKING EBOOK THE INTERNATIONAL SCHOOL OF SUGARCRAFT - Book Two Advanced | 135 Mb | Pages 253 | PDF | English
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