by Merehurst · Tuttle Publishing · tapa blanda · ISBN 9781853917530
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«International School of Sugarcraft: Book 2» is Nicholas Lodge's advanced guide to cake decorating (Tuttle Publishing, paperback, 256 pages, English).
A volume for experienced decorators: it develops refined techniques such as piping and brush embroidery, lacework, figure modeling, sugar flowers, bas-relief, pastillage and filigree. It explains step by step how to execute these ornamental finishes to raise the complexity of cakes.
Second volume of the International School of Sugarcraft series; the cover lists Nicholas Lodge as principal tutor and Ann Baber, Lindsay John Bradshaw, Anne Smith and Cynthia Venn as tutors.
For advanced-level baking enthusiasts and professionals who want to expand their ornamental sugar techniques.
Chef Nicholas Lodge was a pastry chef, master cake artist, author and instructor. He was the co-owner of the Atlanta-based International Sugar Art Collection, a retail gallery and school teaching all levels of cake decorating and sugar arts. He was best known for creating botanically correct gum paste flowers. Lodge was an instructor at the French Pastry School in Chicago, Illinois. He was a recurring judge on Food Network Challenge, he judged annually at the Omni Grove Park Inn National Gingerbread House Competition and other regional competitions.
