Sugar Flowers (The Art Of Sugarcraft)
June 25, 2009
This slim volume by Nicholas Lodge was loaned to me quite a while ago; at the time I wasn’t impressed, its 70′s appearance fuelling my judgement that it was passe, outdated techniques by old-fashioned pastry artists.
It is easy to be dismissive of things when you don’t understand them, I guess; now -as I get more and more into my cakemaking – books like these prove capable of adding a little something-something to my repertoire, and are a welcome part of my library.
This out-of-print British book, part of the ‘The Art of Sugarcraft’ series, is a good resource, with step-by-step instructions of dozens of flowers in varied arrangements. Roses, orchids, carnations, fuschia, daisies, in corsages, vases, or bouquets; silk, butter cream, or sugar; piped, pulled, or plunger-cut – all explained carefully.
All in all, a useable reference work for cake designers.