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Engels
Hardcover
9781905113156
Druk: 1
maart 2010
320 pagina's

Boek is ongelezen/ongebruikt

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A Unique Guide to Cake Decoration by a World-class Tutor

• 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.
• Debut title amalgamating a lifetime's work from a master craftsman.

The Art of Royal Icing is the long-awaited debut title from one of the world's greatest sugarcrafters. With a career in cake decorating spanning over six decades, the exceptional work of Eddie Spence MBE is presented in this unique and comprehensive book, demonstrating how you can use royal icing to decorate everything from an imposing wedding cake to a modest mini cake.

Cake decorators of all abilities can learn and perfect the skills and techniques required for royal icing from one of the world's most well-respected tutors. 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 their skills into practice.

As a celebration of a lifetime's work from one of the world's best-loved sugarcraft tutors, a biography of Eddie Spence tells the endearing and fascinating story of how a shy bakery apprentice came to become a master of royal icing.

"This beautiful book shows Eddie's immense skill, uniqueness and individuality within its pages. Those of us who have had the good fortune to attend one of his classes, or meet him, will recognise his distinctive work and his endearing quality." Paddi Clark

"I have found in life you meet a lot of people who are very good at their chosen career. Occasionally, very occasionally you come across a real master. This happened to me when I met Eddie. I have no hesitation in saying that, bar none, he is the best confectioner, baker, cake decorator I have ever met in my life." Phil Vickery

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