Description or summary of the book: 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.
Estimated reading time (average reader): 11H14M7S
Other categories, genre or collection: General Cookery, Cakes, Baking, Icing & Sugarcraft, Hotel & Catering Trades
Available formats: PDF, DOC, WORD, TXT, EPUB, DOCX, HTMLZ, TXTz. Compressed in TZ, ZIP, RAR, TAR.XZ, CBZ, JAR, 7-ZIP