The International School of Sugarcraft Book One (英語) ペーパーバック – 1999/1/15
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The International School of Sugarcraft is the most comprehensive course on sugarcraft ever published.
This edition, Book One, is arraigned as a twenty-lesson course book that teaches how to make perfect cakes, icings and frostings, runouts, ribbonwork, frills, collars, lettering, modelling and piped decorations. This cake decorating book is the perfect foundation for anyone who has never decorated a cake and an excellent refresher and reference book for those with basic skills. Inside this cake decoration book are over 100 tested recipes, step-by-step photographs, and detailed captions that will inspire confidence in cake decorators of all backgrounds. By completing this course the beginner will have mastered all the skills necessary to bake, cover, and decorate beautiful cakes. The instructions in this cake decorating guide are detailed and easy to follow and you will be making edible works of art in no time at all.
The author of this series, Nicholas Lodge, is one of the world's foremost authorities on cake decorating and sugarcraft. Chef Lodge has authored 11 books on the subject and has been awarded numerous honors for his work. Don't learn from the rest when you can learn from the best!
This volume and its successor, Book Two, have been combined to create The Ultimate Guide to Sugarcraft, the comprehensive guide to all things sugarcrafting.
There is absolutely nothing in this book that a contemporary American cake decorator will use as is. This is a collection of classy and classical heirloom designs and techniques that can add a touch of charm, interest, and uniqueness to modern cakes.
The emphasis is on the small details. There are sections in this book that I hadn't seen anywhere else. There are so many ways in which ribbons can be used to fill or supplement an otherwise staid design; the concept of less-is-more in which a small repeated element is more powerful than a single large element. I had never seen something called a 'cake collar.' I don't think it's something I will ever do, but I found the concept very interesting and the look it produces extremely interesting. The demonstration as to how to produce small royal icing flowers to cluster here and there is very tempting and delicate. Techniques such as crimping, cornelli work, plaques, sugar molds, frills, and incorporating tulle as a design element all work to inspire ways to think beyond the box, even in modern designs. There are many templates provided, including lovely alphabets.
This is really a book worth getting, owning, and reviewing for inspiration, how-to-tips, and unusual approaches that will make your design and implementation different and better than all the rest.
- Very detailed instruction (both verbal and photo)
- Directions/recipes are very clear to the newest beginner
- Tell you clearly what tools you need for each project/skill
- Good range of skills to begin with (20 full lessons)
- Measurements in both standard and metric units
- Written with the British terms, which are slightly different than the American (I recommend learning both so this isn't a huge con, just
something to be aware of)
- Some of the techniques are a bit outdated (originally written in 1988, this was published 1998); the majority are still very relevant.
- Some of the techniques may be a little more British in taste (i.e. fruit cake, etc.)
Overall, a worthwhile tool and very well constructed book. I would recommend it for people who are interested in learning sugar and cake decorating techniques/recipes and who are just starting out.