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The International School of Sugarcraft Book One (Bk.1) Paperback – January 15, 1999

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$18.24 FREE Shipping on orders over $35. Only 3 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

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The International School of Sugarcraft Book One (Bk.1) + International School of Sugarcraft: New Skills and Techniques (International School of Sugarcrafts), Vol. 3 + The Complete Photo Guide to Cake Decorating
Price for all three: $62.30

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Product Details

  • Paperback: 256 pages
  • Publisher: Merehurst Limited (January 15, 1999)
  • Language: English
  • ISBN-10: 1853917486
  • ISBN-13: 978-1853917486
  • Product Dimensions: 8 x 0.7 x 11 inches
  • Shipping Weight: 2.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #75,865 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

152 of 153 people found the following review helpful By Nancy Rice on November 3, 2000
Format: Paperback
This is a pretty big book,it is all in color.If you really like cake decorating you will find use for it.It really is what i would consider to be a cake decorating dictionary.I wish it had more finished cake picture's,i love seeing other's work & getting ideas from it.It starts off going over equipment{such as cake boards,colors,icing bags,mixer,bowls,etc]then moves on to some cake recipes.The recipes are for 7-kinds of sponge cake,how to make sugared flowers,4 kinds of fruit cake.It starts off the recipes with the way the do them in England{measures in oz.grams & cm}then in the American way{cups & oz}.Goes over how to make marzipan,then how to put it on a cake,apricot glaze,some sugarpaste & fondant.Royal icing,buttercream,chocolate fudge icing,all of these have recipes & pictures of how to make them.How to make a parchment bag,simple piping {star's,basketweave,lines,rope,leaves,swirls,shells}.Then it moves on to making flowers,here they cut the parchment bag to make the shapes instead of using a tip.I prefer to use a tip so unless you cut the bag you'll have to guess on what tip to use.The flowers they make are very small & dainty,very pretty.However you can make them bigger,it goes step by step with pictures.They show a buttercup,violet,rose,daisey,primerose and a swirl flower.How to make an icing run-out,using ribbons,has wonderful templates for plaques/collars/scrolls.Then we move onto sugar molds,such as eggs & vases.Templates for several differnt writing styles & number templates.Some very pretty Tulle work,then we on to modelling.Using marzipan or sugarpaste it shows how to make a sheep,mouse,cat,chicken,pig,horse,cow,clown, rose and a farmer. This is a very nice book,keep in mind it is from England.Over there they like to use fondant/sugarpaste for their cake decorating,where we Americans prefer buttercream.It is a good teaching guide.
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55 of 56 people found the following review helpful By "bi77" on June 14, 2002
Format: Paperback
This is an exceptionally good book if you're trying your hand at making fancy cake decorations for the first time. It is in full colour and gives extremely good illustrations of how to go about all the basic techniques. It covers everything; working marzipan, sugarpaste, butter icing, and royal icing - all kinds of uses. It is really the best book I've encountered so far. It also has some cake recipes as well as recipes for how to make the different cake coverings. Definitely a worthy buy.
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25 of 26 people found the following review helpful By Toni VINE VOICE on April 30, 2009
Format: Paperback
I offer an advance warning in that this will be a rather long review, but because of the deep well of cake decorating instruction that this book offers, I felt it was worth the time. I've become a devotee of his, as countless others have over the years. I am basically a self-proclaimed, unofficial advertisement for his work because this gent is the real deal.

To make a long story short................fabulous book by fabulous artists! Spend the money. Learn. Enjoy.

Nicholas Lodge was a gifted artist from the get-go. Getting into the sugar decorating field was a natural choice for him but what made makes him stand out is his passion for this art form and therein lies the reason and drive for his success. This particular book was written in 1998 and he was in the midst of building his artistic empire. He had already written other subject-specific books regarding this sugar art but this is one of his definitive bibles that solidified his place as a master. Two more books in this series eventually followed that built upon mastering sugar work, and his schools of sugar art have since gotten a firm hold here in the US, as well as Japan and the Phillipines.

Jane Murfitt is an equally distinguished author of cooking and baking books and is part of the teaching team that brings us this great teaching tool.

Depending on your skill level, this book will either add to your knowledge or give you a knowledge base on which to build and enhance. If you should have the opportunity and the resources, getting Chef Lodge's DVD's and other tutorials that he has offered over the years, would be money well-spent. He also has accessibility through his website "[...]".
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20 of 20 people found the following review helpful By Mary Ruff on November 4, 2006
Format: Paperback
This book is jammed packed with various Sugarcraft tips and information, as well as recipes for cakes,icings,and complete supply lists.It uses simple step by step formats with easy to follow instructions, the pictures are of good quality,and easy to follow with each step presented, you are not left hanging with missing steps to a design. The cake designs are elegant yet easy enough for a beginner to accomplish. Its full of wonderful templates to use as guides in the back of the book.It has wonderful step by step instructions to make sugar molds and how to shape and mold fondant characters, ribbons,frills,piping,lettering,surgarpaste flowers and covering cake boards. I would suggest this book to anyone wanting to get started in Sugarcrafting or wanting to advance their skills in it. Its a must have for your reference guide and book shelf....So glad I have a copy of this book in my own personal library. I know you will enjoy it as much as I have indeed.
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3 of 3 people found the following review helpful By tachi1 VINE VOICE on January 6, 2013
Format: Paperback Verified Purchase
I'd had this book on my wish list for a long time and, finally, decided to order. It wasn't anything like what I was expecting and my initial reaction wasn't positive. But on subsequent revisits, I've concluded that no cake decorating library can be complete without it (and the second book, which I got at the same time).

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.
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The International School of Sugarcraft Book One (Bk.1)
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