The International School of Sugarcraft Book Two Advanced

253 Pages·1999·130.13 MB·English

by  Nicholas Lodge

INTERNATIONAL SCHOOL
THE OF

Book Two. ADVANCED

Principal teacher: NICHOLAS LODGE

Teachers: ANN BABER, LINDSAY JOHN BRADSHA\v,

ANNE SMITH, CYNTHIA VENN
CON1~ENTS

LESSON 1 • PAGE II LESSON 3 • PAGE 33 LESSON 5 • PAGE pI LESS
DECORATING
MARZIPAN
TUBE

WITH
FIGURE
EMBROIDERY &

CHOCOLATE
MODELLING
BRODERIE

st.
ANGLAISE

Simple Chocolate D'ccorations
""1 an:ipa1/ Figure.,
HIlle ~
Coloured Chocolate
Preh ist oric Range
Iced Embroidery

wu«
Co lou r Combinations
Animals
Tube Em broider)'

Gateall w ith Chocolate Di.dU
Woodlllnd Scen c
Broderie Anglaisf

ROJ'c Gateau • Coffee Gateau
Human Figu res Lazy DaiJ")' Cake

Strawberry Ch ocolata Gateau

LESSON 2 • PAGE 23 LESSON 4 • PAGE 45 LESSON 6 • PAGE 75 LESS
CHOCOLATE
PASTILLAGE BRUSH
EX
EGGS
& SUGAR EMBROIDERY

& FIGURES
MINIATURES
Tra nsfer of Desigll

Chocolate Ea.,ter Eggs
Figure Modelling. Past i tlagc
Working Brush Embroidery
Variat io,
Moulded Eaner Egg.,
Cards Bramble Mice
M'agnalia Cake

»
Decorating Egg.,
Buby Wrapped in Quilt

Chocolate Mo u Ided Figures
Koala in Tree • S/(iink

Teddy Birthday Plaque

Clown jack -in-the-Box
LESSON 7 • PAGE 83 LESSON 9 • PAGE 105 LESSON 11 • PAGE 131
LACE CREATING
FILIGREE
El\1BROIDERY
&

L acing
Piping Filig ree

LACE DESIGNS

Method of Work
Bllftercrealll Filigree

Side Decorat io ns
Usi JJg TonpIellcs

Tu be Em broidery

Rille Cake urit h Floun cc
Coffc« C at ea 1/

SHull Em broidery

Strawberry Cake

Creat ing Lace Designs

Filigr{'{' with Tullc

Nottingham Lace Ca le«

Filigree CLI ske!

Mo thcr '« D ay Cake

Engagcmcu t Calle

Engagcmel/t Ring Cas/(C't

Filigre« Cradic

b CIir i.,t C'/I in g CaI(c

ec

Filigree Wcdd ing Ca
LESSON 8 • PAGE 95 LESSON 10 • PAGE 115
EXTENSION
BAS RELIEF
&

WORK
SMOCKJNG

The Bridge
Step-by-Step Bils Relit:!

Variations on Extension ~Vo rk
Bas Relief Plaques

Bird Calec
Appliquc

Step -by-Step Applique

Smocking

Bird Cak a
LESSON 12 • PAGE 145 LESSON 13 • PAGE 157 LESSON 15 • PAGE 181 LESSON
ADVANCED
ADVANCED &
PULLED
Cl
FIGURE PIPING
FREESTANDING
FLOWERS
FLI
RUNOUTS

Pressure-Piped Figures
Pulled & Finger Flowers

Half-Relief Birds • Stork
Crown Ornament
Basic Blossom
Spra
Duck Birthday Cake
Double Collars
J·Vinle,. Ja smine

RUl10ut Figure Piping
Runou t Church
Daisy

Teddy Christening Cake
/111 ni uersary Cak« Orn amenI
Primrose

S em i-Relief Piping
Floating Collar
Violet
S
Outline Figures
An niucrsary Cake
H cartsc ase
Long
Wafer Th in Piping
Freesia
Cymb
Full-Relief Piping
Snowdrop
Call
Combination Work
Bluebell
M iniati
Teddy Birthday Cake
Baby 's BOOlie~'

Flower Girl
Posy of Pu lled Blossoms

G
Bluebell

Peach 6 Blue

f
Anniversary Cake

Silver Vase

Carden & Wa yside Cake

LESSON 14 • PAGE 171
Heart-Sh e,
INTRODUCTION
TO SUGAR
FLOWERS
Equipment • Flower Pane

Hin ts l'-:;' Tips. i'vlal(ing Sugar

Flowers • Making Foliage or

lndiuidually Wired Petals

Colou rin g Fl ourc rs

Daffodil Leaf uJing

Flori.ar)' Tape Foliage
LESSON 16 • PAGE 195 LESSON 17 • PAGE 211 LESSON 19 • PAGE 235
CUTTER
WILD FLOWERS FLO\\TER SPRAYS
FLOWERS
& CORSAGE"S
Honeysuckle

Rose Foxgloves
Sprays &' Posies

Spray Carn atio n Blackberries
Lnuerted V Sprays. Corsage

Clematis Acorn
Spray Carnation Corsage

Pet u n ia Bess Rose
Blackberry Box

Fuchsia Forget-me-nots
Gift Box • Knife Spray

5ureet Pea Buttercup
Rose & Orchid Bridal Bouquet

Longiflorum Lily Wired Sprays

Cymbidium Orchid
Cattleya Orchid
Miniature Cy mbidium
Doris Pink
Marigold
Gypsophila
Ivy Leaf
Periwinkle
Foliage
Ferns
LESSON 18 • PAGE 225 LESSON 20 • PAGE 249
Heart-Shaped Wedding Cake
MAKING COMPETITIONS
-FLOWERS FROM COMMISSIONS
&
FRESH SAMPLES
Cake Commissions

Dendrobium Orchid
Commission Form

Alstromeria
Competitioa Cake

Rubrem Lily
Competition Schedule

Scabious • Wiring

Fresh FlollJer Bouquets

Silk & Fabric Flowers

Silver Vase

BriduL Bouquet
LESSON 1

Decorating

with

Chocolate
S

Decoratm• g Asa decorative media, chocolate is not
only attractive, but is a great favourite
of young and old alike.
with Chocolate I
Tak ,
hole
you I
Mel !
Meli
ilne!
mall
stov
hot l
chrx
the e
how
trOll
cho
awe
corn
Mal
Tak
(wa
cho
sure
Qui
pap
you
pap'
cho
pnx
lifrh
the
she­
wh i
knit
up"
the :
sprc
mar
cut ,
EQUIPMENT
shal
Double boileror saucepan and chma

Or glass basin

Chocolate marries well with most
Wooden spoon

other flavours and colours, and may
Palette knife

be used in cornbinat ion with fresh INGREDIENTS
Greaseproof (waxed paper)

cream, buttercrearn, creme parissiere,
Chocolate buttons, chipsor block
Cheese grater

marzipan andfondanr. Decorati ng
chocolate may be used, preferably
Sharp poin ted knife

with chocolate can range from ve ry
plain (semisweet or bitter) asthis
Star piping lube

simplegrated shavings to more
gives thebestcontrast to
Pencil

complicated piped trellisshapes.
buttercrearn .
Compass

Melted chocolate can also be
beaten into buttercream and creme Chocolate-flavoured blocks can be
Rolling pH1
used for much of this work.
Paint scraper or butter pat roller

patissiere and used as a filling tor
Icing sugar
Cutters - round, fluted

gateaux, or st irred into fondan t for
Liquid glucose
Rose leaves

coa ti ng or piping.
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Simple Chocolate
Decorations
.J
Take acheesegraterand usingthe large Piping Chocolate Moulding Chocolate Roses
hole, grate a block of chocolate untiI Put some melted chocolate into a small Rosesand other simple flowers may be
youhaveenough foryour requirernen r. cup and add some water, drop bydrop, made as follows: mix equal quantities of
until yourchocolate thickens to the meltedchocolate with liquidglucose.
Melting Chocolate consistency of buttercream, Stand the Blendwelltogether in abowlwiththe
Melt some chocolate, either buttons or cup in hot water to keep the chocolate aidofawoodenspoon. Tum out Ontoa
finelychopped block, in the following soft,becauseat thisstageitwillharden clean worksurfaceand knead briskly
manner:putasaucepanofwateron the upveryquicklv, Putsomeofthepiping with the heel of the hand. Ir will feel a
Wrap
stove to hear, Allow it to become very chocolate into a greaseproof(waxed) little like plasticine at this stage.
hotbutnot boiling. Placeyour paperpipingbag. It willdepend on in tinfoilorcling film (plastic wrap)
chocolate chipseither into the top of whatyouarepipingwhether you havea anduseassoonaspossible, togive a
the double boileror in a-glass or china tubeornot. Formuchchocolate pipi ng really high gloss to the rosepetals.
bowl. Remove the pan of hot water a tube is not necessaryand simplyseems
from theheatandstand thebowl of toassistthe hardeningprocessmore
chocolate over the pan. Stir gently with quickly. A starrubehowever isneeded
, a wooden spoon until the chocolate has ifa shell border is to be piped.
completelymelted.
Making Cutout Shapes
Takeanuncreasedsheet ofgreaseproof
(waxed)paperand poursome
chocolateintothe rniddleofit,making
sureyouhave plenty ofspaceallround.
j Quicklypickupeach comerofthe
papernearestyouand liftitawayfrom
you. TI1en pick up the two edgesof
paperfarthestawayand rollthe
chocolate towardsyou. Repeat this
process byturning the paper round and
liftingthe oppositesides.Thisspreads
thechocolateout inroathin,even
sheet, wi th no marksor indentations
whichyouwouldget byusinga palette
knife. The laststage isto flapthe paper
upand downa fewtimes tomakesure
there are no air bubbles. This thinly
spreadchocolate willsoondryand
many inretesting shapesCan then be
cut either with a knife. or with a
shaped cutter.
13
c
at
rli
1
Chocolate Rolls or Cigars and Curls -hand and placeyourlefthand over it to can alsobeused,but the curlswillhave
A marbleslab is bestforthis process, add morepressure. Holding the blade a ridgedeffect.
howeverifunavailable, useaspotlessly nearlynat all. top of the chocolate, draw
cleanplasticworksurfaceinstead. Pour it towards you.TIle chocolate will then Curved Leaves
some liquidchocolate onto the clean curlinto longthincigarshapes. The These can bemadebyattaching
surface and veryquicklyspreadit thin Iy longerthedownwardpuII, thethicker greaseproof(waxed) paper to a rolling
backwards and forwards with a palette the cigar. pin and with a little melted chocolate
k.n ife, increasingtheareaofthe Curlsare madebypreparingthe pipingdirectlyonto thecurvedsurface.
chocolate. Continue this until the chocolate in the same manner as for Pipingchocolate mustbeusedas
chocolate statts to dry, and the palette cigars, butthe toolusedisa2.5-4cm ordinarymeltedchocolate woulddrop
knifeleavesamark.For rolls, takea (1-1 1/2 in)paintscraper. Thistimeyou offthe paper.
lScm (6in) bladefilletk.n lfe or any pushthe scraperawayfromyou,
other thin-bladed sharp knife. Grasp holding it in a more upright position 1
the handle of the knife in your right than theknife.Abuttercurlingtool
14
Coloured A nyonewho has been in Paris at Easter-time
willhave seen some of the wonderful
displaysof coloured chocolate birdsand
animals. The technique of colouring chocolate
Chocolate
issimple, it may then be used decoratively in
place of ordinary chocolate.
Colouringchocolate isnordifficulr. Heata saucepan about one-third fullof thicken andspoil. For this reason,do
andthe techniqueonce mastered opens wateruntilhot,but notboiling.Chop not usewater-based liquidcolouring.
thegatetoawhole newrangeofideas. chocolate inrosmallpiecesand place In Ladlea little chocolareintoaplastic
abowl.Stand thebowloverthepanof cup and add a little powdered
INGREDIENTS
waterand gently stir with a wooden colouring. Mixthoroughlyuntil the
Whitechocolate
spoon until the chocolatehasmelred. chocolate isevenlyblended. Place the
Powderedfood colouring
Thewhitechocolatewillnot beas coloured chocolate back into the bowl
Liquid glucose
runnyasmelted darkchocolateasit of melted chocolate and mix until the
Glycerine-based food colouring
meltsat a lower temperature. about desiredshade isreached.
44°C (lIO"F) .
EQUIPMENT
Whitechocolate maybequite
granular even whenproperlymelted.
Saucepan

Smoothchocolate may beobtained by
Glassor china bowl

standing asecond bowlinhotwater
Wooden spoon

and pouring the chocolate into this
Greaseproof(waxed) paper

through a veryfinemetalsieve. Take
Smallpalette knife

caretowipethe bottomofthefirstbowl
Smallplastic cups

after it has beenliftedfromthewater as
Smallladle orsoupspoon

anydropsofwaterfallinginto the
Cutrerand moulds, if required

me/redchocolatewillcause it (Q
1.
2.

Ladlethechocolateintoaplasticcup. Addthecolouringalittleata time.
3. 4.
Stir to mix, adding more colour as required. Thewhitechocolateisnowevenlycoloured.
15