The Art of Royal Icing: A Unique Guide to Cake Decoration by a World-class Tutor by This is a large, heavy, luxurious, and voluminous book of royal icing. The Ultimate Book of Royal Icing [Lindsay John Bradshaw] on maroc-evasion.info * FREE* shipping on qualifying offers. Book by Bradshaw, Lindsay John. I'm trying to make a living by teaching the art of royal icing, but I also want it to be accessible to The little book on royal icing for those who are easily frightened.
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download The Art of Royal Icing: A Unique Guide to Cake Decoration by a World-class The Ultimate Book of Royal Icing by Lindsay John Bradshaw (). download ULTIMATE BOOK OF ROYAL ICING Reprinted Ed by L T Bradshaw (ISBN: ) from site's Book Store. Everyday low prices and free. The Art of Royal Icing by Eddie Spence, , available at Book Depository with free delivery worldwide.
This book is a must have for any serious cake artist. If it were possible to give this 10 stars, I would do so in a heartbeat. This is definitely one of the best royal icing instruction books in which I have had the pleasure to learn; I joyfully add this to what I thought was a pretty complete library of royal icing instruction until this came along. Having several volumes of royal icing volumes in my baking library, I wasn't quite sure if I needed this particular book to add to it.
But never one to turn away from any baking source without giving it a good glance, I was extremely happy to have gotten this. It is not one that seems to be easily accessible, and to that point, I needed to download this through a seller rather directly through our friends here at site.
I would hope they would rethink that option and add this to their selections. This is a large, heavy, luxurious, and voluminous book of royal icing education; to say that it has everything, is an understatement. You are given what seems to be, for intermediate cake decorating folks like myself, a thorough and precise methodology of how to use and create detailed, exquisite, and delicate works of art using a most friendly medium. His list of clients range from the commoner to royalty, even making the wedding cake for Prince Charles and Princess Diana.
His love and passion for this art has garnered him much deserved praise as well as a following by students who stand in line to be in his classes. As stated previously, the book is large and heavy with chapter divided into Basics, Tutorials, Cake Tops, and Cake Projects.
The photography is wonderful, and while always welcoming more, most of the photo's are large, very close-up, and detailed. The weights and measurements are both in metric and English; every once in a while you might find a difference in terminology, but not so much so that you wouldn't understand.
That is why I feel that this would be an excellent book for intermediate to advanced students, though a novice would find this a real treasure after doing some thorough reading and perhaps have another reference book on the side. The Contents are: The Biography of Eddie Spence; Before you begin anything, this part is a "must" read. In order to both understand and appreciate the man and his immense talent, you need to understand where he began, how his life and experiences shaped him, how he became the Master that he is now, as well as who, what, and how events influenced him.
I found this part fascinating, as only a "baking foodie" would! It is deeply appreciate when a numbered listing of equipment or ingredients is displayed along with a corresponding photograph of same said equipment.
The "Edibles" are edible products used in making royal icing projects, such as glazes, marzipan, egg whites, food colorings, etc. He uses a good, rich fruitcake as the foundation for his projects.
There are many other batters that one can use so this is obviously something left for the baker to decide.
There is also information on prepping and baking of the batter, portion guide, how to cut a cake depending on it's shape, and a wonderful size chart that gives you the quantities of batter needed, dependent on the shape and size of the cake; an invaluable guide. Now, as for the Royal Icing itself, there are 2 types you can use dried egg whites or fresh egg whites. I was duly educated on the 5 types of Royal Icing possible, all dependent on what project you have in mind and the type of fluidity or stiffness needed for the project.
There is also space dedicated to the difference of using either machine or hand-beating in making Royal Icing. The basics of torting and covering cakes with marzipan, royal icing, or sugarpaste.
How to make "plaques", how to make and fill a piping bag, coloring with food colors, doweling a cake, and gilding round out this section. This is the heart and soul of the finesse of Royal Icing artwork and is the section that I spend the most time reading, learning, and enjoying.
It would take pages of space to adequately describe everything so I will be brief. Pressure Piping: Delicate flowers like lily-of-the-valley and roses, grapevines, doves, doves in flight, doves holding delicate ribbons in their beaks, swans, mother swan and duckling scenes, stork with baby; this was just exquisite work! Linework like scrolls, scallops, C-scrolls, S-scrolls, 3-D flowers, 3-D piped baskets wow!
Further sudy on greater scroll and rope work; building on scroll work Pressure Piped Figures and Motifs: Beautiful and delicate flowers built on flower nails Lettering and Numerals: The beautiful and delicate ability of numbers and letter that remind one of Victorian cakes and pastries. Run-outs and Collars: Embroidery Techniques: How to make projects look "embroidered". Oriental String Work: Making absolute beautiful "fences" of royal icing to surround a cake!
Exquisite fantasy! Extension Work: Lovely and fine bridgework and extension lines! How to make those lovely cake tops with scenes for special occasions such as birthdays, holidays, etc. Or perhaps a musical stave with notes and wishes for a "Merry Christmas" with 3-D flowers, or a smiling Santa perched on atop "Christmas Greetings".
Lovely wedding and party cakes to desire and inspire. This was yet another wonderful book that needs to be a part of your cake library. You will make this one of your most treasured acquirements. Thank you so much Mr. Amazing royal icing work As with all books, there is always something missed, and I was hoping that that perfect UK sugar paste recipe might have been included since fondant is utilized along side marzipan for royal icing work Although not, there is much valuable instruction and Mr.
Eddie Spence is extremely gifted; a pleasure to view his works. One person found this helpful. My all time fav book!
I constantly go back to this for guidance! WOW, this one big book, that being said. If your into cake decorating and you love to do real piping decorating, this book is for you. This man is a master, and he takes you thru it all, from making it to doing it. If only I could aspire to this man's work. It's a great book for the royal icing student.
I could not wait until I received this book and when it did arrive I was not disapointed. As a pastry art student I wanted a complete reference book, this is it.
I took the book to school to show Chef and he liked it so much that chef is now ordering one. This is the most beautiful cake decorating book. Wonderful cakes, clear instructions. Worth every penny and then some. If you have wanted to improve your cake decorating skills, this book will absolutely help you. See all 43 reviews.
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Pastry School: The Art of Sugarcraft: Frankie New Jennifer. Free delivery worldwide. Bestselling Series. Harry Potter. Popular Features. New Releases. The Art of Royal Icing: Notify me. Description B. Only copies have been produced, each one individually numbered and signed by the author. Rating details.
Our customer reviews This is a jem! If there was a cake decorator fit for royalty then Mr.
Spence is it. In fact, as we find out in the autobiographical account of his career, Eddie Spence was the person responsible for making Prince Charles and Diana's wedding cake.
His designs are fancy, classic, and very old-school. The details of which will take your breath away in its gravity-defying glory. These are cake designs suited to the tables of Victorian aristocrats.