The fourth book by Chef Nicholas Lodge focuses on seasonal flower making designs using Flower Pro molds and veiners, featuring rustic, contemporary and traditional themes to inspire you during autumn, winter and beyond.
Included throughout are step by step instructions, helpful tips and beautiful examples made by Chef Nicholas and the international Flower Pro Design Team. As well as being food safe, Flower Pro molds and veiners can be used with sugar pastes or air drying clay for a variety of projects. So whether you're decorating a celebration cake or making a keepsake gift, this book will provide hours of help and inspiration.
The book comes with a Flower Pro Size Guide to help you accurately measure paste or clay. Note: This is a die cut card version, you can find the wipe-clean plastic Size Guide HERE.
Learn how to make:
Spruce Larch Cedar Bay laurel Juniper Yew Pine cones Pine needles Cinnamon Citrus slices Star anise Holly leaves and berries Mistletoe Toadstools and mushrooms Log slices Walnuts and almonds Blackberries, leaves and flowers Oak leaves and acorns Antlers Poinsettia