Squires Kitchen's Guide to Making More Iced Flowers

In stock
SKU
BK01A266-01
£12.99

"Ceri DD Griffiths grant winning pastry specialist and mainstream coach shares his experience for making 13 most loved blooms in regal icing utilizing both channeling and stenciling methods. After the immense achievement of the first book, Squires Kitchen's Guide to Making Iced Flowers, Ceri DD Griffiths offers yet all the more energizing regal icing motivations in his second manual for making excellent blooms in sugar. The creator has spoken to in Easy-to-take after guidelines and well-ordered pictures make this guide ideal for fledglings. Ceri likewise presents 10 new inventive undertakings for making noteworthy flower themed festivity cakes, cupcakes, favors and desserts. Ceri DD Griffiths is a qualified Master Baker and Confectioner with a City and Guild's confirmation. He has won a few honors for his work and is presently a notable coach, demonstrator and universal judge. He is a normal supporter of Cakes and Sugarcraft magazine and a famous coach at Squires Kitchen International School, having some expertise in illustrious icing. From pretty petunias to a magnificent magnolia, award-winning baker and popular tutor Ceri DD Griffiths shares his secrets for creating 13 favorite flowers in royal icing using both piping and stenciling techniques.

Following the great success of the first book, Squires Kitchen's Guide to Making Iced Flowers, expert tutor Ceri DD Griffiths offers yet more exciting royal icing inspiration in his second guide to making beautiful flowers in sugar. Easy-to-follow instructions and step-by-step pictures make this guide perfect for beginners, whilst Ceri's accessible teaching style and helpful hints and tips will be appreciated by sugarcrafters of all abilities. Ceri also presents 10 brand new creative projects for making impressive floral-themed celebration cakes, cupcakes, favors and desserts.

Ceri DD Griffiths is a qualified Master Baker and Confectioner with a City & Guilds certification. He has won several awards for his work and is now a well-known tutor, demonstrator and international judge. He is a regular contributor to Cakes & Sugarcraft magazine and a popular tutor at Squires Kitchen International School, specialising in royal icing."

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