In the Kew Book of Sugar Flowers, sugarcraft specialist Cassie Brown teaches you how to craft stunning, authentic-looking flowers and foliage using flower paste (gum paste).
Learn how to create beautiful bouquets and stunning sprays, from the early stages of germinating your ideas - taking inspiration from nature and making moulds from real flowers and leaves - to creating floral cake decorations with an exotic or wild flower theme for a special occasion. Through clear and concise step-by-step instructions, Cassie explains every facet of crafting sugar flowers, from gaining an appreciation of the flower itself, to preparing the flower paste and colouring it to wiring the flowers into an attractive and realistic bouquet.
There is a veritable garden of delights to choose from, from ornate orchids to delicate daisies. The method for crafting each individual flower is demonstrated in stunning detail beginning with an 'exploded flower' photograph that illustrates each of the individual components and working through the techniques and tricks that Cassie herself applies to create her stunning floral displays.
The Kew Book of Sugar Flowers is the perfect book for the established sugarcrafter looking to develop their skills and take their cake-decorating capabilities to the next level. Readers with a particular interest in flowers and plants will also love this book for its painstaking recreation of flora in flower paste (gum paste), and the book is endorsed by the Royal Botanic Gardens, Kew giving extra credibility to the stunning realism of the flowers that Cassie Brown has recreated.
Foreword by Eddie Spence M.B.E. Eddie Spence MBE has enjoyed an illustrious career in confectionery and cake design and his superior skills have earned him the opportunity to decorate many cakes for the royal family, including Her Majesty the Queen herself.
Cassie Brown is a multi-award winning cake decorator and sugarcrafter, and has written articles for cake magazines including Cake Craft & Decorating, Cakes & Sugarcraft, and Wedding Cakes. Since 2012 Cassie has been a professional cake judge at Cake International, the UK's leading cake decorating, sugarcraft and baking show held annually, and she now undertakes consultancy work with the biggest brands in the cake trade. She is also a craft ambassador for several different craft companies. She teaches workshops in cake decorating and sugarcraft both internationally and from her home in Worcestershire, UK, where she lives with her husband and three children.
Foreword (by Eddie Spence MBE) Introduction Materials & tools Before you begin Techniques The Flowers: Cambria Orchid Cymbidium Orchid Phalaenopsis Orchid Tulip Parrot Tulip Calla Lily Anthurium Lily Bridal Gladioli Flame Lily Tea Clipper Rose Dog Rose Dahlia Carnation Cosmos Ox-eye Daisy Hydrangea Bird-of-Paradise Hibiscus Daffodil Sweet Pea Hellebore Sunflower Sea Holly Thistle - Making a teasel Celosia Freesia Leaves, shoots & embellishments: Hosta Leaves Pygmy Date Palm Bamboo Eucalyptus Rosemary Twisted Grass Ruscus Japonica Leaf Pine Cone Chilli Peppers and Flowers The compositions: Christmas Delight Exotic Arrangement Wedding Posy Wildflower Cascade Index