The International School of Sugarcraft Book One

I'd had this book on my wish list for a long time and, finally, decided to order. It wasn't anything like what I was expecting and my initial reaction wasn't positive. But on subsequent revisits, I've concluded that no cake decorating library can be complete without it (and the second book, which I got at the same time).There is absolutely nothing in this book that a contemporary American cake decorator will use as is. This is a collection of classy and classical heirloom designs and techniques that can add a touch of charm, interest, and uniqueness to modern cakes.The emphasis is on the small details. There are sections in this book that I hadn't seen anywhere else. There are so many ways in which ribbons can be used to fill or supplement an otherwise staid design; the concept of less-is-more in which a small repeated element is more powerful than a single large element. I had never seen something called a 'cake collar.' I don't think it's something I will ever do, but I found the concept very interesting and the look it produces extremely interesting. The demonstration as to how to produce small royal icing flowers to cluster here and there is very tempting and delicate. Techniques such as crimping, cornelli work, plaques, sugar molds, frills, and incorporating tulle as a design element all work to inspire ways to think beyond the box, even in modern designs. There are many templates provided, including lovely alphabets.This is really a book worth getting, owning, and reviewing for inspiration, how-to-tips, and unusual approaches that will make your design and implementation different and better than all the rest.

Pros:- Very detailed instruction (both verbal and photo)- Directions/recipes are very clear to the newest beginner- Tell you clearly what tools you need for each project/skill- Good range of skills to begin with (20 full lessons)- Measurements in both standard and metric unitsCons:- Written with the British terms, which are slightly different than the American (I recommend learning both so this isn't a huge con, just something to be aware of)- Some of the techniques are a bit outdated (originally written in 1988, this was published 1998); the majority are still very relevant.- Some of the techniques may be a little more British in taste (i.e. fruit cake, etc.)Overall, a worthwhile tool and very well constructed book. I would recommend it for people who are interested in learning sugar and cake decorating techniques/recipes and who are just starting out.

I just got this book and read through it and it's really clear and easy to follow. I'm excited to use it. The photos make sense with the instructions and help to clarify given instructions, and my only complaint, having not made anything using the book yet, is that it ends somewhat abruptly. (No Index/reference section/etc.) It has some neat ideas as well if you're floundering on what exactly you want to make.

As a beginning Cake Decorator I found this book to be full of great information. Most Cake Decorating courses don't get into the cake itself and only give you basics in decorating. The receipes are great as well. This is basics and beyond. If you were not inspired before you will be after reading this book. It makes you want to get all three books. So much knowledge. Great Book

loved book, excellent beginner book, all Nicholas Lodge books are a pleasure to read and learn from. Book arrived in excellent condition and on time.

I love this series of cake decorating books a must have for all levels of cake decorators the illustrations are easy to follow and it covers a wide range of techniques.

I was looking for more of his sugarpaste flowers in this book - my bad

great addition to any collection

As a guide book this book is quite good but dated. If using for techniques it is a good all rounder book but if hoping to use for inspiration I think there are better books out there. In terms of the book, it is well structured, split into different 'lessons' and these are well explained and easy to follow for a beginner. Rather than some cake decorating books, where the designs would be difficult even to an intermediate cake decorator, the lessons in this book are easy to follow and get results from. I have used some of the recipes for frostings and they've all turned out very well. The lessons are broken down as followsEquipmentSponge cakesFruitcakeMarzipanSugar pasteRoyal icingQuick icings and frostingsIntroduction to pipingPiping techniquesIcing run outsRibbonsDesigning a cakeCake boardsSugar mouldingFrills and flouncesRunout borders and collarsPiped top and side designsLetteringTulleModellingUltimately I think this is a great book for techniques but for style may be too old fashioned for many. For more modern inspiration I would recommend other books such as mich turners masterclass.

I am very pleased with my purchase. As a beginner this book has answered all my questions and makes me feel that I can tackle my daughter's wedding cake. Quantities and recipes are given for various sizes and types of cakes and various icings and fillings are included. There are step-by-step photographs throughout which are excellent. There is very good advice about cake stands etc., Also there are plenty of ideas to dress up your formal cake without having to be a decorating queen. The book includes some more (for me) ambitious things to try such as the piped icing section of the book which is something I have never tackled before. Having looked through this part and the sections about iced runouts and sugar moulding I feel these are skills that I shall try to tackle on future occasions. There are plenty of templates for the more ambitious. I see using this book as a springboard for all sorts of projects.

I was pleased when I bought Book 1 because it was a way to revise the things I learned at school (a long time ago) and some. Books 2 & 3 were a huge disappointment because they were so old fashioned. I had thought I might keep them and use as reference into the history of sugarcraft but that would be a waste of money. I returned them. My favourite books are 'The Contemporary Cake Decorating Bible' by Lindy Smith, 'The Birthday Cake Book' by Fiona Cairns (who made William & Kate's wedding cake), and '50 Easy Party Cake's' (fantastic for childrens parties). My grandchildren love browsing the last book and so do I.

Not very happy with the quality of the book even though it was second hand, USED VERY GOOD. Corners turned over, pieces of paper marking pages. and a hole through many pages made by (looks like a skewer). The book covers many icing projects, some l have never thought of. l am more interested in the sugar paste flowers. I will be interested in trying some of the ideas.

There's good sound advice and information in this book, but it is oh so dated if you are looking for design inspiration.I use Nicholas Lodge's gum paste recipe to make sugar flowers. It really is great but the sugarcraft here is stuck in the 70s and 80s.Lodge really knows his stuff but I really would love to see a new edition of this book and see his take on some contemporary design.