The International School of Sugarcraft Book Two (Original edition)

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The advanced book in this two volume course is for the experienced decorator who wishes to test and expand their skills. It covers tube embroidery and Broderie Anglaise, brush embroidery and lace, marzipan figure modelling, chocolate figures and eggs, pulled flowers, sugar flower sprays, filigree, extension work, miniatures, complicated run-outs and piping, designing and interpreting patterns and dozens of hints and tips for creating exquisite cakes.

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