The fourth book by Chef Nicholas Lodge focuses on seasonal flower making designs using Flower Pro moulds 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 moulds 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

Details

• Wire bound A4 book
• Designed in collaboration with Chef Nicholas Lodge and Katy Sue Designs
• Volume publication copyright © Katy Sue Designs Ltd 2021
• Text copyright © Nicholas Lodge 2021
• Printed in the UK