Flower Pro Volume 3, Wedding Foliage and Size Guide Bundle
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This Flower Pro bundle includes Flower Pro Volume 3, the popular Wedding Foliage Mould, and the incredibly useful plastic Size Guide, Flexi Scraper and Companion Tool.
Flower Pro Volume Three is a comprehensive guide to make 20 different varieties of amazingly realistic sugar flowers and foliage using six Flower Pro moulds. Featuring beautiful images of sugar flowers and detailed step by step instructions, the third Flower Pro book by Chef Nicholas Lodge will inspire and inform your flower making process. The book includes Chef Nicholas advice on equipment, pastes, colouring and cake assembly, plus a Flower Pro Size Guide, to ensure you achieve the best results.
The Wedding Foliage mould makes six different leaves ideal for weddings including Silver Dollar Eucalyptus, Baby Blue Eucalyptus, Seeded Eucalyptus, English Boxwood, Italian Ruscus and Dusty Miller, plus many other varieties such as violet, viola, pansy, lupin, azalea, olive and bamboo leaves. Each mould cavity includes a channel at the stem, so leaves can be wired or unwired as desired.
The Plastic Size Guide, Flexi Scraper and Companion Tool are essential tools, devised by Chef Nicholas Lodge, will help you get the most from your Flower Pro Moulds and Veiners. Includes a wipe-clean, plastic Size Guide for measuring paste, Flexi Scraper to aid levelling paste in moulds and stencils (or to simply scrape your bowl!) and a Companion Tool which is a double-ended versatile tool for creating detail.
Flower Pro Wedding Foliage Mould:
- Food Safe Silicone Mould
- FDA compliant
- EU 1935/2004 compliant
- Dishwasher safe and oven safe to 200C/392F
Flower Pro Volume 3
- Wire bound A4 book
- Designed in collaboration with Chef Nicholas Lodge and Katy Sue Designs.
- Volume publication copyright © Katy Sue Designs Ltd 2020. Text copyright © Nicholas Lodge 2020
Bundle includes the unique Size Guide, Flexi Scraper and Companion Tool.
All items are designed and made in the UK by Katy Sue Designs Limited, in collaboration with Chef Nicholas Lodge.
