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Sweet Seasons: Spring Cherry Blossoms

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Item # 15183783
Instructor : Nicholas Lodge
$29.99 $14.99
Skill Level 3 : Proven experience
Welcome spring with attention-grabbing gumpaste cherry blossoms! Legendary sugar artist Nicholas Lodge starts by showing you how to make delicate, hand-tied centers. Then, learn how to shape the thin, dainty petals of your blooms and add complementary greenery that will set your cakes apart. Up next, Nicholas walks you through each step of coloring and finishing your blossoms, buds and leaves. He also shares the keys to creating any variety of fruit blossom, so that you can apply these skills to any cake you make! Finally, discover the secrets to assembling your branch by forming natural-looking groupings and attaching your creation to the side of a two-tier cake. The incredible end result is sure to elevate your reputation as a sugar artist and make this the most popular cake you create!  Welcome spring with attention-grabbing gumpaste cherry blossoms! Legendary sugar artist Nicholas Lodge starts by showing you how to make delicate, hand-tied centers. Then, learn how to shape the thin, dainty petals of your blooms and add complementary greenery that will set your cakes apart. Up next, Nicholas walks you through each step of coloring and finishing your blossoms, buds and leaves. He also shares the keys to creating any variety of fruit blossom, so that you can apply these skills to any cake you make! Finally, discover the secrets to assembling your branch by forming natural-looking groupings and attaching your creation to the side of a two-tier cake. The incredible end result is sure to elevate your reputation as a sugar artist and make this the most popular cake you create! More
Create stunning sugar cherry blossoms your clients will ask for all year! Sugar artist Nicholas Lodge shares everything you need to know.

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Description
Welcome spring with attention-grabbing gumpaste cherry blossoms! Legendary sugar artist Nicholas Lodge starts by showing you how to make delicate, hand-tied centers. Then, learn how to shape the thin, dainty petals of your blooms and add complementary greenery that will set your cakes apart. Up next, Nicholas walks you through each step of coloring and finishing your blossoms, buds and leaves. He also shares the keys to creating any variety of fruit blossom, so that you can apply these skills to any cake you make! Finally, discover the secrets to assembling your branch by forming natural-looking groupings and attaching your creation to the side of a two-tier cake. The incredible end result is sure to elevate your reputation as a sugar artist and make this the most popular cake you create!
 Welcome spring with attention-grabbing gumpaste cherry blossoms! Legendary sugar artist Nicholas Lodge starts by showing you how to make delicate, hand-tied centers. Then, learn how to shape the thin, dainty petals of your blooms and add complementary greenery that will set your cakes apart. Up next, Nicholas walks you through each step of coloring and finishing your blossoms, buds and leaves. He also shares the keys to creating any variety of fruit blossom, so that you can apply these skills to any cake you make! Finally, discover the secrets to assembling your branch by forming natural-looking groupings and attaching your creation to the side of a two-tier cake. The incredible end result is sure to elevate your reputation as a sugar artist and make this the most popular cake you create!
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Instructor
   Nicholas Lodge

Nicholas Lodge is one of the top instructors in the current generation of sugarcraft artists. The author of numerous books, Nicholas teaches and demonstrates his unique skills around the world. Over the years his teaching tours have taken him to 26 countries. He is internationally known not only for his mastery of sugar art, but also for the quality of his demonstrations and classes, at which he inspires enthusiasm in everyone who attends. He is also a popular judge for sugar art events around the globe. A native Brit, Nicholas founded the International Sugar Art Collection school near Atlanta, Georgia, where he teaches his signature sugar flower classes. His product line, the International Sugar Art Collection, features more than 400 specialized tools and piece of equipment. ISAC boasts a sister school in Tokyo, Japan, where Nicholas spends 16 weeks of the year teaching. He also spends time in Chicago, where he is a regular instructor at the prestigious French Pastry School's L'Art de Gateau program.

Materials: What you Need

1 . All-in-one groove board
2 . Multi-purpose former
3 . Crate foam or other foam former
4 . Texture mat 
5 . Foam flower pad
6 . 9" gum paste rolling pin
7 . Small, medium and large pin sticks
8 . Small paintbrushes
9 . Dowels and straws (for supporting cakes and flowers)
10 . Round cosmetic sponges
11 . Cornstarch in a dusting bag
12 . Confectioners' glaze
13 . Edible spray lacquer 
14 . Ball tool
15 . Dresden/veining tool
16 . Umbrella tool
17 . Drying rack or foam block for drying
18 . Metal knife tool
19 . Fine metal tweezers
20 . Mini palette knife
21 . Spring-action scissors
22 . Scissors
23 . Wire cutters
24 . Pliers
25 . Steamer
26 . Gum paste
27 . Flower and leaf cutters and veiners
28 . Silk stamens 
29 . Thin foam sheet 
30 . Semolina
31 . Gel colors
32 . Dusting powders 
33 . Floral tape

Lesson Plan: What you Learn

Lesson 1 : Blossoms & Buds
00:30:11

Begin your class with sugar artist Nicholas Lodge by discovering how to make the delicate hand-tied centers of these first blooms of spring. Learn professional tips for thinning and shaping the dainty petals of the blossom, then make hand-formed buds with Nicholas' expert techniques.

Lesson 2 : Greenery & Coloring
00:16:34

Create a simple calyx to add botanical realism to your work and create delicate young leaves with ease. Then, find out how to color and finish your cherry blossoms, buds and leaves, and explore techniques you can use to create a variety of fruit blossoms.

Lesson 3 : Cherry Blossom Branches
00:17:32

In your last lesson, learn how to assemble natural groups of blossoms, buds and leaves. Then attach those groupings to small and large branches and add a branch to the side of a stunning two-tier cake.



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