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We are smack dab in the middle of our HUGE 13-day PME Master Class! The students have already conquered rolled fondant and they are two-thirds finished with the royal icing module. They will finish up with five days straight of gumpaste flowers! If you know anything about Nicholas Lodge, you know that flowers are his game, so it's fitting to end a two-week class on such a high note. I myself have been a busy bee- printing class textbooks, getting practice sheets made, printing recipes, and preparing the diplomas and master certificates, that I realized I didn't have a blog topic for this week! But thanks to a suggestion from Scott, I realized that I could share some Chef Nicholas gumpaste flower magic with all of you too (his students shouldn't get to have all the fun)!
How exactly can I share sugar flowers through a blog? Well, because Chef Nicholas has a new book out with SIXTEEN different types of beautiful flowers: Spring & Summer Flowers in Gumpaste. Has there ever been a sweeter sixten? I think not. In fact, there is even a chance to win this new book!
So, with kids back in school and summer wedding season over, why not check out Chef Nicholas' new book and try making some new flowers?! There are some familiar favorites and some flowers that you've never thought to make before. And even though we are no longer in the spring or summer season anymore this year, it's actually the perfect time for this book. Why? Well, that's easy-grab your copy of Spring & Summer Flowers in Gumpaste, and start practicing NOW so that come spring and summer 2017 you are ready to wow your clients with gorgeous, one-of-a-kind floral cakes; perfect for garden weddings, afternoon tea bridal showers, and feminine all occasion cakes.
Would you like me to share each of the sixteen flowers in Spring & Summer Flowers in Gumpaste with you? Of course you would! In no particular order, Chef Nicholas has included: camelia, cherry blossom, daffodil, dogwood, forsythia, lilac, primula, wisteria, black eyed susan, fuchsia, geranium, morning glory, nasturtium, scabious, and sunflower (in large and small sizes)! You can see photos of each flower in the collage at the top of the post.
This book is brand spanking new, and was published just last month. If you'd like to get a copy, you can hop on over to our online shop by clicking here (or anywhere you see the book title). Oh, and if you haven't ever ordered a book from us online before, you can make a note during checkout to have Chef Nicholas sign your book before we ship it out to you! That is pretty sweet.
I'd love to know which flower you are most excited to make for the first time! Please leave a comment here on our blog, and Chef Nicholas will choose one lucky winner to receive a copy of the book for free!!! Please be sure to leave your comment by midnight on September 18, 2016, and be sure to include your email address so that I can get in contact with you if you win (if I can't contact you, you can be chosen as a winner!)! I will announce the winner here on the blog next week! Good luck!
Sweetly yours,
Stephanie
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Winner of the 2015 Craftsy Blogger Award for Best Craftsy Cake Decorating Instructor Blog
Chef Nicholas Lodge: 2015 Finalist for the Cake Masters Cake Hero Award.
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Comments 26
Every flower that Nick creates is a glory to behold and the methods clearly explained. I was lucky enough to take his course as well as subscribing to all of his Craftsy classes. This book would be the icing on the cake as no other classes cover the same flowers. Wisteria would be one of my first choices.
Nic's sunflower is breath taking so I would love to learn his technique in making that flower.
Every flower Nic makes is a work of art and I'm totally addicted to his work. I purchase every Craftsy class, all the tools he uses and all his books. Someday, when time allows, I plan on taking his 3 class masterclass.
I would love to learn to make all the flowers listed but if I had to choose one it would be the Morning Glory. I am new at cake decorating and I recently found Chef Lodge on the Craftsy site I love the tutorials he offers. I also just found out about the on site class but I was not able to make it this year I just enrolled into a baking class at the local college (but they do not offer the knowledge or guidance on making any of these beautiful things Chef Lodge teaches.)
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