I'm a big fan of sparkly cakes. Wait, let me start over. I'm a big fan of sparkly everything! When Molly (ISAC's most famous customer service specialist) suggestion writing a blog on edible sequins, I was totally on board! I started by talking to Chef Nicholas about the methods he shares with his students, searched Craftsy classes, and finally researched methods online. I have quite a bit to share with you, so let's get started!!
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The latest news, tips, and guides from Nicholas Lodge
Jul
20
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Recent Comments
Thanks, Stephanie! I've tried Marina's methods, and the others are definitely worth the time to explore!
Thursday, 23 July 2015 07:03
Stephanie,
I experimented with the different methods described in the blog a while back, and they work great. But I did try someth... Read More
Friday, 24 July 2015 08:34
Teresa- Thanks for sharing your method! I love it and hope other try it out too! I know I will be.
Monday, 03 August 2015 10:57
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Apr
08
Tremendously Talented Friends!
Since this is, in fact, Chef Nicholas Lodge's blog, I spend a lot of time talking about Chef Nicholas. Today I thought we would take a short break from that, and talk about some of Chef Nicholas's friends: Marina Sousa, Lauren Kitchens, and Alan Dunn! Each of these cake-decorating extraordinaires are near and dear to the entire ISAC team, and I have some interesting tidbits to share about each of them!
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3583 Hits