Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Alan Dunn's Ultimate Collection of Cake Decorating
    Alan Dunn's Ultimate Collection of Cake Decorating
    Alan Dunn's Ultimate Collection of Cake Decorating
    Ebook686 pages4 hours

    Alan Dunn's Ultimate Collection of Cake Decorating

    By Alan Dunn

    ()

    Read preview

    About this ebook

    Master sugar artist Alan Dunn presents more than 100 of his most spectacular cake decorating designs—all illustrated in the classic Alan Dunn style. This book offers everything you need to create stunning and impressive cakes for every occasion. Each decoration, from “sweet violet” to “moon and sun bouquet” is illustrated from beginning to end, with handy information on all necessary equipment. Alan Dunn's Ultimate Collection of Cake Decorating covers tropical and exotic cakes, flowers, fruit and nuts, celebration cakes, and arrangements, along with tips on technique and detailed recipes. This book delivers joy to both the baker and the sugar crafter, with amazing creations to impress those lucky enough to be offered the end results.

    LanguageEnglish
    PublisherIMM Lifestyle Books
    Release dateApr 25, 2016
    ISBN9781607652915
    Alan Dunn's Ultimate Collection of Cake Decorating
    Author

    Alan Dunn

    He’s been called a “Sugarcrafter superstar” by Library Journal, and for good reason. One of the world’s leading sugar flower artists, Alan Dunn is the author of more than a dozen authoritative sugar crafting books, including Alan Dunn's Celebration Cakes, Alan Dunn's Ultimate Collection of Cake Decorating, Alan Dunn's Tropical & Exotic Flowers for Cakes, and more. An accredited demonstrator for The British Sugarcraft Guild, he teaches and demonstrates his artistry across Europe, the United States, Canada, New Zealand, Australia, Brazil, Japan, and South Africa.

    Read more from Alan Dunn

    Related to Alan Dunn's Ultimate Collection of Cake Decorating

    Related ebooks

    Courses & Dishes For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      CAKE decorating SCHOOL

      Oct 1, 2020

      CAKE decorating SCHOOL
      5 min read

    • Article

      Buttercream Blitz

      Jan 28, 2020

      Buttercream Blitz
      15 min read

    • Article

      The Basque cheesecake

      Sep 9, 2020

      The Basque cheesecake
      1 min read

    • Article

      Baker’s delights

      Aug 11, 2021

      Baker’s delights
      6 min read

    • Article

      Pâte À Choux

      Sep 25, 2020

      Pâte À Choux
      2 min read

    • Article

      Yeasted Doughnuts

      Apr 7, 2020

      Yeasted Doughnuts
      10 min read

    • Article

      Cherry & Almond Muffins

      Jun 3, 2021

      Cherry & Almond Muffins
      1 min read

    • Article

      CAKE decorating SCHOOL

      Sep 2, 2021

      CAKE decorating SCHOOL
      2 min read

    • Article

      Jane’s Patisserie

      Aug 10, 2021

      This recipe is taken from Jane’s Patisserie: Deliciously customisable cakes, bakes and treats by Jane Dunn (Ebury Press, £20). Jane is the face behind the successful blog Jane’s Patisserie, where she shares dreamy recipes for everything from no-bake

      1 min read

    • Article

      Brooklyn Blackout Cake

      Nov 26, 2019

      Brooklyn Blackout Cake
      4 min read

    • Article

      Biscuits Without Guilt

      Mar 13, 2019

      Biscuits Without Guilt
      8 min read

    • Article

      Great American Layer Cakes

      Oct 15, 2019

      Great American Layer Cakes
      12 min read

    • Article

      Royal Iced Cookies

      Oct 6, 2020

      Royal Iced Cookies
      15 min read

    • Article

      Smart Cookies

      May 1, 2020

      Smart Cookies
      1 min read

    • Article

      Madeleines

      Oct 11, 2022

      Madeleines
      5 min read

    • Article

      Holiday Twists

      Sep 7, 2021

      Holiday Twists
      11 min read

    • Article

      Let’s Eat Cake!

      Aug 5, 2021

      Let’s Eat Cake!
      1 min read

    • Article

      Take the Chocolate Cake

      Nov 26, 2019

      Take the Chocolate Cake
      6 min read

    • Article

      Sugar Flower Detailing

      Jan 5, 2023

      Sugar Flower Detailing
      2 min read

    • Article

      Pie Maker Delights!

      Nov 29, 2020

      Pie Maker Delights!
      2 min read

    • Article

      NEXT LEVEL Carrot cake

      Mar 24, 2022

      NEXT LEVEL Carrot cake
      3 min read

    • Article

      Singapore Orchids And Ornamental Leaves

      Apr 6, 2023

      Cake artist: Veronica Seta Edibles 100g white and 100g green gum paste Foliage green, autumn gold and woodland green dusting colours (Sugarflair) Confectioner’s glaze Edible glue) Confectioner’s glaze Edible glue Equipment 26, 22, 20 gauge flora

      3 min read

    • Article

      Made By Hand

      Oct 29, 2020

      Made By Hand
      4 min read

    • Article

      Lebels Of Love

      Feb 22, 2022

      Lebels Of Love
      3 min read

    Related categories

    Reviews for Alan Dunn's Ultimate Collection of Cake Decorating

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Alan Dunn's Ultimate Collection of Cake Decorating - Alan Dunn

      Fringed nigella

      I came across this unusual fringed form of nigella recently – it was quite a surprise as nigella, or ‘love in a mist’ as it is often called, is generally a much smaller delicate blue flower! There are some green versions of this flower too.

      MATERIALS

      33-, 30- and 28-gauge white wires

      Pale green cold porcelain (p 14–5)

      Nile green floristry tape

      Vine, daffodil, sunflower, plum, coral, white and foliage petal dusts

      White seed-head stamens

      Hi-tack non-toxic craft glue

      White flowerpaste

      EQUIPMENT

      Wire cutters

      Dusting brushes

      Non-stick board

      Stargazer B petal veiner (SKGI)

      Fine curved scissors

      Plain-edge cutting wheel

      Ball tool

      Dresden tool

      STAMEN CENTRE

      1Cut several short lengths of 33-gauge white wire. Blend a small ball of pale green cold porcelain onto the end to create a fine, tapered carrot shape. This is to represent each section of the ovary at the centre of the flower. Pinch a slight ridge down one side at the base. Repeat to make 5 to 8 sections. As the cold porcelain begins to firm up you should be able to curl and twist each section prior to taping together with quarter-width nile green floristry tape. I use cold porcelain for the centre as it enables the stamens to be glued easily around it to create a neat join.

      2Dust the centre with vine green petal dust. Next, take small sets of white seed-head stamens (3 to 5 in a set) and glue each set together at the centre with non-toxic craft glue. Flatten and work the glue from the centre towards either end of the stamens. Repeat with the other groups, trying not to apply too much glue as this will cause bulk and also take much longer to dry. Once the glue has set, cut the stamens in half and then trim away the excess using sharp scissors to leave only a short length to each group with a fine line of glue holding them together.

      3Apply a little more glue to the base of each short stamen group and attach around the base of the ovary sections. Squeeze the base of the stamens into place. Leave to set. Dust the filaments (the length) with vine petal dust and the tips with a mixture of daffodil and sunflower.

      FRINGED PETALS

      4These vary in size and are a little random in their make-up too which is good for the flower-maker! Cut several lengths of 33-, 30- or 28-gauge white wire, depending on the size of petal you are working on. Blend a ball of well-kneaded white flowerpaste onto the wire to create a long, tapered petal shape. Keep the base broad and the tip fine. Flatten the shape against the non-stick board using the flat side of the stargazer B petal veiner. You might need to trim the edges slightly to neaten them up with fine scissors or a plain-edge cutting wheel.

      5Soften the edge of the petal with the ball tool and then texture using the double-sided stargazer B petal veiner.

      6Use fine curved scissors to make a long cut on either edge of the petal to create a tri-lobed shaped petal. Open up the sections and then add finer shorter snips to the edges of the three sections.

      7Next, place the petal against the non-stick board and press each of the fringed sections with the broad end of the Dresden tool to thin them out slightly.

      8Pinch the petal from the base to the tip to create a central vein. Repeat to make numerous petals, curving them slightly to give the flower more movement.

      COLOURING AND ASSEMBLY

      9The petals can be dusted before or after assembly with a mixture of plum, coral and white petal dusts, concentrating most of the colour at the base of each petal. Tinge the edges with vine green and small amounts of foliage green too. Tape the petals around the centre using quarter-width nile green floristry tape.

      LEAVES

      10 These are very fine and look good made from fine 33-gauge white wires and twisted nile green floristry tape. Add groups of leaves directly behind the flower. Dust them with foliage and vine green.

      Sweet violet

      The sweet violet, with its heady fragrance, has been used to symbolise love for thousands of years. It is also the flower of Aphrodite, the goddess of love. In years gone by, violets were strewn on the floors of cottages and churches to conceal the musty smell of damp and to sweeten the air. Although there are cutters available for making violets, I actually prefer to use the method that was first taught to me 20-odd years ago: simply using a pair of scissors to cut the varying sizes of petal and then pinching and pulling each petal between finger and thumb to create the desired petal shape. This method, commonly known as the pulled flower method, can be used to make many types of filler flowers.

      MATERIALS

      White and holly/ivy flowerpaste

      Cornflour bag (p 11)

      26-gauge white wire

      Nile green floristry tape

      Fresh egg white

      African violet, deep purple, daffodil, white, sunflower, vine green, foliage and aubergine petal dusts

      Black paste food colour

      Isopropyl alcohol

      Edible spray varnish

      EQUIPMENT

      Smooth ceramic tool

      Scissors

      Fine-nose pliers

      Non-stick rolling pin

      Heart-shaped cutters

      Dresden tool

      Ball tool

      Violet leaf veiner (SKGI)

      Dimpled foam

      Dusting brushes

      Fine paintbrush

      Calyx cutter (R15 OP) (optional)

      FLOWERS

      1Form a ball of well-kneaded white flowerpaste into a cone shape. Open up and thin out the broad end using the pointed end of the smooth ceramic tool – you might need a light dusting of cornflour to prevent the paste sticking to the tool.

      2Next, divide the shape into five unequal-sized petals using a pair of scissors. You are aiming to end up with one larger lip petal with two small petals on either side of it, plus two medium-sized petals together at the top of the flower.

      3Spread the petals apart and then carefully pinch each into a pointed shape between your finger and thumb. The next stage is to ‘pull’ each petal between your finger and thumb: hold the petal firmly across the top with your thumb uppermost and your forefinger supporting the underside of the petal. Rub your finger against the petal but keep your thumb steady. This will flatten the petal and enlarge it. Repeat the process on all the petals.

      4Rest the flower over your forefinger and gently broaden and thin each petal using the ceramic

      Enjoying the preview?
      Page 1 of 1