INTERNATIONAL SCHOOL THE OF Book Two. ADVANCED Principal teacher: NICHOLAS LODGE Teachers: ANN BABER, LINDSAY JOHN BRADSHA\v, ANNE SMITH, CYNTHIA VENN CON1~ENTS LESSON 1 • PAGE II LESSON 3 • PAGE 33 LESSON 5 • PAGE pI LESS DECORATING MARZIPAN TUBE WITH FIGURE EMBROIDERY & CHOCOLATE MODELLING BRODERIE st. ANGLAISE Simple Chocolate D'ccorations ""1 an:ipa1/ Figure., HIlle ~ Coloured Chocolate Preh ist oric Range Iced Embroidery wu« Co lou r Combinations Animals Tube Em broider)' Gateall w ith Chocolate Di.dU Woodlllnd Scen c Broderie Anglaisf ROJ'c Gateau • Coffee Gateau Human Figu res Lazy DaiJ")' Cake Strawberry Ch ocolata Gateau LESSON 2 • PAGE 23 LESSON 4 • PAGE 45 LESSON 6 • PAGE 75 LESS CHOCOLATE PASTILLAGE BRUSH EX EGGS & SUGAR EMBROIDERY & FIGURES MINIATURES Tra nsfer of Desigll Chocolate Ea.,ter Eggs Figure Modelling. Past i tlagc Working Brush Embroidery Variat io, Moulded Eaner Egg., Cards Bramble Mice M'agnalia Cake » Decorating Egg., Buby Wrapped in Quilt Chocolate Mo u Ided Figures Koala in Tree • S/(iink Teddy Birthday Plaque Clown jack -in-the-Box LESSON 7 • PAGE 83 LESSON 9 • PAGE 105 LESSON 11 • PAGE 131 LACE CREATING FILIGREE El\1BROIDERY & L acing Piping Filig ree LACE DESIGNS Method of Work Bllftercrealll Filigree Side Decorat io ns Usi JJg TonpIellcs Tu be Em broidery Rille Cake urit h Floun cc Coffc« C at ea 1/ SHull Em broidery Strawberry Cake Creat ing Lace Designs Filigr{'{' with Tullc Nottingham Lace Ca le« Filigree CLI ske! Mo thcr '« D ay Cake Engagcmcu t Calle Engagcmel/t Ring Cas/(C't Filigre« Cradic b CIir i.,t C'/I in g CaI(c ec Filigree Wcdd ing Ca LESSON 8 • PAGE 95 LESSON 10 • PAGE 115 EXTENSION BAS RELIEF & WORK SMOCKJNG The Bridge Step-by-Step Bils Relit:! Variations on Extension ~Vo rk Bas Relief Plaques Bird Calec Appliquc Step -by-Step Applique Smocking Bird Cak a LESSON 12 • PAGE 145 LESSON 13 • PAGE 157 LESSON 15 • PAGE 181 LESSON ADVANCED ADVANCED & PULLED Cl FIGURE PIPING FREESTANDING FLOWERS FLI RUNOUTS Pressure-Piped Figures Pulled & Finger Flowers Half-Relief Birds • Stork Crown Ornament Basic Blossom Spra Duck Birthday Cake Double Collars J·Vinle,. Ja smine RUl10ut Figure Piping Runou t Church Daisy Teddy Christening Cake /111 ni uersary Cak« Orn amenI Primrose S em i-Relief Piping Floating Collar Violet S Outline Figures An niucrsary Cake H cartsc ase Long Wafer Th in Piping Freesia Cymb Full-Relief Piping Snowdrop Call Combination Work Bluebell M iniati Teddy Birthday Cake Baby 's BOOlie~' Flower Girl Posy of Pu lled Blossoms G Bluebell Peach 6 Blue f Anniversary Cake Silver Vase Carden & Wa yside Cake LESSON 14 • PAGE 171 Heart-Sh e, INTRODUCTION TO SUGAR FLOWERS Equipment • Flower Pane Hin ts l'-:;' Tips. i'vlal(ing Sugar Flowers • Making Foliage or lndiuidually Wired Petals Colou rin g Fl ourc rs Daffodil Leaf uJing Flori.ar)' Tape Foliage LESSON 16 • PAGE 195 LESSON 17 • PAGE 211 LESSON 19 • PAGE 235 CUTTER WILD FLOWERS FLO\\TER SPRAYS FLOWERS & CORSAGE"S Honeysuckle Rose Foxgloves Sprays &' Posies Spray Carn atio n Blackberries Lnuerted V Sprays. Corsage Clematis Acorn Spray Carnation Corsage Pet u n ia Bess Rose Blackberry Box Fuchsia Forget-me-nots Gift Box • Knife Spray 5ureet Pea Buttercup Rose & Orchid Bridal Bouquet Longiflorum Lily Wired Sprays Cymbidium Orchid Cattleya Orchid Miniature Cy mbidium Doris Pink Marigold Gypsophila Ivy Leaf Periwinkle Foliage Ferns LESSON 18 • PAGE 225 LESSON 20 • PAGE 249 Heart-Shaped Wedding Cake MAKING COMPETITIONS -FLOWERS FROM COMMISSIONS & FRESH SAMPLES Cake Commissions Dendrobium Orchid Commission Form Alstromeria Competitioa Cake Rubrem Lily Competition Schedule Scabious • Wiring Fresh FlollJer Bouquets Silk & Fabric Flowers Silver Vase BriduL Bouquet LESSON 1 Decorating with Chocolate S Decoratm• g Asa decorative media, chocolate is not only attractive, but is a great favourite of young and old alike. with Chocolate I Tak , hole you I Mel ! Meli ilne! mall stov hot l chrx the e how trOll cho awe corn Mal Tak (wa cho sure Qui pap you pap' cho pnx lifrh the she­ wh i knit up" the : sprc mar cut , EQUIPMENT shal Double boileror saucepan and chma Or glass basin Chocolate marries well with most Wooden spoon other flavours and colours, and may Palette knife be used in cornbinat ion with fresh INGREDIENTS Greaseproof (waxed paper) cream, buttercrearn, creme parissiere, Chocolate buttons, chipsor block Cheese grater marzipan andfondanr. Decorati ng chocolate may be used, preferably Sharp poin ted knife with chocolate can range from ve ry plain (semisweet or bitter) asthis Star piping lube simplegrated shavings to more gives thebestcontrast to Pencil complicated piped trellisshapes. buttercrearn . Compass Melted chocolate can also be beaten into buttercream and creme Chocolate-flavoured blocks can be Rolling pH1 used for much of this work. Paint scraper or butter pat roller patissiere and used as a filling tor Icing sugar Cutters - round, fluted gateaux, or st irred into fondan t for Liquid glucose Rose leaves coa ti ng or piping. 12 Simple Chocolate Decorations .J Take acheesegraterand usingthe large Piping Chocolate Moulding Chocolate Roses hole, grate a block of chocolate untiI Put some melted chocolate into a small Rosesand other simple flowers may be youhaveenough foryour requirernen r. cup and add some water, drop bydrop, made as follows: mix equal quantities of until yourchocolate thickens to the meltedchocolate with liquidglucose. Melting Chocolate consistency of buttercream, Stand the Blendwelltogether in abowlwiththe Melt some chocolate, either buttons or cup in hot water to keep the chocolate aidofawoodenspoon. Tum out Ontoa finelychopped block, in the following soft,becauseat thisstageitwillharden clean worksurfaceand knead briskly manner:putasaucepanofwateron the upveryquicklv, Putsomeofthepiping with the heel of the hand. Ir will feel a Wrap stove to hear, Allow it to become very chocolate into a greaseproof(waxed) little like plasticine at this stage. hotbutnot boiling. Placeyour paperpipingbag. It willdepend on in tinfoilorcling film (plastic wrap) chocolate chipseither into the top of whatyouarepipingwhether you havea anduseassoonaspossible, togive a the double boileror in a-glass or china tubeornot. Formuchchocolate pipi ng really high gloss to the rosepetals. bowl. Remove the pan of hot water a tube is not necessaryand simplyseems from theheatandstand thebowl of toassistthe hardeningprocessmore chocolate over the pan. Stir gently with quickly. A starrubehowever isneeded , a wooden spoon until the chocolate has ifa shell border is to be piped. completelymelted. Making Cutout Shapes Takeanuncreasedsheet ofgreaseproof (waxed)paperand poursome chocolateintothe rniddleofit,making sureyouhave plenty ofspaceallround. j Quicklypickupeach comerofthe papernearestyouand liftitawayfrom you. TI1en pick up the two edgesof paperfarthestawayand rollthe chocolate towardsyou. Repeat this process byturning the paper round and liftingthe oppositesides.Thisspreads thechocolateout inroathin,even sheet, wi th no marksor indentations whichyouwouldget byusinga palette knife. The laststage isto flapthe paper upand downa fewtimes tomakesure there are no air bubbles. This thinly spreadchocolate willsoondryand many inretesting shapesCan then be cut either with a knife. or with a shaped cutter. 13 c at rli 1 Chocolate Rolls or Cigars and Curls -hand and placeyourlefthand over it to can alsobeused,but the curlswillhave A marbleslab is bestforthis process, add morepressure. Holding the blade a ridgedeffect. howeverifunavailable, useaspotlessly nearlynat all. top of the chocolate, draw cleanplasticworksurfaceinstead. Pour it towards you.TIle chocolate will then Curved Leaves some liquidchocolate onto the clean curlinto longthincigarshapes. The These can bemadebyattaching surface and veryquicklyspreadit thin Iy longerthedownwardpuII, thethicker greaseproof(waxed) paper to a rolling backwards and forwards with a palette the cigar. pin and with a little melted chocolate k.n ife, increasingtheareaofthe Curlsare madebypreparingthe pipingdirectlyonto thecurvedsurface. chocolate. Continue this until the chocolate in the same manner as for Pipingchocolate mustbeusedas chocolate statts to dry, and the palette cigars, butthe toolusedisa2.5-4cm ordinarymeltedchocolate woulddrop knifeleavesamark.For rolls, takea (1-1 1/2 in)paintscraper. Thistimeyou offthe paper. lScm (6in) bladefilletk.n lfe or any pushthe scraperawayfromyou, other thin-bladed sharp knife. Grasp holding it in a more upright position 1 the handle of the knife in your right than theknife.Abuttercurlingtool 14 Coloured A nyonewho has been in Paris at Easter-time willhave seen some of the wonderful displaysof coloured chocolate birdsand animals. The technique of colouring chocolate Chocolate issimple, it may then be used decoratively in place of ordinary chocolate. Colouringchocolate isnordifficulr. Heata saucepan about one-third fullof thicken andspoil. For this reason,do andthe techniqueonce mastered opens wateruntilhot,but notboiling.Chop not usewater-based liquidcolouring. thegatetoawhole newrangeofideas. chocolate inrosmallpiecesand place In Ladlea little chocolareintoaplastic abowl.Stand thebowloverthepanof cup and add a little powdered INGREDIENTS waterand gently stir with a wooden colouring. Mixthoroughlyuntil the Whitechocolate spoon until the chocolatehasmelred. chocolate isevenlyblended. Place the Powderedfood colouring Thewhitechocolatewillnot beas coloured chocolate back into the bowl Liquid glucose runnyasmelted darkchocolateasit of melted chocolate and mix until the Glycerine-based food colouring meltsat a lower temperature. about desiredshade isreached. 44°C (lIO"F) . EQUIPMENT Whitechocolate maybequite granular even whenproperlymelted. Saucepan Smoothchocolate may beobtained by Glassor china bowl standing asecond bowlinhotwater Wooden spoon and pouring the chocolate into this Greaseproof(waxed) paper through a veryfinemetalsieve. Take Smallpalette knife caretowipethe bottomofthefirstbowl Smallplastic cups after it has beenliftedfromthewater as Smallladle orsoupspoon anydropsofwaterfallinginto the Cutrerand moulds, if required me/redchocolatewillcause it (Q 1. 2. Ladlethechocolateintoaplasticcup. Addthecolouringalittleata time. 3. 4. Stir to mix, adding more colour as required. Thewhitechocolateisnowevenlycoloured. 15