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2月23日至3月1日外遊。其間可照常下單,3月2日起陸續處理出貨,敬請留意發貨時間。
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全店,✔香港訂單滿港幣1,200免順豐運費 🚚🇭🇰
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Following on from the huge success of her first book, Sugar Flowers for Beginners (2008), Paddi Clark brings you another inspiring collection of the most sought-after sugar flowers for cakes. From large, showy blooms such as the Casablanca lily, peony and gerbera to the perfectly pretty jasmine, pear blossom and primrose, Paddi has brought together some of the most popular and timeless flowers and foliage of our time, each one carefully crafted in flower paste.
As well as technical advice on equipment, edibles and the basics of flower making, Paddi has included sketches and photographs of real flowers so you can observe each specimen in its original glory. Paddi’s approachable and accessible teaching style shines through in her clear and uncomplicated instructions and step-by-step photographs, making this book ideal for crafters of all abilities, including complete beginners who have never worked with sugar before.