Nicholas Lodge is one of the most well known names in the cake decorating business.  His demonstrations at the International Cake Exploration Societe's annual convention is literally "flooded" with excited conventioneers who know they are attending a demonstration of one of the most popular and talented professionals in the world.  Nicholas' exceptional skills in his creativity and execution of his work are matched also by the gift of his high level of teaching and the love to share and help others learn. 

Nicholas was honored by being inducted into the ICES (International Cake Exploration Societe) Hall of Fame at the annual convention in August of this year.  I am thrilled and honored to have Nick share his talents on my web site. 

Nicholas teaches and demonstrates his unique skills around the world. Over the years his teaching tours have taken him to twenty-six different countries, and has introduced sugar art into unlikely places such as India, China and Fiji. He is internationally known, not only for his unique skills in sugar art, but also for the quality of his demonstrations and classes, at which he inspires enthusiasm in everyone who attends. This reputation has also involved him in judging sugar art events around the globe.

Nicholas was born in Essex, near London, England, and became interested in cookery and cake decorating at an early age. Nicholas can remember designing his first cake at the early age of ten for his parents anniversary. On leaving school, Nicholas worked in a bakery as a cake decorator to gain practical experience and commercial speed in decorating. He then was offered a position at The National Bakery School of England, located in London. Here he completed a two year course in cake decorating and design. After gaining distinctions in all his assignments and examinations, he received the award for the most outstanding cake decorating student.

Moving rapidly to even higher achievements, Nicholas became Principal Wedding Cake Designer at Woodnutts, located in Brighton, one of England's top sugar art schools. Here he made cakes for large London hotel's, including Claridges, The Ritz and the Savoy.

After eighteen months, at the age of twenty-one, Nicholas became the tutorial manager at Mary Ford's School in Bournemouth, another top sugar art school. During this time, Nicholas was commissioned to do work for England's Royal Family and other celebrities. This included one of the official wedding cakes for Lady Diana and Prince Charles. This Royal wedding cake was also reproduced by Nicholas in Japan for the visit of the Prince and Princes of Wales, during their official visit in Tokyo. Nicholas also worked on cakes for the Queen Mother and Prince William.

Nicholas was commissioned to write his first book in 1985, and as his reputation increased, additional books followed. Currently Nicholas has authored and co-authored over a dozen books and has acted as a consultant to several publishers and overseeing books written by others.

Nicholas has also been involved with CelCakes, located in York, England and has co- authored with Margaret Ford on the instructional module, "Sugar Facts," and also six video tapes, as well as teaching with Margaret at the CelCakes summer schools and road shows.

In 1993 Nicholas received an invitation from The White House to participate in a Presidential appointment on internal affairs. This appointment would have resulted in many trips to Washington D.C. and the White House, covering a period of one year. Unfortunately, due to his previous teaching commitments, he was not able to accept this invitation from President Clinton's office.

The International School of Sugar and Confectionery Arts, teaches all levels and aspects of sugar art, cake decorating and cold porcelain. The International Sugar Art Collection, is the division that manufactures and distributes over 400 specialized tools and equipment use in creating sugar art and cakes. The school, offices and product distribution are located in Norcross, Georgia, just a few miles north of Atlanta, which has been home for Nicholas since 1991.

As well as the school in Atlanta, Nicholas also has a sister school in Tokyo, Japan, and he spends his year teaching and traveling between the two locations, as well as special classes held at other schools throughout the United States and around the world.

The International Sugar Art Collection
6060 McDonough Drive Suite D
Norcross, GA 30093-1230

1-800-662-8925 toll free phone
770-453-9449 office
770-448-9046 fax

web site at www.nicholaslodge.com
e-mail to nicklodge1@aol.com

For information to have Nick teach in your area, please contact Nick at: nicklodge1@aol.com

Nicholas' instructions throughout the book on the various flowers will bring joy and pleasure to the creator.  His instructions are wonderful to follow, and the layout is superb.  There even is a "Size Guide" to aid in floral creations.

I am thrilled to have Nicholas share the instructions for one of the flowers that is in his book - the chrysanthemum!

Flowers in Nicholas' book are:
sunflower, rose, poinsettia, magnolia, dutch iris, tulip, calla lily, gerbera daisy, hibiscus, longiflorum lily, phalaenopsis orchid, cattleya orchid, lily, gardenia and chrysanthemum.

Here are the prices for the  chrysanthemum cutters, leaf cutter and leaf veiner:

C510       Daisy Collection Cutter Set           9.99
CC140    CelFormers - Set A                      8.99
C205       Chrysanthemum Leaf Cutter         3.99
T160       Poppy/Daisy Leaf Veiner              8.99

To send for a catalog as well as the equipment to make the chrysanthemum, you may contact Nicholas at:

The International Sugar Art Collection
6060 McDonough Drive Suite D
Norcross, GA 30093-1230

1-800-662-8925 toll free phone
770-453-9449 office
770-448-9046 fax

Please visit Nicholas' web site: www.nicholaslodge.com

Flower
1.  Take a 20g green wire, using half-width green floral tape, go around five times on the end of the wire, and make a hook.  Continue taping over the top of the hook ten additional times and continue the floral tape down the wire.

2.  Take a number 7 ball of gum paste and brush egg white on floral tape bud.  Insert into ball and mold at the base and form into a cone shape.  Pinch eight vertical sections with tweezers, cut into the top of each section with scissors.  Let dry.

3.  Roll out additional paste flat and cut out two number 5 shapes from the daisy collection cutter set.  Cut each in half and place on the soft side of the CelPad.  Work each petal from the tip to the base, using the Dresden tool.  Attach two of these parts onto the center, opposite each other, and the remaining two on the overlap of the first part.  Bring the ends of these petals up so all petals are level.

4.  Roll out more paste and cut out one number 4 shape.  Place on pad and work with Dresden tool.  Cup with round end large Cel Stick.  Brush egg white around the base.  Place the petal on a think foam square and slide this petal up into position.

5.  Continue with three number 3 shapes, (when cutting out these larger shapes, it is easier to turn the petal cutter over and lay the paste over the top and roll across using the XL or XXL pin.  As this will cut out much better than the conventional way we use cutters.)  Place these into the mini flap and continue with three number 2 shapes.  Work each petal on the CelPad with the Dresden tool.  Attach to the flower center overlapping each layer of petals.  If you want a very large flower, you can continue with two number 1 shapes.

6.  Place into small shallow cup former to dry, (medium size if adding the two number 1 outer petals.)  Place paper clip on base to support while drying.  Use small pieces of foam to support petals as needed and let dry.  Once dry, roll out green paste flat, cut out one number 5 shape, (number 4 if making extra large chrysanthemum.)  Attach to back of flower to form the calytx.  Dust flower carefully using Aubergine dusting powder and steam.
 

Buds
1.  For making a bud, follow steps 1 through 4 of the flower and add a calyx cut out from a number 5 shape in green.
 

Leaves
1.  Taking a number 15 ball of green gum paste, roll into a sausage and place over the five ridges of the large CelBoard.  Dust a little cornstarch on top of the gum paste, press down using XXL rolling pin, roll up toward the top of the board, and then roll down toward the bottom.  Peel gum paste off the board and turn over onto the flat side of the CelBoard so that the ridges are facing up towards you.

2.  Cut out with chrysanthemum leaf cutter, (you can make smaller leaves by cutting off the base part of the large leaf.)  Insert a 26g wire that has been dipped into egg white half way into the leaf.  Mold at the base and vein the flat side on the small multi-purpose veiner or poppy/daisy/clematis leaf veiner.  Work the edge of the leaf on the ridge side with the Dresden tool on soft side of CelPad.  Turn over and vein down the center and center of each section on foam, using the veining tool.  Hollow the base and pinch to a slight "V" shape.  Let dry on aluminum foil.  Once dry, tape base of leaf and dust forest green and brush with shortening.