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Lambeth Technique - Page 5

post #61 of 69

pls where can I get the book

post #62 of 69

It's sometimes available on EBay or Amazon, but typically 100's of dollars.

post #63 of 69

I just looked on The River book web site and 'The Art of Royal Icing' by Eddie Spence is available for approx. £21.  I have asked for it for my birthday, so I shall let you know if it is any good.  (note - I am in the UK)

post #64 of 69

I'm feeling generous. PM me if you want the Lambeth book and you've previously "talked" with me on CC.

VISIT US at BAKINGFIX

 

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VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #65 of 69

MimiFix, I wish I remembered if we had talked.  It is VERY generous of you to share.

yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
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yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
Reply
post #66 of 69

http://vimeo.com/31148331

the art of royal icing

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Fishing / Hunting
(12 photos)
Reply
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Fishing / Hunting
(12 photos)
Reply
post #67 of 69
Royal icing then, meringue powder or egg white? I have always used egg white but am aware it is deemed risky now. Switched to MP but if am honest, don't really know why. Just doing what am told us right. My mum was a cake decorator, as was my nana, and I have been around many generations of string work and RI design. They (my mum, nan, aunties, great aunt and great gran) all used egg white, raw and unheated. I am of the opinion that any baking with egg that isn't totally cooked through could be deemed as risky. That would mean all manner iof everyday menu items would be banned. Add with the immense amount of sugar which kills off most bacterium and inhibits growth anyway, I can't see a problem with egg white. What do we all think? How can I get a cocktail with a raw egg in it at a bar but not use it in icing? Or get super easy (some might say snotty) eggs with my breakfast but not use egg whites in icing? Thoughts please! Ps I will try and find some pics of my mums stuff from the eighties. It is awesome!
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
post #68 of 69
Royal icing then, meringue powder or egg white? I have always used egg white but am aware it is deemed risky now. Switched to MP but if am honest, don't really know why. Just doing what am told us right. My mum was a cake decorator, as was my nana, and I have been around many generations of string work and RI design. They (my mum, nan, aunties, great aunt and great gran) all used egg white, raw and unheated. I am of the opinion that any baking with egg that isn't totally cooked through could be deemed as risky. That would mean all manner iof everyday menu items would be banned. Add with the immense amount of sugar which kills off most bacterium and inhibits growth anyway, I can't see a problem with egg white. What do we all think? How can I get a cocktail with a raw egg in it at a bar but not use it in icing? Or get super easy (some might say snotty) eggs with my breakfast but not use egg whites in icing? Thoughts please! Ps I will try and find some pics of my mums stuff from the eighties. It is awesome!
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
Speech therapist by day and cake decorator when I can fit it in! Not a business, just a love of all things cake! www.facebook.com/CakeChemistryUK
Reply
post #69 of 69

I think its just about seeing the photos and recreating it... I haven't seen any templates to practice with... I have recreated the hearts and the spheres... just a lot of practice and steady hand.

 

good luck

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