My name is Christine Flinn and I am an award winning cake decorator who has been ranked one of the most skilled in Royal Icing in the world. I have 40 years of experience in this industry and countless awards under my belt. I am also a highly respected international tutor/demonstrator.
This book is aimed at beginners/intermediates level and contains the core information required for good royal icing work, If you would like a signed copy then send me an email the book is 12 plus P&P.I hope you enjoy looking at this website and learn a little bit about the history of cake decoration if that what you are interested in.
This book is aimed at beginners/intermediates level and contains the core information required for good royal icing work, If you would like a signed copy then send me an email the book is 12 plus P&P.I hope you enjoy looking at this website and learn a little bit about the history of cake decoration if that what you are interested in.
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I studied Cake Decoration and Flour Confectionary at Newcastle upon Tyne College of Arts and Technology, where I received a City & Guilds qualification in that medium in 1982. In 1989, I became an Accredited Demonstrator for the British Sugarcraft Guild. In 1994 I was approached to write a book on advanced piping techniques focusing on extension work, which was later published worldwide in 1996.
Did you know that the term 'sugarpaste' (aka fondant in the USA) arose in Manchester, England, in the 1600s? It disappeared back into literary obscurity soon after. In 1970s Renshaw's attempted to relaunch sugarpaste however this attempt failed.
Tombi Peck and Elaine MacGregor were the sugarcraft lobbyists (early 1980s) - they persuaded Tinkertech to create metal flower cutters and Sugarflair to produce food colours (liquid/pastes and petal dusts).They also persuaded Renshaw's to amend the sugarpaste recipe, which was then relaunched as 'Regal Ice' a name suggested by Elaine's husband, Steward.
Tombi Peck and Elaine MacGregor were the sugarcraft lobbyists (early 1980s) - they persuaded Tinkertech to create metal flower cutters and Sugarflair to produce food colours (liquid/pastes and petal dusts).They also persuaded Renshaw's to amend the sugarpaste recipe, which was then relaunched as 'Regal Ice' a name suggested by Elaine's husband, Steward.
I offer a friendly service and advice to help you create the perfect cake to enhance your celebration. All cakes are individually designed, decorated and colour co-ordinated to suit your occasion. The photographs in the cake galleries are just to give you an expamle of my style and standard of workmanship.
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