This is a fabulous book that goes in great details with dozens and dozens of illustrations on how to get the perfect cake using Valerie's Edgers.

Excerpt from the book:

It cannot be emphasized too strongly that a cake should have a good finish to it's surface; this applies to both Sugarpaste and Royal Icing. No amount of piping; painting; flowers or other decoration can disguise a mis-shapen cake, with sloping sides, and/or top, or a finish that is uneven or marked. A well finished cake does not need much in the way of decoration to attract attention: Our Crystal Towers Cake (below) has been much admired at many exhibitions and demonstrations, but look closely, there is absolutely NO decoration on the cakes! The decoration is on the perspex seperators; the bride and groom inside is a procelain piece, unusally placed on the second tier with flowers to the top and third tier, and further decoration I feel would detract from it's beauty.

We have been approached many times by people asking about cake covering, and have seen so many poorly finished cakes (even though the flowers and other decorations have been excellent), that we thought we would give some pointers to help with the ovious problems.

Edgers have been used throught the book to achieve a uniform finish. Edgers are accurately built and will push the marzipan into shape to give an excellent foundation for Sugarpaste (or even Royal Icing if the Sharp Top Edger is mastered).