This exciting new book from Angie Scarr presents a voyage of discovery and inspiration for all miniaturists to delve into. Here, Angie shares the secrets of her amazingly intricate work in a variety of exciting materials and invites us to join in with her passion for miniature food. The projects are more adventurous than ever before and created with extraordinary attention to detail.Follow this master class that is packed full of ideas, detailed information on techniques, tools, materials and is illustrated with easy-to-follow, step-by-step pictures throughout. Find out how to create liquid and translucent effects, glazes, moulding and veining all to mouth-watering effect. Just some of the projects included are: pastry cases, chocolate recipes, toffee apples, fruit tarts, strawberries, melons, cabbage and mushrooms.
Angie Scarr decided in her early thirties, with a young family taking much of her time, to dedicate herself to the craft of miniatures, having experimented with using millefiori techniques formerly used in the world of glass and jewellery making to produce incredibly realistic miniatures in a time when most miniature food was simply sculpted and painted.
Always a bit of a maverick, and never one to take no for an answer, initially Angie self-produced (along with husband Frank) a series of videos to capture the self destructive process of making the 'canes' . She was more than ready to take advantage as soon as the world of photography provided the means for her to produce the images for step-by-step books to be digitally photographed. As a result Angie persuaded GMC books that she had the ability to photograph her own work as it was produced... 'live'. This could not have been done any earlier without mortgaging the house to buy a camera as the one used was one the first of it's kind (2 megapixel!) to hit the shops. These days 5 times the capacity can be had at a fifth of the price.
GMC's 'punt' on the unknown author was amply repaid in 2001 when Angie's first book Making Miniature foods and Market stalls became an instant success. It is currently in it's 8th print run and is still one of their best sellers. It quite simply changed the style and standard of miniature food making from then on.
Angie is now a highly regarded miniaturist well known worldwide not only for for her intricate polymer clay work which heavily concentrates on still life in miniature, but also for her enthusiastic teaching and sharing of ideas. Constantly pushing the boundaries of the miniature craft Angie's second book Miniature food Masterclass explores more new techniques and materials. Angie's work and instructional projects also appear in miniatures hobby magazines and she teaches her techniques in Europe and in more distant parts of the world.