Author Archives: Susanna Righetto

About Susanna Righetto

I love sugar floristry. It gives me the chance to blend my passion for flowers and photography into something unique. I teach sugar floristry in Italy and the UK. Adoro i fiori di zucchero: mi danno la possibilità di fondere la passione per i fiori con quella per la fotografia, creando qualcosa di unico. Tengo corsi di fiori di zucchero in Italia e nel Regno Unito.

The Art of Sugarcraft reprint

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Summer is here and I hope you are all enjoying some warm, lovely weather. More of us will be taking time off work and spending time at home, hopefully indulging in some sugarcraft. So I think this is the perfect time to remind you that the reprint of The Art of Sugarcraft is here!

The first print run reached number 1 in the amazon.co.uk cake decorating bestseller list just three weeks after going on sale and sold quickly, so more copies are available now.

As I am one of the tutors who contributed to the book, you’ll be able to see my Tuberose Cake with step-by-step instructions for all the techniques used for both the flowers and the cake. If you are looking for a cake to celebrate a summer wedding or anniversary, this could be the one you’ve been searching for. In addition, with this fantastic book you could hone your skills in royal icing, sugar-flower making, modeling, and the art of baking and chocolate. This book truly is a cake decorator’s/baker’s dream and the perfect companion for some sugarcraft fun on your long, lazy summer days!

Of Tuberoses, books and romantic cakes

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I couldn’t be more excited about the news I am going to share. Today is the launch day of the long-awaited book The Art of Sugarcraft (Amazon UKAmazon US), published by B.Dutton Publishing Ltd, which I had the great pleasure to contribute to.

Joining several first-class names of the industry to create this huge sugarcraft “bible” was an honour, and I was very flattered that my tuberose flowers were among the few images chosen for the press release as well as for other advertising of the book.

The Art of Sugarcraft AI Sheet

When B. Dutton Publishing contacted me for this project I was over the moon, they asked me to create sugar flowers that could pair well with a wedding cake.

My credo – when it comes to sugar flowers and sugarcraft – is all about neat style; I like to believe that if my cakes were poems they’d be haiku rather than baroque.

I immediately decided that I wanted something a bit different from typical wedding cakes, too often congested with a miscellany of different flowers.

I’d rather stick to a single variety and make it the leading character.

So I turned to Tuberoses.

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Undoubtedly romantic in appearance, their luscious white petals, so pleasingly rich, would be ideal for my purpose. The only thing I regretted about the sugar version was the lack of a real flower’s scent. The two-tiered cake on which the flowers are displayed is covered in two different shades of the tenderest green to provide a soft counterpoint.

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As usual, I took care of the photography as well. Photographing my sugar flowers provides the perfect finale to all my projects, big and small. It closes my creative circle.

Developing this project has been an utter joy and I hope it will inspire readers to have fun making sugar flowers and beautiful cakes and to unleash their creative potential.

I wish to thank Jennifer Kelly and Frankie New at B.Dutton Publishing. Thank you so much for your support.

Unfortunately I couldn’t manage to be present for the book launch at Squires Kitchen’s annual exhibition today. But I do hope you’ll be able to have a look at the book which is packed with information and ideas and is the ultimate text for both beginners and experienced cake decorators who wish to hone their skills and dive in 520 pages of pure sugarcraft fun!

Gumpaste Holly Tutorial

Holly-Xmas

December is a busy yet lovely time of the year here at Sugargarden. This year, among sugar flower projects and new cake designs I managed to create this easy tutorial for one of the most classic of Christmas decorations: the Holly.

You can make a few now and store them in a cardboard box until needed.

Use the lovely little sprays to decorate mini-cakes or cupcakes (please be advised that wired floral decorations are not designed to be eaten, due to the presence of inedible elements like wire and floristry tape) or add a tag and use them as place holders or Christmas table decorations.

Elegant and understated, holly is so easy and fun to make in gumpaste, I never get tired of it. I hope you will enjoy making holly berries and leaves as much as I do. So, if you are in the mood for an easy but rewarding DIY project this Christmas just check out this tutorial and have fun!

I wish you all my best and a really Merry & sweet Christmas time.

Susanna x

tutorial

[Click on the picture for a larger view]

Equipment:
• Non-stick board
• Foam pad
• Rolling pin
• Ball tool
• Edible glue
• Cornflour
• White vegetable fat
• Wire cutters
• Pliers
• Green floral tape
• Half strength Confectioner’s Glaze / Edible varnish
• Clear alcohol
• Flat brushes for dusting

Holly Berries:
• White gumpaste
• 33 gauge green wire 
• Dust food colours – poinsettia, ruby red, blackberry

Holly Leaves:


• Pale green gumpaste
• 28 gauge green wire
• Leaf veiner or dresden tool to mark veins onto the leaves
• Holly leaf cutters
• Dust food colours – holly and foliage green

For the leaves:

Work some Pale green gumpaste and roll out on a lightly greased board, leaving a ridge for the wire.
Cut a leaf with the holly leaf cutter. Moisten a 28-gauge green floristry wire with edible glue and insert into the leaf. Soften the edges with a ball tool and shape. Let firm and colour with holly and foliage green.

For the berries:

Cut short lengths of 33-gauge wire, make a tiny hook at one end of each. Roll a tiny ball of Poinsettia SFP, about the size of a small pea. Lightly moisten the end of one wire with edible glue and insert in the middle of the ball, leaving the tip of the hook barely visible. Tinge the top of the hook with blackberry edible dust diluted with a drop of clear alcohol. Dust the berry with poinsettia and ruby dust food colours.

Dip leaves and berries in half-strength confectioners’ glaze, or spay with edible varnish. Let dry.

Assemble the leaves first and then the berries with mid-green floristry tape. Add a tiny ribbon at the base of the leaves if you wish.