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Rose & Fiori 2015
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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 UK – Amazon 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.
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.
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.
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!
The Cake Design Italian Festival is getting closer, and we’re working hard getting ready for it.
I’ve been invited to participate as a guest for the whole week-end. I’ll be demonstrating for 30 minutes every day at the Main Kitchen, and I’ll teach a 4-hour class on Sunday. You will also be able to meet me at Squires Kitchen’s stand.
I’ll be teaching flowers, flowers and more flowers… with a twist!
I decided to try something new: on Saturday, I’ll be showing how to paint on sugarpaste. I used a similar technique on the Peony cake I made for a contest. This time, though, my painted decoration will be the focal point of the demonstration.
I’ve been playing with coulours and brushes in the last few days, and you can’t imagine how good a time I had. I might even have discovered a new passion, besides sugar flowers!
Meet me at the CDIF (sorry, but the full name is just too long!) next week-end: I’ll show you how to transform your cakes into painted works of art.
P.S. My calendar for Frideay and Sunday: Magnolia and Hong Kong Orchid, both lovely flowers. I hope you’ll enjoy them, as much as I will.
The second edition of Expotarta, the sugarcraft exhibition in Madrid, just ended. Back in Italy, I have the pleasant feeling that holidays give.
I had a very busy weekend, with classes and demonstrations, but the atmosphere and the great passion Spanish people have for cake decorating and sugar floristry made my job extremely likeable. Sharing one’s passions with like-minded people is so invigorating!
I’m grateful for the this year’s chances to teach classes abroad: I believe that confronting our personal experiences with people from different countries leads to mutual personal enrichment as well as to a boost in creativity.
My special thanks to Loleta and Nieves Linares, organisers of the event, for inviting me to teach at their fabulous exhibition, and to Laura Aldana Arias for impeccably translating every single word from English to Spanish, and for being the perfect assistant. Last but not least, I wish to thank all the lovely students and demo spectators, for sharing with me their love for sugar flowers.