Many apologies for my lack of presence here. It's been one crazy summer (wedding season for a pastry chef always is), but I did manage to cram in a little continuing education for myself last week in Atlanta at the famed International Sugar Art Collection. I've taken classes with Chef Nicholas Lodge here in Chicago at my alma mater, The French Pastry School, and I have longed for an opportunity to go to his school down south and learn from the master of sugar artistry. You've probably seen him on Food Network, where he often serves as a judge for Wedding Cake Challenges and other cake-oriented insanity cable television is notorious for. But a day or two (or four, in my case!) in his classroom is like Cake Artistry 101, 201, 301, and 401 all at once! I learned more about recent fondant and gumpaste trends than I ever would struggling at home with books from Amazon. Well worth the trip and tuition!
the Flickr roll for a description of the type of sugar artistry used in each example. I am excited about being able to offer these elements for cake orders going forward. Care to place an order??