This is my delicious Naartjie and Vanilla Cheesecake Delite, I created for the Lancewood Cake-Off. I would love your vote for my cheesecake and you stand a chance to win a Kitchenaid Mixer just for voting Here.
Another new and exciting product from Crystal Candy was the inspiration for this vintage Music Box and ballerina figurine from my previous post. This time the new Bas Relief Mould with its vintage feel, was the perfect finish for my sugar paste music box.
I dusted the Bas Relief Mould with Crystal Candy’s Pearlescent Lustre in Antique Champagne and then pressed my sugar paste mixed with chocolate modelling paste (coloured a deeply dark grey) to fit snugly into the mould. I popped the mould into the fridge for approx 15 min (time always varies with me – depending on how distracted I get while waiting!) This, below, was the result after gently peeling the paste out of the mould.
I cut this into 3 equal sections to wrap around the music box that I had formed using chocolate modelling paste and then made another vintage piece for the lid. The chocolate modelling paste mixed with the sugar paste allowed me time to press the lid to fit in line with the bottom of the box. To cover the joins I used a strip of pearls mould & the same paste to create a line of tiny pearls stuck over each join. The fun part was dusting the entire box again with a light dusting of the Pearlescent Lustre, Antique Champagne and watching each relief come to life!
With an added embossed key the music box was perfect for my ballerina figurine who balanced gracefully in her pink and lace tutu. Thank you Ray for trusting me to try out this wondeful new Bas Relief Mould.
The theme of Music automatically brought to mind a beautiful music box I was given as a child. On winding the key, the ballerina figurine turned slowly and came to a stop as the music stopped. This box is a reminder of how we need to continue to turn our own keys in order to keep the dance that is our lives in motion.
I placed her on a sugar creation of a vintage music box to remind me of the beauty of all the valued memories of my childhood. It was a perfect musical ending to receive a Silver, 2nd Place Award in the Intermediate Sugar Art Section for her at the Hostex 2018 – SACDG Competition 2 weeks ago.
As the Hostex 2018 opened its doors at Gallagher Estate this year, we were treated to an array of delectable treats, new products and everything else related to food and drink catering. The South African Cake Decorators Guild hosted their competition with all entries both cake and sugar art falling into the theme of music. Every entry portrayed a unique meaning within the theme for each decorator and it was interesting to see so many varied interpretations of the theme. Thank you to Hostex and SACDG, the judges and all the sponsors for giving us a platform to show our passion for decorating.
My figurine’s petite body, I modelled using Saracino Modelling Paste, once again just love the paste for modelling figurines. I dressed her in a delicate pink tutu adorned with patterns of Crystal Candy Lace. I was so excited to be the first to use this new Bas Relief Mould from Crystal Candy and the detail of the leaves, lace and hearts created the perfect finish to my vintage music box. Thank you Ray for letting me use this mould and can’t wait for the release of these totally awesome new Bas Relief Moulds!
When Retha’s advert breezed across my facebook page, I was already hooked and intrigued as to how she had created her delicate sugar paste figurine in her beautiful printed dress. Heidi Brukman from Kadies Bakery Supplies in Fourways offers a variety of classes and she was hosting Retha Joubert of Retha Joubert Fondant Studio who is the artist and creator of this pretty figurine. I was so excited and it was a privilege to be able to do this class of Retha’s at Kadies in April with this class being so popular. Below is Retha’s photo collage advertising this 2 day figurine modelling and edible fabric course.
As Heidi opened her doors that Saturday morning to her shoppers looking for their baking supplies, cake orders and advice that is always so generously offered by Heidi and her staff, the five of us enrolled in this class had already met Retha and each other and started yet another adventure in this enthralling world of sugar art. In contrast to the bustle of activity in the baking supplies world, Retha brought her quiet and organised personality into this environment and patiently demonstrated her figurine modelling skills to us. She explained and guided us through creating movement in our figurine to have her finally walking in the breeze through a meadow
Even in a learning environment, if you have 6 decorators together, there is the inevitable amount of chatting and sharing of ideas that go together mixed in with a good few laughs. Retha shared with us how she studied her degree in Fine Arts and only started in the sugar art world in 2014. She was asked to do a figurine for a cake for a friend of hers and that started her love for sugar paste figurine modelling. With an interest in her figurines and her passion for teaching, Retha is now hosting classes in many different venues. All her dates for this particular class can be found on her facebook page.
I loved how Retha shared her knowledge gained through her love for sculpting with us & this new, easy and innovative way to create edible fabric that dries so quickly. I couldn’t wait to photograph this gorgeous figurine who looks like she hasn’t a care in the world as she springs through the windy meadow picking wild flowers and holding onto her hat. For all those still to do a class with Retha, hold onto your hats as you start a fun learning journey with her and don’t miss out on this class.
I can’t say that we breezed out of the class on the Sunday as we had spent 2 days concentrating and focused on our sugar creations, but we did step out each very proud of what we had learned and accomplished. Thank you Retha for your patience with us all and thank you Heidi for making us feel so welcome in your shop and for working behind scenes while we all had fun. Kadies offers a variety of classes including the PME Diploma Courses that Heidi teaches. The course dates can all be found on their website.
When it came to ‘Sgt Major’, Dev’s 16th Birthday Party, his mom, Alison, pulled off all the planning with military precision. Amidst this planning, I had the privilege of helping Alison make the Army Cupcakes and popcorn ‘grenades’ for Dev’s special day. My inspiration for the army cupcake toppers came from the clever invite designed by Alison for the day & Dev’s incredible excitement about his army themed birthday party. Silver military stars and dogtags with Sgt Dev embossed into them were a must as well as small grenades, belts, and tanks. Neatly folded sugar paste army shirts and brown army boots completed this arsenal of cupcake decorations.
‘Captain’ Alison marched in at tenhundred hours with all the equipment required for Operation Dev’s 16th and we proceeded to mix up batches of camo-coloured cupcakes, butter-iced them in army green and then decorated them with the miniature army toppers. Next we went to battle completing the ‘grenades’. We added melted white chocolate to a batch of freshly popped popcorn and tossed in candy, sprinkles and marshmallows before getting down and dirty rolling out the sticky ‘grenades’.
Operation Dev’s 16th would not have been complete without us getting decked out into battle dress and photographing the preparations for Dev and that is precisely what we did around fourteenhundredhours well camouflaged amidst the greenery of this suburban location.
This joint part of the operation was now complete and Alison took over the next day with the completion of all the arrangements for Dev’s birthday. His friends arrived and were saluted with an array of army rations to keep them nourished for the fun army activities that Alison had planned for the day. The recruits were delighted with their army cupcakes, grenades, hotdog missiles, battle chips, bullets, burger bombs, shots, thirst quenchers and sticks of dynamite. This was definitely one of the most fun cupcake projects I have ever been involved in and helmets off to communications manager, Captain Alison, for commanding her troops on such an memorable occasion. ‘Sgt Major’ Dev, who is an inspiration in himself when it comes to enthusiasm, could not have asked for a better ‘Captain’ for his mom.
I could never have dreamed a few years ago when I started my simple sugar paste flower decorations that I would ever learn to create my own sugar floral art. Vicci Clemitson-Martin’s Celebrating the Rose Class was yet another fun and dynamic Victoria Bean class she has presented. Bev, Lizelle, Raquel and myself worked hard for 2 days …. & yes, we laughed and had fun too!!! Vicci somehow managed to keep us on track so that we could all complete our beautiful roses to create this beautiful sugar rose art.
Vicci, your passion for flowers and indeed everything that grows came through in the way you explained each step of the rose so thank you for bringing your green fingers and love of nature to this class, we will all be looking at roses in a different way and be challenged to create many more gorgeous roses. Thank your for celebrating the rose in all its beauty from the bud to the full bloom and including its dainty ending as it dies back and drops its seeds for the next floral generation. You are like this rose, sewing the seeds of beautiful sugar art for all your students.
When it comes to innovation and teaching in this gorgeous world of sugar and cake art, Etty van Urk of Cake Dutchess has to one of the most fun, down to earth and creative leaders we have at the moment. Etty has not only created her gorgeous modelling paste; Cake Dutchess Modelling Paste, but will be launching her new set of high quality stainless steel Modelling Tools in the next few months. Etty is a Craftsy instructor and her adorable animal tutorials are amazing in their creativity and are easy to follow.
Having heard about Cake Dutchess Modelling Paste through her facebook page a few years ago, I started following Etty and learning more about her Modelling Challenges where she creates a sugar piece along with students from all over the world over a period of a few days. My Angel on a Cloud pictured below was my introduction to Etty and her online tutorials.
Soon after this modelling challenge I was so excited when I won a tub of Cake Dutchess Modelling Paste as it wasn’t available in South Africa at the time. When Etty introduced her Edible Alphabet Collaboration, I immediately thought a naughty little sugar paste Elf would be just the challenge I would love to give myself for the letter E, that I had offered to do. Needless to say, with this modelling paste which is so beautifully pliable, I had such fun creating this figurine.
I drew inspiration for this little guy from a couple of different elf illustrations and gave him his oversized elf boots, knitted jumper, painted striped stockings and leaf embossed cullotes held together with brown sugar twine. For his hair, I wanted him to have a really funky spikey hair style so with Etty’s modelling paste coloured with a hint of light brown, I cut tiny flat pieces of the paste to create this look.
A wood embossed elf-door with its gold details, stepping stones and moss floor details and pretty blossoms set my elf in his own magical enviroment for this collaboration.
My very precious tub of Cake Dutchess Modelling Paste is now almost empty but fortunately Lollodoo is now a South African supplier of Etty’s awesome paste. It literally halves the modelling time.
Thanks to Kerry Crampton of Fondant Solutions Moulds for this embossing mat which I used for embossing my elf’s woolen jumper. I can’t wait to try out some more of your embossing mats and moulds as they are such brilliant quality.
Thank you Etty for such a fun collaboration and for all the time and organisation (and grey hairs I am sure) that went into this collaboration.
Please visit the complete Edible Alphabet Collaboration here.
Looking forward to your next collaboration Etty, Animals Around the World
To find out more about Etty read this interview by Mr Bakers Cake.