dahlia
flowers, that is… For making sugarpaste flowers, especially when you are a newbie like me, it would be much better to attend a class. I have derived a lot of benefit from attending Michelle Rea’s (InspiredbyMichelle) dahlia and English rose class.  Only when you are in the class, are you able to feel and see …
untitled-113
I bumped into the following blog site and it pretty much sums the ‘dos and donts’ when working with fondant in humid weather.  I have attached the article below and have made some further notes based on my own experience working with fondant in Sydney and Singapore. How to handle fondant in hot and humid …
Dhalia yellow
As a novice at this craft, I have gone through trials and “tribulations”, ok probably not the right words but definitely challenges.  All adds up to the learning experience and much more fun if they are through your own mistakes. Learn much faster that way.  So, what is good gum or flower paste?.  Why is …
Slowly adding to my repertoire. Another wedding coming up in May. I now live and breathe wedding cakes, looking for inspiration on the internet, books, magazines, nature, wrapping papers, clothes… you name it, I have my eyes on it.  As the colour theme is purple (no it is lilac, no…mauve, or is it aubergine or …
rose
Dead wrong!  There are many ways to create a rose cone or bud (depending on which method you follow). It is the most important foundation, the first step to make a rose and how much ‘life’ is created or given. Many of us know the ‘standard’ way as we may be taught that way or we …
tools
I never thought that I would end up having more tools than what I have in my garden shed!  Even though the tools for gardening are much more expensive but the tools for sugar craft just keeps building and the expense adds up. As a beginner, I knew little about how each tool is or …
icrecream
Yes, I did and it was simply deliciously sinful :-).   When I made the meringue yesterday, I had the five egg yolks sitting on the bench.  Usually, any recipes which requires more than 2 eggs, be it cakes or ice-cream or sauces, would turn me off completely.  That is why I love Belinda Jeffery’s …
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