Pink lisianthus and hydrangea prior to painting.

The Naked Truth – in the world of cakes there is.
I am not sure how others are with this but I could look at undecorated cakes for hours. I just love the simple lines and straight edges of a nicely covered cake. I believe that having a precise cake structure enhances any decoration and design, so it is worth spending some time with the “background.”
This is a chiffon cake covered with bourboun vanilla swiss meringue buttercream.

First, I tried to make sugar paste roses on my own. Later on, I studied at the Bonnie Gordon School under the instruction of Jenny Maw. If anyone is considering coming to Toronto and training at the BG School but is still on the fence about it, I would like to tip the balance with my recommendation. Jenny is a very patient and skillful instructor with lots of tips and tricks up her sleeve.
During our rose class she said: “I love making sugar paste flowers. It is so relaxing.” I though quite otherwise as I set on my chair with my shoulders practically attached to my earlobes and barely remembering to breath. To this day, I find roses to be challenging flowers to make and still have a long way to go before I reach Zen as I make them.

Just saying hello to all of you, who are interested in sugar flower making.