The Master's

I had completed the course work almost a year ago, May 2011, but then got busy getting married, traveling to cake competitions and learning to conquer the "social" world.  Here we are in April several blog posts later, many Facebook postings later, two cake competitions under my belt and a few commissioned wedding cakes to post on my resume and finally I set the date to prove my artistry and craftsmanship.

Three weeks to prepare...

I created a design where one single tiered cake would incorporate every required technical skill.

I might sound cheap but hopefully frugal and conscientious when I tell you that this cake design was engineered to use every last leftover scrap and the least amount of materials possible.  To become a Master you must provide all the fondant, sugar paste and icing needed.  And more is not necessarily more.  Until I am the Cakeboss there is no time or space to waste.

Being frugal, though, has its secret artistic value.  Being frugal can keep things simple. Elegant. Surprisingly clever.  Utilizing what you have is always good practice for improvisation which is the first rule of survival.  (These posts continue to weave in my other hobby and part-time work, preparedness.)  When you are forced to use things on hand the most sensible solutions always arise and true in-spirit-ation comes forth.

One discovery I made during this process was the multiple ways of marbling colors.  Not only do you use small and odd portions of leftover fondant but a theme emerges.  Many different and clashing hues come together that would normally be fashion faux-pas.  Plus, like a kid, you can't wait to see the swirly results of two colors rolled together.  This is very exciting.

Also, without a set color palette you can create a bouquet of flowers that includes the whole light spectrum.

So, with the added layer of conservation I completed every element required to obtain a Master Diploma in Sugar Art.  My embossed certificate hangs proudly in our kitchen.

With Sugar and Kisses...