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Seasons of Love |
by Barbara Jo
We also learned many of our techniques (and had a fabulous time) at the Wilton School in Darien, Illinois. We took the The Master Course, Introduction to Gum Paste, Introduction to Rolled Fondant, and Introduction to Pulled Sugar. Sandy, our Master Course instructor, was one of the best teachers either of us had in any subject.
Chef Rubber
Our source for the food-safe mold making material (we used the Perfect Soft Silicone). They also have a helpful guide to mold making.
We used Colette's books for inspiration, plus recipes for chocolate cake, chocolate ganache, buttercream icing, and royal icing.
We found instructions on the time-consuming gerbera daisies in Alan Dunn's book, although we didn't follow them exactly and ours ended up looking more fully open than his.
"Cakes by Design" contains great pictures with vague and unhelpful instructions on the dragonflies, the lily pads, and the water lilies. However, it did teach me the trick of making bulging frog and dragonfly eyes by pressing a round decorating tip into the gum paste.