Results of sugar class taken with Chef Ewald Notter at ICE. Had a wonderful day with members of the Guildof Bakingand PastryArts plus some new friends from Monroe College and beyond.
Now I’m inspired to work with sugar. — at ICE: The Institute of Culinary Education.
Members of the Guild of Baking and Pastry Arts and Friends
Wonderful Chef Ewald Notter
First ribbon pulled
I think this came out nicely
Do you really have to pull the ribbon thin or can you keep it in various stages? I guess that is a design choice.
The finished piece. The rose, the base, the stand, the ribbon and some bubble sugar accents
The group roses
Another view of my rose..
View from the top
The swans. A base, 2 swans, a ribbon ans a mini rose