At Sugar Penguin Cakery, we add an extra touch of love into your celebration.
Imagine a white round cake as your canvas.
We create custom cakes inspired by your story
and your ideas by bringing them to life
using edible fondant art!
Our passion for creativity has led to our
love to bake cakes for you to love!

For full photo albums of ALL of our creations
and feedback, visit and "LIKE" our Sugar Penguin Cakery page on Facebook!
Follow us on Twitter @SugarPenguin for exciting updates and what we're up to.

If you want more information, please email us at hello (at)
sugarpenguin (dot) com!!

So tell us your story and let's start baking!

Friday, December 28, 2012

Adventure in Sugar Flowers

It was not an easy journey, but I am embracing it.  Breakages, tears, some wires pushed through the petals, and my 2 year old smashed them on the table were all part of the "fun."  Lesson learnt and we're moving on. 
It's so exciting to seeing the petals all there as I am waiting for them to dry up. There's a sense of urgency in putting them together. And just like that a flower is born.
Sugar flowers are something new and exciting for me.  Creating and imitating what nature provides for us is quite an adventure.  I always intrigued with sugar flowers, of how sugar flower masters like Nicholas Lodge, Alan Dunn, and Ron Ben-Israel do it.  I slowly learned how to make them.  I pored through books and online picture tutorials of how to make them.  Then, I found, is where I learned to make sugar hydrangeas through the fabulous teacher, Jacqueline Butler of Petalsweet Cakes.  She is a fantastic teacher and I was very lucky to be able to learned from her in one of her classes during Cake Love 2012.  What an eye opener that class was.  When I looked back to the craftsy online tutorial, I was more confident with the technique and although my flowers are far than perfect, they are significantly better than before.  I braved myself to make more flowers and bought another tutorial from craftsy again, and this time it's making sugar orchids with James Rosselle.  I ended up making about 5 of those sugar orchids.  By orchids no.4, they look much better than no.1 or no. 2 and 3. 
I used the sugar flowers as part of my Mom-in-law's birthday celebration.  She wanted a show-stopper cake and a table spread.  We looked at what we have at home and we did a simple yet effective table spread with a very minimal cost.
Here are some photos from the event, and the picture of the cake that I made for her.

table spread with the view of the red velvet cupcake tiers

side view of the cake with sugar orchids and hydrangeas

"beauty shot" of the cake

close up of the sugar orchids

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