Lessons for making your chocolate blooms, and adding accents to your sugar art.
|Posted by mari senaga on August 22, 2014 at 10:10 PM||comments (1)|
Non-stick Mat Small Rolling Pin Corn Syrup Small Spatula
Cutting board Saifun Noodles
Ribbon cutter or small knife Vodka (for painting)
Powdered sugar (place in nylon to keep tidy)
Razor blade (in paint scraper handle)
Selections of brushes
Petal dusts used: The Sugar Art’s- Red Plum, Mona Lisa, Sprout,
Moss Green,...Read Full Post »
|Posted by mari senaga on May 29, 2013 at 3:05 AM||comments (4)|
For my very first tutorial, I wanted to cover something I get asked about a lot,
When making modeling chocolate flowers, and accents, I like to make sure everything I use to make the flowers is edible, and safe to eat. So I wanted to show a number of ways I make edible stamens.
Pressed bunch Stamens:
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|Posted by mari senaga on May 16, 2013 at 5:30 PM||comments (7)|