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Sugar Flower<br />
Arranging<br />
by James Rosselle<br />
Have you admired the work of cake designers and also wondered how they<br />
do floral work Well, there is an art to arranging flowers on a cake.<br />
Arranging sugar flowers may not be simple. It can be intimidating, in fact<br />
terrifying! As we all know, sugar flowers are a labor of love. They are made<br />
petal by petal and are very fragile items. The sound of shattering sugar<br />
flowers breaks my heart. Don’t let that thought scare you. My advice, show<br />
those flowers who is boss. Here are some guidelines I like to follow in<br />
arranging sugar flowers on a cake.<br />
Know your materials. I like to categorize flowers. In a flower arrangement,<br />
you most commonly find foliage, filler flowers and larger dominant flowers.<br />
Foliage includes leaves, berries, and twigs. These items are used to<br />
compliment and accent the arrangement. Foliage can also be used as “fillers”<br />
and are typically added in an arrangement after the larger flowers.<br />
Filler flowers generally consist of smaller flowers like hydrangeas, hyacinth,<br />
and jasmine. These are used to fill the spaces in the arrangement. Filler<br />
flowers are typically the last item placed in an arrangement.<br />
Chef James Rosselle is a<br />
graduate of the California<br />
School of Culinary Arts in<br />
Pasadena and is passionate<br />
about where life has taken<br />
him. He has won all four of the<br />
Food Network Challenges in<br />
which he has competed. In<br />
2011, James was named to the<br />
“Top Ten Cake Artists” by Desert<br />
Professional Magazine.<br />
Please visit James at<br />
www.ellecakes.com or<br />
www.jamesrosselle.com.<br />
Larger flowers of the bunch can be peonies, roses, tulips, orchids, etc. The<br />
larger flowers should be the first items placed in the arrangement. I like<br />
to sporadically arrange and place the large flowers to set the tone for the<br />
arrangement. Large flowers can be arranged in bunches or close together for<br />
contrast or systematically placed to create harmony.<br />
The next idea to consider is harmony and contrast. Both are used in flower<br />
arranging to create balance. Harmony is when the cake design and flower<br />
arrangement compliment the venue and it’s surroundings. I will try and<br />
incorporate some of the elements of the venue in the cake design to create<br />
harmony. Contract on the other hand, can be achieved when the design of<br />
the cake and flowers are different. The contrast of the design should be done<br />
in a way that the flowers and cake stand out in a tasteful way.<br />
If you follow these simple guidelines you are sure to have a stunning design<br />
for every occasion.<br />
50 www.EdibleArtistsNetwork.com<br />
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