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Choco Floral Ecstasy

A chocolate cake to satiate the taste buds and a visual treat to the eyes… A floral display of orchids and anemone flowers…

Chocolate Cake for the Chocoholics

A chocolate cake decorated with chocolate roses and other chocolate decorations.

Brush Embroidery Birthday Cake

A birthday cake made using brush embroidery and ribbon insertion techniques topped with some sugarcrafted roses and leaves.

Swarovski: 4 tier wedding cake

A 4 tier wedding cake created for Swarovski using their crystals.

A cascade of orchids and roses with each tier distinctively designed to keep the finished look elegant and stunning.

Swarovski: Wedding Cake 2

Another cake that was done for Swarovski, for their Bridal event.

A smocking pattern is done on the top tier and balanced with some delicate extension work on the tier below. The cake is topped with some sugarcrafted flowers and ivy leaves. A few Swarovski crystals have been used here along with Swarovski pearls to finish off the tiers.

Lambeth Style 2 Tier Wedding Cake

Sugarcraft India got commissioned for 3 wedding cakes for the Unbridalled event hosted by Swarovski at the Taj Palace in New Delhi on 16th September 2008.

A 2 tier wedding cake with Joseph Lambeth Style as the main highlight and topped with sugarcrafted roses and jasmines and embedded with Swarovski Crystals.

Arum Lilies on Chocolate Cake

A chocolate cake decorated with arum lilies.

Sweet Pea Cake

A cake decorated with sweet pea and fine lace work on edges.

Purse Cake

A purse cake made with fondant ….

Rakhi Cake

A cake made especially for Rakhi.. A brother and sister modelled in fondant in Indian Attire…

Chocolate

work

from the World Pastry Forum

Many chocolate Techniques were on display at the 2008 World Pastry Forum. The Forum which is a Seminar for professional pastry Chefs Is held each Year in
conjuction with the National or World Team Pastry Championships. Chefs take classes with 10 different World Class Chefs over a 5 day period. Each Chef specializes in a different area of expertise, Such as Chocolates, Sugar work, Candies, Plated desserts and many more. Every year there are many chocolate pieces on display that feature new techniques.Last year was no differnet than the others.Donald Wressel featured a chocolate decoration with long thin curved spikes that were very colorfully airbrushed in orange and yellow. He also did some blue airbrushed fish o a separate showpiece. Bright airbrushed colors were also on display on a smaller amenity piece done by Vince Pilon During his chocolate class. (photo right).

chocolate flower airbrushed

showpiece base

chocolate flower

Click on any photo above for a larger version

Crème Brulée

Crème Brulée

Bahan: (5-6 porsi)
400 ml cream fresh / sahne
200 ml susu segar
90 gr gula pasir
4 butir kuning telur uk sedang
1 butir telur uk sedang
1 batang vanili bourbon

Karamel:
sedikit ब्रोव्न sugar

Cara membuat:
1. Belah dua vanili, kerat isinya dgn ujung pisau.
2. Campur gula, susu dan vanili (isi dan kulitnya). Panaskan diatas api (jangan dimasak). Sesekali diaduk hingga gula mencair. Biarkan sebentar hingga suhu turun.
3. Tuang cream fresh/ sahne ke dalam susu, aduk rata.
4. Di dalam wadah terpisah, campur semua telur, aduk rata dgn whisk (jgn dikocok). Setelah itu masukkan ke dalam campuran susu dan cream fresh. Aduk rata dan setelah itu disaring. Diamkan adonan selama 30 menit.
5. Tuang adonan ke dalam beberapa loyang kecil tahan panas. Lebih baik anda gunakan loyang keramik berbentuk ceper (jgn yg tebal). Panggang adonan dgn cara au bain marrie selama 40-50 menit dg nsuhu 150°c atau hingga adonan agak beku seperti puding.
6. Angkat crème brulée dan biarkan hingga suhu dingin. Masukkan ke dalam kulkas selama beberapa jam. Jika acara dessert akan dimulai, taburkan braun sugar keatasnya, lalu bakar dgn api gas khusus utk crème brulée hingga gula menjadi karamel