Sculptural works of art, but would you eat them?

 

Judith with her dragon- fondant over
marshmallow -Rice Krispie mix

Shari's gift for a musician friend

Croquet anyone?

Details from desert island

Call me a dinosaur: I don’t watch much TV, and must be the only foodie in Canada that doesn’t subscribe to the Food Network. It was a bit of an awakening, then, to discover that cake decorating has become a whole different animal since my mother made my three-dimensional Barbie doll cake some forty-odd years ago.            

        With the rising popularity of rolled fondant, contemporary cakes are now, more than ever, sculptural works of art. Liaison’s evening recreational Cake Decorating mini course through June and July was a testament to the range of possibilities. With a tub of fondant, some logistical tips, a few techniques and recipes, a novice in the world of cakes can bring their technicolor imagination to life.

After: Deb's cake for girls'
weekend at the cottage

Before: Deb's flip-flops 

Food as Art

Chaud-froid takes the creative process beyond the mouth-watering, well-balanced, multi-hued meal, creatively plated with eat-with-your-eyes appeal. Count yourself among the fortunate few when you discover a dining establishment that adds show-stopping works of art to a cold buffet, created with this time-intensive technique.

With emphasis on eye candy, the Advanced students in June cut wafer-thin slices of veggies to arrange on a béchamel background, and put their sculptural talents to work before finishing with a glossy aspic glaze. The cold creation had to ultimately be edible. With this in mind, they prepared their food in steps, paying particular attention to keeping the underlying cooked, stuffed chicken breasts at a food-safe temperature.