magical grubs

ÚÛ

When sculpting in sugar, the biggest challenge is to portray something that isn’t meant to be still and create a sense of movement. I’ve found that movement is not only captured within each decoration itself but also in the arrangement of the cake design. These insects are layered around one another, with the wings overlapping the bodies, to create a natural flow. Placed on the sides of the tiers facing upward, they camouflage the edges of the tiers and appear to be moving purposefully. The insects’ bodies are informed by my contemplation of bugs in nature, while the sparkling wings and unusual colors add a fanciful twist.

ÚÛ

To create the softly muted stripes and dots on the fondant, make a very watered-down liquid by mixing a soft ivory powder dye with vodka. Paint on the fondant with a medium brush, using the edge of a piece of parchment paper and a circle cutter as a loose guide, although the edges of the lines and dots are meant to look faded and not precise. Let dry for a few minutes and then gently rub the edges with a cotton ball or paper towel for a very faded look.