Wednesday, March 16, 2011

Silver Award 25th Squires Exhabition and Competition London 2011

Thanks God finally I won it, Silver Awards Single Bloom Sugar flower Arrangement in 25th Squires Exhibition and Competition 2011. During completing my class at squires, I have taken an opportunity to send my sugar flower for this competition. Actually I want to make chrysanthemum flower for the competition which need lots of single petals and details of work ,but because of the time too constraint, I have change my mind and choose orchid to be presented in the competition. I used hybrid month orchid with leaves, vanilla pod and tree, mostera leaf and have put 2 sugar butterflies on the arrangement. I left the flower to the organizer and has been told that this flower will put in the Squires Museum. I would like to give my gratitude to University Tun Abdul Razak for sponsor me on the competition work. Not forget to all my friends and students for all the support given. To view others competition entries, please click the link. enjoy..

5 days Class In Squires Kitchen London.

Yes I did..…After 5 days enrolled Squires International Cake Decorating Class I
completed my Advance sugarflower class with Alan Dunn and Advance Royal Icing Class with Vivian Lee. I really enjoyed this class with both celebrities sugar artist. Both of them have shared and shown their expertise in the class. Actually this is my 3rd time doing sugarflower class with Alan, I think this is the best sugar flower maker around the world while Vivian will become 2nd Eddie Spence one day. I hope that I will come again to Squires to learn something in the future. To ICCA Malaysia and Squires Kitchen UK thank you very much for sponsorship which comprises of accommodation, flight ticket and course fee during the class. Besides that, Thanks to Beverley and Robert Dutton due to their hospitality . I have a great experience on dinner with them, factory visitation even gave me chances to be a contributor for Squires Sugarcraft Magazine, I feel I am dreaming when received this offer and had asked to make flower for this magazine. Finally I had presented my spider orchid for this magazine but not really sure which issue it will publish. In my sugar flower class I did flamboyant flower, lyang lyang flower, parrot tulip, and Chinese yam leaf while in the Advance Royal Icing Class I have learned how to prepare run out icing, lace pieces, pressure piping, extension work and brush embroidery on cake. Actually this class is to enhance my skill in royal icing. I have experienced with few series of royal icing techniques when I was In Australia years ago. Here are the photos of the cake and flower for the class.