Last week I was in Phoenix, Arizona attending one of the Hands-on classes at the World Pastry Championships. Instructors Marina Sousa and James Rosselle were amazing sharing lots of techniques and stories about their business. They were very open to questions and comments among the students which I really like. Personally, I like sharing my knowledge with people who really appreciate my talent, so I'm very thankful with those who do the same with me!! I was so excited to try Marina's beads molds using isomalt and let me tell you that those molds are awesome. I got all three molds the last day of class and I can wait to star using them to do lots of sugar beads to decorate my Cakes . You can purchase Marina's Sugar beads molds at www.makeyourownmolds.com
Another great thing that I really enjoy was watching James doing what he knows to do best: sugar flowers. I was looking forward to meet James again because back in 2007 when I took Colette Peters class at the Notter School of Pastry Art in Orlando, Florida he was a student at the school and I remember how impressed everybody were, including me of course, when he showed us these amazing tulips and orchids that look just like real flowers.
Also I need to tell you about these great supplies that we used during the whole class and help us working on the two projects that we did. Chef Rubber products are so nice to work with, very good quality!!
I really liked trying the luster dust, pearls and some other products that really catched my attention, so........yes, I already placed my order and supplied Mayu's Cakes shop with great decorating stuff.