My last class in Rome and it was full of students from all corners of Italy – Sardinia, Scilly, Milan, Florence, Venice etc. Day three is always easier as everyone knows the ropes. We were using Madeira cakes, which are very different to the cream-filled cakes that most Italians are used to. But the samples that we passed around proved popular. So much so, that I kept noticing students helping themselves to their off cuts of cake as their bags gradually took shape.
Gradually, slowly, carefully cakes take shape
It is a wonderful process to see a square cake gradually, slowly, carefully change into a shape that no longer resembles a traditional cake.
Proud students at the end of a busy day
This group of students were very focused and so produced some excellent work. Even the students who were relatively new to sugarcraft coped amazingly well with today’s challenge. The students had all chosen their colours before the class, so we had pretty summer bags and striking bags in winter colours. The moulds I had brought with me went down a treat and moulded flowers finished off the bags beautifully.
Well done everyone – until next time