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Artistic Sugar – Sugar Flowers and Ribbons
22-23-24 FEBRUARY
Recognised as the greatest sugar artist and winner of the prestigious Sucre d’Or award, Master Davide Malizia puts his experience in artistic sugar work to the service of students, offering a highly technical and immersive course. During the course, he will guide students in the design and creation of a complete artistic piece, starting from the conceptual idea and preparatory drawing on paper, through to the transformation of the project into a three- dimensional structure in sugar.
The programme includes a detailed study of the main professional techniques, including cooking and temperature control, sugar casting, satin finishing to obtain silky and shiny surfaces, and blowing, with particular attention to the management of heat, pressure and processing times.
Through guided practice, the course will allow you to develop greater confidence, manual skills and sensitivity in the handling of artistic sugar, following the direct instructions of the Master.
Learning
program
Master Davide Malizia will guide each participant through a practical course focused on developing and refining artistic sugar-working and modelling techniques.
The programme will begin with an in-depth understanding of isomalt and its management throughout the different stages of processing, exploring the techniques of pulling, satinizing, colouring and modelling. The main processing parameters and methods for obtaining material that is properly workable, stable and suitable for creating complex decorative elements will be examined.
Participants will be guided in the creation of flowers and ribbons, with particular attention to shapes, proportions, colour gradations, details and assembly techniques. The principles of balance, proportion and composition required to transform individual decorative elements into a cohesive structure with a strong visual impact will be explored, including through the assembly of small sculptures.
The course will enable participants to develop dexterity, precision and a structured working method, gaining greater confidence in handling sugar and managing the various stages of the creative process.
Designed for
The course is aimed at pastry chefs, decorators, cake designers and professionals in artistic pastry who wish to deepen their knowledge of sugar-working and modelling techniques. It is designed for those who want to refine their manual skills, achieve greater precision and confidence when creating flowers, ribbons and artistic compositions, while expanding their decorative repertoire and professional expertise.
objectives
- Learn and apply artistic sugar-working techniques, from pulling to satinizing, and from colouring to modelling.
- Develop dexterity, precision and a structured working method, learning to create flowers, ribbons and decorative elements with careful attention to detail and control over shapes.
- Design and create artistic sugar compositions, applying assembly, balance and harmony techniques to create sugar sculptures with a strong visual impact.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
