Anne Rolley is the creator of this delicate and superbly crafted Marie Antoinette doll which took 35 hours to complete along with a cake. Unfortunately, on the way to the competition, Anne had a mishap with the cake that accompanied the doll. Anne fell in love with sugar approximately 6 months ago. She truly has a long and sweet career in sugar art for years to come.
For all the gumpaste flower fanatics, we had to include this lovely urn of gumpaste roses and orchids.
This sculpted tiger cub cake has such a cute expression, isn't it adorable?
The sculpted bear cake was a crowd favorite. The moccasins were so lifelike that you were tempted to touch them!
An amazing sculpted elephant cake with intricate sugar work on the carpet and headdress.
Anne Rolley is the creator of this delicate and superbly crafted Marie Antoinette doll which took 35 hours to complete along with a cake. Unfortunately, on the way to the competition, Anne had a mishap with the cake that accompanied the doll. Anne fell in love with sugar approximately 6 months ago. She truly has a long and sweet career in sugar art for years to come.
For all the gumpaste flower fanatics, we had to include this lovely urn of gumpaste roses and orchids.
This sculpted tiger cub cake has such a cute expression, isn't it adorable?
The sculpted bear cake was a crowd favorite. The moccasins were so lifelike that you were tempted to touch them!
An amazing sculpted elephant cake with intricate sugar work on the carpet and headdress.
4 comments:
Hi everybody, I made the Marie Antoinette figurine. There were some great cakes in NY and my favourites are those that Dina posted here (although there were amazing wedding cakes the next day too) I just wanted to clarify that I made the Marie Antoinette last March when I was about 6 months into the hobby and that carryhing this as handluggage in an unsuitable box from the UK was really difficult. The right arm snapped, so did the left hand fingers, and front and back skirt broke also. I had no royal icing in my hotel room but a bit of sugar and water acted as temporary glue. The original cake that was beneath this doll was too big to bring and not part of the competition. I am rambling. I just wanted to add as a technical point, that I use no moulds for figurines and I recommend trying not to use those as they do not give good results, whereas practicing from scratch will always improve your modelling skills and give a better result. I also use no metal frames or wiring of any sort as I believe in sugarines being edible, even if they are not eaten. Otherwise one might as well use plasticine or other less friable mediums. Of course this makes them more difficult to pose and to keep from breaking, but it's not impossible. I hope the NY show goes on in years to come, I would like to come again and even teach a miniclass perhaps, but I expect it will need a radical overhaul to attract more people and professional participants.
Anne,
It was truly a pleasure meeting you at the cake convention.
Your doll was truly amazing! I really thought it had some sort of armature inside it. I hope that you do come back to the States at some point, to compete and teach your technique.
Thanks also for clarifying the circumstances around your actual entry.
Looking forward to seeing you again.
Dina
Organizer
Dear Dina,
I just wanted to let you know that thanks to your blog, I was contacted by the lovely new editor of American Cake Decorator magazine and the new issue that just came out carries an articleon the NY convention of January and a feature on my cake! So, thank you very much for your support. It's nice to receive some appreciation when you work so hard on something creative. It was lovely to meet you, albeit for such a brief moment and I did really enjoy the show despite all its well publicised problems, and I feel sorry for the lady who organised it for being so vilified since.
I wish I could go to other shows in New York and elsewhere in the US such as San Diego but it's a long way to go from the UK. Good luck with the blog. Thanks again,
Kind regards,
Anne
Hello Anne:
It was my pleasure! I hope that our paths cross again sometime soon.
Happy Caking!
Dina
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