This sugar centerpiece was the second of three projects required in my sugar arts class. The design was mostly determined by our pastry chef, however, much of the finishing such as the bow, backdrop, and flower were of my own choosing. The entire piece is made with isomalt as berry sugar is a pain in my ass.
The base was made with white isomalt and flaked with copper luster dust. The backdrop was painted with an airbrush and a stencil I cut out of parchment paper. The swans are blown sugar. The larger swans wings were made with a technique called straw sugar and the smaller swan's wings are made with pulled sugar, a bit like a flower petal.
The rose is pulled sugar as are the leaves, which were pressed into shape with a silicone mold. The ribbon was made simple using the ribbon method and the reeds were pulled and shaped.
I lost marks due to the larger swans slightly mishapen neck (you can see ridges made by my fingers) and my bow was not pulled thing enough, and as well the darker colours pull attention away from the swans.
All in all not bad for my first full show piece!