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| Photo Credit: RBI Cakes |
Ron Ben-Israel of
RBI Cakes makes cakes decorated with world re-known life like sugar paste flowers. His work has been featured in Sex and the City 2, Modern Bride magazine, The Knot and countless others publications. Personally I stumbled upon his work while browsing for inspiration for my wedding and instantly lusted over his luxurious cakes (samples pictured above).
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| Photo Credit: San Jose Food Blog |
The
International Culinary Center in Campbell hosted a three day sugar paste flowers course taught by Ron. For a fee of $1600, students received three full days of lessons using specialized cutters and supplies, as well as lunch and refreshments served. The course is taught at the NYC branch of ICC as well.
This sugar paste course is just one of the many offerings of the school's pastry program. If you are interested wedding cakes or other pastry elements like chocolate, petit fours, cakes, breads, etc, you can visit the pastry arts course site to get more information.
http://www.internationalculinarycenter.com/courses/professional-pastry-arts-2/
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| Photo Credit: Rachel T of ICC |
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| Photo Credit: San Jose Food Blog |
After sitting in on part of the first day of class, I found Ron to be a charming and personable teacher as well as through and detailed. His students come from a variety of backgrounds and locations to spend 3 days under his tutelage.
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| Photo Credit: San Jose Food Blog |
The stamens and pistils take the longest to dry so the students started them first on day 1. Most items take as long as 24 hours to dry and it takes 3 days to make all the decorative elements to go on the cake. Everything is edible except for the wires used to hold the flowers.
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| Photo Credit: San Jose Food Blog |
All items were made of a special sugar paste mixture which looks like fondant but is thinner and more pliable. Here are some tulip petals drying in special molds. The sugar paste color is purposefully lighter and will be brightened at the end with a colored powder spray.
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| Photo Credit: San Jose Food Blog |
The cutter pictured on the right of the student is specially designed for RBI Cakes to make the sweetpea shape and cannot be purchased in stores.
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| Photo Credit: San Jose Food Blog |
Some very complicated sweetpeas being fringed and folded.
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| Photo Credit: San Jose Food Blog |
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| Photo Credit: San Jose Food Blog |
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| Photo Credit: Rachel T of ICC |
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| Photo Credit: Rachel T of ICC |
Anemone flower in the works.
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| Photo Credit: Rachel T of ICC |
On the last day, Ron demonstrates the final assembly on a fake cake topper. The flowers are painted with a sugar powder to bring out the vibrancy and add realistic details. When seeing how beautiful the student's final results were, I think the class is entirely worth it. It was probably as fun and useful for the students to participate in as it was for me to watch.
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| Photo Credit: ICC |
YOU MET SWEET GENIUS!?
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