Theme of this candy showpiece is Peacock. It is made by Andreas Schwarzer who is the pastry arts instructor at School of Hospitality and Tourism at SAIT Polytechnic in Calgary. The flowers that show in the picture are made with pastillage. Pastillage is a kind of sugar paste that looks similar to gum paste. The other things are made by pulling and casting sugar. It is a similar technique that we made in class. It is a high showpiece. The chef used clear casting sugar to make the ball stay between the two black things. It looks very elegant and it seems like the ball is flying in the air. In this showpiece, the chef using clear, yellow and black color to make the showpiece. I do like this showpiece. To me, it looks simple, nice and neat. But I think, it didn’t connect to the theme that much.

Return to article.