A Rose

Owning a bakery was a great opportunity for me, because I was able to pursue learning in a number of aspects of baking and pastry that might not have been lucrative on their own, but which contributed to product variety and ever-changing window and bakery counter displays. One month, there might be a display of pulled-sugar flowers on a poured-sugar base; the next month might be a chocolate display as a harbinger of a coming holiday; and the next month might see a display of fine-filigreed royal icing. One year, I took a class in gum-paste flower production, and found this enjoyable and challenging medium great for small counter displays as well as for wedding cake decoration. I loved the thin, curling petals and artfully formed leaves. From start to finish it might take me an hour to make a complete rose, but I loved the results, and never saw the time spent as anything other than valuable and important. Shortly after learning the fundamentals of gum paste, I was asked to participate in an international competition sponsored by the Société Culinaire Philanthropique in New York City. I was happy to accept the invitation, and set to work trying to refine my skills. I was making an elaborate bread display, and found myself experimenting with flowers made from pâte morte. Soon, I was using gum-paste tools and techniques to make the flowers, and found that the results were more delicate and graceful than anything I had yet been able to do. Here is the method I used, and still use, for making a rose.