James Rosselle

Exotic Sugar Orchids

James Rosselle
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  • In-depth Instruction; over 179 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
  • Available for purchase: $31.99
Meet your instructor, award-winning cake artist James Rosselle, a four-time Food Network Challenge winner.
James leads a discussion on the different parts of the orchid and then demonstrates how to cut and shape petals from gum paste and wire them together.
Create the center and throat of the orchid as James demonstrates how to thin the edges of your petals and how to hook a ball of gum paste onto a wire.
Now that everything is dry, it is time to attach the petals together with the center to assemble a flower.
Cut, ruffle and wire your flower petals as you branch out to a new variety of orchid.
Roll the center, form the throat and combine the two to create a beautiful, sturdy focal point to your flower.
Create this fabulous flower from the elements you've made.
James expands your orchid garden as you cut, ruffle and wire the flower petals of a new orchid variety.
Form the center and attach the throat of this delicate beauty.
Watch the flower bloom right before your eyes as you attach your petals to the center and throat.
James demonstrates the proper techniques for coloring, shading and dusting your flowers to give them a botanical authenticity.
Combine your orchids with other elements to create cakes that are sure to amaze and delight your friends and clients.
Learn how to make looped leaves to give your orchid bouquets even more depth and fullness.
For an Asian-inspired design, try gum-paste bamboo.
Marbleized fondant makes realistic stones for creating cakes with naturalistic details.
James leads an in-depth discussion about the tools and supplies you need to create beautiful sugar art.
 
 
16 Lessons
2  hrs 59  mins

Master the delicate shaping and subtle coloring of three elegant orchids with the guidance of your own gum-paste guru, James Rosselle. James shares his devotion to lifelike beauty as he walks you through the deconstruction of a real orchid and the creation of its sugar-art counterpart, from cutting and ruffling the petals and forming the center, to assembly and adding natural hues. You can jump directly to the individual lessons for creating the Cattleya orchid, the Dendrobium or the Cymbidium, or choose to make all three! Use the skills acquired with one flower to master the subtleties of the others, then see how you can combine them to create a show-stopping floral topper. Three bonus lessons included with your class cover looped leaves, bamboo stems and marbled pebbles.

James Rosselle

James is a Food Network Challenge champion and the owner of Elle Cakes in Los Angeles. He has been named one of the top 10 cake artists by Dessert Professional. A veteran of the kitchens of renowned sugar artists Ron Ben-Israel, Gale Gand and Ewald Notter, James has crafted a career in cakes inspired by fashion, art and nature.

James Rosselle

Bonus materials available after purchase

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