Meet James Rosselle, the Man Behind the Exotic Sugar Orchids

James Rosselle is an amazing cake designer and decorator. But one look at his work, and it’s easy to see he’s even more than that: he’s an artist. We’re so pleased to have him join Bluprint as an instructor. His class, Exotic Sugar Orchids, is a must-take for anyone looking to create realistic nature-inspired adornments for their cakes. While we were shooting his class, we took some time away from sugar paste flowers to chat with him about how far he’s come, what some of his favorite career moments have been, what celebrity he’d like to make a cake for, and much more. Check it out!

Enjoy meeting James? Get a special 25% discount and learn more about his online cake decorating class, Exotic Sugar Flowers.

Video transcript:

My favorite process of cake making is sugar flowers. I love the artistry in it. I can get lost in the making of them. It’s kind of like therapy for me.

I’ve definitely had a favorite moment in making cakes and sugar flowers. It was my first appearance on Food Network Challenge. It was the Sweet 16 Cake Challenge. That was my moment to actually show my skills, show how I’m creative and artistic, and also just share with everyone my personality.

If I can do it, you can do it. I think that’s a good lesson to live by. If I can teach someone to do something, I think it’s kind of a gift from me to them, but I also find that when I’m teaching and I’m in the classroom, I also learn from my students. So it’s kind of a give and take.

For someone who’s intimidated in the sugar flower-making process, I would say to them, it’s a process that you have to practice and learn just like anything in life. Once you learn the basic process, you can run with it and make it your own.

My favorite process in sugar flower making is the dusting, because that’s really when you bring life to that flower. It turns it from something just very basic and normal. Once you add that color and shading, you just get that “wow!” factor.

The first time I made sugar flowers, there was a bit of a struggle. It took about an hour before I actually got the hang of it. The “a-ha!” moment was quick, but as soon as that “a-ha!” moment came to me, I knew this was exactly what I wanted to do.

My inspiration is definitely nature. I love looking at nature: leaves, petals, flowers. Also art, museums, fashion, magazines. Anything that’s current and attracts my eye, I find inspiration in.

I definitely have a favorite moment in my career. It was actually last year. Dessert Professional puts out the top-ten cake artists of the year. And I actually made that list. So, I mean, for me it was just such a huge accomplishment, and I’m very honored by it, and excited and thrilled, and I think that’s something that I’ll take with me for the rest of my life.

If I can have one historical figure or celebrity take my class, and why, it would be Julia Child because she taught us everything she knew, and I’d like to teach her maybe one thing.

My favorite sugar flower to make is the peony. I can’t help but look at a peony and just smile. So for me to be able to make that out of sugar, you know, I’m smiling right now just thinking about it.

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