Hello everyone! I hope you have all had time to explore my new site. I appreciate all the feedback and kind comments. 

A lot has been happening in my life since my last blog entry. I had the wonderful opportunity to assist décor stylist Kate Boswell. Kate and I spent the first part of our day working on a garden setting article, compiled by Mandy Allen and photographed by the very talented Sean Calitz. We had so much fun setting up and styling the beautiful courtyard setting that we almost lost track of time.  To duplicate Kate’s style at home in 5 easy steps turn to page 141 of the September 2009 issue of House and Leisure. However if you are already flipping through the October issue or have missed the article, I have included one of my own snaps below and a sample of the article in pdf format here (478.39 kb). Happy reading. 

Our afternoon proceeded with a dress rehearsal for hip hop dancers. The brief; styling hip hops dancers for a commercial to promote a new shoe brand in South Africa.  Keep your eyes open boys and girls …

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Fondant

Fondant is a soft icing made from powdered sugar, gelatin, glucose and glycerin.

photography by: Louis Hiemstra

Types
Prepared fondant (also known as ready-to-roll icing) is used as a quick way to achieve a perfectly smooth textured finish to your cupcakes. Prepared fondant must be kneaded on a surface lightly dusted with icing sugar until soft and pliable before rolling out to your desired thickness. Also lightly dust your rolling pin for better results.

Modeling fondant is used for making icing shapes like flowers , leaves or other preferred shapes. Both types can be bought ready-made from specialty bakery shops and some gourmet grocery stores.

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