Monthly Archives: January 2012

KQAS- updated water horse documentation

The documentation for “Mungo, the water horse” has been updated to fit within the 3 page maximum page requirement. This is the documentation that will accompany the physical water horse subtlety, which is being submitted as a “sculpture”. I am not counting title page, toc, bibliography, recipes or glossary as part of the documentation.  There is simply no way we can do the pertinent part including those areas in 3 pages.

Updated documentation: Documentation Water Horse V2

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Posted by on January 31, 2012 in Poured sugar, Sugar, Uncategorized


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Update: Heraldic cote- HRM Gregor von Heisler, Hood

I have the hood mostly completed.  I have a little hand work left around the face, but I will be working on finishing the rest of the cote applique over the next few days.  The hand work I will finish on the way up in the car.

Concept art:

Almost completed hood:

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Posted by on January 31, 2012 in Fencing Armor


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Pelican- Mistress Alys Mackyntoich: Cloak

This was a super secret project for Mistress Alys Mackyntoich. She was elevated in 1999, so it wasn’t a secret that she was going to be a peer. We had talked about doing a new cloak as regalia off and on for a while. But something always took priority. So Engracia and I hatched a plan. I would to the pelican and the cloak, she would do Alys’ other badges and we would find a metal worker to create the clasps. The clasps were created by Lady Xandra Rozina Xiberras Galea and are matched Tygers of the East.

Stitches: Long and short, split, chain.
Materials: Gold torsade #3, gilt pearl purl, silk pearl floss, linen ground.
Inspiration: Pelican panel #3, Aberdeen Beastiary ~13th century.

The cloak is styled after a short cope and is made out of 19th century cotton velvet. I had some legacy fabric on hand and its been waiting for a project such as this. It is pieced in 6 pieces as the fabric I had was very long, but only 20 inches wide. The panels are attempting to mimic the diamond pattern from the beastiary. They were held to the fabric via lightweight fusible web and then appliqued down. Gold and silver gilt is being applied around the applique. It will be lined in linen.

There will be more posted about the cloak as it continues to be built.

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Posted by on January 27, 2012 in Embroidery, Pelican


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Confections- KQAS research paper

ConfectionsThe finishing touches on the confectionery sugar paste paper have been added and soon it will be sent over to the judges. This is one of 3 entries that need to be completed by 2-11-12. Though the research paper is due Saturday.

Documentation here: Confections

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Posted by on January 26, 2012 in Sugar


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Costuming projects- I have a few…

I have a number of projects underway.  Unfortunately they are no where near where I can post them. Though I will probably be doing a diary for HRM Gregor’s armor in the next few weeks.  Also I have an embroidery project that I have been working for a number of months.  I will post all of the project pictures and progress entries very soon (its a sooper seekrit project and I can’t reveal it yet).

So bare with me on the sugar projects for just a week or so more.  More costuming type things are in the pipeline.  I promise.


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Posted by on January 4, 2012 in Uncategorized


[KQAS 2012-research] Modern definitions

I’ve decided on doing the” how sugar art evolved from medicine” topic. If I’m really good, I can throw in the formulas as part of the conclusion. I am going to use this space to help me organize my writing.


From humble beginnings as medicine to the grandiose sculptures of molded sugar, confections have a long held an important role in our society.   However confectionery and pastry arts as we know them today are relatively new inventions.

In the late 19th century, Augustus Escofier formalized the modern definitions for pastry staff. Workers were no longer segregated by specialized skill set, but combined into teams, unified under a single head chef.   It is from him, we get the terms pâtissier (pastry chef- head of the pastry/desert team), boulanger (baker) , confiseur (confections) and décorateur (show pieces).1    These terms are still in use in kitchens and bakeries all across Europe.    And while each discipline is an art with a specific set of skills, there is much more cross-pollenization among workers.

Of Escofier’s classifications, the confiseur and the décorateur are probably the most visually well known. The confiseur works the chocolate and poured sugar sculptures.  The décorateur makes specialty cakes. Television programs like “Ace of Cakes”, “Food Network: Extreme Challenges” and “Cake Boss”, have exposed many of the confectionery tricks of the trade.  A wide range of the population now knows what goes on under the pretty covers of modern pastry.  Words such as gum paste, fondant and support structures have become part of our everyday vocabulary.

(I need a transition here.  I will write one eventually.).

Confection 2
1.    any sweet preparation of fruit, nuts, etc, such as a preserve or a sweet
2.    the act or process of compounding or mixing
3.    anything regarded as over elaborate or frivolous

Confectioner 3
1.    a person who makes or sells sweets or confections.
2.    synonymous with the term, pastry chef.

In looking at modern definitions, we see little acknowledgment of the role of confections and confectioners have played in our society.  It is easy to see why people to equate confections with desert. But this was not always the case.

(Moving on to medieval definitions.)

Root-[Latin: confectiō a preparing;  conficere to produce]

End notes:
1. Gisslen, Wayne. Professional Cooking. Hoboken, NJ: John Wiley & Sons, 2011. Print.
2. “confection.” Collins English Dictionary – Complete & Unabridged 10th Edition. HarperCollins Publishers.
3. “confectioner.” Collins English Dictionary – Complete & Unabridged 10th Edition. HarperCollins Publishers.

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Posted by on January 4, 2012 in Projects, Sugar


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