Georgia Ambelakiotou: Figures meeting the artist.... / Γεωργία Αμπελακιώτου: Οταν οι φιγούρες συναντούν τον καλλιτέχνη

Η Γεωργία δεν είναι κρυφό αλλά φανερό ταλέντο. Είναι ένα κορίτσι με φοβερό χέρι στις φιγούρες. Αρκετά ενημερωμένη επάνω σε αυτό που αγαπάει να κάνει η Καβαλιώτισσά μας σήμερα μοιράζεται μαζί μας τα μυστικά για τις φιγούρες αλλά και την αγάπη της για τη ζαχαροτεχνία.
Georgia is not a hidden but a an open talent. She's a girl with a remarkable hand in figures. Very much informed on what she loves to do, she's sharing our girl from Kavala, is sharing today with us secrets about figures but her lover as well for sugar art.

Τι σε έκανε να ασχοληθείς για πρώτη φορά με τη ζαχαροτεχνία και τις διακοσμητικές τούρτες? What made you work  with sugar art and cake decorating for the first time ?

Όλα  ξεκίνησαν τον Δεκέμβριο του 2012 στα 3α  γενέθλια της μικρής μου κόρης όταν αποφάσισα να φτιάξω μόνη μου την τούρτα για τα γενέθλια της.  Αυτό ήταν …. Το ταξίδι μου στον κόσμο της ζαχαροτεχνίας  μόλις είχε ξεκινήσει και ήξερα ότι θα έχει μεγάλη συνέχεια..  

It all started in December 2012, at my daughter's 3rd birthday when I decided to make her birthday cake by myself. That was  it... My journey to the world of sugar art had just started and I knew it would go on...

Τι ειναι η ζαχαροτεχνία για εσένα? What is sugar art for you?

Είναι το πάθος μου …..  το χόμπυ μου…...το μεράκι μου …. Οι ώρες χαλάρωσης και δημιουργίας. Απολαμβάνω ιδιαίτερα τις βραδινές ώρες όταν η υπόλοιπη οικογένεια κοιμάται να  βάζω μουσική, να κάθομαι στην γωνιά  της κουζίνας μου  και  « παίζω» με την ζαχαρόπαστα … είναι πλέον αναπόσπαστο κομμάτι της ζωής μου.

Sugar art is my passion.... my hobby.... my artistry... My time to relax and create. I enjoy, especially early at night, when the rest of my family is sleeping, along with music, standing in my kitchen's little corner and "playing"with sugar paste.... It's an integral part of my life.

Τώρα τελευταία έχεις αποκτήσει μία υπέρτατη έφεση στις φιγουρες διακόσμησης. Τι σε έκανε να ειδικευθείς σε αυτό? Recently, you have acquired an extreme expertise in creating figures. What made you specialize in it? 

Δεν ήταν κάτι που το επιδίωξα …. Απλά από  την πρώτη στιγμή αυτό που με εντυπωσίαζε  και μου τραβούσε την προσοχή επάνω σε μια τούρτα ήταν οι φιγούρες. Ήθελα να μπορώ και εγώ να φτιάχνω τόσο όμορφες δημιουργίες όσο αυτές που έβλεπα στο διαδίκτυο από ξένους ζαχαροτέχνες. 

It wasn't something that I pursued. From the very beginning what impressed me and drew my attention were the figures on a cake. I also wanted to be able to make such beautiful creations like the ones I used to watch on the  internet by foreign artists.

Κατά τη γνώμη σου τι δεξιότητες χρειάζετ;αι κάποιος για να φτιάξει φιγούρες? Είναι εύκολο?

According to you, which skills are needed to work with figures? Is it easy?

Όχι … οι φιγούρες δεν είναι και ότι πιο  εύκολο. Χρειάζεται αντίληψη και αυτό που λέμε να « πιάνουν τα χέρια σου»… εξαρτάται βέβαια και από την φιγούρα …… αν για παράδειγμα πρέπει να φτιάξεις μια ανθρώπινη φιγούρα πρέπει να  γνωρίζεις μέχρι και ανατομία…… αν πρέπει να φτιάξεις ένα αρκουδάκι τότε τα  πράγματα είναι πολύ πιο εύκολα…

No... creating figures is not the easiest thing to make. It needs perception and what we call ‘be good with your hands.... It depends of course on the figure... If ,for example, you have to create a human figure you must be aware of some anatomy.... If you have to make a bear things are much easier.

Ειχες κάποιο δάσκαλο? Παρακολούθησες βιντεάκια φωτογραφικό υλικό? Ποιοι καλλιτέχνες διεθνώς σε επηρέασαν? Ποια χώρα κατά τη γνώμη σου έχει τους πιο ειδικευμένους σε φιγούρες? Did you have any teachers? Have you watched tutorials or pictures? Which artists have influenced you the most worldwide? Which country according to you has the most specialists in figures?

Οι γνώσεις μου και το επίπεδο που βρίσκομαι σήμερα οφείλονται σε σεμινάρια που έχω παρακολουθήσει, σε διάφορα tutorial αλλά τον κυριότερο και τον πιο σημαντικό  ρόλο πιστεύω ότι έπαιξαν οι ώρες που αφιέρωσα κάνοντας εξάσκηση και προσπαθώντας κάθε φορά για το κάτι παραπάνω.

Υπάρχουν πολλοί καλλιτέχνες σε όλο τον κόσμο που θαυμάζω την δουλειά τους. Αυτή που ξεχωρίζω όμως   είναι η Nadia από το  Chocolate. Δουλεύει σοκολάτα μοντελισμού και θεωρώ ότι είναι η καλύτερη παγκοσμίως   στις φιγούρες.  Νιώθω ιδιαίτερα τυχερή που την γνώρισα από κοντά και παρακολούθησα σεμινάριο της. 

Η χώρα που ξεχωρίζει κατά την γνώμη μου στους ειδικούς για  φιγούρες από ζαχαρόπαστα είναι η Ιταλία. Δεν νομίζω ότι υπάρχουν μαζεμένοι  σε καμία άλλη χώρα τόσο πολλοί  αλλά και ταυτόχρονα τόσο αξιόλογοι καλλιτέχνες .I owe the knowledge and level that I have acquired so far to the  seminars that I have attended and  some tutorials,  but I think that the basic and most important role in this is the number of hours that I dedicated to practice making an effort every time for more.

There are many artists whose work I admire worldwide . But I admire mostly Nadia from Chocolate. She works with modelling chocolate and  I considerher to be  the bes in figures. I feel very lucky to have met her and attended her seminar.

The countrly mostly specialized in figures from sugar paste, according to me is Italy. I don't think there is another country with so many specialists gathered and at the same time so remarkable.

Πιστεύεις οτι είναι απαραίτητο για κάποιον που θέλει να φτιάχνει φιγούρες να παρακολουθήσεις σεμινάρια και εκπαίδευση? Do you believe that it is necessary for someone who loves creating figures to attend  workshops and training?

Θα έλεγα ναι… τουλάχιστον ένα σεμινάριο είναι απαραίτητο. Αυτό από μόνο του βέβαια δεν αρκεί. Χρειάζεται διαρκής εξάσκηση.

I would say yes... at least a seminar is necessary.. But it's not enough. It needs constant practice.

Βλέπω οτι ταξιδεύεις πολύ για τη δουλειά σου. Πώς βλέπουν οι ξένοι καλλιτέχνες τη ζαχαροτεχνία στην Ελλάδα? I see that you are travelling a lot for your work. How do sugar artists abroad find  sugar art in Greece?

Νομίζω ότι η ελληνική ζαχαροτεχνία είναι άγνωστη στο εξωτερικό και  είναι κρίμα  αυτό γιατί έχουμε απίστευτους καλλιτέχνες που δεν έχουν τίποτα να ζηλέψουν από αυτούς του εξωτερικού.

I think that Hellenic sugar art is unknown abroad and it's a shame because we have incredible artists who have nothing to be jealous of the foreign ones.

Χρησιμοποιείς χειροποίητη ζαχαρόπαστα για τις δημιουργίες σου ή κάποια συγκεκριμένη μάρκα του εμπορίου που προτείνεις? Do you use handmade sugar paste for your creations or a specific brand that you could recommend?

Από την πρώτη στιγμή χρησιμοποίησα  ζαχαρόπαστα  εμπορίου αλλά δεν έβρισκα καμία που να με καλύπτει στον μοντελισμό. Μέχρι που ανακάλυψα την pasta model SARACINO. Κατά την γνώμη μου είναι η καλύτερη και με διαφορά από όλες τις άλλες. Πρόσφατα έγινα αποκλειστική αντιπρόσωπος της εταιρείας στην Ελλάδα . Εύχομαι σύντομα όσοι ασχολούνται με την ζαχαροτεχνία να έχουν την δυνατότητα να την δοκιμάσουν και να δουν πόσο πιο εύκολα  πιο γρήγορα και άρα πιο οικονομικά μπορεί  να γίνει η ίδια δουλειά αν έχεις  το  σωστό υλικό στα χέρια σου.

From  the first time I used commercial sugar paste but I couldn't find the proper one for modeling. Then I discovered the pasta model SARACINO. In my opinion, it's the best by far compared to the others.  I have recently become the exclusive representative seller in Greece as well. . I hope that people who work in sugar art will  try it and see how easy, quick and consequently economical their work can be done ,as long as they  have the right material in your hands.

Φιγούρες: Οι καιρικές συνθήκες παίζουν συγκεκριμένο ρόλο οτάν τις φτιάχνεις? π.χ. Υγρασία, ζεστός καιρός...Figures: do weather conditions play a specific role while you are working with them? E.g. humidity, hot weather… 

Φυσικά και παίζουν ρόλο αλλά αν χρησιμοποιείς σωστή ζαχαρόπαστα  τα προβλήματα που έχεις να αντιμετωπίσεις  είναι πολύ λιγότερα…..

Of course they play a role but if you use the right sugar paste, problems to face are fewer.

Ποια ήταν η πιο δύσκολη φιγούρα που εφτιαξες? What was the most difficult figure to make? 

Η  αντιγραφή κάποιου συγκεκριμένου προσώπου ήταν  και παραμένει  μια  δύσκολη  υπόθεση…

Copying a specific person's face was and always remains a difficult case.

Ποιος ειναι ο καλύτερος τρόπος να καλύψεις μία τούρτα πριν τη ζαχαρόπαστα? Προτιμάς βουτυρόκρεμα, γκανάς ή κάποιον άλλο τύπο κρέμας για γέμιση και κάλυψη? What is the best way to cover a cake before using sugar paste? Do you like using buttercream, ganache or another type of cream for filling and/or coverage?

Χρησιμοποιώ γκανάζ για κάλυψη και μαρέγκα βουτύρου για γέμιση. Αν εξαιρέσουμε την ζέστη του καλοκαιριού, που καλό είναι να χρησιμοποιούμε γκανάζ εκείνη την εποχή, δεν πιστεύω  ότι υπάρχει σωστό η λάθος  …. είναι θέμα γούστου και τι βολεύει στον εκάστοτε ζαχαροτέχνη .

I use ganache for coverage and meringue buttercream for filling. Except for summer heat, when it would be better to use  ganache, I don't think that there is right or wrong... It's up to the taste and what is suitable for every sugar artist,

Ξεκίνησες τελευταία ως δασκάλα επάνω στις φιγούρες. Εντυπωσιακή από αυτά που ακούω. Τι θα συμβούλευες αυτούς που θέλουν να ασχοληθούν με τη ζαχαροτεχνία για πρώτη φορά? You started recently teaching figures. Impressive as I heard. What are basically the tips to share with someone working for the first time with sugar art?

Την ζαχαροτεχνία πρέπει να την αγαπάς. Πρέπει να είσαι διατεθειμένος να αφιερώσεις αρκετό χρόνο για να φτάσεις σε ένα καλό επίπεδο. Κάθε φορά θα είναι και μια καινούρια  πρόκληση που θα σε κάνει καλύτερο και σιγά σιγά  θα ανεβαίνεις σκαλοπάτια. "Practice makes us better “ αυτό νομίζω ότι θα έλεγα….

You  have to love sugar art. You must be prepared to devote  enough time to reach a good level.. Every time is a new challenge that will make you little by little better in order to reach higher levels. "Practice makes us better"that's what I think.

Πώς βλέπει η Γεωργία το μέλλον της στη ζαχαροτεχνία? Ποια είναι τα σχέδιά της? What does  Georgia  think about her future in sugar art? What are her plans? 

Δεν έχω συγκεκριμένα σχέδια ……θα συνεχίσω να κάνω αυτό που αγαπάω και με γεμίζει και ελπίζω να γίνω καλύτερη……….

I have no specific plans.... I will continue to do what I love and cherish hoping to become better.

Τη ζαχαρόπαστα SARACINO θα τη βρείτε στο αποκλειστικό e-shop της Γεωργίας κάνοντας κλικ www.tourtesgeorgias.gr/ .Οι δημιουργίες της επίσης βρίσκονται στη σελίδα της στο facebook Τουρτες Γεωργίας. Sugar paste SARACINO exclusively on Georgia's e-shop www.tourtesgeorgias.gr/ is available. For her designs with sugar paste pass by her facebook page Τουρτες Γεωργίας

Σημασία δεν έχει μόνο να αγαπάς αυτό που κάνεις αλλά και να το κυνηγάς. Να προσθέσεις και άλλες δυνατότητες σε αυτά που κάνεις. Να ονειρεύεσαι....

Μου αρέσει που η Γεωργία δεν επαναπάυεται. Ενημερώνεται ακόμα και στο εξωτερικό και πρόσφατα ξεκινώντας και επιχειρηματικά την εμπορική της δραστηριότητα χτίζει τα δικά της θεμέλια στον κόσμο της ζαχαροτεχνίας. 

Ευχαριστώ πολύ για την πολύ ενδιαφέρουσα συνέντευξή σου και σου ευχομαι πραγματικά Καλή Επιτυχία στα μελλοντικά σου σχέδια.

It is important not only to love what you do but chasing it. To add more potential in what you do... To dream on....

What I like in Georgia is that she doesn't stop.. She's constantly informed even abroad and she started recently hes business and commercial activity, making her own foundation in sugar art.

I wish to thank her for this really interesting interview and wish her really Good Luck to all her future plans...

Samantha Potter: Absolute creativity and art in full action....

Meeting Sam for the first time was a blessing. She was my teacher in one of her seminars and then I liked and the next followed. She's a fun person to meet and learn from her experience... I would say a great teacher. But at the same time she's a serious businesswoman, running her eshop of commercial stuff related to sugar art. All she has to tell us below is very interesting and I would strongly recommend you read them what's in fact sugar art in the eyes of a specialist....

Samantha Potter, who are you?

I’m a self-taught sugar artist with a background in teaching. I’m English, & living in Greece since 2000. Mother of 3 & I started making cakes for my children & then for friends. I have been teaching sugar art for 3 years now from beginners classes to advanced covering a multitude of techniques. I opened my new school in 2014 & since it is a bigger space we have started welcoming internationally renowned teachers & teachers from Greece that are exceptional in their field. I also run the shop & e-shop all with the help of my husband, my koumbaros Jordan & my buddy Gus.

• An Englishwoman not in New York but in Athens.  Working with sugar art. How did this lovestart to grow up? What made you work later on with teaching?

Well it all happened by accident. I never considered myself artistic –I can’t draw & I was never someone who did creative things. However when I had my kids I wanted something different than the typical tourta picked from the generic catalogues of the local pastry shop. They were all basically the same –lots of cream with an edible photo of a popular Disney figure or Barbie, or the same cake but instead of the photo they had plastic dolls & toys. I knew 3D cakes existed (more in the UK than in Greece back then) but hadn’t paid much attention. So I ordered my first Debbie Brown book from the UK –the one where the designs are supposed to be easy, got my mum to send me some sugarpaste & off I went. (Needless to say I struggled but was delighted with my results –of course now I look back & cringe!) 

•  How do you see yourself as a teacher? How difficult is to train people especially amateurs?

I am a trained teacher. In the UK I was a high school teacher of children aged 11-18 –it’s like 6th grade of primary right through to the end of Lykeio in the Greek system -so I was used to teaching to a wide ranging audience & a wide range of abilities & adapting my teaching to that!

So when Facebook started to really take off & people were sharing photos of my cakes more & more I started getting emails from people asking if I would teach them. Because of my background this just seemed like a natural step. In the beginning I only had a small space so could only have 4-5 people per class. Now with my new school I do classes of about 7 people (unless it is figure modelling & then up to 10). I try to keep my classes small since I like to have time to help each student. I also have an experienced assistant in the class. I want my students to feel they came & learnt a lot & that any questions they have are answered & any help they needed given. 

As a teacher I also try to get the students to make what we are doing themselves –it is very easy as a teacher to just do it for the student if they come to a part they are struggling with. Many students also sometimes want to sit back & let someone make it for them –but this defeats the object! If the student comes to a tricky part I would prefer to show them over & over until they got it right themselves than do it for them. This applies to beginners, advanced, children & adults. It is better that the students make something in class less than perfect that they made themselves rather than have so much help that what you have at the end is actually what the teacher has made. I have always felt this way since if the student does it themselves they can go

home & practice & perfect it. Although I don’t do formal lessons for children I have done any classes & cakes & cookies with my kids, my nieces & their friends. Whether the children are 2 or 12 I show them & let them do it themselves. I prefer to do it without the mums there who are often too eager to take over to make sure that it is done ‘right’ haha! Children are proud when they made it on their own. And with adults a perfect cake isn’t what we are looking to gain in class –if so someone could just order one from someone else! The objective is to learn the skills that, with practice, can mean the students can make their own perfect cakes in future. It is not hard to teach the beginners since I have done that class more than any other –even though the design my change slightly it is always the same techniques –how to fill & cover your cake with cream and then to cover with sugarpaste so that all is straight & smooth. I also teach how to make basic figures. Since I have done the class so many times I can now pre-empt typical mistakes & help avoid them before they happen! As with any level of class there will be students who pick it up easily & those who need a bit more time to perfect it. But we can take people with no experience at all –some people come to their first class not even knowing what sugarpaste is! 

• Have you been trained? Have you watched through medias tutorials or videos? 

I haven’t had any formal training, I keep saying I will go to a seminar & I am determined to go to one this year! When I started there were not the plethora of tutorials online that there are now and so I started off with books –cakes for children, cakes for adults, wedding cakes, humorous cakes –any information I could get my hands on! Later on there was an explosion of information on line too –often with conflicting advice so it’s best to try everything & work it out yourself. I always tell my students to try other techniques since what suits me may not suit them & vice versa –there is no right or wrong. 

• Do you think that a Sugar Art teacher should be trained as well? Once, constantly?

A teacher does not need to have had formal training but does need to have enough experience to be able to teach what they are makng in class. Teaching is also another skill set, you may be the best sugarartist in the country & be a terrible teacher. Similarly you may not be the best sugar artist out there in every aspect of sugarArt but you can be a good teacher of the things you know. At the end of the day time will tell –if someone is good they will have returning students –if not they won’t! As always the customers are the ONLY judge.

• Do you believe that a Sugar Artist is a hidden talent or result from a perfect training?

I guess a bit of both & the adventure is in the journey of reaching our full potential! There are so many aspects of sugar artistry that it would be hard to be an expert in all parts. You may be very good at figures but not good at pipe work. You may be good at making flowers but not good at painting. Your strength may be in 3D sculpted cakes and not in classic stacked wedding cakes. Of course training is a faster way to learn but whether you take the longer route of training yourself or whether you take a class & pay for the teacher’s years of experience you will still need to invest a lot of time in perfecting your art. Whatever level we are at we can always improve! I don’t think I had any talent for this but I have worked very very hard to improve & to reach a level where people want to learn from me. I am still not as good as a I want to be so I will always strive to get better!

• How does Samantha follow the market and worldwide trends and new ideas? Are you following specific artists? Who are your favorite ones?

I try to keep up to date with latest trends & new tools on the market –with social media the global market seems like a local one –everything is on your doorstep! However, even if you know what the new trends are you still need a customer to order it! I think the main ‘trends’ seem to go in wedding cakes since they too follow the fashions of wedding dress designers etc If vintage wedding dresses are in fashion then it is vintage cakes, lots of lacey dresses equals lacey cakes. Last year there were weddings with chevron themes –it was on the invites, cakes –everywhere! Luckily because I teach I don’t have to wait for a customer before I can explore a new trend or technique –I have just put a new class on which is still ‘on trend’ with metallics, ‘naked cakes’ (tiers without sugarpaste) & wafer paper flowers. I try to find new techniques to teach in class –I have some great students who are waiting for the next class to learn something new so I have to keep searching! Of course trends for children’s cakes mainly follows TV shows & movies which meant we have been selling snowflake cutters all through Spring, Summer & Autumn because of the popularity of a certain popular Disney movie!

I have many artists I follow –I guess the main ones are the first ones I became awe of even before Facebook–Dot Klerck from Eat Cake Party

https://www.facebook.com/eatcakeparty?fref=ts , Andrea from Andrea’s Sweet Cakes

https://www.facebook.com/AndreasSweetcakes?fref=ts, Vanessa from Bella’s

https://www.facebook.com/bellacupcakesnz?fref=ts, Karen Portaleo

https://www.facebook.com/pages/Karen-Portaleo-Cake-Artist/130289367026596?fref=ts,

Mike’s amazing cakes https://www.facebook.com/MikesAmazingCakes?fref=ts. I love the work of Carlos Lischetti https://www.facebook.com/Carloslischettisugarart?ref=ts&fref=ts. Recently there are so many too like Avalon from Avalon’s cakes https://www.facebook.com/AvalonCakes?fref=ts. I really could go on & on! What I like about these people is that they have their own style –you can recognize their work.

• It seems that recently Sugar Art in Greece has made lots of fans but at the same time, many people are interested to work with. What do you think is basically the reason for that?

It seems that the last years Sugar Art in Greece has made lots of fans. At the same time it is remarkable that recently a great number of people of different ages are interested in learning and working in sugar art business. What do you think is basically the reason for that?I’m sure there are many many reasons for this. I think the explosion of social media introduced Greece to a whole new area that wasn’t so well known here. People could like & share amazing cakes they had seen on Facebook, Pinterest & Instagram etc and also internet shopping meant that people could find the specialist tools & equipment they needed easier. With many tutorials & video tutorials now on the internet people could also learn more & more techniques. A lot of people have told me they got into sugar art when they became unemployed because of the crisis & needed to find a hobby to occupy their time and it is something you can do at home that takes up many hours if you have many hours to fill!

• I believe that you are in touch with the artistic trends in UK as well. What is the opinion of experts abroad about Sugar Art in Greece?

I think the UK trends are pretty much the same as the global trends because of social media so I don’t know if it is particularly different in the UK, Greece or elsewhere. I actually have no idea what the opinion of people abroad is for the artists in Greece! All the cakey people I know & my cakey friends are in Greece! There are some fantastic cake artists here in Greece, Alexandra from Sugar Addict with her perfect painting, Katia from GK Cookies for her pipework, Gus with his amazing handbags, Georgia with her figures, Elena with her vintage themed work, Sandra with her perfectionism & Kyriaki with her amazing wedding cake designs & difficult sharp corners, Zozefa with her gingerbread houses, Despoina with her shoes ( I can’t find the link to her new page but I will find it!). Again I could go on & on!

These are just off the top of my head & is no way an insult to the many many fantastic cake artists I follow, admire & luckily for me get to meet.

• Sugar Art in Greece. The same question I always ask. Pricing, quality of project delivered, Clients who question (or not) sometimes the working costs. What is your opinion about it?

The general public will rarely know or appreciate the amount of time involved in a custom made cake so it’s better to accept that early on otherwise you will be eternally disappointed! I am in cake forums in the USA, the UK & Greece & a lot of posts are about the customers wanting a custom made cake & wanting it cheap. Customers have to pay the price the cake deserves & not the cake maker to put the price that the customer wants to pay –that is if you want to make any profit –either way if you want to be rich go find another job! Many artists struggle with many people asking for prices & reacting badly. It doesn’t bother me –if you are good at your job you SHOULD be too expensive for most people’s budgets. You don’t get a custom made one off designer dress the same price from a dress designer as from a high street chain store that churns out many pieces with a cheaper material and you don’t get a designer custom made cake with high quality ingredients for the same price as the high street bakery.

• You are a business woman running as well an eshop and a seminar space. How difficult is to start a sugar art business related to many legal prerequisites, time spending and financial investment? What would you advise the artists who wish to enter in this business?

Unfortunately in Greece there are too many hurdles for most people to make a business out of making cakes. In many many countries of the world it is very easy to set up a custom cake decorating business from home. Many of the very famous names in the UK, USA & other countries have a homebased business because overheads for a shop are too high for this kind of cake. In the UK most wedding cake makers will make 3-4 cakes a week –this would not cover shop overheads It is a very low risk business in terms & health factors since it is small quantities & low risk ingredients. Since there are not millions of people dying all over the world from homebakers it shows it can be done, it works! So why is it not allowed in Greece? As for advice –unless you have a mad passion for it & can live on a wage probably lower than the minimum wage keep it as a hobby! People will also think you are making a fortune since your cakes are much more expensive than one from the local pastry shop which is an extra kick in the teeth!

• Let’s go deeper to the creations. What is the best sugar paste in the market to use according to you? Do weather conditions influence the use of paste? Humidity, heat, cold…

I always tell my students to try them all & find what works best for them. I prefer Artisan for covering cakes & figure making. It is firm & so hard to roll out but worth the effort. It takes long to dry so is perfect for covering cakes without tearing & cracking. It does need to have a very good kneading first. It also comes ready coloured for the lazy/busy amongst us. I wouldn’t recommend it for cookies since it takes too long to dry. For cookies I recommend Cakes By Samantha Sugarpaste. It is a completely different texture & is perfect for cookies since it holds its shape well & dries quickly. If you are experienced you can also use it for cake covering –you just need to knead & cover your cake fast!

The enemy of the sugarartist is humidity –it can make grown men & woman cry. Sugarpaste sweats, figures & flowers droop, the whole cake can blow up & explode. Nasty!

• Which type of cake is the proper one to use for sugar paste decoration? 

The type of cake depends on the design. Some softer cakes taste great & are ok for ‘normal’ round cakes but are no good for carving a 3D cake. (please note I am using the English word for Cake & not the Greek ‘κεικ’ –Google both words & you will see the difference! In English ‘cake’ also includes what in Greece is known as ‘τουρτα’. In Greek ‘κεικ’ usually means the classic dry ‘bready’ type of cake! I use CAKE not ΚΕΙΚ. I prefer to work on chocolate mud cake –if baked correctly it is so rich, moist & sticky –more of a dessert than the classic κεικ! It is also the best medium for carving for 3D cakes in my opinion.

• How about the filling inside and the coverage? Ganache, buttercream, recently in action sponge cakes with syrup and creams. How does stability inside a cake play a specific role in the whole result?

I started off making sponge cakes with buttercream, syrup & strawberry jam but was soon converted

to ganache for the covering of 3D cakes –it’s very rich (cream & chocolate) but doesn’t need refrigerating because the cream is boiled. It is also very expensive! If you use a very moist cake like

my mud cake (I give the recipe at my seminars) you do not need syrup at all. Syrup is only needed with a drier cake like sponge cake or the classic pantespani. Mud cake is much richer –and also a lot more expensive to make. It is also really heavy & a cake for 20 people weighs over 4 kilos. Mud cake is also quite stable because it is dense but some designs will need hidden support inside. I never use creams that need refrigeration since they hinder design. Most of my cakes take several days to make so it is not practical. They are also too big for the fridge! They also need delivering in a non-refrigerated truck & most customers, in my experience, don’t tend to have a walk-in fridge in their homes. I could make a very long list as to why I don’t use perishable creams but at the end of the day there are sooooo many delicious creams that don’t need refrigerating why bother? Only with creams that don’t need refrigerating can you have no compromise on both taste, design & size!

• What kind of cake has been the hardest one to teach?

In terms of design the Japanese Doll Cake. It is my only class I recommend a fair amount of experience before attending –all of the other classes can be done after one beginners’ class or some basic experience. The Japanese Doll cake has one of the most difficult techniques in cake decorating –how to get very sharp edges on your sugarpaste! This is an example of where having perishable creams would hinder design –the sharp corners need a lot of work on them & so the cake needs to be at room temperature otherwise the sugarpaste sweats. The Australians were the forerunners in these designs, using mudcake instead of the classic sponge cake & using ganache instead of buttercream too. As I see it you don’t fix what is not broken!

• What are the plans coming up next for Samantha? What are specifically the things that you wish to realize within the coming years?

I would like to refurbish the shop, make it look a lot more ‘put together’ but that takes financial resources –hopefully if my customers continue their wonderful support it will be possible! Of course I will continue the seminars & I have started bringing guest tutors from both here in Greece & abroad & I would like to do more of that. In the more distant future maybe travel to teach –I get requests from all over Greece & Cyprus to go & teach but have decided to postpone it until my children are older. I also love our blog although it’s a bit neglected, we don’t get enough time to pursue it. When we do it it is always fun & I get to work with different people. Some of the posts are also written by my friend & colleague Gus who makes me die of laughter! Personally I’d hope to improve my sugarart skills & find time to challenge myself …although usually around here the phrase ‘we’ll do it when we have time’ is usually followed by laughter. Having time is a joke! However much we chase it it always seems to elude us!

•  Describe to me sugar art with three words.

Love, love, love!

In order to find out more information about her seminars just click on PartyCakes by Samantha / seminars .... But pay attention, because her seminars are generally sold out. Limited participants for better results.... That's basically an excellent strategy.

I really enjoy the whole work of Sam in Greece. Combining her love for creativity along with making a fun space for seminars and teaching is basically something that I envy and to be honest a whole inspiration for my future plans abroad. She's helpful, joyful but at the same time stands well on her own feet to realize what the greek market is and how close she can be to her students and in the future potential partners or associates. What you also should know about Sam is that she's very much involved in charities. Twice every year (Christmas and Easter) she's there, choosing among the best sugar artists in Greece and effecting projects all together that bring joy to children with special needs. That's also something that proves her character, her love for creativity and artistic promotion and at the end all you do is enjoy the incredible result of it.

I wish to thank her a lot for this beautiful analytical interview that marks her point of view and at the same time I wish she continues to do what she does best with love, pleasure standing always smiley!

Georgia Theodorou.... The artist who came from the heat!

Georgia Theodorou... A whole and complete artist. Crazy in always a good way, inspired, with a lot of boyishness, humoristic but with strong point of view hidden not only in her interview that you are about to read but in her designs that you are about to admire, Close to my age, her level of sugar art design execution and performance, Georgia is definitely a high level artist.

Γεωργία Θεοδώρου.... Καλλιτέχνις με τα όλα της. Με την τρέλλα της, την έμπνευσή της, την εντονη παιδικότητα, το χιούμορ αλλά και την αποψη που κρύβεται οχι μόνο στη συνέντευξη που θα διαβάσετε αλλά και στα σχέδια που θα θαυμάσετε. Ειμαστε πολύ κοντά ηλικιακά, όμως σε επίπεδο εκτέλεσης σχεδίου και απόδοσης, η Γεωργία είναι πραγματικά σε πολύ υψηλό επίπεδο. 

Ποια είσαι Γεωργία? Who are you Georgia?

I am Georgia and I feel good! The rest of people have a different opinion of course.... don't pay attention... rumour has it! I was born and live in beautiful Cyprus.

Είμαι η Γεωργία και είμαι καλά!!!....οι υπόλοιποι έχουν αντίθετη άποψη φυσικά...μη δίνετε σημασία...είναι φήμες!!! γεννήθηκα και κατοικώ στην όμορφη Κύπρο!

What made you work with sugar art and cakes decoration?

Τι σε εκανε να ασχοληθεις με τη ζαχαροτεχνία και τη διακόσμηση τουρτας κεικ?

I remember in February 2009 when a friend from Arta, Vasso sent me for her birthday a picture of birthday cake covered with sugar paste and said "I wish to make one of this! Find me the recipe for home made sugar paste!" That was pretty much of it. When I took this material in my hands and realised what you can create... I got stuck with it! 

Θυμάμαι ήταν Φεβρουάριος του 2009 όταν μια φίλη από Άρτα, η Βασώ, είχε γενέθλια και μου στέλνει μια φωτογραφία με μια τούρτα καλυμένη με ζαχαρόπαστα και μου λέει….”Θέλω να φτιάξω μια τέτοια!! βρες μου συνταγή για σπιτική ζαχαρόπαστα!”...εε αυτό ήταν! όταν πήρα στα χέρια μου αυτό το υλικό και είδα τι μπορείς να δημιουργήσεις...κόλλησα! 

What is sugar art for you?

Τι είναι η ζαχαροτεχνία για εσένα?

Well it's what the word says... Art! Since a little girl, I was crazy with constructions and painting. I loved as well very much cooking and pastry. Sugar art was for me a combination of all.

Το λέει και η ίδια η λέξη...Τέχνη! Από μικρή είχα τρέλα με τις κατασκευές και τη ζωγραφική. Αγαπούσα επίσης πολύ τη μαγειρική και τη ζαχαροπλαστική...η ζαχαροτεχνία για μένα ήταν ο συνδιασμός όλων αυτών!!

According to you which skills are needed to become a sugar artist? Is it easy to work with sugar paste?

Κατά τη γνώμη σου τι δεξιότητες χρειάζεται να εχει ένας ζαχαροτέχνης? Πόσο εύκολο είναι να δουλεψεις τη ζαχαρόπαστα?

Here come the words of my grandma saying that "your hands must be crafty"When they are you may proceed. Sugar paste is not an easy material! It has many particularities that you will have to "study"so that you get along well the whole way...otherwise you go crazy or frustrated easily! haha! But for sure it's love at first sight!

Εδώ έρχεται η κουβέντα που έλεγε η γιαγιά μου ότι πρέπει να “πιάνουν τα χέρια σου”. Όταν το χεις αυτό τότε μπορείς να προχωρήσεις. Δεν είναι εύκολο υλικό η ζαχαρόπαστα! έχει πολλές ιδιαιτερότητες και πρέπει να μπορείς να την “διαβάσεις” για να τα πας καλά μαζί της...αλλιώς μπορεί άνετα να σου αλλάξει τα φώτα ή να σου κάνει τα νεύρα σου κουρέλια!!! χεχεχε...ένα είναι σίγουρο...είναι έρωτας!

Did you have any teachers? Have you watched tutorials or pictures? Which artists have influenced you the most worldwide?

Ειχες καποιους δασκάλους από τους οποίους έχεις εκπαιδευτεί? Έχεις παρακολουθήσει καποια βίντεο και φωτογραφικό υλικό επάνω στη διακόσμηση? Ποιοι καλλιτέχνες διεθνώς είναι οι επιρροες σου?

I am self taught in sugar art and pretty much sure that I have seen all pictures of cakes existing in the internet, I must admit that I have not seen many tutorials because I am not that kind of person, meaning sitting and following all instructions litterally.. haha...  I make of my head!

There are many beloved artists worldwide that I admire their work but for me the one is Mike's Amazing Cakes!

Είμαι αυτοδίδακτη στη ζαχαροτεχνία αλλά είμαι σχεδόν σίγουρη ότι έχω δει όλες τις φωτογραφίες με τούρτες που κυκλοφορούν στο διαδίκτυο!! Τutorials οφείλω να πω ότι δεν έχω δει πολλά γιατί είμαι και τύπος που δεν μπορώ να ακολουθήσω καταγράμμα οδηγίες...χαχαχα...κάνω του κεφαλιού μου δηλαδή! 

Υπάρχουν αρκετοί αγαπημένοι ζαχαροτέχνες ανα το παγκόσμιο που θαυμάζω τη δουλειά τους, για μένα όμως ένας είναι η αδυναμία μου….Mike's Amazing Cakes!!

How do people see sugar art in Cyprus? A big question in Greece is whether the sugar art is really appreciated, considering its prices comparing to a pastry shop cake. Lots of time in decoration and effort to provide is as much as possible correct (not to mention perfect) result, is it really appreciated by the Clients?

Πώς βλέπει ο κόσμος τη ζαχαροτεχνία στην Κύπρο? Το μεγάλο ερώτημα στην Ελλάδα είναι αν πραγματικά η ζαχαροτεχνία εκτιμάται σωστα, αν αναλογιστούμε τις οικονομικές διαφορές σε σύγκριση με μία τούρτα ζαχαροπλαστείου. Με αρκετές ώρες επάνω στη διακόσμηση για να αποδώσεις το καλύτερο δυνατό αποτέλεσμα (για να μη πω το τελειο), τελικά εκτιμάται από τους πελάτες? 

Unfortunately Cyprus is many many steps still behind! You can't price like the pastry cakes. People cannot understand the fact that what we do is firstly art and then a cake! Such cakes are not supposed to be addressed to everyone. It's something that requires much time so that you get if you wish the best result. And unfortunately you have no time to waste. Some people appreciate well and know that they purchase something special and have no problem to pay, but not the majority!

Δυστυχώς στην Κύπρο είμαστε αρκετά βήματα πίσω! Δεν μπορείς να έχεις τιμές τούρτας ζαχαροπλαστείου. Ο κόσμος δεν καταλαβαίνει ότι αυτό που κάνουμε είναι πρώτα τέχνη και μετά τούρτα! Οι τούρτες αυτές δεν απευθύνονται για όλο τον κόσμο. Είναι κάτι που θέλει πολύ χρόνο για να γίνει αν θες να έχεις ένα τέλειο αποτέλεσμα! Και δυστυχώς ο χρόνος είναι χρήμα! Κάποιοι το αξιολογούν σωστά και ξέρουν ότι αγοράζουν κάτι ξεχωριστό και δεν έχουν πρόβλημα να πληρώσουν, οι περισσότεροι όμως, όχι!!!

What’s the level of sugar art in Cyprus? How do you see artists in Cyprus and Greece? Have you distinguished some sugar artists in Greece or in Cyprus? 

Ποιο είναι το επίπεδο ζαχαροτεχνίας στην Κύπρο? Πώς βλέπεις τους ζαχαροτέχνες σε Ελλάδα και Κύπρο? Εχεις διακρίνει καποια ταλέντα?

I consider that we have still plenty of work in front of us to reach the level of artists abroad. In Greece and Cyprus, there are many good sugar artists and some of them in real high level! I wouldn't like to name them because I would be unfair to others.

Θεωρώ ότι έχουμε πολύ δουλειά ακόμα μπροστά μας για να φτάσουμε στα επίπεδα του εξωτερικού. Στην Ελλάδα και στην Κύπρο υπάρχουν αρκετοί καλοί ζαχαροτέχνες και κάποιοι από αυτούς είναι σε πολύ ψηλό επίπεδο!! Δε θα θέλα να ονομάσω κάποιους γιατι δε θέλω να αδικήσω κανέναν.

Do you use handmade sugar paste for your creations or a specific brand that you could recommend?

Χρησιμοποιείς  χειροποίητη ζαχαρόπαστα για τις δημιουργίες σου ή καποια συγκεκριμένη μάρκα που θα ήθελες να προτείνεις?

Until a year ago I was making my own home made sugar paste. Unfortunately it's hard to make and time wasting. All this kneading process created a problem to my hand wrists so I was forced to stop. Now, I use commercial sugar paste. There are many choices in the market and each paste has its particularities. After searching enough I believe I concluded in using 4 specific pastes each for a different purpose. Coverage, cupcakes, figures and flowers.

Μέχρι πριν ένα χρόνο έφτιαχνα δική  μου σπιτική ζαχαρόπαστα. Έχει όμως πολύ κόπο για να γίνει και είναι χρονοβόρα. Όλο αυτό το ζύμωμα μου δημιούργησε ένα πρόβλημα στους καρπούς των χεριών μου και αναγκάστηκα να το σταματήσω. Τώρα πλέον χρησιμοποιώ έτοιμη! Υπάρχουν πάρα πολλές επίλογες στην αγορά και η κάθε μια έχει τις δικές της ιδιαιτερότητες! Ψάχνοντας το αρκετά οφείλω να πω κατέληξα να χρησιμοποιώ 4 μάρκες με την κάθε μια να κάνει για διαφορετικό σκοπό. Άλλη για κάλυψη, άλλη για καπκεικς, άλλη για φιγούρες κι άλλη για λουλούδια.

Do weather conditions in Cyprus enable you work properly with sugar art? As an example, within the summer or with humidity, working with sugar paste is not ideal. 

Οι καιρικές συνθήκες στην Κύπρο πόσο βοηθούν να δουλέψεις σωστα τη ζαχαροτεχνία? Για παράδειγμα, καλοκαίρι με υγρασία, το να δουλεχεις τη ζαχαρόπαστα δεν είναι ιδανικό.

As above stated sugar paste has its particularities. The worst enemy of a sugar paste decorated cake is humidity and heat... And here we have both plenty! In summer we heat 40 degrees in temperature and sometimes combined along with high levels of humidity that make our life difficult!

Όπως έχω προαναφέρει είναι ένα δύσκολο υλικό με ιδιαιτερότητες. Ο χειρότερος εχθρός μιας τούρτας με ζαχαρόπαστα είναι η υγρασία και η ζέστη….κι εμείς εδώ τα έχουμε σε αφθονία! το καλοκαίρι χτυπάμε 40αρια σε θερμοκρασία και αρκετές φορές σε συνδιασμό με πολύ ψηλά ποσοστά υγρασίας μας κάνει τη ζωή πιο δύσκολη!!!

What kind of cakes are the most appropriate to use in decorations? Do you believe that sponge cakes with syrup and creams within fit to decorated cakes?

Τι ειδους βαση κεικ για ζαχαροτεχνία είναι η πιο σωστή? Πιστευεις ότι τα παντεσπάνια με σιρόπι και κρέμες μπορούν να χρησιμοποιηθούν ως διακοσμημένες τούρτες?

Within the last period there are many discussions about this issue! I am totally against in it, such cake is a piece of art and in every event it should be in public view where everybody can see and admire. Besides that is basically the reason you make it, so such mixture should no be kept in the fridge. This doesn't mean that mixture should be based on a dry cake. There are plenty of beautiful and juicy cakes, with beautiful cremes to apply for filling and reserve off the fridge, Besides, layer cake is not basically the problem, you might use it with syrup as well! The problem is the filling cremes which are not at all stable, they need to be reserved on the fridge to keep the right consistency. 

Το τελευταίο διάστημα έχουν γίνει πάρα πολλές συζητήσεις για αυτό το θέμα!! Εγώ είμαι κάθετη σε αυτό, μια τέτοια τούρτα είναι έργο τέχνης και πρέπει σε κάθε εκδήλωση να βρίσκεται σε δημόσια θέα για να μπορεί ο καθένας να την δει και να την θαυμάσει, άλλωστε γι αυτό το λόγο γίνεται, άρα πρέπει να είναι μείγμα που δεν χρειάζεται ψυγείο!! Αυτό τώρα δεν σημαίνει ότι το μείγμα πρέπει να είναι ένα στεγνό κέικ! Υπάρχουν τόσες ωραίες συνταγές για ζουμερά κέικς με πολύ ωραίες κρέμες για γέμιση που κρατάνε εκτός ψυγείου. Τώρα όσο αφορά το παντεσπάνι δεν είναι εκεί το πρόβλημα, μπορείς άνετα να το χρησιμοποιήσεις ακόμη και σιροπιασμένο! Το θέμα μας είναι στις κρέμες γέμισης που δεν είναι καθόλου σταθερές και χρειάζονται ψυγείο για να διατηρηθουν στη σωστή σύσταση!

As I see many of your designs are related to classic cartoons. How difficult is to make cartoon figures?

Σε πολλά σχέδια σου βλέπω τα κλασσικά καρτουν. Πόσο δύσκολο είναι να κάνεις τετοιες φιγούρες?

When you make birthday cakes for kids, it's inevitable! It's not easy to copy everything... especially when figures are weird usually not even on 3d and at the same time you should make them as much as possible closer to the original! And our little friends are difficult judges!

Όταν φτιάχνεις παιδικές τούρτες γενεθλίων αυτό είναι αναπόφεκτο! Δεν είναι καθόλου εύκολο να αντιγράψεις ότιδήποτε...ειδικά όταν έχει να κάνει με περίεργες μούρες που συνήθως δεν ειναι καν σε τρισδιάστατη μορφή και συ θα πρέπει να το αποδώσεις όσο πιο κοντά γίνεται στο πρωτότυπο! Και οι μικροί μας φίλοι είναι πολύ δύσκολοι κριτές!! 

I see that you are working and teaching  3d cakes. How difficult is to make a 3d cake? 

Δουλευεις και διδάσκεις τα τρισδιάστατα. Πόσο δύσκολη είναι μια τετοια τουρτα?

To make a 3d cake you need to "study". You have to put the correct proportions in your design otherwise a wrong move can lead you to disaster! In many cases you will need to make special constructions in order to fully support a structure,

Για να φτιάξεις μια τρισδιάστατη τούρτα χρειάζεται  “μελέτη”. Πρέπει να βγάλεις  σωστές αναλογίες στο σχέδιο γιατί μια λάθος κίνηση μπορεί να είναι καταστροφική! Σε αρκετές περιπτώσεις χρειάζεται να κάνεις και ειδικές κατασκευές για να μπορέσεις να την στηρίξεις σωστά. 

What kind of cake to decorate had given you the hardest time in the past ? 

Ποια ηταν η πιο δύσκολη τουρτα που χρειαστηκε να φτιάξεις?

If I remember well it was a cake with 4 characters from Madagascar movie. I think they had the weirdest cartoon faces ever seen! 

Αν θυμάμαι καλά ήταν μια τούρτα με τους 4 χαρακτήρες της ταινίας Μαδαγασκάρη...νομίζω ότι έχουν τις πιο περίεργες φάτσες καρτούν!!!!

What is the best way to cover a cake before using sugar paste? Do you like using buttercream, ganache or another type of cream for filling and/or coverage?

Ποιος είναι ο καλύτερος τρόπος να καλύψεις μια τούρτα πριν τη ζαχαρόπαστα? Προτιμάς τη βουτυρόκρεμα, την γκανας ή καποιον άλλο τυπο κρέμας γέμισης /καλυψης?

I use the two most well known ways for coverage, buttercream, and ganache, depending on the cake needs. For filling I love very much Nutella!

Χρησιμοποιώ τους δυο πιο γνωστούς τρόπους για κάλυψη, βουτυρόκρεμα και γκανάς, ανάλογα πάντα με τις ανάγκες της τούρτας. Για γέμιση έχω μια αδυναμία στη Nutella!!!

You are running a shop in Cyprus where people can order their cakes. In Greece creating a space as such seems to be a very difficult procedure to follow, considering the time wasting, prerequisites to respect and financially the amount to spend in order to start a business. Is it the same in Cyprus? How difficult was for you to start this business?

Εχεις εργαστήριο στην Κύπρο για τους πελάτες που παραγγέλνουν. Στην Ελλάδα το να δημιουργήσεις έναν τετοιο χώρο είναι πολύ δυσκολο από πλευράς διαδικασιών, κόστος χρονικό, συγκεκριμένοι κανονισμοι και οικονομικά έξοδα για να ξεκινήσεις την επιχειρηση. Είναι ίδιο το προβλημα και στην Κύπρο? Πόσο ευκολο ή δυσκολο είναι να ξεκινήσεις μια τετοια επιχειριση?

In our days, it's difficult to run a business. Expenses are high and you need a pretty good cycle of business to reach the profit. But it's more difficult to start from the beginning. We are in a period of crisis in Cyprus and such cakes are considered as luxury!!! And the worst of all is that selling has gone bad in a way that everyone, in order to sell has lowered prices so much that at the end you reach a financial knock.

Στις μέρες μας είναι πλέον πολύ δύσκολο να διατηρείς ένα μαγαζί. Τα έξοδα του είναι τόσα πολλά που θα πρέπει να έχεις ένα καλο κύκλο εργασιών για να βγάζεις κέρδος. Κι ακόμη πιο δύσκολο είναι να ξεκινήσεις κάτι από την αρχή. Είμαστε σε εποχή κρίσης και στην Κύπρο και οι τούρτες αυτές είναι πολυτέλεια!!! και το χειρότερο απ΄ όλα είναι ότι έχει χαλάσει τόσο πολύ το παζάρι που για να πουλήσει ο καθένας έχει ρίξει τόσο κάτω τις τιμές που σε κάποιες περιπτώσεις βγαίνεις και με ζημιά.

You started recently to be a sugar art teacher. And I heard a very good one. What are basically the tips to share with someone working for the first time with sugar art?

Ξεκίνησες πρόσφατα και ως δασκάλα ζαχαροτεχνίας. Και ακουσα ότι εισαι πολύ καλή. Τι θα συμβουλευες καποιον που ξεκινάει τωρα να δουλευει με τη ζαχαρόπαστα?

Sugar art is love! If you don't love it and you just see a profession in it then for sure you will not succeed! To make it a profession I believe that you should reach a very good level, I love teaching for one reason... Pleasure and satisfaction brought by a cake construction or a figure, at the end of a seminar, it returns to you in double while watching the joy of creating in the students' faces.

Η ζαχαροτεχνία είναι έρωτας! αν δεν το αγαπάς και απλά το βλέπεις σαν επάγγελμα τότε σίγουρα δε θα πετύχεις! Για να το κάνεις όμως επάγγελμα θεωρώ ότι πρέπει να έχεις φτάσει σε ένα καλό επίπεδο!! Τη διδασκαλία την αγαπώ πολυ για ένα λόγο…..η χαρά και η ικανοποίηση που σου δίνει η κατασκευή μιας τούρτας ή μιας φιγούρας στο τέλος του μαθήματος την παίρνεις πολλαπλάσια βλέποντας τη χαρά της δημιουργίας στα πρόσωπα των μαθητών. 

What is Georgia  thinking about her future in sugar art? What are her plans? 

Τι σκέφτεται η Γεωργία για το μέλλον στη ζαχαροτεχνία? Ποια είναι τα σχέδιά της?

I wish there is future in sugar art because things are difficult! People have many financial problems and for sure what we offer is luxury!! I have lots of plans in mind... But nothing specific!

Μακάρι να υπάρξει μέλλον γιατί τα πράγματα είναι πολύ δύσκολα!! Ο κόσμος πλέον έχει πολλά οικονομικά προβλήματα και σίγουρα αυτό που προσφέρουμε εμείς είναι είδος πολυτελειάς!!!.....Εχω πολλά στο μυαλό μου…αλλά όχι κάτι συγκεκριμένο!

Scheduled next seminars in Cyprus with Georgia will be in March and as expected sold out. Nevertheless you can keep contact with Georgia to watch her designs and info about seminars through her facebook page Fouska and following her on her website fouska.com.

Τα προγραμματισμένα επόμενα σεμινάρια στην Κύπρο με τη Γεωργία είναι κανονισμένα για το Μάρτιο και όπως ήταν αναμενόμενο, δεν υπάρχουν κενές θέσεις. Μπορείτε ομως να κρατήσετε επαφή με το σχέδιο και τη διδασκαλία της Γεωργίας κάνοντας like στη σελίδα της στο facebook Fouska αλλά και ακολουθώντας τη στο διαδικτυακό site fouska.com.

Comparing to many dynamic creations of high level, Georgia has a basic talent that you cannot find easily in all sugar artists cakes, Clear design, not exaggerated, simplicity in decoration in a way that the only thing that drives your attention on the cake is a very central and specific subject. The simple sugar paste coverage along with minimal design is one of the most difficult applications in sugar art. And that because even the simplest imperfection might catch your attention and consequently reduce the value of the initial target why the cake has been made. So Georgia makes among the best (not to mention most perfect) cakes of that kind. And it's not only that her talent. Her hand in cartoon figures is amazing and incredibly precise (no matter easy or difficult is for her). The only thing I can do is use a very french expression to conclude: Chapeau!

Συγκριτικά με πολλές δουλειές δυναμικές και υψηλού επιπέδου, η Γεωργία έχει ένα μεγάλο και βασικό χαρακτηριστικό που όσο και να το ψάξεις δε θα το βρεις στις τουρτες των ζαχαροτεχνών, Καθαρότητα στο σχέδιο, χωρίς υπερβολές, απλότητα στη διακόσμηση ώστε να τραβά την προσοχή μόνο ένα κεντρικό θέμα. Η απλή κάλυψη με ζαχαρόπαστα μιας τουρτας με μινιμαλ σχεδιο ειναι από τις πιο δύσκολες εφαρμογές. Και αυτό γιατι η παραμικρή ατέλεια "χτυπαει" στο μάτι και πολλές φορές αλλοιώνει τον αρχικό στόχο που φτιάχτηκε. Η Γεωργία λοιπόν φτιάχνει απο τις καλύτερες αν οχι τελειότερες τουρτες αυτού του είδους. Και οχι μόνο αυτό το χέρι της στις φιγούρες καρτούν ειναι καταπληκτικό και απίστευτα ακριβές όσο δύσκολο ή ευκολο και αν το θεωρεί η ίδια. Εγώ το μόνο που θα πω είναι να χρησιμοποιήσω μια καθαρά γαλλική έκφραση: Chapeau (σου βγάζω το καπέλο)!

Ευχαριστώ θερμότατα τη Γεωργία για την τιμή που μου έκανε να μου παραχωρήσει τη συνέντευξη αυτή και τις ευχομαι υγεία και πολλές επιτυχίες σε επίπεδο δουλεμένης τούρτας αλλά και διδασκαλίας. Φιλουθκια!

Love

Les Delices d' Eleni