City Style and Living - Spring 2008 - (Page 17)

When sugar ﬂowers meet decadent cake the results are boundlessly breathtaking ﬁnds our author. SWEET Obsession City style & Living Food CULINARY ADVENTURE t all started in the summer of 2005. For some inexplicable reason, I became obsessed. You’ve probably seen those crazy Sudoku lovers – intoxicated from placing a few numbers in small boxes for the humble prize of self-gratification. My obsession was slightly more inane, a little strange by some standards, but like a true Sudoku fanatic, I didn’t care. I was obsessed with cake decorating- sugar flowers, fondant, and royal icing became my means to a heart-palpitating buzz. I by Shivana Maharaj Photography by derrick Woo “you have to be confident that you’ve supported [your cake] well. I just drove a cake to B.C., and I feel very confident that I can send a cake anywhere.” The ingredients for the cakes and sugar flowers used for decoration are all natural and everything is made from scratch. “Everything is food safe, and made in-house. I’m all for anything that can stop a Mom from buying their child a cake full of artificial ingredients. You see a lot of birthday parties when you see people scrape off the icing, and it’s such a waste. With my cakes, you can even eat the flowers.” Exact colours for the sugar flowers are mixed by hand to replicate the shaded hues that are present in nature. “If you look at rose leaves, they all have shading. It’s the same thing with sugar, you have to duplicate those shades,” comments Kienitz. Every handcrafted flower is studied to a biologist’s accuracy, and heavily researched to ensure realism. No two flowers are the same. A visit to the kitchen reveals the artist in motion. Within minutes, Kienitz rolls and cuts. Forms begin to take shape before my eyes. Petals transform into buds; buds into fully blossoming flowers. Her efficiency, skill and patience are a testament to Kienitz’s determination to pursue her love for sugar art. With any good artist there comes an ease, a joyous presence that can be appreciated through observation. Krista Kienitz, embodies this. There is no challenge too big, no flower too intricate, no problem that cannot be resolved. This is an artist who loves her art- so much that you can taste its sweet- My first foray into the world of sugar art was a white chocolate rose. I knew something went horribly wrong, when my rose petals morphed into a homogeneous pool of white goop. Self-instruction goes only so far. So, I thought to myself, perhaps through mere observation, I could live vicariously through a cake decorator, rather than embarrass myself further. The epitome of perfection in the cake decorating world is Sylvia Weinstock, a true master in every sense, but how was I to observe this New Yorker in action? Researching high and low, I came upon the work of Simply Sweet creator, Krista Kienitz, a local private caterer and pastry artist extraordinaire, right here in Calgary. I instantly knew I had found gold. Krista began her culinary training at SAIT, at nineteen. Initially studying to become a chef, Krista fell in love with cake decorating while competing in college. “It’s one of those things, you see it and you know that’s what you want to do,” says Kienitz. For six years, she drove about 45 minutes (both ways) to apprentice at a teachers home, learning the unique techniques required for sugar art. Simply Sweet began in late 2007 as a cake decorating company that will create any cake imaginable for any occasion. Cakes come in more than a dozen flavours, from Pumpkin Ginger Cake to Tiramisu and Chocolate Brownie Fudge Cake. In addition to cakes, Kienitz can supply corporate gift baskets, cookies or “whatever somebody wants.” Kienitz also competes locally (at the Chef ’s culinary challenge in Edmonton), and in the United States (Seattle and Washington). Though she admits, “it’s not as dramatic as they make it seem on t.v.”, the competition is no less labour intensive. Artistry, skill and patience are all prerequisite in cake decorating, and Kienitz is exceedingly calm and collected when it comes to the intricacies of creating a cake. She notes, c ness.csl » (details, next page) citystyleandliving.com | SPRING 2008 | 17 http://citystyleandliving.com

Table of Contents Feed for the Digital Edition of City Style and Living - Spring 2008

City Style and Living - Spring 2008 Contents Editor's Note Behind the Cover The District Need It Want It Fusion Sweet Secret Restaurant Inspiration Eat Like a Locavore Covet Helen of Troy Prêt-à-Porter Anatomy Of Spring Fashion Trends Secret Garden Passport Bookcase Great Eats in Maui Tunisia Ombudsperson Horoscopes Final Thought

City Style and Living - Spring 2008

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