• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

« | Main | »

Roundup: Sugar High Friday #26: Sugar Art

I want to thank and congratulate all of you. When I set the Sugar High Friday #26: Sugar Art challenge for this month’s Sugar High Friday, I was afraid I would scare people off, intimidate them out of just going ahead and having fun. Instead, you went ahead and made an extraordinary array of gorgeous treats, any of which I’d be proud to show off. This round-up is an incredible resource for anyone looking to decorate their table come time for dessert. Thank you so much for playing along with me this month!

Also, an extra thank you to all the people who wished me a happy birthday when sending in their entries. I’ll be turning 26 tomorrow, and your company and inspiration have made it a happier birthday for me already.

The photo up top is my 12 year old brother, Jordan, with the croquembouche we made for New Year’s Eve. Dave made one with a friend a while back, but I missed out, so this was my excuse to finally build a tower of cream puffs held together with caramel. Creating and then devouring that monstrosity was a wonderful way to bring in 2007. (We sent the leftovers to another party in Queens.) Happy new year to you all!

Now, on to the entries! They are posted in the order in which they were received.

Cranberry Mousse
Kevin from Seriously Good

Swan Raspberry Eclairs
Cenk from Cafe Fernando

Painted Sugar Cookies
Elf from Kosherblog

Brigitte from Küchendunst aus Singapur

Mom’s Peanut Brittle
Andrea from Andrea’s Recipe Box

Gerda from Dinner for One

Orange & Cardamom Mentine
Ales from Preserveless

Raspberry and Mascarpone Mousse Verrines — Verrines de framboises et mousse à la mascarpone
Bea from La tartine gourmande

Nog ‘n Log Blog
Alwyn from Tsokolate!

Nougat Orange Treats and Havana Pralines
Meeta from What’s For Lunch, Honey?

Tri Sugar Tryst
Y from Lemonpi

Super Marzipanario
Brilynn from Jumbo Empanadas

Almond and Pine Nut Cookies
Rinku from Cooking in Westchester

Birthday Cupcakes
Macky from Delectations

Honey Glazed Roasted Pears
Veronica from Veronica’s Test Kitchen

Croccante and Meyer
Lemon Sugarland

Virtual Frolic

Trinidad Goolab Jamoon and Sarina’s Passionate Mint Tea
Sarina Nicole from TriniGourmet

Chocolate Christmas Tree
Haalo from Cook (almost) Anything at Least Once

Mr. Bear’s Teaparty (with a Blackberry Galette)
Ellie from Kitchen Wench

Tronchetto di Natale
Staximo from Lo Spazio di Staximo

Cardamom Meyer Lemon Créme Brûlée Bubbles
Danielle from Habeas Brûlée

Almond and Orange Cake
Ulrike from Küchenlatein

Bûche de Noël Pastorale
Julie from A Finger in Every Pie

Rose Cake
Dilek from À La Dilek

Gingerbread Houses
Smita from Smita Serves You Right

Just Coffee Cake for New Year’s
Brandon from Brandon Eats

Pomegranate Kisses
Debi from Dejamo’s Distracted

Bûche de Noël with meringue mushrooms and candied rosemary
Gloria from Vers l’absurde

Sweet Memories (Rolled Fondant)
Jennifer from The Domestic Goddess

Spooky Sugar Art
Chrispy from Experimentation of Taste

House Sweet House, Literally
Riana from For The Love Of Baking

El Bulli’s Frozen Chocolate Air
Rob and Rachel from Hungry In Hogtown

Holiday Cookies
Kathy from Start Cooking

Sparkly Chocolate Star Cookies
Michelle from Je Mange La Ville

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16 Responses to “Roundup: Sugar High Friday #26: Sugar Art”

  1. [...]   I made these Gingerbread Houses because Dewi Anwar encouraged me to. If not by her persistence, I would have not made them at all. Thanks, un   Coincidently, Sugar High Friday #26’s theme is Sugar Art. I’m not sure if this post is qualified, knowing that gingerbread house is very common in western countries. But I sent my entry anyway (hi, Danielle ). (Update: Check out her wonderful roundup here!)   At first, I almost cracked from the pressure and intimidating thoughts of how hard it could be. Silly, huh? I mean, even kids can do it! Maybe it’s because I tried making it last year and it was a total failure due to wrong cookie recipe. It crumbled to dust, it didn’t even make it to a wall. So it’s very important to use a good recipe that is not only tasted delicious, but also firm enough to make a sturdy house.   Dewi suggested a recipe from Wilton, and I was soooo satisfied with the result. It’s firm, delicious, and smelled wonderful! The corn syrup’s sugary smell enhanced and locked the aroma of the spices, giving it a long lasting smell that would still be intact days after baking. It’s also important to use good quality spices as they distinguish your gingerbread house from the store-bought mass-products.   Enough for the rambling, now let’s build a house.     What you need: [...]

  2. Andrea says:

    Wow, what a great mix of wonderful looking treats! Thanks so much for hosting, Danielle!

  3. Tanna says:

    Wow, you are an amazing hostess. This is an astonishing number of incredible edible art! Happy New Year Danielle!!

  4. Gella says:

    Looks like Taiglach. A ginormous pyramid taiglach. Terrifying. But tasty I’m sure… and probably won’t break your teeth.

  5. Sue A says:

    Well Danielli! -

    What a pleasure to come across these beautiful and tasty looking morsels AFTER the holidays! I can assure you I would have had to taste each and every one for myself to make sure they are as good as they look!

    This is a beautiful and unique art form. Thanks for getting all the participants to share!

    Sue A.

  6. Brilynn says:

    Great round up! And your cream puff tree is amazing!

  7. Gloria says:

    That croquembouche looks fantastic! And even though it’s still breakfast time – I want some dessert, now, after looking at all these pictures.

  8. Julie says:

    Ohhh, Danielle — what a great round-up. Thanks so much for hosting — and happy happy birthday, happy happy new year, and congratulations on a gorgeous croquembouche! I might have to hire you and Dave to make one for some upcoming events.

  9. Veronica says:

    This is a fantastic roundup Danielle! I was going to make the croquembouche from Sherry Yard’s Secret of baking but I chickened out; I’m glad you made it :D.

  10. Kristen says:

    Every single entry is award winning quality. I’m so impressed! Very nice job everyone… I now must clean up the drool off of my keyboard :)

  11. Yvo says:

    Happy Birthday my dear!!! I began to feel a bit silly while reading this entry. I love everything that was entered but hadn’t thought to enter anything of mine, figuring it wasn’t sugar related really… just a little bit… ah well. I hope you have a fantastic birthday and happy new year as well!

  12. Thalie says:

    Thanks for your wishes too and by the way, Happy 26 th Birthday !!
    Lots of lovely cakes and dishes for this very special day, and wonderful presents too, if its possible after xmas vacations ;o)

  13. Meeta says:

    Brilliant roundup Danielle. Loved the theme and enjoyed the huge variety of SUgar Art! thank you for hosting!

  14. Danielle says:

    This was so much fun! Thank you, everyone, for making it happen, and for all the kind birthday wishes.

    Julie – Dave and I would be delighted to be hired to make you croquembouches for your events. Email me about it if you’re serious.

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