One of the things I love about my blog is knowing that I have readers all over the world. It’s exciting for me to share with you my shenanigans in the events industry here in New York City. What excites me more is when I hear from my readers. A few days ago, I received an email from Sugar Artist Mila Iquise and today I am featuring her beautiful work.
Mila is not necessarily a baker; she is more of a sugar artist. Her flowers are life like and dare I say on par with Ron Ben-Israel. She has her own style and they areBEAUTIFUL. She answered a few questions and sent lots of pictures of her work.
Before her endeavors as a sugar artist, Mila was a fashion designer selling her mini collections at Globus, a high-class department store in Zurich. During and after a rather hard pregnancy, she had to stop working as a fashion designer. For Mila, staying at home and not be active in creating projects was torturous. She was trying to find a project that did not demand too much time. One day, by chance, she started making sugar flowers. Mila wanted to take the sugar flower to the next step and not to repeat the nature’s creation (the botanical flower), but a more artistic approach. Through this technique, not only do the flowers look botanically correct, they look like they leaped off the canvas of a painting. All of her flowers are executed with precision and the coloring of each piece has depth and movement.
MIla is in the red scarf instructing students in sugar flower art.
When did you start your business? Four years ago, I didn’t know cake decorating existed. By accident I saw an image of a cake with magnificent sugar flowers on it. I took a closer look and in that very tiny little part of a second, I knew I wanted to make sugar flowers. The cake that I saw was by Scott Clark Woolley.
What has been your greatest challenge? Is that delicate balance of family and work.
What is your favorite cake decorating technique? I like very much “ bas relief “ technique.
In order to get better at anything we do requires study. Mila does this with each of the flowers she creates. Here she is working on the camellia.
Who are your inspirations in the cake and pastry world? There are many out there, but mostly I admire the virtuosity from real to stylized when working on flowers. Ron Ben Israel is one of my favorites; I like his color palette combinations. The style of Maggie Austin, another virtuoso, her talent to turn details into art and art into sugar amazes me. The clean and pure spirit of Jacqueline Butler’s sugar work as well and the Australian style of “caking” by Faye Cahill.
To see more of Mila’s work, visit her Facebook page or contact her directly at email@example.com.