254days since
Deadline to Issue a Challenge

126days since
Artisans' Challenge and Display March 8, 2014

Note that this was a 2011 Challenge
Sugar Subtleties
 
Challenger: THL Alesone Gray of Cranlegh
 
Challengers will present a sugar subtlety worthy of any grand feast table. Pieces should be structural in form, not necessarily edible* in nature. Any period form, recipe or sugar technique can be used.  This can include, but is not limited to: pulled, paste, poured, spun, marzipan, gingerbread and tzoalli. Cultures other than European will be considered. Because of space considerations at the event site, please keep entries to a reasonably portable (by one person) size.
 
Documentation may include the period recipes for sugar medium, accounts of sugar technique used, underlying armature structures and paint/sealing techniques. Prize will be a wooden cookie/sugar press.
 
*NOTE: Consumable subtleties: If the subtlety can/should be eaten, modern sanitation and food grade materials must be considered. This deviation from period practice will be accepted and expected. A complete ingredient list MUST be included in the documentation. If these are not include in the documentation the piece will be considered non-edible and will not be eaten.
 
Contact challenger Alesone Gray of Cranlegh at wendy.marques@yahoo.com