This page contains some general considerations to my tutorials, so please do read it if you'd like to follow one of my instructional videos. At the moment, there are not too many of those available here, but I'm working on this website every day to show and teach you how to make sugar art the iSugarfy way :-).
To all my new tutorials, I will also add a translatable, timestamped video transcript for you to translate into your language (select it at the top of any page),
should you have troubles understanding everything in English.
To be notified when a new tutorial or demo gets posted, make sure to sign up for my iSugarfy News.
Share Your Work & Ask Questions
There will be a section on the main page of new tutorials, where you can upload a photo with your piping story of the transfer/cookie that you created with that specific tutorial.
This will create a mini webpage of your sugar art piece,
your own unique URL, that you then can share with your family, friends,
and the whole world if you wish. And there will be a comment section where they can leave their thoughts about your sweet art.
Also, at the end of a tutorial, you'll get the chance to ask
questions and upload photos of problems you might have encountered
during a tutorial. This will not only help you but me as well... to learn what to explain better, where to put more emphasis,
etc.
In most of my free sugarcraft tutorials and demos you will see me pipe royal icing transfers only, not directly onto cookies anymore. There is no other way than to do transfers when it comes to isomalt (at least with my techniques), but for my royal icing work I arrived at this form for many other reasons. The three main points are:
That's why I call this my ECKSA system -
Eat the Cookie, Keep the Sweet Art :-). There are many more advantages to
it, which I might cover on a separate page some time.
This could be interesting for you if you decorate cookies
to order and would like to make your life a bit easier.
As of the time being, I've divided my tutorials and demos into two main categories: royal icing and isomalt. But I apologize, for as of yet, I don't have an isomalt tutorial yet. This will have to wait until I figure out how to set up the whole thing.
Want to keep me motivated to share sugar art tutorials and demos with you?
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