Cake! magazine by Australian Cake Decorating Network May 2014 | Page 30

Robert Haynes
Biography

Internationally renowned for his work, Robert Haynes is an inspiration to sugar artists
worldwide. With a long history in the food industry, Robert has a keen eye for detail and a
passion for teaching. Robert has taught students in various locations around the world.

My name is Robert Haynes and I am
the proud owner of Sugar Flower
Studios in London, UK. I am an
International Sugar Flower Instructor
and an accredited Demonstrator at
the British Sugar Craft Guild.

to be a hands-on Instructor, I proudly
offer each and every student my
knowledge and the confidence to
create beautiful Floral Artistry. I gain
satisfaction by observing the priceless
facial expressions of my students,
when they achieve brilliant results.

A fully qualified professional Chef,
I have worked in the Food and
Beverage Industry, specializing in
Hospitality and Fine Dining for over
25 years. Over time I have developed
a keen eye for Food Presentation,
Layout and Design. My passion for
Sugar Flower Artistry blossomed,
when I designed and created
Wedding and Celebration Cakes for
family and friends.

Years of practice have perfected my
skill of recreating life-size, botanically
correct Blooms, which have been
show-cased as prized pieces of Art.

A proud, self-taught Sugar Artist,
I explored and cultivated my
knowledge of flowers and sugar
artistry by reading and focusing my
attention on the detailed Anatomy
of Flowers and Foliage, as well as
Sugar Craft books, journals and
articles. Although I yearned to have
access to classes and instructors,
who specialized in Sugar Craft, my
unwavering passion and meticulous
nature flourished through practice and
repetition.
This passion and desire to create
Sugar Flowers lead me to want to
teach others.
Patience, couple with positive
energy, enthusiasm and willingness

I am privileged to have numerous
articles which I have written, featured
in Sugar Craft Magazines.

Robert's 5 top tips for making sugarflowers:
1. Always knead your flower paste and get it really warm to
help the length of time you can work with it
2. Always use your corn floured thumbs and fingers to go
around the edges of any leaf or petal to thin the paste first
before using a ball too