About The Organization
The Canadian Society of Sugar Artistry was incorporated in February 1984 under the Corporations Act and Our Society welcomes all Sugar Artists from part time Hobbyists and Master Cake Designers.
The fundamentals of Sugar Artistry and its preservation provides CSSA, Inc. the platform on which it operates.
Our organization encourages discussions and demonstrations, using the following mediums and techniques:
- Cake/Cookies/Cupcake Decorating
- Buttercream Variations (Simple/Swiss/Italian/French)
- Royal Icing
- Rolled Fondant (Sugar Paste)
- Gum Paste (Flower Paste)
- Mexican Paste
- Cold Porcelain
- Fine Art of String Work
- Marzipan Modelling
- 3D Figure Modelling
- Pulled Sugar
- Candies and Chocolate Delicacies
- Intricate flowers using various mediums and techniques
- Needlework and Embroidery Techniques
If your passion is creating with sugar, drop on by and give it a try!
SEE inspiring demonstrations by master instructors as they show and tell trade secrets.
HEAR about decorating techniques, the latest gadgets, and trends in the world of Sugar Artistry.
TOUCH and create art using butter cream, fondant, gum paste, gingerbread, chocolate and pulled sugar.
TASTE a delectable array of sweet and savoury morsels at every meeting.
SMELL the sweetness of Sugar.