Interview with Nadia Flecha Guazo

Featuring Nadia Flecha Guazo First published in February 2015, page 102 to 105

An interview with cake decorator Nadia Flecha Guazo.

Completely self-taught, Nadia's modelling chocolate creations are phenomenal and look far too good to eat. We were lucky enough to chat with Nadia, and she happily gave away a few of her secrets to mastering modelling chocolate! Written by Marianna Saran Self-confessed chocolate addict Nadia FlechaGuazo of ChocoLate, decided to transform her addiction into edible art, by delving into the realm of modelling chocolate. It all came about when the fondant from her cakes was always left on people's plates.

As fondant is expensive, Nadia was adamant to find a solution to the waste, something that still made cakes look amazing, but was also decadent to eat.

Tell us a little about yourself and where you are from?

I'm Spanish, based and born in Belgium. I grew up travelling back and forth from Brussels to Gijón (Asturias, Spain). I'm the proud mum of 2 daughters (4 and 7 years old). I have a master degree in translation, but I actually work as a legal and software training assistant in an International Law firm since 2002 and this is my full-time job. A self-taught hobbyist, I always lovedcraft art, even if I had really never had the opportunity to follow any courses.

My Mom thought that Fine Arts was not a job, and that I should think about my future. So I left it aside for more 20 years, but always sought the opportunity to be creative...

How you were first introduced to modelling chocolate and how many years have you been using it to decorate cakes?

I started using modelling chocolate when my junior daughter was turning 2 years in November 2011. I only bake occasionally for my daughter's birthday and had a very bad experience with sugar paste two years earlier, during the birthday of my eldest onewhen she was turning 3. So I decided to usemarzipan for a couple of years instead (I love it) but it didn't make the unanimity among the guests (too many paste left overs, and I hate wasting food).

In mid-November 2011 started browsing and getting interested in the cake design world and noticed that modellingalso existed. I looked for a recipe, but they all contained cornsyrup which wasimpossible to find here in Belgium. Then discovered an Italian lady “Le dolcicreazioni di Dany” whokindly shared her recipe but this time with glucose. I gave it a try for my two year old daughter's birthday party and fell in love with this dough.

What is it about modelling chocolate that you love so much?

I love chocolate, couldn't live without it! I always eat a piece of chocolate every day... I'm addict! I found modelling chocolate magic, temptingly tasty, unashamedly gourmand and so smooth! Very easy to colour and p

Where can people go to purchase your book?

It's available in French on: ChokoLate's shop: http://chokolate.be/shop/fr/livres/11decouvrez-la-pate-a-chocolat.html Amazon. fr: http://www.amazon.fr/Découvrez-pâtechocolat-Nadia-FLECHA-GUAZO/ dp/281410151X Amazon.co.uk: http://www.amazon.co.uk/Découvrezchocolat-ChokoLate-explore-monde/ dp/281410151X What words of wisdom do you have for cake decorators that want to start using modelling chocolate on their cakes?

Don't be scared, chocolate is not your enemy, here are some tips: - Cool room, about 18-19C° - Cold hands - lways colour your paste 2 or

A3 days before modelling You will see that 99% of your guests will leave no leftovers Do you teach modelling chocolate classes?

If so what do you teach?

Yes I do, I started teaching in January 2013. I only run classes once a month, as cake design is not known in Brussels and half my students come from abroad. I Jove teaching and sharing my techniques; proving that we can play with modelling chocolate same way as with fondant with much more pros. Apart from modelling chocolate, are there any other cake decorating techniques or mediums you enjoy using when constructing your cakes?

I recently started using edible rice paper to make the clothes of my figurines (i.e. lady Halloween or Lady Ballerina) but also wafer paper (quilling).

Do you have online tutorials people can join?

I have some tutorials available for free on my Facebook page but also a very detailed one on how to reproduce a little hula girl which is available in several languages on my website: http://www.chokolate.be/shop/tutorials Are there any traditions in Belgium when it comes to having the perfect centrepiece for parties, weddings or other celebrations?

Not at all. Cake design is a new trend and it is complete unknown in our culture. Hard to believe but we are still discovering the cupcake and cake pops…

What can we expect to see from ChokoLate in 2014?

I'm planning to publish several books and tutorials… But also hope to be more available to participate in different Cake shows next year! more information www.chokolate.be/shop/tutorials

White Modelling Chocolate b y Nadia F lecha Guazo