From humble beginnings, experimenting in the chocolate decorations industry, learning techniques from “trial and error”, attending courses, I found ways to make chocolate decorations for a variety of businesses, corporate functions, lodges, restaurants, special events and launches.
We supplied hotels, restaurants, the corporate market, weddings, special occasions, and the like. Themed dessert creations have always been my passion, and I was fortunate enough to have been given the opportunity of designing the desserts of many Nederberg Wine Auctions, the desserts for the inauguration of Nelson Mandela and Thabo Mbeki, Nelson Mandela’s 85th birthday bash at the Sandton Convention Centre, the opening of the ICC in Durban, the opening of The Palace at Sun City. I was also privileged to be chosen as part of the South African team on two occasions to represent South Africa at the Bocuse de Ore in Lyon, France.
Now, some 30 years later the change in direction sees Crystal Candy creating silicone moulds with sights set on becoming industry leaders.
What We Do
Currently displaying an ever increasing array of collections / ranges of silicone moulds – leaving you with a constant choice of exceptional different designs to use in conjunction with our own Crystal Candy Signature Blend Flexible Icing.
Crystal Candy is also only just getting into its stride, with another collections on the drawing board (always a first in the world) and on the cards in the planning and experimental stages Crystal Candy is a constant “evolution of progress”.
So if you are decorating cupcakes for kiddies parties, cake pops for any occasions, birthday cakes or prestigious wedding cakes, then our lace moulds are for you.
From novice to professional, the hobbyist and anyone in between – there is bound to be something here for you at Crystal Candy.
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