![\"Veronika](\"https:\/\/www.v-ron.com\/wp-content\/uploads\/2013\/03\/FONDANT.-V-SITE-WEB-800x599.jpg\")
<\/figure>\n\n\n\nFONDANT : A platter for Sandra<\/p>\n\n\n\n
by Veronika Horlik<\/p>\n\n\n\n
Fondant icing is often brightly coloured, adding a silky mat sophistication to cakes and pastries. It does not have the texture of most icings; rolled fondant is akin to stiff clay. It\u2019s utility, however, extends well beyond cosmetics: Draped over cake layers during the decorating process it forms a protective capsule preserving the freshness of the interior cake for several days depending on how elaborate the cake is. <\/p>\n\n\n\n
If the field of Canadian Craft could be thought of as an intricately constructed cake, Sandra Alfoldy would be its Fondant: containing, enveloping, shaping, preserving, and all with unique style and sophistication.<\/p>\n\n\n\n
I met Sandra in 2005 when I was completing my theoretical Master\u2019s thesis at McGill University, years before my MFA studies at NSCAD. I was determined to pursue theoretical research in the field of Craft and all of my inquiries led me to Dr. Sandra Alfoldy. I was very nervous to meet a keystone figure in the shaping of our contemporary Craft dialogue. <\/p>\n\n\n\n
Sandra\u2019s cheerful demeanor and nimble intelligence made me feel instantly welcome, like we were peers with common interests destined to meet. The personal and the professional melted together in our conversations throughout the years, which were always bright and inquisitive, delicious treats.<\/p>\n\n\n\n