Audio Slideshow: How Sugarbuilt Makes Anatomical Heart, Fennel Bulb, and Cuisinart Cookies (For You and Yours)

Sugarbuilt Slideshow: By Amber Benham.
Having trouble viewing this video? Try zooming out of your browser window.

Like all makers of sweets who work from scratch and by hand, these are busy days for Amelia Coulter, a Brooklynite who makes the serenely beautiful Sugarbuilt cookies featured on the cover of the current Edible Brooklyn.  A trained sculptor, Coulter’s work is based on her own detailed line drawings and features Brooklyn stoopside ironwork, Cuisinarts, fennel bulbs — “that was just a runaway star,” says Coulter — and for Valentine’s Day,  lingerie and bad-ass red-on-red anatomical hearts. Despite her busy countdown to V-Day — she’ll be at Brooklyn’s Greenpoint Food Market all day today — she let Amber Benham, our online editorial assistant, into her kitchens this week to explain how she creates her edible art form. Both her work, and Amber’s, is really worth watching above, whether you’re into the day named after old Saint Valentine or not.




Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.