Blowing and Sculpting Sugar

At the request of a kind reader named Robb, I offer the following information on the subjects of blowing sugar, as well as pulling and molding sugar into a variety of shapes.

CAUTIONClearly understand that this post outlines dangerous techniques due to the exceptionally high heat of the syrup that is required.  Don’t try this if you aren’t very familiar with making hard candies and NEVER, under ANY CIRCUMSTANCE, allow children anywhere near where this process is being conducted.  You will get burned, no matter how careful or experienced you are.

Allow me to begin by stating blowing sugar is perhaps THE most tedious technique in Sugar Artistry to master.  There is nothing complicated about it, yet, as with so many crafts, its mastery absolutely demands lots and lots of practice, and definitely a great deal of patience.  Only through practice will your hands and eyes learn to recognize the changes in crystallization of sugar as it begins to solidify when pulled, moreover just how hard and how far you can physically stretch the sugar mass.

First, I recommend some research.  Learn all you can about Ewald Notter, today’s unrivaled GOD of sugar artistry.  He grew up in a small village near Zurich, Switzerland — the birthplace of all sugar arts — and became an absolute amazing prodigy of Willi Pfund, who was perhaps the most recognized authority in modern days of sugar artistry.  In 1982, Mr. Notter and his wife authored THE most comprehensive instructional manual of sugar blowing and pulling.  The Textbook of Sugar Pulling & Sugar Blowing is the most coveted manual among pastry chefs to this day.  And it is out of print and I have never ever been able to locate a copy.  If you find a used copy available and you are serious about learning the techniques, go ahead and sell your soul to obtain one.  It will be well worth the price.

Mr. Notter has an unprecedented talent for pulling and blowing certainly, but what further aided him in receiving more awards here and abroad than anyone else in this craft in recorded history was his stunning ability to incorporate color into his works.  Perfectly blended and folded by hand during the pulling process, the colorations in his magnificent sculptures defy recreation.  Hence why his creations have adorned the tables of kings, queens and the extremely wealthy around the world, not to mention the most exclusive restaurants and hotels.

In 1982, Mr. Notter also founded his prestigious International School for Confectionary Arts in Zurich at the age of 27 teaching the creme-de-la-creme of advanced pastry chefs in Europe.  One decade and a ton of international competition awards later, Mr. Notter moved his ISCA to Gaithersburg, Maryland and his school was the very first world-wide to invite international experts to teach his students, especially of the Old World Swiss traditions in pastry arts.  In 2002, Mr. Notter moved his ISCA to Orlando, Florida, where he continues to teach and mentor professional pastry chefs.  The school is now known as the Notter School of Pastry Arts…and if I had $25,000 to spend on tuition, I would beg for enrollment this very moment.  That is especially the case, since only through his school is his Textbook of Sugar Pulling & Sugar Blowing offered.

Back to the subject at hand.

In blowing sugar into various hollow shapes (swans, fish, bowls and vessels, etc.) or pulling into solid shapes (leaves, wings, twirls, etc.) the most important considerations beyond procedural techniques are how to keep the sugar warm and pliable, and how to delay hard crystallization.  Blowing and pulling and assembling projects simply takes time, its worst enemy. 

Beyond the various tools of hand-bulb blowing tubes and moulds and mini-blow torches used to glue pieces together, a warming light is a necessity.  Of heat lamps, infrared lamps are best.   One option is to go to the local hardware store or farm supply store and  buy a 12-inch clamp-style lamp with a porcelain socket and a 250-watt infrared heating bulb.  Clamp the lamp 15-inches to 18-inches above the surface where your pulled sugar will rest.  You will pay about $25 total for the clamp lamp and the bulb. 

A much more “eye-friendly” design uses an infrared bulb in a porcelain socket mounted to the top of an inverted wooden or metal shallow box (i.e., a 2-foot by 2-foot square with 6-inch to 8-inch sides) and raised 15 to 18 inches above the warming surface.  You will pay anywhere between $250 and $500 for these, or you can make one yourself.  Alternatively, you might find an adequate commercial food warming stand at a restaurant supply or resale shop.

Insofar as the surface upon which your warmed sugar rests, a lot of folks use Silpat sheets (full sheet pan size), but I strongly prefer a pre-heated marble slab, lightly oiled.  Marble helps to retain heat, which in this case is advantageous.

To delay crystallization, Cream of Tartar is your best friend. A salt of Tartaric Acid (notably produced from grapes, famous as the primary acid in red wines, and often found on wine corks in the form of glistening crystals), it helps invert Sucrose (white sugar) into its two components of Fructose and Glucose.  Fructose and Glucose molecules are larger than Sucrose and simply get in the way of Sucrose crystallization.  Another common additive to sugar confections that is familiar to every fudge maker is Corn Syrup, which is mainly glucose.  It performs the same delay that Cream of Tartar does, but recipes for blown sugar syrups require a lot of help from both due to the high heat of the final syrup:

The Basic Sugar Syrup Recipe for Blowing & Pulling

1 lb. + 10 oz. white sugar (weighed!)

8 oz. filtered water

10 oz. light corn syrup

1/2 tsp. Cream of Tartar

Place a large non-reactive pot over low heat add the entire amount of sugar and water and stir slowly until the sugar has completely dissolved.  (Will take about 20 minutes depending upon humidity and altitude.)

Raise your temperature to medium-high and bring the saturated solution to a hard boil.  You will almost immediately begin to see a white foam forming on the top.  This is from the impurities inherent to sugar.  Take an insulated ladle and constantly skim the surface until no more foam is present.  (You will be doing this for a while, too.)  During this period, crystals will likely begin to form above the boiling line.  If so, use a damp (not wet) pastry brush to remove them, brushing just above the boiling surface.  Rinse the pastry brush after each use and shake out every bit of water before reusing.

When the syrup temperature reaches 230-degrees (F), add the corn syrup and the cream of tartar.  Stir VERY gently only two or three passes through the syrup and bring the heat to its highest setting.  Without stirring, bring the syrup to 300-degrees to 305-degrees (F).  Remove from heat and place the pot into a large ice water-filled bowl for 30 seconds to flash cool the pan to stop cooking.

Take the syrup to your heat lamp station and pour the syrup onto your Silpat or preheated lightly oiled marble slab and let it rest a minute or two to cool more.  It will quickly begin to thicken.  Using two offset spatulas, begin scooping the outer edges of the mass into the center over and over and over to ensure even cooling.  (You can add a small amount of paste food coloring at this point.  If using more than one color, first divide the mass.)   You can safely allow each division to rest beneath the light until you are ready to add color (or after), since pulling is what will begin the mass to solidify.

When it is just cool enough to handle by hand, begin pulling the mass by holding one end down with one hand and stretching the mass with the other.  Fold the ends back together and repeat until it begins to loose its “clearness” and you see the lighter colored opaque streaks forming.  It will become “satiny.”

You are at a very dangerous point now.  The “satiny” shiny appearance is from crystallization.  Too much pulling and you’ll end up with a hard-as-rock “thing.”  Pull and fold just enough now until the mass is uniformly “satiny.”  It will be shiny and opaque and thick, although still pliable.  You will need to pull constantly under the heat lamp and sometimes you may need to allow the mass to rest under the lamps to reheat to become more pliable.  Practice will train you well, because it is nearly impossible to explain.

Put the mass under the heat lamp to rest and go stretch your back for about five minutes.

At this point, you have a world of options available to choose from.  You can cut off pieces of the mass to be blown into hollow shapes, cut off pieces to pull and form into flat shapes, cut off a piece and roll into a thick string between your hands and curl around a dowel, or cut off pieces to be placed into a preheated mould and formed into other shapes.

I wish I could figure out why I have such difficulty on WordPress posting pictures.  But even if I could, I could not do a better job than this website that uses my same (standard, not proprietary) recipe and cooking techniques.  Want to blow a swan or learn the basics on forming flower petals and leaves?  Visit this page and following ones from PastryWiz.  PastryWiz offers great into into further techniques, as well as using pasta rollers to create uniform thickness of the pulled sugar to create flat shapes, of which the sky is the limit to your own creativity.  Just remember, if you do use a pasta roller, be sure to preheat the rollers in a 150-degree oven for at least 15 minutes before carefully placing into the pasta machine base and attaching the handle for rolling.  If using a mould, preheat it in the same manner.

Taking a different slant, you can create a beautiful “water” base for your swan.  First make your mould:  Take a large round cake pan or casserole dish (with straight sides at least 2 inches high) and pour in cornstarch to a depth of one inch.  Take a sheet of heavy-duty aluminum foil and spray it VERY lightly with a flour-free oil spray (like Pam).  Scrunch and bunch the foil a little all over to create texture.  Place the foil in the dish (the foil edges should extend beyond the pan’s rim and the side pressed firmly against the side of the pan to create a straight edge) and very carefully use a soup spoon or teaspoon from your flatware drawer and push the tip gently to form inverted “peaks” of waves within the bunched-up areas of the foil.  You will find, with practice, that you can change the angle of the spoon to send the “peak” in different directions.  Do not tear or penetrate the foil.

Back up to the boiling syrup, which you will cook even hotter.  When the syrup reaches 314-degrees (F), add about 1/8th tsp. of paste blue food coloring (or more for a darker base) to the syrup.  It will quickly blend in the briskly boiling syrup.  Cook the syrup this time to 315-degrees (F).  Remove from heat and plunge the pot in the the ice water-filled bowl to flash cool for 30 seconds.

Next pour your hot syrup into your foil mould and leave it to cool slowly over a wire rack.  Using the edges of the foil for handles, remove it from the pan, invert the mass, and carefully peel the foil from the solidified sugar.  You can make any kind of base, including smooth ones in this manner.  If your edges of the base are rough, use your blow torch to melt them smooth.  You can also make a brushable paint by adding water to the paste food colors to add depth and contrast to the waves.  Whitecaps come to mind, but not for a swan…

Last, let’s say you want to create a geometric display stand.  For supplies, you will need a couple of large Silpats, a design, some sturdy card stock to cut out the shapes of your pieces, an adequate amount of modeling clay, and your handy-dandy hand-held blow torch.  I use a butane mini welder for this and also use it to burn sugar on the tops of Creme Brulee.  (This will not be edible, by the way…)

In my mind, I am going to make a flat disc on top of three triangular-shaped legs.  Using the cardstock and a salad plate, I trace around the edge of the plate to create a circle and cut it out.  I grab my Speedy 60-degree equilateral triangle quilting ruler and trace out two perfect triangles and divide each equally from the triangle top to the middle of the base.  I cut these into four triangles (the two angles at the base are now 90-degrees and 60-degrees) and throw away one of these four triangles.

I place my cardstock shapes onto my Silpats with lots of room between the pieces.  Then I take my modeling clay and roll it out carefully on my rolling board into a thickness of at least 1/4 inch and then cut 1/4 strips.  (Quilting rules are exceptionally handy, since they are clear and help you to cut straight, equally-sized strips.)  I then take these strips and outline my cardstock shapes.  Seal the adjoining edges completely, but square the seal with your fingers to the original depth of the clay.  Remove each piece of paper pattern leaving the modeling clay outlines on the Silpats.

Create your syrup identically as I described in making a “water” base for your swan above.  Add the pigment (red is especially nice at Christmas for making a truffle stand) at 314-degrees (F) and cook until the syrup reaches 315-degrees (F).  Remove from heat, plunge the pan into ice water for 30 seconds and pour the syrup carefully inside the modeling clay molds.  Pour to a depth of at least 1/8-inch, but do not pour to the top of the clay walls.  A perfectly level surface is a must, or you will have one side of your form thicker than the other.  By the way, you will also quickly discover how well you closed the abutting edges of clay.

Leave the syrup to cool completely inside the clay forms for several hours.  First assemble your triangular stand using the blow torch to melt the triangle sides to stick together.  When all three are joined (90-degree sides will be “glued together” at the center), heat the tops of the triangles well with your torch to flatten the points, and immediately place your disc on top of the melted points.  Throughout the assembly process, especially when affixing the top, you will need to physically hold the pieces together until the sugar has cooled and has bonded.

That should get you going, Robb.  I appreciate the request for more information and hope this post offers same, moreover steers you toward more information you seek.

Best wishes.

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~ by eheavenlygads on September 15, 2007.

29 Responses to “Blowing and Sculpting Sugar”

  1. Would this recipe be suitable for crafting a antique style bird cage for the top of a wedding cake and would there be a problem if this then had to endure a hot sunny day ? Any tips or advise would be very welcome.
    many thanks

    SpinningSugar: I would not recommend using this method for crafting an intricate bird cage, due not only to the amazing complexity that would be demanded in even the most expert of hands, but also in the fragility of the finished cage. It certainly can be done with enough artistry and patience, but in my mind the dangers of breakage far outweigh the technical ability to make it.

    If I were trying to do something like this, I would definately try to make one and see what happens. Without knowing your design, I would make the cage “legs” separately from the dome top. I can see placing the inverted dome inside a pan of corn starch to hold it stady while I attach the cage legs to the inside rim. Then certainly attach a bottom ring to the legs for additional stability.

    But before I did anything, I would get on the phone and call every major hotel and country club I could find to see if I could hunt down a pastry chef who might also have a tip or two. Trust me, these folks are always willing to share their knowledge, if their day offers time away from one project crunch or another. From them, I would expect to find an additive that would improve stability of the sugar syrup for this purpose.

    Reality is always better than speculation, which is all I can offer you. And, by Heavens, if you do make one, PLEASE send me a picture at spinningsugar at gmail dot com!!!

    Insofar as a hot, sunny day is concerned, that wouldn’t concern me overmuch (under 95 degrees) as long as the topper is out of direct sunshine. That would be absolutely required, though.

    Best of luck!

  2. Thank you for the advise, l am now in two minds as to how to tackle this one.I think maybe l should just try it and see what happens ,the worst that could happen is that l make a huge mess in my kitchen but then l could end up with something amazing and a very happy bride.I think its worth a go.

    SpinningSugar: Outstanding, Ann! Best of good fortune to you! (And please let us know how your project progressed…!)

  3. I have a question too. Would it be possible to warm the sugar on an electric griddle, warming it from below, rather than using the lamp? I have been reading everything I can find on the subject of blown sugar over the past week. I’m actually nervous about getting started. I just want to make a perfect swan, how hard can THAT be. (lauging at self)
    Jeffrey

    SpinningSugar: Jeffrey, an electric griddle will not work at all. The heat is too direct and too limited. By using a heat lamp, you create a cocoon of warmth — the surface is preheated by the lamp and the air surrounding stays warm, too. All very necessary. That blob of pulled sugar has some hefty mass. It holds heat, certainly, but it must maintain that heat to remain pliable.

    Good for you, Jeffrey! Nothing ventured, nothing gained. And, as with most things in life, your first attempts might not be quite what you expected or wanted, but with every attempt you will learn…and learn…and learn.

  4. Hello, I found the book online by Ewald Notter. Go to http://www.auiswisscatalogue.com. They have it for $98.00 if you really have a burning desire for one. Tell me, does anyone have any idea where there are actual sugar blowing classes in the Philadelphia area? Thanks much!

    SpinningSugar: How very wonderful of you, Dannie, to relate this info! I DO have a burning desire to buy one and just called Albert Uster Imports in Gaithersburg, MD. The book is backordered, but they expect to have ten more copies by November 1.

    I hope other readers have some information regarding sugar blowing classes in Philly and will post any and all that come my way. If I were you, and you were as impatient as I, I would call the Rittenhouse Hotel in downtown and grab the ear of the chef at their Lacroix. Lacroix is an outstanding semi-formal French restaurant (I know, I’ve eaten there and know others who have also) and if anyone has a lead to sugar blowers in the area, this chef or their pastry chef will. And if you have any experience, they just might be interested in considering you in an apprenticeship. Second on my call list would be the Ritz-Carlton, also downtown. These chefs are extremely busy and will likely be difficult to reach directly, so you will need to exercise some creativity in getting through to them. I would expect to have to go through their Catering Director and be prepared to boast widely on their AND his exceptional talents, reputations, helpfullness, etc. Thirdly, Philly has a CIA school, but I would expect any classes in sugar blowing to be incorporated within a larger curriculum, if offered at all.

    Very best wishes to you, Dannie. Please advise what you uncover!

  5. Hi – LOVE your site! I’m not very good at it – but sure like trying. I was wondering if you had any tips on how to unmold a lattice sugar bowl. I tried several shape bowls – but was not successful in unmolding any. I did use a vegitable spray oil to cover the bowls (I tried glass and metal) but when I tried to unmold, they just broke. I feel that I had the temperature spot on (even calibrated as you suggested), used cream of tartar as well as corn syrup – but no luck… I was able to fill a cookie cutter shape – which was very attractive and make some nice flat designs that all held up (oh yeah and I had parchment down also). So any ideas would be welcome.

    Laurel

    SpinningSugar: Thank you for your comment, Laurel, and I am happy to see you are undaunted! I’ve little doubt you are doing all the right things, taking all the possible precautions to ensure success, but time and practice are likely to be your ultimate solutions. Spun sugar can be a dastardly animal…all looks well, but at the end comes fragility. Trust me when I say your very same results are experienced daily in the hands of the masters.

    I’ll offer a few more ideas for you to try in making bowls, which I consider the most difficult of all spun creations to make. In pulling sugar, you are working with a larger mass that (with help from heat lamps) maintains a warmer temperature with fewer fluctuations. Not so with spun sugar bowls.

    Keep these things in mind:

    1. The consistency of the sugar syrup will be that of a caramel. When done to temp and allowed to cool and thicken, draw a spoon through the center of the syrup in the pan. It will part behind the spoon draw not quickly return to fill in the gap, so to speak. Also, while the spoon will pick up a “blob” of the caramelized syrup, it will stream off the bottom of the spoon in a thicker thread. Keep your pot tilted slightly so that the syrup will stay puddled at one side to preserve its core temperature, as well as make it easier to draw up for spinning.

    2. Don’t use oil sprays, but literally paint and solidly coat the back of your mold with vegetable oil. It really doesn’t matter if there is enough oil to drip off the edges of the mold. I would recommend you begin with making a bowl using the back of a heavy metal ladle as your form. Before oiling, be certain to wash the ladle well with soap and dry completely.

    3. Be prepared to work slowly. After just a few passes of syrup trickling slowly on the ladle/form, use your kitchen shears to clip off any threads/strings hanging below the edge before proceeding to applying the next threading of syrup. Your syrup will frequently become too cool and too thick. When that happens, return the pot to low heat, bring back to 305-315 degrees, and repeat cooling until the thickness is just like it was described in “1” above.

    4. In the past when I’ve made ladle-form bowls, I have literally bent the end of the ladle handle, so that I could hold the ladle in a heavy vise. Doing so made the ladle “wiggle-proof” and allowed me to cut the dangling threads much more easily and quickly. In the case of using larger forms, such as a metal bowl, I placed the heavily oiled bowl upside-down onto a large Silpat sheet and used my very sharp paring knife to trim as I went along. Yep, you’re going to be sacrificing a Silpat to strict use in sugar spinning in the process.

    5. Try to unmold the bowl before it has cooled completely. And the smaller the bowl, the easire it will be to unmold. Light finger pressure is all that should be needed.

    My hat is tipped to you, Laurel, for jumping into this head-first! You’ll get there. With practice will come the nebulous knowledge of when the syrup is at its perfect temperature for spinning different designs (the larger the bowl, the thicker the syrup needs to be), how different spinning temperatures will affect the thickness of the syrup and its ultimate outcome, and how much pressure will be necessary for unmolding the creations made with different temp syrups.

    Keep up the GREAT work…and don’t you give up!

    PS: Since you’ve obviously been giving this serious tries, you’ve probably already discovered cleanup is MUCH easier by adding water to your syrup pot to a depth above syrup clinging to the sides and bringing it to a full boil to dissolve the sticking syrup from the pan and your utensils….

    Well done! Please do keep us updated on your progress!!!

  6. thank you for this wonderful site. I am just starting to learn how to blow and pull sugar. I attend an ACF accredited culinary program in Colorado and eventually want to become a pastry chef. I will be trying your techniques and will let you know about my progress in learning the art thanks again.

    SpinningSugar: Steven, I thank you for finding this site of interest. I very much hope you find assistance here and please know I will be happy to offer any more that I can.

    Very best wishes to you! Enjoy your curriculum, enjoy a wonderful holiday season in one of my absolutely favorite places on Earth, and please, please DO let us know your progress along the way ahead. I’ve no doubt you will be teaching me a thing or two! Sugar art just gets under one’s skin and I applaud you your endeavors.

  7. perfect perfect answers and tips, its just what ive been looking for! i just got an order (home baker) for a cake with a xmas tree topper thats edible (or seemingly edible) and my 1st thoughts was this video i saw years ago for a sugar sculpture centerpiece, i dont have much experience in sugar sculpting, ujust bits and pieces, as muchg as i have in cake deco (7years now) but ive tried a few bits and pieces here. hopefully the walkthrough from your site would help me a lot! great site and information! thank you very much!

    SpinningSugar: Thank you for such a lovely compliment, Hac. Merry Christmas to you and yours, and may you enjoy every success in your sugar artistry to come!

  8. hey!!! i had my first project earlier and it was a success!thank you thank you! i was so scared since it was my 1st time to really try pulling and molding but it came out really well.thanks again! i now have a sugar xmas tree topper! on to the client! =P again thank you i woulndt have the confidence if it wasnt for your very informative site.

    SpinningSugar: OUTSTANDING, Hac!!! Many congratulations to you for your success and your “sticktuitiveness” along the way! I take no credit whatsoever. It was your initiative and your talent that accomplished your goal. But I am darned proud to know you found some information from me to be helpful!

    May you enjoy the merriest of Christmasses this year and the brightest of New Years ahead!

  9. http://www.auiswisscatalogue.com/store/merchant.mvc?page=ASC/PROD/1v_CONTINUINGED/033002

    here’s your book, my friend.
    AA

  10. Just thought everyone would like to know that “The Textbook for Sugar Blowing and Sugar Pulling” is availabe for sale through Alber Uster Imports and it retails for about $99.00USD no need to sell you soul just spend a few hard earned dollars for this wonderful text.

    http://www.auiswisscatalogue.com/store/merchant.mvc?page=ASC/PROD/1v_CONTINUINGED/033002

    There is also a DVD available through the same company that shows alot of the techniques that in the the textbook “Sugar Decoration Techniques” That retails for $103.00USD

    http://www.auiswisscatalogue.com/store/merchant.mvc?page=ASC/PROD/1v_CONTINUINGED/065027

    If you are serious about learning to do sugar work these resources are more than worth their weight in gold

  11. Is there anyone in the los angeles area that would like to teach me hands sugar blowing and pulling?

  12. I meant hands on

  13. The Textbook of Sugar Pulling and Sugar Blowing is available on ebay at a much better price than amazon! I found this and the seller has %100 positive feedback!

    http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&Item=300231651547&Category=2228&_trksid=p3907.m29

  14. I am so glad to find a site that has so much great information. If there is any one in the Shoals area (Al) that is willing to give me hands on training in this art I would be thankful.

  15. this website seems to have a copy of the elusive The Textbook of Sugar Pulling & Sugar Blowing by E. Notter for sale at $90. No idea what’s beyond the first page though, I didn’t try and order it. I’m just passing by, was looking for sugar blowing info on the internet, wondering whether it existed already… https://www.shopchefrubber.com/product.php?printable=Y&productid=6564&cat=1024&page=1

  16. I found the Textbook… for $90USD on https://www.shopchefrubber.com/product.php?printable=Y&productid=6564&cat=1024&page=1&js=y

  17. WOW!!! Thanks for the tips!! I’m considering attending Notter’s school in Orlando this year. Your detailed instructions and everyone’s comments will really help me in my venture to get a head start on my learning so I don’t look like an inexperienced fool when I get there.

  18. I tried to make something and well….. it didnt go so well i didnt follow the directions but used them for a launching pad for my ideas and well… maybe next time i will follow them……oh and never get molten sugar on any of your fingers or better yet, never get it on yourself(it burns like heck) and it sticks and hurts.

  19. Hey, I’m looking into this whole sugar blowing hobby, but I kind of need to find a good blow torch. I was wondering if you guys had any good ideas or places I could get one. Thanks!!!!

  20. Hi – I’m trying my hand at pulling sugar. I have the marble slab and am going to construct a warming lamp. I need to build a waterslide cake topper and am thinking of doing it out of sugar. Would you recommend pulling the sugar and shaping by hand or should I use a mould (plastic from my kid’s toy set) and set the pulled sugar in it once it is cool enough? Will sugar unmold from plastic? Thanks!

    • I would pull the sugar. Instead of using your son’s plastic toy — too many chemicals in that…it’s not food grade — I would go to the hardware store and buy a sheet of copper, then cut it to width (including some room to turn up the sides. Hammer the top edge to a block of wood, shape the thing as you wish, then use that for a mold.

  21. Hi Everyone…..I would just like to share a technique God gave me the wisdom to do. I have a 250 watt heat lamp, a 36 x 24 silicone mat and a metal cake decorating table. I have a wire butlers rack that has a wooden table. I clamp the heat lamp to the back of the rack and place the silicone mat on the decorating table. I use jolly ranchers to make lizards, balloons, bows. I did a under the sea cake with a dolphin suspended with the waves underneath for the top ornament and made palm trees, sand bucket, seaweed. Molded jolly ranchers in a miniature aluminum 3-d car pan and then used paste colors and silver petal dust to paint car. It does take time and patience, but you get so much love in return for it plus money and it’s a short cut to cooking sugar water. Also, if you use vodka in place of the water in the recipe, it will keep the sugar from turning brown. Holla back if this has been helpful.

  22. Is there something i can substitute cream of tartar with?

  23. I have found the DVD at http://www.ciaprochef.com/fbi/dvds/SugarEwardNotter.html
    for only $49.95

    and the TEXTBOOK at

    https://www.shopchefrubber.com/product.php?productid=6564&cat=0&page=1

    for only $89.50

  24. I saw a swiss chef make a candy once and he had a hand tool that looked like a hundred nails that he swung had after dipping it in a confection and the confection would fly off the hand tool as he swung it into strings of candy.DO YOU KNOW WHAT I’M REFERRING TOO?

    • I imagine this tool looked a lot like a meat pounder with a flat bottom, but studded with a few dozen 2″ or 3″ nails. That would be a tool most commonly identified with coating Croquembouche with spun sugar. I would google “croquembouche tool sugar” to find it.

  25. hey just after some tips i want to make small apples bout the size of a golf ball to fill with mousse any tips for how best to go about this cheers

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