I’m totally digging some of the sugar work I see ’round the cake world lately. Cute little blown sugar fish, pulled sugar flowers, even complete figurines of girls and boys standing on clouds and hanging out with rainbows.
Once upon a time, in a pastry school class, we practiced and played with cooked sugar and Isomalt and made really great sugar displays and decorations for cakes. I learned to pull flowers and leaves, blow figurines like a momma and baby swan, pull ribbons to look like waves, and even a super cool technique called straw sugar which turns out looking exactly as it is named.
I’ve got to admit, it scared me. The temperature alone of hot sugar was enough for me to just make what I was required to while hoping and praying that my 6 layers of various gloves would insulate my hands enough to avoid the worst of the worst. I was a chicken. In the end, it wasn’t all that bad. It was mostly my fear that kept me trepidatious and worrisome.
That was the last time I worked with sugar that way. Of course I’ve played with poured sugar like my Lord Ganesh showpiece cake that I poured hundreds of sugar gems to decorate. Hundreds. But that was merely and exercise in pouring stuff. And I mastered the pouring-of-liquid-things technique when Iw as about 10 months old. So it wasn’t very impressive.
Fast forward to now when I’m finally getting the “I need to play with new sugar things” mode and I decide to conquer my fear and attack hot sugar and Isomalt.
I. Can. Do. This.
And I did. And I did a live demo on Facebook about how I boil sugar and create ready-to-use pieces. It’s far easier than it seems and it’s not scary at all. Seriously. Watch below and let me show you 🙂 Below the video you can find my basic recipe that I like to use for cooking sugar. Isomalt will be soon to come, but I’ve got to be honest… I far prefer working with sugar to Isomalt. Yes, Isomalt is faster and less prone to discoloration. But sugar has some really beautiful qualities that lend to easier working.
You’ll need a few layers of nitrile gloves and/or dish washing gloves to protect your hands, and a long sleeved shirt. And If you accidentally get hit sugar on your glove do not run your hand underwater!!! That will cause and instant blister which is worse than a small burn and takes longer to heal. Just pull that part of your glove away from your finger or take your glove right off.
It’s hot at first, but after a few times, your hands won’t notice it as much. They get tough 🙂
Here are a few of the tools I use in this video:
Candy Thermometer (classic): http://amzn.to/2gHQ3rH
Digital Probe Thermometer (like mine): http://amzn.to/2guus3l
SilPat – full sized: http://amzn.to/2fwyLbY
Nitrile Gloves: http://amzn.to/2gpPq5K
Corn Syrup: http://amzn.to/2goXkbL
Cream of Tartar: http://amzn.to/2goUCDg
It’s pure mayhem here and I decided to boil sugar.
Join me 🙂
Get the recipe for cooked sugar on my blog HERE>>>http://www.karascouturecakes.com/how-to-make-cooked-sugar-and-isomalt-to-blow-and-pull-cake-decorations/
Posted by Kara’s Couture Cakes on Tuesday, November 22, 2016
Have fun and be safe!!!