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Blown & Pulled Sugar

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Comment by art deco cakes by galidink on October 13, 2013 at 8:06am
Comment by art deco cakes by galidink on October 13, 2013 at 8:00am

oh ! thank you Shirley ; ) I found its cream of tartar ,

Comment by Shirley Wilson on October 12, 2013 at 6:54pm

This is waht Chef Ewald Notter says about tartaric acid. "The addition of acid prevents crystalization. Besides this it also makes the sugar elastic enough to pull and blow. However, too much acid results in soft unstable sugar which may collapse.

Comment by art deco cakes by galidink on October 12, 2013 at 3:34pm

OK I AM WANTING TO PLAY WITH MY TOOLS FOR BLOWING SUGAR ! any one ! can you tell me what tartaric acid is? is it tatar ?

Comment by Shirley Wilson on April 29, 2012 at 1:37pm

A friend from Germany sent me a link to this website. I believe it is Chinese but can't figure out how to translate into english. Just seeing the amazing photos is entertainment enough for me. The artist has published a book, but again, not sure if it has been translated into aany other language.

http://www.xspty.com/

Comment by Beth Christine Lastine on March 2, 2012 at 10:26am

Hi - Global Sugar Art offers a huge selection of molds. Sunflower Sugar Art is another.

 

Comment by ipshita chakladar on February 22, 2012 at 11:40pm

hi everone, just wanted to know where i could get moulds to make isomalt jewels. I do a lot of cakes with jewellery on it and it would be great to have a mould.

Comment by Beth Christine Lastine on October 30, 2011 at 5:01pm
One thing to consider when using CakePlay isomalt is not to overheat it. Try microwaving in 45-second increments just until it's liquid and not too bubbly. Then let the surface bubbles subside before pouring into your mold. You might also consider the mold. It should be a high-quality one with a tight cell structure. Then, once you've made your piece, store it in an air-tight container with a desiccant packet. Do not refrigerate it, because the refrigerator is a humid environment and can add cloudiness. Hope that helps somewhat.
Comment by Karen Marie on September 9, 2011 at 11:24pm

Bonnie:

Isomalt has to reach 320 degrees witina 20 minute time frame  or the prolonged heat will affect the sugar  like yellowing and cloudiness. Once the isomalt approaches 300 degrees it goes really fast to 320 and  beyond....never ever leave sugar cooking on the stove by itself.   Once the sugar cooks you have to  pour     it onto a marble slab and let it cool by using a putty knife to flip it onto itself until it is cool enough to pull.

Comment by Tamara Walker on September 4, 2011 at 10:38pm
Sidney Galpern and Michelle galpern did make me some blown sugar bubbles for my cake for my granddaughters birthday and delivered them to me while they were in town for the ices convention it was so nice of them I just couldn't believe it I was estatic and my cake was just a showcase for all my guest so if I ever have th chance I would love to take a class from them in blown sugar and they have Simi Cakes they also sell equipment to help with blown sugar and have a tutorial on you tube if it helps someone to watch and learn to do it. I am going to give it a shot myself.
Comment by Bonnie Moses on September 3, 2011 at 9:28am

I have tried now twice to make my own. Using CK Isomalt. First time I burned it. :(  Second time, don't know what went wrong, but it turned out yellowish, but not burned. I started and finished it on Med. temp. Any ideas?

 

Comment by Karen Marie on August 25, 2011 at 9:16pm

It is very difficult to try to explain how to make blown sugar...it is more of getting a feel for it...and it is more than just taking some melted sugar and blowing  it into a  bubble...I wish I could help  more..this website has bubbles for sale   http://www.simicakes.com/SHOP.html

Comment by Bunny Flowers on August 4, 2011 at 11:06pm
I have an old Wilton book from the 1950s that has a section on pulled sugar and it's aimed at home cake decorators - looks complicated but not impossible to do at home...
Comment by Bonnie Moses on July 28, 2011 at 12:50pm
If you can, take a class at Simi Cakes in Melbourne, Florida. They make it easy to learn all the sugar work.
Comment by Karen Marie on July 27, 2011 at 7:55pm

I just took a 4 week class on sugar sculpting and there is some equipment you must have to do sugar work like that. it isnt cheap and you will have to invest several hundred dollars so it isnt a small hobby but something you do on a professional level. IN  order to do sugar work you will need Isomalt, You cook it to 320 degrees and then you   must table it on a marble slab until it is cool enough to pull like taffy. Then you place it in a light box specifically designed to keep the sugar hot enough to work it. Then using a tube and hand pump you blow the hot sugar into bubbles. It takes some practice not to blow up the bubbles at first..they pop very easily. Here are some links to the equipment you would need:

http://www.shopchefrubber.com/home.php?cat=1527

http://www.shopchefrubber.com/home.php?cat=1524

http://www.shopchefrubber.com/search.php?mode=search&page=1

http://www.shopchefrubber.com/home.php?cat=1596

http://www.shopchefrubber.com/home.php?cat=1525

http://www.shopchefrubber.com/home.php?cat=1157

Comment by Bonnie Moses on July 16, 2011 at 1:50pm
You can also make round balls and dust them sparkly to resemble bubbles.
Comment by Tamara Walker on July 15, 2011 at 11:58pm
I live in Lexington NC where do you live  farther away probably usually if there are any classes around here they are at least 40-50 miles away and noi one around here does blown sugar I would so appreciate you giving me some pointers on how to make some sugar bubbles My granddaughter is turning 4 and watches bubble Guppies and they live under the sea with alot of water bubbles so I am trying to recreate some of the cake to match the theme of the party I would love to be able to travel the distance at this time to learn how to make the bubbles but I just can't right now but Thank you for trying to help me out. Talk to you later hopefully
Comment by Bonnie Moses on July 15, 2011 at 8:43pm

I'm taking a class this Sunday. Hopefully I'll have some pointers for you then. Remind me. :)

 

Comment by Tamara Walker on July 13, 2011 at 10:25pm
I am so interested in blown sugar and do not know how to do this I would love to have some feed back on how to do this I am doing a birthday cake for my granddaughter Bubble Guppies and the cakes I want to have blown sugar bubbles on it if I can master the task I am unable to attend the class in florida because it is 900 miles away from me someone please help me and give me some pointers on how to do this thank you

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