Products of my Sugar Arts :-P

[melozburngr]

so I think I mentioned something in my birthday cake thread about posting pictures of stuff Im making in my sugar arts class when I make cool stuff, so here goes.


I made these on my own after learning the technique of pressed sugar in my class...

and this is the product of blisters and pain and lots of time and effort in my last class- Pulled sugar is WAY more difficult than it looks on food network!!

My first pulled sugar flower!

LMK what you think!

 

[k.a.t]

Those are so cool! and they look so yummy

My favourite is the flower - how is that made?

 

[melozburngr]

its a pain in the butt, and super frustrating, and i have TONS of blisters, but you have to boil sugar, water, and cream of tartar together til it hit 155°C (about 311°F) then you pour it on a silipat sheet, and keep pulling the edges in til its not liquid anymore, then you have to pull it till it starts to look satiny, you pull out a edge, stretch it to the very edge is superthin and transparent, then start pulling from one side to make a ruffled effect, then cut the petal off the main ball, c'est voila!

to make flower, make a base of a flat circle of sugar, hold the base of each petal in the flame of a kitchen torch for a second , then stick it where you want on the base, and continue til the flower is made.

It all looks far easier, and sounds far easier than it actually is. if you cook the sugar about 155°, it becomes really hard to work with, and if the sugar is too soft when you are pulling it, it doesnt have gloss, but if its too cool, then its really hard to pull and work with, etc.

 

[MACATTAK]

Very neat! I love the flower too

 

[NicksWifey]

Wow, that is so awesome! Where I used to work, they made domes of spun sugar to go over dessert plates and they looked like so much fun to make, but the pastry chefs always said it was soo hard.

All of yours are sooo cool, I really like the pumpkin and that flower is gorgeous

 

[aziajs]

I love them both. The pressed sugar doesn't look too bad. I think I could get that in a couple tries. The pulled sugar is like artisan-level work. I can only imagine what it took to get that down.

 

[Lizzie]

Wow, that's awesome!
What a fun (and painful-sounding from the blisters) class.

You should train to go on Food Network Challenge one day! When those tall structures fall, I feel the PAIN!

 

[melozburngr]

Quote:

Originally Posted by aziajs I love them both. The pressed sugar doesn't look too bad. I think I could get that in a couple tries. The pulled sugar is like artisan-level work. I can only imagine what it took to get that down.

Yeah the pressed sugar is truthfully pretty easy

all you do it take some granulated sugar, a few drops of water (add more as necessary- depends on sugar amount, and mix with hand until sugar is moistened, take a handful- squeeze in your hand and then open hand, if it crumbles, add a few more drops, and so on, until you open you hand and it holds its shape, you can color if you want using a few drops of food coloring, again mixed in with hands (I suggest gloves)

Next, all you do is press into molds, for mine I used silicone ice cube trays. You can mold them in anything- even te chocolate molds found at crafts stores (though if you have some that you use for chocolate- don't use them for sugar and expect to used them again for chocolate, cause the sugar scratches the plastic.

place flat surface over mold, flip upside down, give each mold bottom a soft tap, and lift the mold... c'est voila, you have glorified sugar cubes


let em dry overnight, and theyre really hard!

 

[melozburngr]

Quote:

Originally Posted by Lizzie Wow, that's awesome! What a fun (and painful-sounding from the blisters) class. You should train to go on Food Network Challenge one day! When those tall structures fall, I feel the PAIN!

OMG, I'd totally die to go on there, it's what got me interested in sugar art from the beginning, and chocolate arts- which I plan on taking next semester!

 

[aleksis210]

^So cool!!!! Thanks for letting us know how you make the pressed sugar, I'll have to show off for someone lol

 

[Lizzie]

Quote:

Originally Posted by melozburngr OMG, I'd totally die to go on there, it's what got me interested in sugar art from the beginning, and chocolate arts- which I plan on taking next semester!

That reminds me of Jacques Torres. I used to watch him and want to make EVERYTHING!