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Steps to Pulled and Blown Sugar Work

post #1 of 9
Thread Starter 
There are some steps you need to go through before attempting sugar work of any kind.

1). Check the equipment list in this forum make sure you have or can get everything on it.

2). Next get your recipe. Does not have to be one that I have posted either.

When you prepare to do this. Look around your kitchen or where ever you plan to practice or work. Make sure you can have everything within arms reach. Have a bowl or sink full of water always handy. Cools the fingers and reduces the size of the blisters sometimes.

Sugar Work, just has in cake decorating requires planning before you begin.

AND ALWAYS, ALWAYS, REMEMBER THAT THIS STUFF IS HOT AND CAN CAUSE SEVERE BURNS! WATCH THE KIDS AND THE PETS! ALWAYS BE AWARE OF WHO OR WHAT IS AROUND WHEN HANDLING HOT SUGAR!

Not preaching at anyone. I just do not want anyone to get seriously burned or a child or pet to get burned badly. Just thinking about your safety and the safety of your children and pets.

Have fun with it. But be smart about it also.
post #2 of 9
Quote:
Originally Posted by SugarCreations

Not preaching at anyone. I just do not want anyone to get seriously burned or a child or pet to get burned badly. Just thinking about your safety and the safety of your children and pets.

Have fun with it. But be smart about it also.




I couldn't have said it better.....I don't do any of this, but know plenty of people who do and all have a scar of some type and 2 have pets with scares and no hair where the sugar landed!
post #3 of 9
Thread Starter 
Yeah, I don't think everyone realizes just how dangerous hot sugar can be. There agian, I don't want anyone getting hurt.
post #4 of 9
Hello sugar creations

i just wanted to clear my doubt is there any other method to measure temperature of sugar apart from candy thermometer and cold water testing, i last time tried pulling sugar without candy thermometer as candy thermometer is not availiable in my area.

Thanks

bye
Neccessity is the mother of invention.
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Neccessity is the mother of invention.
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post #5 of 9
I watched the Pastry Challenge/ Sugar Art (whatever!) on Food Network lastnight. I really think I need to go back to college for an art degree! I just don't get how they can come up with that stuff!

Any of you ever done blown sugar bubbles? I want the clear look of sugar instead of balls of fondant. Although, I could just use the luster dust on the fondant balls, right?
post #6 of 9
Thread Starter 
Hi Nilu
Yeah you could boil it until it just reaches caramel stage a light brown then you will know its ready. Sugar begins to caramelize at 320, granulated sugar that is. It will be hard to keep it clear without a candy thermometer. How come they are not available in your area? As far as the sugar bubble question check the forum there are about 1/2 million posts on those things.
post #7 of 9
Thanks mam
Neccessity is the mother of invention.
Reply
Neccessity is the mother of invention.
Reply
post #8 of 9
Thread Starter 
He.Not mam. And you are welcome glad to have helped.
post #9 of 9
Quote:
Originally Posted by Nilu

Hello sugar creations

i just wanted to clear my doubt is there any other method to measure temperature of sugar apart from candy thermometer and cold water testing, i last time tried pulling sugar without candy thermometer as candy thermometer is not availiable in my area.

Thanks

bye




Hi nilu I am from mumbai as well- you can buy Candy thermometer from : Industrial Plastic Co-ompany, 022-66926011/ 022-26614106. you can also purchase an air brushing gun from here, if you are a professional- their website address is http://www.2929.in/
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