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Sugar Bubbles - Page 7

post #91 of 163
Thread Starter 
The pieces that I have cast did not have seams. I am sure you could heat a flat blade with a torch and melt it down.
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post #92 of 163
It sounds like when you are demolding the cast sugar you have a sharp "fin" or ridge. If you let the sugar cool down to the thickness of molasses before you pour it this won't happen. Dont' pour around the edges, try and only pour in the middle of the mold and let it ooze to the sides. You should get a nice bevelled edge that way. Other wise you need to heat a flat knife and polish it out.

www.kincaellan.com
post #93 of 163
Thanks so much for answering my silly sounding questions, moydear77 and kincaellan.

-Grace
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
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-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #94 of 163
Thread Starter 
You are very welcome!
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post #95 of 163
Love your sugar bubbles - this has to go into my favorites!
post #96 of 163
yes you can decorate them with royal icing
post #97 of 163
Thank you for sharing your techniue!
post #98 of 163
Wow this is great.. i am so going to try.. thanks for posting this you make it seem easy... i always though there was more to it.. thanks again thumbs_up.gif
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post #99 of 163
i already have my first sugar bubble, yey! but i still need lots of practice... i did it with my bare hands. yey! its in my photos icon_biggrin.gif
post #100 of 163
Thread Starter 
Quote:
Originally Posted by ysa

i already have my first sugar bubble, yey! but i still need lots of practice... i did it with my bare hands. yey! its in my photos icon_biggrin.gif



Looks great!! You can use these on so many things!
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post #101 of 163
Thread Starter 
PS
Wearing gloves does two things

Heat is one of them and the other is that the moisture from your hands can cause to sugar to crystallize.
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post #102 of 163
What is the wooden-looking "tube" that the sugar blob is stuck to? Would a metal turkey baster work for making these?
post #103 of 163
Thread Starter 
Quote:
Originally Posted by handymama

What is the wooden-looking "tube" that the sugar blob is stuck to? Would a metal turkey baster work for making these?



Some people use a blood pressure pump. I use a sports ball pump. It is Plastic.
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post #104 of 163
Hello All! Well here goes,,,,,,my first post........
I have been reading up on candy and the art of blowing it into bubbles for decoration. Very impressive. I am looking for tips on candy flowers with stems and the like. I saw it on the Food Network. One of the chefs had a cake decorating contest with a pro wedding cake designer. Her cake was decorated with everything edible. The flowers were placed in sprigs coming off the cake and were made of candy,,,,,not chocolate. Any tips on this would be most helpful. Also ,,,,has anyone seen the show "Ace of Cakes" on the Food Network? I happened on it by chance one night just flicking the channells. This guy and his crew are totally amazing. Check out their website. I've been decorating cakes for 25 years and haven't seen anything like this. It's true art at its best!!! Thanks to all for their great posts as I learn something new each time I check in here.
post #105 of 163
Hi Handi--welcome aboard. There's a great group of people here, and yes we all love Duff. He's ADHD at its best!! As for the flowers, they were likely gumpaste--and you can learn a lot about that here--or possibly sugared edible flowers--easier, but not as intricate.
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