I don't want to discourage you and say it can't be learned at home, because it probably can. But there are special tools and equipment you need for sugar work. You can buy Ewald Notters sugar video tapes, set of two but they are more on the advanced student level in my opinion.
http://www.chipsbooks.com/ciavdsug.htm
And here are the tools you need for pulled and blown sugar, also Ewald Notter teaches at his school in Florida.
http://www.bakingshop.com/sugarcraft/sugarwork.htm
Hi everyone!
I watched a show on food network last night about a sugar competition. The competetors made these really awesome looking show pieces out of sugar, and I want to do it too!
Does anyone know where I can go to learn, and to get started?
Thats part of the problem with the Food Network shows they do not show all that goes into making this stuff and it can really discourage a beginner. It can be learned at home but it takes a lot of research to do. Go here www.pastrywiz.com they have a short lesson on blowing a swan and pulling a sugar rose. Also www.pastrychef.info has an article that explains a lot of the basics and also gives you a recipe for boiled sugar. Also go here this is a great article for beginners and explains a lot http://members.aol.com/Noisykids/sugar.htm
I would try it on my own and get the feel of pulling and boiling your recipe. Just remember this stuff is hot! They make it look easy on Food TV but theres more to it than what they show. Ewalds classes are good I have the manual for the class but have never taken it good chef friend of mind took the class and got me the book. Good Luck.
I went to the Wilton School in Darien ILL for a 1 day class. It was AWESOME and we got to make a LOT of stuff. PLUS we learned the differences in isomalt (alcohol sugar) and sugar. Learned to do spun sugar, pulled sugar, etc. DID NOT however learn blown sugar. That is my NEXT project. Anyway the class cost around $250.00 and I had to drive 5 hours to get there.
The LONG version is...after the class (January 2004) we started home (2 friends went with me..THANK GOD) and we got in a HUGE snow storm. Couldn't go back, so forged ahead! Got a motel room in Terre Haute, IN and spent the night....well.....and we HAD to see if the mall was open too! LOLL But, it was GREAT FUN and I have used what a learned.
Beth in KY
I took a 5 day class with Ewald Notter in 2000. I have never worked as hard in any class, and yes, the sugar is HOT. We all had at least one bad blister before the class was over. We came away with some gorgeous sugar pieces, but I have to tell you that it was also the most expensive class I have ever taken. Beside my round trip flight, motel and meals, the class was $850.00 seven years ago and I spent another $1,000 on the sugar equipment from Albert Uster next door. I will never regret having taken the class but I have found that in my area no one is willing to pay the prices I would have to ask for the sugar pieces. I do make some from time to time as gift cakes or even on a wedding cake if it is for family or friends, but I will never be able to recoup what I spent on the class and tools. Still, I am happy I took the class, it satisfied my desire to learn how to work with sugar and I would recommend his class to anyone, he is an excellent instructor. He never looks down on a student and makes sure you know what he is teaching you before he lets you go on your own.
Auntiem26, i'd teach you but you'd have to come to Alberta...LOL.
Bonnie Gordon does an introductory class. 6 hours $275. I don't know anything about their classes or instructors, perhaps someone in this forum has taken a class there before and can let you know if it's any good.
http://www.bonniegordoncakes.com/pages/classes/workshops_7.htm.
merci,
www.kincaellan.com
I took the pulled sugar workshop at Bonnie Gordon's and recommend it, it's worth the money. To top it off you live in Ontario so you don't have to travel, Bonnie is in Toronto.
The people competing on Food Network are some of the best in the industry--I don't think they are trying to deceive people into thinking that it is easy. They show some very difficult techniques on many of the shows. IMO
Not saying anyone is being deceived. I am through with this.
The people competing on Food Network are some of the best in the industry--I don't think they are trying to deceive people into thinking that it is easy. They show some very difficult techniques on many of the shows. IMO
Not saying anyone is being deceived. I am through with this.
As always Anyway.
Know it alls. Funny they know no thing at all.
I have been teaching myself various techniques, as where I live, there is no school that offers the advanced pastry/sugar arts like they do in NYC or Philadelphia.
Not to sound discouraging, but everything that has already been said is true. It is an expensive technique to learn. Both the classes and the tools can cost a great deal of money. I shopped around online, and found 1 item for the best price in 1 place, the next item at a better price somewhere else.
And in an uncontrolled environment, it can be dangerous.
I went through the archives here at CC, and looked for the pics that were supposed to have been posted on building your own warming box, but I cannot seem to find them. If anyone has the link, please send it to me.
From all the research I have done, and all the people I have asked, Ewald Notter is the contemporary master of sugar work, and it the most highly recommended place to learn these techniques. I am not familiar with the work of the others that have been mentioned, but from the comments made by members here, I would have to say that they are also highly recommended.
Theresa 
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