Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › My first attempt at Blown Sugar
New Posts  All Forums:Forum Nav:

My first attempt at Blown Sugar

post #1 of 41
Thread Starter 
I have a cake customer who wants a bubble cake so I decided to bite the bullet and see if I could make sugar bubbles. The first recipe was a failure, but I found another and tried it and here is a photo of one of the 3 bubbles I was able to get -


Image


When I try again - I need a HEAT LAMP! I didn't get very many bubbles I think because the sugar hardened so quickly. Am I right?

Also, my pump does just has a rubber hose end, do I need a stick or metal needle to get better results???

Thanks for help and feedback on this. I'm going to need to make at least 20-30 bubbles of differing sizes for the cake I'm planning. I'm making it for the last weekend in January.

Would isomalt be better to use than the sugar/cornsyrup/etc recipe that I used?

To color them, should I just dust with luster or put coloring in the sugar as it heats?

Thanks for any and ALL help on this from a sugar newbie!!!
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
Reply
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
Reply
post #2 of 41
I can't see the picture. icon_sad.gif
post #3 of 41
Your picture is not showing for me and one of them in your gallery is not viewable as well. I would love to see these too. My sugar pump doesn't have a needle, just the rubber tube and the bulb on the end. I have a heat lamp but I also saw Jacques Torres do something clever and inexpensive. He used a metal bakers rack, bought a small space heater, turned it upside down on the top of the rack and put a Silpat mat under the rack. Worked perfectly too.

Sugar bubbles can be frustrating, make one, break two, etc. I like working with Isomalt, I think it is a bit more pliable when blowing. Or you can add Tartaric acid to your cooked sugar syrup to give it more stretch.
SHIRLEY
Reply
SHIRLEY
Reply
post #4 of 41
You can also nuke it in the microwave. Not during the actual blowing process but to warm it back up to make the next bubble....
post #5 of 41
Thread Starter 
Quote:
Originally Posted by ShirleyW

Your picture is not showing for me and one of them in your gallery is not viewable as well. I would love to see these too. My sugar pump doesn't have a needle, just the rubber tube and the bulb on the end. I have a heat lamp but I also saw Jacques Torres do something clever and inexpensive. He used a metal bakers rack, bought a small space heater, turned it upside down on the top of the rack and put a Silpat mat under the rack. Worked perfectly too.

Sugar bubbles can be frustrating, make one, break two, etc. I like working with Isomalt, I think it is a bit more pliable when blowing. Or you can add Tartaric acid to your cooked sugar syrup to give it more stretch.



Well...I don't know why my photo is not showing up...I will upload it to my photos here and try that approach.

I had read about Isomalt some, but could not locate it locally. I used a recipe that uses sugar, corn syrup and cream of tartar and when the sugar was still quite warm it was very flexible and pliable. The only reason I could only get 3 bubbles was that the sugar cooled so quickly. I think I will try a heat lamp for this next go round and hopefully in 2 batches get enough bubbles!!!
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
Reply
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
Reply
post #6 of 41
Thread Starter 
Okay - if you look at my photos there's a bubble there!
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
Reply
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
Reply
post #7 of 41
I have no experience with blown sugar, but I think MoyDear has done them a lot. You could try PMing her. Great job!
Kate
Reply
Kate
Reply
post #8 of 41
Here are some I did for our community centers annual Chocolate and Champagne fundraiser.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=132

If you want some expert advise about sugar work we have a member here who does beautiful displays. Here is a link to his website.
kincaellan (Jeff) Click on the gallery at the top of his page to see some of them.
http://www.jeff-the-chef.com/
SHIRLEY
Reply
SHIRLEY
Reply
post #9 of 41
I heard my name....

Isomalt is easier to use but it is far more fragile than the sugar cooking method you are using.

I suggest getting a cheap flexible long neck lamp from home depot and a heat lamp bulb (make sure you get a lamp that will take the wide bulb) that is a cheap $30.00 answer. Use a silpat or non stick silicone sheet under the lamp to sit your sugar on.

when it gets too cold than you can nuke it for 20 seconds or so. I use a half silicone sheet inside a microwave safe bowl.

I'm shooting pictures for a bubble tutorial right now.
Part of Risquebusiness's idea of severla tutorials.
I'll post it tomorrow.

I would make a bunch of clear ones then lustre dust them. That is easiest.

while your at home depot you can get the metal tube for the pump. i'm not sure what the pump and rubber tube you are using looks like but you need a metal tube end. Copper works fine and it's easy to cut.


hope that helps

Now I have to rebuild a figurine because it got cold and than warm too fast and exploded. Isomalt does not handle temperature change well at all, like from near a cold window to some where else in a warm room only 2 feet away.

Ah well..

www.kincaellan.com
post #10 of 41
A lot harder to pull and blow than regular granulated and for the cost it is really not worth it.
post #11 of 41
Thread Starter 
Thanks so much for the tip on the heat lamp. Can I get a heat lamp bulb at Home Depot as well??? I'll take my pump when I go and see if the guys can get copper tubing to fit it well. The one I am using is like a blood pressure pump with a long black tubing with nothing at all on the end, just an opening in the plastic tubing.

I'll keep you posted on my sugar adventure! It's been fun so far!
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
Reply
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
Reply
post #12 of 41
Terri there are cheaper alternatives to the heat lamp. Go to any pet supply store that sells the brooding lamps for baby chickens $11 all you have to do is remove the dome shield and you have your heat lamp socket. You have to be careful with heat lamps because you cannot just plug them into any socket fire danger you know. The Jacque Torres method mentioned by Shirley I think is a good alternative. Key thing is you do not have to spend a fortune on this stuff its just common sense. Your pump, you can get a small piece of copper or something to put in it. I used that rig for a while. You can get heat lamps at Home Depot as well as Lowes. There will be two types red and clear the choice is yours. Most use red because its easier on the eyes but clear serves the same purpose, the red is a little more expensive.
post #13 of 41
Quote:
Originally Posted by SugarCreations

Terri there are cheaper alternatives to the heat lamp. Go to any pet supply store that sells the brooding lamps for baby chickens $11 all you have to do is remove the dome shield and you have your heat lamp socket. You have to be careful with heat lamps because you cannot just plug them into any socket fire danger you know. The Jacque Torres method mentioned by Shirley I think is a good alternative. Key thing is you do not have to spend a fortune on this stuff its just common sense. Your pump, you can get a small piece of copper or something to put in it. I used that rig for a while. You can get heat lamps at Home Depot as well as Lowes. There will be two types red and clear the choice is yours. Most use red because its easier on the eyes but clear serves the same purpose, the red is a little more expensive.



Yes, sugar creations ...as I suggested ages ago and you kept on arguing that those lamps were not made for sugar..

Durrrrrrrrrrrrr! icon_lol.gif
post #14 of 41
Quote:
Originally Posted by kincaellan

I heard my name....

Isomalt is easier to use but it is far more fragile than the sugar cooking method you are using.

I suggest getting a cheap flexible long neck lamp from home depot and a heat lamp bulb (make sure you get a lamp that will take the wide bulb) that is a cheap $30.00 answer. Use a silpat or non stick silicone sheet under the lamp to sit your sugar on.

when it gets too cold than you can nuke it for 20 seconds or so. I use a half silicone sheet inside a microwave safe bowl.

I'm shooting pictures for a bubble tutorial right now.
Part of Risquebusiness's idea of severla tutorials.
I'll post it tomorrow.

I would make a bunch of clear ones then them. That is easiest.

while your at home depot you can get the metal tube for the pump. i'm not sure what the pump and rubber tube you are using looks like but you need a metal tube end. Copper works fine and it's easy to cut.


hope that helps

Now I have to rebuild a figurine because it got cold and than warm too fast and exploded. Isomalt does not handle temperature change well at all, like from near a cold window to some where else in a warm room only 2 feet away.

Ah well..

www.kincaellan.com



Thank you Jeff. I knew you would have good advise. You do wonderful sugar work and I appreciate you sharing your knowldge on this forum as well as Sugar Buzz.
SHIRLEY
Reply
SHIRLEY
Reply
post #15 of 41
Bubbles!! Oh do I love bubbles!! The needles question in regards to the pump I use--what I can find!! That is chesp!
I love Isomalt. I get two pounds for $15.00 and change.
I like it because it is not affected by humidity.
Where is the bubble cake you saw??

The bubble pic of yours looks great!!
Cake Makes Everything Better!
Reply
Cake Makes Everything Better!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › My first attempt at Blown Sugar