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post #76 of 125
Quote:
Originally Posted by all4cake

This is the person I was referring to earlier that makes and ships pulled and blown sugar items...maybe he/she would let us in on the secret to shipping it safely.

http://www.jeff-the-chef.com/store/made.html



He is a member here (kincaellan). I think he has been very busy the last year and hasn't been on a s much. Someone might want to try contacting him through his website.
post #77 of 125
Quote:
Originally Posted by cake-angel

Quote:
Originally Posted by all4cake

This is the person I was referring to earlier that makes and ships pulled and blown sugar items...maybe he/she would let us in on the secret to shipping it safely.

http://www.jeff-the-chef.com/store/made.html



He is a member here (kincaellan). I think he has been very busy the last year and hasn't been on a s much. Someone might want to try contacting him through his website.



Yesssssssss...that's the one! Thank you! I was able to find the site easier than I was able to remember the CC screen name.

I say if the pieces are packed well and those silica packs are enclosed with them that they'll arrive with less stickiness and damage.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
post #78 of 125
It sounds like a great idea. I've always wanted to do sugar work. This looks like the perfect opportunity to start. Count me in on the project & the video.
post #79 of 125
i like the gelatin idea too! i think that would be an easy way to cover all bases....hopefully easier to ship, definitley easier for us "beginners" who have never worked with sugar, and cost effective if we need to "practice"!

icon_smile.gif
http://www.sugarmooncakeco.com/
since i don't upload many photos to cakecentral anymore - you can view my most recent photos on my flickr site:
http://www.flickr.com/photos/sugarmooncakeco/
http://www.sugarmooncakeco.com/
since i don't upload many photos to cakecentral anymore - you can view my most recent photos on my flickr site:
http://www.flickr.com/photos/sugarmooncakeco/
post #80 of 125
Congrats to you both!!! party.gif And what an awesome idea! I'm interested, too!
Because Fashion is a Piece of Cake
Because Fashion is a Piece of Cake
post #81 of 125
I absoultely love your idea, and the chandelier is exquisite!icon_eek.gif This is definitly going to be the wedding of the year! I hope that there will be a way to pull it off, nothing is impossible, especially when you have thousands of experts on this site. I have never worked with pulled/blown sugar, but I would definitly love to learn to be part of your wedding!
post #82 of 125
Oh, me too (hand held high, jumping up and down icon insert)
I wish I may, I wish I might, have this wish I wish tonight.
~~}i{~~
I wish I may, I wish I might, have this wish I wish tonight.
~~}i{~~
post #83 of 125
congratualtions and best wishes.
post #84 of 125
Quote:
Quote:

For those of you that have never worked with pulled/blown sugar, but would like to participate..
What if we (more specifically someone in the community) were able to put together a step-by-step"how to" video? Your first sugar art peice could be part of our cake! Each shape would be unique and different, ranging from small to large so lots of room for creativity



Congratulations Jackie and Heath! I would love to participate-- that is with a little guidance on working with pulled sugar...typical newbie icon_biggrin.gif
post #85 of 125
This is an awesome idea, Jackie. Wow, I can just imangine this cake. Please include me in the tutorial, I would love to be part of this. Again, congratulations.
"Life is only as SWEET as you make it"
"Life is only as SWEET as you make it"
post #86 of 125
do those closet humidity tubs work? icon_confused.gif They look like pie beads in a butter tub.
yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
yesterday is history, tomorrow is a mystery, and today is a gift, that is why it is called the present. from the movie Kung Fu Panda
post #87 of 125
I, too, would love to participate! I have never done blown sugar but would love to learn how! Congrats!!!
post #88 of 125
I'd love to participate too!! Sign me up for the tutorial though.. never worked with blown sugar!!
post #89 of 125
this is something I've always wanted to try and now have a good reason to do it! Congratulations, you both deserve a long honeymoon!
post #90 of 125
Congratulations on your upcoming wedding.

I have worked with both blown sugar and pulled sugar before and found that isomalt withstands more "wear and tear" and if much more forgiving that sugar. Also, for those who will be shipping it, in addition to packing it like it's a Ming vase, you have to include some of those silica acid packets (the ones that you find in your shoe boxes) in an airtight container. That stops it from weeping and or becoming to brittle.

I would love to join in the fun.
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