I am shocked that the last posting of all the posting was the only one mentioning isomal. In all the food network challenges that featured sugar work, they used isomal as a stabilizer to help hold their sugar together. The other think I seem to have missed is someone suggesting we contact Global Sugar Art for their instructions and opinion on the best way and items needed for beginners blowing and possibly shipping sugar. Also, one of the catalogs I have recieved that had higher level sugar art supplies was Maid Of Scandinavia, Sweet Celebrations. They had a lot of the things you might use to do higher level sugar work. I would think that the amount of money CCers spend in the industry all over the world, would assist in having some of our providers be more than happy to provide us with discounts on supplies and instruction videos if we all agree to use them as a starting point! Congratulations and Good Luck on the Wedding!
post #91 of 125
2/21/09 at 1:38pm