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Tutorials on pulled and blown sugar - Page 2

post #16 of 33
I too am a sugar wanna be and have had a look at your site Chef Jeff but was unable to see any tutorials. I find it amazing that this type of work has not exploded in Australia yet. I would love to learn.
post #17 of 33
Go to www.pastrywiz.com theres some info there. Also a good read on sugar work www.pastrychef.info
post #18 of 33
If you go to the link posted for Chef Jeff's web page, at the botton is another link about his book and tutorials, just click on it. and you will see the pump tutorial, maybe there is some more posted by now.
post #19 of 33
Jeff,

Thanks for the link to the tutorial. I know on the other thread about my first sugar bubble attempt we were talking about getting copper tubing to add to the end of my pump. Do you have a particular diameter tubing that you use or do you take your pump with you to the hardware store to fit the tube properly?

Thanks for your input and sharing your expertise on this!
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
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Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
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post #20 of 33
Better to take it with you that way you can insure proper fit.
post #21 of 33
Thread Starter 
Terri,

I suggest buying the pump and valve and tubing first. They are all purchased at the same place usually, any home care or surgical supply store. They usually have some canula there too. If they don't then you can by copper pipe or something similar at the hardware store to fit tightly into the tubing. I can't suggest a size as the equipment may change from country to country and some people like a larger pipe and others a smaller one.
I prefer a 0.5cm tubing for most of my work.

Sorry about the slow tutorial posts, I got really busy at the Club, and the Business, and I only have 6 weeks to finish the book before it has to be done AND printed.

I'm doing them as I do them in the book

www.kincaellan.com
post #22 of 33
Thanks Miss Robin
post #23 of 33
Thread Starter 
Allright,
I have the sugar pump tutorial up, and part one of the sugar bubbles done. I'll try and finish the part 2 tonight after work.
www.jeff-the-chef.com/classes.html

www.kincaellan.com
post #24 of 33
Good job Chef thumbs_up.gif

Rgds
post #25 of 33
Thread Starter 
Finally,

Part 2 of the sugar bubble tutorial is up.

yeah! allright time to focus on work for a while.

tell me what you think of the tutorials.

www.kincaellan.com
post #26 of 33
Jeff,

Thanks for all of your help so far. I am making about 20 bubbles for a birthday cake this weekend. My question is - how far in advance can I make them? If the party is Sunday and I'm delivering the cake on Saturday evening, can I make the bubbles on Friday? I live in Houston where it's pretty humid, but if I store them in an airtight container, will they be okay? And if I need about 12-15, should I make more like 30 to account for breakage?

Thanks SO much for all your help!
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
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Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
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post #27 of 33
hi, you should make them out of ISOMALT as that "sugar" is especially formulated for high humidity areas.

Also, you can and should make extras to allow for brakeage, but, if you take them well packed to the site and place them on your cake, you may not break too many!

Good luck and please post pics of your cake.

I know that your question was directed to Chef J, but since right now he's a little overwhelmed with work, I figured I'd have his back here..lol

HTH
post #28 of 33
Unfortunately, I have not been able to find isomalt locally, so I'm going to have to stick with my sugar recipe that I've practiced with - I'd be hesitant to try something new on the "day of", if you know what I mean. I would like to try out isomalt, however and when I can get my hands on some, I plan on it.

I will post photos of the finished product!
Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
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Terri
Head Chick
Sugar High Cakes....we specialize in Sugar & Spice and Everything Iced!
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post #29 of 33
Quote:
Originally Posted by Terri_A

Unfortunately, I have not been able to find isomalt locally, so I'm going to have to stick with my sugar recipe that I've practiced with - I'd be hesitant to try something new on the "day of", if you know what I mean. I would like to try out isomalt, however and when I can get my hands on some, I plan on it.

I will post photos of the finished product!



someone on cc can get like 5 pounds for 15 bucks, I'm not sure who!...but, if you have worked out your recipe!! then you are correct in using something that works and that you are comfortable with!

You can always get the ISOMALT later on!

Good luck with your sugar bubbles and let us know how they work out by posting your pics!! thumbs_up.gif
post #30 of 33
thank you so much for the tutorials you provided on blowing sugar bubbles. I'd like to try for the first time, however I'm not sure where to get some of the supplies. for instance, where would you obtain surgical tubing, a blood pressure ball pump valve, and a cuff ball pump? Thanks so much for your help!
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