heehee
I did a search and found this - have never tried it but directions sound easy enough.
Recipe #189 - Pulled and Blown Sugar
- 2.2 lbs Sugar - 1 lb Cold Water - 0.5 tsp Cream of Tartar
In a pot, stir all ingredients until dissolved. Bring mixture to a boil and remove any impurities that rise to the surface.
Continue boiling until temperature reaches 340 degrees F (170 degrees C).
Pour out onto an oiled marble slab or Silpat Mat.
Pull/blow sugar as desired
I love that cake. Let us know if you find out how to do it.. It looks like it would be tricky. Good luck.
It does look like blown sugar to me too. As far as I can remember, (I have used that method once in culinary school) the recipe to actually get the sugar isnt hard. But I think that you need a special tool to actually blow the sugar up....kinda like a balloon. Sugar is not really my thing; too complicated, but it does look awesome!
Try this website: http://www.shavkin.com
I think I saw the topics about blown sugar there
Jen
It is blown sugar. After cooking the ingredients the mixture is cooled enough to handle then a ball of it is place on the hose of a sugar bulb, the bulb is squeezed and it pumped air into the candy. You keep pumping air until it is the desired size or is as big as you can get it for the amount of candy you put on the hose. Did I explain myself right. Some times I have a hard time relating to others just what I mean. It is really not too difficult. And the effect is really neat on a cake.
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