Hi, this is my first post on here, so I hope I am in the right place. I have been reading every thread I can find on blowing sugar. There seems to be an abundance of "this is the only way" on one post, and then the next post would say that the other method should never be used. Anyway if you are still following me, I guess I am wondering what worked for you?
Here are my main questions:
- Can I use regular sugar? ( I have read a lot about isomalt being easier to work with, but I am on a VERY tight budget)
- Some posts made it sound very hard, and others like it was the victim of bad publicity-- for a person fairly new to cake decorating, am I out of my mind for wanting to try a small project?
- Do you use the same recipes for pulled and blown sugar?
- I don't have a silpat... Will a baking sheet work? Greased or ungreased?
- One post said to prick a little hole in the piece, and others made it sound as though they were completely enclosed.
- Back to question #1, if I use regular sugar, will it be carmel colored, or clear? I know that the more you cook sugar the darker it is, but if you cook it carefully, can it be clear?
Now, if you managed to follow my line of thought and questions it might be helpful to tell you what I want to do: I am making a jukebox cake for a family member's birthday, and I want to put a blown sugar light bulb shape in it.
Oh and I also need to know how to make a clear sugar window. Poured sugar I believe? Could someone give me a recipe please? Thanks in advance!!!!!