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Any way to stabilize a sugar sculpture?

post #1 of 4
Thread Starter 

Hi everyone, I hope this makes sense but I was wondering if there is any way to prevent a sugar sculpture from melting or falling out of shape. I was planning to make one to display in my school's gallery, but I'm not sure how long it would last. My question is if such a sculpture could be sprayed with ie varnish or coated with something that would prevent it from melting. The coating doesn't have to be edible. If sugar sculptures would in fact last sitting in an gallery for an extended period of time, please share! Any advice will be appreciated. c:

post #2 of 4

I've volunteered at a few competitions with chocolate and sugar sculptures.  The sugar sculptures when properly done do last  for a while.  What will cause them to break or shatter is vibrations/ physical equilibrium of weight distribution or unsteady sugar crystals from cooking.  Also they are really difficult to move when completed...Put it together on what it will sit on.  As I have only cooked sugar for candies I can't offer any further comments but I do remember a crashing sound out of nowhere when a sugar sculpture--due to crystal instability --broke apart .  I do know they tend to use isomalt for sculptures.  I thought I heard that the isomalt was stronger or worked better.

That's all the info I know... suggest you read up  Ewald Notter has a book on sugar sculptures.  The man is a king at that.

Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #3 of 4
Use Isomalt instead of sugar and coat it with a confectioners glaze. You can buy some in a spray can from Chef Rubber.
Plank.
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Plank.
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post #4 of 4

You can use gloss lacquer spray edible or not. You can leave as long as is necessary without protection that does not absorb moisture and brightness is as if you had just done. If only for exhibition may be the one for metal because it is more efficient and result in costs 10 times less. Sorry for my english, is not so good. :D

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