SUgar bubbles ? anyone ever done it ?

This was the first cake that I had to turn down, someone brought me the pictures out of a Martha Magazine, way long ago and asked me if I could do the cake.

I 'fessed up and said I didn't know how to do the balls and the closest that I could come up with was to use clear Christmas balls, but that I would NOT recommend using glass anywhere near the cake.

So, we talked and I did give her a tasting cake. She decided that she wanted me to do the cake anyway and was happy to do without the "SUGAR BUBBLES".

Now, so many years later...at school...we are going to be learning how to make pulled sugar. I can't wait!

Its not hard.

Cake Rookie, if you know how, please feel free to post the instructions!

It would be a great help not only to Eve but to others!

This for a cake you have to have now?

Making sugar balls/bubbles isn't rocket science, but it's tricky. I've taken Intro & Advanced sugar at the Wilton School in Chicago.

To make the balls. you need a hand pump--basically a blood pressure bulb & tubing, a wooden blowing tube (preferred by the instructor to copper or stainless), an open flame, and sugar cooked to the appropriate consistency.

The cane sugar is mixed with cream of tartar & water, cooked on the stove (in a stainless steel or copper pot) to about 310 degrees, poured on a silicone mat to cool, and then colored (if you want). You heat the wooden tube (which is applied to the end of the rubber tube attached to the air bulb), pinch off a walnut sized lump of warm, pliable sugar, make a deep hole in the center of it, apply it to the warmed wooden tube, and pump air into it slowly. When the ball is the size you want, you cool it completely using a cold air dryer. You then hold the neck of the ball over an open flame (alcohol burner) and cut it off carefully. You keep the sugar warm & pliable in a warming box using a heat lamp.

You can see my final project in advanced sugar in my photos. I love doing the sugar work but I won't be investing in the equipment for quite some time. Right now, I'm just nursing 3 large friction blisters on my right hand--even though the sugar is melted, the crystals in it do a job on skin!

Hope this helps.
Rae

You can use a silpat, roulpat, marble slab or large cookie sheet pan. If you use the marble or sheet pan make sure they are greased well. I am kind of hesitant about getting involved in this thread to be honest. I can help you with recipes and the other informational stuff.

A HOUSE IS BEAUTIFUL, BUT NOT BECAUSE OF ITS WALLS, BUT BEACUSE OF ITS CAKES- RUSSIAN PROVERB.

Rae,

Sorry to hear about your blisters.

*Diva applying burn ointment to Rae's blisters! ...lol

Hit your local home improvement shop when they have a sale, you can find a lot of the equipment there...cheaper than at a Pastry Specialty shop.

We will be working with our chocolate shopieces over the next 3 days and after that we will be doing the sugar showpieces. I can hardly wait, as a matter of fact there is a sugar school here in Florida that I'm going to treat myself to as a Christmas/birthday present! woo hoo...the only thing is they have changed the curriculum and they don't teach the geisha doll or clown anymore.

*Diva sobbing

For our chocolate showpiece my luck will have it my group picked the hardest one, luck of the draw..lol

If I wanted to work this hard I had wanted to pick the DALI grandfather clock not the CUBIST one. It looks like a big pole of yellow post it note all over it..lol

If you're interested in looking at our Chocolate showpieces you can find them in the book...

"CHOCOLAT L'ENVER DU DE'COR" chocolate behind the scenes.

I don't know if I can post the finished product since 3 other people will have had a hand in it. but, I will for sure have it posted someplace..lol

Chocolate?

Blakescakes...you are very informative....thanks!

BlakesCakes...I have just been looking at your photos and wanted to say I hope you have been able to get everything you need to do more sugar work! Your Snowman Christmas Cake is so special. It is just beautiful! Good luck and thanks for the information.

Thanks, all !

I thought I could wait a while to get my equipment together, but I said to myself, "Self, why waste perfectly good calluses (they took over when the blisters healed)? The next big pile of dishes you wash could slough them off and then it's back to square 1"....so I'm almost up and running. My wooden tubes & pump are on their way and my DH & DS are helping me construct my warming box. I found a place locally to bend a piece of Lexan into a 3 sided box. We go to buy wood to make the lid tomorrow. I can't wait!

I'm making a cake for a new minister's ordination reception on 11/13 and I'm hoping to be able to make the red stole out of pulled sugar. I plan to drape it on a 3 tier stacked white fondant covered cake. I may also do a descending dove in sugar as a sort of topper.

I'm delighted to see the new forum site just for sugar work and I'll do my best to contribute.

See you all around!

Rae

Rae,

That sounds totally awesome! I can visualize your design concept!

Make sure to post pictures!! and hope that it's not too humid on that day for you.

I still have my Sugar apples hanging around, I want to see how long before they "die" in Floridain humidity.

So far, they are still nice and "appley" looking but no longer "clear".

I"m in the process of building my own box too, but I"m going to attach the 3 panes of plexiglass with a piano hinge so I can store it flat when not in use!

I just wish that Isomalt wasn't so expensive!!!!

I think I asked this once before, Diva....I can't remember the answer....sorry...

Is the "box" just to hold the heat in? Thanks.....

Here is an easier question: does anyone sell sugar balls already made that one can order? If so, where? Ellen