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SUgar bubbles ? anyone ever done it ? - Page 3

post #31 of 60
10/21/05 at 1:19pm
Oh, Ellepal, LESSONS???? icon_eek.gif I'm still in the "student" role!! Maybe some day....

I'm hoping to go to the Notter School sometime in '06 to shore up and expand my limited skills. I've gotten a few books and I'm looking forward to some trial & error practice in the near future. Believe me, I have a looooong way to go icon_lol.gif

Have a great weekende, everyone!
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #32 of 60
4/26/06 at 7:43pm
I have a friend who wants a wedding cake with blown-sugar bubbles on it, so I thought I would look up how difficult it would be.
So Thank you all for the great information! I have now come to the conclusion that I will probably NEVER try blown sugar. icon_smile.gif It sounds like quite the expensive headache!
My question is: do you think I could get a similar effect with fondant balls dusted with pearlescent luster dust? Or possibly hollow white chocolate to cut down on weight? I would love any ideas you have. THANKS!
LL
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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post #33 of 60
4/27/06 at 9:17am
You could get a similar effect using hollow gumpaste or chocolate. Getting truly white chocolate, and sometimes gumpaste for that matter, can be tricky, but you could experiment. Gumpaste could be painted with lemon extract & luster dust and would work best, in my opinion. Chocolate has to be dry dusted and sometimes the color isn't as true.

You could experiment with gumpaste by wrapping small, inflated ballons with very thin gumpaste and letting it dry and then popping the ballon to get it out. You might want to put a bit of crisco on the balloon so that it comes out cleanly.

If you try either of these methods, please post your results here--I'd love to see them!

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #34 of 60
4/27/06 at 9:33am
yeah Blakes.....if you plan on offering any lessons.........I'm gonna be moving back to Ohio in a few months.......I would love to learn too!!! I will only be about 45 min. from Cleveland
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #35 of 60
4/27/06 at 5:13pm
Blakes, thanks!! What a great idea with the gumpaste. I think it would be really fragile, but may be worth a try. I'll experiment with chocolate too, and I'll post the results when I get around to it. Maybe I could use gumpaste for the large bubbles, and fondant/chocolate balls with the rest.
Thanks again!
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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post #36 of 60
4/28/06 at 3:37am
So I googled sugar blown and came up with this site
http://www.bakingshop.com/sugarcraft/sugarwork.htm
All the equipment for sugar blown(TOO EXPENSIVE!)
Then I saw this:
Blown sugar bubbles

3 lbs. granulated cane sugar
1 lb. water

Bring to a boil and add 8 drops tartaric acid. Boil until it reaches
314F. Pour onto a marble slab or a large silpat sheet. When cool
enough to handle, pull off balls marble to golf ball size, depending
on the size of the bubble you want. Attach to the end of a wooden
straw and blow. Twist the bubble and melt the end shut with a spirit
burner and cut away with scissors.
I LOVE GOOGLE!
vicki
Vicki
Long Beach, NY
"No one likes a BULLY"
"Treat People How You Want To Be Treated"
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Vicki
Long Beach, NY
"No one likes a BULLY"
"Treat People How You Want To Be Treated"
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post #37 of 60
4/28/06 at 3:40am
also,

http://cakecentral.com/cake-decorating-forum-26.html
vicki
Vicki
Long Beach, NY
"No one likes a BULLY"
"Treat People How You Want To Be Treated"
Reply
Vicki
Long Beach, NY
"No one likes a BULLY"
"Treat People How You Want To Be Treated"
Reply
post #38 of 60
4/28/06 at 3:32pm
There is nothing really rocket science about this stuff. Need a bulb pump.Get an old blood pressure cuff and cut off the cuff presto! You have a rubber bulb pump! Find a sugar recipe and practice,practice,practice! Go to www.pastrychef.info there is an article there that will help you all.
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post #39 of 60
4/28/06 at 4:00pm
Where do you get tartaric acid and a spirit burner (what even is that?). I had the impression that a silpat mat is expensive. Is that true?
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
Reply
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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post #40 of 60
4/28/06 at 4:05pm
You do not have to have tartaric acid.You can use cream of tartar even vinegar. The acid is a moisture preventer.Sugar is hygroscopic which means it attract moisture. Go to www.pastrywiz.com if you really want tartaric acid.
Silpats can be got reasonable at E-Bay or if you have a Bed & Bath store near you can get them there. You can use a large cookie sheet just grease it lightly with vegetable oil. A spirit burner is what they use in labs to heat chemicals you do not need it. You got a stove don't you? Want an external heat source get a propane torch these are used mostly for heating the sugar and bending it into shapes and closing holes. This stuff does not have to be expensive.
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post #41 of 60
4/28/06 at 5:17pm
SugarCreations,
How much cream of tartar and/or vinegar? The recipe I saw said 8 drops of tartaric acid, so how does that translate?
Also, my stovetop is electric, not gas, and wouldn't that get really messy? How would it work without a spirit burner? Could I use a simple flame starter match thingy? (do you know the thing I'm talking about? Sorry!)
Thanks!
April
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
Reply
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
Reply
post #42 of 60
4/28/06 at 5:27pm
Sugar Creations, NEVERMIND! icon_smile.gif
I just found some of your previous posts on this, and you already answered my question! Thanks!
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
Reply
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
Reply
post #43 of 60
4/28/06 at 5:46pm
Guess what? I found a great tutorial in blown sugar balls in Toba Garretts' book: The Well Decorated Cake. It has photos and good explanations, although she does use a lot of equipment, it's great!
Just thought I'd share...
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
Reply
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
Reply
post #44 of 60
4/29/06 at 3:48am
Your Welcome.But just remember that books are great for instructional purposes but only practice and hands on will really teach you the methods and techniques used for doing this stuff. Most of the equipment you can make yourself. I have less than a $100 in my sugar work station. Good Luck.

Regards SugarCreations...
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post #45 of 60
4/29/06 at 1:34pm
Found this today:
http://www.shavkin.com/quesans.html
Diane shavkins site(A great site!)
vicki
Vicki
Long Beach, NY
"No one likes a BULLY"
"Treat People How You Want To Be Treated"
Reply
Vicki
Long Beach, NY
"No one likes a BULLY"
"Treat People How You Want To Be Treated"
Reply
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