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SUgar bubbles ? anyone ever done it ? - Page 4

post #46 of 60
8/26/06 at 7:44pm
I am totally ignorant when it comes to this type of sugar work and would love to learn more as this type of work is not really done here in Australia. So my question regarding this topic is can someone please tell me what a "Wooden blowing Tube" and where I might be able to get one from. I would also like to know about Warming Boxes. Sorry if this has been covered before. Thanks

Kerrie
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post #47 of 60
8/26/06 at 8:50pm
I am doing a zillion bubbles as I speak. I do not use the "straw technique" I get way too light headed. As far as what it is you bow sugar with tem like a straw. As far as warming boxes you can build them with a heat lap in it to keep the sugar soft.
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post #48 of 60
8/27/06 at 3:50am
Wouldn't the hot sugar melt the straw?
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post #49 of 60
8/27/06 at 10:10am
The one you are referring too is wood, But I have used a regular drinking straw. The sugar is soft but not hot enough to melt the straw. My pump broke last week and I had to blow them with a straw.
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post #50 of 60
8/27/06 at 4:10pm
taking a class at the culinary institute on Oct. 7th
in NY. well worth the money.
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 #51 of 60
8/27/06 at 6:03pm
Not to put a damper on this party but blowing sugar with your mouth will make it more susceptible to re-crystallization. Moisture from your breath is not a good thing. Just a thought, if it works then by all means use it if your not having any problems. Good Luck all.

Rgds Sugarcreations
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post #52 of 60
8/27/06 at 6:11pm
Works fine for me and seen it done on Food Network Challenges so it must be working for them too-Just a thought.
I guess I am not sure what you mean by it rec rystalization but all my bubbles that have been blown by mouth are fine and keep there shape.
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post #53 of 60
8/28/06 at 3:13am
Next question would be after you have made sugar bubbles why would you need to keep the sugar soft, I would have thought that it would have been better hard. Sorry if I am asking stupid questions.

Kerrie
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post #54 of 60
8/28/06 at 6:51am
Quote:
Originally Posted by boring

Next question would be after you have made sugar bubbles why would you need to keep the sugar soft, I would have thought that it would have been better hard. Sorry if I am asking stupid questions.

Kerrie



The sugar is soft while blowing not after it has hardened. You blow bubble and let it harden and trim it off the pump or straw. If the sugar is hard then you cannot blow the bubble.
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post #55 of 60
8/28/06 at 3:20pm
I blow my bubbles using a wooden stick and a bulb pump--like the type on a blood pressure cuff.

I, too, was told that the "humidity" put into a ball from mouth blowing would contribute to an early demise. Also, it would render the sugar ball inedible because of contamination.

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 #56 of 60
8/28/06 at 7:40pm
I too would have thought that you would not be able to sell anything with mouth blown sugar bubbles on them due to contamination.

Kerrie
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post #57 of 60
8/28/06 at 8:39pm
Quote:
Originally Posted by boring

I too would have thought that you would not be able to sell anything with mouth blown sugar bubbles on them due to contamination.

Kerrie



Most likely not -I have not. I used the bubbles that required a straw for a dummy cake. But that goes with all the other things that touch food like our hands. Ever catch anyone running there hands through their hair or touching your face. Those too can to can lead to contamination. When I was in culinary school you had to wash your hnads after just picking up an egg. You would go get the egg, place in a bowl, Set bowl down, wash your hands, go get a new bowl, crack eggs, dispose of egg holding bowl and eggs shells and wash your hands. It was a sanitation test for us.
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post #58 of 60
8/29/06 at 2:55am
I wished I put as much faith in Food Network as everyone here.
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post #59 of 60
9/21/06 at 5:06am
I'm a mug and have tried once to make bubbles out of fondant by inflating a small balloon. As I was not using a balloon pump it was to hard to inflate the small balloons so in my haste I used syrphome balls and covered them instead. Now I have a balloon pump and it might work this time but have not tried yet.

Yesterday I tried to blow fondant with out much luck but I am not prepared to give up on it yet. I think you need to thin the fondant first and this I will try over the weekend if I get a chance.

I don't give up lightly and will persist with my quest to get fondant, chocolate and sugar bubbles to work for me.
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post #60 of 60
9/22/06 at 5:32am
Not sure if anyone is interested but today I tried the method that Blakes Cakes described by using a blown up balloon and it works with fondant/plastic icing the only thing I forgot to do was grease the balloon first. You can also blow fondant bubbles but you need to get the right amount of fondant and make sure that you blow evenly. It does work.
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