Comments on: Sugar Work Lesson 1: Casting Sugar

By: Amanda

Amanda — Tue, 18 May 2010 17:42:58 +0000

Thanks for your post it was very informative. This is the first time I will be working doing sugar art and I was looking at doing an Eagle to put on top of a cake. Any ideas on how to do an Eagle and is there any websites out there that you know of where you can get an Eagle mold. Also can you paint the sugar after it dries to add more details? Thanks

By: Damien

Damien — Sat, 15 May 2010 18:31:17 +0000

I saw a swiss chef make a confection candy once.He had a hand tool that he dipped into a confection at the correct temperature and the tool looked like it had a hundred nail on it ,the part that was dipped.Then he swung the tool hard and strings of candy swung off the hand tool.DO YOU KNOW WHAT I’M TALKING ABOUT ?

By: The Other Tiger

The Other Tiger — Mon, 10 May 2010 21:49:34 +0000

Unfortunately I don’t–sorry! The closest thing I’ve heard about is the Notter School of Pastry Arts in Florida, but obviously that’s quite a bit further afield. You might try calling a culinary school with a pastry program in your area; they may be able point you in the right direction.

By: Sherry Tomassi

Sherry Tomassi — Mon, 10 May 2010 21:41:27 +0000

I would like to take a week or two mini-course somewhere close to central Arkansas or Alabama on poured sugar and chocolate poured art. Know of any?

By: The Other Tiger

The Other Tiger — Mon, 03 May 2010 19:11:44 +0000

Sometimes I can’t get to the computer at all, but sometimes I’m stuck under a napping cutie on the couch with my laptop and have nothing better to do than be quick.

Oh good–since you have a little time, I’ll see if I can get a tutorial done on it in the next two weeks. That way if I don’t get a chance to do it, there will still be time for me to explain it. How big will the golf ball be? And will the splash be going upward, like it’s hitting a water hazard?

By: Judy

Judy — Mon, 03 May 2010 18:38:35 +0000

Wow! That was quick! Thank you so much! I really don’t need it until June. I want it to be part of a cake I am going to try to do in June, but I was going to practice on a dummy cake to see if I could get it right. I have never poured sugar before, and your post gave me some confidence…so, last night I tried it. At least I know what won’t work! LOL After I cleaned everything up, I came back in and read your blog, again. Wish I hadn’t thrown out my sugar. That is a great tip to remelt the sugar. Once again, Thank you so much for your quick reply. I’m glad to see that you have sugar on your mind! LOL

By: The Other Tiger

The Other Tiger — Mon, 03 May 2010 18:27:23 +0000

Haha, I’m working on it! Believe me, it’s on my mind every day.

Poured sugar splash…I have a couple of ideas…when do you need to have it done by?

By: Judy

Judy — Mon, 03 May 2010 18:22:59 +0000

I know you are busy with a 5 month old, but whenever you can….I know there are tons of us out here waiting for your new postings! You’re great! Thank You! You wouldn’t have any ideas as how to make a giant poured sugar “splash” of water from a golf ball, would you? I want an exagerated splash! I tried it with foil, but the foil, of course, was too limp to hold the sugar. Any thoughts would be greatly appreciated.

By: The Other Tiger

The Other Tiger — Fri, 16 Apr 2010 06:42:05 +0000

Yes, I’ll definitely be doing pulled (and blown) sugar posts!

By: Inge

Inge — Fri, 16 Apr 2010 01:58:30 +0000

Ooh! Love it! I’m so glad someone is posting about this! I sadly, don’t have the $200-$400 to shell out for proper books on the techniques. Will you be doing any posts on pulled sugar techniques?