Comments on: Sugar Work Lesson 1: Casting Sugar

By: Delores

Delores — Sat, 15 Oct 2011 02:12:04 +0000

Hi, I am attempting to make sugar bottles and they are always sticky. Can you tell me why and wht I can do about it. Thanks

By: Bev

Bev — Fri, 14 Oct 2011 19:50:38 +0000

Do you think a sugar dome would hold up in this situation, or would there be too much moisture?
I want to put a cupcake under a sugar dome, then put that under a doll cake.
My daughter is expecting her first child and this cake will be like a “bun in the oven.”
Any advice?

By: Delores

Delores — Thu, 13 Oct 2011 23:04:28 +0000

Hi, I am making the beer bottles out of sugar and using a silicone mold. When I remove it from the mold however, the sugar bottle is very sticky. Do you know how I can prevent this?

By: Trevis

Trevis — Mon, 03 Oct 2011 04:56:16 +0000

Hi there, i just make sugar showpiece yesterday and after i finifh shape it i let it cool and after few minutes it should be harden and set but when i touch it it kinda stick to my finger and theres kinda oily and watery…is it starting to melt??why this happening?

By: Melisse

Melisse — Wed, 21 Sep 2011 08:01:58 +0000

WOW! I stumbled upon your blog as I googled blown sugar fruits and I’m amazed at your sugar work! Such talent and artistry =D May I ask which Pastry School you attended?

By: Heather

Heather — Wed, 03 Aug 2011 13:06:34 +0000

You mention making a cake pedestal…is cast sugar really strong enough to support the weight of a cake? I’m a cake artist and I’m making a cake that “requires” (I could do it without, but where’s the fun in that?) a clear bowl shape under the main part of the cake. Obviously, I’d have to cast it with a flat bottom, but I’m worried about the weight of the cake above it. Thanks!

By: lizbethsgarden

lizbethsgarden — Tue, 10 May 2011 21:56:01 +0000

I live at 4500 feet (approximately) in altitude. I know that changes the temperature for boiling. Do you know how that would affect this recipe?

By: brian

brian — Sun, 24 Apr 2011 17:16:35 +0000

I wanted to say thanks for the tutorial, it was a great beginner. I see you keep mentioning pastry school, just out of curiosity where did you attend school?

By: canadian

canadian — Thu, 07 Apr 2011 07:55:54 +0000

Thanks for your step by step expalnation, you are great, I’d like to ask you if we can use the same recipe for pulling sugar? and if you kindly tell us how to make tree from this recipe? I’m Canadian, but I live in Kuwait, and we don’t have hear molds for making tree, so please can you tell me how to make a real tree from this sugar? I’ll be appreciated your prompt reply. Thanks and regards

By: Jessica Petersen

Jessica Petersen — Tue, 29 Mar 2011 09:26:54 +0000

Very roughly, it’s not a huge amount. It’s been so long since I’ve made the sugar, though, that I can’t visualize it. I think any way you’ll be able to purchase the glucose, it will tell you what the weight of the container is, and you should be able to guesstimate how much volume you’d need that way.