Casting sugar is used mostly to make bases and supports for showpieces, but it can also be a quick way to form custom shapes. Once you learn the technique, you’ll look at everything with new eyes, wondering what would happen if you poured sugar into it.

I wanted to do something different for Easter this year, and because I can’t resist a food pun once I’ve thought of it, the Cadbury Creme Brul’egg was born.

Before I start showing any sugar work techniques, I want to give you an idea of what equipment I use and how I set it up. However, keep in mind that you don’t need all of this stuff to get started in the wonderful world of sugar. It all depends on what you want to do, and there are low-cost alternatives to some of the more expensive items.

One of my goals for this year is to start practicing my neglected sugar work skills again. Last week’s cupcakes gave me the motivation to round up all of my equipment. Now that I have it all located and dusted off, I’m hoping to relearn what I used to know and share the techniques here as I revisit them. In the meantime, I thought it would be fun to do something similar with my old pastry school photos, starting with the sugar stuff.