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Golden pheasant made from blown and pulled sugar, isomalt.
http://video.search.yahoo.com/video/play;_ylt=A2KLqIJjrFlSVS4AxOD7w... I just found this !
oh ! thank you Shirley ; ) I found its cream of tartar ,
OK I AM WANTING TO PLAY WITH MY TOOLS FOR BLOWING SUGAR ! any one ! can you tell me what tartaric acid is? is it tatar ?
Hi - Global Sugar Art offers a huge selection of molds. Sunflower Sugar Art is another.
hi everone, just wanted to know where i could get moulds to make isomalt jewels. I do a lot of cakes with jewellery on it and it would be great to have a mould.
Isomalt has to reach 320 degrees witina 20 minute time frame or the prolonged heat will affect the sugar like yellowing and cloudiness. Once the isomalt approaches 300 degrees it goes really fast to 320 and beyond....never ever leave sugar cooking on the stove by itself. Once the sugar cooks you have to pour it onto a marble slab and let it cool by using a putty knife to flip it onto itself until it is cool enough to pull.
I have tried now twice to make my own. Using CK Isomalt. First time I burned it. :( Second time, don't know what went wrong, but it turned out yellowish, but not burned. I started and finished it on Med. temp. Any ideas?
It is very difficult to try to explain how to make blown sugar...it is more of getting a feel for it...and it is more than just taking some melted sugar and blowing it into a bubble...I wish I could help more..this website has bubbles for sale http://www.simicakes.com/SHOP.html
I just took a 4 week class on sugar sculpting and there is some equipment you must have to do sugar work like that. it isnt cheap and you will have to invest several hundred dollars so it isnt a small hobby but something you do on a professional level. IN order to do sugar work you will need Isomalt, You cook it to 320 degrees and then you must table it on a marble slab until it is cool enough to pull like taffy. Then you place it in a light box specifically designed to keep the sugar hot enough to work it. Then using a tube and hand pump you blow the hot sugar into bubbles. It takes some practice not to blow up the bubbles at first..they pop very easily. Here are some links to the equipment you would need:
I'm taking a class this Sunday. Hopefully I'll have some pointers for you then. Remind me. :)
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