Sugar Bubbles

Sugar Work By moydear77 Updated 20 Mar 2013 , 7:38am by GigiSweets

RisqueBusiness Posted 5 Dec 2006 , 12:25am
post #61 of 163
Quote:
Originally Posted by kincaellan

Thanks again,
Your site is great too, I wish I had seen it before coming back from south beach. I would have stopped in for sure.
If you use the isomalt and an "angel hair" tool ( a whisk with the ends cut off) You can make life like hair for your cakes. The isomalt should make it last a long time on the cakes.
PM me if want more info.

www.kincaellan.com



Noooooo, thats ok..that makes a big sugar mess! we made them in a bigger kitchen than mine for "nests" and dessert "cages"..lol

Well, hopefully..next time you come down you can come visit! I'm getting a new esspresso machine tomorrow morn!! just let me know so I can get the lemons! lol

SugarCreations Posted 5 Dec 2006 , 12:34am
post #62 of 163

Oh boy. I am glad I gave this stuff up.

RisqueBusiness Posted 5 Dec 2006 , 12:37am
post #63 of 163
Quote:
Originally Posted by SugarCreations

Oh boy. I am glad I gave this stuff up.




???????????????????????? icon_confused.gif ????????????????????????????
huh?

ShirleyW Posted 10 Dec 2006 , 10:51pm
post #64 of 163
Quote:
Originally Posted by kincaellan

Thanks again,
Your site is great too, I wish I had seen it before coming back from south beach. I would have stopped in for sure.
If you use the isomalt and an "angel hair" tool ( a whisk with the ends cut off) You can make life like hair for your cakes. The isomalt should make it last a long time on the cakes.
PM me if want more info.

www.kincaellan.com




I have just visited your website. Now here is a sugar ARTIST! Wonderful work, and a very creative mind.

aobodessa Posted 10 Dec 2006 , 11:39pm
post #65 of 163

Well, I'm incredibly jealous of all of you who are able to blow sugar bubbles and do the incredible sugar work you do. I've made some rudimentary attempts here, but humidity is also a problem for me. Isomalt seems to be the answer, but I don't currently have the time to work on it. Maybe after the first of the year I'll make some serious inroads into sugarwork. I'm incredibly appreciative of the blown sugar "ornaments" that Michelle Bommarito used in her holiday cake challenge that is being shown again this season on Food Network. I could just cry every time I see them!

Thanks one and all for sharing some of the finer points you have discovered in working in this medium. And I, too, will definitely be watching for your new book, kincaellan!

Odessa

kincaellan Posted 15 Dec 2006 , 4:39am
post #66 of 163

Awesome! good to hear Aobodessa. Once you can blow a sugar bubble the ornaments are easy!
Thank you for the compliments shirley... all right back to work and the book.

Regards,
www.kincaellan.com

JoanneK Posted 29 Dec 2006 , 5:02pm
post #67 of 163

Wow these sugar bubbles looke super! I don't think I will ever have the nerve to try it. I've had a sugar burn and I never want another one. Ouch!!!!

However, I am sure I will order some now that I found a great website to do so. Thanks for posting about this.

RisqueBusiness Posted 6 Jan 2007 , 2:23am
post #68 of 163
Quote:
Originally Posted by Katskakes

thanks for this!! i have always wanted to try blown sugar. But i'm seriously afraid of getting burnt. icon_redface.gif
My son has been asking me how to do this too. He wants me to teach him once i learn. Only if i could get the courage to do so, maybe later on in life i'll take up a class on how to.
any tips for avoiding getting burnt?




you can wear 2 pairs of gloves, that helps a bit! but watch because the gloves do burn/break through and when you have a hole in your gloves and grab something....OUCH!

kincaellan Posted 6 Jan 2007 , 3:18am
post #69 of 163

Oh come on now, you have to suffer for your art, after your fingers get burnt enought times you get big callouses on your finger tips and don't feel anything plus DH will stop asking for shoulder and back rubs....LOL

www.kincaellan.com

RisqueBusiness Posted 6 Jan 2007 , 4:06am
post #70 of 163
Quote:
Originally Posted by kincaellan

Oh come on now, you have to suffer for your art, after your fingers get burnt enought times you get big callouses on your finger tips and don't feel anything plus DH will stop asking for shoulder and back rubs....LOL

www.kincaellan.com





LOL, my shop is in a spa, so "HUBBIES" can always be refered..lol..for some reason, I worked so quickly that I never felt any "HEAT" ..but for some reason, there was always BIG HOLES in my gloves!!!!!!

icon_eek.gif

I always had to check my hands before I poked the sugar..what was fun was that we also learned that we could wrap our cooled sugar in seran wrap..dump them into a plastic storage bin...and come back...

we used to warm up the sugar for a few seconds at at time ( micro wave heats from the inside out...so be very careful)..till it was pliable again! So we made bunches of batches..( say that quickly 5 times..lol)

One of my final sugar projects was made with microwaved sugar....

kincaellan Posted 6 Jan 2007 , 4:13am
post #71 of 163

A microwave is definitly a needed tool for sugar work, the heat lamps keeps it warm but from the outside in , and the microwave is the opposite. It really speeds things up nuking your sugar when ever it gets too hard etc, but remember every time it liquifies it loses water and after nuking it several times it loses water too this makes it hard to work with. Luckily all you have to do is melt it and add more water. Than begin again!
I use gloves too, even though I make massive amounts of pulled and blown sugar, I just like having soft hands. Although the Lanoline cream for nursing mothers works great for keeping manly hands soft.
Now what to do about the hairy knuckles...Grunt.

www.kincaellan.com

RisqueBusiness Posted 6 Jan 2007 , 4:17am
post #72 of 163
Quote:
Originally Posted by kincaellan

A microwave is definitly a needed tool for sugar work, the heat lamps keeps it warm but from the outside in , and the microwave is the opposite. It really speeds things up nuking your sugar when ever it gets too hard etc, but remember every time it liquifies it loses water and after nuking it several times it loses water too this makes it hard to work with. Luckily all you have to do is melt it and add more water. Than begin again!
I use gloves too, even though I make massive amounts of pulled and blown sugar, I just like having soft hands. Although the Lanoline cream for nursing mothers works great for keeping manly hands soft.
Now what to do about the hairy knuckles...Grunt.

www.kincaellan.com




do you know that LANOLINE cream is made from Sheep? lol..


as far as the hairy knuckles....

Wax anyone?

Remember...my shop is in a spa...I've seen people WAX THEIR HAIRY TOES! lol

kincaellan Posted 6 Jan 2007 , 4:25am
post #73 of 163

I used to be a pastry chef in New Zealand, that's where I was taught about the lanolin. It comes from the sebacious glands of their fleece. That's why those burly sheep farmers there have huge gnarly hands but soft like a babies bottom.

Hairy toes...LOL
I can't afford to wax my BACK and my Knuckels...heheh (I'm just kidding, why wax when you can braid...ew)

www.kincaellan.com

RisqueBusiness Posted 6 Jan 2007 , 4:29am
post #74 of 163
Quote:
Originally Posted by kincaellan

I used to be a pastry chef in New Zealand, that's where I was taught about the lanolin. It comes from the sebacious glands of their fleece. That's why those burly sheep farmers there have huge gnarly hands but soft like a babies bottom.

Hairy toes...LOL
I can't afford to wax my BACK and my Knuckels...heheh (I'm just kidding, why wax when you can braid...ew)

www.kincaellan.com




Braid?? icon_redface.gif

I was supposed to go to New Zealand in my "tour" of European Pastry Kitchens...the 17 month trip never happened so I used my money to open my shop!

I always wanted to visit as one of my best buds is Maori, from New Zealand and one of my fav movies is..."AND THEN THEY WERE WARRIORS".. ( I think it's called!) and "THE RABBIT PROOF FENCE"

kincaellan Posted 6 Jan 2007 , 4:38am
post #75 of 163

"Once were warriors" yeah great movie, unless you are trying to show your mother what new zealand is like the day before you catch a plane...
How long have you had the shop?
Maybe it's time for a trip to NZ. they have great food and wine. Amazing flavour combinations that most north americans don't use, and interesting cake fillings. Also very organic and gluten free stuff.

www.kincaellan.com

martinchiffersfan Posted 7 Jan 2007 , 1:00pm
post #76 of 163

Very imaginative technique for the bubbles if I do say so myself I am impressed with your methods of adaptation.

kincaellan Posted 7 Jan 2007 , 6:49pm
post #77 of 163

Nice to see that Martin's site is all kink free now. For a long time you couldn't open galleries and such but now it's working great.

Great pics.

www.kincaellan.com

martinchiffersfan Posted 7 Jan 2007 , 6:53pm
post #78 of 163

Yeah, next to Ewald he is one of my favorites he really does outstanding work. Saw your site to Chef you do some good work as well, impressive.

susanscakebabies Posted 7 Jan 2007 , 6:59pm
post #79 of 163

Oh thank you! I really want to try this. I hope it is a easy as you make it look! icon_wink.gif

kincaellan Posted 7 Jan 2007 , 7:03pm
post #80 of 163

Thank you Martinchiffersfan, You can really tell the difference between the demand for sugar work in europe and asia as opposed to North america by looking at his gallery. He really pumps it out. Plus isomalt is only $1 a kilo there....LOL

www.kincaellan.com

martinchiffersfan Posted 7 Jan 2007 , 7:08pm
post #81 of 163

Your right about that. But I guess when you consider the history of sugar work it got its humble start there and I am of the opinion that it has skyrocketed over there.

RisqueBusiness Posted 7 Jan 2007 , 7:15pm
post #82 of 163

I cannot find the link to Martinschiffersfan!!!

martinchiffersfan Posted 7 Jan 2007 , 7:21pm
post #83 of 163

There is no link. I am not him I am just a fan of his. Go to this site I think thats the one www.martinchiffers.com He also has several other sites worth mentioning for anyone interested his other sites are:

www.chefsmostwanted.com
www.pastrychef.info

The pastry chef website has an wonderful article on sugar work that might be of some interest to persons just starting out in this medium.

AGAIN I AM NOT HIM JUST A FAN OF HIS WORK. JUST WANTED TO CLEAR THAT MISCONCEPTION BEFORE IT STARTS EVERYONE.

Thanks

FuturamaFanatic Posted 15 Jan 2007 , 2:31pm
post #84 of 163

Wow, those are some neat sugar bubbles!! Now I know what they are supposed to look like!!! And they look great!

The baker I used to work for said that she was an expert in sugar and the ones she made were......ummmm........lacking???
I always felt bad for the people who got their cake with their sugar art and were like, "Oh....that's it?"

Thanks for all the pics and instructions!!

moydear77 Posted 15 Jan 2007 , 6:04pm
post #85 of 163

You are quite welcome!

boring Posted 2 Feb 2007 , 9:50am
post #86 of 163

Can anyone tell me where I might be able to get a Blood pressure pump from so that I might be able to try these. I need to get it on the net as I live in Australia and they are not available here.

Thank you

kincaellan Posted 2 Feb 2007 , 8:07pm
post #87 of 163

Try contacting www.physiosupplies.com.au they should be able to source one out for you.

A typical inflation pump / blood pressure cuff pump is about $4.00 here with out the valve.

www.kincaellan.com

boring Posted 3 Feb 2007 , 11:13am
post #88 of 163

Thanks Chef but one thing the price on a blood pressure pump from this site is $45.95 AU its cheaper for me to buy from USA/Canada and pay for postage. I have found that with a lot of things, espceially for Americolour, even books. It is ashame that we can't but that sort of equipment cheaper in our own country but you have to add profit for the sompany importing.

kincaellan Posted 3 Feb 2007 , 5:18pm
post #89 of 163

Make sure you are just buying the replacement parts, dont' go and by a whole blood pressure cuff.
unless you have no choice. If they sell the whole cuff they should sell just the replacement parts.

www.kincaellan.com

Sugar_Plum_Fairy Posted 3 Feb 2007 , 10:51pm
post #90 of 163

Question from someone who's only worked with sugar twice: When casting or moulding sugar, is there a way to "clean" the edges like you do with moulded chocolates? Oh, can you use royal icing on a sugar creation?

Sorry these are probably very basic questions.

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