I've dabbled in sugar a little in the past. just the bubbles and the spinning, my question is, How long will the pulled sugar roses last?
I've read a few articles saying by the time they got their roses home, they had formed into little balls. Is this because they were exposed to heat possibly?
I have a cake competition in a few weeks, it is only 6 hours so I know I will not be able to do the roses there. We are allowed 24 premade roses. Is there a way to store the roses to keep them from messing up? Freezing? Air tight container? anything?
Are you using sugar sugar or isomalt? While I think the heat would probably play into it somewhat, it is more about the humidity. Humidity and sugar don't play nice together.
I took a sugar class back in April. We made stuff with both sugar and isomalt. Everything that we made with sugar has pretty much melted. Some with in days, others it took a little longer. The things made with isomalt have held up better.
When storing them you want to use something that will help absorb the moisture, like the silica packets that come with leather purses and shoes. You can buy/order it.
The pieces I have are currently in a curio cabinet with the silica gel. If I was storing them for a cake, I'd probably put them in an air tight container with the silica.
I would not put them in the fridge or freezer because then you will have condensation issues.
I took required sugar class in culinary school and we used a small cup of limestone (which chef told us is in the silica packages). Place the limestone in a small cup inside an airtight container with the sugar work. Ours was a 3 week course, and the sugar work lasted that entire time.
I took a class just this past week, and in addition to the suggestions above they also said the calcium discs you can get at a pool supply store work really well too.
Thank you for all your advice! Yall have been very helpful!!