im taking a sugar class. and they want us to make a pastillage structure, that will "wow" the instructors. i want to do the Eiffel tower. already found a great template my question is...
... if i fiddle with the cut out dough, it will break. i need to dry it at the right angle. ive looked at the paper ones, and it needs to be a smooth line,
...any ideas on how to get this smooth bend, at the right angle with house hold items?
pastillage is not known for it's ability to be bent and hold the slopes and bends exactly as you already know
the et is really complicated geometry unless you just make it all squared off but still it's quite the engineering feat as you already know ;)
anyhow i'd cut foam for a mold
and i would use fondanty type stuff that has a bit of give but can dry nice & crisp too
fondant plus cornstarch or fondant + tylose
but i'm sure you can do it in pastillage <holding my breath> ;)
foam like eps foam--
not crispy hard (cellular looking) syrofoam no--
the softer extruded stuff that 's like little white dit dots all stuck together yes
you can get a foam cutter at a hobby lobby type store
glue it together and cut away
glue it with low temperature glue sticks that go into a 'hot' glue gun
then you can get a sheet of that kind of foam at a hardware store--insulation 4'x8' sheet or they sell smaller packs of it too
the biggest dealio is the cut between the joins
it's gotta be mitered just so or you're toast
wonder if you could glue the pieces together with white chocolate or is that cheating
well you could sand them into submission with a nice sharp microplane very very carefully
but how tall is this gonna be???
or if you did an interpretation of the et where you could ad lib?
and be a bit abstract
'abstract' that lovely word sugar artists like to use
when we need poetic construction license ;)