SugarCreations Posted 23 Oct 2005 , 4:37pm
post #1 of

This is a cast sugar rooster. I have put together a how to on this and it should be ready shortly. Any questions please ask. I let the sugar caramelize lightly to give it a reddish brown color. Unfortunately I got the template out of The Advanced Professional Pastry Chef by Bo Friberg so I will not be able to include that in the how to. I hope everyone can draw that wants to try this.
LL

10 replies
copperppot Posted 23 Oct 2005 , 5:19pm
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Impressive. SugarCreations. Very Impressive. I like it.

SugarCreations Posted 23 Oct 2005 , 9:39pm
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Your to nice copperppot, thanks. I sent Jackie the pics and text for the how to on this today.

charlieinMO Posted 24 Oct 2005 , 12:24am
post #4 of

This is great!! You did a wonderful job! Do you use these as center pieces?

flayvurdfun Posted 24 Oct 2005 , 12:36am
post #5 of
Quote:
Originally Posted by copperppot

Impressive. SugarCreations. Very Impressive. I like it.





I couldnt agree more.....wow its hard to believe its sugar!!!!!!!!

SugarCreations Posted 24 Oct 2005 , 12:48am
post #6 of

Never had the chance to use these as centerpieces this one is certianly small enough to use as one. Thanks everyone for the nice comments you are all to kind.

SquirrellyCakes Posted 24 Oct 2005 , 2:51am
post #7 of

Wonderful, thanks for sharing, it is lovely!
Hugs Squirrelly Cakes

MrsMissey Posted 29 Oct 2005 , 4:28pm
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Wow..I've never seen anything like it....very impressed with your talent!

SugarCreations Posted 29 Oct 2005 , 7:21pm
post #9 of

Thanks.

ThePastryDiva Posted 29 Oct 2005 , 7:34pm

Too bad you didn't have hard candy molds in shape of roosters..so if you had any extra cooked sugar you could've made Rooster pops!

Great job!

doc_farms Posted 4 Nov 2005 , 10:12pm

Amazing. I love this medium!

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