I wanted to start a new thread talking about logistics of making and shipping sugar sculptures.
Other members have noted that sugar is almost impossible to ship because of its life expectancy and weakness.
Hmm, not trying to be a downer here, but sugar doesn't have much life expectancy. Weakens and looses gloss quickly. Might not pack well.
I have never worked with sugar in this medium before so I will definitely be leaning on the pros here for info and ideas.
Would using ISOMALT instead of sugar and cooking it at a higher tempurature make it harder, and less likely to melt?
Also if every piece was treated with a Food Grade Shellac (confectionary glaze) to protect it from sweating, and humidity, possible?