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The color of pulled sugar - Page 2

post #16 of 18
I've been practicing with sugar water & vinegar 'cause it's so cheap. My friend had given me about a cup of isomalt that she was never gonna use that someone had given her. OMG I love isomalt. It set up so nice and it was more dry than the sugar--way cool stuff. But still I'm gonna keep on with the sugar for training purposes.

But isomalt is awesome.
one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #17 of 18
Hi-

I just took a class with former White House pastry chef Roland Mesnier and he was FABULOUS - and very opinionated about isomalt. Just don't forget when using isomalt (especially for children's cakes, projects, etc. when they will actually eat it) that it is not technically sugar, and shouldn't be eaten in large quantities due to the, ahem, gastrointestinal issues it causes. He did say that it is the only thing to make perfectly clear projects (diamonds, ice, etc) but he won't touch it. He is a purist - doesn't even use cream of tartar - just lemon juice, and his recipe was so easy. I highly recommend his class if you get the chance. Thank you for all of the posts and tips out there. I have a bit of a blown/pulled sugar obsession going on right now and I love to read about others' projects.
post #18 of 18
I can't even eat sugar so I am unfortunately very personally aware of the issues eating sugar free sweets. I got so sick once eating this teeny tiny bag of sugar free orange slices--thought I was gonna croak and they'd have to carry me out of the bathroom!!!! lol

It's interesting where purist's draw their lines. Sugar is sucha highly refined chemical that seems so normal and benign and accepted. But it is at least as bad as the other sweeteners etc. We're just familiar with it. Interesting huh.

Anyway sounds like a great class.
one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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