Sugar rose

When life gets busy, I usually fall back on my old favourite recipes. As a result, I haven’t tried any new recipes at home recently. I will have to make sure I rectify that soon as I enjoy trying new recipes.

In the meantime though, I did take a day off work to attend a sugar pulling (level 1) class at Sweet Artist Academy. Sugar work like this isn’t something most of us get a chance to see very often, let alone try. But I have been intrigued by the idea of giving it a try ever since I discovered Sweet Artist Academy early this year. After three baking/patisserie classes I decided to give it a go. I have to admit that although I was looking forward to the class, I was a bit worried that I might not be able to do it. It is very technical, however all three of us in the class were able to make some amazing centrepieces. And we were all home bakers, not a professional amongst us (besides our excellent teacher Patrick that is)! You do need some specialised equipment for this (such as the heat lamps), so it isn’t something I can currently try at home. But I’m really glad I gave it a go and some components at least I will try again to decorate cakes/desserts. It is hot work though between the heat lamp and the very warm sugar and, even with gloves,  my fingers did get a bit red.

set up for the day

In this class, working with isomalt (which is a bit more forgiving than regular sugar), we learnt how to prepare the isomalt for sugar work by adding some water and bringing it up to the required temperature. This was then split into several batches, with some poured straight into heart moulds and coloured, and the rest divided for use straight away (which we coloured pink/red) or later on (coloured green, red and left as it was for white). Click here to read more