For more information on pulled sugar ribbon techniques and recipes, see my previous post here.
Humidity is a concern when working with sugar, because sugar is hygroscopic – meaning that sugar molecules are attracted to water. Sugar should never be stored in the cooler because of this, unless a softening effect is desired (for example, to keep brown sugar soft).
In humid environments, finished sugar pieces will soften, lose shape, and become dull. The addition of acid to aid in elasticity also softens and dulls sugar.
These pieces were carefully stored at room temperature in an air-tight bucket with packets of silica gel.
The hummingbird was painted using and a combination of a paintbrush and airbrush, with edible food colouring:For inspiration, I suggest checking out the magnificent work by Stéphane Klein, I consider him a leader in the world among sugar artistry. You can see his amazing work on his website, or on his Facebook page, Stéphane KLEIN Connexion. (Disclaimer: Some images NSFW)