Project Cake: Part 6 – Pulled and Blown Sugar

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.

IMG_9271 IMG_9272 IMG_9277 IMG_9279 IMG_9281 IMG_9297 IMG_9302 IMG_9305 IMG_9306 IMG_9316 IMG_9321 IMG_9326 IMG_9349 IMG_9355

The hummingbird was painted using and a combination of a paintbrush and airbrush, with edible food colouring:IMG_9731For 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)


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