Practicals 24-26 Sugarwork

Practical 26 - Blown Sugar

On the third day of sugarwork, my arms began to strain. I would say sugarwork is my least favorite as I have to deal with heat all the time and exert double efforts to get things done. I have no complaints on cooking the syrup. Handling and blowing the sugar are what make it wearisome.

I kind of enjoyed what we did today because it reminded me of my childhood. As a child, I loved blowing plastic balloons and creating them in different shapes. Blown sugar is somewhat similar with plastic balloons in a sense that air gives its shapes.

How to blow a sugar? Cut off a small amount of sugar/ cooked syrup with scissors. Shape a ball by folding the edges towards the center.Press the edges slightly together. Be sure to leave a small hole where you insert the metal part of sugar blowing pump. Wrap a small piece of sugar around the metal part and heat it with blow torch. (This will stop the air from escaping when pumped.) Insert the metal part and close the edges, pump air into the sugar SLOWLY or it will explode. While pumping, push the bottom side of the sugar up with scissors. This will expand the sugar. For other shapes, pull the opposite side of sugar and expand it while pumping until you form any shape you can imagine..


My class during presentation.










My sugar ball in the middle. I managed to blow a sugar with the help of the chef.





I also practised making some flowers in preparation for the sugar showpiece exam.









Practical 25 - Pulled Sugar


The same recipe with blown sugar is used here. For starters, my class were encouraged to make at least one rose. I struggled doing it and ended up making a different kind of flower.

How to pull sugar roses? Hold a small amount of sugar between thumb and forefinger and pull to the sides until you get a thin layer of sugar. Use the thumb and forefinger to pull the shiny edge and cut it with scissors.. Press the edges together. This will be the center of the rose or flower. Repeat the pulling to make more petals. Attach the petals around the bud to create flower.

To make pulled sugar ribbons, take two small amounts of pulled sugar. One is shiny, the other dark. Roll them into strips. Lay them next to each other.Fold them back and forth and stretch while folding them. Repeat the process until the required shade and glosiness are obtained.

If sugar is undercooked or when more tartaric acid is added than what is required, the candy syrup will not properly harden when cooled. see below.





Practical 24 - Poured Sugar

The least complicated method in sugarwork. Poured sugar is heated candy syrup poured into casting bars which give its shape. This serves as the base of the sugar showpiece.


Ready for assembly...

I didn't quite perfect my technique but I will try to do better next time.