Blown sugar rooster


Sorry for the delayed post. Last thursday, when we did the sugar blowing, my piece broke before I could get a picture of it so I had to ask someone in the class to send me one. She kindly sent it last night and now here I am blogging away.

My first sugar piece was inspired by my dad so I figured that this one should be inspired by my mom. Her love of roosters was the first thing that popped into mind, so that is exactly what I made. It took one or two tries to blow the body properly but I managed to do it without the chefs help and he seemed a little bit impressed. He then showed me how to pull the small feathers, which was probably the most difficult part. You start with two pieces of sugar at even temperatures then pull them, fold them, pull out a feather shape, and cut the sides all the while trying to get good silk shine! It was quite tricky and I will really need to practice more before I can do them properly. Then I made the fence, corn (which you can't really see in the picture), beak, legs, and weird red bits, attached it all together with sugar and voila a rooster showpiece! It was challenging but so much fun. ENJOY!

Pulled Sugar Work





Yay I can finally post my pulled sugar piece! We just finished them off yesterday in class, but I have been so excited for people to see what you can make out of sugar! You would really get a better 'WOW' factor if you could see my GBC Chef do a demonstration, he is a MASTER!

The task was to make a pulled sugar basket filed with flowers and adorned with a bow. We started off by watching Chef demo a basket and then went off to attempt our own. After two-and-a-half failed attempts and some lightly toasted fingers, I finally made a basket worthy of keeping. Next we made the handle (which the bow and ribbons are stuck to) which was just wrapping sugar around bamboo skewers. Who knew it would be so tricky? But only two failed attempts this time! We then moved on to roses, lilies, orchids, and daffodils. Last, but not least, we made the striped ribbons which I was quite excited about! They were a bit tricky but I was able to do mine fairly quickly. Overall I was pretty happy with how my basket of flowers turned out though there is plenty of room for improvement. ENJOY! and say tuned for 'blown sugar' on Thursday.

p.s. I must mention that the most important part of any pulled sugar work is the 'silk shine' which is the shiny satin sheen you create when you pull and aerate the sugar properly. Chef was very determined that we all knew the importance of SILK SHINE!!

Sugar desert


Wow, the last 8 weeks have flown by! I have finished up my placement and also enjoyed reading week at home. Now, after 12 weeks (including Christmas break) I am finally back into the GBC labs. For the first 2 weeks we will be working with SUGAR!! How exciting!

To ease us into the pain and blisters that we are sure to soon endure (from pulling hot sugar), we have started off the week by 'casting' sugar. This is when you heat sugar and pour it into a design, then assemble the pieces to create a showpiece. We were allowed to do any design we wanted and after some thinking I decided to do a piece inspired by my dad. He is a huge fan of Arizona so I thought it would be cool to do some cactus and a sunset, I also added in a howling coyote and a tumbleweed. Doing the sugar casting was surprisingly easy, so long as you have a properly working thermometer (thermometers and myself have a poor history) and can work quickly. Overall I was happy with how my piece turned out and I hope to do more in the future. ENJOY!