Sugar Artistry began in France and was at the height of its popularity during the reign of Louis XIV. Sugar sculptures using blown and pulled sugar can be compared to the art of glass blowing—both require skilled artisans with patience and honed techniques.
Sugar Artistry has been gaining recent popularity and exposure. Practice and patience are the keys to mastering this art form.
How to Make Pulled and Blown Sugar
To make pulled sugar, the ingredients are heated to 150° C and poured into a mold. When the sugar is pulled, the added air turns the dark brown mass into a shiny, golden ribbon. Pulling the sugar allows the material to design intricate decorations such as ribbon.
Pulled sugar can be blown into with special tools to design larger sculptures or figurines. The sugar, once heated, cools quickly ,and once cool becomes very brittle and easily breakable. It is a very hot medium to work with so extreme caution is needed with the handling of it.
Pastry Wiz has photos and instructions on how to make swans and roses out of blown and pulled sugar.
Recommended Resources for Sugar Artistry
- Joel Bellouet, a renowned pastry chef, is a sugar artist with extraordinary talent. His pieces of sugar art are incomparable, and look like exquisite pieces of blown glass.
- BakingShop has equipment that is available for purchase as well as instructions and videos for sale.
- Wilton Industries sometimes offers classes in this medium at their headquarters in Illinois.
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