My recommendation for the beginner is to tale a look at starting out simple - like making bubbles. Martha Stewart has some tips and suggestions on making a unique wedding Cake with Bubbles cascading it at: http://www.marthastewart.com/weddings/ca... With starting out with doing bubbles, you will start to get a feel for what it is like to work with blown or pulled sugar. Then as you get more courageous - take a step forward to Pastry Wiz.com where there are photos and some instructions on how to make elegant and graceful swans and also a fabulous rose. http://www.pastrywiz.com/sugarart/index....
Loking for Books on the Subject of Blown Sugar then head over to http://www.chipsbooks.com/blown.htm Where you can order the book “L'Art du Sucre Souffléé et Couléé ”(Blown Sugar) by renown pastry chef, Joel Bellouet, who is a sugar artist with extraordinary talent. His pieces of sugar art are incomparable - they look like exquisite pieces of blown glass from European artisans. Pastry Wiz has equipment that is available for purchase as well as instructions and videos for sale. http://www.bakingshop.com/sugarcraft/sug...
Wilton Industries does offer classes in this medium at their headquarters in Illinois - check their website www.wilton.com for further information, prices and dates.
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