A couple of questions:
In pulled sugar recipes is light corn syrup interchangable with the required glucose?
When I do pulled sugar flowers, ribbons, bows...is it possible to put them on a cake iced w/any kind of buttercream? (I usually use Italian Merinque)Or is only fondant advisable?
Any other tips working w/pulled sugar decorations on cakes is much appreciated. I do this for fun right now not to pay rent:-)But maybe one day....