The New Bakers Dozen
Recipes for sugar roses and ribbons

The The Bakers Dozen: Recipes for sugar roses and ribbons
By Heather Sargent on Friday, July 02, 1999 - 11:16 pm: Edit

I am interested in learning the techniques used to create sugar roses, ribbbons, etc. I'm having trouble finding a good book showing me how to do this. Does anyone have a book to suggest or a recipe to share? Thanks, Heather

By momoreg on Saturday, July 03, 1999 - 10:34 am: Edit

By Mary Kate Vale, C.W.P.C. (Sabayon4) on Sunday, July 04, 1999 - 08:11 am: Edit

Ewald and Susan Notter are one of the most respected sugar workers in the business. Not only do they write books but they also sell how-to videos. Their book is entitled "That's Sugar". It's pretty expensive, but worthwhile to learn such a valuable skill. It's not as easy as it looks but with some persistance and a good tolerance for pain, anyone can learn.I'm sure that will have the book, contact the Notters about the videos. Their e-mail address is Katie

By the sugar guy C.E.P.C on Wednesday, August 11, 1999 - 04:25 pm: Edit

for pulled sugar flowers i use :
1000 gram sugar
400 gram water
200 gram glucose
5-10 drops of tartaric acid
cooked to 150 deg.celcius add acid at the end of cooking.add colors at 120-130 deg.celcius.
for ribbons , i use a recipe that makes very shiny sugar (but also fragile),that you split to 2 or 3 parts at the end of cooking (for as many colors that you want) and add powder colors diluted in pure alcohol. the recipe is:
1000 gr. sugar
400 gr. water
50 gr. glucose(!)
10-15 drops of tartaric acid
cook to 150 deg.celcius add acid at the end . mix gently. poor on 3 silpats .add 2 colors and leave one clear for white sugar, the alcohol will evaporate imediatly . this way the mass is homogenic and all the colors are made from the same mass of sugar. your ribbon will be shiny and perfect looking with no specs and imputities from regular dossage of glucose .

By W.DeBord on Tuesday, August 17, 1999 - 08:32 am: Edit

Damn, sugar guy I wish I could take a sugar class from you! Me thinks you know a tad more than the average guy in this area.

By the sugar guy on Thursday, August 19, 1999 - 04:13 pm: Edit

thank you , thank you ...
only because i has great ,practice makes perfect...

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