I would LOVE to take blown/pulled sugar classes. From what I understand it is VERY difficult to self teach? I am a self taught cake decorator, I have mastered buttercream, fondant, and GP. Now I would like to be able to offer pulled/blown sugar. I live in Northern NY, close to Canada, and am willing to travel a little ways if necessary. Anyone know where I would look to find info on these?

TIA
Amy

By Mikeh (Mikeh) on Sunday, July 09, 2000 - 11:54 am: Edit

The person who taught me was taught by Ewald Notter, who just won the Beaver Creek pastry competition, and she swears by him. Check out his International School of Confectionary Arts at www.masterpastry.com/notter/school.htm

By Charles on Monday, July 10, 2000 - 02:49 pm: Edit

The Culinary Institute of America in Hyde Park, NY
offers a 5 day Pulled, Poured and Blown sugar class taught by Master Pastry Chef Joe McKenna. The class is good for beginners.

Respectfully,

Charles Rivers

By Lois Benedict on Tuesday, March 20, 2001 - 07:02 pm: Edit

I would like a recipe for gummy worms that can be left at room temp. like thoes you can buy in the store... can any one out there help me?

By lady b on Friday, June 22, 2001 - 06:56 pm: Edit

Are there any pulled sugar classes in Atlanta Georgia.
Thanks Lady

By Junior (Junior) on Friday, June 22, 2001 - 11:21 pm: Edit

try jaques torres. try food arts and pastry art and design magazine for possible classes near you. i think torres is a big candy guy under the brooklyn bridge...junior.junior

By Olivia Ramirez on Wednesday, July 25, 2001 - 06:19 pm: Edit

Do you know if anyone can make bubbles from pulled sugar? I would like to apply them on the
border of a 3 tier (separate tiers) wedding cake.
I don't want to make these bubbles my self, just purchase them already made. I live in the Sacramento, California area, if you know of anyone or bakery that does this creative work please email me at live_wire36@hotmail.com

Thank you,
livewire

By rpersad on Sunday, August 12, 2001 - 03:24 pm: Edit

I would like to know what keeps icecream from getting hard ( frozen solid ).

By chefkramer on Saturday, August 18, 2001 - 01:07 pm: Edit

% of fat and sugar in mixture