Sugar Sculptures

[momoreg]

Martin, I enjoyed browsing through your site. Not only do you have an impressive array of work, but the site itself is well thought-out and high-tech. I hope you can find the time to revisit us now and then, even with a new baby (I know it's not easy). You are very talented!

[Madl]

Hi

I work now 18 years with sugar-- if anybody need any help (sugarwork,pastries or chocolates) --> i´m ready to help--sorry for my bad english -

I own a a Pastry- Shop in Austria --here some pic´s of sugar work--> i have done


Pic1
Pic2
Pic3
Pic4
Pic5

PS. sorry ---most of the pics are bad --that time was no digi cam on market so i had to scann them

Originally Posted by MartinChiffers

Ref: "isomalt" this is non hygroscopic so will not attract moisture so easily, working with it can be a little hot to handle but is great for poured sugar as it wont get stick so fast with humidity.

i work a lot with Isomalt -if you have the right recipie it will have the same temperiture as sugar (for sugar-pulling and blowing )

if you need/want my recipie let me know and i post it

[chefmikesworld]

Hey Madi,

Looked at your pics, some cool stuff...

I am accumulating profiles and pictures of chef's and culinarians for publication on our website, if you would be interested, or anyone else for that matter, would love to include you in the "Tao of Being A Chef" section on RestaurantEdge...send me an email...

As far as your pics Madi, I would love to hear the stories behind the pics, some really cool stuff...

Respectfully,
Chef Mike

[Madl]

thx alot ok no problem i will mail you
---and my name is Madl -- like "l"ove **gg**
all the best
PS. i will send the mail to--->yourcraving@yahoo.com
is that ok with you?

[mikefly]

alright my wife and my biggest fan thinks im super chef. i learned how to do wedding cakes im not bad at it i can definitly do beter then wal mart lol all on my own...but she was watching the sugar comp. in vegas on the food network and guess what i have to learn how to do mmmmm i read chef martins instuctions on how to get the sugar usable but is there some place i can find out how to start to get the basic shapes and build the moldes etc.
its something i really want to try and posibly mix in with my cakes

[cakerookie]

Go to pastrywiz.com. There is some instructions on how to make a swan or rose. But like the chefs said this isn't easy. Then there is all the equipment that you have to buy or find.You want another good reference checkout The Professional Pastry Chef [/u]by Bo Friberg or "The Advanced Professional Pastry" [u]Chef by Bo Friberg both are excellnet books and devote entire chapters to sugar work and gives you some insight on how to make some of the needed equipment. I have both and there agian they are not cheap books. This is an art that takes years to master. And I think the chefs will agree with me when I say most only have time to do it has a hobby because most commerical kitchens are not set up for sugar work. And that site they gave you International School of Confectionary Arts. Well that is Ewald and Susan Notter the worlds best at sugar art.

[Madl]

it´s thrue--it will take a lot of time to learn that--but i feel it is the best for
wedding cakes and showpieces
http://www.patisserie-madl.at/

[hiimtony]

Hey guys. I have this really good pouring sugar recipe.
If anyone wants it just pm me. I think you guys would really like it.

[hiimtony]

Oh and does anyone know where I can geta cheap sugar working starter kit?

[cakerookie]

Best build it yourself most of the stuff you can make. But if you want to buy it go to Albert Usters website or go here www.pastrywiz.com

Rgds Rook

[rat]

To start out in sugar you can buy a sugar pump at a medical supply house only it is not for sugar LOL. The pump is the same as for taking blood pressure. Just affix a small aluminum tube (from any hobby store or home depot) in the end and you are good to go. Most things you need can be bought from other sources than chef's supply places and you will save $$$.

If anyone in the New Jersey/Philadelphia area wants to learn I'mglad to help out.

[foodpump]

To add onto to Rat's advice you will need:

Heavy duty pot. Copper's nice but not really necesary. A good sandwiched bottom s/s pot will do just fine.

A real good thermometer. Any Shop that sells Kitchen gadgets will do just fine.

A sil-pat or silicone rubber mat. Any Restaurant supply house will have these. 'Course, you can get these at kitchen gadget shops, but you'll pay a premium.

Heat lamp. Mine is a cheap Ikea student's lamp, the kind with those elbows and springs that you can adjust anywhere. All you need is a heat light-bulb, they screw into regular sockets, and you'll find these at Restaurant supply houses, the same bulbs in carvng station lamps.

Cream of tartar OR Tartaric acid cyrstals. They are not interchangable. You can find cream of tartar in most supermarkets. This, however is not water soluable. If your recipei calls for dissolved tartaric acid, you will find tartaric acid crystals at U-brew/ wine shops.

Food colouring. Use the cheapo stuff for now.

For casting sugar pieces, a set of metal bars is very handy. I went to a shop that sells fabricated metal pieces and got myself some 3/8" x 3/8" s/s bars; 2 pcs 4", 2 pcs 6", and 2 pcs 8". I also got myself some plasticene. I repeat, plasticene, not cheap kiddies playdough. The cheap stuff can't take the heat and will melt. Plasticene can be found at art supply stores.

Oh, and you'll need patience, peace and quiet, and some good tunes too...

[hiimtony]

Do any of you know if smart and final will have some sugar working stuff?
And what do i need cream of tartar or tartaric acid for?

[chefpeon]

Originally Posted by hiimtony

Do any of you know if smart and final will have some sugar working stuff?
And what do i need cream of tartar or tartaric acid for?

Cream of tartar or tartaric acid inhibits crystallization, mostly.

What I want to know is how you sugar artists get past the pain. I've taken a couple of sugar pulling classes, and have been fine handling the sugar on day one, but the blisters on my hands are so bad by day 2 that I can't even bear to hold anything warm. This alone, has prevented me from pursuing the art.
Do I just have really wimpy hands, or am I just a wimp in general?

[hiimtony]

try wearing latex gloves or any other types of gloves.