Clear Look with Pulled Sugar

[panini]

CR,
I never had much luck using cream of tartar, try to get some tartaric acid crystals and make your own solution. You just get a eye-droper bottle, need to have a heat resistant squeezer. It my be called a pipette bottle if you look at albert uster or places like that. You just take 100gm of crystal and a 100gm of water. boil and disolve. add to the dropper bottle. This really extends your maliable time. You might also get some glucose. It never crystalizes. We used to buy it as starch syrup or capilary sugar but I think everyone calls it glucose.
Colors. you want to use a dilution with water. Most have alcohol, maybe Chrose can answer that. I always use powder diluted with water. I add my color at 120c or there abouts.
I also find it best to add my glucose at this time. I can't remember why though. I'm sure I had better results that way.
I'm going to look for small quantity perveyors for the glucose, acid, color (white), lacquer etc. I'll let you know. I can't remember who makes my glucose, large gray container. If you can't find small quantities I'll send you some.

[panini]

Cakerookie,
Albert Uster has everything that you may need.
auiswisscatalogue.com

[chrose]

CR, Using granulated sugar is fine. The use of glucose is because it's an inverted sugar. Corn syrup can be used but bear in mind it's weaker. Liquid food colors and paste colors should be avoided if possible as they contain acids for preservation that will eat at your piece eventually. I would add it a minute or so before taking it off the heat. If you do use water based though don't worry about the water content. The little bit that's in there will boil off almost imediately causing you no harm. While a silpat will certainly take the heat it won't do what the marbles primary function is and that's to cool the sugar down as you work with it. Also the marble is a great thing to keep touching and cool your fingers off. While not cheap marble can be had a very reasonable prices. First keep an eye on garage sales and thrift stores. Many times you'll find a small table with a small marble top that can be used. Also if you have a stone place near you (check the yellow pages) they often times will have cut offs and irregular pieces that can be had cheap.
And tartaric acid crytals can be gotten fairly cheaply from any place that sells wine or beer making items. Pipette bottles and dropper bottles should be able to be gotten from any full service pharmacy.

[cakerookie]

Panini I could not help but notice you are from Texas. Hope you are not in the path of hurricane Rita!

[panini]

No, in Dallas. Expecting lots of family to arrive tonight. They have been on the road for over 17 hrs. Normally a 4+ hr drive.
Thanks for thinking of me.
Pan

[cakerookie]

Your welcome. Hope they arrive safe and sound.

[chrose]

Originally Posted by panini

No, in Dallas. Pan

I thought you guys were in the direct path of Rita? Either way you're going to get some wind and rain that's fo' sho'!
I just made contact recently with an old high school buddy (I emphasize High and Old ) Anyhoo he's in Dallas or a suburb at least. When this is all over I'll have to tell him to stop by and make you his bakery stop!
So hang in there, we're hoping and wishing the best for you!

[cakerookie]

Hey CH need some expert advice here. Could you use pastillage for poured sugar molds. I thought I heard them say on that Food Network Show in that Sugar competiton they had that the contestants used pastillage has molds. I may have misunderstood. If not is there anything I can get off the shelf that will work? Heard anything form Panini?

[chrose]

CR, first I have not heard anything from Pan or my friend in Dallas, but the storm has yet to hit there and I don't imagine it will be much for them relatively speaking, so they're probably busy with family, etc.
As far as pastillage considering it consistency yes you could push it into molds and use it as a base I imagine. I don't know however that I would use it as a base myself. But if I recall they chefs were making big stands with it so the stress on it would be spread around the piece making it a bit safer to use.
I always used poured sugar as a base. You can color it nicely, you can also pour it onto foil and either leave the foil on or take it off after it cools for some nice effects.

Note: I just reread your post, you want to use the pastillage for the mold don't you. Yes you could do that as well. As far as off the shelf, there are the silicone molds that you can make that are food grade, but as you might imagine they are not cheap.
Did this help or make it worse

[cakerookie]

Yeah that helped a lot. Thanks. Planning on getting in some practice this weekend and had a few new ideas I wanted try. Thanks for the advice.

[panini]

Hey guys. yea, entertaining family. Love my inlaws
CR, did you get a chance to check out the Uster site?
There are a lot of silicone and resin mold making materials available at you local hardware store.I assume? They used to be 2 part and worked well. I have not done it in years, but I can tell you I still have many and still use them. I still have one of many strawberry mold. I had found a ceramic straw,, made molds. I then blew straw with ease.
Weather is now getting windy. Don't expect much here. Houston basically dodged the bullet. Having problem with logistics in delivering our wedd cakes today. Major traffic, gas shortage and such.
Chrose. open invitation for your friend to visit. Always hot coffee. We're in the bubble ( park cities) they'll know where we are.
Well, going to cook meals at the retail shop, for the gang is on their own for breakfast which usually means a messy disaster

[cakerookie]

Hey Pan good to hear you are OK. Good luck with the in-laws. I checked out the uster site you talked about. Expensive. I left a post for CH about using pastillage as a mold. CH said that would work so I have an idea I am going to try tommorrow. Let you know how it turns out.

[panini]

CR,
I just want to remind you to stay one step ahead when using sugar. Make sure you're ready in case the past. breaks and things like that. I have seen bad burns working with sugar. If you are working at home, fill a sink with ice and a little h2o. You'll always have a place to plunge if need be. This also make a great place for a cold one after you have finished. Sucessful or not
You have inspired me to set up permanantly and get the whole kitchen involved. Thanks.

[cakerookie]

Glad to hear it Pan. Maybe I can help restore this art back from the dead huh!

[panini]

Well, it is still quite alive.
It's just not seen as much these days. For one, they are fragile, they have a short shelf life unless encased in vacuumned plexiglass boxes and lots of silicate or stone. There might be better ways to preserve now though. Realistically the resale is not feasible. I get 7.50 for a fondant 9 leaf rose. I seriously don't think I can get 25. for a pulled rose. I do them on special request and just build them into the cake price. I'm thinking if I make the station perminent, I can involve others to get cost down labor wise. We are only yielding 16 fondant roses and hour now, 1 person. Each walk-in and ordered cake get a rose and inscription free.
WOW!!! The golf course siren is going off and I have pool furniture blowing allover. GTG