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Sugar Work Images

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1 - 32 of 32 photos
taken by my Iphone
By ChefRAZ
Feb 16, 2010
Sugar flowers
By rat
Feb 16, 2010
A frozen Chocolate Souffle in a blown sugar -"crystal ball". A shooting star cookie tuile, dark chocolate cutouts and a little pool of Kahlua Cream are the accents. Everything on the plate is edible. This is sugar, not isomalt. I did this 15 years ago.


Side note- I worked it out with the hostess to inform the guests to break the crystal ball with the back of the spoon. I let her practice on one of the spares. One of the guests however decided to get a closer look and tried to pick it up. It shattered all over him and ended up in his lap. I thought that was FUNNY!
2
By SGMChef
Feb 16, 2010
Cake by Michele Brown with SugarFlorals.
By StewartLongIsl
Feb 16, 2010
French wedding cake, white chocolate roses.
By jonesg
Feb 16, 2010
Blown and pulled pieces with ribbons and flowers 
thrown together in a hurry...
By GiovanniFanara
Feb 16, 2010
Fun print lollipop
By Terricakelady
Nov 7, 2013
I took an extension course at Ewald Notter's in FL . This is cast sugar with hand blown fruit.
By Lessa
Feb 16, 2010
Two blown swans on a pedestal with pulled hearts 
and ribbons...

I worked my sugar a little too hot so the swans necks starting sagging... :(

Better luck next time...
By GiovanniFanara
Feb 16, 2010
Dogwoods
By StewartLongIsl
Feb 16, 2010
Cake by Michele Brown with SugarFlorals
By StewartLongIsl
Feb 16, 2010
Cake by Michele Brown with SugarFlorals.
By StewartLongIsl
Feb 16, 2010
I had the Base pieces for this one for two weeks, with no time to put it together, untill thursday. its 3' 4 inches tall. UPDATE it don't look like this anymore some one smashed the swans and some flowers to bits.  (
By ChefRAZ
Feb 16, 2010
I did these for a dinner party for 24. I saw the idea in some book where they took a larger piece around from table to table, poured the sauce and then took it away. Not an option for me so I did individual ones. 

Frozen Chocolate soufflé with Raspberry and Chambord sauce in a sterling silver cup for each guest. The main structure was from a mold I made, the tuiles are the troughs and I added a caramel fan. 

These were the rejects I gave to the staff AFTER the guests had been served. The ones for the guests were teardrop shaped cutouts of the soufflé with the points facing them and were at the proper serving temperature. Those are definitely not the type of plates we gave to guests!
2
By SGMChef
Feb 16, 2010
SugarFlorals Rose Cake Topper
By StewartLongIsl
Feb 16, 2010
Lilacs
1
By StewartLongIsl
Feb 16, 2010
I did this as a centerpiece for our Christmas buffet. A little over 2,000 puffs, unfilled. About a gallon of caramel, a little nougatine work and almond pastilles complete it. (I did this 10 years ago!)

Since I was never a Pastry Chef (actually I was a Soldier) and I also had to do the Gingerbread Chateau, and the actual food for 600 it came out OK.
By SGMChef
Feb 16, 2010
Another Rose Topper
By StewartLongIsl
Feb 16, 2010
I can't seem to hold it stil and push the button & I know the picture is fuzzy (taken with my Iphone the only camera I had around) just practicing with the new molds.
By ChefRAZ
Feb 16, 2010
Birds of Paradise
By StewartLongIsl
Feb 16, 2010
Made with Isomalt
By Risque Cakes
Feb 16, 2010
Poinsettia
By StewartLongIsl
Feb 16, 2010
2", 2.5" and 3" diameters
2
By StewartLongIsl
Feb 16, 2010
the finished flower.
By ChefRAZ
Feb 16, 2010
my project...
By bonbini
Feb 16, 2010
Cocoa Painting
By Risque Cakes
Feb 16, 2010
People ask for the strangest things, I love pastillage.
1
By rat
Feb 16, 2010
This showpiece was made (after the ideal I had came crashing down (like on tv) and I was able to make it into something ok looking.
By ChefRAZ
Feb 16, 2010
A gum paste piece for a recent event.
By rat
Feb 16, 2010
A new product that I'm launching.  These are the PG version!  Edible images of my landlord's Pom and the Spa managers Maltese.  2 versions, with sprinkles and without!

This week I'm making some regular lollypops.

These are 3 ounce White chocolate Lollies with a hint of cinnamon flavor
By Risque Cakes
Feb 16, 2010
new fishtank 09
By ChefRAZ
Feb 16, 2010
1st assignment in class...
By bonbini
Feb 16, 2010
my project...
By bonbini
Feb 16, 2010

Comments (1)

Some really beautiful work here!
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