• A mixture of Glucose, Fondant and sugar. Cooked and cooled and then crushed and seived into shapes or through chablons or stencils and cooked again until clear to create amazing

  • A technique we have all seen but probably rarely tried. Successfor this remains with the quality of your plastic wrap. We used between 16-18 layers of plastic firm over a

  • A syrup of 1000g sugar and 400g water brought to the boil and cooled. poured into shaped forms and seeded with fresh sugar crystals, left 24-48 hours depending on your