15 Jun Opaline
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 forms for decoration....
Chef Aaron Maree Blogs
13 Nov Crystallised Sugar Discs
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 kitchen environment, the sugar crystallises to form a firm "skin" this can be removed and...
13 Nov The Sugar Dome
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 mixer bowl, poured just 50g of sugar and then pressed down a cake ring which...