Piping Sugar

Appears in

Published 1999

Heat sugar syrup to 160-165°C. Place a piping bag in a wine glass for support. Pour in the syrup.
Fold in each side of the cone and roll the top over to secure. Take care not to touch the hot syrup.
Using a towel to protect your hands, remove the filled cone from the glass.
Carefully snip off the end of the cone to create an outlet from which to pipe the sugar syrup.
Pipe your design on to parchment paper or a baking tray. If you need a template, draw the shape on the reverse side of the paper first. If the syrup cools down and stops flowing, place the cone in a warm oven for a few minutes.
The syrup takes roughly 10 minutes to set. When it has, remove the shapes from the paper or tray using a palette knife. Test one of the syrup shapes for firmness before removing it completely so that you do not lose the shape.