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Sugar Techniques

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Many pastry chefs consider sugar work the pinnacle of their decorative art. One reason is surely the sheer beauty of skillfully made pulled- and blown-sugar pieces, which can be elaborate constructions of multicolored sugar flowers in blown-sugar vases, large sprays of sugar flowers cascading down the side of a wedding cake, or sugar baskets filled with sugar fruit and set on sugar pedestals wrapped with sugar ribbons and bows.

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