OBJECTIVES: (include Methods here):
Working with pastillage to create centerpieces and working with more cooked sugar
Production:
Create a 12 inch high pastillage centerpiece
TIMELINE:
Paint, airbrush, or embellish pieces as necessary for the design chosen.
Continue preparing pieces with color and or embellishments.
Assemble centerpiece.
Present for critique.
PREP
LIST: of production ingredients needed to complete daily production:
Powdered sugar
Gelatin
Water
Glucose
Corn syrup
Lemon juice
RECIPES:
Royal Icing, cooked sugar
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Knife
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
SUMMARY:
Making the pieces was fairly simple however the construction of the centerpiece was a challenge. There were a few times that I was unable to execute what I wanted. One issue was that the airbrush was not operating correctly with the colors that were available to use. Chef was able to show us how to adapt to what we had to use. The next challenge that I faced was that the royal icing was not setting up correctly. I was using far too much to try attaching the pieces to the base structure. After some time and looking at the structure and its components differently and with an editing eye I was able to come up with a format that I could be pleased to call my own work. We also had the opportunity to work again with cooked sugar to create bubble sugar pieces and do a poured application into ice to give the sugar visual texture.
Working with pastillage to create centerpieces and working with more cooked sugar
Production:
Create a 12 inch high pastillage centerpiece
TIMELINE:
Paint, airbrush, or embellish pieces as necessary for the design chosen.
Continue preparing pieces with color and or embellishments.
Assemble centerpiece.
Present for critique.
PREP
LIST: of production ingredients needed to complete daily production:
Powdered sugar
Gelatin
Water
Glucose
Corn syrup
Lemon juice
RECIPES:
Royal Icing, cooked sugar
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Knife
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
SUMMARY:
Making the pieces was fairly simple however the construction of the centerpiece was a challenge. There were a few times that I was unable to execute what I wanted. One issue was that the airbrush was not operating correctly with the colors that were available to use. Chef was able to show us how to adapt to what we had to use. The next challenge that I faced was that the royal icing was not setting up correctly. I was using far too much to try attaching the pieces to the base structure. After some time and looking at the structure and its components differently and with an editing eye I was able to come up with a format that I could be pleased to call my own work. We also had the opportunity to work again with cooked sugar to create bubble sugar pieces and do a poured application into ice to give the sugar visual texture.