Chapter 21

Advanced Decoration

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Introduction: Decoration Elements in History

• Started in the 16th century, pastillage and marzipan were used.

• Designing, decorating and presentation of the food and table began to be an art

• Showpieces became more elaborate:

– Cast, blown or pulled sugar

– Pastillage, gum paste and marzipan

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Elements of Advanced Decoration

• Piping Techniques

– Piping Bags: plastic, acetate, nylon and paper

• Paper cones the most convenient and sanitary

– Process for Making a Paper Cone

– Piping Mediums

• Anything with a uniform consistency to ensure there is no blockage in the tip

• Adjust consistency

• Add colorant if applicable / desired

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Elements of Advanced Decoration• Piping Techniques

– Piping Mediums

• Using Chocolate in a Paper Cone

– Filigree

– Chocolate liquor paste: made by mixing chocolate liquor and simple syrup

– “Seized” chocolate: made by adding a couple of drops of water into melted chocolate

– Must be smooth and free from lumps

• Using Royal Icing in Paper Cones

– Powdered sugar, egg whites and lemon juice

– Adjust to the desired consistency

– Dries very hard

– Can be colored or painted over after dried

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Elements of Advanced Decoration• Piping Techniques

– Paper Cone Decoration Techniques

• Sliding Method

– The tip of the cone barely touches the surface of the product

– Borders, letters and lines

• Thread Method

– The tip of the cone is held ½ to 2 inches above the surface

– More control

– Letters and lines

• Applied Method

– The tip of the cone is held just above the surface

– Embellishes the existing decoration or design

– Stop-and-go control

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Elements of Advanced Decoration

• Pastillage– Made with edible ingredients, but it is tasteless and

very hard once dried

– Used for making display pieces, small boxes and baskets, etc

– Confectioner’s sugar, cornstarch, water, cream of tartar, gelatin

– Rolled out, cut and/or molded into different shapes

– Use a sharp knife to achieve a smooth edge

– Pastillage Method

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Sugar Work• One of the most advanced pastry skill

• Requires scientific knowledge and artistic inclinations

• Ingredients

– Sugar, water and glucose

– Isomalt

– Acidic ingredients

– Calcium carbonate

– Colorants

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Sugar Work• Ingredients

– Sugar• Use a “clean” sugar

• The purity of the sugar determines the working property of the sugar

• Cane sugar is preferred over beet sugar

– Glucose• Helps to prevent crystallization

• When proper amount is used, the final piece sets harder, shinier and drier

• When too much is used, the sugar will have softer texture and difficult to work with

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Sugar Work• Ingredients

– Water

• Spring water and mineral water

• Lime in tap water create crystals

• Dissolve sugar and conduct heat

– Isomalt

• Became popular in recent years for casting sugar

• Does not need any water or glucose to melt

• Highly resistant to humidity

– Acid

• Tartaric acid

• Helps the sugar to be more elastic

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Sugar Work• Equipment, Tools and Workspace

– Equipments and tools may vary depending on which techniques are going to be used

– Work Environment

• Desired temperature and humidity

• Hygrometer

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Sugar Work• Preparing Sugar Syrups

– Place the water, and then the sugar in a pot

– Stir to dissolve sugar over medium heat

– Brush down the sides

– Skim off the impurities on surface

– Addition of calcium carbonate and colorants

– Cook to 315-330°F

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Sugar Work• Bubble Sugar

– Result of loose, free bubbles that occur in sugar when it hits a layer of alcohol

– Process for Making Bubble Sugar Using Alcohol

– Process for Making Bubble Sugar with Glucose

• Rock Sugar

– Cooked sugar syrup, royal icing and agitation

– Resistant to humidity

– Can be colored or airbrushed

– Process for Making Rock Sugar

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Sugar Work• Spun Sugar

– Commonly used for decorating plated desserts

– The cooked sugar is quickly thrown off over two metal bars

– Susceptible to humidity

– Spun Sugar Process

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Sugar Work• Piped Sugar

– Use double- or triple-thick paper cones with a fine tip

– Special care must be taken to avoid burning

• Cast sugar

– Sugar is poured into metal or silicone molds

– Templates can be made with modeling paste

– Cast Sugar Process

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Sugar Work• Cast Sugar

– Cooling Cast Sugar

• The colorants should be added at the end of the cooking

• Slowly mix the colorant to avoid incorporating air bubbles

– Casing

• Work on a flat and smooth granite surface

• Always place a liner under silicone mats or vinyl

– Process for Casting with Modeling Paste

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Sugar Work• Pulled Sugar

– To create delicate decorations like ribbons, flowers, leaves and corkscrews

– Satinizing the sugar

– Requires the most practice among all the sugar works

– Pulled Sugar Recipe

– Pulled Sugar Process• Sugar Syrup Considerations for Pulled Sugar

– The color turns yellowish when cooked too slowly

– Limit grains of sugar as little as possible

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Sugar Work• Pulled Sugar

– Pulled Sugar Process

• Coloring Pulled Sugar

– Alcohol based colorings

– Add the colorants at the end of cooking or after pouring on silicon mats

– Satinize

• Considerations for Satinizing Sugar for Pulling

– Overly satinized sugar has dull and opaque appearance

– Pulled Sugar Shaping

• Maintain the consistency of the sugar

• When the sugar is pulled and cooled at the same time, it becomes bright and shiny

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Sugar Work• Pulled Sugar

– Process for Making Pulled Sugar

• Flowers and Leaves

– Work under heat lump to slow down hardening

• Ribbons

– Sugar with multiple colors is lined up, pulled and folded to create fine stripes

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Sugar Work• Blown Sugar

– The technique mirrors glass blowing

– Sugar Syrup for Blown Sugar

• Same as for pulled sugar

• Finish piece is typically airbrushed

– Process for Blowing Sugar

– Elements Made by Blowing

• Figures, forms, animals, etc

• Grapes

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Sugar Work• Sugar Showpieces

– Requires practices and mastery of all the components

– Detailed plan and execution is must

– It is very helpful to make a model out of cardboard

– Showpiece Bases

• The size and thickness are determined by the design and size of the piece

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Sugar Work• Sugar Showpieces

– Showpiece Support systems

• Should be in harmony with the design of a showpiece

– Attaching Sugar Pieces

• Smaller elements are attached by heating a small area

• Larger elements require reinforcement by piping cooked sugar

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Sugar Work• Handling and Storage of Finished Sugar

Pieces

– Use of surgical gloves

– Avoid humidity when storing

– Use of humectants and dehumidifier

– The humidity loses the shine and satin finish

– Care differs depending on the location and climate

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Conclusion• Many ways to apply creativity and design to

pastry products

• Choose an appropriate design and technique for each occasions